JP3084355B2 - Freshness preservative - Google Patents
Freshness preservativeInfo
- Publication number
- JP3084355B2 JP3084355B2 JP19391196A JP19391196A JP3084355B2 JP 3084355 B2 JP3084355 B2 JP 3084355B2 JP 19391196 A JP19391196 A JP 19391196A JP 19391196 A JP19391196 A JP 19391196A JP 3084355 B2 JP3084355 B2 JP 3084355B2
- Authority
- JP
- Japan
- Prior art keywords
- freshness
- carrier
- preserving agent
- isothiocyanate
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
【０００１】[0001]
【発明の背景】本発明は、肉、魚、野菜などの鮮度を長
期にわたり保持することのできる鮮度保持剤及びその製
造法に関する。BACKGROUND OF THE INVENTION The present invention relates to a freshness preserving agent capable of preserving the freshness of meat , fish, vegetables and the like for a long period of time, and a process for producing the same.
Concerning the construction method .
【０００２】わさびやからしに含まれるイソチオシアン
酸アリル(CH２=CHCH２NCS)は、病原菌の繁殖を抑制し、
特に食中毒菌である大腸菌、黄色ブドウ球菌、プロテウ
ス属菌、腸ビブリオ菌に対する抗菌力を有しており、魚
肉類、畜肉類の鮮度保持剤として有用である。また、イ
ソチオシアン酸アリルは野菜、果実等の老化ホルモンと
して知られるエチレンの発生を抑制し、野菜、果実の老
化を防ぐため、これらの鮮度保持剤としても有用であ
る。また、イソチオシアン酸アリルを主成分とするわさ
び抽出物、からし抽出物は食品添加物として認められて
おり、安心して食品と共に冷蔵庫内に用いることができ
る。さらに、イソチオシアン酸アリルは気相接触により
鮮度保持作用を示すため、低濃度(0.3ppm程度)でも効果
を生ずる。近年、殆どの弁当や総菜、あるいは野菜、
肉、鮮魚等は発泡ポリスチレンなどのプラスチック容器
の上からポリエチレン又はポリプロピレンなどのフィル
ムでオーバーラップされたり蓋をされて店頭あるいは流
通過程に置かれることが多い。しかしながら、これらの
商品と共にイソチオシアン酸アリルを含有する鮮度保持
剤を用いると数時間でイソチオシアン酸アリルが包装外
へ揮散し殆ど鮮度保持効果はなくなる。特に野菜等は、
店頭においても１週間程度鮮度を保持する必要があり、
この間、常に包装内に０.１〜５ppmのイソチオシアン酸
アリル濃度を維持する必要がある。[0002] isothiocyanate ants Le contained in wasabi or mustard (CH 2 = CHCH 2 NCS) inhibits the growth of pathogenic bacteria,
In particular, it has an antibacterial activity against food poisoning bacteria Escherichia coli, Staphylococcus aureus, Proteus spp., And intestinal vibrio, and is useful as a freshness preservative for fish meat and animal meat. In addition, allyl isothiocyanate suppresses the generation of ethylene, which is known as an aging hormone for vegetables and fruits, and is also useful as a freshness preserving agent for vegetables and fruits to prevent aging. In addition, wasabi extract and mustard extract containing allyl isothiocyanate as a main component are recognized as food additives, and can be safely used in a refrigerator together with food. Further, since allyl isothiocyanate exhibits a freshness preserving action by gas phase contact, the effect is produced even at a low concentration (about 0.3 ppm). In recent years, most lunches, side dishes, or vegetables,
Meat, fresh fish, and the like are often placed on a store or in a distribution process, being overlaid or covered with a film of polyethylene or polypropylene on a plastic container such as expanded polystyrene. However, when a freshness preserving agent containing allyl isothiocyanate is used together with these products, the allyl isothiocyanate volatilizes out of the package within a few hours, and the freshness preserving effect is almost lost. Especially vegetables, etc.
It is necessary to keep freshness for about a week at stores,
During this time, it is necessary to maintain an allyl isothiocyanate concentration of 0.1 to 5 ppm in the package at all times.
