JPH05219925A - Preservative for food with high salt content - Google Patents
Preservative for food with high salt contentInfo
- Publication number
- JPH05219925A JPH05219925A JP5756092A JP5756092A JPH05219925A JP H05219925 A JPH05219925 A JP H05219925A JP 5756092 A JP5756092 A JP 5756092A JP 5756092 A JP5756092 A JP 5756092A JP H05219925 A JPH05219925 A JP H05219925A
- Authority
- JP
- Japan
- Prior art keywords
- preservative
- weight
- food
- ester
- polylysine
- 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
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、高塩分含有食品に対し
て優れた防腐効果を発揮する食品用保存剤に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a preservative for foods which exhibits an excellent antiseptic effect on foods having a high salt content.
【０００２】[0002]
【従来の技術】従来の食品用保存剤は食品の保存性を向
上させる目的で、エチルアルコール、無機酸、有機酸、
脂肪酸エステルなどの各種抗菌性物質を単独で、もしく
は数種併合して用いられているが、これらの食品用保存
剤は比較的塩分含量の低い食品に対しては防腐効果を示
しても、みそ、めんつゆ、しょうゆなどといった塩分含
量の高い食品に対してはこれら食品の腐敗の原因となる
耐塩性微生物への抗菌性が低く、また、高い防腐効果を
得ようとすると高濃度での添加が必要となり、その結
果、食品本来の味を損なうことになり、多量に使用する
ことができないといった問題点を有している。2. Description of the Related Art Conventional preservatives for foods are used for the purpose of improving the preservability of foods, such as ethyl alcohol, inorganic acids, organic acids,
Although various antibacterial substances such as fatty acid esters are used alone or in combination, several preservatives for foods have a preservative effect on foods with a relatively low salt content, For foods with high salt content such as soup, noodle soup, soy sauce, etc., low antibacterial activity against salt-resistant microorganisms that cause spoilage of these foods, and addition of high concentration is required to obtain high antiseptic effect. As a result, the original taste of the food is impaired, and there is a problem that it cannot be used in a large amount.
【０００３】[0003]
【発明が解決しようとする課題】このような事から耐塩
性微生物に対して抗菌性が高く、塩分含量の高い食品に
対する保存性に優れ、しかも食品の風味に影響を与えな
い食品用保存剤が求められていた。そこで、本発明者は
塩分含量の高い食品の保存に関して、少量使用するだけ
で耐塩性微生物に対しての抗菌性が高く、食品の保存性
に優れ、かつ、食品の風味に対しての影響が少ない食品
用保存剤を開発する目的で鋭意研究を行った。その結
果、含水エチルアルコールにポリリジン、ビタミンＢ1
エステルを添加することにより、またはこれらの組合せ
にさらにグリシン、有機酸類、脂肪酸エステル類からな
る特定抗菌性物質群より選ばれた１種または２種以上を
添加する事により、ポリリジンの有する抗菌力を有効に
発現する優れた食品用保存剤が得られる事を見出し、本
発明を完成した。以上の記述から明かなように、本発明
の目的は、少量の使用で塩分含量の高い食品中に発生す
る耐塩性微生物に対しての抗菌性が高く、食品の保存性
に優れ、風味を害することの少ない食品用保存剤を提供
することである。From the above, a food preservative having high antibacterial properties against salt-resistant microorganisms, excellent preservability for foods having a high salt content, and having no influence on the flavor of foods has been developed. It was wanted. Therefore, the present inventor has a high antibacterial property against salt-tolerant microorganisms even if used in a small amount for the preservation of food having a high salt content, excellent in the preservation of the food, and have an effect on the flavor of the food. We have conducted intensive research to develop a small amount of preservatives for food. As a result, water-containing ethyl alcohol was added to polylysine and vitamin B 1.
The antibacterial activity of polylysine can be obtained by adding an ester or by adding one or more selected from the group of specific antibacterial substances consisting of glycine, organic acids and fatty acid esters to the combination thereof. The inventors have found that an excellent food preservative that effectively develops can be obtained, and completed the present invention. As is clear from the above description, the object of the present invention is to have high antibacterial activity against salt-tolerant microorganisms generated in foods with a high salt content even when used in a small amount, excellent in storage stability of foods, and spoiling flavor. The object is to provide a food preservative with few occurrences.
