JPS6035103B2 - Preservative additives for food preservation - Google Patents
Preservative additives for food preservationInfo
- Publication number
- JPS6035103B2 JPS6035103B2 JP57054410A JP5441082A JPS6035103B2 JP S6035103 B2 JPS6035103 B2 JP S6035103B2 JP 57054410 A JP57054410 A JP 57054410A JP 5441082 A JP5441082 A JP 5441082A JP S6035103 B2 JPS6035103 B2 JP S6035103B2
- Authority
- JP
- Japan
- Prior art keywords
- potassium chloride
- ethanol
- mixture
- glycerin
- preservative
- 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.)
- Expired
Links
- 239000000654 additive Substances 0.000 title claims description 20
- 239000003755 preservative agent Substances 0.000 title claims description 18
- 230000002335 preservative effect Effects 0.000 title claims description 18
- 238000009920 food preservation Methods 0.000 title claims 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 68
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 62
- 239000001103 potassium chloride Substances 0.000 claims description 33
- 235000011164 potassium chloride Nutrition 0.000 claims description 33
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 16
- 230000000996 additive effect Effects 0.000 claims description 14
- 235000011187 glycerol Nutrition 0.000 claims description 14
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 12
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 12
- 239000000600 sorbitol Substances 0.000 claims description 12
- 235000019441 ethanol Nutrition 0.000 claims description 6
- 235000010356 sorbitol Nutrition 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 2
- 239000000243 solution Substances 0.000 description 11
- 235000013305 food Nutrition 0.000 description 10
- 239000007788 liquid Substances 0.000 description 9
- 230000003204 osmotic effect Effects 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 230000007423 decrease Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000001556 precipitation Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 241001504592 Trachurus trachurus Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005660 chlorination reaction Methods 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- -1 sorbitate Chemical compound 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】
本発明は、主として漬物頚の保存食品についてそれの品
質の保持と日特を良好にするために用いる保存添加剤に
関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a preservative additive mainly used for preserving the quality of preserved pickled neck foods and improving their quality.
漬物等の食品の保存添加剤は、従来にあっては、食塩（
Ｎａｃｌ）が主体であった。Conventionally, the preservative additive for foods such as pickles is salt (
Nacl) was the main ingredient.
しかし、近年、健康のため、食品の低塩化が望まれるよ
うになって、食品に対する食塩の添加量を減らす傾向に
あり、これに起因して薄液の鯵透圧の低下をきたし、保
存食品の変敗を早める問題が出てきている。この変敗の
防止は、低塩化による鯵透圧の低下を、代替惨透圧物質
の添加により補足することで解消でき、その代替惨透圧
物質としては、塩化カリウム（Ｋｃｌ）及びエタノール
が考えられる。However, in recent years, it has become desirable for foods to be low in salt for health reasons, and there is a tendency to reduce the amount of salt added to foods. Problems are emerging that will accelerate the decline. This deterioration can be prevented by supplementing the decrease in horse mackerel osmotic pressure caused by low chlorination by adding an alternative osmotic pressure substance, and potassium chloride (Kcl) and ethanol are considered as the alternative osmotic pressure substances. It will be done.
そして、これら塩化カリウム及びエタノールは、それら
を単用して、所定の惨透圧が得られるまでにするよりも
、それらを併用して所定の鯵透圧に達するようにするこ
とが、それらの個々の使用量を半減せしめて、それらの
くせ味を食品に持込ませないことになるうえにおいて望
ましい。このことから、塩化カリウムがエタノールに対
して所定の割合で溶解している濃厚な溶液が、保存添加
剤として調整できていれば、漬物を製造するに際し、そ
の漬液に対し予め調整しておいた保存添加剤を数％の割
合で添加していくことでト低塩化による鯵透圧の低下を
簡単に補正していけることになり、鯵透圧の低下の対策
として極めて有効となる。It is better to use potassium chloride and ethanol in combination to reach a predetermined osmotic pressure, rather than using them alone to reach a predetermined osmotic pressure. It is desirable to reduce the amount of each ingredient used in half, as this will prevent the unpleasant taste from being introduced into the food. From this, if a concentrated solution of potassium chloride dissolved in ethanol at a predetermined ratio could be prepared as a preservative additive, it would be possible to prepare it in advance for the pickling solution when making pickles. By adding a preservative additive at a rate of several percent, it is possible to easily correct the decrease in the permeability of horse mackerel due to low chloride, which is extremely effective as a measure against the decrease in the permeability of horse mackerel.
