JPH0383568A - Food preservative - Google Patents
Food preservativeInfo
- Publication number
- JPH0383568A JPH0383568A JP22132889A JP22132889A JPH0383568A JP H0383568 A JPH0383568 A JP H0383568A JP 22132889 A JP22132889 A JP 22132889A JP 22132889 A JP22132889 A JP 22132889A JP H0383568 A JPH0383568 A JP H0383568A
- Authority
- JP
- Japan
- Prior art keywords
- food
- hinokitiol
- ethanol
- fatty acid
- acid monoglyceride
- 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.)
- Pending
Links
- 239000005452 food preservative Substances 0.000 title claims abstract description 25
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 80
- FUWUEFKEXZQKKA-UHFFFAOYSA-N beta-thujaplicin Chemical compound CC(C)C=1C=CC=C(O)C(=O)C=1 FUWUEFKEXZQKKA-UHFFFAOYSA-N 0.000 claims abstract description 77
- TUFYVOCKVJOUIR-UHFFFAOYSA-N alpha-Thujaplicin Natural products CC(C)C=1C=CC=CC(=O)C=1O TUFYVOCKVJOUIR-UHFFFAOYSA-N 0.000 claims abstract description 38
- 229930007845 β-thujaplicin Natural products 0.000 claims abstract description 38
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 29
- 229930195729 fatty acid Natural products 0.000 claims abstract description 29
- 239000000194 fatty acid Substances 0.000 claims abstract description 29
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 21
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 21
- 125000004432 carbon atom Chemical group C* 0.000 claims description 10
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 31
- 235000013305 food Nutrition 0.000 abstract description 27
- 230000000694 effects Effects 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 5
- 238000009920 food preservation Methods 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 21
- 229960004756 ethanol Drugs 0.000 description 21
- -1 organic acid salts Chemical class 0.000 description 13
- 239000003755 preservative agent Substances 0.000 description 10
- 230000002335 preservative effect Effects 0.000 description 9
- 238000007792 addition Methods 0.000 description 7
- 235000013373 food additive Nutrition 0.000 description 7
- 239000002778 food additive Substances 0.000 description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 150000007524 organic acids Chemical class 0.000 description 5
- 235000005985 organic acids Nutrition 0.000 description 5
- 229910019142 PO4 Inorganic materials 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229930014626 natural product Natural products 0.000 description 4
- 235000021317 phosphate Nutrition 0.000 description 4
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 4
- 238000012258 culturing Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000218691 Cupressaceae Species 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- LKUNXBRZDFMZOK-GFCCVEGCSA-N Capric acid monoglyceride Natural products CCCCCCCCCC(=O)OC[C@H](O)CO LKUNXBRZDFMZOK-GFCCVEGCSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000004287 Dehydroacetic acid Substances 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 101100020663 Neurospora crassa (strain ATCC 24698 / 74-OR23-1A / CBS 708.71 / DSM 1257 / FGSC 987) ppm-1 gene Proteins 0.000 description 1
- 102000007327 Protamines Human genes 0.000 description 1
- 108010007568 Protamines Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000736892 Thujopsis dolabrata Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019258 dehydroacetic acid Nutrition 0.000 description 1
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 description 1
- JEQRBTDTEKWZBW-UHFFFAOYSA-N dehydroacetic acid Chemical compound CC(=O)C1=C(O)OC(C)=CC1=O JEQRBTDTEKWZBW-UHFFFAOYSA-N 0.000 description 1
- 229940061632 dehydroacetic acid Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000012029 potato salad Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 229940095574 propionic acid Drugs 0.000 description 1
- 229940048914 protamine Drugs 0.000 description 1
- 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 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 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、特に抗菌効果に優れた食品用保存料の改良に
関する。DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to the improvement of food preservatives that have particularly excellent antibacterial effects.
「従来の技術」
食品保存料として使用されているものに従来、食品添加
物として分類されるものと、天然物として分類されるも
のがある。``Prior Art'' Conventionally, there are those used as food preservatives that are classified as food additives and those that are classified as natural products.