【０００４】[0004]
【課題を解決するための手段】本発明は下記の構成を有
する。 （１）含水エチルアルコールにポリリジンおよびビタミ
ンＢ1エステルを添加した高塩分含有食品用保存剤。 （２）下記 ａ）から ｄ）までの合計を１００重量％と
して、ａ）エチルアルコール ３０〜７０重量％、ｂ）
ポリリジン ０．０１〜２．０重量％、ｃ）ビタミンＢ
1エステル ０．００５〜１０．０重量％、ｄ）残り
水、からなる高塩分含有食品用保存剤。 （３）含水エチルアルコールにポリリジンおよびビタミ
ンＢ1エステル、ならびにグリシン、有機酸、低級グリ
セリン脂肪酸エステル、ショ糖脂肪酸エステルからなる
特定抗菌性物質群より選ばれた１種または２種以上を添
加した高塩分含有食品用保存剤。 （４）下記 ａ）から ｅ）までの合計を１００重量％と
して、ａ）エチルアルコール ３０〜７０重量％、ｂ）
ポリリジン ０．０１〜２．０重量％、ｃ）ビタミンＢ
1エステル ０．００５〜１０．０重量％、ｄ）グリシ
ン、有機酸、低級グリセリン脂肪酸エステル、ショ糖脂
肪酸エステルからなる特定抗菌性物質群より選ばれた１
種または２種以上 ４０重量％以下、ｅ）残り水、から
なる高塩分含有食品用保存剤。The present invention has the following constitution. (1) A preservative with high salt content, which is obtained by adding polylysine and vitamin B 1 ester to hydrous ethyl alcohol. (2) A) 30 to 70% by weight of ethyl alcohol, b) based on the total of the following a) to d) as 100% by weight.
Polylysine 0.01 to 2.0% by weight, c) Vitamin B
Preservative for foods with high salt content consisting of 1 ester 0.005 to 10.0% by weight and d) residual water. (3) Polylysine and vitamin B 1 ester, and one or more selected from the group of specific antibacterial substances consisting of glycine, organic acid, lower glycerin fatty acid ester and sucrose fatty acid ester, added to hydrous ethyl alcohol Preservative for food containing salt. (4) a) Ethyl alcohol 30 to 70% by weight, b) with 100% by weight as the total of the following a) to e).
Polylysine 0.01 to 2.0% by weight, c) Vitamin B
1 ester 0.005 to 10.0% by weight, d) 1 selected from the group of specific antibacterial substances consisting of glycine, organic acid, lower glycerin fatty acid ester and sucrose fatty acid ester
Preservative for foods with high salt content, comprising one or two or more 40% by weight or less and e) residual water.
【０００５】本発明の食品用保存剤は、食品の製造にお
いて、含水エチルアルコール、ポリリジンとビタミンＢ
1エステルを組み合わせること、また、この組み合わせ
にさらにグリシン、有機酸、低級グリセリン脂肪酸エス
テル、ショ糖脂肪酸エステルからなる特定抗菌性物質群
より選ばれた１種または２種以上を添加することを特徴
とする高塩分含有食品の保存性に優れた食品用保存剤で
ある。The food preservative of the present invention is used in the production of foods such as hydrous ethyl alcohol, polylysine and vitamin B.
One ester is combined, and one or more kinds selected from the group of specific antibacterial substances consisting of glycine, organic acid, lower glycerin fatty acid ester and sucrose fatty acid ester are further added to this combination. It is a food preservative excellent in the preservability of high salt content foods.
【０００６】本発明の食品用保存剤に用いられる含水エ
チルアルコール中のエチルアルコール濃度は、低級グリ
セリン脂肪酸エステル、アジピン酸およびビタミンＢ1
エステルが食品用保存剤中に分散、溶解することのでき
る濃度であればよく、食品用保存剤に対して３０〜７０
重量％が望ましい。The concentration of ethyl alcohol in the hydrous ethyl alcohol used in the food preservative of the present invention is lower glycerin fatty acid ester, adipic acid and vitamin B 1
It suffices that the ester has a concentration at which it can be dispersed and dissolved in the food preservative, and the concentration is 30 to 70 relative to the food preservative.
Weight percent is preferred.
