Title:
PRESERVATIVE FOR FOOD AND METHOD FOR PRESERVATION
Document Type and Number:
Japanese Patent JP3314277
Kind Code:
B2
Abstract:
PURPOSE: To obtain the subject preservative showing excellently storing effects on foods having quality deterioration caused by lactic acid bacteria or Bacillus subtilis, such as processed products of edible meat and noodles.
CONSTITUTION: The objective preservative comprises lysozyme and alanine in the ratio of preferably 1:2-2,000. The preservative may further be mixed with L-cystine and/or fumaric acid to improve preserving effects. In the case of using L-cystine and/or fumaric acid, the preservative is preferably blended with 0.0005-0.05wt.% lysozyme, 0.1-1wt.% alanine, 0.002-0.2wt.% L-cystine and 0.01-0.15wt.% fumaric acid.
Inventors:
Yoshio Hidaka
Kentaro Furube
Yasuaki Matsuda
Kentaro Furube
Yasuaki Matsuda
Application Number:
JP27928592A
Publication Date:
August 12, 2002
Filing Date:
September 25, 1992
Export Citation:
Assignee:
Eisai Co., Ltd.
International Classes:
A23L3/3463; A23L3/3508; A23L3/3526; A23L3/3535; (IPC1-7): A23L3/3463; A23L3/3508; A23L3/3526; A23L3/3535
Domestic Patent References:
| JP134906A | ||||
| JP1120267A | ||||
| JP231666A | ||||
| JP63226267A | ||||
| JP55135549A | ||||
| JP228314B2 | ||||
| JP547860B2 |
Attorney, Agent or Firm:
Rokuro Takagi (1 person outside)