JPH11290044A - Calcium solution preparation - Google Patents
Calcium solution preparationInfo
- Publication number
- JPH11290044A JPH11290044A JP10618598A JP10618598A JPH11290044A JP H11290044 A JPH11290044 A JP H11290044A JP 10618598 A JP10618598 A JP 10618598A JP 10618598 A JP10618598 A JP 10618598A JP H11290044 A JPH11290044 A JP H11290044A
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- JP
- Japan
- Prior art keywords
- calcium
- solution
- bacteriostatic
- shell
- solution preparation
- 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.)
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、貝殻焼成カルシウ
ムまたは酸化カルシウムを、アルカリ側で溶解させるこ
とにより、カルシウムが持っている制菌作用を加工食品
の保存等に活用するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to dissolving calcined shell calcium or calcium oxide on the alkali side to utilize the bacteriostatic action of calcium for preserving processed foods and the like.
【０００２】[0002]
【従来の技術】カルシウムは日本人にとって摂取が不足
しており、骨粗鬆症や成人病の予防対策上からも摂取量
の増加が必要とされる元素であるが、最近になって、微
生物に対する制菌作用の面からも注目されるようになっ
てきた。（日本食品工業学会誌Vol.41,135(1994)) とくに、カキ、ホタテ等の貝殻を焼成した貝殻焼成カル
シウムは、この二つの要求を同時に満足させるもとして
使用されている。しかしながらその使用形態をみると、
貝殻焼成カルシウムは水には溶解しないため、微粉末化
して水に懸濁させたものを用いているが、例えば対象を
食品とした場合、貝殻焼成カルシウムが食品の表面に白
く付着したり、溶液に濁りを生じるなど不都合な点があ
る。この欠点を改善するため、貝殻焼成カルシウムを超
微粉砕（６００〜１０００メッシュ）するとか、キサン
タンガム、グアーガム等の増粘多糖類を併用して均一に
分散させるとか、ゼラチン、カゼインナトリウム、ホエ
ー蛋白等の親水性を有する油脂抱合用基材を用いて分散
させる等との工夫がなされているが根本的な解決方法で
はない。2. Description of the Related Art Calcium is an element that needs to be increased in the intake of deficits for Japanese people because of the lack of intake for Japanese people, and it is necessary to increase the intake of calcium for preventing osteoporosis and adult diseases. Attention has also been drawn from the aspect of action. (Journal of the Japan Food Industry Association Vol. 41, 135 (1994)) In particular, shell-fired calcium obtained by firing shells such as oysters and scallops has been used to satisfy these two requirements simultaneously. However, looking at its usage,
Since calcined shell calcium does not dissolve in water, it is used in the form of fine powder and suspended in water.For example, when the target is food, the calcined shell adheres white to the surface of the food, There are inconveniences such as cloudiness. In order to remedy this drawback, calcined shell calcium is finely pulverized (600 to 1000 mesh), and thickening polysaccharides such as xanthan gum and guar gum are used together to uniformly disperse, gelatin, sodium caseinate, whey protein, etc. Although it has been devised to disperse using a hydrophilic oil-and-fat conjugating base material, this is not a fundamental solution.
【０００３】また、貝殻焼成カルシウムは乳酸あるいは
酢酸等の酸性溶液に溶解するので、食品の制菌剤として
使用されているが、ｐＨが酸性のため制菌力が不足して
いて実用上に問題がある。[0003] In addition, calcined shell calcium is used as a bacteriostatic agent for foods because it is dissolved in an acidic solution such as lactic acid or acetic acid. There is.
