PURPOSE: To obtain a preservative for foods, feed, etc., having hypotensive action, cholesterol lowering action, blood sugar lowering action, extremely improved antimicrobial effects by synergistic action of compounded materials, by mixing red KOJI with itaconic acid.
CONSTITUTION: Rice which is immersed in water for 24 hours and dehydrated for one hour is sterilized in an autoclave at 121°C for 20 minutes, sterilely inoculated with Monascus anka IFO4478, aerobically cultured at 30°C until red KOJI sufficiently multiplies, heat-treated at 80°C for 15 minutes to destroy red KOJI, dried by sending air at 70°C and further ground to give powdery red KOJI, which is extracted with ethanol. The extracted solution is concentrated to give an extract of red KOJI with ethanol. Then 1 pt.wt. of the extract of red KOJI with ethanol is mixed with 0.01-100 pts.wt. of itaconic acid to give the objective preservative useful for foods, feed, etc., capable of showing excellent retaining effect by synergistic effect of red KOJI and itaconic acid.
TANABE NOBUKAZU
ASANO KOICHI
HORIE TAKASHI
SUMISHO KAGAKUHIN KK