JPH01256375A - Preservative for food - Google Patents
Preservative for foodInfo
- Publication number
- JPH01256375A JPH01256375A JP8236588A JP8236588A JPH01256375A JP H01256375 A JPH01256375 A JP H01256375A JP 8236588 A JP8236588 A JP 8236588A JP 8236588 A JP8236588 A JP 8236588A JP H01256375 A JPH01256375 A JP H01256375A
- Authority
- JP
- Japan
- Prior art keywords
- days
- sample
- chitosan
- shelf life
- acid
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title abstract description 7
- 239000003755 preservative agent Substances 0.000 title abstract description 6
- 230000002335 preservative effect Effects 0.000 title abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 86
- 229920001661 Chitosan Polymers 0.000 claims abstract description 30
- 239000002253 acid Substances 0.000 claims abstract description 13
- 239000005452 food preservative Substances 0.000 claims abstract description 4
- 235000019249 food preservative Nutrition 0.000 claims abstract description 4
- 239000003002 pH adjusting agent Substances 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Substances OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 abstract description 4
- 230000006196 deacetylation Effects 0.000 abstract description 4
- 238000003381 deacetylation reaction Methods 0.000 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 238000007598 dipping method Methods 0.000 abstract description 3
- 238000005507 spraying Methods 0.000 abstract description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract description 2
- 230000002378 acidificating effect Effects 0.000 abstract description 2
- 239000001361 adipic acid Substances 0.000 abstract description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract description 2
- 238000000576 coating method Methods 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 239000001630 malic acid Substances 0.000 abstract description 2
- 235000011090 malic acid Nutrition 0.000 abstract description 2
- HFVMEOPYDLEHBR-UHFFFAOYSA-N (2-fluorophenyl)-phenylmethanol Chemical compound C=1C=CC=C(F)C=1C(O)C1=CC=CC=C1 HFVMEOPYDLEHBR-UHFFFAOYSA-N 0.000 abstract 1
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000001384 succinic acid Substances 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 45
- 238000004806 packaging method and process Methods 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 11
- 235000015220 hamburgers Nutrition 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 235000012149 noodles Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 206010041235 Snoring Diseases 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は安全性の高い天然物であるキトサン及びＰＨ調
整剤である酸とエタノールとの併用より成る食品の保存
料に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a food preservative made of a combination of chitosan, which is a highly safe natural product, an acid, which is a pH regulator, and ethanol.
［従来の技４Ｒ］
従来の食品の保存料は安全性の面で多くの問題を持って
いる。キトサンは蟹や海老等の甲殻類に含まれているキ
チン質を加水分解した天然物であり、卵常に安全性の高
い物である。しかしながら、キトサン単独での食品保存
ではその効果にやや問題がある。[Conventional Technique 4R] Conventional food preservatives have many problems in terms of safety. Chitosan is a natural product obtained by hydrolyzing chitin contained in crustaceans such as crabs and shrimp, and is always highly safe. However, there are some problems with the effectiveness of preserving foods using chitosan alone.
［発明が解決しようとする問題点］
本発明はキトサン及びＰＨ調整剤としての酸とエタノー
ルとの併用により従来の食品添加物に記載されている保
存料であるソルビン酸カリ等、又はキトサンとＰＨ調整
剤としての酸を使用するよりも優れた効果を示す事を見
出した。[Problems to be Solved by the Invention] The present invention uses chitosan, an acid as a pH adjuster, and ethanol together to combine potassium sorbate, etc., which is a preservative listed in conventional food additives, or chitosan and PH adjuster. It has been found that this method is more effective than using acids as modifiers.
［本発明を解決するための手段］
本発明におけるキトサンは酸性水溶液で溶解する程度の
脱アセチル化度である脱アセチル化度７０％以上の物が
望ましい。又、酸はキトサンを溶解する事が出来る酸。[Means for Solving the Present Invention] The chitosan used in the present invention preferably has a deacetylation degree of 70% or more, which is a degree of deacetylation that can be dissolved in an acidic aqueous solution. Also, acid is an acid that can dissolve chitosan.
酢酸、アジピン酸。Acetic acid, adipic acid.