【０００４】[0004]
【発明が解決しようとする課題】本発明者らは長年にわ
たり、食品用の制菌剤の開発をてがけてきたが、その多
くは酢酸ナトリウムを主剤として酸性領域で効力を発揮
するものであり、アルカリ領域で使用出来るものは極め
て少ないのが実状である。アルカリ領域で使用でき、し
かも天然物由来の制菌剤の開発は、安全性が高いという
イメージのから、長年の大きな課題であった。そこで本
発明者らは、アルカリ領域で制菌作用を有する貝殻焼成
カルシウムに注目し、貝殻焼成カルシウムを食品用の制
菌剤、日持ち向上剤として実用化するための検討に着手
した。すなわち貝殻焼成カルシウムは水に殆ど溶解しな
いため、制菌効果を有しているにも拘わらずその大部分
が沈降するので、使用する場合には撹拌機等で絶えず混
合する必要があった。この様な使用形態ではカルシウム
の有効量が限定出来ないばかりでなく、過剰に使用しな
ければならなかった。したがって貝殻焼成カルシウム
を、その制菌効果を保ったまま溶解し、必要最小限度の
濃度で使用出来れば、安価に提供出来るだけでなく、カ
ルシウムの過剰摂取を防ぐ為にも極めて重要と考えられ
る。SUMMARY OF THE INVENTION The present inventors have been working on the development of a bacteriostatic agent for foods for many years, and most of them have an effect in an acidic region with sodium acetate as a main component. In fact, very few can be used in the alkaline region. The development of a bacteriostatic agent that can be used in the alkaline region and is derived from a natural product has been a major problem for many years because of its image of high safety. Therefore, the present inventors have paid attention to calcined shell calcium having a bacteriostatic action in the alkaline region, and have started a study for putting the calcined shell calcium into practical use as a bacteriostatic agent for food and a shelf life improving agent. In other words, calcined shell calcium is hardly dissolved in water, and although most of it has a bacteriostatic effect, most of it settles. Therefore, when used, it is necessary to constantly mix it with a stirrer or the like. In such a use form, not only the effective amount of calcium cannot be limited but also the calcium must be used in excess. Therefore, if calcined shell calcium is dissolved while maintaining its bacteriostatic effect and can be used at the minimum necessary concentration, it is considered that it is extremely important not only to provide it inexpensively but also to prevent excessive intake of calcium.
【０００５】[0005]
【課題を解決するための手段】貝殻焼成カルシウムの懸
濁液のｐＨが１２〜１４を示す事から、このｐＨを保つ
ようにして有機酸の塩類への溶解を試みた。Means for Solving the Problems Since the pH of the suspension of calcined shell calcium is 12 to 14, an attempt was made to dissolve the organic acid in salts while maintaining this pH.
【０００６】食品添加物のリストに記載されているカル
シウムとしては、貝殻焼成カルシウム( 酸化カルシウ
ム) 、貝殻カルシウム( 炭酸カルシウム) 、卵の殻を粉
砕した卵殻カルシウム( 炭酸カルシウム) 、同じく牛の
骨を粉砕した牛骨カルシウム（リン酸カルシウム） 、
牛乳のホエーから得たミルクカルシウム( リン酸カルシ
ウム) が記載されており、これら全品について、溶解液
がアルカリ性を呈する有機酸の塩類に懸濁してみたとこ
ろ、貝殻焼成カルシウムのみがクエン酸、酒石酸のナト
リウム塩およびカリウム塩に溶解したが、貝殻カルシウ
ムを始め他のカルシウム類は溶解しなかった。[0006] Calcium in the list of food additives includes calcined shell calcium (calcium oxide), shell calcium (calcium carbonate), egg shell calcium (calcium carbonate) obtained by grinding egg shells, and also bovine bone. Ground beef bone calcium (calcium phosphate),
Milk calcium (calcium phosphate) obtained from whey of milk is described.For all these products, when the solution is suspended in organic acid salts exhibiting alkalinity, only calcined shell calcium is sodium salt of citric acid and tartaric acid. And calcium salts, but not other calcium, including shell calcium.
【０００７】すなわち、表１に記載したごとく、その水
溶液がアルカリ性を呈する有機及び無機酸の塩類に貝殻
焼成カルシウムを添加したところ、溶解したのはクエン
酸および酒石酸の塩類だけであった。That is, as shown in Table 1, when the calcined shell calcium was added to the salts of organic and inorganic acids whose aqueous solution exhibited alkalinity, only the salts of citric acid and tartaric acid were dissolved.
【０００８】[0008]
【表１】 [Table 1]
【０００９】貝殻焼成カルシウム１部が、クエン酸、酒
石酸の塩に溶解するには５部以上が必要であるが、好ま
しくは６部〜７部である。実用に供する場合には、イオ
ン交換水でカルシウム濃度を調整する。To dissolve 1 part of calcined shell calcium in a salt of citric acid or tartaric acid, 5 or more parts are required, but preferably 6 to 7 parts. For practical use, the calcium concentration is adjusted with ion-exchanged water.
