JPH04141074A - Preservative pharmaceutical and usage thereof - Google Patents
Preservative pharmaceutical and usage thereofInfo
- Publication number
- JPH04141074A JPH04141074A JP2265848A JP26584890A JPH04141074A JP H04141074 A JPH04141074 A JP H04141074A JP 2265848 A JP2265848 A JP 2265848A JP 26584890 A JP26584890 A JP 26584890A JP H04141074 A JPH04141074 A JP H04141074A
- Authority
- JP
- Japan
- Prior art keywords
- sorbic acid
- present
- preservative
- sorbitol
- formulation
- 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
- 239000003755 preservative agent Substances 0.000 title claims description 17
- 230000002335 preservative effect Effects 0.000 title claims description 16
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 44
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 44
- 239000004334 sorbic acid Substances 0.000 claims abstract description 44
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 44
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims description 21
- 238000009472 formulation Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
- 239000002245 particle Substances 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 15
- 239000000600 sorbitol Substances 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 abstract description 12
- 229960002920 sorbitol Drugs 0.000 abstract description 12
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 235000013580 sausages Nutrition 0.000 description 14
- 238000007654 immersion Methods 0.000 description 7
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- -1 sorbitan fatty acid ester Chemical class 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000007900 aqueous suspension Substances 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
- 238000001816 cooling Methods 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 244000274883 Urtica dioica Species 0.000 description 2
- 235000009108 Urtica dioica Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000000227 grinding Methods 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
- 235000013622 meat product Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- IOYNQIMAUDJVEI-BMVIKAAMSA-N Tepraloxydim Chemical group C1C(=O)C(C(=N/OC\C=C\Cl)/CC)=C(O)CC1C1CCOCC1 IOYNQIMAUDJVEI-BMVIKAAMSA-N 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 150000001559 benzoic acids Chemical class 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 239000000110 cooling liquid Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000000490 cosmetic additive Substances 0.000 description 1
- 235000019258 dehydroacetic acid Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 150000004672 propanoic acids Chemical class 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 230000000007 visual 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、平均粒子径が１０μｍ以下のソルビン酸、及
びＤ−ソルビトールを含有することを特徴とする保存料
製剤、並びにその保存料製剤の使用方法の一つに関する
。Detailed Description of the Invention [Industrial Application Field] The present invention relates to a preservative formulation characterized by containing sorbic acid with an average particle size of 10 μm or less and D-sorbitol, and a preservative formulation containing the preservative formulation. Regarding one of the usage methods.
ソルビン酸は、抗菌力があり、しかも安全性が高く低毒
性（ＬＤｓ。１０．５ ｇ （ラット、経口））である
ため、食品、医薬品及び化粧品添加物の保存料として用
いられている。また、ソルビン酸は、特に、食品添加物
としては最高２ｇ／ｋｇまでの使用が認められ（食品衛
生法）、安息香酸類、パラオキシ安息香酸エステル類、
デヒドロ酢酸類やプロピオン酸類等の他の保存料に比べ
広範囲に使用が許可され繁用されているのが現状である
。Sorbic acid has antibacterial activity, is highly safe, and has low toxicity (LDs: 10.5 g (rat, oral)), so it is used as a preservative for foods, pharmaceuticals, and cosmetic additives. In addition, sorbic acid is particularly permitted to be used as a food additive at a maximum of 2g/kg (Food Sanitation Law), and benzoic acids, paraoxybenzoic acid esters,
Currently, it is allowed to be used more widely than other preservatives such as dehydroacetic acids and propionic acids, and is used frequently.
現在、食品添加物として市販されているソルビン酸は、
粉末（平均粒子径が約１８０μｍ）の形で提供されてお
り、これを保存料として使用するには、いくらかの加工
又は工程が必要な場合があり、取扱い等が不便であった
。具体的には、水に難溶であるソルビン酸の粉末を水に
分散させたり、又は温度やｐＨを上げることにより若し
くはアルコール、プロピレングリコール、界面活性剤等
の可溶化剤で溶解させたりして使用しなければならなか
った。Currently, sorbic acid is commercially available as a food additive.
It is provided in the form of a powder (average particle size of about 180 μm), and its use as a preservative may require some processing or steps, making it inconvenient to handle. Specifically, sorbic acid powder, which is sparingly soluble in water, is dispersed in water, or dissolved by increasing the temperature or pH, or using a solubilizer such as alcohol, propylene glycol, or a surfactant. had to use it.
