JP3140824B2 - Cyclodextrin inclusion food containing allyl isothiocyanate - Google Patents
Cyclodextrin inclusion food containing allyl isothiocyanateInfo
- Publication number
- JP3140824B2 JP3140824B2 JP03358832A JP35883291A JP3140824B2 JP 3140824 B2 JP3140824 B2 JP 3140824B2 JP 03358832 A JP03358832 A JP 03358832A JP 35883291 A JP35883291 A JP 35883291A JP 3140824 B2 JP3140824 B2 JP 3140824B2
- Authority
- JP
- Japan
- Prior art keywords
- ait
- cyclodextrin
- food
- food containing
- weight
- 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
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明はイソチオシアン酸アリル
（以下、ＡＩＴという）のシクロデキストリン包接物を
含有させてなる食品に関する。より詳細には、本発明は
流通、保存時における食品の防黴および殺菌を目的に、
ＡＩＴのシクロデキストリン包接物を含有させてなる食
品に関する。当該ＡＩＴのシクロデキストリン包接物を
含有する食品は、優れた防黴特性が付与され、長期保存
が可能となる。The present invention relates to a food containing a cyclodextrin clathrate of allyl isothiocyanate (hereinafter referred to as AIT). More specifically, the present invention is aimed at disinfecting and sterilizing food during distribution and storage,
The present invention relates to a food containing a cyclodextrin clathrate of AIT. The food containing the cyclodextrin clathrate of the AIT has excellent antifungal properties and can be stored for a long time.
【０００２】[0002]
【従来の技術・発明が解決しようとする課題】食品は水
分、微生物の栄養源となる糖分、蛋白質などが多量に含
まれているため、微生物が繁殖しやすく、このため各種
の保存料が使用されている。従来、食品へ直接含有さ
せ、食品の防黴および殺菌を目的とする保存料として
は、安息香酸、安息香酸ナトリウム、オルトフェニルフ
ェノール、およびそのナトリウム酸、ソルビン酸、ソル
ビン酸カリウム、デヒドロ酢酸、デヒドロ酢酸ナトリウ
ム、パラオキシ安息香酸エステル類、プロピオン酸塩類
（ナトリウム塩、カリウム塩）等の合成保存料が主流で
ある。しかしながら、このような合成保存料には、人体
への影響が懸念され、食品の安全性の面においてもその
使用規制が厳しくなっているのが現状である。一方、ワ
サビの成分であるＡＩＴは、優れた殺菌・防菌・防黴作
用を有することが知られており、その防黴効果は１０ｐ
ｐｍ程度、殺菌効果は６０ｐｐｍ程度で発揮される。Ａ
ＩＴはこのように優れた作用を有する一方、その特有の
刺激臭のため取扱いが困難である。特にこれを食品に使
用する場合、その刺激臭のために食品自体の味、香りに
悪影響を与える。また、ＡＩＴは揮発性が高く、極めて
短時間にその殺菌・防菌・防黴作用が低下するので、こ
れを食品用に使用した場合その効果の持続性に問題があ
る。従って、ＡＩＴを有効成分とした殺菌剤や防黴剤、
とりわけ食品添加用の保存剤の開発においては、ＡＩＴ
自身の刺激臭を緩和し、食品そのものの味、香りに影響
を与えない態様にて提供することが課題であった。ま
た、揮発性が高く、極めて短時間にその殺菌・防菌・防
黴作用が低下するのでその持続性を高めることも課題で
あった。以上の実情から、本発明の課題は、食品に対し
て持続性のある優れた防黴および殺菌性を付与でき、安
全性に優れ、且つ食品そのものの味、香りに影響を与え
ない保存剤を含有させた食品を提供することにある。2. Description of the Related Art Foods contain a large amount of water, sugars and proteins which are nutrient sources of microorganisms, and thus microorganisms are easy to propagate, and therefore various preservatives are used. Have been. Conventionally, preservatives which are directly contained in foods for the purpose of fungicide and sterilization of foods include benzoic acid, sodium benzoate, orthophenylphenol and its sodium acid, sorbic acid, potassium sorbate, dehydroacetic acid, dehydroacetic acid. Synthetic preservatives such as sodium acetate, paraoxybenzoates and propionates (sodium and potassium salts) are the mainstream. However, there is a concern that such synthetic preservatives may have an effect on the human body, and the use of such synthetic preservatives has become stricter in terms of food safety. On the other hand, AIT, a component of wasabi, is known to have excellent bactericidal, bactericidal and fungicidal effects, and its antifungal effect is 10 p.