【００１０】また、この貝殻焼成カルシウムの溶解液
は、コハク酸二ナトリウム、リンゴ酸ナトリウム、アス
コルビン酸ナトリウム、酢酸ナトリウム、更には食塩お
よび各種アミノ酸とその塩も溶解するので、食品が酸っ
ぱくなる、野菜がしおれる等の酸性液の欠点を除き、高
い溶解性を保つカルシウム液剤及びカルシウム飲料を製
造することがで来る。また、本製剤はアスコルビン酸ナ
トリウム、酢酸ナトリウム、クエン酸等を加えることに
よって、ｐＨを任意に調整することができる。[0010] The solution of calcined shell calcium also dissolves disodium succinate, sodium malate, sodium ascorbate, sodium acetate, salt and various amino acids and their salts, so that the food becomes sour, Excluding the drawbacks of acidic solutions such as wilting, it is possible to produce calcium solutions and calcium beverages that maintain high solubility. In addition, the pH of the present formulation can be arbitrarily adjusted by adding sodium ascorbate, sodium acetate, citric acid and the like.
【００１１】貝殻焼成カルシウムは、ホタテ、カキ等の
貝殻を化学処理することなしに高温で焼成した粉末で、
主成分を酸化カルシウムとする天然カルシウムである。
次に、酸化カルシウムについても貝殻焼成カルシウムと
同様に有機酸塩に対する溶解性を検討したところ、貝殻
焼成カルシウムほどではないものの、同様にクエン酸ナ
トリウム、酒石酸ナトリウムに溶解することが判明し、
制菌作用も有していた。[0011] Shell calcined calcium is a powder obtained by calcining shells such as scallops and oysters at a high temperature without chemical treatment.
Natural calcium whose main component is calcium oxide.
Next, when the solubility of calcium oxide in organic acid salts was examined in the same manner as shell calcined calcium, it was found that, although not so much as shell calcined calcium, it dissolved in sodium citrate and sodium tartrate as well.
It also had a bacteriostatic effect.
【００１２】[0012]
【実施例】次に、実施例をあげて本発明を更に詳細に説
明する。 ［実施例１］貝殻焼成カルシウム（エヌ・シー・コーポ
レイション製）１ｇと有機酸の塩６ｇ( 無水クエン酸三
ナトリウム：扶桑化学社製）又は（Ｌ−酒石酸ナトリウ
ム：国産化学製) を秤量し、精製水９３ｇを加え撹拌す
る。ｐＨ１２−１３の透明〜乳白色の沈殿を伴わない溶
液製剤となった。これを原液とし、カルシウム濃度が第
２表になる様に各々イオン交換水を用いて調整した。試
料として一般生菌数、大腸菌群数が多く、除菌、制菌が
難しいとされる「もやし」を用いて、本発明に基づいて
制菌試験を実施した。Next, the present invention will be described in more detail with reference to examples. [Example 1] 1 g of calcined shell calcium (manufactured by NC Corporation) and 6 g of an organic acid salt (anhydrous trisodium citrate: manufactured by Fuso Chemical Co., Ltd.) or (sodium L-tartrate: manufactured by Kokusan Chemical) were weighed. 93 g of purified water is added and stirred. A solution preparation having a pH of 12 to 13 and having no clear to milky white precipitate was obtained. This was used as a stock solution, and each was adjusted using ion-exchanged water so that the calcium concentration was as shown in Table 2. A bacteriostatic test was carried out based on the present invention by using "sprouts", which are considered to be difficult to remove and control, because the number of general viable bacteria and the number of coliform bacteria are large as a sample.
【００１３】水洗した市販の「もやし」をこれらの液に
１０分間浸漬し、直ちに水洗し一般生菌数および大腸菌
群数を計測した。対照として、無処理の「もやし」およ
び６％クエン酸三ナトリウム溶液および６％Ｌ−酒石酸
ナトリウム溶液に１０分間浸漬した「もやし」をおい
た。本製剤の制菌力を表２に示す。[0013] The commercially available "sprouts" washed with water were immersed in these solutions for 10 minutes, immediately washed with water, and the number of general viable bacteria and the number of coliforms were counted. As controls, untreated "sprouts" and "sprouts" immersed in a 6% trisodium citrate solution and a 6% L-sodium tartrate solution for 10 minutes were placed. Table 2 shows the bacteriostatic activity of this formulation.
