Process for producing foods having good keeping qualities and food keeping agents

Abstract

The present invention provides a food preservative which contains an antibacterial substance having a high safety and which enhances the preservability of a food without exerting an adverse influence to the taste and flavor of the food; and a method for preserving a food. The following substances are used alone or in combination for a food additive: 1,5-D-anhydrofructose, and one or two or more of substances having an antibacterial activity and each capable of being used as a food additive such as amino acids such as glycine, alanine and the like; glycerin lower fatty acid esters; sugar esters; salts of vitamin B1; polyphosphates; ethanol; basic proteins and peptides such as protamine or the like; antibacterial extract from licorice; extract from red pepper; extract from hop; extract from yucca; extract from moso bamboo (thick-stemmed bamboo); extract from grape fruit seed; extract from wasabi (Japanese horseradish) or mustard; organic acids such as acetic acid or the like and the salts thereof; sorbic acid, benzoic acid and the salts and esters thereof; propionic acid and the salt thereof; chitosan and bacterium DNA.

Dependencies are inferred from the claim text.