WO1999009842A1 - Composition d'agent de conservation alimentaire - Google Patents

Composition d'agent de conservation alimentaire Download PDF

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Publication number
WO1999009842A1
WO1999009842A1 PCT/JP1998/003683 JP9803683W WO9909842A1 WO 1999009842 A1 WO1999009842 A1 WO 1999009842A1 JP 9803683 W JP9803683 W JP 9803683W WO 9909842 A1 WO9909842 A1 WO 9909842A1
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WIPO (PCT)
Prior art keywords
weight
acid
food
sodium
composition
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Application number
PCT/JP1998/003683
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English (en)
Japanese (ja)
Inventor
Suekazu Ohyabu
Tadashi Fukao
Mio Tanaka
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Nippon Shinyaku Co., Ltd.
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Publication date
Application filed by Nippon Shinyaku Co., Ltd. filed Critical Nippon Shinyaku Co., Ltd.
Priority to AU87474/98A priority Critical patent/AU8747498A/en
Publication of WO1999009842A1 publication Critical patent/WO1999009842A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds

Definitions

  • the present invention relates to food preservation, which has the effect of extending the shelf life of food by delaying the growth of bacteria present in the food, especially gram-negative bacteria.
  • a composition for use BACKGROUND ART
  • the success or failure of food preservation depends on how to suppress the growth of microorganisms that cause deterioration of foods present in the food.
  • heat sterilization, salting, and the like have been used as practical techniques for suppressing the growth of microorganisms in food.
  • heat sterilization has a problem that the flavor and color tone of foods are impaired if processed under conditions sufficient for sterilization.
  • the amount of salt added to processed meat products, such as ham and sausage, and salted products has been declining due to recent consumers' health consciousness, and the salt that was conventionally used for storage purposes is It may not be enough to control growth.
  • betaic acid derived from hop extract is effective against Gram-positive bacteria and lactic acid bacteria, but is less effective against Gram-negative bacteria, and the bitterness of beta acids affects foods. It is hardly used for food preservation. Uses beta-acids, has antibacterial activity against gram-negative bacteria, is safe for the human body, and has an added amount within a range that does not impair the flavor of foods. None that can be used is known. Betaic acid is one of the components of the plant hop (Humulus luplus) cone extract used in beer production.
  • Hops include a series of compounds generally referred to as alpha acids (also referred to as humulones or humulonic acids; hereinafter, referred to as "alpha acids”), and a series of compounds generally referred to as beta acids. Also referred to as rubrone or rubronic acid.
  • betaic acid exists as a mixture of three homologues: lubrone, corbrone, adorbron and le (see equations [101]-[103]).
  • beta-acid has antibacterial activity at low concentrations against Gram-positive bacteria and lactic acid bacteria belonging to Gram-positive bacteria (Shimwell J., Journal of the Institute of Brewing 43 111-118 1937; Schmlreck AF, Canadian Journal of Microbiology 21 205-212 1975), It is reported to be less effective against Gram-negative bacteria (Rep. Res. Kirin Brew. Co., No. 28 1985).
  • alpha acids and beta acids are components of hops that have been used in beer production since ancient times, there is no problem with their safety. However, alpha acids and beta acids have not been sufficiently used as food preservatives. This is because alpha acids and beta acids are effective only for gram-positive bacteria and cannot be said to have a broad antibacterial spectrum, and they have a strong bitterness and flavor.
  • the beta acid used in the present invention may be any one of three homologues of rubron, colbron, and adorbulone, isolated from any one of them, a combination of two or more in an arbitrary ratio, Any of those separated as a mixture of homologues of the same type may be used.
  • Beta acids can be obtained in higher purity from plant hop cones by supercritical extraction with liquid carbon dioxide in a critical state.
  • the purity of the beta acid does not need to be 100% by weight, and the beta acid fraction is 5 to 10% by weight. 9 5 weight. What is included in / o may be used. 3 0-9 0 weight 0/0 things laid preferred, 5 0-8 0 weight. / 0 is particularly preferred
  • the content of beta acid in a food preservation composition can be used as a food additive other than betaic acid in the food when the composition is added to the food in an acceptable range.
  • a food additive other than betaic acid in the food when the composition is added to the food in an acceptable range.
