JPH0611228B2 - Food preservative composition - Google Patents
Food preservative compositionInfo
- Publication number
- JPH0611228B2 JPH0611228B2 JP60198657A JP19865785A JPH0611228B2 JP H0611228 B2 JPH0611228 B2 JP H0611228B2 JP 60198657 A JP60198657 A JP 60198657A JP 19865785 A JP19865785 A JP 19865785A JP H0611228 B2 JPH0611228 B2 JP H0611228B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- acid
- preservative composition
- weight
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、アジピン酸および／またはアジピン酸化合物
とα−アミノ酸を主成分とし、食品に添加することによ
って、食品を保存するようにした保存剤組成物に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention is based on adipic acid and / or an adipic acid compound and α-amino acid as a main component, and preserves food by adding it to food. Agent composition.
（従来の技術） 元来、食品は安全であることが最も重要であるが、最近
は、優れた風味、テクスチャー、外観をも備えているこ
とが不可欠の要因になってきている。しかも、昨今、殺
菌技術、無菌化包装技術、輸送技術の発達に伴ない、ま
すます、保存日数は長期になりつつある。しかし、カラ
シレンコン事件においても象徴されるように、現在、な
お、技術的な面のみによる長期保存化は、不足の事態が
皆無とは言えず、やはり、何らかの内添による保存技術
と併用されているのが現実である。(Prior Art) Originally, it is most important that foods are safe, but recently, it has become an indispensable factor to have excellent flavor, texture and appearance. Moreover, with the recent development of sterilization technology, sterilization packaging technology, and transportation technology, the number of days of storage is becoming longer and longer. However, as symbolized in the Kalasirenko case, there is still no shortage of long-term preservation only from a technical point of view. Is the reality.
従来、食品内に添加する保存剤としては、ソルビン酸、
安息香酸、デヒドロ酢酸、パラオキシ安息香酸エステ
ル、プロピレングリコール、過酸化水素等の合成保存
料、または天然物である有機酸（クエン酸、リンゴ酸、
フマール酸、酢酸、コハク酸、酒石酸、グルコン酸、フ
イチン酸等）、乳化剤（低級脂肪酸モノグリセライド、
蔗糖脂肪酸エステル等）の他、食塩、エチルアルコー
ル、グリシン、卵白リゾチーム、糖、糖アルコール、香
辛料抽出物糖が、単独もしくは組合わせて使用されてい
る。Conventionally, as a preservative added to food, sorbic acid,
Benzoic acid, dehydroacetic acid, paraoxybenzoic acid ester, propylene glycol, synthetic preservatives such as hydrogen peroxide, or organic acids that are natural products (citric acid, malic acid,
Fumaric acid, acetic acid, succinic acid, tartaric acid, gluconic acid, phytic acid, etc.), emulsifier (lower fatty acid monoglyceride,
Other than (sucrose fatty acid ester, etc.), sodium chloride, ethyl alcohol, glycine, egg white lysozyme, sugar, sugar alcohol, and spice extract sugar are used alone or in combination.
（発明が解決しようとする問題点） しかし、これらの物質は種々の欠点をも合せ持ってい
る。すなわち、合成保存料は比較的広い抗菌スペクトル
を有しているが、使用できる食品の種類および添加量に
制約があり、自由に用いられるものでないこと、ならび
にプロピレングリコール、ソルビン酸等のように、食品
に苦味を与え、風味が悪くなる欠点がある。(Problems to be Solved by the Invention) However, these substances also have various drawbacks. That is, although synthetic preservatives have a relatively broad antibacterial spectrum, there are restrictions on the types of foods that can be used and the amount added, and they cannot be used freely, and like propylene glycol and sorbic acid, It has the drawback of giving a bitter taste to foods and having a bad flavor.
有機酸も、元来、酸味の付与剤であり、保存性を得よう
とすると、かなり風味を犠牲にする必要が生じている。Organic acids are also originally sourness imparting agents, and it is necessary to sacrifice the flavor considerably in order to obtain preservability.
乳化剤、エチルアルコール等も、単品で保存効果を上げ
ようとすると、なり添加量は多くなり、やはり、風味お
よび食品の物性そのものへの影響が激しい欠点を有して
いた。Emulsifiers, ethyl alcohol, etc. were added in large amounts when they were intended to enhance the storage effect as a single product, and they had a drawback that the flavor and the physical properties themselves of food were seriously affected.
