JP2012060995A - Method for producing japanese radish powder, method for antibacterializing, disinfecting and storing food, and food antibacterialized and disinfected to helicobacter pylori - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make it possible to easily obtain the powder of Japanese radishes containing a large quantity of MTBI at being pungent ingredient.SOLUTION: The rootstock of a Japanese radish is cut into a thin cross-sectional shape or grated and dried and powdered upon deactivating myrosinase enzyme by steaming whole the rootstock of the Japanese radish with the heated steam. The myrosinase enzyme is added to the dried powder. Consequently, glucosinolate which is proglycoside is preserved without being decomposed, the MTBI is quickly generated only by adding water when using, the pungent ingredient equivalent to raw grated Japanese radish can be obtained. A part of trans bodies being constituent of the MTBI can be converted to cis bodies which are hardly decomposed and has strong antibacterial and disinfecting power by irradiating the powder with UV-C.

Description

  The present invention relates to a method for producing radish powder that prevents the reduction of pungent components, an antibacterial, sterilizing and preserving method for foods mixed with this radish powder, and an antibacterial and sanitizing food for Helicobacter pylori containing the radish powder. .

  As is well known, when a radish is chopped or downed, the cell membrane of the radish is damaged, and the parent glycoside glucosinolate contained in the cell is hydrolyzed by the myrosinase enzyme present in the cell membrane, resulting in a pungent taste. The component (E, Z) -4-methylthio-3-butenyl isothiocyanate (hereinafter referred to as “MTBI”) is produced. Since this pungent component has a unique flavor of radish, it is used as a seasoning material for many foods. In addition, this pungent component has an action of promoting sterilization, antibacterial, antibacterial, or digestion, and is also effective for the prevention and treatment of diseases such as stomach.

  However, MTBI produced by chopping radish or lowering it vaporizes and hydrolyzes in a short time, resulting in a decrease in pungent components. Therefore, various means have been proposed for allowing the pungent component to remain even if the radish is chopped or ground down.

  For example, a means has been proposed in which a rhizome part of a radish is cut into a block shape or a plate shape, sterilized with an acidic solution, freeze-dried as it is, and pulverized (for example, see Patent Document 1). In addition, a method has been proposed in which the whole rhizome part of radish is frozen, packaged in a frozen state, scraped, and frozen again (see, for example, Patent Document 2). Furthermore, means for rapidly freezing the whole rhizome part of a spicy radish, vacuum drying to sublimate the water, and storing it as a solid or powder has been proposed (see, for example, Patent Document 3).

  In addition, since the pungent component contained in radish has antibacterial and antibacterial actions, means for use in food preservatives and preventive agents for gastric disorders that suppress Helicobacter pylori have been proposed (for example, Patent Documents 4 and 5). reference).

JP 2004-329006 A JP 2002-306110 A JP 2002-262823 A JP-A-6-153882 JP 2003-81820 A

  However, the above-described prior art has a problem to be further improved. That is, daikon radish containing a pungent component is preferably in the form of a commercial product from the viewpoint of commercial value, for example, preservability, subdivision, sprinkling, mixing, and rapid dehydration of the pungent component. However, in the means described in Patent Document 1 described above, when the rhizome part of radish is cut into a block shape or a plate shape, the cell membrane of the radish is damaged, and the glucosinolate that is the parent glycoside is converted by the action of the myrosinase enzyme. There is a problem that MTBI, which is a pungent component, is generated, and MTBI, which is a pungent component, is vaporized and hydrolyzed in a short time.

  In addition, the means described in Patent Documents 2 and 3 have a problem that since the whole rhizome part of radish is frozen, this freezing takes time or requires a large-scale freezing apparatus.

  In addition, in the means described in Patent Documents 4 and 5 described above, if there are few pungent components contained in radish, the antibacterial, sterilization or antibacterial ability is reduced, resulting in sterilization of foods, etc., or stomach damage. It becomes difficult to effectively use it to prevent or eliminate H. pylori. When MTBI, which is a pungent component contained in radish, is synthesized and used, permission disposal based on the Pharmaceutical Affairs Law, etc. is required, but the pungent component contained in radish itself is converted into the form of natural fruits and vegetables, that is, the prototype. These licenses are not required when used in a locked state.

  Therefore, an object of the present invention is to provide a method for producing radish powder, which can easily produce radish powder containing a large amount of MTBI, which is a pungent component. Another object of the present invention is to provide an antibacterial, sterilizing and preserving method for foods using radish powder produced by this production method, and an antibacterial and sterilized food for Helicobacter pylori containing radish powder produced by this production method.

  A feature of the method for producing radish powder according to the present invention is that the rhizome part of the radish is inactivated by heating the whole radish part of the radish or by dividing it into four parts, etc., and then deactivating the myrosinase enzyme contained in the radish. And then drying, and the dried strips are made into powder. In other words, if the rhizome part of the radish is heated or divided into four parts or the like to inactivate the myrosinase enzyme, then the parent glycoside glucosinolate can be obtained even if the radish is made into strips and powders. Stored without disassembly. Therefore, in use, when myrosinase enzyme, water, and L-ascorbic acid as an activator were added to the above-mentioned powder, hydrolysis of the stored glucosinolate immediately started, and the raw radish was grated. It is possible to generate a pungent component in a state equivalent to the case. Therefore, it can be used, for example, as an ingredient for pungent radish grated radish, antibacterial, sanitization or antibacterial of sugar beet.

