JPH04197163A - Salt-resistant antibacterial agent - Google Patents
Salt-resistant antibacterial agentInfo
- Publication number
- JPH04197163A JPH04197163A JP32721290A JP32721290A JPH04197163A JP H04197163 A JPH04197163 A JP H04197163A JP 32721290 A JP32721290 A JP 32721290A JP 32721290 A JP32721290 A JP 32721290A JP H04197163 A JPH04197163 A JP H04197163A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- antibacterial agent
- salt
- added
- foods
- 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
- 239000003242 anti bacterial agent Substances 0.000 title claims abstract description 28
- 150000003839 salts Chemical class 0.000 title claims description 17
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 32
- 229930195729 fatty acid Natural products 0.000 claims abstract description 32
- 239000000194 fatty acid Substances 0.000 claims abstract description 32
- -1 fatty acid ester Chemical class 0.000 claims abstract description 22
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 10
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 abstract description 20
- 235000013305 food Nutrition 0.000 abstract description 18
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 6
- 239000005639 Lauric acid Substances 0.000 abstract description 5
- 239000011780 sodium chloride Substances 0.000 abstract description 5
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 abstract description 4
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 abstract description 2
- 229960002446 octanoic acid Drugs 0.000 abstract description 2
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 17
- 230000000844 anti-bacterial effect Effects 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 102000016943 Muramidase Human genes 0.000 description 2
- 108010014251 Muramidase Proteins 0.000 description 2
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000010335 lysozyme Nutrition 0.000 description 2
- 239000004325 lysozyme Substances 0.000 description 2
- 229960000274 lysozyme Drugs 0.000 description 2
- 238000005185 salting out Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 1
- 244000131415 Zanthoxylum piperitum Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- UWLPCYBIJSLGQO-UHFFFAOYSA-N dodecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCC(O)=O UWLPCYBIJSLGQO-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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、食塩によって分散性が妨げられず、特に食塩
の添加された食品に適した抗菌剤に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to an antibacterial agent whose dispersibility is not hindered by salt and which is particularly suitable for foods to which salt is added.
（従来の技術）
従来、−射的に食品には呈味あるいは保存性の向上の目
的で食塩が使用されている。例えば、食品調味論（太田
静行著、３８頁、幸書房、１９７６年）の記載によれば
、食塩の含有量は、ソース（１１〜２８％）、つくだ煮
（１０〜１５％）、フレンチドレッシング（２，９〜１
３，６％）、漬物（３，８〜４．４％）およびかまぼこ
（１，３〜４．１％）のようになっている。(Prior Art) Conventionally, salt has been used in foods for the purpose of improving flavor or preservability. For example, according to Food Seasoning Theory (written by Shizuyuki Ota, p. 38, Saiwai Shobo, 1976), the salt content is in sauces (11-28%), tsukudani (10-15%), and French dressing. (2,9~1
3.6%), pickles (3.8-4.4%) and kamaboko (1.3-4.1%).
このような食塩濃度の食品中において、細菌の増殖が問
題となっている。特に、耐塩性細菌などは食塩濃度が高
い食品中でも増殖速度が早く、現在の食品保存における
重大な問題になっている。Bacterial growth is a problem in foods with such salt concentrations. In particular, salt-tolerant bacteria and the like grow rapidly even in foods with high salt concentrations, which is a serious problem in current food preservation.
そのため、現在では比較的食塩濃度の高い食品に対して
も抗菌剤を使用するケースが増えている。For this reason, antibacterial agents are now increasingly being used even for foods with relatively high salt concentrations.
その中で、脂肪酸モノグリセラード、特に低級脂肪酸モ
ノグリセラードは抗菌力も強く、また、安価なことから
抗菌剤として広く用いられている。例えば、特開昭６２
−２６９６７３号公報の記載には、食品保存剤として単
独で用いられている。Among them, fatty acid monoglycerides, especially lower fatty acid monoglycerides, have strong antibacterial activity and are inexpensive, so they are widely used as antibacterial agents. For example, JP-A-62
In the description in Japanese Patent No. 269673, it is used alone as a food preservative.