また、グリシンも抗菌作用を有していることは知られて
いるが、単品では食品中に４重量％もの多量添加が必要
であり、食品の風味、物性の点からも満足のゆく物質で
はなかった。Glycine is also known to have an antibacterial action, but it is not a satisfactory substance in terms of flavor and physical properties of foods, as a single product needs to be added as much as 4% by weight to foods. It was
（問題点を解決するための手段） 本発明者は、これらの問題点に鑑み、種々検討した結
果、本発明に到達した。(Means for Solving Problems) The present inventors have reached the present invention as a result of various studies in view of these problems.
すなわち、アジピン酸および／またはアジピン酸化合物
とα−アミノ酸を主成分とし、両者の混合重量比１／１
０〜２／１である混合物を、食品１００重量部に対して
0.07〜0.3重量部添加することにより、食品の保存効果
を著しく改善するものである。That is, adipic acid and / or adipic acid compound and α-amino acid are the main components, and their mixing weight ratio is 1/1.
A mixture of 0 to 2/1 is added to 100 parts by weight of food.
By adding 0.07 to 0.3 part by weight, the preservation effect of food is significantly improved.
本発明においては、α−アミノ酸は、グリシン、アラニ
ン、セリン、バリン、アスパラギン酸、グルタミン酸を
示し、他のα−アミノ酸は含まない。また、上述のα−
アミノ酸の中でも、グリシンが本発明の効果ならびに食
品に添加する場合の価格的な面を勘案すると、最も有効
である。In the present invention, the α-amino acid refers to glycine, alanine, serine, valine, aspartic acid, glutamic acid, and does not include other α-amino acids. In addition, the above α-
Among the amino acids, glycine is the most effective in consideration of the effect of the present invention and the price aspect when added to foods.
本発明で使用するアジピン酸化合物は、アジピン酸のN
a、Ｋ、Ca塩、またはアジピン酸メチル、アジピン酸ブ
チル等アジピン酸のエステル化合物であって、これらア
ジピン酸化合物は、アジピン酸と同様な効果を発現する
が、現行における食品添加物行政上からは認められてい
ないため、食品中には添加できない。The adipic acid compound used in the present invention is N
a, K, Ca salts, or ester compounds of adipic acid such as methyl adipate and butyl adipate. These adipic acid compounds exhibit the same effects as adipic acid, but from the viewpoint of current food additive administration Since it is not allowed, it cannot be added to food.
本発明で使用するアジピン酸は、食品衛生法の規格に合
うものでよく、バルク、製剤いずれも使用することがで
きる。The adipic acid used in the present invention may be one that conforms to the standards of the Food Sanitation Law and can be used in bulk or in a formulation.
本発明の構成として、アジピン酸および／またはアジピ
ン酸化合物とα−アミノ酸の混合比が１／１０〜２／１
である必要がある。この範囲外では、両者の相乗効果が
認められない。As the constitution of the present invention, the mixing ratio of adipic acid and / or adipic acid compound and α-amino acid is 1/10 to 2/1.
Must be Outside this range, synergistic effects of the two are not recognized.
上記の構成よりなる保存剤組成物を食品に添加するに当
ては、食品１００重量部に対して0.07〜0.3重量部であ
ることが必要である。In order to add the preservative composition having the above-mentioned constitution to food, it is necessary to add 0.07 to 0.3 part by weight to 100 parts by weight of the food.
アジピン酸またはアジピン酸化合物が0.006重量部以下
の場合は、pHが6.0以上となり制菌性を示さず、逆に、
アジピン酸の添加量が0.2重量部以上の場合は、食品に
酸味を付与する。α−アミノ酸の添加量が0.02重量部以
下の場合も、ほとんど制菌性を示さず、逆に0.27重量部
以上になると、食品に甘味、うま味を感じさせる。When the amount of adipic acid or adipic acid compound is 0.006 parts by weight or less, the pH becomes 6.0 or more and does not show bacteriostatic property.
When the amount of adipic acid added is 0.2 parts by weight or more, it imparts sourness to foods. Even when the amount of the α-amino acid added is 0.02 parts by weight or less, it hardly shows bacteriostatic activity, and when it is 0.27 parts by weight or more, the food has sweetness and umami taste.
本発明の保存剤組成物は、前もって混合しておくか、食
品の配合処方として別途添加するか、いずれの方法にお
いても効果は変らない。また、添加方法は、水に溶解さ
せた後添加してもよいし、粉末で添加して食品製造工程
上で溶かしてもよい。The effect of the preservative composition of the present invention does not change whether it is mixed in advance or separately added as a food formulation. As an addition method, it may be added after being dissolved in water, or may be added as a powder and dissolved in the food manufacturing process.