pm and a bactericidal effect is exhibited at about 60 ppm. A
While IT has such an excellent action, it is difficult to handle due to its unique pungent odor. In particular, when this is used for food, the irritating odor adversely affects the taste and aroma of the food itself. In addition, AIT has high volatility, and its sterilizing, bactericidal and fungicidal effects are reduced in a very short time. Therefore, when it is used for foods, there is a problem in the persistence of the effect. Therefore, fungicides and fungicides containing AIT as an active ingredient,
Especially in the development of preservatives for food additives, AIT
The problem was to alleviate the irritating odor of the food and to provide the food in a manner that does not affect the taste and aroma of the food itself. In addition, since its volatility is high and its bactericidal, bactericidal and fungicidal actions are reduced in a very short time, it has also been a problem to increase its sustainability. In view of the above circumstances, an object of the present invention is to provide a preservative that can impart long-lasting excellent fungicidal and bactericidal properties to food, is excellent in safety, and does not affect the taste and aroma of the food itself. An object of the present invention is to provide a food containing the same.
【０００３】[0003]
【課題を解決するための手段】本発明者らは、当該目的
を達成するために種々の研究を重ねてきたところ、ＡＩ
Ｔのシクロデキストリン包接物を含有させてなる食品
が、前記課題を一挙に解決しえることを見出し、本発明
を完成するに至った。Means for Solving the Problems The present inventors have conducted various studies to achieve the object, and found that AI
The present inventors have found that a food containing a cyclodextrin clathrate of T can solve the above-mentioned problem at once, and have completed the present invention.
【０００４】本発明は、ＡＩＴのシクロデキストリン包
接物を含有させてなる食品に関する。[0004] The present invention relates to a food containing a cyclodextrin clathrate of AIT.
【０００５】本発明のＡＩＴのシクロデキストリン包接
物を含有する食品におけるＡＩＴの作用としては、食品
の原料中に存在する黴菌の殺黴、および保存中に外部か
ら進入した黴の成育を抑制するものである。[0005] The action of AIT in foods containing the cyclodextrin clathrate of AIT of the present invention is to inhibit fungicides existing in raw materials of foods and to inhibit the growth of molds that have entered from outside during storage. Things.
【０００６】ここでいうＡＩＴとは、天然物、合成物を
問うものではなく、さらにイソチオシアン酸アリル１０
０％からなる単剤に限らず、これを含む精油、例えばワ
サビやカラシからの抽出物や粗精製物であってもよい。The term "AIT" used herein does not refer to natural and synthetic products, but also refers to allyl isothiocyanate.
It is not limited to a single agent consisting of 0%, but may be an essential oil containing the same, for example, an extract or a crude product from wasabi or mustard.
【０００７】本発明においてＡＩＴの包接に用いるシク
ロデキストリンは、α−シクロデキストリン、β−シク
ロデキストリン、γ−シクロデキストリン、ジ低級アル
キル−β−シクロデキストリン及び／または２−ヒドロ
キシ低級アルキル−β−シクロデキストリン、およびそ
れらの混合物である。上記に挙げたシクロデキストリン
で、置換シクロデキストリンにおける低級アルキル基の
炭素数は、通常、１〜６の範囲である。本発明におい
て、特に好ましいシクロデキストリンは、β−シクロデ
キストリンである。The cyclodextrin used for inclusion of AIT in the present invention includes α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, di-lower alkyl-β-cyclodextrin and / or 2-hydroxy lower alkyl-β-cyclodextrin. Cyclodextrin, and mixtures thereof. In the above-mentioned cyclodextrins, the carbon number of the lower alkyl group in the substituted cyclodextrin is usually in the range of 1 to 6. In the present invention, a particularly preferred cyclodextrin is β-cyclodextrin.