乳酸、クエン酸、コハク酸、リンゴ酸等のカルボン酸が
望ましい。Carboxylic acids such as lactic acid, citric acid, succinic acid, and malic acid are preferred.
本発明に於ける併用とは、キトサン及びＰ Ｈ調整剤と
しての酸で処理後エタノールで処理する方法とキトサン
及びＰＨ調整剤としての酸とエタノールを混合して処理
する事である。In the present invention, the combined use includes a method of treating with chitosan and an acid as a PH adjuster, followed by a treatment with ethanol, and a method of mixing chitosan and an acid as a PH adjuster with ethanol.
具体的な使用方法としては、練り込み（混ぜ込み）、浸
漬、塗布、噴霧等がある。Specific usage methods include kneading (mixing), dipping, coating, and spraying.
又、当該保存料の使用形態は練り込みでは固体、液体、
懸濁液、浸漬、塗布、噴霧では液体。In addition, the usage form of the preservative is solid, liquid,
Liquid in suspension, dipping, application, and spraying.
懸濁液が主となる。Mainly suspension.
濃度は処理条件に応じて予備試験を行い効果的条件を選
ぶことが必要である。Regarding the concentration, it is necessary to conduct preliminary tests depending on the processing conditions and select effective conditions.
処理条件とは当該保存料と食品との接触環境（温度、Ｐ
Ｈ等）である。Processing conditions are the contact environment between the preservative and food (temperature, P
H etc.).
次に使用濃度について述べる。Next, we will discuss the concentration used.
キトサンは高分子多糖のため水溶液にする場合高濃度で
は粘度が高くなり過ぎて作業性が悪くなるので９本発明
では０．０１〜１０％の範囲で実施した。Since chitosan is a high-molecular polysaccharide, when it is made into an aqueous solution, the viscosity becomes too high and workability deteriorates when the concentration is high.9 In the present invention, the concentration was set in the range of 0.01 to 10%.
好ましい使用濃度と使用量は食品の状態（ＰＨ、組成等
）で変わるので予め予備試験を行って決定することが望
ましい。Since the preferred concentration and amount to be used will vary depending on the condition of the food (PH, composition, etc.), it is desirable to determine it by conducting a preliminary test in advance.
［実施例］
以下において実施例を挙げて本発明を更に詳細に説明す
る。[Example] The present invention will be explained in more detail by giving examples below.
実施例１
鮮魚「あじ」の内臓を除去したものに軽く塩をふり焼あ
げる。この試料をＡとする。Example 1 Fresh horse mackerel fish with its internal organs removed was lightly sprinkled with salt and fried. This sample is designated as A.
Ａをキトサン０．０１％（酢酸０．０１％）水溶液に１
分間浸漬後取り出す。充分表面を拭き払いしたものを試
ＮＢとする。Add A to 0.01% chitosan (0.01% acetic acid) aqueous solution
Take out after soaking for a minute. The one whose surface has been thoroughly wiped off is used as the trial NB.
Ａを５０％エタノールに５秒間浸漬後、充分表面を拭き
払いしたものを試料Ｃとする。Sample A was immersed in 50% ethanol for 5 seconds, and the surface was thoroughly wiped off to obtain Sample C.
Ｂを５０％エタノールに５秒間浸漬後、充分拭き払いし
た試料をＤとする。Sample B is immersed in 50% ethanol for 5 seconds and then thoroughly wiped off.
これらを含気包装し２０°Ｃ前後での日持ち試験を官能
によって行った結果次のような結果を得た。These were packaged in air-containing packaging and subjected to a sensory shelf life test at around 20°C. As a result, the following results were obtained.
八 日持ち １．０日 日 日持ち ２．０日 Ｃ日持ち １．５日 Ｄ 日持ち ４．０日 実施例２ 蒲鉾（保存料を入れてないもの）を試料Ａとする。8. Shelf life: 1.0 days Days Shelf life 2.0 days C Shelf life: 1.5 days D Shelf life 4.0 days Example 2 Sample A is kamaboko (without preservatives).
