TW568753B - Food preservative - Google Patents

Abstract

This invention is a food preservative comprising as the effective ingredients (a) at least two fatty acid monoglycerin esters selected from the group of caprylic acid monoglycerin ester, capric acid monoglycerin ester and lauric acid monoglycerin ester, (b) epsilon-polylysine or its salt (c) glycine, wherein, the amount of (b) epsilon-polylysine or its salt being 1, the amount of (a) at least two fatty acid monoglycerin esters is 0.05 to 2 and the amount of (c) glycine is 1 to 60 blended each based on a weight basis, and characterized in that it shows excellent suppressing effect of proliferation of bacteria, yeast or mold, and it very little affects flavor of foods.

Description

568753 A7 B7 V. Description of the invention (2) The problem that the glycylic acid system of flavor will have a bad influence on the flavor of food appears. (Please read the precautions on the back before filling out this page) --- I--II Order · Ι1ΊΙ 1 * —!. In addition, the "known" fatty acid monoglyceride obtained from carbon number 8 ~ 1 2 fatty acid and glycerin It has a bacteriostatic effect on mold. However, this ester has a unique taste, so it has a great influence on food flavor, and it is not effective against Gram-negative bacteria. The combination of e P L with other preservatives is also actively discussed. For example, Japanese Unexamined Patent Publication No. 6-2 2 5 7 4 0 discloses medium chain fatty acid monoglycerides, lysozyme, and food preservatives used for ε p L. Japanese Unexamined Patent Publication No. 6-2 5 3 7 9 7 Polyglycerol fatty acid esters and food preservatives used in PL are disclosed in Japanese Patent Application Laid-Open No. 6-2 6 9 2 6 5 and are selected from A) organic acid monoglycerides, B) lysobacteria (fermentation, C ) 6 PL, D) Glycine, E) Organic acid and / or organic acid salt, inorganic acid and / or inorganic acid salt Those who have the effect and balance the taste. However, the bactericidal effect of these food preservatives on mold is still minimal. Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economics The purpose of the present invention is to provide a food preservative that has the effect of inhibiting the proliferation of bacteria, yeasts, and molds (static bacteria effect), and has a minimal effect on food flavor. The present inventors conducted precise investigations in order to solve the above problems. As a result, they found that a combination of two or more kinds of fatty acid monoglycerides with e PL and glycine can be used to solve the above problems and obtain a desired food preservative. This finding further completes the present invention. Hereinafter, the present invention will be described in detail. This paper size applies to Chinese National Standard (CNS) A4 specification (210 χ 297 mm) · 5-568753 Α7 Β7 V. Description of the invention f) (Please read the precautions on the back before filling this page) Adipate, lemon Acid salt, malate salt, fumarate salt, malonate salt, gluconate salt, maleate salt, or lactate salt. Examples of the inorganic acid salt include hydrochloride, sulfate, and phosphate. And other examples. Glycine in the active ingredient of the present invention is not limited to fermented products, synthetic products, and the like, so long as it can be used in foods. When the ε PL of the food preservation agent of the present invention is 1, a mixture of two or more fatty acid monoglycerides is preferably 0.05 to 2 parts by weight, and more preferably 0. 15 to 0. 