【０００３】[0003]
【発明の目的及び概要】イソチオシアン酸化合物は水に
難溶性で、融点−１００℃、沸点１５１.９℃の揮発性
の高い液体であり、紙状物や鉱物等の担体に含浸させて
商品と共に包装容器、包装袋内に入れ、食品等の鮮度保
持も試みられている。しかしながら、このような従来の
方法ではイソチオシアン酸アリルは担体から速やかに揮
発し１〜２日で鮮度保持の効果はなくなる。食品の鮮度
保持のためには適度の濃度(２〜３ppm)で一定の揮散が
長期にわたり維持する必要がある。SUMMARY OF THE INVENTION Isothiocyanic acid compounds are insoluble in water and are highly volatile liquids having a melting point of -100 ° C and a boiling point of 151.9 ° C. Attempts have been made to keep food and other fresh food in packaging containers and packaging bags. However, in such a conventional method, allyl isothiocyanate volatilizes quickly from the carrier and loses the effect of keeping freshness in 1 to 2 days. In order to maintain the freshness of food, it is necessary to maintain a constant volatilization at an appropriate concentration (2 to 3 ppm) for a long period of time.
【０００４】本発明の目的は、イソチオシアン酸化合物
を用いて製品包装袋内の食肉類や野菜、果実類の鮮度を
長期に恒って保持することのできる鮮度保持剤を提供す
ることにある。本発明者らは前記の課題について鋭意研
究を行った。その結果、わさび抽出物、からし抽出物あ
るいはイソチオシアン酸アリルなどのイソチオシアン酸
化合物を天然多糖類、有機酸などの担体に付着させるこ
とによって前記課題を解決し得るとの知見を得て本発明
を完成するに至った。[0004] An object of the present invention is to provide a freshness preserving agent which can maintain the freshness of meat, vegetables and fruits in a product packaging bag for a long period of time using an isothiocyanic acid compound. The present inventors have conducted intensive research on the above-mentioned problems. As a result, the present invention was found to be able to solve the above-mentioned problem by attaching an isothiocyanate compound such as wasabi extract, mustard extract or allyl isothiocyanate to a carrier such as a natural polysaccharide or an organic acid. It was completed.
【０００５】本発明はイソチオシアン酸化合物を特定の
担体に付着させてなる鮮度保持剤及びこれを用いた包装
鮮度保持剤に関するものであって、担体として天然粘質
多糖類及び常温で固体の有機酸から選ばれた少なくとも
１種の担体を用いる。The present invention relates to a freshness preserving agent obtained by adhering an isothiocyanic acid compound to a specific carrier and a packaging freshness preserving agent using the same, wherein the carrier is a natural viscous polysaccharide and an organic acid which is solid at ordinary temperature. At least one carrier selected from the group consisting of:
【０００６】従来はこのような密閉された包装容器、包
装袋などに、からし抽出物、わさび抽出物又はその主成
分であるイソチオシアン酸アリルを保持し、その内部濃
度を適当量に長期に恒って保持し食肉類、魚肉類、野菜
等の鮮度を保たせることのできる鮮度保持剤はなかっ
た。Conventionally, mustard extract, wasabi extract or allyl isothiocyanate, which is a main component thereof, is held in such a sealed packaging container, packaging bag, or the like, and its internal concentration is maintained at an appropriate level for a long period of time. There was no freshness preserving agent capable of maintaining the freshness of meat, fish meat, vegetables, and the like.
【０００７】[0007]
【発明の詳細な開示】本発明の鮮度保持剤においてイソ
チオシアン酸化合物を付着させる担体としては、天然粘
質多糖類、あるいは常温で固体の有機酸を用いることが
でき、特に下記に例示のものが好ましい。ゼオライトな
どの他の鉱物担体では安定した良好な鮮度保持剤が得ら
れない。DETAILED DESCRIPTION OF THE INVENTION As a carrier for adhering an isothiocyanate compound in the freshness preserving agent of the present invention, natural viscous agent is used.
Quality polysaccharides or normal temperature can be an organic acid solids, particularly preferably those exemplified below. Other mineral carriers such as zeolites cannot provide stable and good freshness preservatives.