Ａをキトサン０．１％（酢酸０．０５％）水溶液に１分
間浸漬後取り出す。充分拭き払いしたものを試料Ｂとす
る。Ａを７０％エタノールに５秒間浸漬後、充分拭き払
いした試料なＣとする。Ｂを７０％エタノールに５秒間
浸漬後。A was immersed in a 0.1% chitosan (0.05% acetic acid) aqueous solution for 1 minute and then taken out. Sample B is the sample that has been thoroughly wiped off. Sample A was immersed in 70% ethanol for 5 seconds and then thoroughly wiped off to form sample C. After immersing B in 70% ethanol for 5 seconds.
充分拭き払いした試料なりとする。The sample should be thoroughly wiped off.
これらを含気包装し２０°Ｃ前後での日持ち試験を官能
によって行った結果次のような結果を得た。These were packaged in air-containing packaging and subjected to a sensory shelf life test at around 20°C. As a result, the following results were obtained.
八 日持ち １．０日
８ 日持ち ２．０日
Ｃ日持ち ２．０日
Ｄ 日持ち ５．５日
実施例３
ステーキ用牛肉を試ｎＡとする。Ａをキトサン２，０％
（酢酸１．０％）水溶液に１分間浸漬後取り出す。8 days shelf life 1.0 days 8 days 2.0 days C shelf life 2.0 days D shelf life 5.5 days Example 3 Beef for steak was used as trial nA. A is chitosan 2.0%
(1.0% acetic acid) immersed in an aqueous solution for 1 minute and then taken out.
充分表面を拭き払いしたものを試料Ｂとする。Sample B is the sample whose surface has been thoroughly wiped off.
Ａを７０％エタノールに５秒間浸漬後、充分拭き払いし
た試料をＣとする。Sample A was immersed in 70% ethanol for 5 seconds and then thoroughly wiped off.
Ｂを７０％エタノールに５秒間浸漬後、充分拭き払いし
た試料′ｆ：Ｄとする。Sample B was immersed in 70% ethanol for 5 seconds and then thoroughly wiped off to form sample 'f:D.
これらを含気包装し２０°ｃ＠後での日持ち試験を官能
によって行った結果次のような結果を得た。These were packaged in air-containing packaging and a sensory shelf life test was conducted at 20°C. As a result, the following results were obtained.
八 日持ち ２．０日
８ 日持ち ３．０日
Ｃ日持ち ２．５日
Ｄ 日持ち ６．０日
実施例４
加工ハンバーグ（あいびき肉を成形加熱したもの）を試
料Ａとする。8 days shelf life 2.0 days 8 days 3.0 days C shelf life 2.5 days D shelf life 6.0 days Example 4 Sample A is a processed hamburger (snoring meat formed and heated).
加工ハンバーグに１０％キトサン（酢酸４％）水溶液を
ハンバーグの全重量の０．２（Ｗ／Ｗ）％添加して成形
、加熱した試料をＢとする。加工ハンバーグに７０％エ
タノールをハンバーグの全重量の０．０５ （Ｗ／Ｗ
）％添加して成形。A sample B is obtained by adding 0.2% (W/W) of a 10% chitosan (4% acetic acid) aqueous solution to the processed hamburger steak, molding it, and heating it. Add 70% ethanol to the processed hamburger steak by 0.05% of the total weight of the hamburger steak (W/W
)% added and molded.
加熱した試料なＣとする。Let us call the heated sample C.
加工ハンバーグに１０％キトサン（酢酸４％）水溶液を
ハンバーグの全重量の０．２（Ｗ／Ｗ）％及び７０％エ
タノールをハンバーグの０．０５ （Ｗ／Ｗ ）％添加
して、加熱した試ＮＤとする。A test in which 10% chitosan (4% acetic acid) aqueous solution was added to processed hamburger steak at 0.2% (W/W)% of the total weight of the hamburger steak, and 70% ethanol was added at 0.05% (W/W)% of the total weight of the hamburger steak and heated. ND.
これらを含気包装し２０°Ｃ＠後での日持ち試験を官能
によって行った結果数のような結果を得た。These were packaged in air-containing packaging and a sensory shelf life test was conducted at 20° C. The following results were obtained.
