JPS5955177A - Preservation of food from decay - Google Patents
Preservation of food from decayInfo
- Publication number
- JPS5955177A JPS5955177A JP57166985A JP16698582A JPS5955177A JP S5955177 A JPS5955177 A JP S5955177A JP 57166985 A JP57166985 A JP 57166985A JP 16698582 A JP16698582 A JP 16698582A JP S5955177 A JPS5955177 A JP S5955177A
- Authority
- JP
- Japan
- Prior art keywords
- food
- acid
- aqueous solution
- solution containing
- weight
- 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.)
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】 本発明は食品の防賜：方法に関する。[Detailed description of the invention] TECHNICAL FIELD The present invention relates to food protection: a method.
一般に、食品はすぐれた外観、風味、テクスチ、ヤを有
すると共に流通時にＨ敗余起こすと、となく、保存性も
良好である。こ、古が要求嬶れる。食品の腐敗は、だと
えはソーセージ、かまぼこ、麺類などの加工食品にみら
れるように１．その製造工程において加熱処理をへたも
のであっても、その後の包装工程、流通過程における二
・次汚染に起因す、る、いわゆる表面腐敗に・よって起
こるものが多い。加工食品に限らず、野菜類、食肉類、
魚介類などそれ自体を食用もしくは食品素材として利用
するものであっても、その腐敗の多くは表面腐敗が原因
である。・ ・ □ 。In general, foods have excellent appearance, flavor, texture, and color, and also have good storage stability without suffering from H-staining during distribution. This old one is so demanding. Food spoilage is seen in processed foods such as sausages, kamaboko, and noodles. Even if the product is not heat treated during the manufacturing process, it often occurs due to so-called surface rot due to secondary contamination during the subsequent packaging and distribution processes. Not limited to processed foods, vegetables, meat,
Even in foods such as seafood that are edible or used as food ingredients, most of the spoilage is due to surface rot.・ ・ □.
このような表面腐敗の防止対策として近年、無菌化包装
とか包装後二次加熱などが行なわれてい□るが、経済性
、設備的な面から、これらの利用は限定さ・れている。In recent years, sterilization packaging and post-packaging secondary heating have been used as measures to prevent such surface rot, but their use is limited due to economical and equipment considerations.
、このために、簡単に表面腐敗を、防止する方法として
食品を薬剤、たとえばソルビン酸、有機酸、アルコール
などを用い、その水溶液に浸漬する方法が行なわれてい
る。しかしながら１．このような従来の方法によって薬
剤を使用し・た場合、防腐効果を発揮させようとすると
、同時、：に食品の外観、□風味、チク・スチャなどの
品質劣化が起こり□、満足すべき成果が得られない。For this reason, a method for easily preventing surface spoilage is to use a chemical such as sorbic acid, organic acid, alcohol, etc., and immerse the food in an aqueous solution thereof. However, 1. When using chemicals using such conventional methods, when trying to achieve a preservative effect, quality deterioration of the appearance, flavor, and texture of the food occurs, resulting in unsatisfactory results. is not obtained.
□ 本発明・者らはこうした状況に鑑み、薬剤使用によ
る要用価値の高い食品の防腐方法について鋭意研究を重
ねた結果、可食性酸類、糖アルコ−／１／ま・たは／′
および還元酸粉加水分解物および食塩を特、定割合で含
有する水溶液を？Ａ製し、これを食品に接触せ□しめる
ことによシ、食品の品質を何ら低下させることなく−生
繭数を減少させうろことを見 、。□ In view of these circumstances, the inventors of the present invention have conducted extensive research on methods of preserving foods with high essential value by using drugs, and have found that edible acids, sugar alcohols - /1/ or /'
And an aqueous solution containing reduced acid powder hydrolyzate and common salt in a specific, fixed proportion? By bringing it into contact with food, the number of live cocoons can be reduced without any deterioration in the quality of the food.
い出し・さら（研究した結果・本発明をｑ、、ｐＪ２；
ｊる 。Sara Idashi (results of research/present invention q, pJ2;
jru.
