JPH08154640A - Antimicrobial agent for food - Google Patents
Antimicrobial agent for foodInfo
- Publication number
- JPH08154640A JPH08154640A JP6330462A JP33046294A JPH08154640A JP H08154640 A JPH08154640 A JP H08154640A JP 6330462 A JP6330462 A JP 6330462A JP 33046294 A JP33046294 A JP 33046294A JP H08154640 A JPH08154640 A JP H08154640A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- foods
- antimicrobial agent
- glycine
- 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
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、広範囲の微生物に対し
て生育阻害作用を示す、食品用、特に餃子、春巻き、シ
ューマイに適した抗菌剤に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antibacterial agent which has a growth-inhibiting effect on a wide range of microorganisms and is suitable for foods, especially for dumplings, spring rolls, and shoumai.
【０００２】[0002]
【従来の技術】従来から、食品の保存性を高めるため
に、各種抗菌剤が用いられてきた。合成抗菌剤について
は、ソルビン酸塩や安息香酸などの使用が認められてお
り、目的に応じて適宜利用されている。また、天然抗菌
剤についてもリゾチーム、プロタミン、香辛料抽出物な
どの製剤が商品化されてきた。最近になって、合成抗菌
剤は、効果は優れるものの安全性に疑問が残るため、安
全性の高い天然抗菌剤のニーズが高まってきており、ヒ
ノキチオールを抗菌剤とする特開平５ー２２１８０７号
公報、ウドの抽出物を食品保存料とする特開平５ー１２
３１４０号公報などが先行技術として公知となってい
る。そして、現在、天然抗菌剤としてリゾチーム、プロ
タミン、香辛料抽出物などの製剤が上市されている。し
かし、いずれの抗菌剤も長所、短所があり、単独で餃
子、春巻き、シューマイに添加しても十分な抗菌効果を
得ることができなかった。2. Description of the Related Art Conventionally, various antibacterial agents have been used to improve the storability of foods. As synthetic antibacterial agents, the use of sorbate, benzoic acid and the like is approved, and they are appropriately used depending on the purpose. As for natural antibacterial agents, formulations such as lysozyme, protamine, and spice extracts have been commercialized. Recently, synthetic antibacterial agents have excellent effects, but the safety remains questionable. Therefore, there is a growing need for highly safe natural antibacterial agents, and Japanese Patent Application Laid-Open No. Hei 5-221807 discloses that hinokitiol is used as the antibacterial agent. , Udo extract as food preservative
No. 3140 and the like are known as prior art. At present, preparations such as lysozyme, protamine, and spice extracts are put on the market as natural antibacterial agents. However, all of the antibacterial agents have advantages and disadvantages, and even if they were added alone to dumplings, spring rolls, and shoumai, a sufficient antibacterial effect could not be obtained.
【０００３】[0003]
【発明が解決しようとする課題】本発明の目的は、特定
の物質を組み合わせて餃子、春巻き、シューマイ等の食
品に添加することにより、広範囲の微生物に対して生育
阻害作用を示す食品用抗菌剤を提供することにある。The object of the present invention is to provide an antibacterial agent for foods which shows a growth inhibitory action against a wide range of microorganisms by adding a specific substance in combination to foods such as dumplings, spring rolls, and pork mai. To provide.
【０００４】[0004]
【課題を解決するための手段】本発明は酢酸類、グリシ
ンおよび焼成カルシウムを有効成分として含有する食品
用、特に餃子、春巻き、シューマイ等の食品に適した抗
菌剤に関する。本発明で用いられる酢酸類とは酢酸と酢
酸アンモニウムと酢酸の塩であり、酢酸は天然あるいは
合成の酢酸が使用でき、酢酸の塩としては酢酸カリウ
ム、酢酸カルシウム、酢酸ナトリウムなどが使用でき
る。この中から一種または複数を組み合わせて使用でき
る。また、酢酸と酢酸ナトリウムを混合して粉末化した
製剤（粉末化酢酸）も本発明に使用できる。本発明で用
いられる酢酸類の配合量は通常０．１〜９０重量％、好
ましくは０．５〜５０重量％、より好ましくは１〜３０
重量％である。０．１重量％未満では抗菌効果が少な
く、９０重量％を超えると他の成分との相乗作用が弱く
なり、酢酸類単体の抗菌活性と大差がなくなる。The present invention relates to an antibacterial agent suitable for foods containing acetic acid, glycine and calcined calcium as active ingredients, especially for foods such as dumplings, spring rolls, and pork mai. The acetic acid used in the present invention is a salt of acetic acid, ammonium acetate and acetic acid. As acetic acid, natural or synthetic acetic acid can be used, and as the acetic acid salt, potassium acetate, calcium acetate, sodium acetate and the like can be used. Of these, one kind or a plurality of kinds can be used in combination. Further, a preparation prepared by mixing acetic acid and sodium acetate and powdering (powdered acetic acid) can also be used in the present invention. The amount of acetic acid used in the present invention is usually 0.1 to 90% by weight, preferably 0.5 to 50% by weight, more preferably 1 to 30%.