  • inorganic acids or salts thereof organic acids or salts thereof, plant extracts having antibacterial properties, proteins having antibacterial properties, and peptides having antibacterial properties, gram-negative bacteria
  • a commercial product of hop extract may be used as the betaic acid fraction.
  • a supercritical extraction hop extract (trade names “Aloma hop”, “Beta 1 hop”) manufactured by Carter Food Science is preferably used.
  • the hop extract can be used as it is, or the beta acid can be purified and used by an appropriate method.
  • the purification method involves dissolving the hop extract in methanol and adsorbing it on a suitable ion-exchange resin (for example, Dowex ion-exchange resin, trade name “D OWE X1-X4”). Resin Kirin Brew. Co., No. 28 1985, elution with hexane / methanol acetate (Rep. Res. Kirin Brew. Co., No. 28 1985), Recrystallization with petroleum ether or hexane (Journal of Applied Bacteriology) 72 327 1992).
  • Antibacterial inorganic acids or salts thereof, antibacterial organic acids or salts thereof, antibacterial plant extracts, antibacterial proteins, antibacterial peptides which can be used as food additives Adipic acid, L-ascorbic acid, calcium L-ascorbate, L-ascorbate stearate, sodium L-ascorbate L-ascorbic acid palmitate, anoxoma, potassium nitrite, sodium nitrite, alanine, calcium sulfite, calcium sulfite, calcium bisulfite, calcium bisulfite, Sodium bisulfite, sodium sulfite, sodium hyposulfite, benzoic acid, potassium benzoate, calcium benzoate, sodium benzoate, itaconic acid, ethanol, ethylenediamine Sodium calcium tetraacetate, sodium sodium ethylenediaminetetraacetate, erythorbic acid, quaternary ammonium chloride mixture, stannous chloride, heptyl
  • a composition for preserving food means an antibacterial inorganic acid or a salt thereof, and an antibacterial organic acid that can be used as a food additive with a beta acid as a first component.
  • a salt thereof a plant extract having antibacterial properties, a protein having antibacterial properties, or a peptide having antibacterial properties, one or more of which are selected as the second component, and an auxiliary agent which does not contribute to antibacterial activity.
  • a composition in a form suitable for distribution for inclusion as another ingredient Review things.
  • Antibacterial inorganic acids or salts thereof, antibacterial organic acids or salts thereof, antibacterial plant extracts, antibacterial properties, which can be used as food additives in food preservation compositions The content of those selected from proteins having protein and peptides having antibacterial properties show antibacterial activity when the composition is added to the food within the acceptable range and when used together with beta acid in the food. There is no particular limitation as long as it is within a possible range.
  • the content of the first component (beta acid) in the composition for food preservation is 1 to 40% by weight. / 0, and the content of the second component is 1 to 90% by weight.
  • a liquid preparation, a semi-solid preparation, a cyclodextrin inclusion preparation, a powder preparation, a granular preparation and the like can be selected.
  • a powder formulation for ease of operation. Therefore, an extract obtained by supercritical extraction and concentration of beta acids or hops, and one of inorganic acids or salts thereof, organic acids or salts thereof, and natural products that can be used as food additives
  • the above can be emulsified in water together with a surfactant, and further a suitable excipient can be added to food to make it into powder.
  • the composition for preserving food according to the present invention is used, for example, in an amount of 0.5 to 10% by weight with respect to the finished product in the production process of the food to be applied, for example, in the kneading and mixing process. / 0 can be added.
  • Examples of the food to which the composition for preserving food according to the present invention can be applied include processed meat, processed fish, prepared dishes, cooked bread, soup, Japanese confectionery, Western confectionery, and the like. Processed meat products include ham with bone, boneless ham, roast ham, sho / redanome, bery one nom, rack nose, press nose, poroni T JP98 / 03683
  • Examples of the processed fish meat include kamama, agekama, bamboo ring, hampan, fish ham, fish sausage and the like.
  • the prepared dishes include tuna nuna, squid miso, Japanese horse mackerel, saba mackerel, sardine stick, hatahata pickled rabbit sardine, sardine roll mops, salted squid, salmon.
  • Examples of the cooking pan include hamburgers, hot dogs, and sandwiches.
  • Soups include soba soup and somen soup.