しかしながら、かかるソルビン酸の抗菌力は、その非解
離型分子に由来するといわれており、温度やｐＨを上げ
ソルビン酸を溶解して用いたのでは、食品や製剤に均一
に行き渡るとしても充分な抗菌効果は期待できなかった
。即ち、ソルビン酸は、溶解性と抗菌力が相反している
という性質を存している。また、上記可溶化剤の使用は
、経済性、安全性、許容性等に問題がある。一方、上記
市販のソルビン酸の粉末を単に分散させただけでは充分
な抗菌効果は得られなかった。However, the antibacterial activity of sorbic acid is said to originate from its non-dissociated molecules, and if sorbic acid is used after being dissolved by raising the temperature or pH, even if it is uniformly distributed in foods and preparations, it will not have enough antibacterial properties. The effect was not as expected. That is, sorbic acid has contradictory properties of solubility and antibacterial activity. Furthermore, the use of the above-mentioned solubilizers has problems in terms of economy, safety, acceptability, and the like. On the other hand, sufficient antibacterial effects could not be obtained simply by dispersing the commercially available sorbic acid powder.
また、ウィンナ−ソーセージ等は、これまでいわゆるク
ツキング工程の後にソルビン酸等を含む溶液に浸す外浸
工程、そして、冷却工程、乾燥工程を経て製造されてき
た。In addition, sausages such as Wiener sausages have been manufactured through a so-called cooking process followed by an immersion process in which the sausage is soaked in a solution containing sorbic acid, a cooling process, and a drying process.
本発明者らは、上記ソルビン酸の性質を考慮して、抗菌
力の高い、安全で取扱いの容易な、しかも安定性に優れ
たソルビン酸の保存料製剤を提供することを主目的とし
て検討を行った。Considering the properties of sorbic acid mentioned above, the present inventors conducted studies with the main purpose of providing a sorbic acid preservative formulation that has high antibacterial activity, is safe, easy to handle, and has excellent stability. went.
本発明者らは、前述のソルビン酸の性質から、可能な限
り微小なソルビン酸粒子を均一安定に水に分散させるこ
とができれば上記目的を達成することができるのではな
いかという発想に基づいて鋭意検討を行った結果、後述
するように、Ｄ−ソルビトールを適当量配合することに
より、１０μｍ以下のソルビン酸粒子を、水性懸濁液と
して安定に保つことができることを見出し、本発明を完
成するに到った。Based on the above-mentioned properties of sorbic acid, the present inventors thought that the above objective could be achieved if sorbic acid particles as small as possible could be uniformly and stably dispersed in water. As a result of extensive research, as will be described later, it was discovered that by incorporating an appropriate amount of D-sorbitol, sorbic acid particles of 10 μm or less can be maintained stably as an aqueous suspension, and the present invention was completed. reached.
本発明において、ソルビン酸を水性懸濁液としたのは、
ソルビン酸の粒子径が数μｍ程度にもなると粉末状では
取扱いが困難となる等の理由からである。In the present invention, sorbic acid is made into an aqueous suspension because
This is because when the particle size of sorbic acid reaches several micrometers, it becomes difficult to handle it in powder form.
従って、本発明の特徴は、平均粒子径が１０μｍ以下と
いう微小なソルビン酸粒子を保存料として初めて用い、
且つ安定な水性懸濁液として使用性を高めたところにあ
る。Therefore, the feature of the present invention is that, for the first time, fine sorbic acid particles with an average particle diameter of 10 μm or less are used as a preservative.
Moreover, it has improved usability as a stable aqueous suspension.
本発明に係る保存料製剤（以下「本発明製剤」という）
においては、前述したように可能な限り微小なソルビン
酸程、本発明の効果は大であると推測されるが、平均粒
子径にして１０μｍ程度まで微小になれば充分に本発明
の効果が期待できる。Preservative preparation according to the present invention (hereinafter referred to as "preparation of the present invention")
As mentioned above, it is presumed that the effect of the present invention is greater when the sorbic acid is as small as possible; however, the effect of the present invention can be fully expected if the average particle size is as small as about 10 μm. can.
それ以上、例えば、５０ｕｍ程度でも本発明の効果を期
待することができる。The effects of the present invention can be expected even if the thickness is larger than that, for example, about 50 um.