に至づた。 □ １′：
□′ □すなわち、本発明１は可食性酸１００重量部、
糖アルコールまた悴／お、、より率元〜粉加水分解物２
″５〜５００重量部および食塩５〜２００重量部を、そ
れらの合計量として０．５〜１５重量％含む水肇液でホ
品の表面を処理すること金特徴とする食品の防腐方法で
ある。 。It came to this. □ 1':
□' □That is, the present invention 1 contains 100 parts by weight of edible acid,
Sugar alcohol Matasa / O,, more ratiogen ~ Powder hydrolyzate 2
A food preservative method characterized by treating the surface of the food with a water-based solution containing 5 to 500 parts by weight and 5 to 200 parts by weight of common salt in a total amount of 0.5 to 15% by weight. ..
本発明で使用する可食性酸類としては乳酸、リンゴ酸、
フマル酸、酢Ｍ、クエン酸、コハク酸、酒石酸、グルコ
ン酸、アジピン酸、アスコμビン酸、ブイチンｍ＋′ど
の有−酸類、リン酸、塩酸□な□ どの無機酸相が挙げ
られ１、これらの１種または２種以上が用いられる。こ
ｈら有機酸類あうち、食品の風味に与える影響が少なく
、かつ防腐効果が大きいため有利に使用できるものとし
ては乳酸、リンゴ酸、クエン酸、フィチン酸、酢酸など
が挙げられ、なかでも乳酸、リンゴ酸が最も好ましい。Edible acids used in the present invention include lactic acid, malic acid,
Examples include organic acids such as fumaric acid, vinegar M, citric acid, succinic acid, tartaric acid, gluconic acid, adipic acid, ascobic acid, buitin m+', and inorganic acid phases such as phosphoric acid, hydrochloric acid, etc.1. One or more of these are used. Among organic acids, lactic acid, malic acid, citric acid, phytic acid, acetic acid, etc. can be used advantageously because they have little effect on the flavor of food and have a large preservative effect. Among them, lactic acid , malic acid is most preferred.
糖アルコールとしてはマルチトール、ツルピトー、／Ｌ
／、・・・キシリトールなどが挙げられる。次に還尤澱
□
、、粉７４．，１■解物とには”法に、１４’ｌＪ粉を
１素・酸１・□などで処理し、次いで得られた澱粉糖を
還元して、製造、、されるものが使用し得る。とりわけ
、Ｄ、Ｅ。Sugar alcohols include maltitol, turpitot, /L
/, ...Xylitol etc. are mentioned. Next, reduce the starch□,, powder 74. , 1. Decomposition products can be those produced by treating 14'lJ powder with 1 element, 1 acid, □, etc., and then reducing the resulting starch sugar. .In particular, D, E.
＝（”’Ｉ）ｅｘｔｒｏｓｅ Ｅｑ、ｕｉｖａｌｅｎｔ
）が１５”＝ ５５ ｏ′澱ｍ糖を還元して得られ
るものが好ましく用いられる。=(”'I)extrose Eq, uivalent
) is preferably used by reducing 15''=55 o' starch sugar.
本発明の防腐方法における組成比は前記のとおリアある
が、さらに好ましくは可食性酸類１．ＯＯ。The composition ratio in the preservative method of the present invention is as described above, but more preferably edible acids 1. OO.
重量部、糖アルコールまたけ／および還、元岬粉加水分
解物５０〜４００重量部および食塩１０〜１５０重飛部
の割合で、最も好ましくは可食性酸類１００重量部、糖
アμコー／Ｉ／また：は／および還元澱粉加水分解物７
５〜２００重員蔀および食塩１０−５０′重量部の割合
で用玖ら□れる。Parts by weight, 50 to 400 parts by weight of sugar alcohol, 50 to 400 parts by weight of Motomisaki powder hydrolyzate, and 10 to 150 parts by weight of common salt, most preferably 100 parts by weight of edible acids, sugar alcohol/I /also: is/and reduced starch hydrolyzate 7
It is used in a proportion of 5 to 200 parts by weight of lime and 10 to 50 parts by weight of common salt.