食品添加物として分類されるものには、量的に使用制限
のあるソルビン酸、プロピオン酸、デヒドロ酢酸等のよ
うな化学合成品と、使用制限のない有機酸類、有機酸塩
類、リン酸塩類、縮合リン酸塩類等のような化学合成品
があり、天然物として分類されるものには、エチルアル
コール、プロタミン、リゾチーム、ヒノキチオール等が
知られている。Those classified as food additives include chemically synthesized products such as sorbic acid, propionic acid, dehydroacetic acid, etc. whose use is limited in quantity, and organic acids, organic acid salts, phosphates, etc. whose use is not limited. There are chemically synthesized products such as condensed phosphates, and those classified as natural products include ethyl alcohol, protamine, lysozyme, and hinokitiol.
「発明が解決しようとする問題点」
上記のように、食品用保存料としては、種々の食品添加
物や天然物が使用されているわけであるが、主に使用さ
れているのは食品添加物である。``Problems to be solved by the invention'' As mentioned above, various food additives and natural products are used as food preservatives, but food additives are mainly used. It is a thing.
これらの食品添加物は、その保存対象となる食品の種類
が、魚肉ねり製品、魚介類加工品、漬物類、乳製品およ
び果実等に限定されて、食品全般に適用することができ
ず、加えて、人体への毒性が強いものは、食品への添加
量も非常に少量に制限されているものも多く、制限内で
の使用量では食品に有効な保存（抗菌）効果を与えるこ
とは困難な場合が多かった。また、このような食品添加
物以外の食品添加物で使用量が制限されない上述の化学
合成品も、食品用保存料として使用されているが、その
保存効果は微弱であり、単独で食品用保存料として使用
されることはあまりなく、他の食品用保存料の助剤的な
使われ方をする場合がほとんどであった。These food additives cannot be applied to food in general, as the types of food to be preserved are limited to fish paste products, processed seafood products, pickles, dairy products, and fruits. For substances that are highly toxic to the human body, the amount added to food is often limited to a very small amount, and it is difficult to provide an effective preservative (antibacterial) effect to food if the amount used is within the limit. There were many cases. In addition, the above-mentioned chemically synthesized food additives other than these food additives whose usage is not restricted are also used as food preservatives, but their preservative effect is weak and they cannot be used alone as food preservatives. It was rarely used as a food preservative, and was mostly used as an auxiliary for other food preservatives.
一方、天然物として分類される食品用保存料のうち、ヒ
ノキチオールは、台湾ヒノキ、青森ヒバ等の樹木の酸性
油中に含まれる七員環化合物であり、広い抗菌スペクト
ルを持つ天然物質として既に知られており、医薬および
食品分野での利用が研究されてきた。しかし、ヒノキチ
オールは、強い味と臭いを持つため、食品に使用する場
合には、その食品の味、臭いへの影響が出ないような低
濃度の添加しかできず、この程度の添加量では細菌の増
殖を阻止するには不充分であり、したがって、単独で食
品用保存料として使用することは現状では困難である。On the other hand, among food preservatives classified as natural products, hinokitiol is a seven-membered ring compound contained in the acidic oil of trees such as Taiwanese cypress and Aomori cypress, and is already known as a natural substance with a broad antibacterial spectrum. It has been studied for use in the pharmaceutical and food fields. However, hinokitiol has a strong taste and odor, so when used in food, it can only be added at a low concentration that does not affect the taste or odor of the food. Therefore, it is currently difficult to use it alone as a food preservative.
他方、脂肪酸モノグリセラードのうち、炭素数６〜１２
のものは、以前から抗菌力を持つことが知られており、
食品分野での使用が試みられてきた。しかし、これらの
脂肪酸モノグリセラードは、上述のヒノキチオールより
は抗菌力が劣り、ヒノキチオールと同様、独特の強い味
と臭いを持つという問題点を有している。そこで、この
問題点を解決すべく、脂肪酸モノグリセラードを有機酸
類、有機酸塩類、リン酸塩類、縮合リン酸塩類等の化学
合成品と併用して、抗菌力を増大させたり、味、臭いを
マスキングして、食品に使用し易くする方法が考案され
てきた。しかし、これらの方法もってしても、増強され
る抗菌力はなお微弱であり、味、臭いのマスキングも完
全なものではないため、食品用保存料としての効果は充
分とはいえなかった。On the other hand, among fatty acid monoglycerides, carbon numbers 6 to 12
have long been known to have antibacterial properties,
Attempts have been made to use it in the food field. However, these fatty acid monoglycerides have a problem in that they have inferior antibacterial activity than the above-mentioned hinokitiol, and like hinokitiol, they have a unique strong taste and odor. Therefore, in order to solve this problem, fatty acid monoglycerides are used in combination with chemically synthesized products such as organic acids, organic acid salts, phosphates, condensed phosphates, etc. to increase antibacterial activity and improve taste and odor. Methods have been devised to mask this and make it easier to use in foods. However, even with these methods, the antibacterial activity enhanced is still weak, and the masking of taste and odor is not complete, so the effect as a food preservative cannot be said to be sufficient.