5 parts by weight. Glycine is preferably 1 to 60 parts by weight, and more preferably 10 to 40 parts by weight. The combination is ideal. Furthermore, in the present invention, the effect of enhancing the bacteriostatic effect or reducing the adverse effect on flavor is improved. For the purpose, alcohols, various organic acids and their salts, thiamine lauryl sulfate, sucrose fatty acid esters, and the like can also be used. The food preservative of the present invention can be used in general side dishes, noodles, snacks and even various foods. For example: salads, vegetable salads, cooking, fish plates, ham, sausages, udon noodles, noodles, steamed cakes, sponge cakes, desserts made of sticky rice with red bean filling, etc. In addition, those who target spoilage caused by mold or not Those who can obtain good preservation effect by heat treatment. Printed by the Employees' Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs [Examples] Hereinafter, the present invention will be specifically described with examples, but the present invention is not limited to those described below. _ This paper size applies the Chinese National Standard (CNS) A4 specification (210 X 297 mm) 568753 A7 B7 V. Description of the invention ί) [Table 2] _ Examples or Comparative Examples N 〇. Possible period of appreciation ----- Functional evaluation (say) I —-------- Example 1 14 (Fungus) * + Example 2 19 (Fungus) ± Example 3 23 (Fungus) ± Example 4 30 (Fungus) Comparative Example 1 7 (Bacteria) ^ Comparative Example 2 10 (Fungus) Comparative Example 3 1 0 (Huiyu) _ Comparative Example 4 5 (Bacteria) ---------- Comparative Example 5 15 (Fungus) One + (Please (Please read the notes on the back before filling this page) Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs *: The functional evaluation of microorganism species outside the range in parentheses: Most of the difference between the stomach and the stomach after comparison with no added area From this result, it can be proved that the oolong noodles using the food preservatives of Examples 1 to 4 of the present invention have a good bacteriostatic effect on general bacteria and molds, and at the same time, the effect on flavor is minimal. (Application of steamed cake) Example 5 ~ 8, Comparative Examples 6 ~ 10 0 28g small flour, 16g fine granulated sugar, 1.52 baking powder 'This paper size applies Chinese National Standard (CNS) A4 specification (210 χ 297 Public *)-1〇_ 568753 A7 ---- B7 Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs. 5. Description of the invention (8) and 20 g of water as raw materials. Preservatives shown in Table 3 are added. After the ingredients were prepared, steamed cakes of 9 different food preservatives were prepared, and the following taste period measurement 2 and functional evaluation measurement 2 were performed. The results are shown in Table 4. Tasting period measurement 2 For each steamed cake (one about 70 g) obtained in Examples 5 to 8 and Comparative Examples 6 to 10, each of the three kinds of molds isolated from the steamed cake sold by the market was 50 spores / g. After the inoculation meter was 150 pieces / g, the steamed cake was stored at 30 ° C, and the number of molds in the steamed cake was measured for several days. When the number of molds exceeded .1 million / g, the period before the previous day was taken Appreciation period. Functional evaluation measurement 2 The steamed cakes obtained in Examples 5 to 8 and Comparative Examples 6 to 10 were compared with steamed cakes to which no food preservative was added, and the results were compared with 10 testers. Affect (odor) ° Those who have no odor sensation are: those who have a slight odor sensation; The result. (Please read the notes on the back first to write this page) € This paper is in Chinese National Standard (CNS) A4 size (210 X 297 mm) 568753 A7 R7 V. Description of the invention [Table 3] Examples or ε PL Caprylic Acid Monoglyceride Monoglyceryl Monolaurate Monoglyceric Acid Comparative Example (ppm) Oil Ester Oil Ester Glyceride (%) No. (ppm) (ppm) (ppm) Example 5 100 25 25 0.45 Example 6 100 25 25 0.4 5 Example 7 100 25 25 0.45 Example 8 100 10 20 20 0.45 Comparative Example 6 100 50 0.45 Comparative Example 7 100 50 0.4 5 Comparative Example 8 100 50 0.45 Comparative Example 9 100 0.45 Comparative Example 1 0 100 10 20 20 Please Read the note of S}