本発明製剤を調製するには、市販のソルビン酸の粉末を
最終濃度が１５〜６０％、好ましくは、２５〜４５％、
Ｄ−ソルビトールを最終濃度が５〜４０％、好ましくは
、１０〜２０％となるよう常法により水に分散させる。To prepare the formulation of the present invention, commercially available sorbic acid powder is used at a final concentration of 15-60%, preferably 25-45%.
D-sorbitol is dispersed in water in a conventional manner to a final concentration of 5-40%, preferably 10-20%.
食品添加物として常用される７０％水溶液のＤ−ソルビ
トール液（以下単に「ソルビトール液」という）を用い
る場合は、ソルビン酸の濃度に対して、ソルビトール液
の濃度が１７６〜３倍、好ましくは、１７３〜２倍程度
になるように仕込む。また、上記分散液、即ち、ソルビ
ン酸及びＤ−ソルビトール又はソルビン酸及びソルビト
ール液の混合液に更に所望により、アラビアゴム、トラ
ガントガム、寒天、澱粉等の水溶性糊料、ソルビタン脂
肪酸エステル、グリセリン脂肪酸エステル、ショ糖脂肪
酸エステル、レシチン、大豆リン脂質等の乳化剤又は分
散剤を１種以上配合することもできる。これらの配合量
は、０．５〜５．０％程度が適当である。また、粉末の
酸味料、例えば、フマル酸、クエン酸、グルコノデルタ
ラクトン、酒石酸、リンゴ酸等、液体の酸味料、例えば
、グルコン酸液、酢酸、乳酸、リン酸等の１種以上を配
合することもできる。これらの配合量は、５．０〜２５
．０％程度が適当である。更に、プロピレングリコール
等の可溶化剤も許容範囲内で用いることができる。When using a 70% aqueous D-sorbitol solution (hereinafter simply referred to as "sorbitol solution") commonly used as a food additive, the concentration of the sorbitol solution is preferably 176 to 3 times that of sorbic acid. Prepare until it is about 173 to 2 times the size. In addition, to the above dispersion, that is, a mixture of sorbic acid and D-sorbitol or a sorbic acid and sorbitol solution, if desired, a water-soluble thickening agent such as gum arabic, gum tragacanth, agar, or starch, sorbitan fatty acid ester, or glycerin fatty acid ester may be added. One or more emulsifiers or dispersants such as , sucrose fatty acid ester, lecithin, soybean phospholipid, etc. can also be blended. The appropriate blending amount of these is about 0.5 to 5.0%. In addition, one or more of powdered acidulants such as fumaric acid, citric acid, glucono delta-lactone, tartaric acid, malic acid, etc., and liquid acidulants such as gluconic acid liquid, acetic acid, lactic acid, phosphoric acid, etc. You can also. The blending amount of these is 5.0 to 25
．． Approximately 0% is appropriate. Additionally, solubilizing agents such as propylene glycol can be used within acceptable limits.
次に、上述のソルビン酸及びＤ−ソルビトールを含む懸
濁分散混合液を湿式粉砕機、例えば、コボール・ミル（
ＣｏＢａｌｌ−Ｍｉｌｌ）ＭＳ−５０型（神綱バンチツ
ク（株）製）等で平均粒子径が１０μｍ以下になるまで
粉砕することによって、本発明製剤を得ることができる
。Next, the above-mentioned suspension and dispersion mixture containing sorbic acid and D-sorbitol is processed using a wet grinder, for example, a Kobol mill (
The preparation of the present invention can be obtained by grinding with a CoBall-Mill) MS-50 model (manufactured by Kamitsuna Banchitsu Co., Ltd.) until the average particle diameter is 10 μm or less.
また、本発明者らは、本発明の通常の保存料としての使
用方法の他に、本発明をより有効に使用する方法がない
か検討を行った結果、例えば、ウィンナ−ソーセージ等
の製造過程において通常行われる外浸工程を省略できる
ことを見出した。In addition, the present inventors have investigated whether there is a method of using the present invention more effectively in addition to the usual method of using the present invention as a preservative. It has been found that the external immersion process that is normally performed in the process can be omitted.
即ち、ウィンナ−ソーセージ等は、次のフローチャート
に示すような流れで一般に製造される。That is, Wiener sausages and the like are generally manufactured according to the flow shown in the following flowchart.