また、エタノールも以前から抗菌力を持つことが知られ
ており、食品分野で使用されてきた。しかし、エタノー
ルの抗菌力は、７０％前後の濃度で最大となるが、実際
に食品に使用できる濃度は２〜３％程度であるので、そ
の抗菌力を有効に発揮させるのは困難であった。エタノ
ールを食品用保存料として使用するために有機酸類、有
機酸塩類等と併用して抗菌力を増大させる方法が考案さ
れてきたが、この方法をもってしても、保存効果は充分
とはいえず、より効果の増強されたエタノール製剤の開
発が望まれている。Furthermore, ethanol has long been known to have antibacterial properties and has been used in the food field. However, the antibacterial power of ethanol reaches its maximum at a concentration of around 70%, but since the concentration that can actually be used in food is around 2-3%, it has been difficult to effectively demonstrate its antibacterial power. . In order to use ethanol as a food preservative, a method has been devised to increase its antibacterial power by combining it with organic acids, organic acid salts, etc., but even with this method, the preservative effect is not sufficient. Therefore, it is desired to develop an ethanol formulation with enhanced efficacy.
したがって、現状では１食品本来の味、臭いに影響を与
えることがなく、いかなる種類の食品にも使用すること
ができ１強力な食品保存（抗菌）効果を有し、かつ人体
に安全な食品用保存料は皆無に等しく、より低濃度で効
果のある゛食品用保存料の開発が要望されていた。Therefore, at present, 1) it does not affect the original taste and odor of food, it can be used for any kind of food, 1) it has a strong food preservative (antibacterial) effect, and it is safe for the human body. There was almost no need for preservatives, and there was a demand for the development of food preservatives that were effective at lower concentrations.
「問題点を解決するための手段」
本発明者等は、上記の要望に基づき、より有用な食品用
保存料の開発に鋭意研究を重ねた結果、ヒノキチオール
と炭素数６〜１２の脂肪酸モノグリセラードを併用する
ことによって、両者の持つ抗菌力が飛躍的に増大するこ
とを見出した。すなわち、ヒノキチオールと炭素数６〜
１２の脂肪酸モノグリセラードを配合した製剤を、保存
せんとする食品に添加したり、該食品の表面に付着させ
ることにより、従来の単品でのヒノキチオールや炭素数
６〜１２の脂肪酸モノグリセラードの使用、および他の
併用製剤（例えば、炭素数６〜１２の脂肪酸モノグリセ
ラードと有機酸類、有機酸塩類等の化学合成品との併用
）よりもより低濃度で効果的に使用することができるこ
とを見出し、従来よりも少量の添加量でより強い抗菌力
と食品本来の味、臭いを損なうことのない、食品全般の
保存に有効な食品用保存料を得ることができる。"Means for Solving the Problems" Based on the above-mentioned demands, the present inventors have conducted extensive research into developing more useful food preservatives, and have developed hinokitiol and fatty acid monoglycerides having 6 to 12 carbon atoms. It was discovered that by using Cerrado together, the antibacterial activity of both was dramatically increased. That is, hinokitiol and carbon number 6~
By adding a formulation containing 12 fatty acid monoglycerides to food to be preserved or attaching it to the surface of the food, it is possible to improve the production of hinokitiol and C6-12 fatty acid monoglycerides, which were previously used alone. and can be used effectively at a lower concentration than other concomitant preparations (for example, combinations of fatty acid monoglycerides with 6 to 12 carbon atoms and chemically synthesized products such as organic acids and organic acid salts). By discovering this, it is possible to obtain a food preservative that is effective for preserving food in general, has stronger antibacterial power, does not impair the original taste and odor of food, and is effective in preserving food in general, with a smaller amount added than before.