本発明の防腐方法は、可食性酸類、糖、アぶ・−／Ｉ／
または／および還元肉粉加水分解物および食塩を前記の
割合でかつそれらの合計量として０．５〜１５重量％含
む水溶液で食品の表面を処理することによって実施され
る。個々の成分を順次、水に溶解してもよいし、いった
ん個々の成分を前記の割合で混合したものを水溶液とし
てもよい。あらかじめ混合する場合には、その混合方法
は、作朶上容易な方法で適宜各成分を添加混合すればよ
く、”特に制限はない。The preservative method of the present invention includes edible acids, sugar, oil, -/I/
Or/and it is carried out by treating the surface of the food with an aqueous solution containing a reduced meat powder hydrolyzate and common salt in the above proportions and a total amount of 0.5 to 15% by weight. The individual components may be sequentially dissolved in water, or the individual components may be mixed in the above proportions to form an aqueous solution. When mixing in advance, the mixing method is not particularly limited, as long as each component is appropriately added and mixed using a method that is easy to manufacture.
本発□明でいう食品としては特に限定されないが１、だ
どえば畜産加工品（例、ウィンナ□−ソーセージ、ロー
ヌハム、ハンバーグなど）、水産練製品（例、かオはこ
、かに足か壕ぼご、ちくわＪさつま揚、なると、はＡ７
ベん、魚肉ソーセージなど）、、麺類（例、生麺、中華
鳩、茹麺女ど）、野菜類（例、きゅうり、□大根、白菜
、なす１．じゃがいもなど）、食肉類（例、生白、豚肉
など）、魚介類（例、魚、いか、えび、貝など）、つけ
も・の類（例、白菜漬、広島菜類、高菜漬、野沢菜漬、
・液漬など）に対して好ましい防腐効果が発揮される。Foods referred to in the present invention are not particularly limited; Mochibogo, Chikuwa J Satsumaage, Naru, A7
Ben, fish sausage, etc.), noodles (e.g., raw noodles, Chinese pigeon, boiled noodles), vegetables (e.g., cucumbers, radish, Chinese cabbage, eggplant, potatoes, etc.), meat (e.g., raw white, pork, etc.), seafood (e.g., fish, squid, shrimp, shellfish, etc.), pickled vegetables (e.g., pickled Chinese cabbage, Hiroshima greens, pickled mustard greens, pickled mustard greens, pickled greens of Nozawana, etc.)
・Exhibits favorable antiseptic effect against liquid immersion, etc.)
とり゛わけ、畜産加工品、水産ねり製品およびつけもの
類に対して最も効果がある。 ：次
に、前記成分を含む水溶液で食品の表面を処理する方法
としては、食品表面中に均一に接触せしめ、かつ食品の
品質を損ねない方法が選択される。たとえば、浸漬、ス
プレー、ふりかけなどの方法が食品の種類等を考慮し適
宜採用できる。上記水溶液の使用量および処理時間は、
対象とする食品によって個々に決定される。In particular, it is most effective for processed livestock products, seafood paste products, and pickles. :Next, as a method for treating the surface of the food with an aqueous solution containing the above-mentioned components, a method is selected that allows uniform contact with the surface of the food and does not impair the quality of the food. For example, methods such as dipping, spraying, and sprinkling can be adopted as appropriate, taking into consideration the type of food. The amount of the above aqueous solution used and the processing time are as follows:
Determined individually depending on the food in question.
たとえば、畜肉加工品、水産練製品は、□前記成分を１
〜１５重量％含む水溶液に約５パ秒〜５分間、食肉類、
魚介類、野菜類、つけもの類は０．５〜３爪量％含む水
溶液に約５分〜６０分間、麺類は０、・５ル２重量％含
む水溶液に約５秒〜５分間浸漬するのが好ましい。また
スプレーによる処理では前記成分の水溶液は畜肉加工品
、水産練製品の場合は・１〜１５重景％、食肉類、魚介
類、野菜類、つけもの類の場合は０．５〜３重：ｌ！ｔ
％、□麺類の場“合は１．５〜２重量％の各濃度で実施
するのが好ましい。For example, processed meat products and fish paste products contain □1 of the above ingredients.
Meat,
Seafood, vegetables, and pickles should be immersed in an aqueous solution containing 0.5 to 3% by weight for about 5 minutes to 60 minutes, and noodles should be immersed in an aqueous solution containing 0.5% by weight for about 5 seconds to 5 minutes. preferable. In addition, in spray treatment, the aqueous solution of the above ingredients is 1 to 15% in the case of processed meat products and fish paste products, and 0.5 to 3% in the case of meat, seafood, vegetables, and pickles. ! t
%, and in the case of noodles, it is preferably carried out at a concentration of 1.5 to 2% by weight.