  That is, the method for producing radish powder according to the present invention comprises a step of inactivating the myrosinase enzyme contained in the rhizome part by heat-treating the rhizome part of the radish, and a strip of the rhizome part in which the myrosinase enzyme has been inactivated. The step of drying, the step of drying the rhizomes made into the strips, and the step of converting the strips in the dried state into powder.

  Here, after heating the whole radish rhizome part, or splitting into four parts, etc., and inactivating the myrosinase enzyme contained in this rhizome part, even if the rhizome part is grated and ground, The parent glycoside, glucosinolate, is preserved without degradation. Therefore, if this pulverized product is dried, the number of steps is reduced as compared with the above-described means for making a fine piece and then making a powder. That is, the method for producing the radish powder includes a step of inactivating the myrosinase enzyme contained in the rhizome portion by heat-treating the rhizome portion of the radish, and a step of pulverizing the rhizome portion in which the myrosinase enzyme has been deactivated. And a step of drying the pulverized product.

  By the way, even if the myrosinase enzyme described above is inactivated and the myrosinase enzyme is added to the dry powder in which the glucosinolate is stored, the glucosinolate does not change into a pungent component if there is no moisture. Therefore, if it is stored so as not to be exposed to moisture, it can be stored in a state where glucosinolate does not change into a pungent component. On the other hand, when moisture is given in use, MTBI is immediately generated from glucosinolate by the myrosinase enzyme, and a pungent component in the same state as when raw radish is grated can be generated easily and quickly. That is, the method for producing the radish powder includes a step of mixing the myrosinase enzyme with the dried powder described above.

  In addition, the addition of myrosinase enzyme to the powder in which glucosinolate is preserved, and even when water is added to produce a pungent component, if rapidly dried, vaporization and hydrolysis of the pungent component may be stopped. it can. Therefore, after generating moisture and adding pungent components, it is possible to maintain the state where vaporization and hydrolysis of the pungent components are stopped if dried quickly before the amount of pungent components is maximized. .

  In other words, if the powder containing glucosinolate is added with myrosinase enzyme and further added with water, the glucosinolate is hydrolyzed by this myrosinase enzyme and the production of pungent components begins. As the amount of cosinolate hydrolyzed increases, the amount of pungent components produced increases, and when the amount of residual glucosinolate decreases, the amount of pungent components produced also decreases. On the other hand, a part of the produced pungent component disappears by vaporization and hydrolysis. That is, the residual amount of the pungent component at that point is obtained by subtracting the disappearance amount that is vaporized and hydrolyzed from the amount of pungent component produced at a certain point in time. Therefore, when the production amount of the pungent component reaches the maximum, if the vaporization and hydrolysis of the pungent component are stopped by drying, MTBI that is a large amount of the pungent component can be preserved.

  That is, the method for producing this radish powder includes a step of producing a mixture in which a pungent component is produced by adding moisture to the powder mixed with the above-described myrosinase enzyme, and before the amount of pungent component produced is maximized, The method includes a step of drying the mixture and a step of converting the dried mixture into powder.

  In addition, since the component of this powder contains many MTBI itself which is a pungent component, in order to prevent this MTBI from vaporizing or hydrolyzing, it is necessary to preserve | save in a sealed bag, a container, etc. In use, if the sealed powder is opened and exposed to a moist atmosphere, the stored pungent components will immediately evaporate.For example, foods such as pungent radish grated, sanitary foods, vegetables, fruits and foods, Can be used for antibacterial, antibacterial, freshness preservation, or antibacterial and disinfecting foods for H. pylori

  By the way, the composition of MTBI, which is a pungent component of radish, is roughly 15 to 20% in cis form and 80 to 85% in trans form. Is excellent. As a result of extensive research, the present inventor has found that when a radish powder containing a pungent component is irradiated with UV-C, which is short-wavelength ultraviolet light, a part of the trans isomer is converted to a cis isomer. Therefore, a feature of the method for producing radish powder according to the present invention is that the above-mentioned mixture or powder is irradiated with UV-C.

  In addition, the present inventor may irradiate UV-C, which is short-wavelength ultraviolet light, while adding water to produce a pungent component by adding myrosinase enzyme to the powder in which the glucosinolate is stored. The present inventors have found that a part of the trans isomer is converted to a cis isomer. Therefore, the characteristics of the method for producing radish powder according to the present invention include a step of producing a mixture by irradiating UV-C while producing a pungent component by adding moisture to the powder mixed with the above-described myrosinase enzyme, and this pungent taste. The object of the present invention is to provide a step of drying the above mixture at the time when the amount of components produced reaches a maximum, and a step of converting the dried mixture into powder.

  In the method for producing radish powder described above, as a means for heat-treating the rhizome part, there is a means of boiling with hot water, but it has been found that the means of steaming with hot steam has a higher residual rate of pungent components. It has also been found that the myrosinase enzyme can be inactivated if the temperature at the center of the rhizome reaches 80 to 100 ° C. and is maintained for about 2 to 5 minutes. Therefore, a feature of the method for producing radish powder according to the present invention is that the heat treatment means holds the central part of the rhizome part at 80 to 100 ° C. for 2 to 5 minutes by heating steam.