【００１４】[0014]
【表２】 [Table 2]
【００１５】「もやし」をクエン酸ナトリウムおよびＬ
−酒石酸ナトリウム溶液に浸漬したものは、一般生菌
数、大腸菌群数が１／１０に減少したのに対し、本発明
品のクエン酸ナトリウムに溶解した製剤は一般細菌、大
腸菌群双方に対して制菌力を示し、一方酒石酸ナトリウ
ム溶液に溶解した製剤は大腸菌群に制菌力を示し、本特
許品の制菌製剤としての有効性が証明された。特にクエ
ン酸ナトリウムに溶解したカルシウム量０．６％の製剤
は、厚生省の食品衛生検査指針の指導基準に拠る一般生
菌数１ｇあたり１０5 以下、大腸菌群数１ｇあたり１０
2 以下を十分に満たし、制菌剤として充分実用的に使用
できる製剤である。 ［実施例２］本発明製剤の中、貝殻焼成カルシウムの外
に有機酸の塩に溶解出来た試薬の酸化カルシウム( 純生
化学) について実施例 1と同様の試験を試みた。すなわ
ち酸化カルシウム1 ｇを粉砕し、クエン酸三ナトリウム
６ｇとイオン交換水９３ｇを加え撹拌する。ｐＨ１２〜
１３の溶液製剤となった。これを原液としてカルシウム
濃度を第３表のごとくなるようにイオン交換水を用いて
調整した。試料として「もやし」を用いてこれらの液に
１時間浸漬し、直ちに水洗して一般生菌数および大腸菌
群数を測定した。その結果を表３に示す。"Sprouts" is prepared by adding sodium citrate and L
-When immersed in a sodium tartrate solution, the number of general viable bacteria and the number of coliform bacteria were reduced to 1/10, whereas the preparation of the present invention dissolved in sodium citrate against both general bacteria and coliform bacteria. The formulation dissolved in a sodium tartrate solution showed bacteriostatic activity, while the bacteriostatic activity of the Escherichia coli group was demonstrated, and the effectiveness of this patent product as a bacteriostatic formulation was proved. In particular, a formulation having a calcium content of 0.6% dissolved in sodium citrate is less than 105 per g of general viable bacteria and less than 10 5 per g of coliform bacteria according to the guidance standards of the Food Sanitation Inspection Guidelines of the Ministry of Health and Welfare.
It is a preparation that sufficiently satisfies 2 or less and can be used sufficiently practically as a bacteriostatic agent. [Example 2] In the preparation of the present invention, the same test as in Example 1 was attempted for calcium oxide (Pure Biochemical) as a reagent that could be dissolved in an organic acid salt in addition to shell calcined calcium. That is, 1 g of calcium oxide is pulverized, 6 g of trisodium citrate and 93 g of ion-exchanged water are added and stirred. pH 12 ~
This resulted in 13 solution preparations. Using this as a stock solution, the calcium concentration was adjusted using ion-exchanged water so as to be as shown in Table 3. Using "sprouts" as a sample, the sample was immersed in these solutions for 1 hour, immediately washed with water, and the number of general viable bacteria and the number of coliforms were measured. Table 3 shows the results.
【００１６】[0016]
【表３】 [Table 3]
【００１７】表３のから、貝殻焼成カルシウムと同様、
酸化カルシウムも有機酸の塩に溶解し、カルシウム濃度
０．３％で、十分な制菌力が得られることが判明した。From Table 3, as in the case of calcined shell calcium,
Calcium oxide was also dissolved in the salt of an organic acid, and it was found that a sufficient bacteriostatic effect was obtained at a calcium concentration of 0.3%.
【００１８】［実施例３］レタスを用い、貝殻焼成カル
シウム懸濁液と本発明である溶解液との制菌力の比較試
験を行った。本発明品は、実施例１の方法で調製した。
容器の中に試験液とカットしたレタスを入れ、懸濁液の
場合は、スターラーを入れ１５分間撹拌し、本発明品は
１５分間浸漬した。対照として、水洗したレタスを置い
た。試験品は処理後水洗をせずに、２５℃に２４時間保
存し、一般生菌数、大腸菌群数を測定し結果は表４のご
とくなった。Example 3 Using a lettuce, a comparative test was conducted on the bacteriostatic activity of the calcined shell calcium suspension and the lysis solution of the present invention. The product of the present invention was prepared by the method of Example 1.
The test solution and the cut lettuce were put in a container, and in the case of a suspension, a stirrer was put and stirred for 15 minutes, and the product of the present invention was immersed for 15 minutes. Water-washed lettuce was placed as a control. The test article was stored at 25 ° C. for 24 hours without washing after treatment, and the number of general viable bacteria and the number of coliform bacteria were measured. The results were as shown in Table 4.