【０００８】天然粘質多糖類(天然糊料)としては、例え
ばジュランガム、グアーガム、ローカストビーンガム、
キサンタンガム、タラガム、カラギーナン、寒天、ファ
ーセラン、タンマリンドガム、カードラン、メトキシペ
クチン、プルラン、アラビアガム、アルギン酸及びその
塩類、カルボキシメチルセルロース、可溶性デンプン等
の天然多糖類などが挙げられ、特にキサンタンガム、タ
マリンド種子多糖類、グアーガムが好ましい。[0008] Examples of natural mucopolysaccharides (natural pastes) include juran gum, guar gum, locust bean gum,
Xanthan gum, tara gum, carrageenan, agar, fercelan, tanmarind gum, curdlan, methoxypectin, pullulan, gum arabic, alginic acid and its salts, carboxymethylcellulose, natural polysaccharides such as soluble starch, and the like, particularly xanthan gum, tamarind seeds Polysaccharides and guar gum are preferred.
【０００９】有機酸としては、酒石酸、リンゴ酸、クエ
ン酸などのオキシ二塩基酸；アジピン酸、マロン酸、コ
ハク酸などの二塩基酸；あるいはソルビン酸等などが挙
げられ、特にアジピン酸、ソルビン酸、リンゴ酸が好ま
しい。Examples of the organic acid include oxydibasic acids such as tartaric acid, malic acid and citric acid; dibasic acids such as adipic acid, malonic acid and succinic acid; and sorbic acid. Acids and malic acid are preferred.
【００１０】これら担体は単独で用いてもよく、また混
合して用いてもよい。なお、担体の形態は、粒状、粉
状、顆粒状のほか、各種成型助剤と共に様々な形態に成
型したものであってもよい。These carriers may be used alone or as a mixture. The carrier may be in the form of granules, powders, or granules, or may be formed into various forms together with various molding aids.
【００１１】本発明の鮮度保持剤の有効成分であるイソ
チオシアン酸化合物としては、イソチオシアン酸アリ
ル、イソチオシアン酸ブチルおよびその誘導体が挙げら
れ、特にイソチオシアン酸アリルが好ましい。また、こ
れらイソチオシアン酸化合物は天然品、合成品のいずれ
であってもよい。さらに、これらを有効成分として含有
するわさび抽出物、からし抽出物であってもよい。The isothiocyanate compound which is an active ingredient of the freshness preserving agent of the present invention includes allyl isothiocyanate, butyl isothiocyanate and derivatives thereof, with allyl isothiocyanate being particularly preferred. Further, these isothiocyanic acid compounds may be natural products or synthetic products. Further, it may be a wasabi extract or mustard extract containing these as an active ingredient.
【００１２】イソチオシアン酸化合物の担体への付着量
は、担体重量に対して０.００１〜３０重量％であり、
好ましくは０.２〜８重量％である。配合量がこれより
少ないと、鮮度保持効果が充分でなく、一方、これより
多いとイソチオシアン酸化合物が担体と混合せず好まし
くない。The amount of the isothiocyanate compound attached to the carrier is 0.001 to 30% by weight based on the weight of the carrier.
Preferably it is 0.2 to 8% by weight. If the amount is less than this, the effect of maintaining freshness is not sufficient, while if it is more than this, the isothiocyanate compound is not mixed with the carrier, which is not preferable.
【００１３】本発明の鮮度保持剤には、担体にさらに高
吸水性ポリマーを共存させて用いてもよい。特に鮮度保
持剤を水分の多い食品に対してを用いる場合、高吸水性
ポリマーを配合することによりイソチオシアン酸化合物
の静菌作用が向上する。すなわち、イソチオシアン酸ア
リルなどのイソチオシアン酸化合物は親油性であるため
食品表面に水分が多いと接触が困難となり静菌作用が低
下するものと考えられ、これが高吸水性ポリマーの配合
により改善されると思われる。[0013] In the freshness preserving agent of the present invention, a superabsorbent polymer may coexist with a carrier. In particular, when a freshness preserving agent is used for foods with a high moisture content, the bacteriostatic action of the isothiocyanic acid compound is improved by blending a superabsorbent polymer. In other words, it is considered that isothiocyanic acid compounds such as allyl isothiocyanate are lipophilic, so that when the food surface has a large amount of water, contact becomes difficult and the bacteriostatic action is reduced, and if this is improved by blending a superabsorbent polymer. Seem.