さらに研究を重ねた結果、エタノールに、ヒノキチオー
ルを添加することにより、エタノール単独使用より抗菌
力が増大し、また、エタノールに、ヒノキチオールと炭
素数６〜１２の脂肪酸モノグリセラードの二種を添加す
ることにより、その抗菌力が、エタノールの単独使用は
もとより、従来の他の併用製剤（例えば、エタノールと
有機酸類、有機酸塩類等の化学合成品との併用、あるい
はエタノールと炭素数６〜１２の脂肪酸モノグリセラー
ドとの併用）に比べ飛躍的に増大することをも見出した
。しかもこの本エタノール製剤は、低濃度かつ少量の添
加量で、食品本来の味、臭いを損なわず、有効な食品保
存効果が食品全般について得られる。Further research has shown that adding hinokitiol to ethanol increases antibacterial activity compared to using ethanol alone.Additionally, adding hinokitiol and monoglyceride, a fatty acid with 6 to 12 carbon atoms, to ethanol. As a result, its antibacterial activity can be improved not only by using ethanol alone, but also by using other conventional combination preparations (for example, combining ethanol with chemically synthesized products such as organic acids and organic acid salts, or combining ethanol with 6-12 carbon atoms). It was also found that the amount increased dramatically compared to when used in combination with fatty acid monoglyceride. In addition, this ethanol formulation can be used at low concentrations and in small amounts without impairing the original taste and odor of foods, and can provide effective food preservation effects for all types of foods.
本発明に用いられるヒノキチオールは、ヒバ酸性油中に
含有する天然ヒノキチオールはもとより、化学合成品の
ヒノキチオール、ヒノキチオールの塩類、ヒノキチオー
ルの包接化合物等も含まれ、純品の結晶ヒノキチオール
に限定されるのちではない。The hinokitiol used in the present invention includes not only the natural hinokitiol contained in Hiba acid oil, but also chemically synthesized hinokitiol, hinokitiol salts, hinokitiol clathrate compounds, etc., and is limited to pure crystalline hinokitiol. isn't it.
脂肪酸モノグリセラードは、炭素数６〜１２のものが選
ばれる。炭素数４以下ものは自身の臭いが強く保存すべ
き食品本来の味を損ない、炭素数１４以上のものは抗菌
力が弱く、いずれも食品保存用には適しない１本発明で
は、炭素数６〜１２の脂肪酸モノグリセラードのうち、
カプリル酸モノグリセラードおよびカプリン酸モノグリ
セラードを用いた実施例を示しているが、これらに限定
されるものではなく、カプロン酸モノグリセラード、あ
るいはラウリル酸モノグリセラードを適用することもも
ちろん可能である。The fatty acid monoglycerade having 6 to 12 carbon atoms is selected. Those with a carbon number of 4 or less have a strong odor and impair the original taste of the food to be preserved, and those with a carbon number of 14 or more have weak antibacterial activity, and are not suitable for food preservation. ~12 fatty acid monoglycerides,
Although examples using caprylic acid monoglyceride and capric acid monoglyceride are shown, the present invention is not limited to these, and it is of course also possible to apply caproic acid monoglyceride or lauric acid monoglyceride. It is.
エタノールが実際に保存すべき食品に使用できる濃度は
、２〜３％であり、エタノールを使用する場合の本発明
においても、この濃度は３％の上限で維持されている。The concentration of ethanol that can actually be used in foods to be preserved is 2 to 3%, and even in the present invention when ethanol is used, this concentration is maintained at an upper limit of 3%.
ヒノキチオールに炭素数６Ａ−１２の脂肪酸モノグリセ
ラードを併用する発明では、保存すべき食品重量に対す
るそれぞれの濃度は、ヒノキチオールがｌｌｐｐｍ−１
０００ｐｐ、好ましくはｌＯｐｐｍ−１００ｐｐｍ、脂
肪酸モノグリセラードは、０．００１％〜１％、好まし
くは０．０１％〜０．１％が好適である。下限値未満で
は抗菌力が弱く、上限値を越えるとそれぞれの自身の味
、臭いが出て好ましくない。In the invention in which hinokitiol is used in combination with a fatty acid monoglyceride having 6A-12 carbon atoms, the concentration of each component relative to the weight of the food to be stored is 1 ppm-1
000ppm, preferably 10ppm-100ppm, and the fatty acid monoglyceride is suitably 0.001% to 1%, preferably 0.01% to 0.1%. If it is less than the lower limit, the antibacterial activity will be weak, and if it exceeds the upper limit, it will produce its own taste and odor, which is undesirable.