しかし、塩化カリウムは粉末であり、エタノールに対し
ては鱗熔で、エタノールに対する溶解度は低く、１％以
下も溶けない。However, potassium chloride is a powder and has a low solubility in ethanol, being less than 1% soluble in ethanol.
しかも、塩化カリウムを水に溶解しておいても、エタノ
ールを添加していくと白濁・沈澱が生じてきてやがて殆
んどが析出し沈澱してくるようになる。このため、塩化
カリウムとエタノールとを併用して鯵透庄の低下を補正
しようとする場合には、添加により所定の惨透圧が得ら
れるように計算した量の塩化カリウム及びエタノールを
個々に秤量して添加し、猿液による稀釈により塩化カリ
ウムの析出を防止するようにしなければならず、その使
用が甚だ面倒である問題が出てくる。本発明における目
的は、上述の問題を解消するために、濃厚な塩化カリウ
ムのエタノール溶液を主体とする保存添加剤が得られる
ようにすることにある。Moreover, even if potassium chloride is dissolved in water, as ethanol is added, white turbidity and precipitation will occur, and eventually most of the solution will start to precipitate. Therefore, when using potassium chloride and ethanol together to correct the decrease in osmolarity, it is necessary to weigh out the amounts of potassium chloride and ethanol calculated individually so that the specified osmolarity can be obtained by adding them. It is necessary to prevent the precipitation of potassium chloride by diluting the potassium chloride with saline solution, which poses the problem that its use is extremely troublesome. The object of the present invention is to make it possible to obtain a preservative additive based on a concentrated ethanolic solution of potassium chloride in order to solve the above-mentioned problems.
そして、本発明は、上述の問題を解消するために、種々
の実験を行なったところ、塩化カリウムのエタノールに
対する溶解度は、ソルビットまたはグリセリンまたはそ
れらの混合液を添加することで、数十倍乃至数百倍に高
まり、塩化カリウムをエタノールに対し略等量近くにま
で添加しても、白濁・析出・沈澱せしめることなく極め
て良好に溶解していく知見を得たことによるものである
。In order to solve the above-mentioned problems, the present invention has conducted various experiments and found that the solubility of potassium chloride in ethanol can be increased by several tens to several times by adding sorbitol, glycerin, or a mixture thereof. This is due to the discovery that even when potassium chloride is added to ethanol in an approximately equal amount, it dissolves extremely well without clouding, precipitation, or precipitation.
５即ち、塩化カリ
ウムは、水に完全に溶解している状態で、それにエタノ
ールを添加していくと白濁が生じ、エタノールの水に対
する割合の増大で殆んどが析出し沈澱するようになるが
、そのエタノールの添加により塩化カリが析出・沈澱し
てきＺた液に、ソルビツトまたはグリセリン、またはそ
れらの混合物を添加していくと、再び透明な溶解液に戻
るようになること、また、塩化カリをソルビットまたは
グリセリンまたはそれらの混合物の溶液に溶解させた後
に、その溶解液にエタノールＺを加えると、白濁・沈澱
は生ぜず、塩化カリが、ソッビットまたはグリセリンま
たはそれらの混合液に溶解した状態のまま、エタノール
に対して均質に溶解に溶解混合していく結果を得たので
、塩化カリウムをエタノールと混和した濃厚な保存添２
加剤を調整するに際し、塩化カリウムとエタノールとソ
ルビツトまたはグリセリンまたはそれらの混合液との三
者を配合して混和し、濃厚な割合で添加し塩化カリウム
がエタノールに対して完全にに溶解した状態となった保
存添加剤に調整するよ２うにした手段を提起するもので
ある。次に実施の一例を説明する。5. In other words, when potassium chloride is completely dissolved in water and ethanol is added to it, it becomes cloudy, and as the ratio of ethanol to water increases, most of it begins to precipitate. When sorbitol, glycerin, or a mixture thereof is added to the solution in which potassium chloride has precipitated and precipitated due to the addition of ethanol, the solution returns to a transparent solution. When ethanol Z is added to the solution after dissolving it in a solution of sorbitol, glycerin, or a mixture thereof, no clouding or precipitation occurs, and potassium chloride remains dissolved in sorbitol, glycerin, or a mixture thereof. Since we obtained the result that potassium chloride was homogeneously dissolved and mixed in ethanol, we used a concentrated preservative additive 2 in which potassium chloride was mixed with ethanol.