【０００７】本発明の食品用保存剤に用いられるポリリ
ジンは、例えば、特公昭５９−２０３５９に記載のε−
ポリリジン生産菌であるストレプトマイセス族に属する
ストレプトマイセス・アルブラス・サブスピーシーズ・
リジノポリメラスを培地に培養し、得られた培養物から
ε−ポリリジンを分離・採取することによって得られ
る。The polylysine used in the food preservative of the present invention is, for example, ε-described in JP-B-59-20359.
Streptomyces albus subspecies belonging to the Streptomyces family, which is a polylysine-producing bacterium
It is obtained by culturing lysinopolymerase in a medium and separating and collecting ε-polylysine from the obtained culture.
【０００８】リジンは１分子中に２つのアミノ基を有す
るアミノ酸であり、これから得られるポリリジンは一般
に、α位のアミノ基とα位のカルボキシル基とが結合し
たα−ポリリジンと、ε位のアミノ基とα位のカルボキ
シル基とが結合したε−ポリリジンとが存在する。α−
ポリリジンは食品添加物として許可されていないことよ
り、本発明では上記の製造法により得られるε−ポリリ
ジンを用いた方が安全性の面で望ましい。なお、ポリリ
ジンの添加量は、抗菌力の発現性の観点から、食品用保
存剤に対して０．０１〜２．０重量％、より好ましくは
０．０５〜１．０重量％である。Lysine is an amino acid having two amino groups in one molecule, and polylysine obtained from this is generally α-polylysine in which an α-position amino group and an α-position carboxyl group are bonded, and an ε-position amino group. There is ε-polylysine in which a group and a carboxyl group at the α-position are bonded. α-
Since polylysine is not permitted as a food additive, it is preferable in the present invention to use ε-polylysine obtained by the above production method in terms of safety. The amount of polylysine added is 0.01 to 2.0% by weight, and more preferably 0.05 to 1.0% by weight, based on the preservative for foods, from the viewpoint of developing antibacterial activity.
【０００９】本発明の食品用保存剤に用いるビタミンＢ
1エステルは、例えば、ラウリル硫酸塩、セチル硫酸塩
等が挙げられる。該ビタミンＢ1エステルの添加量は、
食品用保存剤に対して０．００５〜１０．０重量％が好
ましい。Vitamin B used in the food preservative of the present invention
Examples of 1- ester include lauryl sulfate and cetyl sulfate. The amount of the vitamin B 1 ester added is
It is preferably 0.005 to 10.0% by weight with respect to the food preservative.
【００１０】本発明の食品用保存剤におけるグリシンの
添加量は、０．０１〜１０重量％の範囲内である。The amount of glycine added to the food preservative of the present invention is in the range of 0.01 to 10% by weight.
【００１１】また、有機酸としては、グルコン酸、アジ
ピン酸、リンゴ酸等食品添加物として許可されているも
のであれば特に制限はなく、食品用保存剤に対する該有
機酸の添加量は、例を挙げると、グルコン酸で０．０１
〜１０重量％、アジピン酸で０．０１〜１０重量％の範
囲内である。The organic acid is not particularly limited as long as it is permitted as a food additive such as gluconic acid, adipic acid and malic acid, and the amount of the organic acid added to the food preservative is, for example, Gluconic acid is 0.01
10 to 10% by weight and 0.01 to 10% by weight of adipic acid.
【００１２】低級グリセリン脂肪酸エステルとしては、
Ｃ8のカプリル酸からＣ12のラウリン酸までのエステル
が好ましい。また、該低級グリセリン脂肪酸エステルの
添加量は、食品用保存剤に対して０．０１〜５．０重量
％の範囲内である。As the lower glycerin fatty acid ester,
Esters from C 8 caprylic acid to C 12 lauric acid are preferred. The amount of the lower glycerin fatty acid ester added is in the range of 0.01 to 5.0% by weight based on the food preservative.
【００１３】ショ糖脂肪酸エステルとしては、食品添加
物として許可されているものであれば特に制限はなく、
いずれのものを使用してもよい。また、該ショ糖脂肪酸
エステルの添加量は、食品用保存剤に対して０．０１〜
１０重量％の範囲内である。The sucrose fatty acid ester is not particularly limited as long as it is permitted as a food additive,
Either one may be used. Moreover, the addition amount of the sucrose fatty acid ester is 0.01 to the preservative for food.