【００１９】[0019]
【表４】 [Table 4]
【００２０】なお、懸濁液で処理したレタスには白い水
滴が付着し、２５℃で２４時間保存したものにはカルシ
ウムの白い斑点部分が黄化していた。 本発明品は撹拌等
をせず浸漬のままでも、１／５〜１／１０のカルシウム
量で同等の効果があった。 ［実施例４］貝殻焼成カルシウム１ｇと有機酸の塩６ｇ
( 無水クエン酸ナトリウム又はＬ−酒石酸ナトリウム(
扶桑化学社製）) を秤量し、イオン交換水９３ｇを加え
撹拌し溶解する。これを原液としてカルシウム濃度が第
５表のごとくなる様に各々イオン交換水を用いて調整し
た。試料として市販の「もやし」を用い、これらの液に
１時間浸漬し、直ちに水洗したものについて一般生菌数
および大腸菌群数を計測した。対照として無処理の「も
やし」をおいた。 表５に示される様に、カルシウム量が低濃度であっても
処理時間を長くすることにより、表のごとくの制菌力が
示された。Incidentally, white water droplets adhered to the lettuce treated with the suspension, and white spots of calcium yellowed when stored at 25 ° C. for 24 hours. The product of the present invention had the same effect with a calcium amount of 1/5 to 1/10 even when immersed without stirring or the like. Example 4 Shell Calcined Calcium 1 g and Organic Acid Salt 6 g
(Anhydrous sodium citrate or sodium L-tartrate (
(Manufactured by Fuso Chemical Co., Ltd.) is weighed, and 93 g of ion-exchanged water is added and stirred to dissolve. This was used as a stock solution and adjusted with ion-exchanged water so that the calcium concentration became as shown in Table 5. A commercially available "sprouts" was used as a sample, immersed in these solutions for one hour, and immediately washed with water, the number of general viable bacteria and the number of coliforms were counted. Untreated "sprouts" were used as a control. As shown in Table 5, even when the amount of calcium was low, the bacteriostatic activity was as shown in the table by increasing the treatment time.
【００２１】[0021]
【表５】 [Table 5]
【００２２】以上の結果から、制菌力は処理時間とカル
シウム濃度に依存する事が判明した。よって貝殻焼成カ
ルシウムを溶解し、制菌作用を最もよく発揮出来る濃度
および浸漬時間を特定することは極めて重要であり、本
発明製剤の有用性が証明された。From the above results, it was found that the bacteriostatic power depends on the treatment time and the calcium concentration. Therefore, it is extremely important to dissolve the calcined shell calcium and specify the concentration and the immersion time at which the bacteriostatic action can be best exhibited, and the usefulness of the preparation of the present invention has been proved.
【００２３】［実施例５］
本発明製剤を用いてカルシウ
ム濃度を表６のごとく、イオン交換水を用いて調整し、
試料として「レタス」を用いて、浸漬後の水洗を省いて
そのまま１０℃に保存し、２４時間後の一般生菌数及び
大腸菌群数を計測した。[Embodiment 5]
As shown in Table 6, the calcium concentration of the preparation of the present invention was adjusted using ion-exchanged water,
Using “lettuce” as a sample, the sample was stored at 10 ° C. without washing after immersion, and the number of general viable bacteria and the number of coliforms after 24 hours were measured.
【００２４】[0024]
【表６】 [Table 6]
【００２５】本発明品の０．０３〜０．１％の製剤を用
いると、レタスのようにる損傷を受け易い試料にあって
も、品質の劣化も殆どなく、刺激臭や、レタスが本来有
する風味を損なう恐れもなく、厚生省の食品衛生検査指
針の指導基準に拠る一般生菌数１ｇあたり１０5 個以
下、大腸菌群数１ｇあたり１０2 以下を十分に満たし、
安全でしかも安価に制菌処理が出来る。When the preparation of the present invention of 0.03 to 0.1% is used, even if the sample is easily damaged by lettuce, the quality is hardly deteriorated, and the irritating odor and lettuce are originally With no fear of impairing the flavor of the food, it fully satisfies 10 5 or less per 1 g of general viable bacteria and 10 2 or less per 1 g of coliform bacteria according to the guidance standards of the Food Sanitation Inspection Guidelines of the Ministry of Health and Welfare,
Bacteriostatic treatment can be performed safely and at low cost.
