JPS6337620B2 - - Google Patents
Info
- Publication number
- JPS6337620B2 JPS6337620B2 JP5998280A JP5998280A JPS6337620B2 JP S6337620 B2 JPS6337620 B2 JP S6337620B2 JP 5998280 A JP5998280 A JP 5998280A JP 5998280 A JP5998280 A JP 5998280A JP S6337620 B2 JPS6337620 B2 JP S6337620B2
- Authority
- JP
- Japan
- Prior art keywords
- egg white
- conalbumin
- food
- raw
- present
- 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
- 235000014103 egg white Nutrition 0.000 claims description 29
- 210000000969 egg white Anatomy 0.000 claims description 28
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 26
- 108010000912 Egg Proteins Proteins 0.000 claims description 26
- 102000002322 Egg Proteins Human genes 0.000 claims description 26
- 108010026206 Conalbumin Proteins 0.000 claims description 15
- 239000005452 food preservative Substances 0.000 claims description 15
- 235000019249 food preservative Nutrition 0.000 claims description 15
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 claims description 12
- 235000012149 noodles Nutrition 0.000 description 10
- 235000013305 food Nutrition 0.000 description 8
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 6
- 229940037003 alum Drugs 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005194 fractionation Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 102000016943 Muramidase Human genes 0.000 description 2
- 108010014251 Muramidase Proteins 0.000 description 2
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 2
- 235000011124 aluminium ammonium sulphate Nutrition 0.000 description 2
- VSCWAEJMTAWNJL-UHFFFAOYSA-K aluminium trichloride Chemical compound Cl[Al](Cl)Cl VSCWAEJMTAWNJL-UHFFFAOYSA-K 0.000 description 2
- -1 fatty acid monoglycerides Chemical class 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000010335 lysozyme Nutrition 0.000 description 2
- 239000004325 lysozyme Substances 0.000 description 2
- 229960000274 lysozyme Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- WZUKKIPWIPZMAS-UHFFFAOYSA-K Ammonium alum Chemical compound [NH4+].O.O.O.O.O.O.O.O.O.O.O.O.[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O WZUKKIPWIPZMAS-UHFFFAOYSA-K 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- DIZPMCHEQGEION-UHFFFAOYSA-H aluminium sulfate (anhydrous) Chemical compound [Al+3].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O DIZPMCHEQGEION-UHFFFAOYSA-H 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- LCQXXBOSCBRNNT-UHFFFAOYSA-K ammonium aluminium sulfate Chemical compound [NH4+].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O LCQXXBOSCBRNNT-UHFFFAOYSA-K 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
本発明は卵白または卵白のコンアルブミンフラ
クシヨンとアルミニウム塩からなる食品用保存剤
に関するものである。
卵白はその熱凝固性、起泡性あるいは栄養に富
んでいる点から種々の食品原料として使用されて
いる。
本発明者等はこの卵白の食品への新しい応用に
ついて種々検討した結果、卵白あるいは卵白のコ
ンアルブミンフラクシヨンにアルミニウム塩を添
加したものが食品保存効果を有することを見いだ
した。
本発明は卵白または卵白のコンアルブミンフラ
クシヨンとアルミニウム塩からなる食品用保存剤
である。
本発明でいう卵白とは鶏卵白を示し、生卵白、
乾燥卵白、凍結卵白、卵白よりアルダートンの方
法、吸着法などによりリゾチームを採取した後の
卵白を含む。
卵白のコンアルブミンフラクシヨンとは、卵白
を分画して得られる卵白よりコンアルブミン含量
の高い分画物をいう。このコンアルブミンフラク
シヨンは、アセトン、エタノールなどを用いた有
機溶媒分画法、硫酸アンモニウムなどを用いた塩
析法などにより卵白より分画して得ることができ
る。この分画の際、卵白にアルミニウム塩を添加
してから分画すれば、有機溶媒などによる蛋白変
性を防止または抑制することができるので好まし
い。
アルミニウム塩としては、ミヨウバン、焼ミヨ
ウバン、アンモニウムミヨウバン、焼アンモニウ
ムミヨウバン、硫酸アルミニウム、塩化アルミニ
ウムなどがあげられる。
本発明の食品保存剤は卵白または卵白のコンア
ルブミンフラクシヨンにアルミニウム塩を添加し