It is within the range of 10% by weight.
【００１４】これらグリシン、有機酸、低級グリセリン
脂肪酸エステル、ショ糖脂肪酸エステルからなる特定抗
菌性物質群より選ばれた１種または２種以上の合計添加
量は、食品用保存剤に対して４０重量％以下であること
が好ましい。該添加量が４０重量％を超えると食品の風
味が損なわれることがある。The total amount of one or more selected from the group of specific antibacterial substances consisting of glycine, organic acid, lower glycerin fatty acid ester and sucrose fatty acid ester is 40% by weight based on the preservative for food. % Or less is preferable. If the amount added exceeds 40% by weight, the flavor of food may be impaired.
【００１５】本発明の食品用保存剤の対象食品として
は、特に塩分含量の高い食品、例えばみそ、しょうゆ等
のほかに、みそ、しょうゆを原料に用いたたれ、つゆ、
佃煮等がある。また、この他にも、塩を比較的多く添加
する漬物類、塩辛類等が挙げられるが、これらの食品に
のみその保存効果が認められる訳ではなく、他の種々の
食品に対しても保存効果は十分認められる。The foods to which the food preservative of the present invention is applicable include foods having a particularly high salt content, such as miso and soy sauce, as well as miso and soy sauce.
There is Tsukudani etc. In addition to these, pickles, salted spices, and the like to which a relatively large amount of salt is added are included, but the preservative effect is not found only in these foods, and they are also preserved in various other foods. The effect is sufficient.
【００１６】本発明の食品用保存剤を食品に使用する方
法には特に制限はなく、含水エチルアルコール、ポリリ
ジン、ビタミンＢ1エステル、およびその他の構成成分
を別々に食品に添加して結果として本発明の食品用保存
剤の成分構成となるようにしてもよいし、本発明の食品
用保存剤として調製したものを直接食品に添加してもよ
く、また、直接食品に練り込んでもよい。さらに、本発
明の食品用保存剤を食品に噴霧する方法、本発明の食品
用保存剤に食品を浸漬する方法なども挙げられる。この
とき、食品用保存剤の濃度は食品に対して１．０〜５．
０重量％、ポリリジンの濃度としては食品中に０．００
０５〜０．０５重量％の範囲になることが好ましい。There is no particular limitation on the method of using the food preservative of the present invention in food, and hydrous ethyl alcohol, polylysine, vitamin B 1 ester, and other components are separately added to the food to obtain the product. The component composition of the food preservative of the invention may be used, or the prepared food preservative of the present invention may be directly added to the food, or may be directly kneaded into the food. Furthermore, a method of spraying the food preservative of the present invention on the food, a method of immersing the food in the food preservative of the present invention, and the like are also included. At this time, the concentration of the food preservative is 1.0 to 5.
0% by weight, the concentration of polylysine is 0.00 in food
It is preferably in the range of 05 to 0.05% by weight.
【００１７】[0017]
【実施例】以下、本発明の実施例および比較例を用いて
その詳細を説明するが、これは本発明をなんら限定する
ものではない。 実施例１，比較例１（調味みそ） だしを添加したみそ５０ｇに種みそ１．５ｇを配合し調
味みそとした。この調味みそに後述の表１に記載の食品
用保存剤を調味みそに対してそれぞれ３．０重量％添加
したものを実施例１とし、表２に記載の食品用保存剤を
調味みそに対してそれぞれ３．０重量％添加したものを
比較例１とした。こうして調製したみそをポリエチレン
チューブに入れて密閉し、３０℃に保存した。１０日お
きに６０日間ポリエチレンチューブの体積を測定し、腐
敗によるガスの発生を観察した。その結果を表３および
表４に示した。保存開始時の体積を１００とし、経時的
に体積の増加率を示した。比較例１に比べ、本発明の食
品用保存剤を用いた実施例１の試験区の保存性が著しく
向上していることが確認された。なお、官能試験の結
果、実施例１の試験区は、比較例１の試験区に比べ、
味、色、におい等において全く差が認められず、品質へ
の悪影響は認められなかった。EXAMPLES The details of the present invention will be described below with reference to examples of the present invention and comparative examples, but the present invention is not limited thereto. Example 1 and Comparative Example 1 (seasoned miso) 50 g of miso to which soup was added was mixed with 1.5 g of seed miso to prepare seasoned miso. This seasoned miso was prepared by adding 3.0% by weight of each of the food preservatives described in Table 1 below to the seasoned miso as Example 1, and the food preservatives described in Table 2 was added to the seasoned miso. Comparative Example 1 was prepared by adding 3.0% by weight of each. The miso thus prepared was placed in a polyethylene tube, sealed, and stored at 30 ° C. The volume of the polyethylene tube was measured every 10 days for 60 days, and the generation of gas due to putrefaction was observed. The results are shown in Tables 3 and 4. The volume at the start of storage was set to 100, and the rate of increase in volume with time was shown. It was confirmed that the preservation property of the test section of Example 1 using the food preservative of the present invention was significantly improved as compared with Comparative Example 1. As a result of the sensory test, the test plot of Example 1 was
No difference was observed in taste, color, odor, etc., and no adverse effect on quality was observed.
