JPH04200363A - Antimicrobial agent for noodle - Google Patents
Antimicrobial agent for noodleInfo
- Publication number
- JPH04200363A JPH04200363A JP2334439A JP33443990A JPH04200363A JP H04200363 A JPH04200363 A JP H04200363A JP 2334439 A JP2334439 A JP 2334439A JP 33443990 A JP33443990 A JP 33443990A JP H04200363 A JPH04200363 A JP H04200363A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- antimicrobial agent
- monoglyceride
- bamboos
- weight
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 26
- 239000004599 antimicrobial Substances 0.000 title abstract 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 23
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 23
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 23
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 150000007524 organic acids Chemical class 0.000 claims abstract description 11
- 239000004471 Glycine Substances 0.000 claims abstract description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000000638 solvent extraction Methods 0.000 claims abstract description 4
- 239000003242 anti bacterial agent Substances 0.000 claims description 26
- 239000000284 extract Substances 0.000 claims description 17
- 241001330002 Bambuseae Species 0.000 claims description 16
- 239000011425 bamboo Substances 0.000 claims description 16
- 235000005985 organic acids Nutrition 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 8
- 241000209128 Bambusa Species 0.000 abstract description 7
- 241000209140 Triticum Species 0.000 abstract description 6
- 235000021307 Triticum Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013312 flour Nutrition 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 239000002904 solvent Substances 0.000 abstract description 5
- 235000003570 Phyllostachys pubescens Nutrition 0.000 abstract description 3
- 210000002615 epidermis Anatomy 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract description 2
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 abstract 1
- 241001520913 Phyllostachys edulis Species 0.000 abstract 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 abstract 1
- 230000000845 anti-microbial effect Effects 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000017281 sodium acetate Nutrition 0.000 abstract 1
- 239000001632 sodium acetate Substances 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000010422 painting Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 235000003840 Amygdalus nana Nutrition 0.000 description 3
- 244000296825 Amygdalus nana Species 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 235000011432 Prunus Nutrition 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000014774 prunus Nutrition 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 244000302661 Phyllostachys pubescens Species 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 235000006577 Semiarundinaria fastuosa Nutrition 0.000 description 1
- 240000001010 Semiarundinaria fastuosa Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- -1 glycerin fatty acid ester Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、錘用抗菌剤に関し、詳しくは水溶液にして麺
に直接線り込むことにより１強力な抗菌効果を示す錘用
抗菌剤に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an antibacterial agent for weights, and more particularly to an antibacterial agent for weights that exhibits a strong antibacterial effect when made into an aqueous solution and applied directly to noodles.
最近、食生活の変化から、外食産業のファミリーレスト
ランあるいはコンビニエンスストアー等が増加する傾向
にある。その結果、食品流通形態が変化し、食品に対す
る衛生管理がより強化される方向に進んでいる。Recently, due to changes in eating habits, there has been an increase in the number of family restaurants and convenience stores in the food service industry. As a result, food distribution formats are changing and food hygiene control is becoming more stringent.
そのため、現在では食品の安全性を保つために抗菌剤を
添加するケースが増えている。しかしながら１合成の抗
菌剤は、安全性に疑問があり消費者が敬遠する傾向にあ
るため使用が困難で、天然物に由来する原料を用いた抗
菌剤が好まれるようになっている。For this reason, antibacterial agents are now increasingly being added to food to maintain food safety. However, synthetic antibacterial agents are difficult to use because their safety is questionable and consumers tend to avoid them, and antibacterial agents using raw materials derived from natural products are now preferred.
