JP2001029054A - Antimicrobial freshness retainer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an antimirobial freshness retainer in a package, which controls and inhibits the proliferation of microorganisms on the preservation of a food and simultaneously scarcely affects the original flavor of the food. SOLUTION: This antimicrobial freshness retainer for a food comprises a package obtained by packaging with an air-permeable packaging material a clathrate cyclodextrin enclosing a volatile ingredient similar to the aroma ingredient of the food and a volatile ingredient having an antimifcrobial property and a freshness-retaining property. The volatile ingredient having the antimicrobial property and the freshness-retaining property is preferably selected from the group consisting of diacetyl, thymol, trans-2-hexenal, linalool, 1,8- cineole, acetoin, and their derivatives.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antibacterial freshness preserving agent which can coexist as a package in a container in which food is stored, gives a flavor similar to the food, and can maintain the freshness of the food. About.

[0002]

2. Description of the Related Art Conventionally, a container in which food is stored is filled with a volatile component having antibacterial properties in a gas phase to suppress or prevent the growth of microorganisms in the container. Hinokitiol and allyl isothiocyanate are known as volatile components used for such purpose. In addition, preparations in which these are included in cyclodextrin are also on the market. This formulation can be stored for a long time because the volatile component hardly volatilizes, and by coexisting this formulation with the food in the container, the cyclodextrin is dissolved by the moisture of the food, and the volatile component can be easily volatilized. It can exhibit antibacterial properties. However, components such as hinokitiol and allyl isothiocyanate have a peculiar smell, and since such a smell is used as it is, there is a drawback that the flavor of food is affected.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide an antibacterial freshness preserving agent which is a package that hardly affects the original flavor of food while suppressing or inhibiting the growth of microorganisms during preservation of food. Aim.

[0004]

Means for Solving the Problems In order to solve the above-mentioned problems in the present invention, first, there is provided an antibacterial freshness preserving agent for food, which has a volatile property similar to that of the food. A cyclodextrin in which the component and a volatile component that has antibacterial properties and can maintain freshness are packaged in a packaging material having air permeability, which is an antibacterial freshness retaining agent. is there.

[0005] In the second aspect, the volatile components having the antibacterial property and keeping the freshness according to the first aspect are diacetyl, thymol, trans-2-hexenal, trans-2-hexenyl acetate, linalool, , 8-cineole, acetoin, and derivatives thereof, which are at least one selected from the group consisting of antibacterial freshness preserving agents.

[0006] In order to eliminate or reduce the smell of volatile components that have antibacterial properties and maintain freshness, a food flavor component, which is a volatile component similar to the scent of the food to be preserved, is added to produce a natural food. It has been made to hardly affect the flavor. At the same time, the package is made of cyclodextrin in which a volatile component similar to the aroma of food and a volatile component having antibacterial properties and keeping freshness are packaged, so that long-term storage is possible, and furthermore, the food and this package When the food is stored in the container, the cyclodextrin in the package is gradually dissolved by the moisture of the food, and the volatile components can be gradually volatilized. Because it is a package, the antibacterial component does not come into contact with food directly to exert its effect, but by enclosing it in a container where food is stored, volatile antibacterial components move into the gas phase Its presence suppresses an increase in the number of bacteria in food.

[0007]

Embodiments of the present invention will be described below. The air-permeable packaging material may be air-permeable and water-permeable, or may be a material in which a fine hole is formed with a needle. Also, the package is made from a breathable packaging material,
Bags, vacuum-formed containers and the like.

The volatile components which have antibacterial properties and can maintain freshness, ie, suppress the growth of microorganisms, include diacetyl, thymol, trans-2-hexenal, and derivatives thereof, trans-2-hexenyl acetate, linalool, , 8-cineole, acetoin and derivatives thereof, and are at least one or more combination components selected from a simple substance and a group thereof.

[0009]

The present invention will be described in detail with reference to the following examples. <Example 1> As shown in Table 1, an apple base was used as a volatile component similar to the scent of food, and trans-2-hexenal was used as a volatile component having antibacterial properties and keeping freshness. Apple flavor was made using ethanol.

[0010]

[Table 1]

The apple flavor was added to a cyclodextrin aqueous solution at a concentration of 10% by weight, stirred sufficiently with a homogenizer, and then powdered with a spray dryer to obtain a cyclodextrin powder containing the apple flavor. This was placed in a small bag made of a laminated packaging material having a needle hole and made of three layers of polyethylene terephthalate, paper and polyethylene, and an antibacterial freshness preserving agent was prepared which was hermetically packaged.

Example 2 As shown in Table 2, a strawberry base was used as a volatile component similar to the flavor of food,
Strawberry flavor was prepared using diacetyl as a volatile component having antibacterial properties and keeping freshness, and ethanol as a solvent.

[0013]

[Table 2]

An antibacterial freshness preservative as a package was prepared from this strawberry flavor in the same manner as in Example 1.

<Example 3> As shown in Table 3, lettuce base was used as a volatile component similar to the flavor of food,
A lettuce fragrance was prepared using linalool as a volatile component having antibacterial properties and keeping freshness, and ethanol as a solvent.

[0016]

[Table 3]

An antibacterial freshness preservative as a package was prepared from this lettuce flavor in the same manner as in Example 1.

Example 4 As shown in Table 4, cucumber base was used as a volatile component similar to the aroma of food, and thymol and trans-2- were used as volatile components having antibacterial properties and keeping freshness. Hexenal with linalool,
Cucumber fragrance was prepared using ethanol as a solvent.

[0019]

[Table 4]

Using this cucumber fragrance as in Example 1, an antibacterial freshness preserving agent as a package was prepared.

<Embodiment 5> Embodiment 1 created in this way
The antibacterial freshness preservatives of Nos. 1 to 4 were enclosed in sealed containers of apple, strawberry, lettuce, and cucumber, which were foods of the respective objects, stored at 15 ° C for 3 days, and the change in the number of bacteria was measured. . Further, cyclodextrin without inclusion was used as a control. Table 5 shows the results.

[0022]

[Table 5]

The effect of the contents on the flavor at that time was 1
Sensory evaluation was performed by 0 panelists. As a comparative control, cyclodextrin in which allyl isothiocyanate was included in the same manner as in the example was used. Table 6 shows the results.

[0024]

[Table 6]

As can be seen from these results, all of the four kinds of antibacterial freshness preservatives of the examples have the effect of treating the food of the actual object and suppressing the increase in the number of bacteria. It was evaluated that the scent of the treated object had no unpleasant sensation.

[0026]

As described above, the present invention has the following effects. It is possible to provide an antibacterial freshness preserving agent that is a package that hardly affects the original flavor of food while suppressing or inhibiting the growth of microorganisms during storage of food. Therefore, the present invention, as an antibacterial freshness preservative of food,
It has excellent practical effects.

Claims (2)

[Claims] An antibacterial freshness preserving agent for food, wherein a cyclodextrin containing a volatile component similar to the scent of the food and a volatile component having antibacterial properties and maintaining freshness is aerated. An antibacterial freshness preserving agent, which is a package packaged with a packaging material having a property. 2. A volatile component having antibacterial properties and keeping freshness according to claim 1, wherein the volatile component is diacetyl, thymol, trans-2.
-Hexenal, trans-2-hexenyl acetate, linalool, 1,8-cineole, acetoin and at least one selected from the group consisting of derivatives thereof, characterized in that it is at least one selected from the group consisting of: .