【００１８】実施例２，比較例２（めんつゆ） 塩濃度４重量％のめんつゆ１００ｇに表１に記載の食品
用保存剤をめんつゆに対してそれぞれ１．０重量％添加
したものを実施例２とし、表２に記載の食品用保存剤を
めんつゆに対してそれぞれ１．０重量％添加したものを
比較例２とした。こうして調製しためんつゆを２８℃で
保存し、その酵母の生菌数を経時的に測定した。酵母数
はポテト−デキストロース寒天培地を用いた混釈平板法
により、２８℃、２日間培養後の生菌数を測定した。そ
の結果を表５および表６に示した。比較例２に比べ、本
発明の食品用保存剤を用いた実施例２の試験区の保存性
が著しく向上していることが確認された。なお、品質上
の点においても、実施例２の試験区は、比較例２の試験
区と何ら差は認められなかった。Example 2, Comparative Example 2 (Mentsuyu) Example 2 was prepared by adding 1.0% by weight of the food preservatives shown in Table 1 to 100 g of mentsuyu with a salt concentration of 4% by weight. Comparative Example 2 was prepared by adding 1.0% by weight of the food preservatives listed in Table 2 to the noodle soup. The soup stock thus prepared was stored at 28 ° C., and the viable cell count of the yeast was measured over time. The number of yeasts was determined by the pour plate method using potato-dextrose agar medium, and the number of viable cells after culturing at 28 ° C. for 2 days was measured. The results are shown in Tables 5 and 6. It was confirmed that the preservability of the test section of Example 2 using the food preservative of the present invention was significantly improved as compared with Comparative Example 2. In terms of quality, no difference was observed between the test plots of Example 2 and the test plots of Comparative Example 2.
【００１９】実施例３，比較例３（うなぎたれ） 市販のうなぎのたれ１００ｇに表１に記載の食品用保存
剤をうなぎたれに対してそれぞれ３．０重量％添加した
ものを実施例３、表２に記載の食品用保存剤をうなぎた
れに対してそれぞれ３．０重量％添加したものを比較例
３とした。こうして調製したうなぎたれを３０℃で保存
し、その酵母の生菌数を経時的に測定した。その結果は
表７および表８からわかるように、比較例３に比べ、本
発明の食品用保存剤を用いた実施例３の試験区の保存性
が著しく向上していることが明かであった。なお、品質
上の点においても、実施例３の試験区は、比較例３の試
験区と何ら差は認められなかった。Example 3, Comparative Example 3 (eel sauce) To 100 g of commercially available eel sauce, the food preservatives shown in Table 1 were added in an amount of 3.0% by weight based on the eel sauce. Comparative Example 3 was prepared by adding the food preservatives listed in Table 2 to the eels in an amount of 3.0% by weight. The eel sauce thus prepared was stored at 30 ° C., and the viable cell count of the yeast was measured over time. As can be seen from Tables 7 and 8, the results clearly show that the preservation of the test plots of Example 3 using the food preservative of the present invention is significantly improved as compared with Comparative Example 3. .. In terms of quality, no difference was observed between the test plots of Example 3 and the test plots of Comparative Example 3.