【００１４】本発明で用いられる高吸水性ポリマーは、
自重の数十倍〜千倍以上の水を吸収し膨潤するポリマー
である。このようなポリマーとしては、具体的にはデン
プン−アクリル酸塩グラフト共重合体架橋物(例えばサ
ンフレッシュＳＴ−１００、三洋化成工業(株)製)、酢
酸ビニルアルキル(メタ)アクリレート共重合加水分解物
の金属塩、ビニルアルコール−無水マレイン酸共重合体
架橋物、ビニルアルコール−アクリル酸−無水マレイン
酸共重合体架橋物、イソブチレン−マレイン酸共重合体
架橋物、ポリアクリロニトリルグラフト重合体ケン化
物、デンプン−アクリル酸グラフト重合体などが挙げら
れる。The superabsorbent polymer used in the present invention is:
It is a polymer that absorbs water of several tens to 1,000 times or more its own weight and swells. As such a polymer, specifically, a starch-acrylate graft copolymer cross-linked product (for example, Sun Fresh ST-100, manufactured by Sanyo Chemical Industry Co., Ltd.), vinyl alkyl (meth) acrylate copolymerization hydrolysis Metal salt, vinyl alcohol-maleic anhydride copolymer crosslinked product, vinyl alcohol-acrylic acid-maleic anhydride copolymer crosslinked product, isobutylene-maleic acid copolymer crosslinked product, polyacrylonitrile graft polymer saponified product, And starch-acrylic acid graft polymers.
【００１５】これら担体およびイソチオシアン酸化合物
より本発明の鮮度保持剤を製造するには種々の方法が用
いられてよい。例えば、担体を所定の耐圧容器内に入
れ、内部を２０mmＨg以下に減圧する。つぎに、容器内
を５０〜７０℃、好ましくは５０〜６０℃に加温し、こ
こにイソチオシアン酸アリルなどのイソチオシアン酸化
合物を噴霧などの方法により導入する。イソチオシアン
酸化合物を容器内で充分に気化させた後、容器内部を常
圧に戻し、担体にイソチオシアン酸化合物を付着させ
る。Various methods may be used for producing the freshness-preserving agent of the present invention from these carriers and the isothiocyanic acid compound. For example, the carrier is placed in a predetermined pressure-resistant container, and the pressure inside the container is reduced to 20 mmHg or less. Next, the inside of the container is heated to 50 to 70 ° C., preferably 50 to 60 ° C., and an isothiocyanic acid compound such as allyl isothiocyanate is introduced therein by a method such as spraying. After the isothiocyanate compound is sufficiently vaporized in the container, the inside of the container is returned to normal pressure, and the isothiocyanate compound is attached to the carrier.
【００１６】高吸水性ポリマーを用いる場合は、担体と
高吸水性ポリマーの混合物を調製し、これにイソチオシ
アン酸化合物を付着させてもよく、またイソチオシアン
酸化合物を付着した担体に高吸水性ポリマーを混合して
もよい。When a superabsorbent polymer is used, a mixture of a carrier and a superabsorbent polymer may be prepared, and an isothiocyanic acid compound may be adhered to the mixture. You may mix.
【００１７】このような担体はイソチオシアン酸化合物
を吸着あるいは付着して包み込み微量づつ長期にわたっ
て放出し、徐放性のある鮮度保持剤を得ることができ
る。Such a carrier adsorbs or adheres to the isothiocyanic acid compound and wraps the same to release a small amount thereof over a long period of time, thereby obtaining a sustained-release freshness preserving agent.