また、併用として、特開昭５７−７４０７５号公報、特
開昭５９−１５１８７５号公報および特開平２−３１６
６６号公報の記載には、蛋白分解酵素、リゾチーム、お
よびヘキサメタリン酸ソーダ、あるいはりゾチームおよ
びグリシンと併用して使用されている。In addition, in combination, JP-A No. 57-74075, JP-A No. 59-151875 and JP-A-2-316
No. 66 describes the use of a proteolytic enzyme, lysozyme, and sodium hexametaphosphate, or in combination with lysozyme and glycine.
（発明が解決しようとする課題）
しかしながら、脂肪酸モノグリセラードは食塩濃度が高
くなった場合、凝集してしまい、極端に分散性が悪くな
ってしまう。その結果、食品の表面上に分離してしまい
１強力な抗菌効果が望めな（７）＋
本発明の目的は、食塩濃度の高い食品中においても分散
性が非常に良く、強力な抗菌効果を示す抗菌剤を提供す
ることにある。(Problems to be Solved by the Invention) However, when the salt concentration becomes high, fatty acid monoglycerides tend to aggregate, resulting in extremely poor dispersibility. As a result, it separates on the surface of the food, making it impossible to expect a strong antibacterial effect (7) The purpose of this invention is to provide an antibacterial agent that exhibits the following properties.
（課題を解決するための手段）
本発明者らは、これら脂肪酸モノグリセラードのもつ欠
点を解消し、食塩の添加された食品に適した抗菌剤を得
るため鋭意研究した結果、脂肪酸モノグリセラードに他
の乳化剤を添加することによって、食塩の添加された食
品中でも非常に分散性が良く、強力な抗菌効果を示す抗
菌剤が得られることを見出し、本発明を完成するに至っ
た。(Means for Solving the Problem) As a result of intensive research to eliminate the drawbacks of these fatty acid monoglycerides and to obtain an antibacterial agent suitable for foods containing salt, the present inventors found that fatty acid monoglycerides The present inventors have discovered that by adding other emulsifiers to the food, it is possible to obtain an antibacterial agent that has very good dispersibility even in salt-added foods and exhibits a strong antibacterial effect, leading to the completion of the present invention.
すなわち、本発明は、脂肪酸モノグリセラードとポリグ
リセリン脂肪酸エステルおよび／またはショ糖脂肪酸エ
ステルからなることを特徴とする耐塩性抗菌剤に関する
。That is, the present invention relates to a salt-resistant antibacterial agent characterized by comprising a fatty acid monoglyceride, a polyglycerin fatty acid ester, and/or a sucrose fatty acid ester.
本発明に使用される脂肪酸モノグリセラードとしては、
グリセリンの脂肪酸モノエステルである。脂肪酸モノグ
リセラードは、鎖長が炭素数２〜２２程度のものが土板
されており、いずれも使用可能であるが、炭素数８〜１
６の脂肪酸モノグリセラードが抗菌性の点で特に優れて
いる。また、この範囲内であれば、異なった鎖長の脂肪
酸モノグリセラードの混合物を使用することも可能であ
る。The fatty acid monoglycerides used in the present invention include:
It is a fatty acid monoester of glycerin. Fatty acid monoglycerides with a chain length of about 2 to 22 carbon atoms are available, and any of them can be used, but those with a chain length of about 8 to 1 carbon atoms are available.
The fatty acid monoglyceride No. 6 is particularly excellent in terms of antibacterial properties. It is also possible to use mixtures of fatty acid monoglycerides with different chain lengths within this range.