When preparing the additive, mix potassium chloride, ethanol, sorbitate, glycerin, or a mixture thereof, and add them in a concentrated ratio so that potassium chloride is completely dissolved in the ethanol. This paper proposes two ways to adjust the preservative additives. Next, an example of implementation will be described.
塩化カリウム（Ｋｃｌ）１００のこ、グリセリン２００
夕とソルビット１００夕との混和液を添加し、櫨拝して
溶解させる。Potassium chloride (Kcl) 100% sawdust, glycerin 200%
Add a mixture of Yu and Sorbit 100 Yu and stir to dissolve.
このとき、塩化カリウムは、少３量の水または温水によ
り予め溶解させた状態としておいて、グリセリンとソル
ビットの混和液を添加するようしてよく、これによりグ
リセリンとソルビットとの混合液に対する塩化カリウム
の溶解が迅速になる。次いで、塩化カリウムを熔解させ
３た混和液に、エタノール３００夕を添加して、燭拝し
混和する。これにより、エタノール及び塩化カリウムな
らびにグリセリンとソルビツトとの混和液の三者が、塩
化カリウムを完全に溶解させた透明な状態に混和し、所
定の保存添加剤に調整される。かく調整される保存添加
剤は、そのまま食品に対し一定の割合で添加して使用す
るが、さらに適宜の調味料を添加する場合がある。上述
の如く調整した保存添加剤の食品に対する変敗防止効果
は次の通りであった。At this time, potassium chloride may be dissolved in advance in a small amount of water or warm water, and a mixture of glycerin and sorbitol may be added to the mixture of glycerin and sorbitol. dissolves quickly. Next, 300 g of ethanol was added to the mixed solution containing potassium chloride, and the mixture was stirred and mixed. As a result, the three components, ethanol, potassium chloride, and a mixture of glycerin and sorbitol, are mixed into a transparent state in which potassium chloride is completely dissolved, and the mixture is adjusted to a predetermined preservative additive. The preservative additive prepared in this way is used as it is by being added to food at a fixed ratio, but an appropriate seasoning may be further added thereto. The effect of the preservative additive prepared as described above on food products to prevent spoilage was as follows.
‘１１ 劉神債に対する効果
副神債の債込みに用いる調味液（贋液）に対する添加効
果を見た。'11 Effect on Liu Shenbon We looked at the effect of addition to the seasoning liquid (counterfeit liquid) used to bond Vice-Shinbon.
調味液（薄液）は、通常は食塩を８％程度に加えて調整
されるが、この食塩の濃度を５％に落した贋液を調整し
、この涜液を対照区として、上述の保存添加剤を、１％
、２％、３％、４％の割合に添加したものの、ＥＩＮＨ
ＯＲＮ管によるガス発生量（ｃｃ）を試験した。結果は
次の通りであった。注・×印は１０ｃｃ以上のガス発生
を示す。Seasoning liquid (thin liquid) is usually prepared by adding about 8% salt, but a counterfeit liquid with the salt concentration reduced to 5% was prepared, and this saline liquid was used as a control for storage as described above. Additives, 1%
, 2%, 3%, and 4%, but EINH
The amount of gas generated (cc) by the ORN tube was tested. The results were as follows. Note: An x mark indicates gas generation of 10cc or more.
■ キウリ一夜債に対する日待ち延長効果キウリー夜債
は、塩分２％前後の濃液に漬け込むため、日待ちが悪く
、数日で漬液が菌のため白濁するので、上述の保存添加
剤による日持ち延長効果を、細菌数（個／地）から見た
。■ Effect of extending the shelf life for Kiuri Ichikoku Since Kikuri Yokoku is pickled in a concentrated liquid with a salt content of around 2%, it is difficult to wait for a long time, and the pickling solution becomes cloudy due to bacteria within a few days. Therefore, the above-mentioned preservative additives can be used to extend the shelf life. The effect was looked at from the number of bacteria (number of bacteria per area).
結果は次の通りであった。注・×印は贋液に白濁を生じ
たものを示す。The results were as follows. Note: An x mark indicates a counterfeit liquid that has become cloudy.
