JPH0344753B2 - - Google Patents
Info
- Publication number
- JPH0344753B2 JPH0344753B2 JP58135867A JP13586783A JPH0344753B2 JP H0344753 B2 JPH0344753 B2 JP H0344753B2 JP 58135867 A JP58135867 A JP 58135867A JP 13586783 A JP13586783 A JP 13586783A JP H0344753 B2 JPH0344753 B2 JP H0344753B2
- Authority
- JP
- Japan
- Prior art keywords
- added
- threonine
- glycine
- food
- ethyl alcohol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 35
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 24
- 235000019441 ethanol Nutrition 0.000 claims description 20
- 239000004471 Glycine Substances 0.000 claims description 14
- 239000004473 Threonine Substances 0.000 claims description 12
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000019249 food preservative Nutrition 0.000 claims description 9
- 239000005452 food preservative Substances 0.000 claims description 9
- 235000013305 food Nutrition 0.000 description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 11
- 230000002335 preservative effect Effects 0.000 description 9
- 239000002609 medium Substances 0.000 description 6
- 238000005554 pickling Methods 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 244000063299 Bacillus subtilis Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002845 discoloration Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000010408 film Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 241000191938 Micrococcus luteus Species 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 210000002615 epidermis Anatomy 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
- 235000021573 pickled cucumbers Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 229920000298 Cellophane Polymers 0.000 description 1
- 206010011732 Cyst Diseases 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 208000031513 cyst Diseases 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000504 effect on taste Effects 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- -1 glycerin fatty acid esters Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000000424 optical density measurement Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
Description
【発明の詳細な説明】
本発明はエチルアルコール60％以上、スレオニ
ン0.01〜0.05％、グリシン0.01〜0.09％（いずれ
もｗ／ｗ）及び水からなる、食品の風味や呈味を
損うことなく少量の添加によつて、腐敗の原因と
なる微生物の汚染や増殖を抑制する食品防腐剤を
提供することを目的とするものである。[Detailed Description of the Invention] The present invention is made of 60% or more ethyl alcohol, 0.01 to 0.05% threonine, 0.01 to 0.09% glycine (all w/w), and water without impairing the flavor or taste of food. The purpose of the present invention is to provide a food preservative that, when added in small amounts, suppresses contamination and proliferation of microorganisms that cause spoilage.
元来、食品類はそのまま供給されるにせよ加工
して供給されるにせよ、防腐剤や保存料が添加さ
れることが多く、これらはその安全性の面から厳
しく制限されているものである。 Originally, preservatives and preservatives are often added to foods, whether they are supplied as is or after processing, and these are strictly restricted from the standpoint of safety. .
現在までにおいて、食品防腐剤としてはアルコ
ール類、アミノ酸類、有機酸類、グリセリン脂肪
酸エステル類等が広く知られており、これらは単
体で、或いはそのいくつかの組合わせで使用され
ているが、本発明においては、これらのうちエチ
ルアルコール、スレオニン、グリシンと水との組
合わせが、各々その単体で用いた場合よりも、よ
り高い効率で防腐効果を発揮するのみならず、食
品のもつ風味や呈味を害することがないことを見
出して本発明を完成した。 To date, alcohols, amino acids, organic acids, glycerin fatty acid esters, etc. are widely known as food preservatives, and these are used alone or in some combinations. In the invention, the combination of ethyl alcohol, threonine, glycine, and water not only exhibits a preservative effect with higher efficiency than when each is used alone, but also improves the flavor and appearance of foods. The present invention was completed after discovering that the taste does not deteriorate.