% By weight. If it is less than 0.1% by weight, the antibacterial effect is small, and if it exceeds 90% by weight, the synergistic action with other components is weakened, and there is not much difference from the antibacterial activity of acetic acid alone.
【０００５】本発明で用いられるグリシンは、合成また
は絹フィブロイン、ゼラチンなどに含まれる天然のグリ
シンを使用する。本発明で用いられるグリシンの配合量
は通常０．１〜９０重量％、好ましくは０．５〜５０重
量％、より好ましくは１〜３０重量％である。０．１重
量％未満では抗菌効果が発揮できず、９０重量％を超え
ると他の成分との相乗作用が弱くなり、グリシン単体の
抗菌活性と大差がなくなる。The glycine used in the present invention is natural glycine contained in synthetic or silk fibroin, gelatin and the like. The amount of glycine used in the present invention is usually 0.1 to 90% by weight, preferably 0.5 to 50% by weight, more preferably 1 to 30% by weight. If it is less than 0.1% by weight, the antibacterial effect cannot be exhibited, and if it exceeds 90% by weight, the synergistic action with other components is weakened, and there is no great difference from the antibacterial activity of glycine alone.
【０００６】本発明で用いられる焼成カルシウムは、貝
殻を焼成して得られた貝カルシウムや卵殻を焼成して得
られた卵殻カルシウムなど主に酸化カルシウムを含んだ
ものを使用できる。本発明で用いられる焼成カルシウム
の配合量は通常０.０１〜５重量％、好ましくは０.０５
〜１重量％である。０.０１重量％未満では抗菌効果が
少なく、５重量％を超えると他の成分と化学反応を起こ
して着色したり、食品の味が悪くなる。The calcined calcium used in the present invention may be one containing mainly calcium oxide, such as shell calcium obtained by calcining a shell or egg shell calcium obtained by calcining an egg shell. The amount of calcined calcium used in the present invention is usually 0.01 to 5% by weight, preferably 0.05.
~ 1% by weight. If it is less than 0.01% by weight, the antibacterial effect is small, and if it exceeds 5% by weight, it causes a chemical reaction with other components to cause coloration, or the taste of food is deteriorated.
【０００７】本発明の食品用抗菌剤に相乗剤として、他
の抗菌剤、例えばアルコール、香辛料、酢酸類以外の有
機酸等を、全量に対して、通常０〜１０重量部の範囲で
添加することもできる。また、本発明の食品用抗菌剤に
賦形剤として、乳糖、デキストリン、セルロース、澱
粉、脱脂粉乳等を全量に対して、０〜９９．９重量部の
範囲で添加することができる。As a synergist, other antibacterial agents such as alcohol, spices, organic acids other than acetic acid, etc. are added to the antibacterial agent for foods of the present invention in an amount of usually 0 to 10 parts by weight based on the total amount. You can also Moreover, lactose, dextrin, cellulose, starch, skim milk powder, etc. can be added to the antibacterial agent for food of the present invention as an excipient in the range of 0 to 99.9 parts by weight based on the total amount.