エタノールに、ヒノキチオールと炭素数６〜１２の脂肪
酸モノグリセラードの二種を併用する発明では、保存す
べき食品重量に対するヒノキチオールと脂肪酸モノグリ
セラードのそれぞれの濃度は、エタノールを主剤として
用いる関係からさらに低濃度にすることができる。この
場合の濃度は、ヒノキチオールが、（＋、Ｉｐｐｗｅ−
１（１０ｐｐｍ 、好ましくは１ ｐｐｍ〜１０ｐｐｍ
、脂肪酸モノグリセラードが、１ｐｐｓ＋−１０００ｐ
ｐｍ好ましくは１ｏｐｐ南−１００ｐｐ＋ｗが好適であ
る。In the invention in which two types of ethanol, hinokitiol and fatty acid monoglyceride having 6 to 12 carbon atoms, are used in combination, the respective concentrations of hinokitiol and fatty acid monoglyceride relative to the weight of the food to be stored are further increased due to the relationship in which ethanol is used as the main ingredient. It can be used at low concentrations. In this case, the concentration of hinokitiol is (+, Ippwe-
1 (10 ppm, preferably 1 ppm to 10 ppm
, fatty acid monoglyceride is 1pps+-1000p
pm is preferably 1 opp south - 100 pp + w.
「実施例１」
ポテトサラダの保存
じゃがいも５個をゆで、皮をむきつぶしたものに、にん
じん事例、たまねぎ１個、ロースハム５０ｇを薄切りし
たものを加え、マヨネーズ１０ｇであえた後、表−１に
示す濃度の保存剤（ＮＯ２〜Ｎ０９）を加え、それぞれ
２７℃と５℃で保存した６表中、ＮａｌおよびＮｏｌ０
は保存剤無添加、Ｎｏ２およびＮｏ３は脂肪酸モノグリ
セラードの単独添加、Ｎｏ４およびＮｏ５はヒノキチオ
ールの単独添加、Ｎｏ６ないしＮｏ９が本発明併用添加
である。保存試験の結果の腐敗状況を表−１に示す０本
発明併用添加のものが、単独添加に比べ、２７℃保存と
５℃保存のいずれも抗菌力が飛躍的に増大したことが分
かる。"Example 1" Boiled and peeled 5 preserved potatoes for potato salad, added thinly sliced carrots, 1 onion, and 50 g of roast ham, mixed with 10 g of mayonnaise, and prepared as shown in Table 1. In Table 6, Nal and Nol0 were added with preservatives (NO2-N09) and stored at 27°C and 5°C, respectively.
In No. 2 and No. 3, fatty acid monoglyceride was added alone, in No. 4 and No. 5, hinokitiol was added alone, and in No. 6 to No. 9, the combination of the present invention was added. Table 1 shows the spoilage status as a result of the storage test. It can be seen that the antibacterial activity of the product added with the present invention was dramatically increased when stored at 27°C and 5°C, compared to the product added alone.
「実施例２」
トリ肉ミンチの保存
生のトリ肉ミンチ２００ｇに表−２に示す濃度の保存剤
（Ｎｏ２〜Ｎｏ９１を加え、それぞれ２７℃と５℃で保
存した。保存試験の結果の腐敗状況を表−１に示す１表
中、ＮｏｌおよびＮｏｌ０は保存剤無添加、Ｎｏ２およ
びＮｏ３は脂肪酸モノグリセラードの単独添加、Ｎｏ４
およびＮｏ５はヒノキチオールの単独添加、ＮＯ６ない
しＮｏ９が本発明併用添加である６本発明併用添加のも
のが、単独添加に比べ、抗菌力が２７℃保存ｒは増大し
、特に５℃保存では飛躍的に増大したことが分かる。"Example 2" Preservation of Minced Chicken Meat Preservatives (Nos. 2 to 91) at the concentrations shown in Table 2 were added to 200 g of raw minced chicken meat and stored at 27°C and 5°C, respectively. Spoilage status as a result of storage test In Table 1, Nol and Nol0 are preservative-free, No2 and No3 are fatty acid monoglyceride added alone, No4
and No. 5 is the addition of hinokitiol alone, and No. 6 to No. 9 is the addition of hinokitiol in combination with the present invention. 6. When the addition of hinokitiol is added in combination with the present invention, the antibacterial activity increases when stored at 27°C, especially when stored at 5°C. It can be seen that this has increased.