□ 可食性酸類、糖アルコールまだは／および還元、１
ｉ１１粉加水分解物および食塩の組成比、その水溶液濃
度プ（それぞれ本発明で特定されている範囲外に、なる
と（処理後の食品に強い酸味が感じられたシあるいは風
味の低下やテクスチャーが悪くな）好ましくない６ ：
、、 。□ Edible acids, sugar alcohols and/or reductions, 1
If the composition ratio of i11 powder hydrolyzate and common salt, and the concentration of their aqueous solution (respectively, are outside the ranges specified in the present invention), the processed food may have a strong sour taste, or the flavor may be deteriorated or the texture may be poor. ) Unfavorable 6:
,, .
すなわち、本坤明の防腐方法キ躊用し九食邸は、可食性
酸類単独を悼用したものに、些４ｐ、、、５て、−味が
少ケくか？保存性、を晒め＋う、と枠、、文でき、食品
、の表面腐敗の防止に有用である。、、：。In other words, the nine foodstuffs using Honkonmei's preservative method only use edible acids, and the flavor is a little less. It is useful for preventing surface spoilage of foods because of its shelf life and the ability to expose and frame it. ,,:.
以下に実、吟例および実施例を挙げて本発明をへらに具
イ±的に説明する。な、２．、 ｉ！、下の記、戦、に
おいて％は重−爪ヤを示すものとする９、、。The present invention will be explained in detail below with reference to specific examples and examples. Nah, 2. , i! , In the following description, % indicates heavy weight9.
丈験例Ｘ、、、、、：１゜
スケトウタフ冷凍すり身ｆ：仲用１て常法通ｐ１かにあ
しかまぼこを製造りた。こ♀ＦＦ＝ｆｑ１シをまぼこを
、腐敗したかにやしＱｑχとから採掘した１菌の懸泊１
水に浸漬し、細菌汚染＜ １． 、ｃ） ”’＜ ｑ程
度）させた。この汚染かにおしかまぼこを次表に示す：
薬剤の水溶液に１分間浸漬したのちチリ、袋に入れ
′ １５℃で保存した。Length test example This ♀ FF = fq1 is a bacteria mined from rotten crab palm Qqχ.
Immersed in water, bacterial contamination <1. , c) "'< q degree). This contaminated crab or crab cake is shown in the following table:
After immersing it in an aqueous solution of the drug for 1 minute, it was poured into a bag and stored at 15°C.
このとき、経口的に性病を観察しだ結果を次表に示す。At this time, the subjects were orally observed for venereal diseases and the results are shown in the table below.
同時に腐敗菌を汚染させていないかにあしかまほこを用
いて同様に処理し、かにあしかまばこの風味も検討した
。At the same time, the flavor of Kaniashikamahoko, which was not contaminated with putrefactive bacteria, was treated in the same way, and the flavor of Kaniashikamahoko was also investigated.
１）僅元麦芽糖水飴：東和化成工業（４４１１販売「マ
ルチ東和」、蓮元澱粉加水分解物：東和化成工業６旬販
売「ｐｏ−４０Ｊ
２）−二変化なし、＋：ネト発生、廿：かなりネト発生
、せＦ：多くネト発生
表に示すように、本発明の方法によって処理したかにあ
しかまぼこ（試料Ａ５．（ｉ、１２．１３）の風味、保
存性は良好であったが、乳酸、還元麦芽糖水飴および食
塩の組成比や濃度が本発明の範囲外になると（試料Ａ１
．２，３．４．７，８、９ 、 ］、 ０ 、１１．
）風味が損なわれたり、保存性が低下する現象が認めら
れた。1) Minor malt sugar starch syrup: Towa Kasei Kogyo (4411 sold "Multi Towa"), Rengen starch hydrolyzate: Towa Kasei Kogyo 6 Shun sold "po-40J" 2) - No change, +: Net occurrence, 廿: Significant Neto generation, SeF: As shown in the table, the flavor and preservability of crabfish maboko (sample A5. (i, 12.13) treated by the method of the present invention were good, but lactic acid , when the composition ratio and concentration of reduced maltose starch syrup and salt are outside the range of the present invention (sample A1
．． 2, 3. 4. 7, 8, 9, ], 0, 11.
