JPH0315370A - Antimold agent for food - Google Patents

Abstract

PURPOSE:To obtain an antimold agent effective in preventing and suppressing the generation and growth of mold over a long period without lowering the safety of a food by packaging Japanese horseradish or mustard with a gas- permeable sheet. CONSTITUTION:Japanese horseradish or mustard (preferably paste of Japanese horseradish or mustard produced by thoroughly kneading powdery Japanese horseradish or mustard with water at a ratio of 1:1) is packaged with a sheet material made of a paper having gaspermeability and preferably impermeable to water and oil.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is a food product for preventing the growth of mold and enabling long-term storage of foods such as buns, rice cakes, gravy, cakes, and sweets. This invention relates to a mold growth inhibitor.

[Prior Art] Conventionally, food additives such as hydrogen peroxide or formaldebide have been added to foods as preservatives for the purpose of preventing mold from forming on foods such as bread and rice cakes.

[Problems to be Solved by the Invention] However, it is not at all preferable to consume food to which the above-mentioned preservatives have been added, as there is concern that it may have an adverse effect on the human body. Additive-free foods are now being reconsidered from this perspective.

An object of the present invention is to prevent the growth of mold and enable long-lasting preservation without applying preservatives or the like to foods to be stored, and to provide an agent for preventing mold growth of foods that can be easily used. .

[Means for solving the problem] In order to achieve the above object, in the first invention of the present application,
The gist is to package wasabi or mustard with breathable sheet material.

The gist of the second invention is to use paper that does not allow moisture and oil to pass through as the sheet material.

[Operation] If the mold growth inhibitor of the first invention of the present application is stored with food, the active ingredients in wasabi or mustard will volatilize through the sheet material into the space where the food is stored and inhibit the growth of mold. suppress.

In the mold growth prevention agent of the second invention, the moisture contained in wasabi or mustard does not seep out from the paper, and the moisture and oil in the food do not mix with wasabi or mustard and damage the wasabi or mustard. There is no.

[Example] Hereinafter, an agent for preventing mold growth of foods using wasabi and an agent for preventing mold growth of foods using mustard, which are examples embodying the present invention, will be described.

The mold growth prevention agent using wasabi of this example is 1.2.
As shown in the figure, wasabi paste 1 prepared by thoroughly kneading powdered synthetic wasabi and water at a ratio of 1:1 is packaged in a breathable paper bag 2. This paper is made by mixing the materials of Western paper and Japanese paper.
After OP processing (processing to prevent moisture and oil from passing through), PE lamination processing (processing to laminate polyethylene with minute holes formed (Annapoli processing)) was performed.

On the other hand, the mold growth prevention material using mustard of this example is made by mixing powdered mustard with water at a ratio of 1:1 and wrapping it in the same paper as when using wasabi. has been done.

If such a mold growth inhibitor using wasabi or mustard is used, the effect of preventing mold growth and suppressing the growth of mold will be exhibited, making it possible to preserve foods for a long period of time.

The reason for the above-mentioned effect is that myrosinase, which is also contained in wasabi or mustard, acts on the glycoside (sinigrin) as a precursor contained in wasabi or mustard, and converts it into allyl isothiocyanate. This is because this allyl isothiocyanate acts as a volatile antibacterial substance.
It is an enzyme whose activity increases at ℃.

Since the mold growth prevention agent of this example is packaged in paper, even if it is placed directly into a bread case or the like and used alongside food, the inside of the bread or the bread case will not come into direct contact with the wasabi or mustard. It is clean, easy to use, and convenient.

In addition, since paper is impermeable to water and oil, the water contained in wasabi or karan will not seep through the paper, and the water and oil from the food will mix with wasabi or mustard, resulting in wasabi or mustard. It won't cause any damage to Rashi. On the other hand, since paper has breathability, allyl isothiocyanate, which is an antibacterial substance, passes through the paper and evaporates toward the food side.

The test results described in the test report attached to this application document support the effects of this example.

The Hivic A wasabi used in the test described in this test report was the wasabi paste 1 of the above-mentioned Example packaged in a paper bag 2. Similarly, Hivic B mustard is prepared by packaging the mustard paste of the above example in a paper bag.