このうち、外浸工程は、二次汚染した表面を清潔にして
更に保存性を高める工程であり、−船釣には、温度７０
〜７５℃の水にソルビン酸を溶解させ、その溶液にクツ
キングしたウィンナ−ソーセージ等を浸すことにより行
われる。そして、その後、冷却（シャワーリング）工程
に移る。Among these, the external immersion process is a process that cleans the surface that has been contaminated with secondary contamination and further improves its shelf life.
This is done by dissolving sorbic acid in water at ~75°C and immersing stuffed sausages, etc. in the solution. After that, the process moves to a cooling (showering) process.
本発明者らは、上記クツキング工程の後、外浸工程を省
略し、直ちに本発明製剤を含む冷却液で冷却を行っても
後述するように、従来の食品の保存性と同程度の保存性
を有することを見出し、本発明製剤の有効な使用方法の
一つを完成させた。The present inventors have found that even if the soaking step is omitted after the above-mentioned cooking step and cooling is immediately performed with a cooling liquid containing the preparation of the present invention, the preservability is comparable to that of conventional foods, as will be described later. They have completed one of the effective methods of using the formulation of the present invention.
本発明製剤は、食品、特に魚肉練り製品、食肉製品、魚
介乾製品、練肉製品等のソルビン酸の使用が許可されて
いる対象食品について用いることができる。具体的には
、かまぼこ、ソーセージ、ハム等を挙げることができる
。また、医薬品、化粧品等の保存料としても用いること
ができる。The preparation of the present invention can be used for foods, particularly target foods for which the use of sorbic acid is permitted, such as fish paste products, meat products, dried seafood products, and meat products. Specifically, kamaboko, sausage, ham, etc. can be mentioned. It can also be used as a preservative for pharmaceuticals, cosmetics, etc.
以下に本発明を参考例、実施例及び試験例により、更に
詳しく説明する。The present invention will be explained in more detail below using reference examples, examples, and test examples.
参考例１
次の処方に従ってソルビン酸の懸濁液を常法により調製
し、コボール・ミル（ＣｏＢａｌｌ−Ｍｉｌｌ）ＭＳ−
５０型（伸縮パンチツク（株）製、条件：粉砕メディア
０．７５〜１．００ｍｍφ）で１回処理し、粒子径が０
．５〜２．０μｍ（顕微鏡測定、以下同じ）のソルビン
酸粒子を含む製剤を得た。Reference Example 1 A suspension of sorbic acid was prepared by a conventional method according to the following recipe, and was added to a CoBall-Mill MS-
50 type (manufactured by Jenko Panchitsu Co., Ltd., conditions: grinding media 0.75 to 1.00 mmφ), and the particle size was 0.
．． A formulation containing sorbic acid particles of 5 to 2.0 μm (microscopic measurement, same hereinafter) was obtained.
参考例２
次の処方に従って、参考例１と同様にして、粒子径が０
．５〜２．０μｍのソルビン酸粒子を含む製剤を得た。Reference Example 2 According to the following recipe, the particle size was 0 in the same manner as in Reference Example 1.
．． A formulation containing 5-2.0 μm sorbic acid particles was obtained.
実施例１
次の処方に従って、参考例１と同様にして、粒子径が０
．５〜２．０μｍのソルビン酸粒子を含む本発明製剤を
得た。Example 1 According to the following recipe, the particle size was 0 in the same manner as in Reference Example 1.
．． A formulation of the present invention containing sorbic acid particles of 5 to 2.0 μm was obtained.
実施例２
次の処方に従って、参考例１と同様にして、粒子径が０
．５〜２．０μｍのソルビン酸粒子を含む本発明製剤を
得た。Example 2 According to the following recipe, the particle size was 0 in the same manner as in Reference Example 1.
．． A formulation of the present invention containing sorbic acid particles of 5 to 2.0 μm was obtained.
常法に基づき次の処方のかまぼこベースを作成し、それ
に実施例１の本発明製剤をソルビン酸含量が１５００ｐ
ｐｍとなるよう添加し、対照区としては、実施例１の粉
砕処理前の懸濁液を用い、ソルビン酸含量が２０００ｐ
ｐｍとなるよう添加した。A kamaboko base of the following formulation was prepared according to a conventional method, and the inventive preparation of Example 1 was added to it with a sorbic acid content of 1500 p.
pm, and as a control, the suspension before pulverization of Example 1 was used, and the sorbic acid content was 2000 p.m.
pm.