  • Japanese sweets include Yokan, Uiro, Monaka Manju, Mizuyokan, Daifuku mochi, Tsuki mochi, Sakura mochi, Kashiwa mochi, Kuzu mochi, Ohagi, Ankoro mochi, Uguisu mochi, Hana Examples include heavy rice cake, husk, Amanatto, Chinese bun and the like.
  • Western cakes include shortcake, cheesecake, Mont Blanc, Examples include cream, eclair, crape, puff nore, rare cheese cake, bavarois, mousse, pudding, and the like.
  • the food preservation composition according to the present invention can be produced by mixing by a commonly used method.
  • a powder formulation it can be manufactured by the usual manufacturing method.
  • an extract obtained by supercritical extraction of hops or betaic acid is dissolved in water together with a suitable surfactant to make a homogenous solution, and a shaping agent is added, and the mixture is spray-dried.
  • It can be manufactured by pulverizing it and mixing it with other antibacterial materials, excipients and the like as appropriate.
  • Test Example 1 Antibacterial activity test using a combination of beta acid and sodium metaphosphate
  • Hop extract (supercritical carbon dioxide extract manufactured by Carter Food Science Co., Ltd .; (containing 70% by weight of beta acid), trade name "Beta 1 Hop") was recrystallized with hexane 4 times 5 times to give white color.
  • Beta acid was purified as needle crystals. The melting point of the crystals was 92 ° C. A predetermined amount of the obtained beta acid and sodium metaphosphate is added to a normal bouillon medium.
  • This test medium was preliminarily inoculated with a pre-cultured solution of the test bacterium (0.02 ml), which had been cultured in a normal broth medium for 24 hours at 30 ° C for 24 hours at 90 times per minute.
  • a Gram-negative subjects bacteria Citrobacter freundii IF012681 (abbreviated as hereinafter "C. freundiij.), (0 to hereinafter referred 'P.
  • test bacteria After inoculation, the test bacteria are cultured at 30 ° C with 90 reciprocal shakings per minute. At the start of the culture (0 hour), 24 hours, and 48 hours after the culture, the culture at 660 nm was measured, and the degree of proliferation of the test bacteria was measured. Table 1 shows the additive concentrations of beta acid and sodium metaphosphate, and the test results.
  • test bacterium is E. coli
  • beta acid alone is added at 1% by weight for 24 hours. Soon after, the growth of the test bacteria was observed.
  • the sodium metaphosphate alone grew very slightly after 24 hours with 0.5% by weight addition, and grew sufficiently after 48 hours.
  • beta acid concentration was 0.05% by weight and the sodium metal phosphate concentration was 0.5% by weight, no proliferation of the test bacteria was observed even after 48 hours.
  • the beta acid alone weighs 0.5 weight. /. After 24 hours from the addition, the test bacteria grew sufficiently. With sodium metaphosphate alone, the test organism grew slightly after 24 hours at 4% by weight addition, and sufficiently after 48 hours. However, the beta acid concentration was 0.5% by weight and the sodium metaphosphate concentration was 0.04% by weight. When combined with / 0 , the test organism grew slightly after 24 hours, and grew 48 hours later. However, when 0.5% by weight of beta acid alone was added, 4 weight by sodium alone. /. Proliferation was suppressed more than in the case of addition.
  • test bacterium When the test bacterium was P. aeruginosa, the test bacterium proliferated 24 hours after addition of 0.05% by weight of betaic acid alone. When sodium metaphosphate alone was added at 0.5% by weight, the test bacteria did not grow after 24 hours, but grew sufficiently after 48 hours. However, when a beta acid concentration of 0.02% by weight was used in combination with a sodium metaphosphate concentration of 0.5% by weight, no proliferation of the test bacteria was observed even after 48 hours.
  • the weight of betaic acid alone is 0.025. After 24 hours from the addition of / 0 , the test bacteria grew sufficiently. One weight of sodium metaphosphate alone. /. The cells did not grow 24 hours after addition, but grew sufficiently 48 hours later. However, when beta acid concentration of 0.02% by weight and sodium metaphosphate concentration of 1% by weight were used in combination, the test was performed 48 hours later. P 683
  • the fungus grew.