漬液は細菌数が１ぴを越すと白濁が生じてきて商品価値
を害する。保存添加剤を無添加のものは、２日目に白濁
を生じたが、保存添加剤の２％添加で２日目まで、３％
添加で３日目まで、４％添加で４日目まで白濁を生ぜず
、漬物の風味も隣良好であった。以上説明したように、
本発明による保存添加剤は、低塩化による変敗・日待ち
の悪さに対し効果のあるものである。When the number of bacteria in the pickling liquid exceeds 1 pi, it becomes cloudy, which impairs its commercial value. The product with no preservative additives became cloudy on the second day, but with the addition of 2% preservative additives, it became cloudy until the second day.
No clouding occurred until the 3rd day after addition, and until the 4th day after 4% addition, and the flavor of the pickles was also good. As explained above,
The preservative additive according to the present invention is effective against deterioration and poor shelf life due to low chloride.
そして、本発明による保存添加剤は、塩化力ＩＪウムが
エタノールに対し熔解度を遥かに越した多量に添加され
ていながら、その塩化カリウムとエタノールとソルビツ
トまたはグリセリンまたはそれの混合液との三者が、塩
化カリウムを完全に溶解した状態として混和しているの
であるから、食品に対し使用するとき、前記三者を秤り
取るのが容易かつ正確となる。しかも、多量の塩化カリ
ウムをエタノールに溶解させるために添加したソルビツ
トまたはグリセリンまたはそれらの混合液は、それ自体
の惨透圧が高いから、塩化カリウム及びエタノールと共
同して、保存添加剤を高鯵透圧溶液とし食品の保存性を
高めるようになり、かつ、添加の際に、塩化カリウムと
エタノールとソルビツトまたはグリセリンまたはそれら
の混合液との三者の各惨透圧の和により、所定の鯵透圧
が得られるように使用できて、個々の試薬（塩化カリウ
ム・エタノール・ソルビット・グリセリン）の使用量を
少なくできるので、個々の試薬のくせ味を食品に持込ま
すことなく保存性を向上させ得るようになるだけでなく
、却ってコクのある味を付与し得るようになる。The preservative additive according to the present invention is characterized in that potassium chloride, ethanol, sorbitol, glycerin, or a mixture thereof is added to ethanol in a large amount that far exceeds its solubility. However, since the potassium chloride is mixed in a completely dissolved state, it is easy and accurate to weigh out the three components when used for foods. Moreover, the sorbitol, glycerin, or a mixture thereof added to dissolve a large amount of potassium chloride in ethanol has a high osmotic pressure, so it is necessary to use it together with potassium chloride and ethanol as a preservative additive. It is made into a permeable solution and increases the preservability of food, and when added, the sum of the permeable pressures of potassium chloride, ethanol, sorbitol, glycerin, or a mixture thereof, increases the preservability of the specified horse mackerel. It can be used to obtain permeability, and the amount of individual reagents (potassium chloride, ethanol, sorbitol, glycerin) used can be reduced, improving preservability without introducing the taste of individual reagents into food. This not only makes it possible to add flavor, but also gives it a richer taste.
Claims (1)
グリセリンまたはそれらの混合液との三者を、エタノー
ル１００部に対し塩化カリウムが１０部以上になる程度
の割合に配合し混合して、エタノールに対し塩化カリウ
ムが完全に溶解した状態に調整せる混合溶液を主体とす
る食品保存用の保存添加剤。1. Potassium chloride, ethanol, sorbitol or glycerin, or a mixture thereof are mixed in a ratio of 10 parts or more of potassium chloride to 100 parts of ethanol, and the amount of potassium chloride to ethanol is 10 parts or more. A preservative additive for food preservation that mainly consists of a mixed solution that can be adjusted to a completely dissolved state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57054410A JPS6035103B2 (en) | 1982-04-01 | 1982-04-01 | Preservative additives for food preservation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57054410A JPS6035103B2 (en) | 1982-04-01 | 1982-04-01 | Preservative additives for food preservation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58170431A JPS58170431A (en) | 1983-10-07 |
| JPS6035103B2 true JPS6035103B2 (en) | 1985-08-13 |
Family
ID=12969925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57054410A Expired JPS6035103B2 (en) | 1982-04-01 | 1982-04-01 | Preservative additives for food preservation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6035103B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7144932B2 (en) * | 2017-12-27 | 2022-09-30 | 物産フードサイエンス株式会社 | Composition for suppressing bacterial count, method for producing pickles and method for producing soy sauce using the same |
-
1982
- 1982-04-01 JP JP57054410A patent/JPS6035103B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58170431A (en) | 1983-10-07 |
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