【０００８】本発明の抗菌剤をシューマイ等の食品に直
接添加することにより、バチルスサブティリス（Bacill
us subtilis IFO-13719）、スタフィロコッカス アウ
レウス（Staphylococcus aureus IFO-13276）などグラ
ム陽性菌、エセリシア コリ（Escherichia coli IFO-3
301）、サルモネラ タイフィムリウム（Salmonella ty
phimurium IFO-13245）などのグラム陰性菌、サッカロ
ミセス セレビジェ（Saccharomyces cerevisiae IFO-0
209）、アスペルギルス ニイジャー（Aspergillus nig
er IFO-4414）などの真菌等、広範囲の微生物の生育を
阻害することができる。[0008] By directly adding the antibacterial agent of the present invention to food products such as Shoumai, Bacillus subtilis (Bacill)
us subtilis IFO-13719), Staphylococcus aureus IFO-13276, and other Gram-positive bacteria, Escherichia coli IFO-3
301), Salmonella typhimurium (Salmonella ty)
phimurium IFO-13245) and other Gram-negative bacteria, Saccharomyces cerevisiae IFO-0
209), Aspergillus nig
It can inhibit the growth of a wide range of microorganisms such as fungi such as er IFO-4414).
【０００９】この際、本発明の食品用抗菌剤の添加割合
は、餃子、春巻き、シューマイ等の食品に対して通常
０．０１〜１０重量％、好ましくは０．０５〜５重量
％、より好ましくは０．１〜１重量％である。前記添加
量が０．０１重量％未満では、生育阻害効果が得られに
くく、また１０重量％を超えると、添加する食品等の味
を損ねたり、着色するので好ましくない。At this time, the addition ratio of the food antibacterial agent of the present invention is usually 0.01 to 10% by weight, preferably 0.05 to 5% by weight, and more preferably 0.05 to 5% by weight with respect to foods such as dumplings, spring rolls, and pork mai. Is 0.1 to 1% by weight. If the addition amount is less than 0.01% by weight, it is difficult to obtain the growth inhibitory effect, and if it exceeds 10% by weight, the taste of foods to be added is spoiled or colored, which is not preferable.
【００１０】[0010]
【発明の効果】本発明の抗菌剤は、酢酸類、グリシンお
よび焼成カルシウムを有効成分とし、広範囲の微生物に
対して生育阻害作用を有する。そして、餃子、春巻き、
シューマイ等の食品に添加することにより保存性を著し
く高めることができる。The antibacterial agent of the present invention contains acetic acid, glycine and calcined calcium as active ingredients and has a growth-inhibiting effect on a wide range of microorganisms. And dumplings, spring rolls,
Preservability can be remarkably enhanced by adding it to foods such as Shoumai.
【００１１】[0011]
【実施例】以下、製造例、実施例及び比較例により本発
明をさらに詳しく説明する。 実施例１ 常温で、ロッキングミキサーに乳糖９９．７９ｋｇを入
れ攪拌しながら酢酸１００ｇ、グリシン１００ｇ、貝焼
成カルシウム１０ｇを順次添加して３０分間攪拌を行い
粉体混合して実施例１の組成物を製造した。その組成を
表１に示した。EXAMPLES Hereinafter, the present invention will be described in more detail with reference to production examples, examples and comparative examples. Example 1 At room temperature, 99.79 kg of lactose was placed in a rocking mixer, 100 g of acetic acid, 100 g of glycine, and 10 g of calcined shellfish calcium were sequentially added with stirring, and the mixture was stirred for 30 minutes to mix powders to obtain the composition of Example 1. Manufactured. The composition is shown in Table 1.
【００１２】[0012]
【表１】 [Table 1]
【００１３】比較例１ 常温で、ロッキングミキサーに乳糖９９．８ｋｇを入れ
攪拌しながら酢酸１００ｇ、グリシン１００ｇを順次添
加して３０分間攪拌を行い粉体混合して比較例１の組成
物を製造した。その組成を表２に示した。Comparative Example 1 At room temperature, lactose (99.8 kg) was placed in a rocking mixer, 100 g of acetic acid and 100 g of glycine were sequentially added to the mixture with stirring, and the mixture was stirred for 30 minutes to mix powders to prepare a composition of Comparative Example 1. . The composition is shown in Table 2.