本発明の抗菌剤中の脂肪酸モノグリセラードの配合量は
、０．１〜９０重量％、好ましくは１〜５０重量％であ
る。配合量が０．１重量％未満では抗菌活性が充分でな
く、９０重量％を越えると抗菌剤中における溶解性など
に問題を生ずる。The amount of fatty acid monoglyceride in the antibacterial agent of the present invention is 0.1 to 90% by weight, preferably 1 to 50% by weight. If the amount is less than 0.1% by weight, the antibacterial activity will not be sufficient, and if it exceeds 90% by weight, problems will occur with respect to solubility in antibacterial agents.
本発明で使用される乳化剤としては、ポリグリセリン脂
肪酸エステルおよびショ糖脂肪酸エステルから泗ばれる
ものであり、これらを１種単独で、または２種以上混合
して使用することができる。The emulsifier used in the present invention is selected from polyglycerol fatty acid esters and sucrose fatty acid esters, and these can be used singly or in a mixture of two or more.
本発明で使用されるポリグリセリン脂肪酸エステルとし
では、一般市販品の中から）［ＬＢの高いものを単独で
、または適宜組み合わせて用いることができるが、特に
カプリル酸モノエステルおよびラウリン酸モノエステル
が適している。市販品としでは坂本蘂品社製（商品名Ｓ
Ｙ−グリスターＭＬ−７５０（ラウリン酸モノエステル
））などを使用することができる。As the polyglycerin fatty acid ester used in the present invention, polyglycerol fatty acid esters (from general commercial products) [high LB] can be used alone or in appropriate combinations, but caprylic acid monoester and lauric acid monoester are particularly preferred. Are suitable. A commercially available product is manufactured by Sakamoto Tatehin Co., Ltd. (product name: S
Y-Glister ML-750 (lauric acid monoester) and the like can be used.
本発明で使用されるショ糖脂肪酸エステルとしては、−
Ｍ市販品の中からＨＬＢの高いものを単独で、または適
宜組み合わせて用いることができるが、特にラウリン酸
モノエステルおよびオレイン酸モノエステルが適してい
る。市販品としては、三菱化成社製（商品名リョートー
シュガーエステルＬ−１６９５Ｆラウリン酸モノエステ
ル））などを使用することができる。The sucrose fatty acid ester used in the present invention is -
Among commercially available products, those with high HLB values can be used alone or in appropriate combinations, and lauric acid monoester and oleic acid monoester are particularly suitable. As a commercially available product, one manufactured by Mitsubishi Kasei Corporation (trade name: Ryoto Sugar Ester L-1695F Lauric Acid Monoester) can be used.
本発明の抗菌剤には、相乗剤として他の抗菌剤、例えば
、アルコール、香辛料、有機酸等を。The antibacterial agent of the present invention may contain other antibacterial agents as synergists, such as alcohols, spices, organic acids, etc.
脂肪酸モノグリセラード１００重量部に対して、０１〜
ｌ０００重量部の範囲で添加することもできる。01 to 100 parts by weight of fatty acid monoglyceride
It can also be added in an amount of 1000 parts by weight.
本発明の抗菌剤を製造するには、脂肪酸モノグリセラー
ドおよび乳化剤を加温酒解した後、通常のホモジナイザ
ー（三相機械社製、使用圧力５０〜２００Ｋｇ／ｃｍ２
）などを用いて混合すればよい。このとき、希釈の目的
でエタノール、グリセリンなどを添加しても差し支えな
い。In order to produce the antibacterial agent of the present invention, fatty acid monoglyceride and an emulsifier are dissolved under heating, and then an ordinary homogenizer (manufactured by Sansho Kikai Co., Ltd., working pressure 50 to 200 kg/cm2 is used)
) etc. to mix. At this time, ethanol, glycerin, etc. may be added for the purpose of dilution.
本発明の抗菌剤は、食塩を含有しているすべての食品に
有効である。使用方法はそれらの食品に直接添加するこ
とができ、添加された後も分散性が非常に良く、強力な
抗菌性を示す。The antibacterial agent of the present invention is effective for all foods containing salt. How to use it: It can be added directly to these foods, and even after it is added, it has very good dispersibility and exhibits strong antibacterial properties.