八 日持ち ２・５日
８ 日持ち ４．０日
Ｃ日持ち ３．０日
Ｄ 日持ち ５．５日
実施例５
ゆでうどん（強力粉９食塩、水でうったものをゆでたも
の）を試料Ａとする。うどんをうつ時に５％キトサン（
酢酸２％）水溶液をうどんの全重量の１．５（Ｗ／Ｗ）
％添加してゆでた試料をＢとする。うどんに７０％エタ
ノールをうどんの全重量の０．０５（Ｗ／Ｗ）％添加し
てゆでた試料をＣとする。うどんに５％キトサン（酢酸
２％）をうどんの全重量の１．５（Ｗ／Ｗ）％及び７０
％エタノールをうどんの全重量の０．０５（Ｗ／Ｗ）％
添加して成形、加熱した試料なりとする。8 days shelf life 2.5 days 8 days 4.0 days C shelf life 3.0 days D shelf life 5.5 days Example 5 Sample A is boiled udon (strong flour, 9 salt, boiled in water). When eating udon noodles, 5% chitosan (
2% acetic acid) aqueous solution to 1.5 (W/W) of the total weight of udon noodles
% and boiled sample is designated as B. Sample C is a sample in which 70% ethanol is added to udon noodles in an amount of 0.05 (W/W)% of the total weight of the udon noodles. Add 5% chitosan (2% acetic acid) to udon at 1.5 (W/W)% and 70% of the total weight of udon.
% ethanol 0.05 (W/W)% of the total weight of udon
This is a sample that has been added, molded, and heated.
これらを含気包装し２０°Ｃ前後での日持ち試験を官能
によって行った結果数のような結果を得た。These were packaged in air-containing packaging and subjected to a sensory shelf life test at around 20°C, with the following results being obtained.
八 日持ち ２・５日
８ 日持ち ４．５日
Ｃ日持ち ８゜０日
Ｄ 日持ち ９．５日
実施例６
くずもちを試ＭＡとする。Ａをキトサン０゜７％（酢酸
０．８％）水溶液に１分間浸漬後とり出す。充分表面を
拭き払いしたものを試料Ｂとする。Ａを７０％エタノー
ルに５秒間浸漬後。8 days shelf life 2.5 days 8 days 4.5 days C shelf life 8° 0 days D shelf life 9.5 days Example 6 Kuzumochi is used as a trial MA. A was immersed in a 0.7% chitosan (0.8% acetic acid) aqueous solution for 1 minute and then taken out. Sample B is the sample whose surface has been thoroughly wiped off. After immersing A in 70% ethanol for 5 seconds.
充分拭き払いした試料をＣとする。Ｂを７０％エタノー
ルに５秒間浸漬後、充分拭き払いした試料をＤとする。The sample that has been thoroughly wiped off is designated as C. Sample D is obtained by immersing B in 70% ethanol for 5 seconds and wiping it off thoroughly.
これらを含気包装し２０°Ｃ前後での日持ち試験を官能
によって行った結果数のような結果を得た。These were packaged in air-containing packaging and subjected to a sensory shelf life test at around 20°C, with the following results being obtained.
八 日持ち １．０日
８ 日持ち ２．０日
Ｃ日持ち １．５日
Ｄ 日持ち ５．５日
実施例７
豆Ｍ！を試料Ａをする。Ａをキトサン０．２％（酢酸０
．１％）水溶液に１分間浸漬後とり出す。充分表面を拭
き払いしたものを試ＱＢとする。Ａを８０％エタノール
に５秒間浸漬後、充分拭き払いした試料なＣとする。Ｂ
を３０％エタノールに５秒間浸漬後、充分拭き払いした
試料をＤｅする。8 days shelf life 1.0 days 8 days 2.0 days C shelf life 1.5 days D shelf life 5.5 days Example 7 Bean M! Do sample A. A with chitosan 0.2% (acetic acid 0
．． 1%) aqueous solution for 1 minute and then removed. The one whose surface has been thoroughly wiped off will be used as the test QB. Sample A was immersed in 80% ethanol for 5 seconds and then thoroughly wiped off to form sample C. B
After immersing the sample in 30% ethanol for 5 seconds, the sample was thoroughly wiped off and subjected to De-treatment.
これらを含気包装し２０°Ｃ前後での日持ち試験を官能
によって行った結果数のような結果を得た。These were packaged in air-containing packaging and subjected to a sensory shelf life test at around 20°C, with the following results being obtained.