一方、麺類特に生麺あるいは茹麺は、水分含量が高く腐
敗しやすい食品の一つであり、抗菌剤の使用率も高くな
らざるを得なかった。このときの抗菌剤としては、例え
ば竹の乾燥及抽出液や甘草の抽出物を使用した錘用抗菌
剤（特開昭５６−６２５４号公報、特開平２−１１３８
６６号公報）が知られており、またこれら天然物由来の
もの以外にも、グリセリン脂肪酸エステル、グリシン、
有機酸およびそれらの塩を組み合わせた茹麺用の抗菌剤
（特開昭５６−１１７７７０号公報、特開昭５６−１４
８２５０号公報）も知られている。On the other hand, noodles, especially raw noodles or boiled noodles, are one of the foods that have a high water content and are easily spoiled, so the usage rate of antibacterial agents has been forced to be high. As an antibacterial agent at this time, for example, an antibacterial agent for weights using dried bamboo extract or licorice extract (JP-A-56-6254, JP-A-2-1138)
In addition to those derived from these natural products, glycerin fatty acid ester, glycine,
Antibacterial agent for boiled noodles containing organic acids and their salts (JP-A-56-117770, JP-A-56-14)
8250) is also known.
しかしながら、これら従来の錘用抗菌剤は、いずれも麺
類に対する抗菌効果が未だ十分ではなく、麺類の保存性
を向上させるまでには至っていなかった。また、化学的
合成物を使用した場合は、十分な抗菌性が得られる量ま
で添加すると麺類の風味を悪化させるという点で問題が
あった。However, none of these conventional antibacterial agents for weights has a sufficient antibacterial effect on noodles, and has not yet been able to improve the storage stability of noodles. Furthermore, when chemical compounds are used, there is a problem in that if they are added in an amount sufficient to provide sufficient antibacterial properties, they deteriorate the flavor of the noodles.
本発明者らは、上記問題点を解決するために鋭意研究を
重ねた結果、画用抗菌剤として、溶媒抽出して得られる
竹類のエキスおよびモノグリセラードを有効成分とする
画用抗菌剤を用いることによって、これらの問題点をす
べて解決し得ることを知り、本発明を完成するに至った
。As a result of extensive research to solve the above problems, the present inventors have developed an antibacterial agent for painting that contains bamboo extract obtained by solvent extraction and monoglyceride as active ingredients. The present invention was completed based on the realization that all of these problems could be solved by using the following.
すなわち、本発明は、溶媒抽出して得られる竹類のエキ
スおよびモノグリセラードと、グリシン、有機酸および
その塩の１種または２種以上とからなることを特徴とす
る画用抗菌剤に関する。That is, the present invention relates to an antibacterial agent for painting, which is characterized by comprising a bamboo extract and monoglyceride obtained by solvent extraction, and one or more of glycine, an organic acid, and a salt thereof.
本発明において、竹類のエキスを得るための原料となる
竹類としては、ホウオウチク属、シホウチク属、マダケ
属、メダケ属、シュドザサ属、ササモルファ属、ナリヒ
ラダケ属、トウチク属などに属する竹類であり、中でも
孟宗竹の葉および茎の表皮が特に好適である。In the present invention, the bamboos used as raw materials for obtaining the extract of bamboos include bamboos belonging to the genus Prunus genus, genus Prunus genus, genus Madake, genus Medake, genus Phudzasa, genus Sasamorpha, genus Narihiradake, genus Prunus genus, etc. Among them, the epidermis of leaves and stems of Moso bamboo is particularly suitable.
これらの竹類から竹類のエキスを得るには、まず原料の
竹類の葉または茎の表皮をボールミルなどを用いて粉砕
し、ついでエタノール、ｎ−ヘキサン、エーテル、アセ
トンなどの溶媒で抽出したのち、溶媒を蒸発せしめれば
よい。また、この際必要により、クロマトグラフィーを
用いてさらに精製することもできる。To obtain bamboo extracts from these bamboos, first, the epidermis of the raw bamboo leaves or stems is ground using a ball mill, and then extracted with a solvent such as ethanol, n-hexane, ether, or acetone. Afterwards, the solvent may be evaporated. Further, at this time, if necessary, further purification can be performed using chromatography.
