JP2002226312A - Insect repellent for grains - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an insect repellent for grains effective in repelling insect pests such as grain weevils parasitic on the grains such as rice, wheat or barley, buckwheat, beans or corn, and powdery products thereof, processed products thereof, and the like, during storage. SOLUTION: This insect repellent consists essentially of one or more kinds of powders or extracts or essential oils selected from the spice group consisting of cardamon, nutmeg, clove, dill, curry, thyme, coriander, Amomi rotundi Fructus, mint and cinnamon. The insect repellent obtained by mixing three kinds of powders or extracts or essential oils of the cardamon, nutmeg and cinnamon as the principal ingredients is especially effective.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a pest which is parasitic on cereals such as stored rice (including polished rice and brown rice), barley, buckwheat, beans, corn, etc., or flour or processed products (eg, dried noodles). And a repellent for controlling insects.

[0002]

2. Description of the Related Art Spices have been empirically known to have antibacterial and bactericidal actions and pest repellent action since ancient times. Recently, there has been a tendency to avoid chemically synthesized preservatives due to concerns about toxicity to food additives and natural food orientation. For this reason, many proposals have been made to use natural spices or their extracts or essential oil components for food preservation. I have. For example, Japanese Patent Application Laid-Open No. 58-101670 discloses a method for storing food in which cinnamon oil, garlic oil, onion oil, mustard oil, Pimento perry oil, oregano oil, cassia oil and the like are sealed in a container such as a bag. And JP-A-59-1
No. 32876 describes a food preserving means in which essential oils such as rosemary oil, perilla oil, clove, thyme, allyl pepper oil and ethyl alcohol are supported on a carrier, and the carrier is contained in a food container together with the food. ing. However, the inventions described in these publications are intended for foods such as bread, sponge cake, castella, processed foods such as Japanese confectionery, processed fish meat, and perishable foods such as processed meat products,
Moreover, it is intended to prevent mold and fungi of these spoilable foods. That is, it does not target cereals and does not disclose controlling pests parasitic on these cereals.

[0003]

On the other hand, recently, grains (such as rice (including milled rice and brown rice)), barley, buckwheat, beans, corn, and the like, and powders and processed products thereof (hereinafter referred to as grains) have been stored. Insect repellents that prevent the infestation of pests by insects are called for. The typical examples of pests infesting this seed are weevil, weevil and phytozoa.These pests infest the cereals and breed by laying eggs on the grains and flour of the cereals during storage. . In particular, breeding becomes active from early spring when the temperature and humidity increase, and the probability of occurrence from summer to early autumn increases. It has not been determined whether the spices and the like described in the above publication are effective in controlling pests parasitic on cereals, such as the above weevil, weevil and sycamore.

On the other hand, Japanese Patent No. 2660196 has been known as a patent relating to a rice insect repellent. This patent uses allicin contained in garlic and capsaicin contained in pepper as a repellent for rice. The present inventor has conducted intensive studies on the existence of spices that exert the insect repellent action of cereals other than the garlic and pepper disclosed in the above patent. As a result, the present invention has been achieved. That is, the present invention provides an insect repellent for cereals that is effective for repelling cereals such as rice, barley, buckwheat, beans, corn, and weevil that are parasitic on powders and processed products thereof during storage. The purpose is to: In addition,
In the present invention, the cereals include the above-mentioned stored cereals such as rice, wheat, buckwheat, beans, corn, and the like, and flours and processed products (eg, dried noodles).

[0005]

In order to achieve the above object, the invention of claim 1 comprises cardamom, nutmeg, clove,
Dale, curry, thyme, coriander, amommum (also known as white bean meg), mint and cinnamon, one or more spices selected from the spices group, or a cereal based on an extract or essential oil. Provide an insect repellent. The present inventor conducted experiments on a number of spices, and found that one or more powders or extracts or essential oils selected from the spice group consisting of cardamom, nutmeg, clove, dale, curry, thyme, coriander, amommum, mint and cinnamon It has been found that the component has a strong repellent effect on stored grain harmful insects, for example, weevil. Further, the invention of claim 2 provides cardamom, nutmeg,
Provided is a repellent for cereals, wherein two or more kinds of powders or extracts or essential oils selected from a spice group consisting of clove, amommum and cinnamon are mixed as a main component. Experiments have shown that even a mixture obtained by mixing a plurality of spices has a strong repellent effect on weevil and the like. Although this phenomenon is uncertain, it is considered that the components of the plurality of spices synergistically exert a repellent effect on pests. In a preferred embodiment of the present invention, cardamom, nutmeg and cinnamon powders or extracts or essential oils are mixed as a main component. It was found that the highest insect repellent effect was obtained when three kinds of components, cardamom, nutmeg and cinnamon, were used simultaneously.