  By the way, as the drying means in the drying step described above, radish strips or crushed into grated, etc., heat drying to evaporate the water content by hot air or hot air, radish crushed into grated or the like, Drum drying (DD method) for drying using a rotating drum and spray drying (SD method) in which radish is finely crushed into a grated form and the like are spray-dried together with squeezed juice using a spray dryer. Furthermore, radish strips or crushed grinds are placed under a reduced pressure environment to lower the boiling point of water, and vacuum drying and vacuum drying to evaporate the contained water, as well as radish strips and grated For example, vacuum lyophilization in which a pulverized product is submerged in a vacuum state to lower the water content is applicable. Here, in order to effectively prevent deterioration in quality of taste, smell, color, or freshness of radish powder, drying by vacuum freeze drying or spray drying is desirable. The moisture content after drying is 5% or less as a guide.

  Mixtures of the above-mentioned dried powder mixed with myrosinase enzyme, and mixtures that are dried and powdered when the amount of pungent components is maximized are stored without pungent components being produced or decomposed. If water is applied, it immediately exhibits high antibacterial properties. Therefore, this mixture can be used for antibacterial, antibacterial and storage methods of foods, and antibacterial and antibacterial foods for Helicobacter pylori. That is, the antibacterial, antibacterial and storage methods of food according to the present invention are characterized in that the above mixture is mixed or applied to food or enclosed in a food container. Moreover, the characteristics of the antibacterial and sanitizing food of Helicobacter pylori according to the present invention is that it contains the above mixture.

  Here, “daikon radish” includes not only spicy radishes but also normal radishes such as blue neck radishes. The “rhizome” means a root part excluding a radish leaf part. The term “heat-treat” means heating the rhizome part of radish to raise the temperature, and it is preferable to steam the rhizome part using heated steam, but steam the rhizome part in a hot air atmosphere. It is also applicable to boil the rhizome part with boiling water.

“Deactivate myrosinase enzyme” means 4-methylthio-3-butenyl glucoshinolate (MTBG) (hereinafter referred to as “glucosinolate”), which is a parent glycoside contained in the rhizome. Rate ”) is a pungent component (E, Z) -4-methylthio-3-butenyl isothiocyanate (MTBI: 4-methylthio-3-butenyl).
This means that the action of the myrosinase enzyme changed to isothiocyanate is lost.

  The “strip” means a portion obtained by dividing the rhizome part by cutting or the like, and in order to facilitate drying, a thin round shape or a thin plate shape is preferable. Small pieces or strips are also applicable. Further, “pulverize” means a material that has been made into fine particles by a mixer or the like, or a material that has been grated into fine pieces by a grater or the like.

The “pungency component” is unique to radish and means (E, Z) -4-methylthio-3-butenyl isothiocyanate (MTBI) as described above. In addition, the above-mentioned MTBI accounts for the majority of the pungent component of radish, but 5-methylthio-pentylisothiocyanate (5-MTP: 5-ethylthio) is also a small amount.
pentyl isothiocyanate) and 4-methylsulfenyl-3-butenyl isothiocyanate (MSTB: 4-methylsulfinyl-3-butenyl)
isothiocyanate) is also included.

  The “myrosinase enzyme” in the “mixing the myrosinase enzyme into the dried powder” is, for example, vacuum lyophilized powdered raw radish or grated raw radish This corresponds to powders obtained by adding alcohol to the equivalent to precipitate the myrosinase enzyme and drying at a temperature at which the enzyme is not inactivated. As described above, “when the production amount of the pungent component is maximized” means that by stopping the vaporization and hydrolysis of the pungent component by drying, a large amount of pungent component and pungent component can be generated. This is to preserve glucosinolate. Specifically, after adding a water | moisture content to the powder which preserve | saved glucosinolate and adding the myrosinase enzyme, after starting stirring, it is set as a standard within 30 minutes.

  “UV-C” is a kind of short-wavelength ultraviolet light, and means ultraviolet light having a wavelength of 100 to 280 nm. “Steaming the rhizome part with heated steam” means that the rhizome part is put in a container such as a steaming pot and heated steam is blown into this to heat the rhizome part. It is desirable not to hit the club. “The central part of the rhizome part is kept at 80 to 100 ° C. for 2 to 5 minutes” is that the myrosinase enzyme contained in the rhizome part can be inactivated by heating the rhizome part in this way. Because.

  “Vacuum freeze-drying” means to freeze rapidly in an atmosphere of −20 to 30 ° C., further reduce the pressure with a vacuum freeze-drying device, sublimate moisture in a low-pressure state, and dry.

  “Food” means, for example, side dishes such as lunch boxes, fresh fruits and vegetables, fresh fish and shellfish, and fresh foods of meat, and foods prepared or processed from these. “Mixed in food” means that the powder of the above-mentioned mixture is mixed in the food so as to be mixed in the pickles in the pickle bowl, for example. “Applied to food” means that the powder of the above-mentioned mixture is sprinkled on the surface of the food or is applied with moisture. Furthermore, “enclose in a food storage container” means, for example, putting the powder of the above-mentioned mixture into an air-permeable bag as it is, inserting this bag into a food synthetic resin storage container, and capping. Or the thing knead | mixed by adding water | moisture content is put in a storage container, and this storage container is covered with a sheet | seat.

  A radish powder containing a large amount of MTBI, which is a pungent component, can be easily produced, and can be stored while preventing deterioration and spoilage. That is, the powder in which the myrosinase enzyme is inactivated can be stored in a state in which the glucosinolate does not change into a pungent component, and when used, if the myrosinase enzyme, water and L-ascorbic acid are added, the raw radish is added. A pungent component equivalent to that when grated can be produced. Moreover, since the material is a radish, it can be eaten as it is, and no licensed disposal based on the Pharmaceutical Affairs Law is required.