そして、添加したものをそれぞれ塩化ビニリデンケーシ
ングに充填し、結紮後、９０℃、４０分間煮沸した。そ
の後、無菌的にケーシングを剥がし、無菌のシャーレに
入れ、２０℃で保存し、経時的にネトの発生状況を観察
した。Then, each of the added materials was filled into a vinylidene chloride casing, and after ligation, it was boiled at 90° C. for 40 minutes. Thereafter, the casing was removed aseptically, placed in a sterile petri dish, and stored at 20°C, and the development of nettle was observed over time.
その結果を表１に示す。The results are shown in Table 1.
表１
表１から明らかなように、かまぼこの腐敗の指標となる
ネトの発生は、対照区よりもソルビン酸含量が５００ｐ
ｐｍ少ない実施例１の本発明製剤の方が３日遅延した。Table 1 As is clear from Table 1, the occurrence of Neto, which is an indicator of rot in kamaboko, was lower than in the control plot when the sorbic acid content was 500 p.
The inventive formulation of Example 1, which had less pm, had a delay of 3 days.
このことは、本発明に係るソルビン酸の抗菌力が優れて
いること、及びソルビン酸がかまぼこに均一に分散して
いることを示している。This shows that the sorbic acid according to the present invention has excellent antibacterial activity and that the sorbic acid is uniformly dispersed in the kamaboko.
試験例２ 製剤の安定性
参考例１、参考例２及び本発明製剤である実施例１、実
施例２の各製剤をφ２８ｍｍの試験管に１００ｇづつ充
填し、２０℃の恒温下に保存して経時的に目視観察した
。Test Example 2 Stability of Preparations 100 g of each of the formulations of Reference Examples 1 and 2 and Example 1 and Example 2, which are the formulations of the present invention, were filled into φ28 mm test tubes and stored at a constant temperature of 20°C. Visual observation was made over time.
その結果を表２に示す。The results are shown in Table 2.
表２
表２から明らかなように、本発明製剤は極めて安定であ
った。Table 2 As is clear from Table 2, the formulation of the present invention was extremely stable.
常法により、
まず、
次のウィンナ−ソーセージ
の処方のものをカッター（アレキサンダーベルク社製、
西ドイツ、回転速度： ３３００ｒ、ｐ、 ｒｎ、 ）
で混合、乳化し、市販の羊腸に充填した。Using the usual method, first, cut the following Viennese sausage formula into a cutter (manufactured by Alexander Berg).
West Germany, rotation speed: 3300r, p, rn, )
The mixture was mixed, emulsified, and filled into commercially available sheep intestines.
水 ２０ 部次
いで、クツキング、即ち、くん煙した後スチーミングを
行い、市販のソルビンｗｌ（日本台ａ（株）製）を１５
００ｐｐｍ含む温度７０〜７５℃のソルビン酸水溶液に
２分間浸した（いわゆる外浸工程）。20 parts of water Next, steaming was carried out after smoking, and 15 parts of commercially available Solvin wl (manufactured by Nippon Taiwan A Co., Ltd.) was added.
The sample was immersed in a sorbic acid aqueous solution containing 0.00 ppm at a temperature of 70 to 75° C. for 2 minutes (so-called external immersion step).
そして、水でシャワーリングを行い冷却した後、乾燥し
てウィンナ−ソーセージを得た。Then, after being cooled by showering with water, it was dried to obtain a Wiener sausage.
製法へと同様にして、クツキング工程まで行ったウィン
ナ−ソーセージに対して、外浸工程を省略し、直ちに実
施例１の本発明製剤のソルビン酸を１５００ｐｐｍ含む
水溶液で２分間シャワーリングした後、乾燥してウィン
ナ−ソーセージを得た。In the same manner as in the manufacturing method, the Wiener sausages were subjected to the packing step, but the soaking step was omitted, and the sausages were immediately showered for 2 minutes with an aqueous solution containing 1500 ppm of sorbic acid of the inventive preparation of Example 1, and then dried. Then I got Vienna sausage.