  • the beta-acid alone can be used at a concentration lower than that at which the beta-acid alone exerts antibacterial activity against the test bacteria. Antimicrobial activity was stronger than that exhibited.
  • Test Example 2 Antibacterial activity test using a combination of beta acid and sodium acetate A normal broth medium (Eiken) supplemented with the prescribed amounts of betaic acid and sodium acetate used in Test Example 1 10 ml was prepared in an L-shaped tube in the same manner as in Test Example 1, and the test bacteria were inoculated and cultured in the same manner and under the same conditions as in Test Example 1. The pH of each of these media ranged from 6.6 to 7.2. At the start of culture (culture 0 hour), 24 hours, and 48 hours later, the absorbance of the culture at 660 nm was measured.
  • Table 2 shows the addition concentrations of beta acid and sodium acetate, and the test results.
  • Heteric acid >> degree ⁇ »sodium ⁇ degree « luminosity at 660nm
  • test bacterium When the test bacterium was C. freund ii, the growth of the test bacterium was observed 24 hours after addition of 0.25% by weight of betamic acid alone. When sodium acetate alone was added at 3% by weight, the test bacterium did not grow after 24 hours, but grew sufficiently after 48 hours. However, the beta acid concentration is 0.05 weight. / 0 to the combined use of acetic acid Na Application Benefits ⁇ beam concentration 3 wt%, the test fungus was slightly grown after 48 hours.
  • the test bacterium is E. coli
  • the beta acid alone weighs 1 weight. /. After 24 hours from the addition, the test bacteria grew sufficiently. 3% by weight of sodium acetate alone After 24 hours, the test organism grew slightly, and after 48 hours, it grew sufficiently. However, a beta acid concentration of 0.01% by weight and a sodium acetate concentration of 3% by weight. When combined with / 0 , the test bacteria grew slightly after 48 hours. When the test bacterium was K. pneumoniae, the test bacterium grew sufficiently 24 hours after addition of 0.5 wt% of betaic acid alone. With sodium acetate alone, the test bacterium grew slightly after 24 hours when 3% by weight was added, and grew sufficiently after 48 hours.
  • the weight of beta acid alone is 0.05 weight.
  • the test bacteria grew 24 hours after the / 0 addition. 0.775 weight of sodium acetate alone. /.
  • the addition did not show any growth for 24 hours, but grew slightly after 48 hours.
  • the beta acid concentration is 0.01 weight. /.
  • the sodium acetate concentration was 0.75% by weight.
  • test organism When the test organism is P. fluorescens, 0.5 weight of beta acid alone is used. After 24 hours in the / 0 addition, the test bacteria grew sufficiently. One weight of sodium acetate alone. /. After 24 hours from the addition, no growth was observed, and after 48 hours, the test microorganism grew slightly. However, when a beta acid concentration of 0.1% by weight and a sodium acetate concentration of 0.75% by weight were used in combination, no growth of the test bacteria was observed even after 48 hours.
  • the weight of beta acid alone is 0.025. After 24 hours from the addition of / 0 , the test bacteria grew sufficiently. When sodium acetate alone was added at 2% by weight, no growth was observed after 24 hours, but after 48 hours, the test bacteria grew sufficiently. However, beta acid concentration was 0.1% by weight and sodium acetate concentration was 2% by weight. When combined with / 0 , the test organism grew very slightly after 48 hours.
  • the beta-acid when used in combination with sodium acetate, has a lower antibacterial activity than that of the beta-acid alone at a lower concentration than that of the test bacterium. was recognized.
  • Test Example 1 Prepare 10 ml of normal bronze medium (manufactured by Eiken Chemical Co., Ltd.) to which predetermined amounts of the beta acid and glycine used in Test Example 1 were added in the same manner as in Test Example 1.
  • the test bacteria were inoculated under the same conditions as in Example 1 and cultured.
  • the pH of each of these media was in the range of 6.6 to 7.2.
  • the absorbance of the culture at 660 nm was measured.
  • Table 3 shows the addition concentrations of betic acid and glycine, and the test results.
  • test bacterium is freun dii
  • beta acid alone weighs 0.25 weight. /. After 24 hours from the addition, the growth of the test bacteria was observed. Glycine alone did not grow after 24 hours with the addition of 2% by weight, but the test strain grew sufficiently after 48 hours. However, the beta acid concentration is 0.01 weight. When the glycine concentration of 2% by weight was combined with / 0 , the test organism grew very slightly after 48 hours.