【０００８】本発明において、ＡＩＴのシクロデキスト
リンへの包接は、シクロデキストリン１重量部に対し、
水を１〜３重量部、好ましくは１．２〜１．５重量部添
加したものに、ＡＩＴを０．０１〜０．１５重量部、好
ましくは０．０２〜０．０５重量部添加し、混練機など
で２０〜４０℃にて６０〜１２０分攪拌することにより
行われる。In the present invention, the inclusion of AIT in cyclodextrin is performed based on 1 part by weight of cyclodextrin.
AIT is added to 1 to 3 parts by weight, preferably 1.2 to 1.5 parts by weight, AIT is added to 0.01 to 0.15 parts by weight, preferably 0.02 to 0.05 parts by weight, It is performed by stirring at 20 to 40 ° C. for 60 to 120 minutes using a kneader or the like.
【０００９】本発明において、ＡＩＴをシクロデキスト
リン包接物として使用するものであるが、担体としてシ
クロデキストリンが好適な理由は、被包接物であるＡＩ
Ｔを化学的に安定させ、ＡＩＴ蒸気の揮発を徐放化して
その効果の持続性を高めるとともに、ＡＩＴ独特の刺激
臭を緩和し、ひいては無臭化を図るためである。また、
シクロデキストリンには辛味・苦味等、味成分へのマス
キング効果があり、ＡＩの食品への添加による食品独自
の味、香りへの影響はほとんどない。しかもシクロデキ
ストリンは、非還元性マルトオリゴ糖を主成分とするも
のであり、体内にて速やかに代謝され、毒性もなく、食
品へ安全に適用されるものである。In the present invention, AIT is used as a cyclodextrin clathrate. The reason why cyclodextrin is preferred as a carrier is that AI, which is a clathrate, is used.
This is because T is chemically stabilized, the volatilization of the AIT vapor is gradually released, the durability of the effect is enhanced, the irritating odor peculiar to the AIT is reduced, and the odor is eliminated. Also,
Cyclodextrin has a masking effect on taste components such as pungency and bitterness, and the addition of AI to food has almost no effect on the unique taste and aroma of food. Moreover, cyclodextrin is mainly composed of non-reducing maltooligosaccharides, is rapidly metabolized in the body, has no toxicity, and is safely applied to foods.
【００１０】本発明におけるＡＩＴをシクロデキストリ
ン包接物を含有させるのに適した食品の例としては、パ
ン、餅、菓子類（あんこ、ようかん、饅頭、ゼリー、ケ
ーキ、カステラ、クッキー）、乳製品（バター、マーガ
リン、チーズ、ヨーグルト、ホイップクリーム）、水産
練り製品（カマボコ、竹輪、揚げ天）、畜肉加工品（ソ
−セージ、ハム、サラミ）、果実加工品（ジャム、マー
マレード、果実ソース）、調味料（しょうゆ、味噌、ド
レッシング、マヨネーズ、ポン酢、めんつゆ等）、麺類
（うどん、そば）、嗜好品（漬物、佃煮）、及び畜肉、
魚肉、果実の瓶詰、缶詰類等が挙げられる。Examples of foods suitable for containing the cyclodextrin clathrate in the AIT of the present invention include bread, rice cake, confectionery (anko, yokan, bun, jelly, cake, castella, cookies), dairy products (Butter, margarine, cheese, yogurt, whipped cream), fishery paste products (kamaboko, bamboo ring, fried heaven), processed meat (sausage, ham, salami), processed fruit (jam, marmalade, fruit sauce), seasoning Ingredients (soy sauce, miso, dressing, mayonnaise, ponzu, mentsuyu, etc.), noodles (udon, soba), luxury items (pickles, tsukudani), and meat,
Examples include fish meat, fruit bottles, and canned goods.
【００１１】ＡＩＴのシクロデキストリン包接物を含有
する食品は、ＡＩＴのシクロデキストリン包接物を含有
させるために特別な工程は必要とせず、上記食品の製造
工程において、原料とともに配合し、実質的には通常と
同じ工程を経て製造され得るものである。The food containing the cyclodextrin clathrate of AIT does not require a special step for containing the cyclodextrin clathrate of AIT, and is substantially blended with the raw materials in the above-mentioned food production process. Can be manufactured through the same steps as usual.