The content of the test will be explained in detail below.

In the test plots listed in Table 1, the Hibitzku A wasabi or Hibitzku B mustard and one slice of bread were placed in a bag and sealed.
It was stored at room temperature (approximately 20°C) and observed over time.

In the control group shown in Table 1, only one piece of bread was used in the same manner as in the test group, and the growth of mold was observed.

As can be seen from Table 1, no mold growth was observed in the test plots using Hibitsuku A wasabi even after being left for 12 days. In addition, no mold growth was observed in the test plot using Hibitsu B mustard after being left for 12 days.

In contrast to these test plots, there were 12 control plots in which only vans were placed.
On the second day, mold growth was observed.

Next, a test example using a plate culture medium using Hibitzku A wasabi and Hibitzku B mustard will be described.

In the test plots listed in Table 2, the Hibitsuku A wasabi or Hibitsuku B mustard and one plate medium inoculated with bread isolate mold were placed in a bag, sealed, and stored at room temperature (approximately 20 degrees Celsius). , It's Tachino.

In the control plot shown in Table 2, only one plate culture medium inoculated with isolated bread mold was used in the same manner as in the test plot, and the growth status of the mold was observed.

As can be seen from Table 2, in the test plots using Hibitsuku A wasabi, only a slight amount of mold growth was observed even after being left for 6 days. In addition, in the test plot using Hivic B mustard, only a slight amount of mold growth was observed after 6 days of exposure.

In contrast to these test plots, mold growth was observed on the third day in the control plot where only the plate culture medium was left.

The mold growth inhibitor using wasabi or mustard of the present invention is
It is effective not only for buns but also for foods such as mochi, arare, cakes, and sweets.

Furthermore, wasabi and mustard are themselves edible foods, and even if the ingredients in wasabi or mustard were to adhere to the surface of bread or other food and be ingested by the human body, they would not be considered food additives. The present invention can be said to be an extremely excellent anti-mold agent in terms of safety, as it is unlikely to have any adverse effects on the human body.

A flavoring agent such as vanilla essence or lemon essence may be added to the mixture of wasabi or mustard as the mold growth inhibitor and water. In this case, it has the effect of alleviating the odor of wasabi and mustard.

In addition to the above-mentioned paper that has been subjected to WOP processing and then PE lamination processing, the following paper may also be used as the paper used in the present invention.

(a) Those subjected to only WOP processing.

(b) Those subjected to normal 1-takumi processing.

(C) Wet strength processing (wet strength processing) The one that has been given.

Further, in the present invention, the sheet material for packaging wasabi or mustard may be not only paper but also breathable polyethylene or the like.

Furthermore, the mold growth preventive agent of the present invention is not limited to the above-mentioned wasabi paste 1 and mustard mustard, but the following may also be used: (a) Wasabi paste 1 or mustard mustard of the above embodiments The ratio of powdered wasabi or powdered mustard and water in the mixture should be 2:1 to 1:2.

(Mouth) Use freshly grated wasabi.When grated, the wasabi cells are destroyed, and myrosinase reacts with the precursors that were present in the cells, producing allyl isothiocyanate, an antibacterial substance. is produced in large quantities.

(C) After freeze-drying wasabi, make it into powder and
Heat at 40°C for minutes. Heating at 40°C increases the activity of myrosinase and promotes the production of allyl isothiocyanate.

(2) Powder mustard and heat it at 40℃ for 20 to 30 minutes.Similar to the above case, heating at 40℃ increases the activity of myrosinase and promotes the release of allyl isothiocyanate. be done.

[Effect of the invention 1 As detailed above, by using the food mold growth inhibitor of the present invention, it is possible to easily prevent and suppress mold growth over a long period of time without impairing food safety. be able to.

[Brief explanation of the drawing]

Figure 1 is an example of this defense.
A plan view of the +JX agent, and FIG. 2 is a sectional view taken along the line A-A in FIG. 1.

Claims (1)

[Scope of Claims] 1. An agent for preventing mold growth in foods, characterized by packaging wasabi or mustard in an air permeable sheet material. 2. The food mold growth prevention agent according to claim 1, characterized in that the sheet material is paper that does not allow moisture and oil to pass through.