本発明において、必要に応じて他の添加剤、たとえば、
エタノール、食塩、アジピン酸以外の有機酸、合成保存
料、糖、リン酸塩等を添加することは自由であり、それ
なりの保存性向上は期待できるが、アジピン酸または／
およびアジピン酸化合物とα−アミノ酸に見られるよう
な相乗効果は期待できない。In the present invention, if necessary, other additives, for example,
Ethanol, sodium chloride, organic acids other than adipic acid, synthetic preservatives, sugars, phosphates, etc. are free to be added, and some improvement in preservability can be expected.
Also, the synergistic effect as seen with adipic acid compounds and α-amino acids cannot be expected.
本発明の保存剤組成物の食品中への添加量において、当
然食品素材そのものの中に遊離のα−アミノ酸は含まれ
ているが、通常の食品加工処理においては微量であるた
め、素材由来の遊離のα−アミノ酸含量を無視して考え
ることができる。In the addition amount of the preservative composition of the present invention in the food, naturally the food material itself contains free α-amino acid, but since it is a trace amount in the usual food processing, it is derived from the material. It can be considered ignoring the free α-amino acid content.
しかし、天然物起源の調味料を多量に使用する場合に
は、食品中のα−アミノ酸、特にグリシン、アラニン、
セリン、バリン、アスパラギン酸、グルタミン酸含量を
知り、本発明で示す含有量および混合重量比に換算する
必要がある。However, when a large amount of seasonings derived from natural products is used, α-amino acids in foods, particularly glycine, alanine,
It is necessary to know the contents of serine, valine, aspartic acid and glutamic acid, and to convert them into the contents and the mixing weight ratio shown in the present invention.
次に、本発明は、従来実施されている加熱殺菌等の物理
的な保存手段と併用することについては、なんら制約さ
れるものではなく、より高い安全性を得るために望まし
い。Next, the present invention is not limited at all in combination with a conventional physical storage means such as heat sterilization, and is desirable in order to obtain higher safety.
本発明による方法は、うどん、そば、マカロニ、餡、
餅、ぎょうざ、ワンタン、スパゲティー、ピザ等、殿粉
を主体とする食品の他、かまぼこ、ハンペン等の水産練
製品、ウインナー、ハム、ソーセージ等の畜肉製品、さ
きいか、ウニ、漬け物、塩辛等の塩蔵品あるいは珍味、
チーズ、ヨーグルト等の乳製品にも応用することができ
る。The method according to the invention comprises udon, buckwheat, macaroni, bean paste,
In addition to starch-based foods such as mochi, gyoza, wonton, spaghetti, and pizza, fish paste products such as kamaboko and hampen, meat products such as wieners, ham, and sausages, salted squid, sea urchin, pickles, salted salt, etc. Product or delicacy,
It can also be applied to dairy products such as cheese and yogurt.
（実施例） 以下、実施例により、本発明をさらに詳細に説明する。(Examples) Hereinafter, the present invention will be described in more detail with reference to Examples.
実施例１〜８ 比較例１〜７ 表１の配合および工程により、うどんを製造した。たゞ
し、保存剤は練り込みとして使用している。Examples 1 to 8 Comparative Examples 1 to 7 Udon noodles were produced according to the formulation and process shown in Table 1. However, the preservative is used as a kneading agent.
保存性は３０℃下に貯蔵して、外観および臭いのいずれ
かが変化しないまでの日数を保存日数として表示した。
また、品質は製造直後に食味試験を行い、良好○、やゝ
良好△、不良×で評価した。The storability was stored at 30 ° C., and the number of days until the appearance or the odor did not change was indicated as the number of storage days.
In addition, the quality was evaluated by a taste test immediately after production, and was evaluated as good (good), good (good), and bad (bad).
表１ うどんの基本配合 小麦粉 ５０kg 食塩 1.5kg 水 ２０kg （工程） 切刃 １０番 茹時間 ２０分 保存剤処方および結果を表２に示す。Table 1 Basic composition of udon Wheat flour 50 kg Salt 1.5 kg Water 20 kg (Process) Cutting edge No. 10 Boiling time 20 minutes Table 2 shows the preservative formulation and the results.
実施例９、比較例８ スケソウタラ冷凍すり身を使用して、常法どおりかまぼ
こを製造した。このかまぼこに、腐敗したかまぼこから
採取した菌の懸濁液に浸漬し、細菌汚染（計算量１０3
個／ｇ程度）させた。 Example 9 and Comparative Example 8 Kamaboko was produced in the usual manner using the frozen surimi pollack surimi. The kamaboko was immersed in a suspension of bacteria collected from the rotten kamaboko, and bacterial contamination (calculated amount 10 3
Pcs / g).
