JP2796589B2 - Sustained release antibacterial preparation - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a sustained-release antibacterial preparation for use in preventing deterioration in quality caused by the growth of harmful microorganisms in preserving foods.

[Prior art] [Problems to be solved by the invention] Food is an appropriate nutrient source for many microorganisms,
It is used as a place for their propagation, resulting in food spoilage. Therefore, the most important problem in the preservation and distribution of food is how to prevent the growth of harmful microorganisms. As methods for preventing the growth of microorganisms in food, (1) low-temperature preservation method, (2) putrefaction method, (3) method for keeping water activity low, (4) sterilization of food once as seen in retort food After that, a method of maintaining a sterile environment or the like can be considered. However, all of these methods often require a large-scale apparatus, or in some cases require the addition of a chemical that has not been confirmed to be safe for the human body. Therefore, development of a method that is simple and prevents the growth of harmful microorganisms such as foods without impairing health has been awaited.

On the other hand, conventionally, spices such as pepper, garrig, and wasabi have a peculiar aroma, and it is known that those aromas have an action of suppressing spoilage of food. Among them, it is also known that the antibacterial active ingredient of isabi fragrance is allyl isothiocyanate, and it has been confirmed that there is no problem in safety. The present inventors have focused on the fact that allyl isothiocyanate can be used as a preservative for foods, and have reached the present invention.

According to the findings of the present inventors, allyl isothiocyanate is very easily volatilized, and its vapor is irritating, so its handling is not easy, and allyl isothiocyanate is used as a preservative for foods. When used, it is necessary to maintain the concentration of the volatile gas in the container, but since it is a gaseous substance, it is easily lost through small gaps in the container and the material itself of the container, It was difficult to maintain the antibacterial effect. In addition, when using only allyl isothiocyanate as a preservative for foods during storage of food, most of the allyl isothiocyanate gas evaporates into the atmosphere even if the container is opened and closed, and the antibacterial action is immediately lost, The disadvantage of losing the antiseptic / antifungal effect was recognized.

However, if it is possible to control the evaporation rate of allyl isothiocyanate and to continuously release gaseous isothiocyanate allyl into the storage container, a high-grade closed container is not required, and the container can be opened and closed independently. It is considered that food can be preserved for a long period of time, and as a result of intensive studies, the present invention has been reached.

[Means for Solving the Problems] [Action] The present invention solves the above-mentioned problems and provides a safe and simple method for preserving foods.

 That is, the outline of the present invention is as follows.

Allyl isothiocyanate is dissolved and held in one or a mixture of two or more selected from the group consisting of glycerin esters of fatty acids, higher alcohol esters of fatty acids, and paraffins, which have a paste or solid form at room temperature. A release antimicrobial formulation, which can be easily provided as a spherical shape.

The above-mentioned sustained-release antibacterial preparation is usually composed of 1 to 60% by weight of liquid allyl isothiocyanate, a glycerin ester of a fatty acid, a higher alcohol ester of a fatty acid, or paraffin alone or in a paste or solid state at room temperature. By dissolving and maintaining the mixture in the mixture, it is possible to obtain a sustained-release antibacterial preparation capable of controlling the evaporation of allyl isothiocyanate gas into the air. The reason for setting the amount of allyl isothiocyanate to 1 to 60% by weight is as follows.
If it is less than 1% by weight, it is insufficient to preserve fresh food for a long period of time, and if it exceeds 60% by weight, the amount of allyl isothiocyanate is too large, and it is difficult to control volatilization. Because it becomes. This amount is 5-40% by weight
Is an amount that is easier to control.

Glycerin esters of fatty acids, higher alcohol esters of fatty acids, and animal and vegetable oils and fats such as lard, beef tallow, palm oil and the like as paraffins (holding materials) which are paste-like or solid at room temperature used in the present invention, and hydrogenated them Or oils and fats fractionated and refined, waxes such as carnauba wax and lanolin, and various paraffins. These may be used alone, but a dissolution-holding material having a hardness that can be easily handled at a target storage temperature can be prepared by appropriately blending various kinds.

It should be noted that fats and oils that are liquid at room temperature such as soybean oil can be used as a paste or solid at room temperature by appropriately mixing with oils and fats that are solid at other room temperatures.

In this mixing, for example, tallow and carnauba wax may be mixed in different groups, but tallow and lard, or lanolin and bee wax may be mixed in the same group.

In particular, fats and waxes having a melting point of 40 ° C. or higher and exhibiting a solid at room temperature often maintain a solid state over a wide range of temperatures even after the addition of allyl isothiocyanate at the above ratio, and have low fluidity and are intended foods. It is easy to handle because it hardly adheres to any kind. Further, since they are easily maintained in the shape even when they are formed into a spherical shape or the like, they are easy to handle and suitable in using an amount necessary for preserving food.

As described above, the sustained-release antibacterial preparation supporting allyl isothiocyanate according to the present invention is heated to a temperature higher than the melting point of the holding material, dissolved, and then cooled to obtain a spherical, disk-shaped, rod-shaped or plate-shaped material. Alternatively, the preparation can be made by a method such as molding into a dice shape or impregnating fibers or paper. In particular, by forming into a spherical shape, a preparation having physical strength, beautiful appearance and easy handling can be obtained. This spherical preparation has a large surface area per unit weight and good release efficiency of allyl isothiocyanate gas.
Therefore, by storing the spherical preparation together with the intended preserved food in a container, the purpose of suppressing the growth of microorganisms in the food for a long time can be achieved. Needless to say, it is preferable to use edible oils and fats as a dissolution-holding material for allyl isothiocyanate, since it is safe even if accidental eating occurs. Further, by coloring with an oil-soluble edible colorant according to the purpose of use, it is possible to make the product easy to distinguish and excellent in appearance and high in commercial value.

