JPS6039247B2 - Food antifungal agent - Google Patents
Food antifungal agentInfo
- Publication number
- JPS6039247B2 JPS6039247B2 JP54026128A JP2612879A JPS6039247B2 JP S6039247 B2 JPS6039247 B2 JP S6039247B2 JP 54026128 A JP54026128 A JP 54026128A JP 2612879 A JP2612879 A JP 2612879A JP S6039247 B2 JPS6039247 B2 JP S6039247B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- conalbumin
- antifungal agent
- added
- raw
- 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
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Description
【発明の詳細な説明】
本発明はコンアルブミンからなる食品用防カビ剤に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food antifungal agent comprising conalbumin.
コンアルブミンは、分子量約８７，０００，等露点６．
０の糠蛋白質であり、鶏卵の卵白蛋白中約１３％をしめ
ている。Conalbumin has a molecular weight of approximately 87,000 and a constant dew point of 6.
It is 0 bran protein and accounts for about 13% of the egg white protein in chicken eggs.
コンアルブミンは通常、卵白より硫安分画法（ジャーナ
ル オブ バイオロジカルケミストリ−（Ｊ．Ｂ．Ｃ．
）第１９１巻、第１７３頁（１９５１年）〕その他の分
画法により得られている。本発明等は、このコンアルブ
ミンが防カビ作用を有することを見し、出した。本発明
はこの知見に基づくものである。本発明のコンアルブミ
ソからなる食品用防カビ剤の対象食品の例としては、生
中華めん、生めん、生そばなどのめん類、ギョウザの皮
、ワンタン、シューマイ、油あげ、パン類などがあげら
れる。Conalbumin is usually obtained from egg white by ammonium sulfate fractionation method (Journal of Biological Chemistry (J.B.C.)).
) Vol. 191, p. 173 (1951)] and other fractionation methods. The inventors of the present invention discovered that conalbumin has an antifungal effect. The present invention is based on this knowledge. Examples of foods to which the food fungicide made of conalbumiso of the present invention is applied include noodles such as raw Chinese noodles, raw noodles, and raw soba, dumpling skins, wontons, shumai, fried tofu, and breads.
添加方法としては、製造工程中に他の原料と混合、ある
いは製造後、製品の表面に付着させる方法などがあげら
れる。Examples of methods for adding it include mixing it with other raw materials during the manufacturing process, or attaching it to the surface of the product after manufacturing.
添加量は、通常、食品重量に対し、約０．１〜１０％で
ある。The amount added is usually about 0.1 to 10% based on the weight of the food.
次にコンアルプミンのカビに対する試験を示す。Next, a test of Conalpmin against mold will be shown.
ザベックードックス（Ｃｚａｐｅｋ−Ｄｏｘ）液体培地
１０の上にコンアルブミンを２，０００ｐｐｍ添加し、
各種のカビを１白金耳接種し、２７０で所定の時間振縁
培養した。2,000 ppm of conalbumin was added onto Czapek-Dox liquid medium 10,
One platinum loopful of each type of mold was inoculated and cultured under shaking at 270℃ for a predetermined period of time.
次いで培地を遠０分離して菌体を集め、水洗した後、凍
結乾燥して、菌体乾燥重量を求めた。対照としてコンア
ルブミン無添加のものを選んだ。結果を表１および表２
に示す。表 １表 ２
表１、表２から明らかなようにコンァルブミンは各種カ
ピに対し増殖抑制作用を示す。Next, the culture medium was centrifuged to collect the bacterial cells, which were washed with water and freeze-dried to determine the dry weight of the bacterial cells. As a control, one without added conalbumin was selected. The results are shown in Table 1 and Table 2.
Shown below. Table 1 Table 2 As is clear from Tables 1 and 2, conalbumin exhibits a growth-inhibitory effect on various types of capi.
したがって、コンアルブミンは食品用防カビ剤として有
用である。Therefore, conalbumin is useful as a food antifungal agent.
コンアルブミンを食品用防カビ剤として用いる際、単糖
類、多糖類、アミノ酸その他の食品用担体を加えて製剤
化することができる。When conalbumin is used as a food antifungal agent, it can be formulated by adding monosaccharides, polysaccharides, amino acids, and other food carriers.
また「脂肪酸モノグリセライド、グリシン、リゾチーム
その他の食品用防腐防轍剤を配合してもよい。次に実施
例を示す。Furthermore, fatty acid monoglyceride, glycine, lysozyme, and other food preservatives may be added. Examples will be shown next.
実施例 １
中華めんに対するコンアルプミンの防カビ効果小麦粉ｌ
ｋ９、かん水３２０のＺ、コンアルブミン１雌を混合し
、１５分間混雑、２５分間放置した後、圧延、切断し中
華めんを得た。Example 1 Antifungal effect of Conalpmin on Chinese noodles Flour
K9, brine 320 Z, and conalbumin 1 female were mixed, stirred for 15 minutes, left to stand for 25 minutes, then rolled and cut to obtain Chinese noodles.
これをポリエチレン製の袋に入れ、２７３０で保存して
カビの発生をみた。対照としてコンアルブミン無添加の
ものおよびコンァルブミンのかわりに生卵白（固型物換
算で１雌相当量）を添加したものを選んだ。表３に示す
ように、コンアルブミン添加の中華めんは、無添加およ
び卵白添加に比べてカピの発生が数日おそい。表３This was placed in a polyethylene bag and stored at 2730℃ to check for mold growth. As controls, we selected one without the addition of conalbumin and one in which raw egg white (equivalent to one female in solid form) was added instead of conalbumin. As shown in Table 3, Chinese noodles with conalbumin added were several days slower to develop capi than those without additives or with egg white added. Table 3
Claims (1)
に用いられる特許請求の範囲第１項記載の食品用防カビ
剤。1. A food antifungal agent comprising conalbumin. 2. The food antifungal agent according to claim 1, which is used for noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP54026128A JPS6039247B2 (en) | 1979-03-08 | 1979-03-08 | Food antifungal agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP54026128A JPS6039247B2 (en) | 1979-03-08 | 1979-03-08 | Food antifungal agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS55118409A JPS55118409A (en) | 1980-09-11 |
| JPS6039247B2 true JPS6039247B2 (en) | 1985-09-05 |
Family
ID=12184917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP54026128A Expired JPS6039247B2 (en) | 1979-03-08 | 1979-03-08 | Food antifungal agent |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6039247B2 (en) |
-
1979
- 1979-03-08 JP JP54026128A patent/JPS6039247B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS55118409A (en) | 1980-09-11 |
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