【００１４】[0014]
【表２】 [Table 2]
【００１５】つぎに、実施例１の組成物を使用して、中
華食品の代表として餃子、春巻き、シューマイの製造方
法として次の製造例１〜３により、餃子、春巻き、シュ
ーマイを製造して、下記の抗菌剤の試験例１〜３によ
り、抗菌性のテストを行なった。Next, using the composition of Example 1, dumplings, spring rolls, and pork mai were produced according to the following Production Examples 1 to 3 as a method for producing dumplings, spring rolls, and pork mai as a representative of Chinese foods, An antibacterial test was conducted according to Test Examples 1 to 3 of the following antibacterial agent.
【００１６】製造例１ （餃子の製造法）あんは、豚挽き肉３００重量部、刻み
ねぎ９０重量部、刻みしょうが１５重量部、干し海老３
０重量部、白菜５００重量部、しょうゆ９０重量部、塩
１０重量部及びグルタミン酸ナトリウム５重量部、皮は
強力粉２００重量部、薄力粉１００重量部、塩５重量
部、熱湯１００重量部を材料とした。ねぎ、ショウガ、
干し海老をスライサーでみじん切りにして豚挽き肉とグ
ルタミン酸ナトリウムを加え、ミキサーで１分間攪拌し
た。次に、煮沸後細切れにした白菜を加えて５分間攪拌
した。製麺機で調製した皮であんを包み、一般的な方法
で調理し、焼き餃子とした。Production Example 1 (Production method of dumplings) 300 g by weight of minced pork, 90 parts by weight of onion, 15 parts by weight of ginger, dried shrimp 3
0 parts by weight, 500 parts by weight of Chinese cabbage, 90 parts by weight of soy sauce, 10 parts by weight of salt and 5 parts by weight of sodium glutamate, 200 parts by weight of strong flour, 100 parts by weight of soft flour, 5 parts by weight of salt, and 100 parts by weight of hot water were used as materials. . Green onions, ginger,
The dried shrimp were chopped with a slicer, minced pork and sodium glutamate were added, and the mixture was stirred with a mixer for 1 minute. Next, after boiling, chopped Chinese cabbage was added and stirred for 5 minutes. Wrapped the bean paste in the noodles prepared with a noodle making machine, and cooked it by a general method to prepare baked gyoza.
【００１７】製造例２ （春巻きの製造法）あんは、ゆでたけのこ５０重量部、
椎茸２０重量部、もやし１００重量部、刻みねぎ３０重
量部、刻みしょうが３０重量部、酒３０重量部、塩１０
重量部、馬鈴薯でんぷん５重量部及び水１５重量部を、
皮は、強力粉３００重量部、上新粉１５重量部、水３０
０重量部を材料とする。ゆでたけのこ、椎茸、もやし、
刻みねぎ、刻みしょうが、酒及び塩をクッカーで１５分
炒めた後、水に溶いた馬鈴薯でんぷんを加えてさらに５
分炒めた。あらかじめ鉄板で調製した皮に炒めたあんを
包み、１８０℃に加熱したなたねサラダ油で１０分間揚
げて春巻きを調製した。Production Example 2 (Method for producing spring rolls) Anwa is 50 parts by weight of boiled bamboo shoots,
Shiitake 20 parts by weight, sprouts 100 parts by weight, onion 30 parts by weight, chopped ginger 30 parts by weight, sake 30 parts by weight, salt 10
Parts by weight, potato starch 5 parts by weight and water 15 parts by weight,
The skin is 300 parts by weight of strong powder, 15 parts by weight of fresh powder, and 30 parts of water.
0 parts by weight is used as the material. Boiled bamboo shoots, shiitake mushrooms, sprouts,
Stir fry onion, ginger, sake and salt in a cooker for 15 minutes, then add potato starch dissolved in water and add 5 more.
Fried for minutes. A spring roll was prepared by wrapping a fried bean paste in a skin prepared in advance on an iron plate and fried in rapeseed salad oil heated to 180 ° C. for 10 minutes.