【００１８】このようにして得られたイソチオシアン酸
化合物の付着した担体は、さらにビニロンフィルム(Ｐ
ＶＡフィルム)、ポリエチレンフィルム、ナイロンフィ
ルム、ブタジエンフィルム、ポリプロピレンフィルムな
どの合成樹脂フィルムを用い、ヒートシールなど公知の
方法により包装して使用してもよい。また、不織布を用
いて包装してもよい。このようにするとイソチオシアン
酸化合物の揮発性がさらに制御、抑制され好ましい。The carrier to which the isothiocyanate compound thus obtained is attached is further treated with a vinylon film (P
(VA film), a synthetic resin film such as a polyethylene film, a nylon film, a butadiene film, and a polypropylene film, and may be packaged and used by a known method such as heat sealing. Moreover, you may package using nonwoven fabrics. This is preferable because the volatility of the isothiocyanate compound is further controlled and suppressed.
【００１９】特に、ビニロンフィルム、ナイロンフィル
ム、ブタジエンフィルム、これらと不織布又は有孔ポリ
エチレンフィルムとのラミネートフィルム、あるいはセ
ロハンと不織布又は有孔ポリエチレンとのラミネートフ
ィルムなどは透湿性が大きく好ましい。また、吸水性の
小さな固体有機酸を担体として用いた場合、高吸水性ポ
リマーを混合して透湿性の大きなラミネートフィルムで
包装し野菜などと共に食品包装袋に入れると、食品包装
袋の内部の湿度が適正に調整され著しく静菌作用が向上
する。In particular, vinylon films, nylon films, butadiene films, laminated films of these with nonwoven fabric or perforated polyethylene film, or laminated films of cellophane with nonwoven fabric or perforated polyethylene are preferred because of their high moisture permeability. In addition, when a solid organic acid having low water absorbency is used as a carrier, mixing the superabsorbent polymer with a large moisture-permeable laminate film and putting it in a food packaging bag together with vegetables and the like results in a moisture inside the food packaging bag. Is properly adjusted and the bacteriostatic action is remarkably improved.
【００２０】なお、セロハン、ビニロンフィルム(ＰＶ
Ａフィルム)、ナイロンフィルムなど、水分透過性があ
ってヒートシール性の殆どないフィルムを、有孔ポリエ
チレンやポリエチレン樹脂コート不織布などとラミネー
トしたフィルムにより包装した鮮度保持剤は、水分の多
い食品に用いると鮮度保持剤の包装内部に多量の水分が
侵入し袋の内圧によりラミネートに層間剥離が生じる。
高吸水性ポリマーを共存させるとこのような問題を防止
できる。In addition, cellophane, vinylon film (PV
A film), a nylon film, a film with moisture permeability and little heat-sealing properties, and a freshness preservative packaged with a film laminated with perforated polyethylene or a polyethylene resin-coated nonwoven fabric are used for foods with a high moisture content. A large amount of water penetrates into the inside of the package of the freshness retaining agent, and delamination occurs in the laminate due to the internal pressure of the bag.
The coexistence of a superabsorbent polymer can prevent such a problem.
【００２１】[0021]
【実施例】つぎに本発明を実施例にもとづきさらに具体
的に説明する。Next, the present invention will be described more specifically based on examples.
【００２２】［実施例１］キサンタンガム(ケルコ社
製、商品名ケルザン）１００ｇを耐圧容器に入れ真空
(１０mmＨg)にした。ついで、この容器にイソチオシア
ン酸アリル１ｇを注入して容器内にイソチオシアン酸ア
リルの気体で満たした。つぎに、容器を常圧に戻した。
容器内部のイソチオシアン酸アリルは液化して担体に吸
着し粉末の鮮度保持剤が得られた。Example 1 100 g of xanthan gum (manufactured by Kelco, trade name Kelzan) was placed in a pressure vessel and vacuumed.
(10 mmHg). Then, 1 g of allyl isothiocyanate was injected into the container, and the container was filled with a gas of allyl isothiocyanate. Next, the container was returned to normal pressure.
The allyl isothiocyanate in the container was liquefied and adsorbed on the carrier to obtain a powder freshness retaining agent.