【００２０】[0020]
【発明の効果】本発明の食品用保存剤は、含水エチルア
ルコール、ポリリジン、ビタミンＢ1エステル、および
その他の構成成分の物質を各々単独で用いたときに抗菌
効果が比較的低い耐塩性の酵母、かび、バクテリアに対
して高い抗菌効果を奏し、高塩分含有食品に対して優れ
た食品用保存剤である。INDUSTRIAL APPLICABILITY The food preservative of the present invention is a salt-tolerant yeast having a relatively low antibacterial effect when hydrous ethyl alcohol, polylysine, vitamin B 1 ester, and other constituent substances are used alone. It has a high antibacterial effect against fungi and bacteria, and is an excellent food preservative for high salt content foods.
【表１】 [Table 1]
【表２】 [Table 2]
【表３】 [Table 3]
【表４】 [Table 4]
【表５】 [Table 5]
【表６】 [Table 6]
【表７】 [Table 7]
【表８】 [Table 8]
Claims (5)
びビタミンＢ1エステルを添加した高塩分含有食品用保
存剤。1. A preservative with a high salt content, which is obtained by adding polylysine and vitamin B 1 ester to hydrous ethyl alcohol.
重量％として、ａ）エチルアルコール ３０〜７０重量
％、ｂ）ポリリジン ０．０１〜２．０重量％、ｃ）ビ
タミンＢ1エステル ０．００５〜１０．０重量％、
ｄ）残り水、からなる高塩分含有食品用保存剤。2. The total of a) to d) below is 100.
As weight%, a) ethyl alcohol 30 to 70 weight%, b) polylysine 0.01 to 2.0 weight%, c) vitamin B 1 ester 0.005 to 10.0 weight%,
d) A high salt content food preservative consisting of the remaining water.
びビタミンＢ1エステル、ならびにグリシン、有機酸、
低級グリセリン脂肪酸エステル、ショ糖脂肪酸エステル
からなる特定抗菌性物質群より選ばれた１種または２種
以上を添加した高塩分含有食品用保存剤。3. Water-containing ethyl alcohol in polylysine and vitamin B 1 ester, glycine, organic acid,
A preservative having a high salt content, containing one or more selected from the group of specific antibacterial substances consisting of lower glycerin fatty acid ester and sucrose fatty acid ester.
重量％として、ａ）エチルアルコール ３０〜７０重量
％、ｂ）ポリリジン ０．０１〜２．０重量％、ｃ）ビ
タミンＢ1エステル ０．００５〜１０．０重量％、
ｄ）グリシン、有機酸、低級グリセリン脂肪酸エステ
ル、ショ糖脂肪酸エステルからなる特定抗菌性物質群よ
り選ばれた１種または２種以上 ４０重量％以下、ｅ）
残り水、からなる高塩分含有食品用保存剤。4. The total of a) to e) below is 100.
As weight%, a) ethyl alcohol 30 to 70 weight%, b) polylysine 0.01 to 2.0 weight%, c) vitamin B 1 ester 0.005 to 10.0 weight%,
d) one or more selected from the group of specific antibacterial substances consisting of glycine, organic acid, lower glycerin fatty acid ester and sucrose fatty acid ester, 40% by weight or less, e)
Preservative with high salt content consisting of the remaining water.