本来、エチルアルコールはそれ自体殺菌効果を
有しており、エチルアルコールのみを食品に添加
しても防腐効果は見込めるものであるが、その添
加量が多くなるとアルコール臭を食品に与え、そ
の風味や呈味を害なうことになり、また、蛋白質
が変性するなどの作用を伴うので、その添加量は
出来る限り低く押さえるほうがよい。従つて、エ
チルアルコールと併用して使用することにより、
食品防腐剤としての効果を相乗的に、また、飛躍
的に高める物質を、従来より防腐効果があるとさ
れて来た諸物質のなかより検索した結果、スレオ
ニン、グリシンとの組合わせが顕著な防腐効果を
発揮することを見出した。 Originally, ethyl alcohol itself has a bactericidal effect, and even if only ethyl alcohol is added to food, it can be expected to have a preservative effect, but if the amount added is large, it will impart an alcohol odor to the food and affect its flavor. Since it impairs the taste and is accompanied by effects such as protein denaturation, it is better to keep the amount added as low as possible. Therefore, by using it in combination with ethyl alcohol,
As a result of searching for substances that synergistically and dramatically increase the effect of food preservatives among various substances that have been known to have preservative effects, we found that the combination with threonine and glycine was remarkable. It was discovered that it exerts an antiseptic effect.
本発明における前記の組合わせからなる食品防
腐剤を食品に添加した場合は、食品の呈味や風味
に悪影響を及ぼすことなく、高い防腐効果を示す
ので、更に尠い添加量で従来通り、或いはそれ以
上の防腐効果を発揮せしめることが可能となつ
た。 When the food preservative of the above-mentioned combination according to the present invention is added to food, it exhibits a high preservative effect without adversely affecting the taste or flavor of the food, so it can be added in a higher amount as usual or It has now become possible to exhibit an even greater antiseptic effect.
下記に本発明の効果についての実験例を示す。 Experimental examples regarding the effects of the present invention are shown below.
実験例 １
食品の腐敗に関係する代表的細菌の菌株として
縁のう菌（Pseudmonas aeruginosa）IFO
12582、ミクロコツカス・ルテウス
（Micrococcus luteus）IAM1056及枯草菌
（Bacillus subtilus）ATCC6633を使用した。こ
れ等の菌株のブイヨン寒天培地斜面に30℃で16〜
20時間、静置培養した試験管１本分の菌体を無菌
蒸溜水に10mlに懸濁し、更に103倍程度稀釈して
種母として使用した。この種母稀釈液の菌濃度は
１ml当り４〜８×104細胞数となるように調製し
た。次にブイヨン液体培地（肉エキス５ｇ、ペプ
トン10ｇ、食塩５ｇ、水1000ml、PH7.0に調節）
を調製し、500ml容坂口フラスコに50mlあて分注
し常法通り殺菌した。各菌株ごとに対照区１とし
て基本培地に無菌水４％（ｖ／ｖ）添加したも
の、対照区２として培地中に75％（ｗ／ｗ）エチ
ルアルコールを４％（ｖ／ｖ）加えたもの、対照
区３として培地中にエチルアルコール75％及びＬ
−スレオニン0.04％（但し、緑のう菌に対しては
0.02％）（ｗ／ｗ）の組成のものを加え、対照区
４として培地中にエチルアルコール75％及びグリ
シン0.08％（ｗ／ｗ）の組成のものを加え、更に
試験区は本発明の食品防腐剤〔エチルアルコール
75％、スレオニン0.04％〔但し緑のう菌に対して
は0.02％）及びグリシン0.08％（ｗ／ｗ）に水を
加えて100％としたもの〕を４％（ｖ／ｖ）加え
たものを準備し、これらに前記菌液を培地１ml当
り、菌数約103細胞となる様に接種し、30℃の恒
温往復振盪機で振盪培養を行い、６、12、18、
24、30、36、及び48時間経過後における各菌株の
生育度を610nｍに於ける吸光度（O.D.）により
もとめた。但し枯草菌は30時間経過後、菌の生育
はほぼ定常期に達したと判断されたので培養を中
止した。Experimental example 1 Pseudmonas aeruginosa IFO is a representative bacterial strain related to food spoilage.
12582, Micrococcus luteus IAM1056, and Bacillus subtilus ATCC6633. These strains were placed on broth agar plate slants at 30 °C for 16 to 16 minutes.