本発明で用いられるモノグリセラードは、グリセリンと
脂肪酸とのモノエステルである。脂肪酸は、鎖長が炭素
数２〜２２のものまで市販されており、これらはいずれ
も使用することができるが、中でも炭素数８〜１２のも
ののモノグリセラードの抗菌性が特に優れている。また
、この範囲内であれば、種々の鎖長のモノグリセラード
を単独でまたは適宜組み合わせて用いることができる。The monoglycerides used in the present invention are monoesters of glycerin and fatty acids. Fatty acids with chain lengths ranging from 2 to 22 carbon atoms are commercially available, and any of these can be used, but monoglycerides with chain lengths of 8 to 12 carbon atoms have particularly excellent antibacterial properties. Moreover, within this range, monoglycerides with various chain lengths can be used alone or in appropriate combinations.
本発明で用いられる有機酸およびその塩としては、酢酸
、クエン酸、プロピオン酸、フマル酸などの有機酸およ
びその塩などで、これらは、同じく本発明に用いられる
グリシンと併せ、食品衛生法上使用可能なものに限られ
１食品添加物用の品質のものを用いることが必要である
。Examples of the organic acids and salts thereof used in the present invention include organic acids and salts thereof such as acetic acid, citric acid, propionic acid, and fumaric acid. It is necessary to use only those that can be used, and those that are of food additive quality.
本発明の画用抗菌剤を製造するには、竹類のエキスおよ
びモノグリセラードと、グリシン、有機酸およびその塩
の１種または２種以上とをエタノール、水などの溶媒に
溶解すればよく、またそれらを粉末化したものを混合し
、粉末状の製品とすることも可能である。To produce the antibacterial agent for painting of the present invention, bamboo extract, monoglyceride, and one or more of glycine, organic acids, and salts thereof may be dissolved in a solvent such as ethanol or water. It is also possible to make a powdered product by mixing them into powder.
このとき、モノグリセラードの配合量は、竹類のエキス
１重量部に対して０．０１〜１００重量部、好ましくは
０．１〜５０重量部である。モノグリセラードの配合量
が０．０１重量部未満では竹類のエキスとの相乗作用が
得られず、また１０〇−置部を越えて配合しても抗菌効
果は変わらない。At this time, the blending amount of monoglycerade is 0.01 to 100 parts by weight, preferably 0.1 to 50 parts by weight, per 1 part by weight of bamboo extract. If the amount of monoglyceride added is less than 0.01 part by weight, no synergistic effect with the bamboo extract can be obtained, and even if it is added in an amount exceeding 100 parts by weight, the antibacterial effect will not change.
グリシンの配合量は、竹類のエキス１重量部に対して０
．０１〜４０００重量部、好ましくは１０〜５００重量
部である。グリシンの配合量が０゜０１重量部未満では
竹類のエキスとの相乗作用が得られず、また４０００重
量部を越えて配合しても抗菌効果は変わらない。The amount of glycine blended is 0 per 1 part by weight of bamboo extract.
．． 01 to 4000 parts by weight, preferably 10 to 500 parts by weight. If the amount of glycine blended is less than 0.01 parts by weight, no synergistic effect with the bamboo extract will be obtained, and even if it is blended in excess of 4000 parts by weight, the antibacterial effect will not change.
有機酸およびその塩の配合量は、竹類のエキス１重量部
に対して０．０１〜２０００重量部、好ましくは５〜５
００重量部である。有機酸およびその塩の配合量が０．
０１重量部未満では竹類のエキスとの相乗作用が得られ
ず、また２０００重量部を越えて配合しても抗菌効果は
変わらない。The blending amount of the organic acid and its salt is 0.01 to 2000 parts by weight, preferably 5 to 5 parts by weight, per 1 part by weight of bamboo extract.
00 parts by weight. The amount of organic acid and its salt is 0.
If it is less than 0.01 parts by weight, no synergistic effect with the bamboo extract will be obtained, and even if it is added in excess of 2000 parts by weight, the antibacterial effect will not change.
本発明の画用抗菌剤は、通常麺用小麦粉当たり０．０１
〜５重量％、好ましくは０．０５〜１重量％を練り水等
に溶解してから頻用小麦粉に添加して使用することがで
きる。The antibacterial agent for painting of the present invention is usually 0.01 per wheat flour for noodles.