て製造される。例えば、生卵白にアルミニウム塩
を添加した後粉末化、あるいは、生卵白にアルミ
ニウム塩を添加し、分画してアルミニウム塩含有
のコンアルブミンフラクシヨンを採つた後粉末化
して製造することができる。
アルミニウム塩の添加率は、卵白または卵白の
コンアルブミンフラクシヨンの乾燥重量に対し、
通常、0.05〜５％である。
本発明の食品保存剤としては、卵白または卵白
のコンアルブミンフラクシヨンとアルミニウム塩
の他に、さらに単糖類、多糖類、アミノ酸その他
の食品用担体を配合して製剤化したもの、あるい
は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黴剤を配合したものも含
まれる。
本発明の食品用保存剤は、通常、食品重量に対
し、約0.1〜10％添加して用いる。添加方法とし
ては、食品製造工程中に他の原料と混合する方
法、あるいは食品製造後に食品の表面に付着させ
る方法などがあげられる。
本発明の食品用保存剤の対象食品の例として
は、生中華めん、生めん、生そば、ワンタンなど
のめん類、ギヨウザの皮、シユーマイ、油あげ、
パン類などがあげられる。
本発明の食品用保存剤は優れた食品保存効果を
有し、例えばめん類への添加により、カビの発生
を数日間遅らせることができる。この効果は、コ
ンアルブミン含量の高いものを使用した方が強い
傾向がある。
次に実施例および実験例を示し、本発明を更に
詳しく説明する。
実施例 １
食品用保存剤（卵白―ミヨウバン）
生卵白１をホモジナイズし、これはミヨウバ
ン１ｇを少量の水に溶解して加え、2N塩酸でPH
8.0に調整した。16時間撹拌後、沈澱を除去し、
乾燥して粉末（コンアルブミン含量14％）122ｇ
を得た。
実施例 ２
食品用保存剤（卵白のコンアルブミンフラクシ
ヨン―ミヨウバン）
生卵白１をホモジナイズし、食塩30ｇおよび
ミヨウバン１ｇを少量の水に溶解して加え、2N
塩酸でPH８に調整した。16時間撹拌後、冷アセト
ン500mlを加え、さらに２時間撹拌した。20時間
冷所保存後、過し、その液1240mlに冷アセト
ン620mlを加えた。３時間撹拌後、沈澱を取し
た。この沈澱を200mlの水に溶解し、過して得
た液を乾燥して粉末（コンアルブミン含量60.5
％）16.7ｇを得た。
実験例 １
生中華めんに対する本発明食品用保存剤の保存
効果
小麦粉１Kg、かん水320ml、実施例１および２
の本発明食品用保存剤10ｇを混合し、15分間混〓
した後、25分間放置した。ついでこれを圧延し、
切断して生中華めんを得た。この生中華めんをポ
リエチレン製の袋に入れて27℃で保存し、カビの
発生を観察した。対照として、本発明食品用保存
剤のかわりに生卵白（乾燥重量として10ｇ）また
はミヨウバン（82mg）を添加したものおよび無添
加のものを選んだ。表１に示すように、本発明食
品用保存剤添加の生中華めんでは対照に比べてカ
ビの発生が５〜７日おそい。
The present invention relates to a food preservative comprising egg white or a conalbumin fraction of egg white and an aluminum salt. Egg white is used as a raw material for various foods because of its thermal coagulability, foaming properties, and nutritional content. The inventors of the present invention have conducted various studies on new applications of egg whites in foods, and have found that egg whites or conalbumin fractions of egg whites with aluminum salt added have a food preservation effect. The present invention is a food preservative comprising egg white or a conalbumin fraction of egg white and an aluminum salt. The egg white in the present invention refers to chicken egg white, raw egg white,
This includes dried albumen, frozen albumen, and albumen after lysozyme has been collected from albumen using Alderton's method, adsorption method, etc. The conalbumin fraction of egg white refers to a fraction that has a higher conalbumin content than the egg white obtained by fractionating the egg white. This conalbumin fraction can be obtained by fractionating egg white by organic solvent fractionation using acetone, ethanol, etc., salting out method using ammonium sulfate, etc. At the time of this fractionation, it is preferable to add an aluminum salt to the egg white before fractionation, since protein denaturation caused by organic solvents can be prevented or suppressed. Examples of aluminum salts include alum, burnt alum, ammonium alum, burnt ammonium alum, aluminum sulfate, and aluminum chloride. The food preservative of the present invention is produced by adding an aluminum salt to egg white or conalbumin fraction of egg white. For example, it can be produced by adding an aluminum salt to raw egg white and then powdering it, or by adding an aluminum salt to raw egg white, fractionating it to collect a conalbumin fraction containing aluminum salt, and then powdering it. The addition rate of aluminum salt is based on the dry weight of egg white or conalbumin fraction of egg white.