One test tube's worth of bacterial cells, which had been statically cultured for 20 hours, was suspended in 10 ml of sterile distilled water, further diluted approximately 10 3 times, and used as a seed mother. The bacterial concentration of this seed mother dilution was adjusted to 4 to 8 x 104 cells per ml. Next, bouillon liquid medium (5 g of meat extract, 10 g of peptone, 5 g of salt, 1000 ml of water, adjusted to pH 7.0)
was prepared, dispensed into 500 ml Sakaguchi flasks in 50 ml portions, and sterilized in the usual manner. For each strain, 4% (v/v) of sterile water was added to the basic medium as control group 1, and 4% (v/v) of 75% (w/w) ethyl alcohol was added to the medium as control group 2. ethyl alcohol 75% and L in the medium as control group 3.
-Threonine 0.04% (however, against green cyst bacteria)
0.02%) (w/w) was added to the medium, and as a control group 4, a medium containing 75% ethyl alcohol and 0.08% (w/w) glycine was added to the culture medium. Preservative [ethyl alcohol
75%, 4% (v/v) of threonine 0.04% [however, 0.02% for aeruginosa bacteria] and glycine 0.08% (w/w) and water to make 100%]. were prepared and inoculated with the above bacterial solution so that the number of bacteria was approximately 10 3 cells per ml of culture medium, and cultured with shaking in a constant temperature reciprocating shaker at 30°C. 6, 12, 18,
The growth rate of each strain after 24, 30, 36, and 48 hours was determined by absorbance (OD) at 610 nm. However, after 30 hours had elapsed, it was determined that the growth of Bacillus subtilis had almost reached the stationary phase, so the culture was discontinued.
なお、前記のO.D.の測定結果を添付図面にて
示す。 The results of the above OD measurements are shown in the attached drawings.
図中の線は次のことを意味する。 The lines in the diagram mean the following:
〇−〇 対照区１
●−● 対照区２
▲−▲ 対照区３
■−■ 対照区４
◎−◎ 試験区
第１〜第３図によつて明らかな如く、エチルア
ルコールにＬ−スレオンのみ含有の組成のものの
添加は、エチルアルコール単独添加の場合と比較
して顕著な効果は示さないが、本発明品たる食品
防腐剤は、供試３菌種菌株のいづれに対しても顕
著な効果を示す事が判明する。〇-〇 Control area 1 ●-● Control area 2 ▲-▲ Control area 3 ■-■ Control area 4 ◎-◎ Test area As is clear from Figures 1 to 3, ethyl alcohol contains only L-threon. However, the food preservative of the present invention had a remarkable effect on all of the three bacterial strains tested. It turns out that it shows.
かくして、エチルアルコール−スレオニン−グ
リシンの添加区において防腐効果が顕著にあらわ
れることが判明した。而うして漬物の漬汁の如
く、直接の食味の対象とならないものは兎も角、
玉子焼、サラダ等のそう菜類、かまぼこ等の煉製
品、洋菓子類の如く、直接食するものにあつて
は、防腐剤の添加はできるだけ少量にしたほうが
よい。かかる要請にもとづき、アルコール、スレ
オニン、グリシンについて種々の混合液を作り、
その添加量が最も低く、また、防腐効果の最も高
く、且つ呈味に影響を与えないいものを調べた結
果、エタノールが60％以上、スレオニン0.01〜
0.05％、グリシン0.01〜0.09％の割合の混合液が
最適であることが判明した。この濃度範囲におい
ては各物質の相乗効果が集積されたものと考えら
れ、添加量を最低に抑えることが可能となるもの
である。また、クエン酸等の有機酸及びそれ等の
塩の溶液は防腐剤としてのみならず緩衝液として
も機能し、添加する食品の種類によつては添加し
たほうがよい場合がある。 Thus, it was found that the preservative effect was remarkable in the case where ethyl alcohol-threonine-glycine was added. Therefore, things that cannot be directly tasted, such as the pickle juice of pickles, are of no use.
When it comes to foods that are eaten directly, such as egg rolls, vegetable dishes such as salads, fermented products such as kamaboko, and Western confectionery, it is better to add as little preservative as possible. Based on this request, we made various mixtures of alcohol, threonine, and glycine.
As a result of researching the best products with the lowest added amount, the highest preservative effect, and no effect on taste, we found that the ethanol content is 60% or more, and the threonine content is 0.01 to 0.01.