この際の本発明の抗菌剤の添加量は、食品に対して０．
０１〜５重量％、好ましくは０．１〜２重量％である。At this time, the amount of the antibacterial agent of the present invention added to the food is 0.
01-5% by weight, preferably 0.1-2% by weight.
添加量が０，０１重量％未満では、抗菌性が得られず、
また５重量％を越えると、添加する食品等の味に影響す
る。If the amount added is less than 0.01% by weight, antibacterial properties cannot be obtained,
Moreover, if it exceeds 5% by weight, it will affect the taste of the foods to which it is added.
（実施例）
以下、製造例、比較製造例、実施例および比較例により
、本発明の詳細な説明する。(Example) Hereinafter, the present invention will be explained in detail with reference to production examples, comparative production examples, working examples, and comparative examples.
（製造例および比較製造例）
製造例１ｉ３よび２、そして、比較製造例１および２を
第１表に示した。すなわち、グリセリンモツカプリレー
ト、グリセリンモノラウレート、ポリグリセリン脂肪酸
エステルおよびショ糖脂肪酸エステルをグリセリンに添
加し、６０℃で撹拌溶解する。そして、４０℃まで冷却
した後エタノールを添加し、本発明の抗菌剤を得た。(Production Examples and Comparative Production Examples) Production Examples 1i3 and 2 and Comparative Production Examples 1 and 2 are shown in Table 1. That is, glycerin motucaprylate, glycerin monolaurate, polyglycerin fatty acid ester, and sucrose fatty acid ester are added to glycerin, and the mixture is stirred and dissolved at 60°C. After cooling to 40° C., ethanol was added to obtain the antibacterial agent of the present invention.
実施例１
製造例１および２、そして比較製造例１および２で得ら
れた抗菌剤を所定の濃度の食塩水に０２重量％添加し、
撹拌後２５°Ｃて１詩間放置した。Example 1 The antibacterial agents obtained in Production Examples 1 and 2 and Comparative Production Examples 1 and 2 were added to saline solution at a predetermined concentration in an amount of 0.2% by weight,
After stirring, the mixture was left at 25°C for one period.
そして、耐塩性を比較するために、分離の状態を目視で
観察し、また、食塩による塩析の状態を分光光度計（島
津製作所社製ＵＶ−２６０：６５０ｎｍ）で測定した。In order to compare the salt resistance, the state of separation was visually observed, and the state of salting out with common salt was measured using a spectrophotometer (UV-260: 650 nm, manufactured by Shimadzu Corporation).
結果は第２表に示した。The results are shown in Table 2.
製造例１および２で得られた抗菌剤は食塩濃度が高くな
ると、塩析し白濁が増加し透過率が低下するが、均一な
分散性を示した。それに対して、比較製造例１および２
で得られた抗菌剤は食塩濃度が１％を越えると極端に分
散性が悪くなり、表面に分離した。The antibacterial agents obtained in Production Examples 1 and 2 exhibited uniform dispersibility, although when the salt concentration increased, salting out occurred, white turbidity increased, and transmittance decreased. In contrast, comparative production examples 1 and 2
When the salt concentration exceeds 1%, the antibacterial agent obtained has extremely poor dispersibility and separates on the surface.
実施例２
製造例１および２、そして比較製造例１および２で得ら
れた抗菌剤を市販の焼肉のたれ辛口しょうゆ味（エスピ
ー食品社製・食塩濃度７．０％）に０．３重量％添加し
た後、２５℃で２週間保存した。Example 2 0.3% by weight of the antibacterial agent obtained in Production Examples 1 and 2 and Comparative Production Examples 1 and 2 was added to commercially available Yakiniku sauce with spicy soy sauce flavor (manufactured by SP Foods, salt concentration 7.0%). After addition, it was stored at 25°C for 2 weeks.