As the aroma component of cardamom, limonene, sabinene, myrcene, linalool, α-terpinyl acetate, 1,8-cineole and the like are known. Nutmeg flavor components include α-pinene, sabinene, β-pinene, delpiner-4-ol, geraniol, myristicin,
Elemisin, safrole, eugenol and the like are known. Furthermore, the fragrance components of cinnamon are cinamic aldehyde, eugenol, pinene, carophylene, o
-Hydroxy and the like. However, it is not clear which fragrance component among these components exerts a repellent effect. It is presumed that the components of each spice act in a complex manner to exert a repellent effect.

[0007] When the above spices are used as powder, the spices can be packed in a bag that does not fall off. When the spice component is used as an essential oil or an extract, it is desirable that the spice be carried on a carrier. As the carrier, paper, cloth, nonwoven fabric, starch, cyclodextrin, cellulose, activated carbon, zeolite, sepiolite, talc, ceramic, and the like can be used, and it is preferable that these carriers are used after being adsorbed, impregnated, and kneaded. The carrier carrying the spices is housed in a breathable bag or container and, together with the grains, is housed in a container containing the grains. Insect repellent.

[0008]

Embodiments of the present invention will be described. The spice powder is put into a breathable bag such as a nonwoven fabric or a mesh, and this is put in a rice bin together with rice. Alternatively, the breathable bag containing the spice powder is housed in a paper or plastic case having a vent hole, and the case is put into a rice bottle together with rice. By such a use form, the volatile components volatilized from the spice powder are diffused into the rice bottle, so that the weevil that is parasitic on the rice is not attracted or escaped, thereby protecting the rice stored in the rice bottle from the weevil. As the spice, at least one selected from a group of spices consisting of cardamom, nutmeg, clove, dale, curry, thyme, coriander, amommum, mint and cinnamon is effective according to experiments by the present inventors. Next, the results of experiments on the repellent effect of various spices on the weevil will be described.

[Experimental Apparatus] FIG. 1 shows a test apparatus, and 1 is an elongated table having a top plate size of 90 × 180 cm. 90 × 1 size at both ends in the longitudinal direction of the table 1
Each of five 20-mm plastic bags 2 with open / close zippers is arranged, and one end of the polybag 2 is set as an experimental section, and the other end of the polybag 3 is set as a control section. Each of these plastic bags 2 ... 3
.. Are each provided with a small hole 4 having a diameter of 6 mm at the end thereof so that the weevil can freely enter and leave the small hole 4. Each of the plastic bags 2... 3 is set so that the open end of the small hole 4 faces the center of the table 1. [Experiment method] Brown rice and a sample are put into each of the plastic bags 2 in the experimental section. The sample is a spice powder. The powder is put in a non-woven bag, and the odor component volatilized from the spice passes through the non-woven bag and diffuses into the plastic bag 2. Only the brown rice is put in the plastic bags 3 in the control section, but no sample is put. An adult of the weevil 5 is released to the center of the table 1, and the number of the weevil in the plastic bag 2 in the experimental plot and the plastic bag 3 in the control plot is checked to confirm the repellent effect. Furthermore, the top plate of the table 1 is covered with a black vinyl sheet 6 from above by 10 cm, and the weevil 5 is activated in the dark. The temperature of the space covered with the vinyl sheet 6 was kept at 25 ° C., and the weevil 5
Are released, and 24 hours later, the number of insects that have invaded the plastic bags 2... 3 in the experimental group and the control group is counted.
Thus, the repellent effect of the weevil was examined. The spices used were powder spices manufactured by Asaoka Spice Co., Ltd. "Evaluation method" The repelling effect is indicated by the repelling rate. That is, repellent rate = (number of insects invading control plot B−number of insects invading test plot A) × 100 / (number of insects invading control plot B +
The number of insects that invaded the experimental plot is represented by A). When the repellent rate is 100, it means that all the insects have avoided the experimental plot (repelled) and invaded only the control plot.
When the repellent rate is 0, the spice sample does not show any reaction,
This shows that the same number of insects invaded the experimental plot and the control plot, respectively. When the repellent rate is minus (-), it indicates that the insects have been attracted to the experimental plot. For example, if the repellent rate is 90, it means that 95% of the insects have invaded the control plot and 5% of the insects have entered the experimental plot. Note that the number of insects that did not invade both the experimental and control plots is not calculated. Repellent rate is 5
When the value is less than 0, although a slight repellent effect is recognized, a stable repellent effect is not obtained, and thus the repellent rate is 50%.
The above cases are valid.