A mixture of 0.05% glycine and 0.01-0.09% glycine was found to be optimal. In this concentration range, it is considered that the synergistic effects of each substance are accumulated, and it is possible to suppress the amount added to the minimum. Furthermore, solutions of organic acids such as citric acid and their salts function not only as preservatives but also as buffers, and may be better added depending on the type of food to which they are added.
本発明に係る食品防腐剤は通常95〜96％のエチ
ルアルコールに、スレオニン及びグリシンを水
（好ましくは温水）に予かじめ溶解したスレオニ
ン−グリシン水溶液を添加し、必要量の水で稀釈
して製造する。アルコール濃度は、エチルアルコ
ールの有する殺菌効果が大である70〜75％位が望
ましいが、60％以上であれば殺菌効果を示すので
当然使用でき、また、75％以上であつても勿論有
用である。 The food preservative according to the present invention is usually prepared by adding a threonine-glycine aqueous solution in which threonine and glycine are pre-dissolved in water (preferably warm water) to 95-96% ethyl alcohol, and diluting it with the required amount of water. Manufacture. The alcohol concentration is preferably around 70 to 75%, as ethyl alcohol has a great bactericidal effect, but if it is over 60%, it can be used as it shows a bactericidal effect, and even if it is over 75%, it is of course not useful. be.
本発明にかかる食品防腐剤は種々の食品に使用
することが出来るが、特にそう菜類、菓子、パン
や麺類、或いはハム・ソーセージ等の肉製品、か
まぼこ等の煉製品に最適である。その使用方法と
しては、食品中に混入させたり或いは、仕上つた
製品に噴霧吹付けを行つたり、また、例えば包装
紙（セロフアン・ビニル等）で被覆されているよ
うな場合にはその内部に注入してもよい。 The food preservative according to the present invention can be used in various foods, but is particularly suitable for vegetables, confectionery, bread and noodles, meat products such as ham and sausage, and fermented products such as kamaboko. It can be used by mixing it into foods, spraying it on finished products, or, for example, when it is covered with wrapping paper (cellophane vinyl, etc.), it can be used inside the product. May be injected.
次に本発明の実施例を示す。 Next, examples of the present invention will be shown.
実施例 １
市販のきゆうり一夜漬を適宜の長さに輪切りに
し、その漬汁とともにシヤーレにとり、下記の通
りの食品防腐剤を漬液中に添加し、サーモスタツ
ト（28℃）中に保温し経時的にその変化を調べ
た。Example 1 Commercially available pickled cucumbers were cut into slices of appropriate length, put into a dish dish along with the pickling juice, the following food preservative was added to the pickling liquid, and kept warm in a thermostat (28°C) over time. We investigated the changes.
防腐剤は漬汁10c.c.に対し所定量を添加した。対
照たる無添加区では70時間後において漬汁の表面
に被覆ができ、またいわゆる漬けすぎの状態とな
つて変色が始まり、４日目には酪酸臭の発生がみ
られ明らかに腐敗現象を起こしていた。70％エチ
ルアルコール0.3c.c.添加区では５日間は全く変化
がみられず、食味にも変化はみられなかつたが６
日目には漬汁の表面の被膜の発生と同時に漬汁が
白濁し始め、８日目の終りには僅かながら腐敗現
象が始まつた。70％アルコール及び0.04％スレオ
ニン0.3c.c.添加区ではアルコール添加区と同様に
腐敗現象を呈し始めたが、漬汁表面の被膜の発生
はすくなく、汁の白濁のほうが甚だしく７日目に
はきゆうりの切口よりイトをひく様になつて、表
皮の変色と軟化を示し始めた。70％アルコール、
0.04％グリシン0.3c.c.添加区ではアルコール−ス
レオニン添加区とほぼ同様に腐敗現象が起こり始
め、８日目にいたつて表皮の変色と腐敗臭が感じ
られ、漬汁が白濁状態を示した。 A predetermined amount of preservative was added to 10 c.c. of the pickling juice. In the control, additive-free plot, a coating was formed on the surface of the pickled juice after 70 hours, and discoloration began as a result of over-pickling.On the fourth day, a butyric acid odor was observed, clearly showing signs of putrefaction. was. In the group where 0.3cc of 70% ethyl alcohol was added, no change was observed for 5 days, and no change in taste was observed6.