In addition, a powder obtained by inactivating the myrosinase enzyme plus the myrosinase enzyme
If stored in a dry state, it can be stored in a state where the glucosinolate does not change into a pungent component, and when used, just adding water and L-ascorbic acid, and grated raw radish etc. An equivalent pungent component can be produced. Furthermore, when the myrosinase enzyme is added to the powder, water and L-ascorbic acid are added to produce a pungent component, and when the amount of the pungent component is maximized, the dried powder does not touch moisture. Thus, if it preserve | saves in the sealed state, MTBI which is a lot of pungent components can be preserve | saved.

  By irradiating the powder obtained by inactivating the above-described myrosinase enzyme, or the powder obtained by mixing the myrosinase enzyme with UV-C, a part of the trans form constituting MTBI, which is a pungent component, is converted into a pungent component. It is possible to increase the constituent ratio of the cis isomer by converting to a cis isomer excellent in terms of quality maintenance and sterilization. Also, a part of the trans form constituting the pungent component is converted into a cis form by irradiating with UV-C while adding water and L-ascorbic acid to the powder mixed with myrosinase enzyme to produce the pungent component. Conversion can increase the proportion of this cis isomer.

  The myrosinase enzyme can be inactivated by heat-treating the rhizome part of radish at 80 to 100 ° C. for 2 to 5 minutes. Here, by steaming the rhizome portion using heated steam, the residual rate of the pungent component can be increased rather than boiling the rhizome portion with hot water.

  By using vacuum freeze-drying as a drying means, it is possible to effectively prevent deterioration of the quality of taste, smell, color and freshness of radish powder, and decay.

  The powder of the mixture described above exhibits a high antibacterial action and the like because many pungent components are retained. Therefore, by enclosing the powder of this mixture in, for example, a food storage container, MTBI that is a pungent component is generated by moisture contained in the food, and the food is antibacterial, sterilized, or sterilized. Freshness can be maintained and preserved.

  Since the powder of the mixture mentioned above retains many pungent components, it exhibits high antibacterial properties against Helicobacter pylori. Therefore, the powder of this mixture can be made into an effective antibacterial and antibacterial food against Helicobacter pylori by, for example, forming a capsule or a tablet.

It is explanatory drawing which shows the production | generation and decomposition | disassembly process of the pungent component of a radish, and the full name and chemical structure of the component in each process. It is a table | surface which shows the test result which compared the production amount of the pungent component of the radish by the manufacturing method of this invention, and the production amount by a prior art example. In the manufacturing method of this invention, it is a table | surface which shows the test result which compared the production amount of the pungent component at the time of steaming with heating steam, and heat-processing, and the production amount at the time of boiled with hot water. Production amount of pungent component contained in radish powder mixed with myrosinase enzyme according to the production method of the present invention, further added with water and L-ascorbic acid, rapidly frozen, vacuum lyophilized and powdered It is a table | surface which shows the result of having measured. It is a table | surface which shows the result of having measured content of the cis body and trans body which comprise a pungent component about the radish of each production area. It is a table | surface which shows the result of having measured the progress of vaporization and hydrolysis about the cis body and trans body which comprise a pungent component, respectively. The graph which shows the result of having measured the change of the content rate of a cis body when UV-C or UV-A is irradiated to the powder of the vacuum freeze-dried state after inactivating the myrosinase enzyme by steaming with heating steam It is. The graph which shows the result of having measured the change of the content rate of a trans body when UV-C or UV-A is irradiated to the powder of the vacuum freeze-dried state after inactivating the myrosinase enzyme by heating steam. It is. After inactivating the myrosinase enzyme by steaming with heated steam, mix the myrosinase enzyme, water, and L-ascorbic acid with the powder in a vacuum lyophilized state and stir to produce UV-C while producing spicy components. It is a graph which shows the result of having measured the change of the content rate of a cis body when irradiated. After inactivating the myrosinase enzyme by steaming with heated steam, mix the myrosinase enzyme, water, and L-ascorbic acid with the powder in a vacuum lyophilized state and stir to produce UV-C while producing spicy components. It is a graph which shows the result of having measured the change of the content rate of a trans body when irradiated. The radish powder whose cis-to-trans isomer ratio (cis / trans isomer) was increased to 28.67% / 71.33% by UV-C irradiation was effective for eradication of Escherichia coli and Staphylococcus aureus. It is a table | surface which shows the result of having investigated. The radish powder whose cis-to-trans isomer ratio (cis / trans isomer) was increased to 28.67% / 71.33% by UV-C irradiation was reduced with respect to general bacteria, Escherichia coli and Staphylococcus aureus. It is a table | surface which shows the result of having investigated the microbe effect. It is a table | surface and a graph which show the result of having investigated comparatively the antibacterial and sterilization power with respect to Helicobacter pylori about a cis body and a trans body (all are synthetic products), respectively.

  An embodiment of the method for producing radish powder according to the present invention will be described. Here, FIG. 1 shows the full names of glucosinolate (MTBG) contained in the above-mentioned radish, MTBI which is a pungent component changed from glucosinolate by a myrosinase enzyme, and thioxopyrrolidiline (HMTP) hydrolyzed by MTBI. Chemical structure. Now, with respect to the rhizome part from which the leaves of radish have been cut off, the damaged or soiled part is removed and washed thoroughly with water. Next, the whole rhizome part is heat-treated. Specifically, the rhizome part is put in a steamer and sprayed with heating steam so as not to directly hit the rhizome part, and the temperature of the central part of the rhizome part is 80 to 100 ° C., desirably 80 to 85 minutes. Hold at ° C. In addition, the temperature of the center part of a rhizome part can be easily measured by inserting a thermometer in the center part of some rhizome parts, for example as a sample for temperature measurement.