内部添加した保存料配合比および評価結価を表３に示
す。保存日数は、３０℃下での外観的に変化の現れるま
での日数である。Table 3 shows the compounding ratio of the internally added preservative and the evaluation value. The number of storage days is the number of days until a change in appearance appears at 30 ° C.
実施例１０ 水洗した松イカを使用して、常法により塩辛を製造し
た。内部添加した保存剤しては、実施例９の配合比のも
のを用い、対象として比較例１の保存剤を用いた。その
結果、保存日数は実施例９の方が明らかに延長させるこ
とが可能であり、また、風味的にも良好であった。 Example 10 Salted squid was produced by a conventional method using pine squid washed with water. As the internally added preservative, the compounding ratio of Example 9 was used, and the preservative of Comparative Example 1 was used as a target. As a result, the number of storage days was clearly longer in Example 9, and the flavor was also good.
実施例１１ 市販の生菌入りヨーグルト１００重量部に、実施例９の
保存剤0.2重量部および比較例４の保存剤0.2重量部を外
割りで添加し、３０℃の恒温室に１日放置した結果は、
実施例９の処方においては、ほとんど変化は認められな
かったが、比較例４の処方系は、酸度が上昇し、かつ、
固液の分離が著しく発生していた。Example 11 0.2 parts by weight of the preservative of Example 9 and 0.2 parts by weight of the preservative of Comparative Example 4 were added to 100 parts by weight of commercially available yogurt containing viable bacteria, and the mixture was allowed to stand in a thermostatic chamber at 30 ° C for 1 day. Result is,
Almost no change was observed in the formulation of Example 9, but the formulation system of Comparative Example 4 had an increased acidity, and
Solid-liquid separation occurred remarkably.
Claims (3)
物とα−アミノ酸を主成分とし、両者を混合重量比１／
１０〜２／１の範囲で混合してなる食品の保存剤組成
物。1. Adipic acid and / or an adipic acid compound and an α-amino acid as a main component, and both are mixed in a weight ratio of 1 /.
A food preservative composition obtained by mixing in the range of 10 to 2/1.
ン、バリン、アスパラギン酸、グルタミン酸である特許
請求の範囲第１項記載の食品の保存剤組成物。2. The food preservative composition according to claim 1, wherein the α-amino acid is glycine, alanine, serine, valine, aspartic acid, or glutamic acid.
品１００重量部に対して0.07〜0.3重量部である特許請
求の範囲第１項記載の食品の保存剤組成物。3. The food preservative composition according to claim 1, wherein the amount of the food preservative composition added to the food is 0.07 to 0.3 part by weight per 100 parts by weight of the food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60198657A JPH0611228B2 (en) | 1985-09-10 | 1985-09-10 | Food preservative composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60198657A JPH0611228B2 (en) | 1985-09-10 | 1985-09-10 | Food preservative composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6258974A JPS6258974A (en) | 1987-03-14 |
| JPH0611228B2 true JPH0611228B2 (en) | 1994-02-16 |
Family
ID=16394869
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60198657A Expired - Fee Related JPH0611228B2 (en) | 1985-09-10 | 1985-09-10 | Food preservative composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0611228B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4923708A (en) * | 1988-12-30 | 1990-05-08 | Nabisco Brands, Inc. | Method and composition for inhibiting fat bloom in fat based compositions and hard butter |
| US5023102A (en) * | 1988-12-30 | 1991-06-11 | Nabisco Brands, Inc. | Method and composition for inhibiting fat bloom in fat based compositions and hard butter |
| US6602532B2 (en) | 2000-03-03 | 2003-08-05 | F.G.A. Laboratories Flavourence Corporation | Process of preserving food and food preservative |
| EP1290955A1 (en) * | 2001-09-05 | 2003-03-12 | F.G.A. Laboratories Flavourence Corporation | Process of preserving food and food preservative |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5534018A (en) * | 1978-08-28 | 1980-03-10 | Shimadaya Honten:Kk | Preparation of preservable packed uncooked noodle-like food mainly made from nonglutinous rice |
-
1985
- 1985-09-10 JP JP60198657A patent/JPH0611228B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5534018A (en) * | 1978-08-28 | 1980-03-10 | Shimadaya Honten:Kk | Preparation of preservable packed uncooked noodle-like food mainly made from nonglutinous rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6258974A (en) | 1987-03-14 |
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| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |