Preservative composition and application thereof in preservation of baked food

Abstract

The invention relates to a preservative composition for baked products, which comprises the following components or consists of the following components: glucose oxidase, fermented vinegar powder, catalase and a sucrose fermentation product, and the ratio of the glucose oxidase to the fermented vinegar powder to the catalase to the sucrose fermentation product is (1-4): (30-50): (1-6): (10-30). The invention also relates to a method for preparing said preservative composition, to the use of said preservative composition for preserving bakery products, to bakery products comprising said preservative composition, and to a method for determining the effect of an additive on the fermentability of yeast in bakery products.

Description

Technical Field

[0001] The present invention relates to the field of food, and particularly to a preservative composition, a preparation method thereof, and a use thereof for preserving baked foods. The present invention also relates to a baked food comprising the preservative composition and a method for determining the effect of an additive on the fermentation ability of yeast in a baked food. Background Art

[0002] With the development of social economy and the continuous improvement of living standards, the preservation and anti-corrosion of food have become a hot issue of common concern in the food industry. Baked foods are made from basic raw materials such as flour, yeast, salt, sugar, and water, and are baked through a series of complex technological means after adding appropriate amounts of oil, dairy products, eggs, additives, etc. Because of their rich nutrition, unique flavor, and diverse tastes, they are especially loved by consumers. However, baked foods are also prone to the growth of microorganisms, causing problems such as mildew, rancidity, and excessive microbial content during the shelf life, which not only reduces the commercial value of baked foods, but also the toxins produced by microorganisms can harm the consumers themselves and damage their health. Therefore, how to preserve baked foods has attracted more and more attention. In addition to effectively reducing the initial bacteria in raw materials, controlling water activity, reducing pH, and strictly controlling the environmental hygiene of operations, an important chemical control method is to add suitable food preservatives to inhibit the growth and reproduction of microorganisms.

[0003] The anti-corrosion and preservation technologies used in the food industry are mainly divided into three categories according to means: physical preservation technology, chemical preservation technology, and natural biological preservation technology. Physical technology mainly preserves food by adjusting temperature and pressure. In recent years, methods such as irradiation and electrostatic preservation have also been developed. Its main disadvantage is high energy consumption, high equipment and operation costs. Chemical technology mainly adds acidity regulators (such as sulfites, soda, acetic acid, etc.) to regulate pH, adds preservatives (such as sodium benzoate, potassium sorbate, sodium dehydroacetate, etc.) to destroy microbial cells, adds antioxidants (such as ascorbic acid, isoascorbic acid and its sodium salts, etc.) to delay the oxidation process, etc. Its main disadvantage is that the added chemical substances will affect the fermentation ability of yeast in baked foods, thus affecting the texture and flavor of baked foods. In addition, the added chemical substances also have a certain impact on human health to varying degrees. Natural biological preservation technology is a technology that uses natural organisms and their metabolites as the core raw materials and adds them directly or after treatment such as extraction, fermentation, and enzymatic conversion to inhibit the growth of microorganisms. Natural biological preservation technology has the advantages of low toxicity and better preservation of the original flavor of food. However, the antibacterial mechanisms of some plant-derived preservatives are not yet clear, and natural antibacterial substances are mostly extracted from common Chinese herbal medicines, and their purification processes are usually rather complicated and costly.

[0004] In addition, with the introduction of the new national standard banning the use of sodium dehydroacetate in baked goods, the entire industry is urgently in need of solving the technical problem of developing new preservatives. Summary of the Invention

[0005] Aiming at the above deficiencies of conventional preservatives in this field, the present invention provides a new preservative composition. The components of the preservative composition of the present invention are all natural and edible, and can be applied to the anti-corrosion and preservation of various baked goods (including cakes, shortcrust pastries, puff pastries, bread, puffs and biscuits, etc.), enabling the baked goods to ensure a shelf life of at least 7 days or more, and not affecting or being able to improve the fermentation ability of yeast in the baked goods. Specifically, the present invention solves the technical problems existing in the prior art through the following technical solutions:

[0006] 1. A preservative composition, which comprises glucose oxidase, fermented vinegar powder, catalase and sucrose fermentation product, wherein the weight ratio of glucose oxidase: fermented vinegar powder: catalase: sucrose fermentation product is 1-5:20-60:1-8:10-40.

[0007] 2. The preservative composition according to item 1, which comprises the following components or consists of the following components:

[0008] 1-4 parts by weight of glucose oxidase;

[0009] 30-50 parts by weight of fermented vinegar powder;

[0010] 1-6 parts by weight of catalase;

[0011] 10-30 parts by weight of sucrose fermentation product; and

[0012] Optionally, 378-810 parts by weight of water.

[0013] 3. The preservative composition according to item 1 or 2, which comprises the following components or consists of the following components:

[0014] 3-4 parts by weight of glucose oxidase;

[0015] 30-45 parts by weight of fermented vinegar powder;

[0016] 3-6 parts by weight of catalase;

[0017] 10-25 parts by weight of sucrose fermentation product; and

[0018] Optionally, 414-720 parts by weight of water.

[0019] 4. The preservative composition according to any one of items 1-3, wherein the preservative composition comprises the following components or consists of the following components:

[0020] 4 parts by weight of glucose oxidase;

[0021] 30 parts by weight of fermented vinegar powder;

[0022] 4 parts by weight of catalase;

[0023] 10 parts by weight of sucrose fermentate; and

[0024] Optionally, 432 parts by weight of water.

[0025] 5. The preservative composition according to any one of items 1-4, wherein the glucose oxidase is derived from a microorganism of the genus Penicillium or Aspergillus, preferably the glucose oxidase is derived from Penicillium notatum or Aspergillus niger.

[0026] 6. The preservative composition according to any one of items 1-5, wherein the fermented vinegar powder is obtained by spray-drying concentrated vinegar obtained by solid-state fermentation.

[0027] 7. The preservative composition according to any one of items 1-6, wherein the catalase is derived from an animal, a plant or a microorganism, preferably the catalase is derived from pig liver, Aspergillus niger, Escherichia coli or Thermoascus aurantiacus.

[0028] 8. The preservative composition according to any one of items 1-7, wherein the sucrose fermentate is a product obtained by fermenting a medium containing sucrose with probiotics, preferably the probiotics are selected from the group consisting of yeast, Bacillus, Clostridium, Lactobacillus, Streptococcus, Bifidobacterium and Actinomycetes, more preferably selected from the group consisting of Saccharomyces, Candida, Pichia, Clostridium butyricum, Lactobacillus acidophilus and Streptococcus lactis.

[0029] 9. The preservative composition according to any one of items 1-8, which does not contain dehydroacetic acid or its salts.

[0030] 10. The preservative composition according to any one of items 1-9, having a pH value of 5.5-6.8, preferably 5.7-6.5.

[0031] 11. The preservative composition according to any one of items 1-10, which is used for baked foods, and the baked foods are selected from the group consisting of cakes, shortcrust pastries, puff pastries, breads, puffs and cookies.

[0032] 12. A method for preparing the preservative composition according to any one of items 1-11, which comprises:

[0033] (1) Mix glucose oxidase, fermented vinegar powder, catalase, and sucrose ferment in accordance with the stated weight ratio or parts by weight until evenly mixed;

[0034] (2) Use the mixture prepared in (1) directly as the preservative composition, or disperse the mixture prepared in (1) in the stated parts by weight of water to obtain the preservative composition.

[0035] 13. Use of the preservative composition according to any one of items 1 - 11 for preserving baked goods.

[0036] 14. A baked good, which contains the preservative composition according to any one of items 1 - 11.

[0037] 15. A method for preserving baked goods, which includes:

[0038] (1) Add the preservative composition according to any one of items 1 - 11 to the components of the baked good and mix evenly;

[0039] (2) Bake to obtain the baked good; and

[0040] (3) Optionally, place the baked good in a sterile environment, seal it, and store it at a low temperature.

[0041] 16. The method according to item 15, wherein the water - free preservative composition according to any one of items 1 - 10 is added to the components of the baked good in an amount of 0.5% - 0.8% by weight, preferably 0.7%.

[0042] 17. The method according to item 15 or 16, wherein the storage temperature in (3) is 0 - 8°C, preferably 1 - 5°C.

[0043] 18. The method according to any one of items 15 - 17, which enables the baked good to be preserved for at least 7 days.

[0044] 19. The method according to any one of items 15 - 18, which does not affect or improves the fermentation ability of yeast in the baked good.

[0045] 20. A method for testing the effect of an additive on the fermentation ability of yeast in a baked good, which includes:

[0046] (1) Provide a test group in which the additive is added to the raw materials of the baked good and a control group in which the additive is not added, respectively;

[0047] (2) Ferment the test group and the control group under the same conditions;

[0048] (3) After the fermentation is completed, measure the volume of the test group and the volume of the control group respectively, and calculate the effect of the additive on the fermentation ability of yeast in the baked food according to the following formula:

[0049] (Volume of test group - Volume of control group) / Volume of control group × 100%.

[0050] To make the technical solution of the present invention clearer, the present invention will be further described in detail below in conjunction with specific embodiments. DETAILED DESCRIPTION OF THE INVENTION

[0052] 1. The preservative composition of the present invention

[0053] In one aspect, the present invention provides a preservative composition comprising the following components or consisting of the following components: glucose oxidase, fermented vinegar powder, catalase, and sucrose ferment. In one embodiment, the weight ratio of glucose oxidase:fermented vinegar powder:catalase:sucrose ferment in the preservative composition of the present invention is 1-5:20-60:1-8:10-40.

[0054] In one embodiment, the preservative composition comprises the following components or consists of the following components: 1-4 parts by weight of glucose oxidase; 30-50 parts by weight of fermented vinegar powder; 1-6 parts by weight of catalase; 10-30 parts by weight of sucrose ferment; and optionally 378-810 parts by weight of water. In one embodiment, the preservative composition comprises the following components or consists of the following components: 3-4 parts by weight of glucose oxidase; 30-45 parts by weight of fermented vinegar powder; 3-6 parts by weight of catalase; 10-25 parts by weight of sucrose ferment; and optionally 414-720 parts by weight of water. In one embodiment, the preservative composition comprises the following components or consists of the following components: 4 parts by weight of glucose oxidase; 30 parts by weight of fermented vinegar powder; 4 parts by weight of catalase; 10 parts by weight of sucrose ferment; and optionally 432 parts by weight of water.

[0055] In one embodiment, the preservative composition comprises 1 - 4, 1.5 - 4, 2 - 4, 2.5 - 4, 3 - 4, 3.5 - 4, 1 - 3.5, 1.5 - 3.5, 2 - 3.5, 2.5 - 3.5, 3 - 3.5, 1 - 3, 1.5 - 3, 2 - 3, 2.5 - 3, 1 - 2.5, 1.5 - 2.5, 2 - 2.5, 1 - 2, 1.5 - 2 or 1 - 1.5 parts by weight of glucose oxidase; 30 - 50, 35 - 50, 40 - 50, 45 - 50, 30 - 45, 35 - 45, 40 - 45, 30 - 40, 35 - 40 or 30 - 35 parts by weight of fermented vinegar powder; 1 - 6, 2 - 6, 3 - 6, 4 - 6, 5 - 6, 1 - 5, 2 - 5, 3 - 5, 4 - 5, 1 - 4, 2 - 4, 3 - 4, 1 - 3, 2 - 3 or 1 - 2 parts by weight of catalase; 10 - 30, 15 - 30, 20 - 30, 25 - 30, 10 - 25, 15 - 25, 20 - 25, 10 - 20, 15 - 20 or 10 - 15 parts by weight of sucrose ferment; and optionally 378 - 810, 450 - 810, 540 - 810, 630 - 810, 720 - 810, 378 - 720, 450 - 720, 540 - 720, 630 - 720, 378 - 630, 450 - 630, 540 - 630, 378 - 540, 450 - 540 or 378 - 450 parts by weight of water.

[0056] In one embodiment, the glucose oxidase in the preservative composition is derived from a microorganism of the genus Penicillium or Aspergillus. In one embodiment, the glucose oxidase is derived from Penicillium notatum or Aspergillus niger. In one embodiment, the glucose oxidase is an almost white to light yellow powder, or a yellow to brown liquid, soluble in water, and the aqueous solution is generally light yellow; it is almost insoluble in ethanol, chloroform and ether. In one embodiment, the glucose oxidase can specifically catalyze β-D-glucose to produce gluconic acid and hydrogen peroxide under aerobic conditions.

[0057] In one embodiment, the fermented vinegar powder in the preservative composition of the present invention is obtained by spray-drying concentrated vinegar. In one embodiment, the concentrated vinegar is concentrated vinegar obtained by solid-state fermentation. In one embodiment, the soluble solid content of the concentrated vinegar is 20% or more, 30% or more, 40% or more, 50% or more, 60% or more, or 70% or more. In one embodiment, the conditions for spray-drying are selected from the following group: inlet temperature 120 - 160°C, material concentration 20 - 25%, maltodextrin addition amount 20 - 30%, and feeding rate 300 - 400 mL / h. In one embodiment, the fermented vinegar powder in the preservative composition of the present invention has a low pH, and the pH can be used as a hurdle to provide a delayed preservation effect for baked foods. In one embodiment, both the sucrose ferment and the fermented vinegar powder used in the present invention are prepared by fermentation processes, which are not only safer than chemical preservatives but also have a more significant preservation effect, effectively extending the shelf life of baked foods at the client side. In addition, the combined use of these two fermentation products (and / or with other components) has a synergistic effect, avoiding the defect of unstable effects of a single component and further extending the preservation period / shelf life of baked foods.

[0058] In one embodiment, the catalase in the preservative composition is sourced from animals, plants, or microorganisms. In one embodiment, the catalase is sourced from porcine liver, Aspergillus niger, Escherichia coli, or Thermoascus aurantiacus. In one embodiment, the catalase is an enzyme that catalyzes the decomposition of hydrogen peroxide into oxygen and water and is present in the peroxisomes of cells. In one embodiment, the catalase is used in combination with glucose oxidase and can metabolize the excess hydrogen peroxide generated by the degradation of β-D-glucose by glucose oxidase, thereby avoiding the influence of a high-content hydrogen peroxide environment on the flavor of baked foods and the yeast fermentation ability.

[0059] In one embodiment, the sucrose ferment in the preservative composition is a product obtained by fermenting a culture medium containing sucrose with probiotics. In one embodiment, the probiotics are selected from the group consisting of: yeast, Bacillus, Clostridium, Lactobacillus, Streptococcus, Bifidobacterium, and Actinobacteria. In one embodiment, the probiotics are selected from the group consisting of: Saccharomyces, preferably Saccharomyces cerevisiae, Candida, and Pichia. In one embodiment, the probiotics are selected from the group consisting of: Clostridium butyricum, Lactobacillus acidophilus, and Streptococcus lactis. In one embodiment, the probiotic is Streptococcus lactis. In one embodiment, the sucrose ferment in the preservative composition of the present invention is obtained by inoculating Streptococcus lactis into a culture medium containing sucrose, fermenting for a period of time, adjusting the pH, heating treatment, filtration, salting out, adjusting the pH of the solid matter, adding sodium chloride, and spray drying. In one embodiment, the sucrose ferment in the preservative composition of the present invention is prepared by the following method: using sucrose and yeast extract as substrates, inoculating Streptococcus lactis, culturing for 15 - 30 hours, and the pH of the fermentation broth is 6.0; adjusting the pH of the fermentation broth to 2.5 - 3.0 with hydrochloric acid, then heating to 70°C - 80°C and maintaining for 30 minutes, cooling to 50 - 55°C, filtering to obtain a filtrate, concentrating the filtrate so that the solid phase content is 30% - 40% to obtain a concentrated solution. Subject the concentrated solution to salting out by adding sodium chloride at 1 / 3 of the weight of the concentrated solution. Centrifuge at 2500 - 3000 revolutions per minute to obtain the solid phase. Adjust the pH of the solid phase to about 2.5, and then add sodium chloride at 55% - 60% of the mass of the solid phase, and spray dry at 200 - 220°C to obtain the sucrose ferment. In one embodiment, the sucrose ferment in the preservative composition of the present invention has a strong inhibitory effect on Gram-positive bacteria.

[0060] In one embodiment, the preservative composition does not contain dehydroacetic acid or its salts. In one embodiment, the preservative composition does not contain dehydroacetate salts. In one embodiment, the preservative composition does not contain sodium dehydroacetate, potassium dehydroacetate, and calcium dehydroacetate.

[0061] In one embodiment, the pH value of the preservative composition is 5.5 - 6.8, 5.8 - 6.8, 6.0 - 6.8, 6.2 - 6.8, 6.5 - 6.8, 5.5 - 6.5, 5.8 - 6.5, 6.0 - 6.5, 6.2 - 6.5, 5.5 - 6.2, 5.8 - 6.2, 6.0 - 6.2, 5.5 - 6.0, 5.8 - 6.0 or 5.5 - 5.8. In one embodiment, the pH value of the preservative composition is 5.7 - 6.5, 5.8 - 6.5, 5.9 - 6.5, 6.0 - 6.5, 6.1 - 6.5, 6.2 - 6.5, 6.3 - 6.5, 6.4 - 6.5, 5.7 - 6.4, 5.8 - 6.4, 5.9 - 6.4, 6.0 - 6.4, 6.1 - 6.4, 6.2 - 6.4, 6.3 - 6.4, 5.7 - 6.3, 5.8 - 6.3, 5.9 - 6.3, 6.0 - 6.3, 6.1 - 6.3, 6.2 - 6.3, 5.7 - 6.2, 5.8 - 6.2, 5.9 - 6.2, 6.0 - 6.2, 6.1 - 6.2, 5.7 - 6.1, 5.8 - 6.1, 5.9 - 6.1, 6.0 - 6.1, 5.7 - 6.0, 5.8 - 6.0, 5.9 - 6.0, 5.7 - 5.9, 5.8 - 5.9 or 5.7 - 5.8.

[0062] In one embodiment, the preservative composition is used for the preservation of baked goods. In one embodiment, the baked goods are selected from the group consisting of: cakes, shortcrust pastries, puff pastries, breads, puffs and cookies. In one embodiment, the cakes are selected from the group consisting of: Black Forest cake, Tiramisu cake, Sachertorte, Mousse cake, Chiffon cake, Opera cake, Cheesecake, Honey cake, Syrup sponge pudding and Praline cake. In one embodiment, the shortcrust pastries are selected from the group consisting of: Phoenix crisps, Walnut crisps, Peanut crisps, Sesame crisps, Red Shao crisps, Multi - layer crisps and Lotus crisps. In one embodiment, the puff pastries are selected from the group consisting of: Palmiers, Beef curry puffs, Hot dog puff rolls, Portuguese egg tarts, Sugar puff pastry, Fresh fruit puff boxes, Banana puff rows, French vanilla puff boxes, Apple puff rows and Cream horns. In one embodiment, the breads are selected from the group consisting of: Toast, Bagel, Salt bread, Taiko, German pretzel, Croissant, Soft pretzel, Country bread, European bread, Focaccia, French baguette and Cinnamon rolls. In one embodiment, the puffs are selected from the group consisting of: Cream puffs, Éclairs, Religieuses, Profiteroles, Puff towers, Saint - Honoré puffs, Ice cream puffs, Dirty puffs, Fruit puffs and Kouign - amann. In one embodiment, the cookies are selected from the group consisting of: Tough cookies, Crispy cookies, Sweet crispy cookies, Fermented cookies and Sandwich / Colored cookies.

[0063] In one embodiment, the preservative composition of the present invention has good inhibitory effects on Gram-negative microorganisms (such as Escherichia coli, Salmonella, and Shigella) and Gram-positive microorganisms (such as Staphylococcus aureus, Bacillus subtilis, and Bacillus cereus), extends the shelf life of baked foods, and is safe and efficient.

[0064] 2. Method for preparing the preservative of the present invention

[0065] In one aspect, the present invention provides a method for preparing the preservative of the present invention, which includes: (1) mixing glucose oxidase: fermented vinegar powder: catalase: sucrose ferment according to a certain weight ratio or parts by weight; (2) directly using the mixture prepared in (1) as the preservative composition, or dispersing the mixture prepared in (1) in a certain number of parts by weight of water to obtain the preservative composition. In one embodiment, the weight ratio of glucose oxidase: fermented vinegar powder: catalase: sucrose ferment is 1-5:20-60:1-8:10-40. In one embodiment, the parts by weight of glucose oxidase, fermented vinegar powder, catalase, and sucrose ferment are 1-4, 30-50, 1-6, and 10-30 respectively. In one embodiment, the parts by weight of glucose oxidase, fermented vinegar powder, catalase, and sucrose ferment are 3-4, 30-45, 3-6, and 10-25 respectively. In one embodiment, the parts by weight of glucose oxidase, fermented vinegar powder, catalase, and sucrose ferment are 4, 30, 4, and 10 respectively. In one embodiment, the mixture is optionally dispersed in 378-810 parts by weight of water. In one embodiment, the mixture is optionally dispersed in 414-720 parts by weight of water. In one embodiment, the mixture is optionally dispersed in 432 parts by weight of water.

[0066] 3. Use of the preservative of the present invention

[0067] In one aspect, the present invention provides the use of the preservative composition of the present invention for preserving baked foods. In one embodiment, the use includes adding the preservative composition of the present invention to the components of the baked food.

[0068] In one embodiment, the diameter of the inhibition zone of the preservative composition of the present invention against Gram-negative bacteria and Gram-positive bacteria is 1.3, 1.4, 1.5, 1.6, 1.7 or 1.8 times that of the existing commercial preservatives. In one embodiment, the preservative composition of the present invention can keep bakery products such as bread from spoiling for at least 3 days, at least 4 days, at least 5 days, at least 6 days or at least 7 days under high temperature and high humidity conditions (such as 30 °C, RH90%). In one embodiment, the average shelf life of bakery products such as cakes of the preservative composition of the present invention under refrigeration conditions (such as 8-12 °C, RH35-75%) exceeds 20 days, 21 days, 22 days, 23 days, 24 days or 25 days. In one embodiment, the average shelf life of bakery products such as cakes of the preservative composition of the present invention under refrigeration conditions (such as 8-12 °C, RH35-75%) is extended by 16%, 17%, 18%, 19% or 20% compared with the existing commercial preservatives. In one embodiment, the average shelf life of bakery products such as biscuits of the preservative composition of the present invention under normal temperature conditions (25 °C, RH35-75%) exceeds 85 days, 86 days, 87 days, 88 days, 89 days, 90 days or 91 days. In one embodiment, the average shelf life of bakery products such as biscuits of the preservative composition of the present invention under normal temperature conditions (25 °C, RH35-75%) is extended by 3.8%, 4.2%, 4.6%, 5.0%, 5.4%, 5.8%, 6.2% or 6.4% compared with the existing commercial preservatives.

[0069] In one embodiment, the preservative composition of the present invention does not affect the fermentation ability of yeast in the bakery product. In one embodiment, the preservative composition of the present invention can improve the fermentation ability of yeast in the bakery product. In one embodiment, the fermentation ability of yeast in the bakery product of the preservative composition of the present invention is increased by 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7% or 1.8%, where the fermentation ability of the yeast is calculated according to the following formula:

[0070] (Volume after fermentation of the test group - Volume after fermentation of the control group) / Volume after fermentation of the control group x 100%, where the test group refers to the bakery product containing the preservative composition of the present invention, and the control group refers to the bakery product not containing the preservative composition of the present invention.

[0071] In one embodiment, the preservative composition of the present invention increases the taste score of baked goods by 5%, 10%, 15%, 20%, 25%, 30%, 35% or 38% compared with existing commercial preservatives; the preservative composition of the present invention increases the color score of baked goods by 4%, 8%, 12%, 16%, 20%, 24% or 27% compared with existing commercial preservatives; and / or the preservative composition of the present invention increases the flavor score of baked goods by 7%, 10%, 15%, 20%, 25%, 30%, 35% or 39% compared with existing commercial preservatives.

[0072] 4. Baked goods of the present invention

[0073] In one aspect, the present invention provides a baked good comprising the preservative composition of the present invention.

[0074] 5. Method for preserving baked goods of the present invention

[0075] In one aspect, the present invention provides a method for preserving baked goods, which includes: (1) adding the preservative composition of the present invention to the components of the baked goods and mixing evenly; (2) performing baking to obtain the baked goods; and (3) optionally sealing the baked goods in a sterile environment and storing them at a low temperature.

[0076] In one embodiment, the method includes adding the water-free preservative composition of the present invention to the components of the baked goods in an amount of 0.5% - 0.8% by weight, preferably 0.7%.

[0077] In one embodiment, the storage temperature in step (3) is 0 - 8°C, 0 - 7°C, 0 - 6°C, 0 - 5°C, 0 - 4°C, 0 - 3°C, 0 - 2°C, 0 - 1°C, 1 - 8°C, 1 - 7°C, 1 - 6°C, 1 - 5°C, 1 - 4°C, 1 - 3°C, 1 - 2°C, 2 - 8°C, 2 - 7°C, 2 - 6°C, 2 - 5°C, 2 - 4°C, 2 - 3°C, 3 - 8°C, 3 - 7°C, 3 - 6°C, 3 - 5°C, 3 - 4°C, 4 - 8°C, 4 - 7°C, 4 - 6°C, 4 - 5°C, 5 - 8°C, 5 - 7°C, 5 - 6°C, 6 - 8°C, 6 - 7°C or 7 - 8°C.

[0078] In one embodiment, the method can preserve the baked goods for at least 5 days, at least 6 days, at least 7 days, at least 8 days, at least 9 days, at least 10 days, at least 11 days, at least 12 days, at least 13 days, at least 14 days, at least 15 days, at least 16 days, at least 17 days, at least 18 days, at least 19 days or at least 20 days.

[0079] In one embodiment, the method of the present invention enables bakery baked goods to remain non-spoiled for at least 3 days, at least 4 days, at least 5 days, at least 6 days, or at least 7 days under high temperature and high humidity conditions (e.g., 30°C, RH90%). In one embodiment, the method of the present invention enables the average shelf life of cake baked goods under refrigeration conditions (e.g., 8 - 12°C, RH35 - 75%) to exceed 20 days, 21 days, 22 days, 23 days, 24 days, or 25 days. In one embodiment, the method of the present invention enables the average shelf life of cake baked goods under refrigeration conditions (e.g., 8 - 12°C, RH35 - 75%) to be extended by 16%, 17%, 18%, 19%, or 20% relative to existing commercial preservatives. In one embodiment, the method of the present invention enables the average shelf life of cookie baked goods at room temperature (25°C, RH35 - 75%) to exceed 85 days, 86 days, 87 days, 88 days, 89 days, 90 days, or 91 days. In one embodiment, the method of the present invention enables the average shelf life of cookie baked goods at room temperature (25°C, RH35 - 75%) to be extended by 3.8%, 4.2%, 4.6%, 5.0%, 5.4%, 5.8%, 6.2%, or 6.4% relative to existing commercial preservatives.

[0080] In one embodiment, the method of the present invention does not affect the fermentation ability of yeast in the baked goods. In one embodiment, the method of the present invention can improve the fermentation ability of yeast in the baked goods. In one embodiment, the method of the present invention increases the fermentation ability of yeast in the baked goods by 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, or 1.8%, where the fermentation ability of the yeast is calculated according to the following formula:

[0081] (Volume after fermentation of the test group - Volume after fermentation of the control group) / Volume after fermentation of the control group x 100%, where the test group refers to the baked goods containing the preservative composition of the present invention, and the control group refers to the baked goods without the preservative composition of the present invention.

[0082] In one embodiment, compared with the method using existing commercial preservatives, the method of the present invention increases the taste score of the baked goods by 5%, 10%, 15%, 20%, 25%, 30%, 35%, or 38%; increases the color score of the baked goods by 4%, 8%, 12%, 16%, 20%, 24%, or 27%; and / or increases the flavor score of the baked goods by 7%, 10%, 15%, 20%, 25%, 30%, 35%, or 39%.

[0083] 6. Method for testing the effect of additives on the fermentation ability of yeast in baked goods

[0084] In one aspect, the present invention provides a method for testing the effect of an additive on the fermentation ability of yeast in a baked food, which includes: (1) providing a baked food containing the additive as a test group and a baked food without adding the additive as a control group respectively; (2) fermenting the test group and the control group under the same conditions; (3) measuring the volume of the test group and the volume of the control group respectively after the fermentation ends, and calculating the effect of the additive on the fermentation ability of yeast in the baked food according to the following formula:

[0085] (Volume of the test group - Volume of the control group) / Volume of the control group × 100%.

[0086] 7. Advantages of the present invention

[0087] (1) The components used in the preservative composition of the present invention are natural, safe, non-toxic, easily soluble, edible, and do not affect the flavor. The preservative prepared by the method of the present invention has high product purity and low impurity content, can improve the utilization rate of raw materials, and the preparation operation of the preservative composition of the present invention is simple and the cost is low;

[0088] (2) The sucrose ferment and fermented vinegar powder added in the preservative composition of the present invention are both prepared by fermentation processes. They are not only safer than chemical preservatives, but also have a more significant preservation effect, effectively extending the shelf life of food at the client side. The combined use of these two fermentation products (and / or with other components) has a synergistic effect;

[0089] (3) The catalase added in the preservative composition of the present invention is used in combination with glucose oxidase, which can metabolize the excess hydrogen peroxide generated by glucose oxidase degrading β-D-glucose, thereby avoiding the influence of a high-content hydrogen peroxide environment on the flavor of food and the fermentation ability of yeast. Using them together with the fermented vinegar powder and sucrose ferment in the preservative composition of the present invention can more effectively inhibit the growth of microorganisms;

[0090] (4) The preservative of the present invention has a good inhibitory effect on both Gram-negative microorganisms (including but not limited to Escherichia coli, Salmonella, and Shigella) and Gram-positive microorganisms (including but not limited to Staphylococcus aureus, Bacillus subtilis, and Bacillus cereus). In addition, the present invention also has a good inhibitory effect on molds; and

[0091] (5) The preservative of the present invention can not only extend the shelf life of baked foods, and has an obvious preservation effect (bread can be preserved at high temperature and high humidity for 7 days, cake can be preserved under refrigeration for 25 days, and biscuits can be preserved at room temperature for 91 days), but also does not affect or can improve the fermentation ability of yeast in baked foods, and does not affect or can improve the texture, taste, color, and flavor of baked foods. Detailed implementation manners

[0092] The present invention will be further described below in conjunction with specific embodiments, but these specific embodiments should not be construed as limiting the protection scope of the present invention. Those skilled in the art can make various changes or modifications to these specific embodiments without departing from the technical solution scope of the present invention, and the modified implementation schemes still fall within the protection scope of the present invention.

[0093] The vinegar powder and sucrose ferment of the present invention are prepared by the process described in the present invention. The sources of other raw materials are not particularly limited, and commercially available products can be used. For the implementation methods without specific conditions noted in the following examples, they are carried out according to conventional methods and conditions.

[0094] Example 1. Preservative composition I of the present invention and baked food I of the present invention

[0095] In this example, the preservative composition I of the present invention was prepared. The composition includes the following components: 0.4 g of glucose oxidase, 3.0 g of vinegar powder, 0.3 g of catalase, and 1.0 g of sucrose ferment. The four components were mixed to obtain the preservative composition I of the present invention.

[0096] The preservative composition I of the present invention was added to the bread components with the following weight ratio by 0.7% based on the total weight of the food: high-gluten flour: granulated sugar: butter: milk powder: baked milk: milk: salt: yeast: egg = 100:10:10:6:27:30:1:1:7. The baked food I (toast bread) of the present invention was obtained according to the following steps:

[0097] Step (1) Weigh according to the ratio of each raw material and set aside.

[0098] Step (2) Put high-gluten flour, granulated sugar, milk powder, salt, yeast, egg, baked milk, and milk into a blender in sequence, stir for 8 minutes, then add the preservative composition I of the present invention and butter, and stir until a glove film is formed (the glove film is a state when making bread, where the high-gluten dough is kneaded until it can be put on the hand like a film without breaking).

[0099] Step (3) Conduct a primary fermentation under the conditions of a temperature of 37°C and a relative humidity of 60% for 60 minutes; after shaping, put it into a toast mold and conduct a secondary fermentation under the conditions of a temperature of 37°C and a relative humidity of 60% for 60 minutes.

[0100] Step (4) Bake in an oven at 185°C for the upper fire and 185°C for the lower fire for 30 minutes. After cooling, slice, package in aerobic conditions, and monitor the anti-corrosion / preservation situation of the baked food I of the present invention.

[0101] Comparative Example 1.

[0102] Four reference foods were set in this comparative example as follows:

[0103] 1. Blank reference, that is, except for not adding the preservative composition I of the present invention, the other component ratios and preparation steps are exactly the same as those in Example 1;

[0104] 2. Low-content reference, that is, except for adding the preservative composition I of the present invention to the bread components at a content of 0.1% by weight, the other component ratios and preparation steps are exactly the same as those in Example 1;

[0105] 3. Sodium dehydroacetate reference, that is, replacing the preservative composition I of the present invention with a preservative containing sodium dehydroacetate (where the content of sodium dehydroacetate is 0.06% of the total weight of the food). Except for this, the other component ratios and preparation steps are exactly the same as those in Example 1;

[0106] 4. Existing preservative reference, that is, replacing the preservative composition I of the present invention with the commercially available Yinong MB101 preservative. Except for this, the other component ratios and preparation steps are exactly the same as those in Example 1.

[0107] The anti-corrosion / preservation conditions of the four reference foods were monitored in the same way as the baked food I of the present invention.

[0108] Example 2. Preservative composition II of the present invention and baked food II of the present invention

[0109] In this example, the preservative composition II of the present invention was prepared. The composition includes the following components: 0.3 g of glucose oxidase, 3.5 g of vinegar powder, 0.5 g of catalase, and 1.5 g of sucrose ferment. The four components were mixed to obtain the preservative composition II of the present invention.

[0110] The preservative composition II of the present invention was added to the cake components with the following weight ratio at a content of 0.5% of the total weight of the food: cake flour: fine granulated sugar: corn oil: milk: salt: egg yolk: egg white = 65:40:30:50:1:50:50. The baked food II (chiffon cake) of the present invention was obtained according to the following steps:

[0111] Step (1) Weigh according to the raw material ratio and set aside;

[0112] Step (2) Put the cake flour, half of the weight of the fine granulated sugar, milk, salt, egg yolk, and corn oil into a blender and stir for 5 minutes to form a batter and set aside;

[0113] Step (3) Whip the egg white (optionally adding a small amount of citric acid or lemon juice helps with whipping). During the whipping process, add the remaining half of the weight of the fine granulated sugar in 2 - 4 times, preferably 3 times, to obtain the egg white foam;

[0114] Step (4): Add 1 / 3 of the meringue into the batter, and stir evenly by using the techniques of folding and cutting to obtain a mixed batter. Then, add the mixed batter and the preservative composition II of the present invention into the remaining 2 / 3 of the meringue, and continue to stir evenly.

[0115] Step (5): Pour the batter obtained in step (4) into a cake mold, shake out the large air bubbles, then place it in a preheated oven and bake at 210 °C for about 20 minutes. Try to avoid opening the door during the baking process. After baking, immediately shake out the hot air and invert it to cool. After the cake is completely cooled, remove it from the mold by hand to ensure that the cake is intact without debris. Cut it into pieces, perform aerobic packaging, and monitor the anti-corrosion / preservation situation of the baked food II of the present invention.

[0116] Comparative Example 2.

[0117] The following two references were set in this comparative example:

[0118] 1. Blank reference, that is, except for not adding the preservative composition II of the present invention, the other component ratios and preparation steps are exactly the same as those in Example 2;

[0119] 2. Sodium dehydroacetate reference, that is, a preservative containing sodium dehydroacetate is used to replace the preservative composition II of the present invention (where the content of sodium dehydroacetate is 0.06% of the total weight of the food). Except for this, the other component ratios and preparation steps are exactly the same as those in Example 2.

[0120] The anti-corrosion / preservation situations of the two reference foods were monitored in the same way as the baked food II of the present invention.

[0121] Example 3. The preservative composition III of the present invention and the baked food III of the present invention

[0122] In this example, the preservative composition III of the present invention was prepared. The composition includes the following components: 0.25 g of glucose oxidase, 2.5 g of vinegar powder, 0.25 g of catalase, and 1.0 g of sucrose ferment. The four components were mixed to obtain the preservative composition III of the present invention.

[0123] The preservative composition III of the present invention was added into the bread components with the following weight ratio at a content of 0.8% based on the total weight of the food: high-gluten flour: white granulated sugar: vegetable oil: ice milk: salt: yeast: egg = 150:15:12:85:1.5:1.5:10. The baked food III (toast bread) of the present invention was obtained according to the following steps:

[0124] Step (1): Weigh according to the ratio of each raw material and set aside;

[0125] Step (2) First, mix high-gluten flour, yeast, granulated sugar, and table salt, then add eggs, ice milk, vegetable oil, and the preservative composition III of the present invention and stir into a dough in a blender for 2 minutes. Put the dough into a mold for shaping for 3 minutes. The total time for kneading and shaping is controlled within 5 minutes;

[0126] Step (3) Put the shaped dough into a fermentation box and ferment for 60 minutes under the conditions of a temperature of 37 °C and a relative humidity of 60%;

[0127] Step (4) Take out the fermented product from the fermentation box without shaking, gently put it into an oven, and bake at 185 °C with top and bottom heat for 30 minutes.