  Next, after the room temperature is blown by a fan or the like to cool the rhizome, it is cut into a thin ring shape or a thin plate shape so that it can be quickly frozen and vacuum dried. In order to prevent deterioration in quality such as taste, smell, color, and freshness, it is rapidly frozen in an atmosphere of minus 20 to 30 ° C., and then depressurized to a vacuum state by a vacuum freeze-drying apparatus to sublimate moisture and dry. The moisture content after drying is 5% or less as a guide. If the water content is 5% or less, the rhizomes cut into thin round slices can be prevented from being altered or rotted, and can be easily crushed in the subsequent process and stored with the addition of myrosinase enzyme. It is possible to prevent the rate from being hydrolyzed by the myrosinase enzyme.

  And the rhizome part cut into the thin slices etc. which were freeze-dried by vacuum drying is grind | pulverized with a grinder etc. to make a powder. Depending on the shape and size of the cut rhizome part, the shape may be used as it is without being powdered after vacuum freeze-drying. Further, the rhizome part may be made into fine particles or fine pieces by a pulverizer or grater before vacuum freeze drying. This is because the myrosinase enzyme is inactivated, so that no pungent component is produced. In such a case, the step of forming a powder after vacuum freeze-drying can be omitted. This powder is, for example, subdivided and sealed in a moisture-proof and light-shielding bag (black plastic bag or the like), a sprinkling container or the like, and stored refrigerated.

  Next, the myrosinase enzyme may be mixed with the vacuum freeze-dried powder. The myrosinase enzyme can be obtained, for example, by vacuum lyophilizing raw radish grated into a powder. Since the powder containing this myrosinase enzyme is dried to 5% or less as described above, the powder can be stably stored in a state where it is stored without producing a pungent component. This powder is, for example, subdivided and sealed in a moisture-proof and light-shielding bag (black plastic bag or the like), a sprinkling container or the like, and stored refrigerated.

  Next, another embodiment is shown. That is, in this embodiment, water and L-ascorbic acid (chemical name of vitamin C) as an activation enhancer are added to the powder mixed with the above-described myrosinase enzyme and stirred to activate the myrosinase enzyme. Glucosinolate is hydrolyzed to produce MTBI, which is a pungent component. Since this MTBI starts to be vaporized and hydrolyzed at the same time as it is produced, it is rapidly cooled in 30 to 40 minutes after stirring, and further subjected to vacuum freeze-drying, whereby MTBI that has not been vaporized or hydrolyzed, A mixture rich in glucosinolate capable of producing MTBI is obtained.

  In addition, in order to raise the commercial value mentioned above, the mixture in the state freeze-dried in vacuum is made into a powder by a pulverizer or the like. Since this powder component contains a large amount of MTBI itself, it must be stored in a sealed bag or container in order to prevent vaporization or hydrolysis. When the sealing is released, MTBI is vaporized. This vaporized MTBI exhibits a strong sterilizing power and the like. Therefore, as a product, it is made into a powder, a tablet, or a capsule, and is sealed and stored and distributed. In use, if this sealing is released, MTBI is vaporized, and effects such as sterilization are exhibited.

  Still another embodiment is shown. That is, in this embodiment, UV-C is irradiated to the powder in which the above-described myrosinase enzyme is not mixed. Specifically, short wavelength ultraviolet rays having a wavelength of 254 nm are irradiated for about 30 minutes. By this UV-C irradiation, the trans form, which is one of the constituent elements of MTBI, which is a pungent component, can be changed to the cis form, which is another constituent element, and the constituent ratio of the cis form can be increased. This vacuum lyophilized powder is stored and sold in the same manner as described above.

  In addition, the trans isomer is changed to a cis isomer by irradiating the powder in a state where the above-described myrosinase enzyme is mixed and vacuum-lyophilized to a moisture content of 5% or less, and UV-C is applied. The composition ratio may be increased. This vacuum freeze-dried powder is also stored and sold in the same manner as described above.

  Furthermore, UV-C is irradiated when producing a mixture in which MTBI, which is a pungent component, is produced by adding water and L-ascorbic acid as an activation enhancer to the powder mixed with the above-described myrosinase enzyme and stirring. By doing so, the trans isomer may be changed to a cis isomer to increase the constituent ratio of the cis isomer. The mixture in which the composition ratio of the cis-form is increased, the vaporization and hydrolysis of the pungent component starts at the same time as the production, so quick freezing is performed within 30 to 40 minutes after stirring, and further vacuum lyophilization is performed. Powdered with a pulverizer.

  Since this powder component contains a large amount of MTBI itself in which the cis-body constituent ratio is increased, it must be stored in a hermetically sealed bag or container in order to prevent vaporization or hydrolysis. When the sealing is released, MTBI is vaporized. This vaporized MTBI exhibits a stronger sterilizing power. Therefore, as a product, it is made into a powder, a tablet, or a capsule, and is sealed and stored and distributed. In use, if this sealing is released, MTBI is vaporized, and effects such as sterilization are exhibited.