) Phenomena of loss of flavor and decrease in storage stability were observed.
実施例／
豚肉、牛肉をｆ重用（５，て常法通りウィンナ−ソーセ
ージを調製した。ＤＬ−リンゴ酸２９６、フィチン酸１
９６、Ｄ−ソルビット３％および食塩０．８％を含む水
溶液にこのウィンナ−ソーセージを２分間浸漬して液切
りした後ポリエチレンの袋に入れ１５℃で保存した。こ
のものはＤＬ−！Ｊンゴ酸２９６およびフィチン酸１％
を含む水溶液で同様に処理したものよりネトの発生が３
日おそく、すぐれた防腐効果が認められた。また酸味も
少なかった。Example/ Pork and beef were used in a f-heavy manner (5. Wiener sausage was prepared in the usual manner. DL-malic acid: 296, phytic acid: 1
The Wiener sausage was immersed in an aqueous solution containing 3% of 96, D-sorbitol and 0.8% of common salt for 2 minutes, the liquid was drained, and the sausage was then stored in a polyethylene bag at 15°C. This one is DL-! J Ningic Acid 296 and Phytic Acid 1%
The generation of neto was 3.
Late in the day, excellent antiseptic effects were recognized. It also had less acidity.
実施例記
スケトウタフ冷凍すり身を使用して常法通りかにおしか
まぼこを調製した。乳酸２％、還元麦芽糖水飴（東和化
成工業■販売、マルチ−東和）２゜５％および食塩０．
５％を含む水溶液にかにおしかまぼこを１分間浸漬した
のち液切り後トレイに入れ１５℃で保存した。このもの
は乳酸２９６を含む水溶液で同様に処理したものよりネ
トの発生が２日おそく、すぐれた防腐効果が認められた
。また酸味も少なかった。Example: Using frozen surimi of walleye tough, crab meat balls were prepared in a conventional manner. Lactic acid 2%, reduced maltose starch syrup (Sold by Towa Kasei Kogyo ■, Multi-Towa) 2.5%, and salt 0.
The crab meat cakes were immersed in an aqueous solution containing 5% for 1 minute, the liquid was drained, and the mixture was placed in a tray and stored at 15°C. This product exhibited an excellent antiseptic effect, with 2 days delay in development of neoplasms compared to the product treated in the same manner with an aqueous solution containing lactic acid 296. It also had less acidity.
実施例３
みじん切りしたかぶとその葉を水洗したのち、乳酸０．
５％、Ｄ−ソルビット０．７％および食塩０．５９６を
含む水溶液にこのかぶと葉を１５分間浸漬、したのち液
切り後、その重量の１／４量の調味液を加えて、１５℃
に保存した。このものは乳酸０．５％を含む水溶液で同
様に処理し冬ものより、酸味が少なく、風味が良好であ
った。−力演の澗りの発生が１日問おそかった。 □実
施例り
生イカをＤＬ−ＩＪンゴｆ神０．４％、還元醸粉加水分
解物（日研化学■販売、ニスイー１００００゜したのち
常法通シイ力の塩からを調製己、ビンに入れ２５℃に保
存した。このものはＤＬ−ｌｌｑンゴ酸０．４９６を含
む水溶液で同様に処理したものよシ腐敗が２日おそく、
すぐれた防腐効果が認められた。まだ酸味も少なかった
。Example 3 After washing chopped turnips and their leaves with water, lactic acid 0.
The turnip leaves were immersed in an aqueous solution containing 5% D-sorbitol, 0.7% D-sorbitol, and 0.596% common salt for 15 minutes, then the liquid was drained, and a seasoning liquid of 1/4 of its weight was added, and the leaves were incubated at 15°C.
Saved to. This product was treated in the same manner with an aqueous solution containing 0.5% lactic acid and had less acidity and better flavor than the winter product. - The lack of performance was delayed for about a day. □Example: After boiling raw squid with 0.4% DL-IJ and 10,000 degrees of reduced flour hydrolyzate (Nikken Chemical Co., Ltd., Nisui 10,000°), I prepared it from ordinary salt and put it in a bottle. This product spoiled 2 days later than the one treated in the same way with an aqueous solution containing 0.496% of DL-llq malic acid.