It can be used by dissolving ~5% by weight, preferably 0.05~1% by weight in kneading water etc. and then adding it to frequently used wheat flour.
本発明の画用抗菌剤は、水溶液にして麺に直接線り込む
ことにより、強力な抗菌効果を示し、その日持ち日数を
有意に延長することができる。しかも、ｊｌの風味に悪
影響を与えることがないという優れた効果を示すもので
ある。When the antibacterial agent for painting of the present invention is made into an aqueous solution and applied directly to the noodles, it exhibits a strong antibacterial effect and can significantly extend its shelf life. Furthermore, it exhibits an excellent effect of not adversely affecting the flavor of jl.
以下に実施例および比較例を挙げて、本発明をさらに詳
細に説明する。The present invention will be explained in more detail by giving Examples and Comparative Examples below.
実施例１
孟宗竹の茎１ｋｇをボールミルで粉砕し、エーテル５０
００ｍＡとともにソックスレー抽出器に仕込み、２０時
間加熱還流した。ついで、得られた抽出液を減圧乾固す
ることによりエーテルを除去し、褐色の竹類のエキス４
０．２ｇを得た。Example 1 1 kg of Moso bamboo stems was ground with a ball mill, and ether 50
The mixture was charged into a Soxhlet extractor with 00 mA and heated under reflux for 20 hours. Next, the obtained extract was dried to dryness under reduced pressure to remove ether, and brown bamboo extract 4 was obtained.
0.2g was obtained.
実施例２〜４．比較例１〜４
実施例１で得られた竹類のエキスその他の配合成分を用
い、表１に示す配合割合によって混合し、実施例２〜４
．比較例１〜４の錘用抗菌剤を得た。Examples 2-4. Comparative Examples 1 to 4 Using the bamboo extract and other ingredients obtained in Example 1, they were mixed according to the proportions shown in Table 1, and Examples 2 to 4 were prepared.
．． Antibacterial agents for weights of Comparative Examples 1 to 4 were obtained.
実施例５
実施例２〜４、比較例１〜４で得られた錘用抗菌剤を用
いて茹麺を製造し、−殺生菌数および大腸菌群数を調べ
た。Example 5 Boiled noodles were produced using the antibacterial agents for weights obtained in Examples 2 to 4 and Comparative Examples 1 to 4, and the number of killed bacteria and the number of coliform bacteria were examined.
すなわち、まず中力／Ｊｉ麦粉１５００ｇに対し。That is, first for 1500g of medium/Ji wheat flour.
これらの錘用抗菌剤それぞれ７．５ｇ（対中力小麦粉０
．５重量％）および食塩７５ｇを溶解した水５５５ｇを
加えて製麺機（有限会社大成機械工業製）にかけ、１２
分間捏和した。そして、ドラム間隙目盛り２．０で圧延
と複合圧延し、１０℃で３０分間熱熟成た。熟成後、ド
ラム間隙目盛り１．３さらに１．６で圧延し、最後に１
．８で裁断を行なった。製造した生麺を沸騰水中で１２
分間茹で、この茹麺を２５℃で保存した。7.5g each of these antibacterial agents for weights (for neutral wheat flour 0
．． Add 555 g of water in which 5% by weight) and 75 g of salt were dissolved and run it through a noodle making machine (manufactured by Taisei Kikai Kogyo Co., Ltd.) for 12 hours.
Knead for a minute. Then, rolling and combined rolling were performed at a drum gap scale of 2.0, and heat aging was performed at 10° C. for 30 minutes. After ripening, the drum is rolled at a drum gap scale of 1.3, then 1.6, and finally 1.
．． The cutting was done at 8. The prepared raw noodles are soaked in boiling water for 12 minutes.
The noodles were boiled for a minute, and the boiled noodles were stored at 25°C.