  Next, as an example of a method for sterilizing and preserving food according to the present invention, a powder mixed with myrosinase enzyme is irradiated with UV-C while adding moisture, an activation enhancer, etc. to increase the constituent ratio of the cis isomer. The case of using a powder obtained by freeze-drying this powder will be described. That is, as described above, this powder is stored in a sealed bag, container or the like in order to prevent vaporization or hydrolysis of MTBI. Therefore, the powder is taken out from a sealed bag or container and placed in a non-woven fabric or a breathable bag, and the bag or the like is stored in a container, lunch box, or the like containing fruits, vegetables, fish meat, etc. and their processed products. If this container or lunch box is sealed with a transparent film, etc., the MTBI vaporizes and fills the container with the moisture contained in these processed products, and the food is sterilized and the freshness is maintained. Can be saved. In addition, the thing which MTBI vaporized or hydrolyzed is equivalent to the thing which grated raw radish and time passed, and is harmless, and can also be eaten as it is.

  In addition, the above-mentioned powder is added to the bran bran bed and stirred, and sealed for about 1 hour, thereby killing or suppressing the growth of the pickle bacteria and preventing excessive fermentation, that is, souring. it can.

  In the case of powder mixed with myrosinase enzyme and not mixed with moisture, etc., add moisture and activation enhancer to this powder to make it equivalent to when grated radish. When the above-mentioned processed product is stored in a container or lunch box, and the container or lunch box is sealed with a transparent film or the like, the MTBI is vaporized and filled in the container, and the food is sterilized. It can be preserved while maintaining freshness.

  As an example of antibacterial and antibacterial foods against Helicobacter pylori according to the present invention, a powder mixed with myrosinase enzyme is irradiated with UV-C while adding moisture, an activation enhancer, etc. to increase the constituent ratio of cis-body. The powder obtained by freeze-drying in vacuum can be used as it is as an antibacterial and sanitizing food for Helicobacter pylori. That is, the powder may be eaten in the form of tablets or capsules for easy eating. Moreover, this powder can be mixed with confectionery such as chewing gum to obtain antibacterial and sanitizing foods against Helicobacter pylori. In addition, since the powder used for these antibacterial and sanitization foodstuffs is manufactured from natural radish and is not a synthetic product, it does not require a licensed disposal as a food additive, a food for specified health use, or a drug.

  As shown in FIG. 2, the amount of MTBI, which is a pungent component, was compared between the radish powders produced by the production method according to the conventional example and the production method according to the present invention. That is, as Example 1 of the production method according to the present invention, “Akita rice paste” which is a kind of pungent radish is used, and after removing the damaged portion of the rhizome part by trimming, the core temperature is set to 80 by superheated steam. Steamed for 5 minutes at a temperature of ℃. And after cooling with normal temperature wind, cut it into thin slices, place it on a tray and freeze it to minus 20-30 ° C, then vacuum freeze-dry it until the water content is about 5% Grinded to produce radish powder.

  Then, myrosinase enzyme was mixed with the radish powder in a vacuum freeze-dried state, and water and L-ascorbic acid were further added and stirred to produce MTBI as a pungent component.

  Next, as a manufacturing method according to the conventional method, the rhizome part of “Akita Onishibori Seed” was trimmed and washed with water, and then finely cut (Comparative Example 1) and grated (Comparative Example 2) minus 20 After freezing at ˜30 ° C., it was freeze-dried until the water content was about 5% and then pulverized to produce radish powder. Water was added to this to produce MTBI, which is a pungent component.

  The amount of MTBI produced in Example 1 and Comparative Examples 1 and 2 described above was measured by gas chromatography. As shown in FIG. 2, the amounts of MTBI measured were 3122.0, 2070.3, and 722.6 mg / Kg, respectively. Therefore, in the production method according to the present invention, it was confirmed that the amount of MTBI that is a pungent component was larger than that in the conventional method.

  As shown in FIG. 3, the heat treatment in the above-described production method according to the present invention was performed for MTBI when steamed with heated steam (Example 2) and when boiled with hot water (Reference Example 1). The amount produced was compared. The measured amount of MTBI produced was 3105.2 mg / Kg in Example 2 and 2052.5 mg / Kg in Reference Example 1. Therefore, about heat processing, it has confirmed that the amount of production | generation of MTBI was significantly more when steaming using heating steam than boiling with hot water.

  As shown in FIG. 4, after adding 1 liter of water and 25 g of L-ascorbic acid as an activation enhancer to 1 kg of radish powder mixed with the myrosinase enzyme shown in Example 1 described above, the mixture was stirred for 40 minutes. Immediately after being rapidly frozen to minus 20 ° C., it was freeze-dried in vacuum to dry it until the water content was almost 5%, and then pulverized into a powder (Example 3). The amount of MTBI contained was measured and found to be 2702.6 mg / Kg. That is, it was confirmed that the radish powder produced by this production method contained much more MTBI than the radish powder produced by the conventional method because MTBI, which is a pungent component, was stored in a large amount.

  As shown in FIG. 5, the contents of the cis-form and the trans-form constituting the MTBI, which is a pungent component, were measured for the radish of each production area. The cis- and trans-isomer contents were measured by gas chromatography. Constituent ratio of cis and trans isomers contained in MTBI produced in radish of each production area, namely Nagano rat radish, Gunma spicy radish, Akita Onishibori, Akita native species, and Kyoto Takagamine radish / Trans isomer%) are 12.5 / 87.5, 18.5 / 87.5, 10.4 / 89.6, 11.7 / 88.3, and 12.1 / 87.9, respectively. It was confirmed that the composition ratio of the cis isomer to the trans isomer was approximately (10 to 20%) / (85 to 90%).