【００２３】つぎに、得られた鮮度保持剤１ｇをポリビ
ニルアルコールフィルム（２０μｍ、３cm×３cm）と不
織布（３０μｍ、３cm×３cm、ポリエステル／レーヨ
ン）の２種類の包装を行った。ポリエチレンフィルム
(２０μｍ)で覆ったポリエチレン容器中に、前記の包装
鮮度保持剤の各々を牛肉と共に入れ放置(温度２０℃)し
た。このポリエチレン容器中のガスを所定時間毎にサン
プリングしてガスクロマトグラフィーにてガス分析を行
い、牛肉の外観観察と容器内部のイソチオシアン酸アリ
ルの濃度の経時変化を測定した。Next, 1 g of the obtained freshness preserving agent was packaged in two types: a polyvinyl alcohol film (20 μm, 3 cm × 3 cm) and a nonwoven fabric (30 μm, 3 cm × 3 cm, polyester / rayon). Polyethylene film
Each of the packaging freshness preserving agents was put together with beef in a polyethylene container covered with (20 μm) and allowed to stand (temperature: 20 ° C.). The gas in the polyethylene container was sampled at predetermined time intervals and subjected to gas analysis by gas chromatography to observe the appearance of beef and to measure the change over time in the concentration of allyl isothiocyanate in the container.
【００２４】［ガスクロマトの分析条件］ カラム充填剤 サーモン３０００ カラム温度 １２０℃ キャリヤガス Ｎ2 キャリヤガス圧力 ０.５ｋｇ／ｃｍ2 ［実施例２〜７及び比較例１、２］実施例１と同様にし
て表１および表２に示す配合量にてイソチオシアン酸ア
リル及び各担体を用い包装した鮮度保持剤を得た。ただ
し、実施例２、３はビニロン袋、実施例４、５は不織布
袋、実施例６はポリプロピレン袋、実施例７はポリエチ
レン袋により包装した。なお、ポリエチレン、ポリプロ
ピレンの袋はいずれも３cm×３cm(フィルム厚２０μｍ)
であり、ビニロン袋及び不織布袋は実施例１にて用いた
ものと同じである。なお、比較例１は鮮度保持剤を用い
なかった場合(ブランク)であり、比較例２は担体として
サイクロデキストリンを用いた従来品である。[Analysis conditions for gas chromatography] Column packing material Salmon 3000 Column temperature 120 ° C. Carrier gas N 2 Carrier gas pressure 0.5 kg / cm 2 [Examples 2 to 7 and Comparative Examples 1 and 2] Same as in Example 1. The freshness preservative packaged using allyl isothiocyanate and each carrier in the amounts shown in Tables 1 and 2 was obtained. However, Examples 2 and 3 were packaged in vinylon bags, Examples 4 and 5 were packed in nonwoven bags, Example 6 was packed in polypropylene bags, and Example 7 was packed in polyethylene bags. In addition, each of the polyethylene and polypropylene bags is 3 cm × 3 cm (film thickness 20 μm).
The vinylon bag and the non-woven fabric bag are the same as those used in Example 1. Comparative Example 1 was a case where no freshness preserving agent was used (blank), and Comparative Example 2 was a conventional product using cyclodextrin as a carrier.
【００２５】［実施例８〜１３］表１および表２に示す
組成にてアジピン酸および高吸水性ポリマー(サンフレ
ッシュＳＴ−１００、三洋化成工業(株)製))を混合し、
これを実施例１と同様に処理してイソチオシアン酸アリ
ルを吸着させた。この混合物をセロハン／ポリエチレン
ラミネートフィルムにより包装し鮮度保持剤を得た。[Examples 8 to 13] Adipic acid and a superabsorbent polymer (Sunfresh ST-100, manufactured by Sanyo Chemical Industry Co., Ltd.) were mixed with the compositions shown in Tables 1 and 2,
This was treated in the same manner as in Example 1 to adsorb allyl isothiocyanate. This mixture was wrapped with a cellophane / polyethylene laminate film to obtain a freshness retaining agent.