Order * ePL: ε — 50% by weight of polylysine and 50% by weight of dextrin (powder of nitrogen (manufactured by Nihon) Co., Ltd.). * Caprylic acid monogly: Caprylic acid monoglyceride (purity of 90% or more by Ritamin Vitamin Co.) ° Capric acid monogly: Capric acid monoglyceride (purity of 90% or more by Ritamin Vitamin Co.). * Lauryl monogly: Monoglyceryl laurate (more than 90% purity by Rivitamin Corporation). * Glycine: Glycine powder (manufactured by Tanabe Pharmaceutical Co., Ltd.) This paper size is applicable to China National Standard (CNS) A4 (210 X 297 mm)

Printed by the Consumers ’Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs, printed on 5568568753 A7 B7 V. Description of the Invention (0) — [Table j] Example or Comparative Example No. Possible Period of Appreciation of Tasting Functionality (yield) Example 5 5 (Fungus) * Soil Example 6 6 (Mold) — Example 7 5 (Mold) — Example 8 10 (Mold) — Comparative Example 6 · 3 (Mold) + Comparative Example 7 4 (Mold) + Comparative Example 8 4 (Mold) + Comparison Example 9 3 (Fungus) — Comparative Example 1 0 6 (Fungus) + --- i- I 4 Ί ----- install · --------- order ---- (Please read the note on the back first Please fill in this page again.) Printed by the Ministry of Economic Affairs, Intellectual Property Bureau, Consumer Cooperatives *: The functional evaluation of microorganism species that are out of range in parentheses: No addition. The odor after comparison is mostly proved by this result. Use In the steamed cakes of Examples 5 to 8 of the food preservative of the present invention, not only the good bactericidal effect is exhibited, but the influence on the wind is not affected or the influence is limited. (Stewed beef application examples 9 ~ 1, comparative examples 1 1 ~ 15, beef flavor, 300g beef tendon meat, 300g onion, this paper size applies Chinese National Standard (CNS) A4 specifications ( 210 X 297 public love) -13- 568753 A7 B7 V. Description of the invention (! 1.) After using 200g of ginseng, 200g of potato and 1 500 ^ of water as materials, add the preservative ingredients shown in Table 5 Then, the burdock of 8 kinds of different food preservatives was prepared, and the measurement of mold production as described below was performed. The results are shown in Table 6. The measurement of mold production was obtained in Examples 9 to 12 and Comparative Examples 1 to 15 Keep all kinds of cattle candle at 15 ° C, and measure the number of molds in the steamed cakes for several days. The molds are generated when the number of molds exceeds 10,000 / g. (Please read the precautions on the back before filling this page. ) € Order · 1] --- Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs-14 · This paper size applies to China National Standard (CNS) A4 (210 X 297 public love) 568753 A7 B7 V. Description of invention ί 2) [Table 5] (Preservative ingredients and concentrations added to beef simmer) Examples or Comparative Examples N. PL (ppm) Caprylic acid monoglyceride (ppm) Capric acid monoglyceride (ppm) Lauric acid monoglyceride (ppm) Glycine (%) Example 9 100 25 25 0.45 Example 1 0 100 25 25 0.45 Example 1 1 100 25 25 0.45 Example 1 2 100 10 20 20 0.45 Comparative Example 11 100 50 0.45 Comparative Example 1 2 100 50 0.45 Comparative Example 1 3 100 50 0.45 Comparative Example 1 4 100 0.45 Comparative Example 15 100 10 20 20 (Please (Please read the notes on the back before filling in this page) * ePL: ε-50% by weight of polylysine and 50% by weight of dextrin mixed powder (made by nitrogen (company)). * Caprylic acid monogly: Caprylic acid monoglyceride (printed by Vitamin Co., Ltd. Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs and the Ministry of Economic Affairs, purity over 90%). * Decanoic acid monogly: Decanoic acid monoglyceride (Rhodium Vitamin Co., purity more than 90%). * Lauric acid monogly: Lauric acid monoglycerol vinegar (more than 90% purity by Rivitamin Corporation). * Glycine: Glycine powder (manufactured by Tanabe Pharmaceutical Co., Ltd.) This paper size applies Chinese National Standard (CNS) A4 (210 X 297 public love) -15- Application date January 8th year Z6 Case No. 89101525 Category

St: Notice 568753 Preparation I Patent Specification (Amendment Spirit) Chinese Food Preservative Invention New Name English

Food Preservative First Name Fu Ming An Yingchun Ben Shimu Song Fuping (1) (2) (3)

The book by the Ministry of Education is called 4 ^ Printed by 7 workers' cooperatives (1) Japan (2) Japanese version (3) Japanese version of the invention 〇 番 三号 + Creative residence, residence (2) Yifanshi, Otoki-cho, Kanazawa-shi, Yokohama-city, Kanagawa Prefecture, Japan (3) Yufan-ichi No.10, Otochi-cho, Kanazawa-shi, Yokohama-city, Kanagawa, Japan ) Chisuo Co., Ltd. to y V _ or club (name) Nationality (1) Japanese three, applicant's residence, residence (office) (1) Japanese Nakanoshima Sanchome, Rokko Sani, Osaka City, Osaka Prefecture Missing one m Representative name (1) Goto Shunji This paper size is applicable to the Chinese National Standard (CNS) A4 size (210X297 mm) Gutter 568753 r Preparation: Α7 B? V. Description of the invention (1) One ———— ( (Please read the notes on the back before filling out this page) This invention is about food preservatives. In more detail, it is related to at least two kinds of ε-polyionine or a salt thereof (hereinafter, referred to as ε PL) selected from fatty acid monoglycerides obtained from fatty acids having 8 to 12 carbons and glycerol, and者 Food preservatives using glycine, when used in snacks, noodles, and other foods, not only have good bacteriostatic effects for general bacteria and molds, but also do not damage the flavor of the food used. In the prior art, the causes of food spoilage are bacteria, yeasts, and molds. Among them, in the normal temperature range of 20 to 30 t, bacterial species represented by spores, lactic acid bacteria and the like multiply faster than yeasts and molds. Therefore, the spoilage of general foods is caused by these bacteria. Therefore, the various food preservatives developed so far are those who have achieved the effect of inhibiting the proliferation of bacteria, that is, those who have a good bacteriostatic effect on bacteria are the mainstream. As of now, due to the short period of food appreciation, this food preservative is only effective in preventing food spoilage. In addition, the need for a longer appreciation period is accompanied by advances in the technology for preserving food at low temperatures, which has caused the problem of mold proliferation that prevents long-term preservation. Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs. However, no food preservatives effective for fungus sterilization have yet appeared. The above-mentioned known food preservatives only have good bacteriostatic effects on bacteria and yeast, and For molds, there is no sufficient static effect. Although ε PL and glycine also have some static effect on molds, in order to have a practical static effect, it must be used in large quantities, and large quantities are used at high prices. The ε PL is extremely unreasonable in economic terms, and the children use a unique sweet paper. The standard applies to the Chinese National Standard (CNS) A4 (210X297 mm) 568753