  Further, as shown in FIG. 6, the progress of vaporization and hydrolysis were measured for the cis-form and trans-form (both synthetic products) constituting MTBI. Regarding the trans isomer, 80% and 90% disappeared after 30 minutes and 1 hour, respectively, after MTBI was formed, and almost 100% disappeared after 2 hours. In contrast, the cis isomer disappeared 19%, 34%, 78%, and 80% after 30 minutes, 1 hour, 2 hours, and 3 hours, respectively. Was confirmed to be significantly slower.

  Next, as shown in FIG. 7 and FIG. 8, after inactivating the myrosinase enzyme by steaming with heating steam, when the powder in a vacuum freeze-dried state is irradiated with UV-C (wavelength 254 nm), MTBI is changed. The change of the content rate of the cis body and trans body which comprise was measured (Example 4). In addition, the change of the content rate of a cis body and a trans body at the time of irradiating UV-A (wavelength 365nm) was also measured for reference. The powder irradiated with UV-C, etc. was mixed with myrosinase enzyme, water, and L-ascorbic acid, stirred for 40 minutes, and then measured for the content of cis and trans isomers constituting MTBI by chromatography. did.

  As shown in FIG. 7, as the irradiation time of UV-C becomes longer, the content of cis-isomer (internal standard ratio) increases to 1.75 times after 60 minutes, and to 2. after 120 minutes. It increases 5 times and then decreases gradually. Therefore, if the irradiation time of UV-C is at least 30 minutes or more, preferably 60 minutes or more, more preferably 100 to 150 minutes, the cis-isomer content can be greatly increased. In addition, when UV-A is irradiated, the content rate of a cis body does not change so much. Here, the “internal standard ratio” means that both a target component and a standard compound are detected when a predetermined amount of a target compound and a related standard compound are added to an analysis target in advance and gas chromatography is performed. Means the ratio of the detection amount of the target component to the detection amount of the standard compound at this time. Samples always contain a certain amount of standard compound, so even if the amount or concentration of the sample is different, this ratio can be used to compare the quantitative variation and concentration of the target component, thus providing excellent quantitation. It is used as an analytical method.

  In addition, as shown in FIG. 8, when the irradiation time of UV-C is lengthened, the content rate of a trans body will reduce gradually. Therefore, it was confirmed that the trans form was changed to a highly useful cis form by UV-C irradiation. When UV-A is irradiated, the trans isomer content does not change much.

  Next, as shown in FIG. 9 and FIG. 10, the myrosinase enzyme is inactivated by steaming with heating steam, and then mixed with the myrosinase enzyme, water, and L-ascorbic acid in the vacuum lyophilized powder. Then, when UV-C was irradiated while producing MTBI, changes in the content of cis- and trans-isomers constituting MTBI were measured (Example 5). In addition, the change of the content rate of a cis body and a trans body at the time of irradiating UV-A (wavelength 365nm) was also measured for reference.

  As shown in FIG. 9, as the UV-C irradiation time increased, the cis isomer content increased almost linearly, and increased 15 times after 15 minutes. Therefore, if the irradiation time of UV-C is 10 minutes or more, more preferably 10 to 15 minutes, the cis-isomer content can be significantly increased. In addition, when UV-A was irradiated, the content rate of the cis body increased gradually, and became 1.6 times after 15 minutes.

  In addition, as shown in FIG. 10, when the irradiation time of UV-C is lengthened, the content rate of a trans body will reduce gradually. Moreover, when UV-A was irradiated, the trans isomer content gradually increased.

  Next, as shown in FIG. 11, the sterilization action of the radish powder according to the present invention was confirmed. That is, using a Matsuda-shibori radish, which is an indigenous species of Akita, as a material, the composition ratio of the cis form to the trans form (cis form / trans form) by UV-C irradiation as in Example 5 was 28.67% / 71. The sterilization effect of the radish powder enhanced to 33% was examined. Two types of bacteria, Escherichia coli and Staphylococcus aureus, were used as target bacteria. In the sterilization method, water was added to the above powder to make a daikon radish, and the mixture was sealed in a bacterial culture vessel, and the concentration of volatilized MTBI was adjusted to 10 ppm and 20 ppm, respectively. The concentration of volatilized MTBI was adjusted by the amount of the powder. And after putting in the culture container and sealing, the number of colonies of bacteria in 30 minutes, 60 minutes, and 90 minutes was counted.

  For E. coli, the number of colonies after 30 minutes was 14000 when radish powder was not added, but decreased to 1115 and 205 when the concentration of MTBI was 10 ppm and 20 ppm, respectively. After 60 minutes, the number of colonies decreased to 150 and 0, respectively, when the concentration of MTBI was 10 ppm and 20 ppm. When the concentration was 10 ppm, only 33 colonies were detected after 90 minutes.

  For Staphylococcus aureus, the number of colonies after 30 minutes was 17000 when radish powder was not added, but decreased to 420 and 233 when the concentration of MTBI was 10 ppm and 20 ppm, respectively. did. After 60 minutes, the number of colonies decreased to 111 and 0, respectively, when the concentration of MTBI was 10 ppm and 20 ppm. When the concentration was 10 ppm, only 81 colonies were detected after 90 minutes.