[0128] Step (5) After the product cools down, take it out of the mold, measure the length, width, and height, and calculate the volume of the baked food III of the present invention.

[0129] Comparative Example 3.

[0130] The following three reference foods were set in this comparative example:

[0131] 1. Blank reference, that is, except for not adding the preservative composition III of the present invention, the other component ratios and preparation steps are exactly the same as those in Example 3;

[0132] 2. Sodium dehydroacetate reference, that is, a preservative containing sodium dehydroacetate is used to replace the preservative composition III of the present invention (where the content of sodium dehydroacetate is 0.06% of the total weight of the food). Except for this, the other component ratios and preparation steps are exactly the same as those in Example 3;

[0133] 3. Existing preservative reference, that is, a commercially available Yinong MB101 preservative (content is 0.8% of the total weight of the food) is used to replace the preservative composition III of the present invention. Except for this, the other component ratios and preparation steps are exactly the same as those in Example 3.

[0134] Monitor the volumes of the three reference foods in the same way as the baked food III of the present invention.

[0135] Example 4. The preservative composition IV of the present invention and the baked food IV (biscuit) of the present invention

[0136] In this example, the preservative composition IV of the present invention was prepared. The composition includes the following components: 0.2 g of glucose oxidase, 3.0 g of vinegar powder, 0.6 g of catalase, and 1.5 g of sucrose ferment. Mix the four components to obtain the preservative composition IV of the present invention.

[0137] The preservative composition IV of the present invention is added to the biscuit components with the following weight ratio at a content of 0.6% based on the total weight of the food: cake flour: corn starch: butter: icing sugar: cooked egg yolks: milk powder: salt = 100:100:100:40:50:30:1. The baked food IV (biscuit) of the present invention is obtained according to the following steps:

[0138] Step (1) Weigh according to the ratio of each raw material and set aside.

[0139] Step (2) After boiling the eggs, take out the egg yolks and set aside, and mix the cake flour, corn starch and milk powder.

[0140] Step (3) After softening the butter, add icing sugar and salt, and stir and beat well until the color becomes lighter and the volume becomes larger.

[0141] Step (4) Sift the egg yolks and add them to the butter, and stir evenly; sift the mixed flour and add it to the butter together with the preservative composition IV of the present invention, and knead into a large dough after stirring.

[0142] Step (5) Roll the large dough into small round doughs, gently press out cracks with your thumb, place them on a baking tray lined with baking paper or tin foil, preheat the oven to 170 °C with both top and bottom heat for 5 minutes, place the baking tray in the middle layer of the oven, and bake at 170 °C with both top and bottom heat for 20 minutes.

[0143] Step (6) After the biscuits are completely cooled, package them in an aerobic environment, and monitor the anti-corrosion / preservation situation of the baked food IV of the present invention.

[0144] Comparative Example 4.

[0145] The following two references are set in this comparative example:

[0146] 1. Blank reference, that is, except for not adding the preservative composition IV of the present invention, the other component ratios and preparation steps are exactly the same as those in Example 4;

[0147] 2. Sodium dehydroacetate reference, that is, a preservative containing sodium dehydroacetate is used to replace the preservative composition IV of the present invention (where the content of sodium dehydroacetate is 0.06% of the total weight of the food). Except for this, the other component ratios and preparation steps are exactly the same as those in Example 4.

[0148] The anti-corrosion / preservation situations of the two reference foods are monitored in the same way as the baked food IV of the present invention.

[0149] Example 5. Test results

[0150] (1) Inhibition zone experiment

[0151] The antibacterial effect of the preservative composition of the present invention was determined by the Oxford cup method. Common pathogenic bacteria (Escherichia coli, Salmonella, Staphylococcus aureus) in baked foods were selected for the experiment. They were respectively activated and cultured in a suitable medium until the colony count reached 10 7 -10 8 CFU / mL. The specific operation is as follows: After activation in this experiment, the test strains were mixed with the sterilized nutrient agar medium (the temperature of the medium was controlled at 45 °C), poured into plates. After the plates solidified, Oxford cups were placed in them. Subsequently, avoiding the mouths of the Oxford cups, plain agar was poured. After solidification, the Oxford cups were removed. Sterile water (as a blank control), the preservative composition I of the present invention dissolved in sterile water (concentration 0.7%), the preservative composition I of the present invention dissolved in sterile water (concentration 0.1%), sodium dehydroacetate dissolved in sterile water (0.06%), and the commercially available preservative MB101 (0.8%) were respectively inoculated into the holes, and then placed in an incubator for cultivation, and the diameter of the antibacterial zone (unit: mm) was measured. The experimental results are summarized in Table 1 below.

[0152] Table 1. Antibacterial effect of the preservative of the present invention

[0153]

[0154] As can be seen from Table 1, for the preservative composition of the present invention, the diameter of the antibacterial zone for both Gram-negative Escherichia coli and Salmonella, and for Gram-positive Staphylococcus aureus is respectively about 1.3 - 1.8 times that of the sodium dehydroacetate preservative and the commercially available preservative. Thus, it can be seen that the antibacterial effect of the preservative composition of the present invention is significantly better than that of the existing preservatives.

[0155] (2) Testing of food preservation

[0156] 2.1 The spoilage conditions of each food in Example 1 and Comparative Example 1 after being stored for different days (30 °C, RH90%) are shown in Table 2 below.

[0157] Table 2. Number of spoiled foods in 10 pieces each in Example 1 and Comparative Example 1

[0158]

[0159] As shown in Table 2, under the conditions of higher temperature and humidity, the baked foods of the present invention can remain unspoiled for 7 days, showing significant advantages over the sodium dehydroacetate preservative and the commercially available preservative.

[0160] 2.2 The quality retention conditions of each food in Example 2 and Comparative Example 2 during refrigeration (8 - 12 °C, RH35 - 75%) are shown in Table 3 below.