V. Explanation of the invention (3) — 1 — 1 The present invention is a food preservative using two or more kinds of fatty acid monoglycerides, ε PL and glycine as effective ingredients. The two or more fatty acid monoglycerides of the active ingredient of the present invention refers to a mixture of two or more fatty acid monoglycerides obtained from a fatty acid having 8 to 12 carbons and glycerol. When two or more kinds of the fatty acid monoglyceride and ε PL and glycine are used, the bacteriostatic effect is higher than that of the mutual use of the fatty acid monoglyceride and ε P L and glycine. Therefore, the amount of the fatty acid monoglyceride used can be reduced, and a high-efficiency bacteriostatic effect can be obtained at the same time. As a result, a food preservative without damaging the food flavor can be obtained. The fatty acid monoglyceride may be powdered with two or more kinds of excipients such as dextrin. Specific examples of the fatty acid monoglyceride include monocaprylate (glyceryl monocaprylate), capric monoglyceride (glyceryl monocaprate), lauric monoglyceride (glyceryl monolaurate), and the like. example. The ε PL of the active ingredient 1 of the present invention is not particularly limited as long as it is the ε PL of a natural food preservation material. For example, it can be obtained by Patent No. 1 2 4 5 3 6 1 (method for producing polylysine). Obtained after documenting the production method of ε-polyamino acid. In other words, after the aerobic culture of Streptomyces, subspecies, and lysine polymerase of the ε-polyionine-producing bacterium belonging to the genus Streptomyces, the ε-polyionine was separated from the culture solution Get. In addition, as a method for obtaining the ε-polylysine used in the present invention, for example, a polylysine 50% by weight (powder) of nitrogen (stock company) is used. In addition, in addition to the ε PL in the free form, the present invention can also be used in the form of an organic acid or an inorganic acid salt. As the organic acid salt such as acetate, the paper standard is applicable to Chinese National Standard (CNS) Α4 Specifications (210X297 mm) (Please read the precautions on the back before filling out this page) I & Clothing-Order Printed by the Intellectual Property Bureau of the Ministry of Economic Affairs Consumer Cooperatives 568753

V. Description of the invention (5) (Applied to udon noodles) Examples 1 to 4 and Comparative Examples 1 to 5 After using 400 g of small flour, 160 g of water, and 12 g of salt as raw materials, more After adding the preservative ingredients shown in Table 1, 8 different types of food preservatives were used to make udon noodles, and the following taste period measurement 1 and functional evaluation measurement 1 were performed. The results are shown in Table 2. The ε P L 50 wt% powder annotated in Table 1 means a powder in which 50 wt% 6-polyionine and 50 wt% dextrin are mixed with each other. Tasting period measurement 1 The various oolong noodles obtained in Examples 1 to 4 and Comparative Examples 1 to 5 were stored at 10 ° C, and the number of bacteria, mold, and yeast in udon noodles were measured by Petrofilm method for several days. The number of bacteria. When the number of bacteria exceeds 100,000 / g, or the number of molds or yeast exceeds 10,000 / g, the day before is printed as a period of appreciation. The employee ’s consumer cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs (please read the first Please fill in this page again.) Sensitivity evaluation 1 Evaluation was performed after consuming 10 kinds of udon noodles obtained in Examples 1 to 4 and Comparative Examples 1 to 5 and udon noodles without added food preservatives. Add flavor preservatives (off-flavors). Those with no odor are vv -〃, those with slight odor are '' soil, those with obvious odor are v + 〃, those with very strong odor are +, + + 〃,: L 〇 The mean radon was used as the result of the functional evaluation. The size of this paper applies to the Chinese Standard (CNS) A4 specification (210X297 mm) 568753 Announcement A7 this j. Description of invention (6) [Table 1]