On the second day, the pickled juice began to become cloudy at the same time as a film formed on the surface of the pickled juice, and at the end of the 8th day, a slight rotting phenomenon began. In the plot added with 70% alcohol and 0.3cc of 0.04% threonine, the same phenomenon as in the alcohol-added plot began to appear, but the appearance of a film on the surface of the pickling juice was rare, and the juice became more cloudy, and on the 7th day, the pickled cucumbers The cut area started to itch, and the epidermis began to show discoloration and softening. 70% alcohol,
In the plot to which 0.3 cc of 0.04% glycine had been added, putrefaction phenomena began to occur almost the same as in the plot to which alcohol-threonine had been added, and on the 8th day, discoloration of the epidermis and putrid odor were felt, and the pickled juice became cloudy.
70％アルコール、0.04％スレオニン、0.08％グ
リシン３c.c.添加区では９日間は腐敗現象は肉眼で
は発見されず、11日に至つて漬汁にうすく被膜が
みられ14日を経過して漬汁に被膜が発生し、腐敗
臭が感じられ始めた。 In the area where 70% alcohol, 0.04% threonine, and 0.08% glycine were added, no decomposition was observed with the naked eye for 9 days, and a thin film was observed in the pickling juice on the 11th, and after 14 days, no decomposition was observed. A film formed on the juice and a putrid odor began to be felt.
第１図はシユードモナス・アエルギノサ
IFO12582、第２図はミクロコツカス・ルテウス
IAM1056及び第３図はバチルス・ズブチリス
ATCC6633の各菌株について各種の培地上での増
殖度を経時的に吸光度（610nｍ）の変化で示し
た図である。
Figure 1 is Pseudomonas aeruginosa
IFO12582, Figure 2 is Micrococcus luteus
IAM1056 and Figure 3 are Bacillus subtilis
FIG. 2 is a diagram showing the growth rate of each strain of ATCC6633 on various media as changes in absorbance (610 nm) over time.
Claims (1)
〜0.05％、グリシン0.01〜0.09％（いずれもｗ／
ｗ）及び水からなる食品防腐剤。1 Ethyl alcohol 60% or more, threonine 0.01
~0.05%, glycine 0.01~0.09% (both w/
A food preservative consisting of w) and water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13586783A JPS6027371A (en) | 1983-07-27 | 1983-07-27 | Food preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13586783A JPS6027371A (en) | 1983-07-27 | 1983-07-27 | Food preservative |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6027371A JPS6027371A (en) | 1985-02-12 |
| JPH0344753B2 true JPH0344753B2 (en) | 1991-07-08 |
Family
ID=15161618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP13586783A Granted JPS6027371A (en) | 1983-07-27 | 1983-07-27 | Food preservative |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6027371A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4758583A (en) * | 1984-03-19 | 1988-07-19 | The Rockefeller University | Method and agents for inhibiting protein aging |
| US5468777A (en) * | 1984-03-19 | 1995-11-21 | The Rockefeller University | Method and agents for preventing and reversing the staining of teeth |
| US5850840A (en) * | 1995-11-15 | 1998-12-22 | Alteon Inc. | Methods for measurement and treatment predicated on the presence of advanced glycosylation endproducts in tobacco and its combustion byproducts |
| US6110968A (en) * | 1995-12-26 | 2000-08-29 | The Picower Institute For Medical Research | Methods for treatment predicated on the presence of advanced glycosylation endproducts in tobacco and its combustion byproducts |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5743668A (en) * | 1980-08-28 | 1982-03-11 | Asahi Denka Kogyo Kk | Preservative for food |
| JPS5851881A (en) * | 1981-09-22 | 1983-03-26 | Asahi Denka Kogyo Kk | Method for storing food product |
-
1983
- 1983-07-27 JP JP13586783A patent/JPS6027371A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5743668A (en) * | 1980-08-28 | 1982-03-11 | Asahi Denka Kogyo Kk | Preservative for food |
| JPS5851881A (en) * | 1981-09-22 | 1983-03-26 | Asahi Denka Kogyo Kk | Method for storing food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6027371A (en) | 1985-02-12 |
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