Excellent antiseptic effect was observed. It was still not sour.
実施例よ りメ肉を使用して常法通りはんぺんを調製した。Example Hanpen was prepared using rime meat in a conventional manner.
クエン酸０．５％、還元麦芽糖水飴（東和化成工業■販
売、マルチ−束ね）０．４′％、さ塩０．２％を含む水
溶液を噴霧器を用いて、はんぺんの表面に一様にスプレ
ーした後、トレイに入れ１５Ｃ′で保存した。このもの
はクエン酸０．５％ｌ含む水溶液で同様に処理した本の
より導トめ発生が２日おそく、すぐれた防腐効果がｇめ
られた。また酸味も少なかった。Use a sprayer to uniformly spray an aqueous solution containing 0.5% citric acid, 0.4% reduced maltose starch syrup (sold by Towa Kasei Kogyo, Multi-Bundle), and 0.2% salt onto the surface of the hanpen. After that, it was placed in a tray and stored at 15C'. This product was praised for its excellent preservative effect, as it developed staining two days later than that of the same treatment treated with an aqueous solution containing 0.5% citric acid. It also had less acidity.
実施−１乙 □生牛肉の塊１ｋ
ｇの表面に、乳酸０．１％１．アスコルビン酸０．１％
、マルチトー／’Ｉ１０．’４％、食塩０．２９６を含
む水溶液を噴霧器にてスプレーした後ポリエチレンめ袋
に入れ１６℃で保存した。Implementation-1 B □Raw beef chunks 1k
0.1% lactic acid on the surface of 1.g. Ascorbic acid 0.1%
, Maltito/'I10. After spraying with an atomizer an aqueous solution containing 4% sodium chloride and 0.296% sodium chloride, the sample was placed in a polyethylene bag and stored at 16°C.
こめものは乳酸０．１％、アスコμビア酸０．１％を含
む水溶液で同様に処理したものより腐敗が１日おそかっ
た。The rice grains rotted one day slower than those treated in the same manner with an aqueous solution containing 0.1% lactic acid and 0.1% ascobiic acid.
Claims (1)
よび列元ｊｊ：ＩＱ員加水分解物２５〜５００重量部お
よび食塩５〜２０（ｌ車量部を、それらの合計量として
０．５〜１５重量％含む水溶液で食品：の表面を処理す
ることを特徴とする食品の防腐方法。Edible acids 1.00. parts by weight, sugar alcohol or/and column element jj: IQ member hydrolyzate 25 to 500 parts by weight and 5 to 20 parts by weight of common salt (total amount of 0.5 to 15% by weight). : A food preservation method characterized by treating the surface of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57166985A JPS5955177A (en) | 1982-09-24 | 1982-09-24 | Preservation of food from decay |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57166985A JPS5955177A (en) | 1982-09-24 | 1982-09-24 | Preservation of food from decay |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5955177A true JPS5955177A (en) | 1984-03-30 |
| JPH0344750B2 JPH0344750B2 (en) | 1991-07-08 |
Family
ID=15841257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57166985A Granted JPS5955177A (en) | 1982-09-24 | 1982-09-24 | Preservation of food from decay |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5955177A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63185358A (en) * | 1986-09-05 | 1988-07-30 | Hiroe Ogawa | Prevention of deterioration of sealed and packaged food and preventive agent therefor |
| US5989604A (en) * | 1996-12-19 | 1999-11-23 | Adore-A-Pet, Ltd. | Xylitol-containing non-human foodstuff and method |
| WO2008144013A1 (en) * | 2007-05-18 | 2008-11-27 | Agion Technologies, Inc. | Food preservation compositions and methods |
| WO2013008237A1 (en) * | 2011-07-13 | 2013-01-17 | Akerman, Emanuel | Food product and method of preserving same |
| US9295254B2 (en) | 2011-12-08 | 2016-03-29 | Sciessent Llc | Nematicides |
| JP2016086706A (en) * | 2014-10-31 | 2016-05-23 | 上野製薬株式会社 | Maintenance improver for rice and maintenance improving method of rices |
| US10039294B1 (en) * | 2014-01-13 | 2018-08-07 | Michael J Akerman | Method of preserving food product without refrigeration |