(Experiment 1) Brown rice 1 in each plastic bag 2 ...
0 g and 5 g of cardamom powder are put as a sample. Each plastic bag 3 of the control group contains only 10 g of brown rice. Table 1 shows the experimental results.

[0011]

[Table 1]

In this case, the repellent rate is 83, indicating a high repellent effect.

(Experiment 2) An experiment similar to Experiment 1 was carried out using nutmeg, clove, dale, curry, thyme, coriander, amomunmu, mint, cinnamon, lemon balm, oregano, ginger, devil, tarragon, laurel, parsley, mace, anise. , Turmeric, lavender, and celery. Table 2 shows the results.

[0014]

[Table 2]

From Table 2, those having a repellent rate of 50 or more are cardamom, nutmeg, clove, dale, curry, thyme, coriander, amommum, mint, and cinnamon. These spices are judged to have a repellent effect. You. On the other hand, lemon balm, oregano, ginger, devil, tarragon, laurel, parsley, mace, anise, turmeric, lavender, and celery are recognized as having a weak repellent effect.

(Experiment 3) Next, a similar experiment was conducted for a case where a plurality of spices were combined. 10 g of brown rice and 5 g of cardamom powder as a sample
And 5 g of nutmeg powder. Each of the plastic bags 3 in the control section contains only 10 g of brown rice. The results of Table 3 were obtained by the same test as described above.

[0017]

[Table 3]

In this case, the repellent rate is 81, and the repellent effect is recognized.

(Experiment 4) An experiment similar to Experiment 3 was carried out for two kinds of spices in a combination shown in Table 4 below.

[0020]

[Table 4]

As a result, it is recognized that the use of two spices selected from the group consisting of cardamom, cinnamon, nutmeg, clove and amommum has a good repellent effect. On the other hand, it was confirmed that mint, curry, thyme, coriander, oregano, dale and the like had a low repellent effect even when a plurality of these were used. It should be noted that one type of spice exerts a repellent effect, but when it is mixed with a plurality of spices, some have a low repellent effect, and the cause is not clear.

(Experiment 5) Next, an experiment was conducted for a case where three kinds of spices were mixed. That is, 10 g of brown rice and 5 g of cardamom powder, 5 g of cinnamon powder, and 5 g of nutmeg powder are put into each of the plastic bags 2... Each plastic bag 3 of the control group contains only 10 g of brown rice. As a result of the test, Table 5 was obtained.

[0023]

[Table 5]

In this case, the repellent rate is 93, and an extremely high repellent effect is recognized.

(Experiment 6) An experiment similar to Experiment 5 was performed using the combinations shown in Table 6 below.

[0026]

[Table 6]

As a result, it is recognized that a good repellent effect is obtained when two or more spices selected from the group consisting of cardamom, cinnamon, nutmeg, clove, and amomum are used. In particular, it was confirmed that the best effect was obtained when cardamom, cinnamon, and nutmeg were mixed.

[0028]

As described above, according to the present invention, a higher repellent action against pests parasitic on cereals than conventional repellents is achieved, and the safety is also improved because the raw material used is a spice. High and safe to use for cereals used as food.

[Brief description of the drawings]

FIG. 1 is a perspective view showing an experimental device for examining a repellent effect of a spice.

Claims (3)

[Claims] 1. A composition comprising one or more powders, extracts or essential oils selected from a spice group consisting of cardamom, nutmeg, clove, dale, curry, thyme, coriander, amommum, mint and cinnamon. Insect repellent for cereals. 2. A repellent for cereals, wherein two or more powders or extracts or essential oils selected from a spice group consisting of cardamom, nutmeg, clove, amommum and cinnamon are mixed as a main component. 3. The repellent for cereals according to claim 1, wherein a powder, an extract or an essential oil of cardamom, nutmeg and cinnamon is mixed as a main component.