JPS61152269A - Food preservative - Google Patents

Abstract

PURPOSE:To obtain the titled food preservative exhibiting high preservative effect of food, keeping the softness of a food, and having high stability, by dissolving a monoglyceride in glycerol and ethanol. CONSTITUTION:The objective food preservative can be produced by mixing 5-50%, preferably 10-30% monoglyceride, 40-80%, preferably 50-70% glycerol and 10-50%, preferably 10-30% ethanol in the form of homogeneous solution. It is especially effective to a food causing gas expansion and emitting thinner odor, and is added to a food in an amount to give a monoglyceride concentration of >=200ppm, preferably >=500ppm.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to food preservatives.

[Conventional technology]

It has been suggested that monoglycerin fatty acid esters (hereinafter abbreviated as monoglycerides) exhibit antibacterial and preservative properties at extremely low concentrations, and are already used for this purpose in some foods.

[Problem that the invention seeks to solve]

However, conventional monoglyceride preparations have insufficient antibacterial properties and are still poorly evaluated at a practical level.In order to take advantage of monoglyceride's preservative effect at low concentrations, we have developed a unique food preservation method that compensates for the shortcomings of this substance. There is a demand for compounding agents for

[Failure to solve the problem]

Therefore, the present inventors conducted various studies and found that a compounded preparation in which monoglyceride is dissolved in glycerin and ethanol is used in foods, which enhances the preservative effect of using this substance alone, maintains the flexibility of foods, and further stabilizes the formulation. The present invention was completed based on the discovery that the properties are good.

The monoglycerides used in the present invention include:

Carbon number CB r C1 already used in the food field
Examples include monoglycerides of 0+C12 caprylic acid, capric acid, and lauric acid, with capric acid monoglyceride being particularly preferred.

As the glycerin, food-grade glycerin already used in the food field is preferred. That is, the glycerin concentration is usually 50% or more, preferably 80% or more, more preferably 90% or more. Ethanol is food-grade ethanol, preferably with a concentration of 40% or more, or 80% or more,
It is more suitable to have a neck hit of 90- or more.

To produce the product of the present invention, ethanol, glycerin, and monoglyceride may be mixed and dissolved.

The blending ratio is 5 to 50% monoglyceride, preferably 10 to 30%, 40 to 80% glycerin, preferably 50 to 70%, 10 to 50% ethanol, preferably 1
It is 0-30%.

This combination agent can be used in all foods, but especially in the skin of lily,
Deli dishes, pickles, seasonings, and fine flour products.

Gas expansion is often observed in foods made from fish and shellfish.

It is effective when the food exhibits a thinner odor, etc., and the amount of monoglyceride added is 200 ppm in the food.
As mentioned above, it is preferable to add it to the food so that it becomes more than so ppm.

〔Effect of the invention〕

Next, the excellent effects of the preservative of the present invention will be explained using experimental examples.

Experimental Example 1 0.6 parts of the invention product of Example 1 was added and dissolved in 40 parts of water.
Next, use 100 parts of wheat flour and 1 part of salt.

Sanko skin was produced by a conventional method (containing 6 o'oppm as monoglyceride).

The obtained product is wrapped in polyethylene film.

The number of bacteria was measured orally at 15°C, and the appearance and odor of ethyl acetate were observed.

In addition, a preservative-free product and a commercially available monoglyceride preparation (monoglyceride: starch ""1'1) added amount (containing 600 ppm as monoglyceride) were used as controls.

The results are shown in Table 1.

*There is gas expansion and ethyl acetate odor.

The group containing the product of the present invention retained its original flexibility even after the end of the test.

Experimental Example 2 A prepared dish consisting of fish and shellfish (octopus, squid), seaweed, and seasonings was prepared, and the product of the present invention of Example 1 (0.8 g (a o o I) pm as monoglyceride) was used in Experimental Example 1. After adding an equivalent amount of commercially available monoglyceride.

The state of decomposition was observed over time at 25°C.

Bacterial count measurements are especially common on these types of foods.

We observed yeast that gives off an ethyl acetate odor.

The results are shown in Table 2.

Table 2 *Gas expansion and ethyl acetate odor experiment example 3 A seasoning solution was prepared by adding the inventive product of Example 1 to the seasoning solution so that the monoglyceride was 60 D I) pm in advance, and a fixed amount was prepared by a conventional method. Added to cut takuan.

Furthermore, after vacuum packaging, the number of bacteria was measured orally at 25°C, and the appearance was observed.

In addition, a product with no preservative added and a product with caprylic acid and monoglyceride added were used as controls.

The results are shown in Table 3.

Table 5 (C/f) With the exception of the products of the present invention, production of film-producing yeast was observed on the surface of the pickles during gas expansion.

Experimental Example 4 A certain amount of flavored hormone produced by a conventional method was taken,
A seasoning solution containing 0.3 g of the present invention product of Example 2 was added in advance, and after vacuum packaging, the yeast count was orally measured at 15°C.

(/7) Experimental Example 5 Using a potato dextrose agar medium prepared by adding the product of the present invention, an etal-resistant yeast Hansenula ano-mol prepared in advance was used.
a) Approximately I x 102 bacteria were inoculated, and after culturing at 25°C for 7 days, the number of growing bacterial colonies was measured.

The results are shown in Table 5.

Table 5 (Number of colonies growing per petri dish) Experimental example 6 A solution of 10 t of caprylic acid monoglyceride and 90 t of glycerin was added to the bottle (diameter 4
The container was sealed in a container with a height of 8°C and left at a temperature of 5-10°C or -15°C for 24 hours to observe the state of liquid transfer. The results are shown in Table 6.

As is clear from the above, when using the product of the present invention, although an increase in the number of bacteria was observed, no gas expansion or ethyl acetate odor was observed during the test period, and it also showed a high growth inhibiting effect on yeast. . Furthermore, there was little deterioration in the quality of the food, and the preparation was extremely stable.

Therefore, the product of the present invention is extremely excellent as a food preservative.

The method for producing the preservative of the present invention will be explained below with reference to Examples.

In addition, "parts" in the examples means "parts by weight."

Example 1 70 parts of 99% glycerin and 20 parts of 95% ethanol were mixed, and then 10 parts of caprylic acid glycerin ester was added and dissolved to obtain a preservative of the present invention.

Examples 2-4 A preservative having the following composition was obtained in the same manner as in Example 1.

=9 complete-

Claims (1)

[Claims] Food preservatives containing monoglycerin fatty acid ester, glycerin and ethanol