  • test bacterium When the test bacterium is E. coli, 1 weight of beta acid alone. /. After 24 hours from the addition, the test bacteria grew sufficiently. For glycine alone, 2% Four hours later, the growth of the test bacteria was observed. However, the beta acid concentration is 0.05% by weight. Glycine concentration 1 weight at / 0 . When combined with / 0 , the test bacteria grew very slightly after 24 hours, and the test bacteria did not grow much after 24 hours to 48 hours.
  • the test bacterium When the test bacterium is K. pneumoniae, the beta acid alone weighs 0.5 weight. /. After 24 hours from the addition, the test bacteria grew sufficiently. Glycine alone weighs 1 weight. The test bacteria grew from 24 hours to 48 hours after the / 0 addition. However, when the beta acid concentration was 0.01% by weight and the glycine concentration was 1% by weight, the test bacterium grew very slightly after 24 hours and slightly after 48 hours.
  • the weight of beta acid alone is 0.05 weight. After 24 hours in the / 0 addition, the test bacteria grew sufficiently. With only glycine added at 3% by weight, the test bacteria grew 24 hours. However, the beta acid concentration is 0.05% by weight. When the glycine concentration of 3% by weight was used in combination with / 0 , no growth of the test bacteria was observed even after 48 hours.
  • test bacterium When the test bacterium is P. fluorescens, 0.5 weight of betaic acid alone is used. The test bacteria grew 24 hours after the / 0 addition. The test bacteria grew 24 hours after addition of glycine alone at 2% by weight. However, the concentration of betaic acid is 0.05% by weight. Glycine concentration 2/0 at 0 %. When combined with / 0 , the test organism grew very slightly after 48 hours.
  • test bacterium When the test bacterium was S. typhimurium, the test bacterium grew sufficiently 24 hours after addition of 0.025% by weight of beta acid alone. With 24 hours after addition of 1% by weight of glycine alone, the test strain grew slightly. However, the beta acid concentration is 0.01 weight. / Glycine concentration of 1 weight to 0. When combined with / 0 , the test organism grew very slightly after 48 hours.
  • beta-acid when used in combination with glycine, has a lower antimicrobial activity than that of beta-acid alone at a concentration lower than that at which test bacteria exhibit antimicrobial activity.
  • the combination of beta-acid and glycine enhanced the antimicrobial activity synergistically, and the effect was particularly pronounced for P. aerugi nosa.
  • Example 1 To 100 g of commercially available mashed potatoes, 400 ml of warm water at 70 to 80 ° C was added and mixed with stirring, followed by pressure sterilization at 120 ° C for 20 minutes. To this, 2% by weight of the food preservation composition A prepared in Example 1 was added (0.05% by weight of betaic acid, sodium metalate, based on the weight of pineapple potato). 1.0 weight /.) As a control, nothing was added to the mashed potato, only 0.05% by weight of beta acid was added, and 1.0% by weight of sodium metaphosphate was added. Was prepared.
  • Table 4 shows the results of measuring the number of bacteria. 4. Changes in the number of bacteria in mashed potatoes
  • the mashed potatoes to which the composition A for food preservation had been added showed that after 3 days of storage, the number of bacteria increased by only one order from the first time, and edible in terms of the number of bacteria. On the other hand, in other cases, the bacterial count increased rapidly after one day of storage, and was completely spoiled after two days of storage.
  • composition A for preserving food showed a remarkable effect of extending the shelf life in mashed potatoes.
  • a glycerin fatty acid ester was added to a commercially available hop extract (product of Carta Food Sciences Inc., containing 50% by weight of beta acid, trade name: “aloma hop”), spray-dried in the same manner as in Example 1, and beta acid The 5 weight.
  • the resulting powder (hereinafter referred to as “powder hop extract”) was obtained.
  • Table 5 shows the results of measuring the number of bacteria.
  • composition B for food preservation When composition B for food preservation was added, the number of bacteria increased by only one order from the initial count even after 2 days of storage, and edible food was maintained in terms of the number of bacteria. On the other hand, in other cases, the number of bacteria rapidly increased from 2 days after storage, those without the preservative component were completely stored after 1 day, and those with Composition C were completely stored after 2 days. Rot.