八 日持ち １．０日
８ 日持ち ２．０日
Ｃ日持ち １．０日
Ｄ 日持ち ４．５日
実施例８
卵焼を試料Ａとする。Ａをキトサン０．２％（酢酸０．
１％）水溶液に１分間浸漬後とり出す。充分表面を拭き
払いしたものを試料Ｂとする。Ａを２０％エタノールに
５秒間浸漬後、充分拭き払いした試料なＣとする。Ｂを
２０％エタノールに５秒間浸漬後、充分拭き払いした試
料なりとする。8 days shelf life 1.0 days 8 days 2.0 days C shelf life 1.0 days D shelf life 4.5 days Example 8 Sample A is omelette. A was mixed with 0.2% chitosan (0.2% acetic acid).
1%) aqueous solution for 1 minute and then removed. Sample B is the sample whose surface has been thoroughly wiped off. Sample A was immersed in 20% ethanol for 5 seconds and then thoroughly wiped off to form sample C. Sample B was immersed in 20% ethanol for 5 seconds and then thoroughly wiped off.
これらを含気包装し２０°Ｃ前後での日持ち試験を官能
によって行った結果数のような結果を得た。These were packaged in air-containing packaging and subjected to a sensory shelf life test at around 20°C, with the following results being obtained.
八 日持ち ２．５日
８ 日持ち ４．０日
Ｃ日持ち ８．０日
Ｄ 日持ち ８．８日
実施例９
生シイタケを試料Ａとする。Ａをキトサン０゜０５％（
酢酸０．０２％）水溶液に１分間浸漬後とり出す。8 days shelf life 2.5 days 8 days 4.0 days C shelf life 8.0 days D shelf life 8.8 days Example 9 Sample A is raw shiitake mushroom. A with chitosan 0°05% (
After immersing in a 0.02% acetic acid aqueous solution for 1 minute, take it out.
充分表面を拭き払いしたものを試ＤＢとする。Use the sample DB after thoroughly wiping off the surface.
Ａを２０％エタノールに５秒間浸漬後、充分拭き払いし
た試料をＣとする。Ｂを２０％エタノールに５秒間浸漬
後、充分拭き払いした試料をＤとする。Sample A was immersed in 20% ethanol for 5 seconds and then thoroughly wiped off. Sample B is immersed in 20% ethanol for 5 seconds and then thoroughly wiped off.
これらを含気包装し２０°Ｃ前後での日持ち試験を官能
によって行った結果次のような結果を得た。These were packaged in air-containing packaging and subjected to a sensory shelf life test at around 20°C. As a result, the following results were obtained.
八 日持ち ３．０日
８ 日持ち ５．０日
Ｃ日持ち ８．５日
Ｄ 日持ち ６．５日
実施例１０
イチゴを試料Ａとする。Ａをキトサン０．０５％（酢酸
０．０２％）水溶液に１分間浸漬後とり出す、充分表面
を拭き払いしたものを試料Ｂとする。Ａを２０％エタノ
ールに５秒間浸漬後、充分拭き払いした試ｎをＣとする
。8 days shelf life 3.0 days 8 days 5.0 days C shelf life 8.5 days D shelf life 6.5 days Example 10 Sample A is a strawberry. Sample A was immersed in a 0.05% chitosan (0.02% acetic acid) aqueous solution for 1 minute, taken out, and the surface thoroughly wiped off, which was designated as sample B. Test n in which A was immersed in 20% ethanol for 5 seconds and thoroughly wiped off was designated as C.
Ｂを２０％エタノールに５秒間授潰後、充分拭き払いし
た試料なりとする。A sample is prepared by incubating B in 20% ethanol for 5 seconds and then wiping it off thoroughly.
これらを含気包装し２０゛Ｃ前後での日持ち試験を官能
によって行った結果次のような結果を得た。These were packaged in air-containing packaging and a sensory shelf life test was conducted at around 20°C. As a result, the following results were obtained.