項１から請求項４までのいずれか１項に記載の高塩分含
有食品用保存剤。5. The preservative for food with high salt content according to any one of claims 1 to 4, wherein the polylysine is ε-polylysine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05756092A JP3158610B2 (en) | 1992-02-10 | 1992-02-10 | High salt content food preservatives |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05756092A JP3158610B2 (en) | 1992-02-10 | 1992-02-10 | High salt content food preservatives |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05219925A true JPH05219925A (en) | 1993-08-31 |
| JP3158610B2 JP3158610B2 (en) | 2001-04-23 |
Family
ID=13059215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP05756092A Expired - Fee Related JP3158610B2 (en) | 1992-02-10 | 1992-02-10 | High salt content food preservatives |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3158610B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000062554A (en) * | 1999-03-23 | 2000-10-25 | 고또오 슈운기찌 | Food preservative |
| JP2007297355A (en) * | 2006-05-02 | 2007-11-15 | Okuno Chem Ind Co Ltd | Aqueous solution pharmaceutical preparation comprising thiamine lauryl sulfate |
| JP2009171963A (en) * | 2007-12-26 | 2009-08-06 | Ueno Fine Chem Ind Ltd | Shelf life improver for food product, and method for improving shelf life of food product |
| US20120015869A1 (en) * | 2007-11-06 | 2012-01-19 | Dentrochemical Co., Ltd. | Antimicrobial aqueous solution and its preparation method |
| WO2013074526A3 (en) * | 2011-11-15 | 2013-10-17 | Byocoat Enterprises, Inc. | Antimicrobial compositions and methods of use thereof |
| JP2013233144A (en) * | 2012-04-13 | 2013-11-21 | Nisshin Seifun Group Inc | Sealing body of cooked food for chilled preservation |
-
1992
- 1992-02-10 JP JP05756092A patent/JP3158610B2/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000062554A (en) * | 1999-03-23 | 2000-10-25 | 고또오 슈운기찌 | Food preservative |
| JP2007297355A (en) * | 2006-05-02 | 2007-11-15 | Okuno Chem Ind Co Ltd | Aqueous solution pharmaceutical preparation comprising thiamine lauryl sulfate |
| US20120015869A1 (en) * | 2007-11-06 | 2012-01-19 | Dentrochemical Co., Ltd. | Antimicrobial aqueous solution and its preparation method |
| US8377870B2 (en) * | 2007-11-06 | 2013-02-19 | Dentrochemical Co., Ltd. | Antimicrobial aqueous solution and its preparation method |
| JP2009171963A (en) * | 2007-12-26 | 2009-08-06 | Ueno Fine Chem Ind Ltd | Shelf life improver for food product, and method for improving shelf life of food product |
| WO2013074526A3 (en) * | 2011-11-15 | 2013-10-17 | Byocoat Enterprises, Inc. | Antimicrobial compositions and methods of use thereof |
| US8962662B2 (en) | 2011-11-15 | 2015-02-24 | Byocoat Enterprises, Inc. | Antimicrobial compositions and methods of use thereof |
| JP2013233144A (en) * | 2012-04-13 | 2013-11-21 | Nisshin Seifun Group Inc | Sealing body of cooked food for chilled preservation |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3158610B2 (en) | 2001-04-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Mastromatteo et al. | Combined use of modified atmosphere packaging and natural compounds for food preservation | |
| US10130830B2 (en) | Preservative systems comprising cationic surfactants | |
| JP3270559B2 (en) | Composition containing allyl isothiocyanate and use thereof | |
| DE19726429A1 (en) | Process and additive to improve the shelf life and / or stabilize microbially perishable products | |
| JP3158610B2 (en) | High salt content food preservatives | |
| KR20220166823A (en) | Fermented Onion Composition | |
| JP2743101B2 (en) | Ethanol preparation for food preservation | |
| DE1226745B (en) | Preservatives and disinfectants | |
| EP3199143B1 (en) | Aqueous compositions of perillic acid compounds | |
| JPH0889224A (en) | Method for improving preservability of food and preservative for food | |
| JPH04267867A (en) | Food preservative | |
| JPS61152269A (en) | Food preservative | |
| JPS6362488B2 (en) | ||
| Golden et al. | 10 Dimethyl Dicarbonate and Diethyl Dicarbonate | |
| JPS6322171A (en) | Ethanol preparation for food preservation | |
| JPH0427373A (en) | Preparation of improving shelf stability of food | |
| JPS56113285A (en) | Preservative | |
| JPS6027371A (en) | Food preservative | |
| JPS6126348B2 (en) | ||
| DE10254993A1 (en) | New arginine ester derivatives used as preservatives, especially for foods, animal fodder, cosmetics and requisites | |
| JP2603124B2 (en) | Antibacterial agent | |
| JPH09194306A (en) | Antiseptic mildewproofing agent | |
| JPH04210583A (en) | Preservative for food | |
| JP2901879B2 (en) | Antibacterial agent | |
| JPH0383568A (en) | Food preservative |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Year of fee payment: 7 Free format text: PAYMENT UNTIL: 20080216 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Year of fee payment: 8 Free format text: PAYMENT UNTIL: 20090216 |
|
| LAPS | Cancellation because of no payment of annual fees |