  • the composition B for food preservation showed a remarkable growth inhibitory effect on P. aer uginosa in raw sausage, and a remarkable effect of extending the shelf life of raw sausage was recognized. In addition, there was no problem in taste and flavor when the raw sausage to which the composition B for food preservation was added was tasted.
  • Prescription example 1
  • Glycine 35.0 weight. / 0 , aranine 20.0% by weight, sodium acetate (anhydrous) 5.0% by weight. /. 10.0% by weight of aluminum calcium sulfate (dried), 20.0% by weight of sodium dihydrogen pyrophosphate and 10.0% by weight of a powdered hop extract are mixed for the food preservation of the present invention.
  • a composition can be obtained.
  • Ethanol 5 4. 4 weight 0/0, lactate 1.5 weight 0 /. , Sodium lactate 0 4. Weight. /. Glycerin fatty acid ester 0.2 weight. /. The fragrance 0.1 weight. /. The powdered hop extract 20.0% by weight, purified water 23.49% by weight. / 0 can be mixed to obtain the food preservation composition of the present invention.
  • Prescription example 10
  • the powdered hop extract 20.0 weight. /. , Fragrance 0.2 weight. /. And 26.26% by weight of purified water can be mixed to obtain the food preservation composition of the present invention.
  • Prescription example 1 1 1
  • the powdered hop extract 20.0 weight. /. , Dextrin 10.0 weight. / 0 can be mixed to obtain the food preservation composition of the present invention.
  • Pectin degradation product 50.0 weight. /. Lactic acid 9.0% by weight, powdered hop extract 20.0% by weight, and brewery 21.0% by weight can be mixed to obtain the food preservation composition of the present invention.
  • the powdered hop extract (15.0% by weight) and dextrin (27.15% by weight) can be mixed to obtain the food preservation composition of the present invention.
  • Pepper extract 10.0% by weight, glycine 45.0% by weight, sodium acetate (anhydrous) 26.1% by weight. /.
  • Knotweed extract 1 3.0 wt 0/0, acetate Na Application Benefits um (anhydrous) 1 5.0 by weight 0 /. Glycine 33.0 weight. /. 20.0% by weight of powdered hop extract, 13.0% by weight of sodium polyphosphate and 6.0% by weight of adipic acid can be mixed to obtain the food preservation composition of the present invention. From these results, the composition for preserving food according to the present invention can prolong the shelf life of food by suppressing the growth of gram-negative bacteria present in food.

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Abstract

Cette invention se rapporte à une composition d'agent de conservation alimentaire, que l'on obtient en mélangeant de l'acide bêta avec au moins l'un des composés suivants utilisables comme additifs alimentaires: acides inorganiques, sels de ceux-ci, acides organiques, sels de ceux-ci, produits naturels, etc.
PCT/JP1998/003683 1997-08-22 1998-08-19 Composition d'agent de conservation alimentaire WO1999009842A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU87474/98A AU8747498A (en) 1997-08-22 1998-08-19 Food-preservative composition

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Application Number Priority Date Filing Date Title
JP22645297 1997-08-22
JP9/226452 1997-08-22

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WO1999009842A1 true WO1999009842A1 (fr) 1999-03-04

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US7323203B2 (en) 2000-06-21 2008-01-29 Mitsubishi-Kagaku Foods Corporation Process for producing pickles, and antimicrobial composition
JP2010018631A (ja) * 2002-02-14 2010-01-28 Kirin Holdings Co Ltd 脂質代謝改善用組成物および食品