八 日持ち ４．０日
Ｂ 日持ち ６．５日
Ｃ日持ち ５．５日
Ｄ 日持ち ９．５日
実施例１１
薄塩漬の白菜を試ｉＡとする。Ａを漬ける調味液にキト
サン５％（酢酸３％）水溶液を調味液の１（Ｗ／Ｗ）％
添加した試料ｅＢとする。8 Days shelf life 4.0 days B shelf life 6.5 days C shelf life 5.5 days D shelf life 9.5 days Example 11 Lightly salted Chinese cabbage was used as trial iA. Add 5% chitosan (3% acetic acid) aqueous solution to the seasoning solution for soaking A at 1 (W/W)% of the seasoning solution.
Added sample eB.
Ａを漬ける調味液に１００％エタノールを調味液の０．
０３（Ｗ／Ｗ）％添加した試料をＣとする。Ａを漬ける
調味液にキトサン５％（酢酸３％）水溶液を調味液の１
（Ｗ／Ｗ）％及び１００％エタノールを調味液の０．０
３％添加した試料をＤとする。Add 100% ethanol to the seasoning solution in which A is soaked.
The sample containing 03 (W/W)% is designated as C. Add 5% chitosan (3% acetic acid) aqueous solution to the seasoning solution in which A is soaked.
(W/W)% and 100% ethanol to 0.0% of the seasoning liquid.
The sample to which 3% was added is designated as D.
これらを含気包装し２０゛Ｃ前後 での日持ち試験を官
能によって行った結果次のような結果を得た。These were packaged in air-containing packaging and subjected to a sensory shelf life test at around 20°C, and the following results were obtained.
八 日持ち ２．５日
８ 日持ち ８．０日
Ｃ日持ち ３．０日
Ｄ 日持ち１５．０日
［発明の効果］
上記のように本発明によりキトサン及びＰ Ｈ調製剤と
しての酸とエタノールを併用すると安全性が高く且つ実
“周上有効な期間保存が可能になる。8 days shelf life: 2.5 days 8 days: 8.0 days C shelf life: 3.0 days It is highly safe and can be stored for an effective period of time.
Claims (1)
用より成る食品の保存料。A food preservative consisting of a combination of chitosan, an acid as a pH adjuster, and ethanol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8236588A JPH01256375A (en) | 1988-04-05 | 1988-04-05 | Preservative for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8236588A JPH01256375A (en) | 1988-04-05 | 1988-04-05 | Preservative for food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01256375A true JPH01256375A (en) | 1989-10-12 |
Family
ID=13772558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8236588A Pending JPH01256375A (en) | 1988-04-05 | 1988-04-05 | Preservative for food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01256375A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000025734A1 (en) * | 1998-11-04 | 2000-05-11 | Cognis Deutschland Gmbh | Ethanolic cosmetic preparations containing chitosan |
| KR20010103939A (en) * | 2000-05-12 | 2001-11-24 | 이태규 | agricultural preservation laquid |
| KR20020027426A (en) * | 2002-02-25 | 2002-04-13 | 안동현 | Improving method for preservation of bread and confectionery by surface treatment using chitosan |
| WO2018130951A1 (en) * | 2017-01-13 | 2018-07-19 | Marteinsson Runar | Chitosan-containing formulations and methods of making and using the same |
-
1988
- 1988-04-05 JP JP8236588A patent/JPH01256375A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000025734A1 (en) * | 1998-11-04 | 2000-05-11 | Cognis Deutschland Gmbh | Ethanolic cosmetic preparations containing chitosan |
| KR20010103939A (en) * | 2000-05-12 | 2001-11-24 | 이태규 | agricultural preservation laquid |
| KR20020027426A (en) * | 2002-02-25 | 2002-04-13 | 안동현 | Improving method for preservation of bread and confectionery by surface treatment using chitosan |
| WO2018130951A1 (en) * | 2017-01-13 | 2018-07-19 | Marteinsson Runar | Chitosan-containing formulations and methods of making and using the same |
| CN110740723A (en) * | 2017-01-13 | 2020-01-31 | 普利麦克斯公司 | Chitosan-containing formulations and methods of making and using the same |
| US11426486B2 (en) | 2017-01-13 | 2022-08-30 | Primex Ehf. | Chitosan-containing formulations |
| AU2018208032B2 (en) * | 2017-01-13 | 2023-09-21 | Primex Ehf | Chitosan-containing formulations and methods of making and using the same |
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