Title:
保存性に優れた食品の製造法および食品保存剤
Document Type and Number:
Japanese Patent JP4679023
Kind Code:
B2
Abstract:
The present invention provides a food preservative which contains an antibacterial substance having a high safety and which enhances the preservability of a food without exerting an adverse influence to the taste and flavor of the food; and a method for preserving a food. The following substances are used alone or in combination for a food additive: 1,5-D-anhydrofructose, and one or two or more of substances having an antibacterial activity and each capable of being used as a food additive such as amino acids such as glycine, alanine and the like; glycerin lower fatty acid esters; sugar esters; salts of vitamin B1; polyphosphates; ethanol; basic proteins and peptides such as protamine or the like; antibacterial extract from licorice; extract from red pepper; extract from hop; extract from yucca; extract from moso bamboo (thick-stemmed bamboo); extract from grape fruit seed; extract from wasabi (Japanese horseradish) or mustard; organic acids such as acetic acid or the like and the salts thereof; sorbic acid, benzoic acid and the salts and esters thereof; propionic acid and the salt thereof; chitosan and bacterium DNA.
Inventors:
Mizuo Yajima
Kazuhiko Nozaki
Muroya Kenyasu
Kazuhiro Yoshinaga
Fujisue truth
Kazuhiko Nozaki
Muroya Kenyasu
Kazuhiro Yoshinaga
Fujisue truth
Application Number:
JP2001556114A
Publication Date:
April 27, 2011
Filing Date:
January 30, 2001
Export Citation:
Assignee:
Asama Kasei Co., Ltd.
Nippon Starch Industry Co., Ltd.
Nippon Starch Industry Co., Ltd.
International Classes:
A23L3/3562; A23B4/20; A23B5/14; A23F5/24; A23L2/44; A23L3/34; A23L3/3472; A23L3/349; A23L3/3508; A23L3/3517; A23L3/3526; A23L3/358; A23L7/109; A23L7/196; A23L9/10; A23L11/00; A23L13/40; A23L15/00; A23L17/00; A23L19/00; A23L19/12; A23L19/20; A23L35/00
Domestic Patent References:
| JPH04341169A | 1992-11-27 |
Attorney, Agent or Firm:
Masataka Oshima