【００２６】[0026]
【発明の効果】 クエン酸、酒石酸
の塩類に貝殻焼成カルシウム、または酸化カルシウムを
溶解させることにより、低濃度にして制菌力の強い安価
な食品用の制菌剤が得られる。EFFECTS OF THE INVENTION By dissolving shell calcined calcium or calcium oxide in citric acid or tartaric acid salts, a low-concentration, low-priced antibacterial agent for food can be obtained.
Claims (3)
ウムを有機酸の塩類に溶解する事を特徴とするカルシウ
ム溶液製剤1. A calcium solution preparation comprising calcined shell calcium or calcium oxide dissolved in a salt of an organic acid.
エン酸カリウム、酒石酸ナトリウムまたは酒石酸カリウ
ムである請求項１記載のカルシウム溶液製剤2. The calcium solution preparation according to claim 1, wherein the salt of the organic acid is sodium citrate, potassium citrate, sodium tartrate or potassium tartrate.
ム溶液製剤を有効成分とする食品の制菌剤。3. A bacteriostatic agent for food, comprising the calcium solution preparation according to claim 1 as an active ingredient.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10618598A JPH11290044A (en) | 1998-04-16 | 1998-04-16 | Calcium solution preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10618598A JPH11290044A (en) | 1998-04-16 | 1998-04-16 | Calcium solution preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11290044A true JPH11290044A (en) | 1999-10-26 |
Family
ID=14427163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10618598A Pending JPH11290044A (en) | 1998-04-16 | 1998-04-16 | Calcium solution preparation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH11290044A (en) |
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| JP2009221177A (en) * | 2008-03-18 | 2009-10-01 | Andes Denki Kk | Antibacterial-and-antifungal composition and applied goods thereof |
| WO2010150850A1 (en) | 2009-06-26 | 2010-12-29 | 株式会社かわかみ | Sterilizer for foods |
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| JP2016079097A (en) * | 2014-10-09 | 2016-05-16 | 株式会社 ダイ・リッシェル | Calcium ion complexation liquid, stock solution for deodorization and antibacterial stock solution thereof, and deodorization method and antibacterial method utilizing the same |
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-
1998
- 1998-04-16 JP JP10618598A patent/JPH11290044A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009221177A (en) * | 2008-03-18 | 2009-10-01 | Andes Denki Kk | Antibacterial-and-antifungal composition and applied goods thereof |
| WO2010150850A1 (en) | 2009-06-26 | 2010-12-29 | 株式会社かわかみ | Sterilizer for foods |
| JP4681693B2 (en) * | 2009-06-26 | 2011-05-11 | 株式会社カワカミ | Food disinfectant |
| CN102802448A (en) * | 2009-06-26 | 2012-11-28 | 株式会社川上 | Sterilizer For Foods |
| US9060541B2 (en) | 2009-06-26 | 2015-06-23 | Kawakami Co., Ltd. | Sterilizer for foods |
| WO2011058964A1 (en) | 2009-11-10 | 2011-05-19 | 株式会社かわかみ | Virus-inactivating agent |
| JP2012012276A (en) * | 2010-07-05 | 2012-01-19 | Kinki Univ | Method for producing cement hardened body |
| WO2013031869A1 (en) * | 2011-08-31 | 2013-03-07 | キユーピー株式会社 | Cut vegetable production method |
| JPWO2013031869A1 (en) * | 2011-08-31 | 2015-03-23 | キユーピー株式会社 | Method for producing cut vegetables |
| WO2013042792A1 (en) * | 2011-09-23 | 2013-03-28 | 株式会社渡邉洋行 | Food modifying agent and oil-cooked food modified thereby |
| JP2016079097A (en) * | 2014-10-09 | 2016-05-16 | 株式会社 ダイ・リッシェル | Calcium ion complexation liquid, stock solution for deodorization and antibacterial stock solution thereof, and deodorization method and antibacterial method utilizing the same |
| CN104255793A (en) * | 2014-10-16 | 2015-01-07 | 李卫平 | Active oyster calcium serving as green food disinfectant and preparation method thereof |
| 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 |
| WO2022024662A1 (en) * | 2020-07-31 | 2022-02-03 | 日清食品ホールディングス株式会社 | Raw chinese noodles, method for producing same, method for suppressing storage odors of raw chinese noodles, and agent for suppressing storage odors of raw chinese noodles |
| JP2022026729A (en) * | 2020-07-31 | 2022-02-10 | 日清食品ホールディングス株式会社 | Raw chinese noodles and producing method thereof, method for suppressing preservation odor of raw chinese noodles, and agents for suppressing preservation odor of raw chinese noodles |
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