Preservative ingredients and concentrations added to udon noodles) Example or Comparative Example No. ε PL (ppm) Caprylic monoglyceride (ppm) Capric monoglyceride (ppm) Lauric monoglyceride (ppm) Glycine Acid (%) Example 1 200 25 25 0.25 Example 2 200 25 25 0.25 Example 3 200 25 25 0.25 Example 4 200 10 20 20 0.25 Comparative Example 1 200 5 0 0.25 Comparative Example 2 200 50 0.25 Comparative Example 3 200 50 0.25 Comparative Example 4 200 0.25 Comparative Example 5 200 10 20 20 (Please read the notes on the back before filling out this page) Printing Division, Employees' Cooperatives, Intellectual Property Bureau, Ministry of Economic Affairs: ε-Polyionine 50% by weight and paste Refined 50% by weight of mixed powder (made of nitrogen (share)). * Caprylic acid monogly: Caprylic acid monoglyceride (manufactured by Vitamins Co., Ltd., purity above 90%). * Decanoic acid monogly: Decanoic acid monoglyceride (manufactured by Rivitamin Co., Ltd., purity above 90%). * Lauryl monogly: Monoglyceryl laurate (more than 90% of vitamin metric purity). * Glycine: Glycine powder (manufactured by Tanabe Pharmaceutical Co., Ltd.) The size of this paper applies to Chinese National Standard (CNS) A4 (210X297 mm) -9-568753 V. Description of the invention (13) [Table 5] Notice

Example or Comparative Example No. ε PL (ppm) Caprylic monoglyceride (ppm) Capric monoglyceride (ppm) Lauric acid monoglyceride (ppm) Glycine (%) Example 9 100 25 25 0.45 Implementation Example 1 0 100 25 25 0.45 Example 11 100 25 25 0.45 Example 1 2 100 10 20 20 0.45 Comparative Example 11 100 5 0 0.4 5 Comparative Example 1 2 100 50 0.45 Comparative Example 1 3 100 50 0.45 Comparative Example 1 4 100 0.45 Comparative Example 1 5 100 10 20 20 (Please read the precautions on the back before filling in this page) * ePL: ε-Polyionic acid 50% by weight and dextrin 50% by weight mixed powder (nitrogen (stock company )system). * Caprylic acid monogly: Caprylic acid monoglyceride (manufactured by Vitamin Co., Ltd. Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs, Ministry of Economic Affairs, purity over 90%). * Decanoic acid monogly: Decanoic acid monoglyceride (Rhodium Vitamin Co., purity more than 90%). * Lauryl monogly: Monoglyceryl laurate (more than 90% of vitamin metric purity). * Glycine: Glycine powder (manufactured by Tanabe Pharmaceutical Co., Ltd.) -16- This paper size is applicable to China National Standard (CNS) A4 (210X297 mm)

Claims (1)

568753 丨 Announcement Thai I 々, patent application scope uh * * f. No. 89 1 01 525 Chinese Patent Application Amendment Chinese Patent Amendment January 1991 Amendment 1 _ A food preservation agent, characterized by at least 2 kinds Selected from the group consisting of caprylic acid monoglyceride, capric acid monoglyceride, and lauric acid monoglyceride, fatty acid monoglyceride, and ε-polyionine or a salt thereof, and glyceric acid as an active ingredient, a food preservative, wherein When the ε-polyionic acid or a salt thereof is 1 part by weight, it is prepared by blending 0 to 0.05 to 2 parts by weight of two or more kinds of fatty acid monoglycerides and 1 to 60 parts by weight of glycine. · (Please read the precautions on the back before filling out this page) Printed by the Consumers' Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs This paper size applies to Chinese national standards (CNS > Α4 size (210 × 297 mm)