Usually 0.05-5%. The food preservatives of the present invention include those prepared by blending egg white or egg white conalbumin fraction and aluminum salt with monosaccharides, polysaccharides, amino acids and other food carriers, or fatty acid monoglycerides, It also includes products containing glycine, lysozyme, and other food preservatives and fungicides. The food preservative of the present invention is usually added in an amount of about 0.1 to 10% based on the weight of the food. Examples of the addition method include mixing with other raw materials during the food manufacturing process, or attaching it to the surface of the food after food manufacturing. Examples of foods targeted by the food preservative of the present invention include raw Chinese noodles, raw noodles, raw noodles, noodles such as wontons, dumpling wrappers, shumai, fried tofu,
Bread etc. can be given. The food preservative of the present invention has an excellent food preservation effect, and can delay the growth of mold for several days when added to noodles, for example. This effect tends to be stronger when using a product with a high conalbumin content. Next, the present invention will be explained in more detail by showing Examples and Experimental Examples. Example 1 Food preservative (egg white - alum) Homogenize raw egg white 1, add 1 g of alum dissolved in a small amount of water, and PH with 2N hydrochloric acid.
Adjusted to 8.0. After stirring for 16 hours, remove the precipitate and
122g dried powder (conalbumin content 14%)
I got it. Example 2 Food preservative (egg white conalbumin fraction - alum) Homogenize 1 raw egg white, add 30 g of common salt and 1 g of alum dissolved in a small amount of water, and add 2N
The pH was adjusted to 8 with hydrochloric acid. After stirring for 16 hours, 500 ml of cold acetone was added and the mixture was further stirred for 2 hours. After storing in a cool place for 20 hours, it was filtered, and 620 ml of cold acetone was added to 1240 ml of the liquid. After stirring for 3 hours, the precipitate was collected. This precipitate was dissolved in 200 ml of water, and the resulting liquid was dried to form a powder (conalbumin content: 60.5
%) 16.7g was obtained. Experimental Example 1 Preservative effect of the food preservative of the present invention on raw Chinese noodles 1 kg of wheat flour, 320 ml of brine, Examples 1 and 2
Mix 10g of the food preservative of the present invention and mix for 15 minutes.
After that, it was left for 25 minutes. Then, roll this
It was cut to obtain raw Chinese noodles. The raw Chinese noodles were stored at 27°C in a polyethylene bag and observed for mold growth. As controls, samples were selected in which raw egg white (10 g as dry weight) or alum (82 mg) was added instead of the food preservative of the present invention, and samples without additives. As shown in Table 1, the growth of mold was 5 to 7 days slower in the raw Chinese noodles containing the food preservative of the present invention than in the control.
【表】
〓｜―｜｜｜― 中華めんの２／３程度にカビ
発生
[Table] 〓｜―｜｜｜― Mold grows on about 2/3 of Chinese noodles
Claims (1)
ンとアルミニウム塩とからなる食品用保存剤。1. A food preservative consisting of egg white or conalbumin fraction of egg white and aluminum salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5998280A JPS56158080A (en) | 1980-05-08 | 1980-05-08 | Food preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5998280A JPS56158080A (en) | 1980-05-08 | 1980-05-08 | Food preservative |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS56158080A JPS56158080A (en) | 1981-12-05 |
| JPS6337620B2 true JPS6337620B2 (en) | 1988-07-26 |
Family
ID=13128880
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5998280A Granted JPS56158080A (en) | 1980-05-08 | 1980-05-08 | Food preservative |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS56158080A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01121011U (en) * | 1988-02-08 | 1989-08-16 |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6293386A (en) * | 1985-10-17 | 1987-04-28 | Nippon Shinyaku Co Ltd | Production of antibacterial substance and method for preserving food from decay |
| JP2005350420A (en) * | 2004-06-14 | 2005-12-22 | Pharma Foods International Co Ltd | Colon-cancer preventing agent and food and drink containing the colon-cancer preventing agent |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5327346A (en) * | 1976-08-26 | 1978-03-14 | Yoko Seisakusho Kk | Vehicle antenna |
-
1980
- 1980-05-08 JP JP5998280A patent/JPS56158080A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01121011U (en) * | 1988-02-08 | 1989-08-16 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS56158080A (en) | 1981-12-05 |
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