【００１２】ＡＩＴのシクロデキストリン包接物を食品
へ含有せしめるには、その製品が完成するまでの工程
で、例えば混和、混練、溶解、浸漬、散布、塗布、噴霧
等の公知の方法の中から、含有させる食品に応じたもの
を選択し、使用すればよい。In order to include the cyclodextrin clathrate of AIT in a food, the process until the product is completed is performed by a known method such as mixing, kneading, dissolving, dipping, spraying, coating, spraying and the like. What is necessary is just to select and use those according to the food to be contained.
【００１３】なお、本発明のＡＩＴのシクロデキストリ
ン包接物を含有する食品においては、ＡＩＴの食品への
配合量は１〜１００ppm 、好ましくは、１０〜２０ppm
が例示される。In the food containing the cyclodextrin clathrate of AIT of the present invention, the amount of AIT to be mixed with the food is 1 to 100 ppm, preferably 10 to 20 ppm.
Is exemplified.
【００１４】[0014]
【発明の効果】本発明のＡＩＴのシクロデキストリン包
接物を含有する食品は、食品の流通・保存時における食
品の黴・細菌の発生・成育が抑制され、優れた防黴およ
び殺菌性を有するものであり、長期保存が可能である。
また、当該食品は、ＡＩＴをシクロデキストリン包接物
の態様で含有するものであるので、ＡＩＴ蒸気の揮発が
徐放化され、ＡＩＴによる防黴および殺菌効果の持続性
が高く、しかも食品安全性の面でも問題を生じない。The food containing the cyclodextrin clathrate of AIT of the present invention suppresses the occurrence and growth of mold and bacteria in the food during distribution and storage of the food, and has excellent antifungal and bactericidal properties. It can be stored for a long time.
In addition, since the food contains AIT in the form of a cyclodextrin clathrate, the volatilization of AIT vapor is gradually released, and the antifungal and sterilizing effects of AIT are high, and the food safety is high. There is no problem in terms of quality.
【００１５】[0015]
【実施例】本発明をより詳細に説明するために実施例を
挙げるが、本発明はこれらによって何ら限定されるもの
ではない。EXAMPLES The present invention will be described in more detail with reference to Examples, but it should not be construed that the invention is limited thereto.
【００１６】参考例１ ＡＩＴのシクロデキストリン包
接物の調製 液状セルデックスＣＨ−２０（日本食品加工株式会社
製）１００重量部にＡＩＴ２重量部を加えたものを、混
練機に入れ、室温で１時間攪拌し、ＡＩＴのシクロデキ
ストリン包接物を得た。Reference Example 1 Preparation of a cyclodextrin clathrate of AIT 100 parts by weight of liquid Celldex CH-20 (manufactured by Nippon Food Processing Co., Ltd.) and 2 parts by weight of AIT were placed in a kneader, and mixed at room temperature. After stirring for an hour, a cyclodextrin clathrate of AIT was obtained.
【００１７】実施例１ シクロデキストリン包接ＡＩＴ
含有食品の製造 （１）あんこ あずき生あん１００重量部に対し、砂糖４５重量部、参
考例１で得たＡＩＴのシクロデキストリン包接物０．５
重量部を加え、攪拌しつつ加熱し、練り上げて製品を得
た。 （２）ジャム 生いちご（洋梨、リンゴ等適宜）１０００重量部、砂糖
４００重量部、参考例１で得たＡＩＴのシクロデキスト
リン包接物２重量部、ペクチン３重量部、およびクエン
酸０．６重量部を煮詰めて製品を得た。Example 1 Cyclodextrin inclusion AIT
Production of food containing (1) Anko Azuki raw bean paste 100 parts by weight, sugar 45 parts by weight, AIT cyclodextrin clathrate 0.5 obtained in Reference Example 1
A part by weight was added, heated while stirring, and kneaded to obtain a product. (2) Jam Raw strawberry (pear, apple, etc.) 1000 parts by weight, sugar 400 parts by weight, AIT cyclodextrin clathrate 2 parts by weight obtained in Reference Example 1, pectin 3 parts by weight, and citric acid 0.6 The product was obtained by boiling down the parts by weight.