  From the above, for E. coli and Staphylococcus aureus, it was confirmed that the growth of the bacteria could be suppressed and sterilized in about 60 minutes if the MTBI concentration atmosphere was 20 ppm.

  Moreover, as shown in FIG. 12, the sterilization effect with respect to general bacteria, colon_bacillus | E._coli, and Staphylococcus aureus was investigated about the powder used in Example 6 mentioned above. That is, using raw lettuce as an example of unheated fresh food and a bento as an example of a heated product, applying general bacteria, Escherichia coli, and Staphylococcus aureus to each, Or in a lunch box and left at room temperature for 3 hours. Thereafter, the daikon radish powder shown in Example 7 was kneaded with water to form a daikon radish, which was put in a container, and the atmosphere of the concentration of MTBI in the container was 20 ppm, which was held for 60 minutes.

Next, it inspected according to the description of the microorganism edition of food hygiene inspection guideline. As a result of the inspection, the numbers of raw lettuce and general bacteria in the lunch box were 10 × 10 ⁶ or less and 10 × 10 ⁵ or less, which were within the hygiene standards, respectively. Escherichia coli and Staphylococcus aureus were negative for raw lettuce and lunch, respectively. From the above, it was confirmed that the food can be sterilized and preserved by applying or adding the radish powder according to the production method of the present invention to the food.

  Furthermore, as shown in FIG. 13, the cis-form and the trans-form (both synthetic products) were compared and investigated for antibacterial and sterilizing power against Helicobacter pylori, respectively. That is, the cis- and trans-forms were placed in a Helicobacter pylori culture vessel and sealed, and the survival rate of Helicobacter pylori after 30 minutes and 1 hour was examined. In addition, the atmosphere of the density | concentration in the container of a cis body and a trans body was maintained at 50 ppm and 100 ppm, respectively.

  As a result of this investigation, when the atmosphere of the cis isomer concentration was maintained at 50 ppm, the survival rates of Helicobacter pylori after 30 minutes and 1 hour were 11 and 5%, respectively. On the other hand, when the trans-concentration atmosphere was maintained at 50 ppm, the survival rates of Helicobacter pylori after 30 minutes and 1 hour were 81 and 62%, respectively. Moreover, when the atmosphere of the density | concentration of cis body was hold | maintained at 100 ppm, the survival rate of the Helicobacter pylori after 30 minutes and 1 hour was 0% and 0%, respectively. On the other hand, when the trans-concentration atmosphere was kept at 100 ppm, the survival rates of Helicobacter pylori after 30 minutes and 1 hour were 65 and 48%, respectively.

  As described above, MTBI, which is a pungent component of radish, has antibacterial and antibacterial power against Helicobacter pylori, and in particular, the cis-form constituted by MTBI is more difficult to transform against Helicobacter pylori. It was confirmed that it has significantly strong antibacterial and sterilizing power. Therefore, the food containing the radish powder according to the present invention, which suppresses the decomposition of MTBI, which is a pungent component of radish, in particular, the food containing the radish powder that has been irradiated with UV-C to increase the constituent ratio of the cis-form is excellent Helicobacter pylori It was confirmed that it becomes an antibacterial and sanitizing food.

  It can be used for antibacterial and sterilization of processed foods, prepared foods, fruits and vegetables, fresh foods, etc., and for maintaining the freshness by sterilization, and can also be used as an antibacterial and antibacterial food for Helicobacter pylori infection. Therefore, it can be widely used in industries related to these foods.

Claims (11)

A step of inactivating the myrosinase enzyme contained in the rhizome part by heat-treating the rhizome part of the radish;
A step of stripping the rhizome part inactivated the myrosinase enzyme,
Drying the strips;
And a step of making the dried fine pieces into powder. A method for producing radish powder, comprising: A step of inactivating the myrosinase enzyme contained in the rhizome part by heat-treating the rhizome part of the radish;
Crushing the rhizome part inactivated the myrosinase enzyme,
And a step of drying the pulverized product. A method for producing a radish powder. The method for producing a radish powder according to claim 1 or 2, further comprising a step of mixing a myrosinase enzyme with the dried powder. Producing a mixture in which a pungent component is produced by applying moisture to the powder mixed with the myrosinase enzyme;
A step of drying the mixture when the amount of the pungent component is maximized;
The method for producing a radish powder according to claim 3, further comprising: converting the dried mixture into powder. The method for producing radish powder according to claim 1, further comprising a step of irradiating the dried powder with UV-C. The method for producing radish powder according to claim 3, comprising a step of irradiating the dry powder mixed with the myrosinase enzyme with UV-C. Irradiating UV-C while producing a pungent component by adding moisture to the powder mixed with the myrosinase enzyme, and generating a mixture;
A step of drying the mixture before the production amount of the pungent component is maximized;
The method for producing a radish powder according to claim 3, further comprising: converting the dried mixture into powder. The radish powder according to any one of claims 1 to 7, wherein the heat-treating means holds the central part of the rhizome part at 80 to 100 ° C for 2 to 5 minutes by heating steam. Manufacturing method. The method for producing radish powder according to any one of claims 1 to 8, wherein the drying step is a step of drying by vacuum freeze-drying. A method for antibacterial, sterilizing and preserving food, characterized in that the radish powder produced by the production method according to claim 3, 4, 6 or 7 is mixed or applied to food or enclosed in a container for the food. An antibacterial and antibacterial food for Helicobacter pylori, comprising radish powder produced by the production method according to claim 3, 4, 6 or 7.

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