JPH06253797A - Preservative for food - Google Patents

Abstract

PURPOSE:To obtain a preservative for foods excellent in preserving effect and well-balanced in taste. CONSTITUTION:(1) The preservative for foods is characterized by combinedly using a polyglycerin fatty acid ester and epsilonpolylysin or its salt. (2) The preservative for foods is characterized by blending a polyglycerin fatty acid ester, epsilon- polylysin or its salt with one or two or more substances selected from glycerin, organic acids and/or theirs salts and inorganic acids and/or their salts.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a preservative for foods.

[0002]

2. Description of the Related Art Conventionally, as a food preservative, medium chain fatty acid monoglyceride, ε-polylysine, glycine, organic acid salts such as sodium acetate, ethanol, etc. have been known. Although they are used in combination, they have advantages and disadvantages in terms of effect and taste, and are not sufficiently satisfactory. The bacteriostatic action of medium-chain fatty acid monoglycerides has long been well known, but medium-chain fatty acid monoglycerides cannot be added in an amount sufficient for their unique taste and odor, and in starch-based foods. Its effect is halved. Glycine and organic acid salts have no effect when added in small amounts, and when added in an amount that can be expected to have an effect, the taste and flavor of foods are impaired due to their unique taste and odor. Although ε-polylysine has an antibacterial activity in an in vitro test, when it is used in various foods, it is easily affected by food ingredients and the antibacterial activity is reduced.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a food preservative having an excellent preservative effect when added to food.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that effective use of food products for preservation by using polyglycerin fatty acid ester in combination with ε-polylysine or a salt thereof. We have found that we can provide agents. Furthermore, the present inventors have used one or more kinds of polyglycerin fatty acid ester and ε-polylysine or a salt thereof selected from glycine, an organic acid and / or a salt thereof, an inorganic acid and / or a salt thereof. It was found that a more effective food preservative can be provided by the above, and the present invention was completed. That is, the present invention provides a food preservative characterized by using (1) (A) polyglycerin fatty acid ester, (B) ε-polylysine or a salt thereof in combination. (2) (A) polyglycerin fatty acid ester, (B) ε-polylysine or a salt thereof (C) glycine, (D) organic acid and / or
Alternatively, a preservative for foods characterized by being blended with one or more selected from salts thereof, (E) inorganic acid and / or salts thereof. It is characterized by consisting of. Hereinafter, the present invention will be described in detail. The polyglycerin fatty acid ester used in the present invention is an esterified product of a fatty acid having 8 to 14 carbon atoms and a polyglycerin having a degree of polymerization of 2 or more, and mono-, di-, tri-, and tetra-esters are preferable. These polyglycerin fatty acid esters are liquid to viscous liquids at room temperature and may be powdered using an excipient such as dextrin. The polyglycerin fatty acid ester used in the present invention has less influence on the taste of foods than the conventionally used medium chain monoglyceride. The polyglycerin used in the present invention is a polymer of glycerin, and generally di, tetra, hexa, and decaglycerin are used. The ε-polylysine used in the present invention is, for example, JP-B-59-203.
It can be obtained by the production method described in JP-A-59.
That is, it can be obtained by culturing a polylysine-producing bacterium belonging to the genus Streptomyces in a medium, and separating and collecting ε-polylysine from the obtained culture. Although ε-polylysine used in the present invention can be obtained in a free form,
Free ε-polylysine has high hygroscopicity and is difficult to obtain in powder form. However, if a salt of an inorganic acid or an organic acid is used, it can be obtained as a powder or a solid, and handling becomes easy. The effect of ε-polylysine as a food preservative is essentially the same whether it is free ε-polylysine or a salt form thereof. As the organic acid used in the present invention, adipic acid, citric acid, glucono delta lactone, gluconic acid, koji acid, succinic acid, acetic acid,
Examples thereof include tartaric acid, lactic acid, fumaric acid, malic acid and phytic acid. Examples of the inorganic acid used in the present invention include orthophosphoric acid and polymerized phosphoric acid. The food preservative of the present invention comprising each of these active ingredients may be directly added to each of the ingredients, or may be mixed and formulated to be added. The food preservative of the present invention can be applied to various foods.
For example, salads, fried eggs, fried chicken, chicken teriyaki, fried foods, spices, stewed foods, fish paste products such as kamaboko and bamboo rings, meat products such as ham and sausages, Japanese and Western confectionery, raw noodles and boiled noodles. It is effective for seasonings such as noodles, sauces and soy sauce. The preservative for foods of the present invention has a sufficient effect not only for heated foods but also for unheated foods. Hereinafter, the present invention will be described in detail with reference to Examples.

[0005]

Example 1 Table 1 shows the formulations of eight preservatives for food of the present invention 1 to 4 and control examples 1 to 4.

[0006]

[Table 1]

Test Example 1 1% of each preservative of Example 1 was added to a custard cream consisting of 6 parts of egg yolk, 3 parts of wheat flour, 30 parts of milk, 1.5 parts of cornstarch and 5 parts of sugar, and stirred well. While heating on a low heat, 10% of the total amount was boiled down, then cooled and filled in a cup to obtain a custard cream. These were preserve | saved at 25 degreeC, and the sensory test by smell was performed. The results are shown in Table 2.

[0008]

[Table 2]

[0009]

EFFECTS OF THE INVENTION A preservative for foods according to the present invention, comprising (1) (A) polyglycerin fatty acid ester and (B) ε-polylysine or a salt thereof in combination. (2) (A) polyglycerin fatty acid ester, (B) ε-polylysine or its salt from (C) glycine, (D) organic acid and / or salts thereof, (E) inorganic acid and / or salts thereof A preservative for foods, characterized in that it is mixed with one or more selected types. This makes it possible to provide a food preservative having a good preservation effect and a well-balanced taste.

Claims (6)

[Claims] 1. A polyglycerin fatty acid ester (A),
(B) A preservative for foods, characterized in that ε-polylysine or a salt thereof is used in combination. 2. A polyglycerin fatty acid ester (A),
(B) ε-polylysine or a salt thereof is selected from (C) glycine, (D) organic acid and / or salts thereof, (E) inorganic acid and / or salts thereof, or two or more thereof. A food preservative characterized by being used in combination. 3. The food preservative according to claim 1 or 2, wherein the fatty acid of the polyglycerin fatty acid ester is caprylic acid, capric acid, lauric acid, myristic acid. 4. The food preservative according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has a degree of polymerization of 2 or more. 5. The food preservative according to claim 1 or 2, wherein a polylysine-producing bacterium in which ε-polylysine belongs to the genus Streptomyces is cultivated, and ε-polylysine is separated and collected from the obtained culture. 6. The food preservative according to claim 1, wherein the salt of ε-polylysine is a salt of an inorganic acid or an organic acid.