【００１８】製造例３ （シューマイの製造法）シューマイのあんは、豚挽き肉
４００重量部、タマネギみじん切り１００重量部、ゴマ
油３０重量部、酒３０重量部、醤油６０重量部、塩１０
重量部、砂糖１５重量部及び水５０重量部を材料とし
た。豚挽き肉にゴマ油、酒、醤油、塩及び砂糖を加えて
ミキサーで５分間混合した。さらに水、タマネギを加え
て５分間混合した。皮でこのあんを包みクッカー（９５
℃）で７分間蒸した。Production Example 3 (Production Method of Shoumai) The sauce of Shoumai is 400 parts by weight of minced pork, 100 parts by weight of chopped onion, 30 parts by weight of sesame oil, 30 parts by weight of sake, 60 parts by weight of soy sauce, and 10 parts of salt.
Parts by weight, sugar 15 parts by weight and water 50 parts by weight were used as materials. Sesame oil, sake, soy sauce, salt and sugar were added to ground pork and mixed for 5 minutes with a mixer. Further water and onion were added and mixed for 5 minutes. Wrap this bean paste in the skin and cook (95
Steamed for 7 minutes.
【００１９】試験例１ 製造例１の餃子のあんに実施例１および比較例１の製剤
を各々０．５重量％粉体で直接添加混合して餃子を製造
し、１０℃中に３、６、１０日間保存した。生菌数の測
定は初期及び各保存期間後の餃子をすり潰して、この５
ｇと水４５ｇをホモゲナイザーにいれ３０００ｒｐｍに
て５分間ホモゲナイズしてサンプルとした。標準寒天培
地を使い混釈培養法にて３７℃、２４時間培養した後に
コロニー数を測定し生菌数とした。その結果を表３に示
した。Test Example 1 Gyoza dumplings of Production Example 1 were directly added and mixed with the formulations of Example 1 and Comparative Example 1 at 0.5% by weight of powder to produce dumplings, and the mixture was prepared at 10 ° C. for 3 or 6 times. It was stored for 10 days. The viable cell count was measured by crushing the gyoza at the initial stage and after each storage period.
g and 45 g of water were put in a homogenizer and homogenized at 3000 rpm for 5 minutes to prepare a sample. After culturing at 37 ° C. for 24 hours by a pour culture method using a standard agar medium, the number of colonies was measured and used as the viable cell count. Table 3 shows the results.
【００２０】[0020]
【表３】 [Table 3]
【００２１】試験例２ 製造例２の春巻きのあんに実施例１および比較例１の製
剤を各々０．０５重量％粉体で直接添加混合して春巻き
を製造し、４℃中に５、１０、１５日間保存した。試験
例１と同様にして生菌数を測定し、その結果を表４に示
した。Test Example 2 Spring rolls produced in Production Example 2 The formulations of Example 1 and Comparative Example 1 were directly added and mixed in the form of 0.05% by weight of powder to produce spring rolls, and the spring rolls were mixed at 4 ° C. for 5 and 10%. It was stored for 15 days. The viable cell count was measured in the same manner as in Test Example 1, and the results are shown in Table 4.
【００２２】[0022]
【表４】 [Table 4]
【００２３】試験例３ 製造例３のシューマイのあんに実施例１および比較例１
の製剤を各々２重量％粉体で直接添加混合してシューマ
イを製造し、２５℃中で２日間保存した。試験例１と同
様の方法で生菌数を測定し、その結果を表５に示した。TEST EXAMPLE 3 Shoumai's bean paste Example 1 and Comparative Example 1 of Production Example 3
2% by weight of each of the above formulations was directly added to and mixed with each other to prepare Shumai, which were stored at 25 ° C. for 2 days. The viable cell count was measured in the same manner as in Test Example 1, and the results are shown in Table 5.
【００２４】[0024]
【表５】 [Table 5]
【００２５】実施例２〜５ 表１に示した実施例２〜５の本発明の抗菌剤の組成物を
実施例１に準じて、製造例１〜３により、餃子、春巻
き、シューマイを製造して、抗菌剤の試験例１〜３に供
し表３〜５にその結果を示した。Examples 2 to 5 According to Example 1, the antibacterial agent compositions of the present invention of Examples 2 to 5 shown in Table 1 were prepared according to Production Examples 1 to 3 to prepare dumplings, spring rolls, and choux mai. The results are shown in Tables 3 to 5 for the test examples 1 to 3 of the antibacterial agent.