JP2010037282A (ja) * 2008-08-06 2010-02-18 Mitsubishi-Kagaku Foods Corp 抗菌剤及び抗菌方法
US8414934B2 (en) 2008-02-08 2013-04-09 John I. Haas, Inc. Compositions and methods for arachnid control
JP2013135648A (ja) * 2011-12-28 2013-07-11 Kirin Brewery Co Ltd ビール様飲料の製造方法
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JP2013233092A (ja) * 2012-05-07 2013-11-21 Panex:Kk フィリング含有食品の製造方法
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US9545110B2 (en) 2013-01-07 2017-01-17 John I. Haas, Inc. Compositions and methods for controlling a honey bee parasitic mite infestation
WO2020158906A1 (fr) * 2019-02-01 2020-08-06 日清フーズ株式会社 Procédé de traitement de conservation d'aliment
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CN113229359A (zh) * 2021-06-15 2021-08-10 华中农业大学 二甲基二碳酸盐在制备柑橘采后防腐保鲜剂中的应用
US11229211B2 (en) 2018-05-14 2022-01-25 John I. Haas, Inc. Compositions and methods for controlling a honey bee parasitic mite infestation
WO2022204715A1 (fr) * 2021-03-25 2022-09-29 The Procter & Gamble Company Compositions orales comestibles comprenant du houblon
US11690792B2 (en) 2019-09-30 2023-07-04 The Procter & Gamble Company Oral care compositions comprising hops beta acids and metal ions

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JPH08502887A (ja) * 1992-10-29 1996-04-02 バイオ−テクニカル・リソーシズ・エル・ピー ホップ酸による食品病原体の阻害

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US7323203B2 (en) 2000-06-21 2008-01-29 Mitsubishi-Kagaku Foods Corporation Process for producing pickles, and antimicrobial composition
JP2010018631A (ja) * 2002-02-14 2010-01-28 Kirin Holdings Co Ltd 脂質代謝改善用組成物および食品
JP4503302B2 (ja) * 2002-02-14 2010-07-14 キリンホールディングス株式会社 脂質代謝改善用組成物および食品
JP2004256520A (ja) * 2002-02-14 2004-09-16 Kirin Brewery Co Ltd 脂質代謝改善用組成物および食品
JP2007137874A (ja) * 2005-10-19 2007-06-07 Okuno Chem Ind Co Ltd チアミンラウリル硫酸塩含有粉末製剤、およびチアミンラウリル硫酸塩の水への溶解度を高める方法
US8414934B2 (en) 2008-02-08 2013-04-09 John I. Haas, Inc. Compositions and methods for arachnid control
JP2010037282A (ja) * 2008-08-06 2010-02-18 Mitsubishi-Kagaku Foods Corp 抗菌剤及び抗菌方法
JP2013135648A (ja) * 2011-12-28 2013-07-11 Kirin Brewery Co Ltd ビール様飲料の製造方法
JP2013179933A (ja) * 2012-03-05 2013-09-12 Takara Kasei Co Ltd 食品の日持ち向上剤
JP2013233092A (ja) * 2012-05-07 2013-11-21 Panex:Kk フィリング含有食品の製造方法
US9545110B2 (en) 2013-01-07 2017-01-17 John I. Haas, Inc. Compositions and methods for controlling a honey bee parasitic mite infestation
KR101424781B1 (ko) 2014-05-12 2014-08-01 해오름주식회사 오징어 꼬치구이 및 이의 제조방법
US11229211B2 (en) 2018-05-14 2022-01-25 John I. Haas, Inc. Compositions and methods for controlling a honey bee parasitic mite infestation
WO2020158906A1 (fr) * 2019-02-01 2020-08-06 日清フーズ株式会社 Procédé de traitement de conservation d'aliment
WO2021063378A1 (fr) * 2019-09-30 2021-04-08 The Procter & Gamble Company Compositions de soin bucco-dentaires à base d'acide bêta de houblon et d'acide aminé
JP2022549843A (ja) * 2019-09-30 2022-11-29 ザ プロクター アンド ギャンブル カンパニー ホップベータ酸及びアミノ酸を含む口腔ケア組成物
US11690792B2 (en) 2019-09-30 2023-07-04 The Procter & Gamble Company Oral care compositions comprising hops beta acids and metal ions
US11696881B2 (en) 2019-09-30 2023-07-11 The Procter & Gamble Company Oral care compositions comprising hops beta acids and fluoride ions
US11918681B2 (en) 2019-09-30 2024-03-05 The Procter & Gamble Company Oral care compositions comprising hops beta acid and amino acid
WO2022204715A1 (fr) * 2021-03-25 2022-09-29 The Procter & Gamble Company Compositions orales comestibles comprenant du houblon
CN113229359A (zh) * 2021-06-15 2021-08-10 华中农业大学 二甲基二碳酸盐在制备柑橘采后防腐保鲜剂中的应用

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