[0161] Table 3. Average shelf life of each food in Example 2 and Comparative Example 2

[0162] Baked Goods Average Shelf Life (days) Reference Food 1 (Blank Reference) 4.9 Reference Food 2 (Sodium Dehydroacetate Reference) 20.7 Reference Food 3 (Commercial Preservative MB101 Reference) 21.6 Baked Goods II of the Present Invention 25.1

[0163] As shown in Table 3, under low temperature conditions, the average shelf life of the baked goods (cakes) of the present invention exceeds 25 days, which is 20% and 16% longer than the shelf lives of sodium dehydroacetate preservative and commercially available preservatives, respectively.

[0164] 2.3 The quality preservation conditions of each food in Example 4 and Comparative Example 4 at room temperature (25 °C, RH 35-75%) are shown in Table 4 below.

[0165] Table 4. Average shelf life of each food in Example 4 and Comparative Example 4

[0166] Baked Goods Average Shelf Life (days) Reference Food 1 (Blank Reference) 20.2 Reference Food 2 (Sodium Dehydroacetate Reference) 88.5 Reference Food 3 (Commercial Preservative MB101 Reference) 86.4 Baked Goods II of the Present Invention 91.9

[0167] As shown in Table 4, under room temperature conditions, the average shelf life of the baked goods (cookies) of the present invention exceeds 91 days, which is 3.8% and 6.4% longer than the shelf lives of sodium dehydroacetate preservative and commercially available preservatives, respectively.

[0168] (3) Effect of preservatives on the fermentation ability of yeast in baked goods

[0169] The volume measurement conditions of each food in Example 3 and Comparative Example 3 are shown in Table 5 below.

[0170] Table 5. Volume measurement results of baked goods

[0171]

[0172] In the present invention, the percentage change in the volume of the test group calculated according to the following formula relative to the volume of the control group is used to characterize the effect of the additive on the fermentation ability of yeast in baked goods:

[0173] (Volume of test group - Volume of control group) / Volume of control group x 100%.

[0174] As shown in Table 3, the reference of the existing preservative is less than the blank, indicating that it has a negative impact on the fermentation ability of yeast; the volume of the sodium dehydroacetate control is close to the blank, indicating that it has almost no impact on the fermentation ability of yeast; the addition of the preservative composition of the present invention makes the volume of the baked goods of the present invention larger than the blank, indicating that it will not only not affect, but will to a certain extent improve the fermentation ability of yeast.

[0175] (4) Sensory evaluation

[0176] Randomly select 30 people to form a double-blind evaluation group (neither the testers nor the tested know whether they are evaluating the comparative food or the baked food of the present invention), and score the taste, color, and flavor of the baked food (bread) after 15 days of refrigeration (with a full score of 10 points). The scoring criteria are strictly in accordance with Table 6.

[0177] Table 6. Sensory Evaluation Criteria

[0178]

[0179] The average sensory score results of each food in Example 1 and Comparative Example 1 are shown in Table 7 below.

[0180] Table 7. Sensory Score Results

[0181] Taste Color Flavor Blank Control 6.5 7.5 6.4 Commercial Preservative MB101 Reference 8.5 9.0 8.3 Sodium Dehydroacetate Control 8.4 9.1 7.9 Baked Goods III of the Present Invention 9.0 9.5 8.9

[0182] As shown in Table 7, the taste score of the baked food of the present invention is better than that of the comparative food (5%-38% higher); the color score of the baked food of the present invention is better than that of the comparative food (4%-27% higher); the flavor score of the baked food of the present invention is better than that of the comparative food (7%-39% higher). The above data show that the respondents believe that the baked food of the present invention significantly has a softer taste, more attractive color, and more mellow flavor, and thus can better meet the needs of consumers to a greater extent.

[0183] As described above, it is only the preferred embodiment of the present invention and does not impose any formal restrictions on the present invention. Although the specific implementation manners of the present invention have been described above, those skilled in the art should understand that this is only for illustration. The protection scope of the present invention is defined by the appended claims. Those skilled in the art can make various changes or modifications to the above-disclosed technical content without departing from the technical solution scope of the present invention, and these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A preservative composition, which comprises glucose oxidase, fermented vinegar powder, catalase and sucrose ferment, wherein the weight ratio of glucose oxidase: fermented vinegar powder: catalase: sucrose ferment is 1 - 5:20 - 60:1 - 8:10 - 40.

2. The preservative composition according to claim 1, which comprises the following components or consists of the following components: 1 - 4 parts by weight of glucose oxidase; 30 - 50 parts by weight of fermented vinegar powder; 1 - 6 parts by weight of catalase; 10 - 30 parts by weight of sucrose ferment; and Optionally, 378 - 810 parts by weight of water.

3. The preservative composition according to claim 1 or 2, which comprises the following components or consists of the following components: 3 - 4 parts by weight of glucose oxidase; 30 - 45 parts by weight of fermented vinegar powder; 3 - 6 parts by weight of catalase; 10 - 25 parts by weight of sucrose ferment; and Optionally, 414 - 720 parts by weight of water.

4. The preservative composition according to any one of claims 1 - 3, wherein the preservative composition comprises the following components or consists of the following components: 4 parts by weight of glucose oxidase; 30 parts by weight of fermented vinegar powder; 4 parts by weight of catalase; 10 parts by weight of sucrose ferment; and Optionally, 432 parts by weight of water.

5. The preservative composition according to any one of claims 1 - 4, wherein the glucose oxidase is derived from a microorganism of the genus Penicillium or Aspergillus, preferably the glucose oxidase is derived from Penicillium notatum or Aspergillus niger.

6. The preservative composition according to any one of claims 1 - 5, wherein the fermented vinegar powder is obtained by spray - drying concentrated vinegar obtained by solid - state fermentation.

7. The preservative composition according to any one of claims 1 - 6, wherein the catalase is derived from an animal, a plant or a microorganism, preferably the catalase is derived from pig liver, Aspergillus niger, Escherichia coli or Thermoascus aurantiacus.

8. The preservative composition according to any one of claims 1 - 7, wherein the sucrose ferment is a product obtained by fermenting a medium containing sucrose with probiotics, preferably the probiotics are selected from the group consisting of yeast, Bacillus, Clostridium, Lactobacillus, Streptococcus, Bifidobacterium and Actinomycetes, more preferably selected from Saccharomyces, Candida, Pichia, Clostridium butyricum, Lactobacillus acidophilus and Streptococcus lactis.

9. The preservative composition according to any one of claims 1 - 8, which does not contain dehydroacetic acid or its salts.

10. The preservative composition according to any one of claims 1 - 9, wherein its pH value is 5.5 - 6.8, preferably 5.7 - 6.5.

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