【００２６】[0026]
【表１】 [Table 1]
【００２７】[0027]
【表２】 [Table 2]
【００２８】表１および表２から明らかなように比較例
１(ブランク)では５時間で変色が生じ、比較例２ではイ
ソチオシアン酸アリルの濃度が充分に持続しなかった。As is clear from Tables 1 and 2, discoloration occurred in 5 hours in Comparative Example 1 (blank), and in Comparative Example 2, the concentration of allyl isothiocyanate was not sufficiently maintained.
【００２９】[0029]
【発明の効果】本発明の鮮度保持剤は、製品包装内にお
いて長期にわたって食肉類や野菜、果実類の鮮度保持を
はかることができる。The freshness-preserving agent of the present invention can maintain the freshness of meats, vegetables and fruits for a long time in product packaging.
Claims (6)
の担体にイソチオシアン酸化合物を担持させてなる鮮度
保持剤。1. A freshness preserving agent comprising an isothiocyanate compound supported on at least one carrier selected from solid organic acids.
請求項１の鮮度保持剤。2. The freshness preserving agent according to claim 1, further comprising a superabsorbent polymer.
ゴ酸から選ばれた固体有機酸である請求項１の鮮度保持
剤。3. The freshness preserving agent according to claim 1, wherein the carrier is a solid organic acid selected from sorbic acid, adipic acid and malic acid.
ン酸アリルである請求項１の鮮度保持剤。4. The freshness preserving agent according to claim 1, wherein the isothiocyanate compound is allyl isothiocyanate.
の担体を加熱、減圧下に置き、イソチオシアン酸化合物
を供給した後、減圧を解除して担体にイソチオシアン酸
化合物を付着させる請求項１の鮮度保持剤の製造法。5. A solid body heated at least one carrier selected from organic acids, placed under vacuum, after supplying isothiocyanate compound, claim to release the vacuum deposited isothiocyanate compound to the carrier 1 Production method of freshness preserving agent.
ム、セロハンまたは不織布にて包装してなる包装鮮度保
持剤。6. A package freshness retaining agent obtained by packaging the freshness retaining agent according to claim 1 in a synthetic resin film, cellophane or nonwoven fabric.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19391196A JP3084355B2 (en) | 1995-08-23 | 1996-07-03 | Freshness preservative |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7-239241 | 1995-08-23 | ||
| JP23924195 | 1995-08-23 | ||
| JP19391196A JP3084355B2 (en) | 1995-08-23 | 1996-07-03 | Freshness preservative |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09117270A JPH09117270A (en) | 1997-05-06 |
| JP3084355B2 true JP3084355B2 (en) | 2000-09-04 |
Family
ID=26508166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19391196A Expired - Fee Related JP3084355B2 (en) | 1995-08-23 | 1996-07-03 | Freshness preservative |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3084355B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05125826A (en) * | 1991-10-31 | 1993-05-21 | Ooshika Shinko Kk | Form-work for placing concrete and method for manufacturing the same |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2003275578A1 (en) * | 2002-10-25 | 2004-05-13 | Mitsubishi-Kagaku Foods Corporation | Humidity-dependent antibacterial powdery composition, process for producing the same, humidity-dependent antibacterial food storing article and method of storing food |
| JP2009118819A (en) * | 2007-11-19 | 2009-06-04 | Panasonic Electric Works Co Ltd | Apparatus and method for storing food |
| JP5000608B2 (en) * | 2008-09-01 | 2012-08-15 | 三菱瓦斯化学株式会社 | Freshness preservation package for food and freshness preservation method |
| KR101349499B1 (en) * | 2011-11-26 | 2014-01-29 | 고려대학교 산학협력단 | Antimicrobial Sachet Containing Encapsulated Allyl Isothiocyanate Bead to Inactivate pathogenic microorganism on fresh produces |
| MX2016016274A (en) * | 2014-06-13 | 2017-07-05 | Itene Inst Tecnologico Del Embalaje Transp Y Logistica | Method for preserving perishable fresh food products in a container and container provided therefor. |
-
1996
- 1996-07-03 JP JP19391196A patent/JP3084355B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05125826A (en) * | 1991-10-31 | 1993-05-21 | Ooshika Shinko Kk | Form-work for placing concrete and method for manufacturing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09117270A (en) | 1997-05-06 |
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