| JP2019058121A (en) * | 2017-09-27 | 2019-04-18 | 理研ビタミン株式会社 | Bacteriostatic agent for foods |
| JP2019115311A (en) * | 2017-12-27 | 2019-07-18 | 物産フードサイエンス株式会社 | Composition for suppressing number of bacteria, production method of pickles using the same, and production method of soy sauce using the same |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4993558A (en) * | 1973-01-06 | 1974-09-05 | ||
| JPS519377A (en) * | 1974-07-12 | 1976-01-26 | Hitachi Ltd | Handotaiperetsutono toritsukehoho |
| JPS5239905A (en) * | 1975-09-23 | 1977-03-28 | Torakichi Fujibayashi | Face of slope afforestation method and block |
| JPS5241255A (en) * | 1975-09-22 | 1977-03-30 | Shiyunjiyuu Kk | Method of producing covered raw strawberry |
| JPS5328497A (en) * | 1976-08-30 | 1978-03-16 | Tamura Electric Works Ltd | Tester for coin selector |
| JPS5743668A (en) * | 1980-08-28 | 1982-03-11 | Asahi Denka Kogyo Kk | Preservative for food |
-
1982
- 1982-09-24 JP JP57166985A patent/JPS5955177A/en active Granted
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4993558A (en) * | 1973-01-06 | 1974-09-05 | ||
| JPS519377A (en) * | 1974-07-12 | 1976-01-26 | Hitachi Ltd | Handotaiperetsutono toritsukehoho |
| JPS5241255A (en) * | 1975-09-22 | 1977-03-30 | Shiyunjiyuu Kk | Method of producing covered raw strawberry |
| JPS5239905A (en) * | 1975-09-23 | 1977-03-28 | Torakichi Fujibayashi | Face of slope afforestation method and block |
| JPS5328497A (en) * | 1976-08-30 | 1978-03-16 | Tamura Electric Works Ltd | Tester for coin selector |
| JPS5743668A (en) * | 1980-08-28 | 1982-03-11 | Asahi Denka Kogyo Kk | Preservative for food |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63185358A (en) * | 1986-09-05 | 1988-07-30 | Hiroe Ogawa | Prevention of deterioration of sealed and packaged food and preventive agent therefor |
| US5989604A (en) * | 1996-12-19 | 1999-11-23 | Adore-A-Pet, Ltd. | Xylitol-containing non-human foodstuff and method |
| US6159508A (en) * | 1996-12-19 | 2000-12-12 | Adore-A-Pet, Ltd. | Xylitol-containing non-human foodstuff and method |
| US8895044B2 (en) | 2007-05-18 | 2014-11-25 | Sciessent, Llc | Food preservation compositions and methods |
| WO2008144013A1 (en) * | 2007-05-18 | 2008-11-27 | Agion Technologies, Inc. | Food preservation compositions and methods |
| WO2013008237A1 (en) * | 2011-07-13 | 2013-01-17 | Akerman, Emanuel | Food product and method of preserving same |
| US20140127359A1 (en) * | 2011-07-13 | 2014-05-08 | Emanuel Akerman | Food product and method of preserving same |
| US9629375B2 (en) | 2011-07-13 | 2017-04-25 | Michael J. Akerman | Method of preserving a food product |
| US9295254B2 (en) | 2011-12-08 | 2016-03-29 | Sciessent Llc | Nematicides |
| US10039294B1 (en) * | 2014-01-13 | 2018-08-07 | Michael J Akerman | Method of preserving food product without refrigeration |
| JP2016086706A (en) * | 2014-10-31 | 2016-05-23 | 上野製薬株式会社 | Maintenance improver for rice and maintenance improving method of rices |
| JP2019058121A (en) * | 2017-09-27 | 2019-04-18 | 理研ビタミン株式会社 | Bacteriostatic agent for foods |
| JP2019115311A (en) * | 2017-12-27 | 2019-07-18 | 物産フードサイエンス株式会社 | Composition for suppressing number of bacteria, production method of pickles using the same, and production method of soy sauce using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0344750B2 (en) | 1991-07-08 |
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