「実施例３」
ヒノキチオールと脂肪酸モノグリセラードを併用した場
合の抗菌力
表−３に示す保存剤の水溶液をベーパーディスク（直径
８開、抗生物質検定用）に浸漬させ、下記三種の菌株を
それぞれ使用した含菌寒天培地の上に置き、３７℃で２
４時間培養し、培養後に生じる阻止円の直径の大きさに
よって抗菌力の強さの判定を行なった。培養後に生じる
阻止円の直径を表−３に示す０表中、ＮｏｌおよびＮｏ
２はヒノキチオールの単独浸漬、Ｎｏ３ないしＮｏ６は
脂肪酸モノグリセラードの単独浸漬、Ｎｏ７ないしＮｏ
１４が本発明併用浸漬、Ｎｏ１５は保存剤無浸漬である
。阻止内は、直径が大きくなるほど抗菌力が強くなるこ
とを示す。本発明併用浸漬の阻止内が、単独浸漬の阻止
内に比べ、遥かに大きくなっていて、抗菌力が飛躍的に
増大していることが分かる。"Example 3" Antibacterial activity when hinokitiol and fatty acid monoglyceride are used together A vapor disk (diameter 8 openings, for antibiotic assay) was immersed in an aqueous solution of the preservative shown in Table 3, and the following three strains were each Place on the used bacterium-containing agar medium and incubate at 37℃ for 2 hours.
After culturing for 4 hours, the strength of antibacterial activity was determined based on the diameter of the inhibition circle produced after culturing. Table 3 shows the diameter of the inhibition circle produced after culturing.
2 is soaked in hinokitiol alone, No.3 to No.6 is soaked in fatty acid monoglyceride alone, No.7 to No.
No. 14 is immersion combined with the present invention, and No. 15 is immersion without preservative. Inhibition indicates that the larger the diameter, the stronger the antibacterial activity. It can be seen that the inhibition range of the combined immersion according to the present invention is much larger than that of the single immersion, and that the antibacterial activity is dramatically increased.
使用菌株： Ｅ、ｃｏｌｉ ＴＵＡ５０５ＢＢ、
５ｕｂｔｉｌｉｓ ＴＵＡ３３３ＢＳ、ａｕｌｅｕｓ
ＴＵＡ３７０Ｂ「実施例４」
ウドンの保存
小麦粉（中力粉） ４００ｇに１０１食塩水２００＋＋
１と表−４に示す保存剤を加え、よくこね、圧延した後
、製めん機にかけ作成したウドンを５℃で保存した。保
存試験の結果の腐敗状況を表−４に示す。表中、Ｎｏｔ
は保存剤無添加、Ｎｏ２ないしＮｏ５はエタノールに脂
肪酸モノグリセラードを添加した一種添加、Ｎｏ６およ
びＮｏ７はエタノールにヒノキチオールを添加した一種
添加、Ｎ０８ないしＮｏ１５がエタノールに脂肪酸モノ
グリセラードとヒノキチオールの二種を添加した本発明
二種添加、Ｎｏ１６はエタノールだけの単独使用を示し
ている。本発明二種添加の方が、一種添加より抗菌力が
飛躍的に増大していることが分かる。特に、Ｎｏ１ｌと
Ｎｏ１５の保存剤にその傾向が顕著である。Bacterial strain used: E. coli TUA505BB,
5ubtilis TUA333BS, aleus
TUA370B "Example 4" Udon preservation flour (all-purpose flour) 400g 101 salt solution 200++
After adding the preservatives shown in Table 1 and Table 4, kneading well and rolling, the udon was prepared using a noodle making machine and stored at 5°C. Table 4 shows the decomposition status as a result of the storage test. In the table, Not
No preservative is added, No. 2 to No. 5 is ethanol with one addition of fatty acid monoglyceride, No. 6 and No. 7 is ethanol with one addition of hinokitiol, and No. 8 to No. 15 is ethanol with two additions of fatty acid monoglyceride and hinokitiol. No. 16 shows the use of only ethanol. It can be seen that the antibacterial activity is dramatically increased when two types of the present invention are added than when one type is added. This tendency is particularly noticeable for preservatives No. 11 and No. 15.