それぞれの−船主菌数を測定し、抗菌性を比較した。結
果は第３表に示した。The number of bacteria in each case was measured and the antibacterial properties were compared. The results are shown in Table 3.
実施例３
水ｌＩ２に対して、食塩４０ｇ、グルタミン酸ソーダ３
ｇ、アジメート（味の素社製、商品名）０．５ｇ、乳酸
２ｇおよびクエン酸０．５ｇの割合で漬は込み液を調製
し、製造例１および２、そして比較製造例１および２で
得られた抗菌剤を０．２重量％添加した。Example 3 40 g of common salt, 3 ml of sodium glutamate to 12 ml of water
A pickling solution was prepared in the proportions of g, Azimate (manufactured by Ajinomoto Co., Ltd., trade name) 0.5 g, lactic acid 2 g, and citric acid 0.5 g, and the pickling liquid obtained in Production Examples 1 and 2 and Comparative Production Examples 1 and 2 was prepared. 0.2% by weight of an antibacterial agent was added.
そして、きゅうりを洗浄後２ｃｍ角に切断し、漬は込み
液に対して同重量添加し、３０℃で２４時間保存した。After washing, the cucumbers were cut into 2 cm squares, added in the same weight to the pickling solution, and stored at 30° C. for 24 hours.
それぞれの−船主菌数を測定し、抗菌性を比較した。結
果は第３表に示した。The number of bacteria in each case was measured and the antibacterial properties were compared. The results are shown in Table 3.
第３表の実施例３ｉ３よび４から、比較製造例１および
２で得られた抗菌剤に比べて、製造例１および２はそれ
ぞれ一般生菌数の増殖が抑制されており、強力な抗菌効
果を示した。From Examples 3i3 and 4 in Table 3, compared to the antibacterial agents obtained in Comparative Production Examples 1 and 2, Production Examples 1 and 2 have suppressed the growth of general viable bacteria, respectively, and have strong antibacterial effects. showed that.
また、製造例１および２で得られた抗菌剤を実施例３お
よび４の条件で使用した場合、異味悪臭は感じられなか
った。Furthermore, when the antibacterial agents obtained in Production Examples 1 and 2 were used under the conditions of Examples 3 and 4, no off-taste or foul odor was felt.
（発明の効果）
本発明の抗菌剤は、食塩の存在下においても非常によい
分散性を示すので、これを食塩の添加された食品に添加
した場合、強力な抗菌効果を期待できる。(Effects of the Invention) The antibacterial agent of the present invention exhibits very good dispersibility even in the presence of common salt, so when it is added to foods to which common salt has been added, a strong antibacterial effect can be expected.
Claims (1)
ルおよび／またはショ糖脂肪酸エステルからなることを
特徴とする耐塩性抗菌剤。A salt-resistant antibacterial agent comprising a fatty acid monoglyceride, a polyglycerol fatty acid ester, and/or a sucrose fatty acid ester.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32721290A JPH04197163A (en) | 1990-11-28 | 1990-11-28 | Salt-resistant antibacterial agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32721290A JPH04197163A (en) | 1990-11-28 | 1990-11-28 | Salt-resistant antibacterial agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04197163A true JPH04197163A (en) | 1992-07-16 |
Family
ID=18196571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP32721290A Pending JPH04197163A (en) | 1990-11-28 | 1990-11-28 | Salt-resistant antibacterial agent |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04197163A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0876768A1 (en) * | 1997-04-25 | 1998-11-11 | Riken Vitamin Co., Ltd. | Method for preserving food and edible compositions preserved by this method |
-
1990
- 1990-11-28 JP JP32721290A patent/JPH04197163A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0876768A1 (en) * | 1997-04-25 | 1998-11-11 | Riken Vitamin Co., Ltd. | Method for preserving food and edible compositions preserved by this method |
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