〔Example〕

Hereinafter, Examples of the present invention and Comparative Examples (controls) will be described.

Example 1 15 parts by weight of allyl isothiocyanate (hereinafter abbreviated as the main agent) was added to 85 parts by weight of hardened soybean oil at 58 ° C while being heated to 63 ° C, followed by stirring and mixing. Immediately after mixing, the mixture was dropped onto a steel plate cooled to 0 ° C. from a nozzle having an inner diameter of 1 mm to obtain a disk-shaped preparation having a diameter of 3 mm. The weight per formulation was about 10 mg. The following experiment was performed using this disk-shaped preparation.

Storage object: Tuna fillet for sashimi (3 mm x 10 mm x 50 mm) Storage container: A container with a polyethylene body covered with a polyethylene lid (60 mm x 120 mm x 140 mm) Storage temperature: 25 ° C Reference: The above storage control, It was stored in a storage container without adding the above preservative.

Judgment of effect: The preservation state of the tuna fillet was judged organoleptically such as appearance and odor.

The result: Example 2 A mixture of 8 parts by weight of hardened tallow and 2 parts by weight of lard was used as a holding material, and 20 parts by weight of allyl isothiocyanate was added to 80 parts by weight of the holding material, followed by stirring and mixing. Immediately after mixing, the mixture was poured into a stainless steel rectangular frame cooled to 0 ° C. to obtain a rectangular parallelepiped preparation. The following experiment was performed using this rectangular parallelepiped preparation. The preparation had a cross section of 5 mm × 5 mm and a length of 200 mm, which were cut as appropriate and used for the experiment.

Storage object: bread (15mm x 50mm x 50mm) Storage container: Use a polyethylene bag with a thickness of 0.1mm,
Sealed by heat sealing. (Size 20mm x 100mm x 1
00mm) Storage temperature: 37 ° C. Control: Using the same oil and fat containing no allyl isothiocyanate, the prepared cuboid oil and fat preparation was stored in the bread in the same storage method as described above.

Judgment of effect: The storage condition of the bread surface was visually observed and the odor was evaluated odorously.

The result: Example 3 10 parts by weight of allyl isothiocyanate (hereinafter abbreviated as the main agent) were added to 90 parts by weight of hardened tallow oil having a melting point of 60 ° C., which was heated and melted at 65 ° C. and mixed with stirring. Immediately after mixing, the mixture was dropped into a 90% ethanol solution at 20 ° C. from a nozzle having an inner diameter of 1 mm. The ethanol solution was filtered to remove the spherical fat and air-dried to obtain a spherical fat preparation containing allyl isothiocyanate. It was 2 mm in diameter and weighed about 10 mg per piece. The following experiment was performed using this spherical preparation.

Storage object: 10 cm square loin ham (1 mm thick) Storage container: A spherical preparation was placed on the surface of the ham, and was double-covered with a polyvinylidene chloride film (11 micron thick).

Storage temperature: 30 ° C Control: Storage was carried out under the same conditions using a spherical preparation of hardened tallow containing no main ingredient.

Judgment of effect: The storage condition of the loin ham was judged from the appearance and odor.

The result: Example 4 85 parts by weight of a mixed wax of pure beeswax (silica beeswax) and lanolin (weight ratio of 2: 1) obtained by heating and melting 15 parts by weight of allyl isothiocyanate (hereinafter abbreviated as main agent) to 65 ° C. And mixed with stirring. Immediately after mixing, the mixture was dropped into 95% ethanol from a nozzle having an inner diameter of 1 mm to obtain a spherical wax preparation having an average diameter of 1.5 mm. This spherical preparation was subjected to the following experiment.

Storage object: Cooked shrimp shrimp (sliced to 4cm in diameter x 1cm in thickness) Storage container: Sterilized plastic petri dish (90mm in diameter)
× height 20 mm), and put the desired wax preparation or the following wasabi in a room in a petri dish. After placing them, they were capped and stored.

Storage temperature: 30 ° C Reference: 1. Wasabi produced by grinding Nagano wasabi (hereinafter abbreviated as wasabi. The weight in the table is wet weight) 2. Nothing added Judgment of effect: Storage condition of shrimps Was determined from the appearance and odor.

As described above, the present invention enables easy, inexpensive, and safe preservation of food without requiring special methods such as low-temperature treatment, addition of a preservative, and sterilization. In particular, spherical products have conventionally been provided with spherical desiccants, and since they have a similar form, they are accepted as preservatives attached to foods by food manufacturers and consumers.

〔The invention's effect〕

According to the present invention, the food preservative allyl isothiocyanate as described above is held at room temperature in the form of a paste or solid fatty acid glycerin ester, higher alcohol ester, or the like, which is preserved food. (Fresh foods), etc., when stored in a container, an antibacterial preparation that can exhibit an antiseptic effect stably for a long period of time by attaching a certain amount and that does not harm health even if mistakenly eaten Can be provided at a low cost.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁶ , DB name) A01N 47/46 A23L 3/3535 CA (STN) REGISTRY (STN)

Claims (2)

(57) [Claims] An allyl isothiocyanate is dissolved and held in one or a mixture of two or more selected from glycerin esters of fatty acids, higher alcohol esters of fatty acids, and paraffins, which are in a paste or solid state at room temperature. Sustained release antimicrobial preparation 2. A sustained-release antibacterial preparation obtained by molding the sustained-release antibacterial preparation according to claim 1 into a spherical shape.