【００２６】比較例２〜８ 表１に示した比較例２〜８の抗菌剤の組成物を実施例１
に準じて、製造例１〜３により、餃子、春巻き、シュー
マイを製造して、抗菌剤の試験例１〜３に供し表３〜５
にその結果を示した。Comparative Examples 2-8 The compositions of the antibacterial agents of Comparative Examples 2-8 shown in Table 1 were used in Example 1
According to Production Examples 1 to 3, dumplings, spring rolls, and pork belly were produced, and used in Test Examples 1 to 3 of the antibacterial agent.
The results are shown in.
【００２７】表３〜５より本発明の組成物の実施例１〜
５の抗菌剤が餃子、春巻き、シューマイに対して優れた
抗菌活性を示すことがわかる。From Tables 3 to 5, Examples 1 to 1 of the composition of the present invention are shown.
It can be seen that the antibacterial agent of No. 5 exhibits excellent antibacterial activity against dumplings, spring rolls, and shumai.
Claims (1)
を有効成分として含有する食品用抗菌剤。1. An antibacterial agent for food containing acetic acid, glycine and calcined calcium as active ingredients.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6330462A JPH08154640A (en) | 1994-12-08 | 1994-12-08 | Antimicrobial agent for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6330462A JPH08154640A (en) | 1994-12-08 | 1994-12-08 | Antimicrobial agent for food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH08154640A true JPH08154640A (en) | 1996-06-18 |
Family
ID=18232900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6330462A Pending JPH08154640A (en) | 1994-12-08 | 1994-12-08 | Antimicrobial agent for food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH08154640A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002063963A1 (en) * | 2001-02-16 | 2002-08-22 | Murakashi Lime Industry Co., Ltd. | Antibacterial composition |
| EP1629724A1 (en) * | 2004-08-27 | 2006-03-01 | PURAC Biochem BV | The use of glycine and/or a glycine derivative as antibacterial agent in foods and/or drinks |
| JP2014014801A (en) * | 2012-07-11 | 2014-01-30 | Tokyo Univ Of Agriculture & Technology | Sterilized water, antiviral agent, washing water for sterilization in perishable food processing system, and insecticide for poultry |
| JP2015006170A (en) * | 2013-05-31 | 2015-01-15 | 奥野製薬工業株式会社 | Shelf-life extending agent for foods |
| WO2019078173A1 (en) * | 2017-10-16 | 2019-04-25 | 株式会社日本抗菌総合研究所 | Antimicrobial composition |
-
1994
- 1994-12-08 JP JP6330462A patent/JPH08154640A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002063963A1 (en) * | 2001-02-16 | 2002-08-22 | Murakashi Lime Industry Co., Ltd. | Antibacterial composition |
| EP1629724A1 (en) * | 2004-08-27 | 2006-03-01 | PURAC Biochem BV | The use of glycine and/or a glycine derivative as antibacterial agent in foods and/or drinks |
| WO2006021588A1 (en) | 2004-08-27 | 2006-03-02 | Purac Biochem Bv | Antibacterial agent for preserving fresh meat |
| WO2006021589A1 (en) * | 2004-08-27 | 2006-03-02 | Purac Biochem Bv | The combined use of glycine and/or glycine derivatives and lactate and/or (di)acetate as antibacterial agent against listeria in foods and/or drinks |
| WO2006021587A1 (en) | 2004-08-27 | 2006-03-02 | Purac Biochem Bv | The use of glycine and/or glycine derivatives as antibacterial agent against gram negative bacterial pathogens in foods and/or drinks |
| JP2014014801A (en) * | 2012-07-11 | 2014-01-30 | Tokyo Univ Of Agriculture & Technology | Sterilized water, antiviral agent, washing water for sterilization in perishable food processing system, and insecticide for poultry |
| JP2015006170A (en) * | 2013-05-31 | 2015-01-15 | 奥野製薬工業株式会社 | Shelf-life extending agent for foods |
| WO2019078173A1 (en) * | 2017-10-16 | 2019-04-25 | 株式会社日本抗菌総合研究所 | Antimicrobial composition |
| JPWO2019078173A1 (en) * | 2017-10-16 | 2020-11-05 | 株式会社日本抗菌総合研究所 | Antibacterial composition |
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