試験例３ 製法Ｂで製造したウィンナ−ソーセージの保
存性
製法へ及び製法Ｂの２通りの方法で製造したウィンナ−
ソーセージを各々無菌シャーレに入れ、２０℃で保存し
て、ネトの発生状況を観察した。Test Example 3 Preservability of Viennese Sausage Manufactured by Manufacturing Method B and Viennese Sausage Manufactured by Two Methods of Manufacturing Method B
Each sausage was placed in a sterile petri dish and stored at 20°C, and the status of growth of nettle was observed.
その結果を、表３に示す。The results are shown in Table 3.
表３から明らかなように、製法Ａと製法Ｂは、同程度の
保存性を示し、本発明製剤を用いることにより、外浸工
程を省略できることが示された。As is clear from Table 3, Production Method A and Production Method B exhibited comparable preservability, indicating that the use of the formulation of the present invention allows the immersion step to be omitted.
なお、本発明製剤は、外浸工程を省略せず、外浸工程に
おいても使用できることはいうまでもない。It goes without saying that the preparation of the present invention can also be used in the external immersion process without omitting the external immersion process.
以上より、本発明製剤は、抗菌力、安定性に優れた取扱
いの容易なソルビン酸の保存料製剤であるといえる。ま
た、抗菌力の優れていることによる利点は、従来と同程
度の抗菌力で充分な場合、当然ソルビン酸の含量を減ら
して使用することができ、本発明製剤は、安全面におい
ても期待を高めることができる。From the above, it can be said that the preparation of the present invention is an easy-to-handle sorbic acid preservative preparation with excellent antibacterial activity and stability. In addition, the advantage of having excellent antibacterial activity is that if the same level of antibacterial activity as conventional ones is sufficient, the content of sorbic acid can of course be reduced, and the formulation of the present invention has high expectations in terms of safety. can be increased.
Claims (2)
−ソルビトールを含有することを特徴とする保存料製剤
。(1) Sorbic acid with an average particle diameter of 10 μm or less, and D
- A preservative formulation characterized in that it contains sorbitol.
請求項（１）記載の保存料製剤を含む溶液で冷却するこ
とを特徴とする請求項（１）記載の保存料製剤の使用方
法。(2) A method for using the preservative preparation according to claim (1), characterized in that after the cooking step, the soaking step is omitted and the preservative preparation according to claim (1) is immediately cooled with a solution containing the preservative preparation. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2265848A JPH0795936B2 (en) | 1990-10-02 | 1990-10-02 | Preservative formulation and its use |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2265848A JPH0795936B2 (en) | 1990-10-02 | 1990-10-02 | Preservative formulation and its use |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04141074A true JPH04141074A (en) | 1992-05-14 |
| JPH0795936B2 JPH0795936B2 (en) | 1995-10-18 |
Family
ID=17422912
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2265848A Expired - Fee Related JPH0795936B2 (en) | 1990-10-02 | 1990-10-02 | Preservative formulation and its use |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0795936B2 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5146818A (en) * | 1974-10-18 | 1976-04-21 | Matsushita Electric Ind Co Ltd | |
| JPS53111010A (en) * | 1977-03-10 | 1978-09-28 | Ueno Seiyaku Oyo Kenkyujo Kk | Stable sorbinic acid suspension comosition process for preparing same and method of preserving food and drink and feed using same |
| JPS53116315A (en) * | 1977-03-17 | 1978-10-11 | Ueno Seiyaku Oyo Kenkyujo Kk | Powder or granular containing improved sorbinic acid |
| JPS53116316A (en) * | 1977-03-18 | 1978-10-11 | Ueno Seiyaku Oyo Kenkyujo Kk | Stable sorbinic acid suspension agent |
-
1990
- 1990-10-02 JP JP2265848A patent/JPH0795936B2/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5146818A (en) * | 1974-10-18 | 1976-04-21 | Matsushita Electric Ind Co Ltd | |
| JPS53111010A (en) * | 1977-03-10 | 1978-09-28 | Ueno Seiyaku Oyo Kenkyujo Kk | Stable sorbinic acid suspension comosition process for preparing same and method of preserving food and drink and feed using same |
| JPS53116315A (en) * | 1977-03-17 | 1978-10-11 | Ueno Seiyaku Oyo Kenkyujo Kk | Powder or granular containing improved sorbinic acid |
| JPS53116316A (en) * | 1977-03-18 | 1978-10-11 | Ueno Seiyaku Oyo Kenkyujo Kk | Stable sorbinic acid suspension agent |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0795936B2 (en) | 1995-10-18 |
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