その結果１表２、表３に示したように、実施例２〜４で
得られた本発明の錘用抗菌剤を添加した場合は、履用抗
菌剤無添加の場合および比較例１〜４で得られた錘用抗
菌剤を添加した場合に比べて、−殺生菌数および大腸菌
群数の増加が有意に抑制されている。As shown in Table 1 and Table 3, when the antibacterial agent for weights of the present invention obtained in Examples 2 to 4 was added, the case where no antibacterial agent for footwear was added, and the case of Comparative Examples 1 to 4 Compared to the case where the antibacterial agent for weights obtained in (1) was added, the increase in the number of killed bacteria and the number of coliform bacteria was significantly suppressed.
実施例６
実施例２〜４で得られた本発明の頻用抗菌剤を用い、麺
用小麦粉当たりそれぞれ０．３，０．５゜０．７，１．
０重量％を水溶液として添加し、実施例５のようにして
得られた茹麺について、風味の官能評価を行なった。Example 6 Using the frequently used antibacterial agents of the present invention obtained in Examples 2 to 4, the concentrations of 0.3, 0.5, 0.7, and 1.
A sensory evaluation of flavor was performed on the boiled noodles obtained as in Example 5 by adding 0% by weight as an aqueous solution.
その結果、表４に示したように、実施例２〜４で得られ
た本発明の頻用抗菌剤は、少なくとも０゜７重量％以下
の添加量の範囲では、麺の風味に興味異臭は全く感じら
れなかった。As a result, as shown in Table 4, the frequently used antibacterial agents of the present invention obtained in Examples 2 to 4 did not affect the flavor of noodles at all and did not cause any off-odor when added in an amount of at least 0.7% by weight. I couldn't feel it.
以上の実施例および比較例の結果から、竹類のエキスお
よびモノグリセラードと、グリシン、有機酸およびその
塩の１種または２種以上とを組み合わせてなる本発明の
頻用抗菌剤は、麺類に対して顕著な抗菌効果を示し、し
かも麺類の風味に全く影響を与えない優れた頻用抗菌剤
であることが分かる。From the results of the above Examples and Comparative Examples, it is clear that the frequently used antibacterial agent of the present invention, which is a combination of bamboo extract and monoglyceride and one or more of glycine, organic acids, and salts thereof, is suitable for use in noodles. It can be seen that it is an excellent and frequently used antibacterial agent that exhibits a remarkable antibacterial effect against noodles and does not affect the flavor of noodles at all.
Claims (1)
ードと、グリシン、有機酸およびその塩の１種または２
種以上とからなることを特徴とする麺用抗菌剤。Bamboo extract and monoglyceride obtained by solvent extraction, and one or two of glycine, organic acids, and their salts.
An antibacterial agent for noodles comprising at least seeds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2334439A JPH04200363A (en) | 1990-11-30 | 1990-11-30 | Antimicrobial agent for noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2334439A JPH04200363A (en) | 1990-11-30 | 1990-11-30 | Antimicrobial agent for noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04200363A true JPH04200363A (en) | 1992-07-21 |
Family
ID=18277396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2334439A Pending JPH04200363A (en) | 1990-11-30 | 1990-11-30 | Antimicrobial agent for noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04200363A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5525340A (en) * | 1993-02-02 | 1996-06-11 | Shiraimatsu Shinyaku Kabushiki Kaisha | Food composition containing antimicrobial plant distillate |
| KR100390639B1 (en) * | 2000-01-12 | 2003-07-07 | 김미정 | Manufacturing Method for Food Composition Containing Extracts of Bamboo Leaves |
-
1990
- 1990-11-30 JP JP2334439A patent/JPH04200363A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5525340A (en) * | 1993-02-02 | 1996-06-11 | Shiraimatsu Shinyaku Kabushiki Kaisha | Food composition containing antimicrobial plant distillate |
| KR100390639B1 (en) * | 2000-01-12 | 2003-07-07 | 김미정 | Manufacturing Method for Food Composition Containing Extracts of Bamboo Leaves |
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