（以下余白）
「発明の効果」
以上の実施例から明ら力）４なように、本発明は、ヒノ
キチオールと炭素数６〜１２の脂肪酸モノグリセラード
を併用することにより、両者の抗菌力は増強され、従来
より少量の添加で有効な食品の保存効果が得られるよう
になり、これまで問題とされてきた保存剤自体の味、臭
い等の出ない添加量で、充分な食品の保存効果が得られ
るようになった。(Left below) ``Effects of the Invention'' As is clear from the above examples (4), the present invention uses hinokitiol and a fatty acid monoglyceride having 6 to 12 carbon atoms in combination, so that the antibacterial activity of both can be reduced. It is now possible to obtain an effective food preservative effect by adding a smaller amount than before, and it is now possible to obtain a sufficient food preservative effect with the addition amount that does not produce the taste, odor, etc. of the preservative itself, which has been a problem in the past. can now be obtained.
また、エタノールに、ヒノキチオールと炭素数６〜１２
の脂肪酸モノグリセラードを添加した本発明製剤も、そ
の抗菌力は飛躍的に増強され、食品用保存料としてきわ
めて有用であった。Also, in ethanol, hinokitiol and carbon number 6-12
The antibacterial activity of the preparation of the present invention to which fatty acid monoglyceride was added was also dramatically enhanced, and it was extremely useful as a food preservative.
Claims (2)
、ヒノキチオールに炭素数６〜１２の脂肪酸モノグリセ
ラードを併用することを特徴とする食品用保存料。(1) A food preservative characterized in that when hinokitiol is used as a food preservative, a fatty acid monoglyceride having 6 to 12 carbon atoms is used in combination with hinokitiol.
タノールに、ヒノキチオールまたはヒノキチオールと炭
素数６〜１２の脂肪酸モノグリセラードを併用すること
を特徴とする食品用保存料。(2) A food preservative characterized in that when ethanol is used as a food preservative, hinokitiol or hinokitiol and a fatty acid monoglyceride having 6 to 12 carbon atoms are used in combination with ethanol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22132889A JPH0383568A (en) | 1989-08-28 | 1989-08-28 | Food preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22132889A JPH0383568A (en) | 1989-08-28 | 1989-08-28 | Food preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0383568A true JPH0383568A (en) | 1991-04-09 |
Family
ID=16765085
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP22132889A Pending JPH0383568A (en) | 1989-08-28 | 1989-08-28 | Food preservative |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0383568A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1993014741A2 (en) * | 1992-02-01 | 1993-08-05 | Wella Aktiengesellschaft | Hair and body treatment agent |
| JP2004509636A (en) * | 2000-09-28 | 2004-04-02 | ジャパン クリーン システム ニューヨーク インコーポレイテッド | Water-based disinfectant / disinfectant for food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60141244A (en) * | 1983-12-27 | 1985-07-26 | Seiwa Kasei Kk | Method for preventing blackening and browning of animal and plant |
| JPS60193941A (en) * | 1984-03-14 | 1985-10-02 | Seiwa Kasei Kk | Cyclodextrin-clathrate compound of hinokitiol and its production |
| JPS6287084A (en) * | 1985-10-14 | 1987-04-21 | Marukansu Kk | Preservative based cooking edible vinegar for food |
| JPS6352867A (en) * | 1986-08-25 | 1988-03-07 | Q P Corp | Food preservative |
-
1989
- 1989-08-28 JP JP22132889A patent/JPH0383568A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60141244A (en) * | 1983-12-27 | 1985-07-26 | Seiwa Kasei Kk | Method for preventing blackening and browning of animal and plant |
| JPS60193941A (en) * | 1984-03-14 | 1985-10-02 | Seiwa Kasei Kk | Cyclodextrin-clathrate compound of hinokitiol and its production |
| JPS6287084A (en) * | 1985-10-14 | 1987-04-21 | Marukansu Kk | Preservative based cooking edible vinegar for food |
| JPS6352867A (en) * | 1986-08-25 | 1988-03-07 | Q P Corp | Food preservative |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1993014741A2 (en) * | 1992-02-01 | 1993-08-05 | Wella Aktiengesellschaft | Hair and body treatment agent |
| WO1993014741A3 (en) * | 1992-02-01 | 1993-12-23 | Wella Ag | Hair and body treatment agent |
| US5419896A (en) * | 1992-02-01 | 1995-05-30 | Wella Aktiengesellschaft | Hair and body treatment composition |
| JP2004509636A (en) * | 2000-09-28 | 2004-04-02 | ジャパン クリーン システム ニューヨーク インコーポレイテッド | Water-based disinfectant / disinfectant for food |
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