【００１８】試験例１ 実施例１で得られたＡＩＴを含有するあんこを、恒温恒
湿器（２８℃、９０％ＲＨ）に７日間保存し、黴の発生
を肉眼観察した。その結果を表１に示した。比較例とし
て防黴処理を施していないあんこ（対照）についても上
記と同様に黴の発生状況を観察し、表１に併せて示し
た。Test Example 1 The bean paste containing AIT obtained in Example 1 was stored in a thermo-hygrostat (28 ° C., 90% RH) for 7 days, and the occurrence of mold was visually observed. The results are shown in Table 1. As a comparative example, the state of mold generation was also observed for an anko (control) not subjected to the antifungal treatment, and the results are shown in Table 1.
【００１９】[0019]
【表１】 [Table 1]
───────────────────────────────────────────────────── フロントページの続き (72)発明者 水上 勇一 大阪府大阪市城東区中央１丁目１番47号 株式会社ミドリ十字城東分室内 (72)発明者 住吉 秀幸 静岡県富士市今泉2954 日食木ノ宮寮 (72)発明者 中村 信之 静岡県三島市東大場１−25−６ (72)発明者 滝 昭夫 静岡県三島市大場1087−226 (56)参考文献 特開 平３−224437（ＪＰ，Ａ) 特開 平３−262439（ＪＰ，Ａ) 特開 昭57−99182（ＪＰ，Ａ) 実開 平３−129083（ＪＰ，Ｕ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 3/3526 ＪＩＣＳＴファイル（ＪＯＩＳ) ＪＡＦＩＣファイル（ＪＯＩＳ)──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yuichi Mizukami 1-1-47, Chuo-ku, Joto-ku, Osaka-shi, Osaka Midori-Cross-Castle East Branch Office (72) Inventor Hideyuki Sumiyoshi 2954 Imaizumi, Fuji-shi, Shizuoka Nomiya dormitory (72) Inventor Nobuyuki Nakamura 1-2-5-6 Higashi-Oba, Mishima-shi, Shizuoka (72) Inventor Akio Taki 1087-226, Oba, Mishima-shi, Shizuoka (56) References JP-A-3-224437 (JP, A JP-A-3-262439 (JP, A) JP-A-57-99182 (JP, A) JP-A-3-129083 (JP, U) (58) Fields investigated (Int. Cl. 7 , DB name) A23L 3/3526 JICST file (JOIS) JAFIC file (JOIS)
Claims (1)
ストリン包接物を、イソチオシアン酸アリルとして、１
〜１００ｐｐｍ含有させてなる食品。1. The method of claim 1, wherein the cyclodextrin clathrate of allyl isothiocyanate is allyl isothiocyanate.
Foods containing up to 100 ppm .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03358832A JP3140824B2 (en) | 1991-12-26 | 1991-12-26 | Cyclodextrin inclusion food containing allyl isothiocyanate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03358832A JP3140824B2 (en) | 1991-12-26 | 1991-12-26 | Cyclodextrin inclusion food containing allyl isothiocyanate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05176733A JPH05176733A (en) | 1993-07-20 |
| JP3140824B2 true JP3140824B2 (en) | 2001-03-05 |
Family
ID=18461341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP03358832A Expired - Fee Related JP3140824B2 (en) | 1991-12-26 | 1991-12-26 | Cyclodextrin inclusion food containing allyl isothiocyanate |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3140824B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2776666B1 (en) * | 1998-03-31 | 2002-09-06 | Commissariat Energie Atomique | COMPLEXES OF INCLUSION IN CYCLODEXTRINS OF ORGANIC ISOTHIOCYANATES, IN PARTICULAR BACTERIOSTATICS, BACTERICIDES AND / OR FUNGICIDES OR THEIR NATURAL PRECURSORS, AND THEIR PREPARATION |
| CN115769885B (en) * | 2022-11-22 | 2023-07-18 | 珠海天禾食品有限公司 | Mustard sauce with high allyl isothiocyanate content and preparation method thereof |
-
1991
- 1991-12-26 JP JP03358832A patent/JP3140824B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05176733A (en) | 1993-07-20 |
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