JPH05168401A - Surface-treating agent - Google Patents

Abstract

PURPOSE:To provide a surface-treating agent containing ethanol, a coating agent, an antibacterial agent and water, highly effective for preventing the deterioration of quality, having excellent preservability, palatability and bacteriostatic property and suitable for the treatment of foods such as fruits, vegetables, etc. CONSTITUTION:The objective surface-treating agent contains (A) 10-70wt.% of ethanol, (B) 0.5-20wt.% (preferably 1-5wt.%) of a coating agent such as chitosan, (C) 0.05-5wt.% of an antibacterial substance such as vanillin and polylysine and (D) a proper amount of water.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a surface treatment agent for foods such as fruits and vegetables.

[0002]

2. Description of the Related Art The quality of fruits such as strawberries varies greatly depending on the storage environment after harvesting, resulting in deterioration of the glossy color tone, infiltration of tissue deterioration inside, and darkening of mold. The product value will decrease due to the occurrence of dryness and drying.

As a method for preventing this, CA storage, frozen storage, etc. have been studied, but there are problems in terms of cost, physical properties and texture deterioration after thawing, etc., and refrigeration storage is predominant at present. It is tight.

However, it is not easy to secure a large-scale refrigerator in refrigerated storage, and there is no guarantee on the preservation of fruits and the like unless a refrigerated truck or the like can be used in the transportation and distribution processes.

[0005] Recently, a method has been developed in which naturally-derived gelatin or the like is dissolved in alcohol or water, and strawberry is dipped in the solution to form a film on the surface of the strawberry to enhance the shelf life of the strawberry. This method has achieved some results as an alternative to refrigerated storage for storability of strawberries.

However, the preference and bacteriostatic properties of the strawberries obtained by the above method are not always satisfactory.

[0007]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a surface treatment agent for foods which does not rely on refrigeration storage and is superior in palatability and bacteriostaticity to conventional surface treatment agents. It is in.

[0008]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies in order to achieve the above object, and as a result, 10 to 70% by weight.
By dipping fruits in a surface treatment agent containing ethanol, 0.5-20% by weight of coating agent, 0.05-5% by weight of antibacterial substance, and an appropriate amount of water, it is more preferable than conventional surface treatment agents. It was found that a food excellent in bacteriostatic property and the like can be obtained, and finally the present invention was completed.

The present invention will be described in detail below. The role of ethanol in the surface treatment agent according to the present invention (hereinafter referred to as "treatment agent of the present invention") is mainly to promote sterilization and drying of the food surface. There is basically no limitation on the content of ethanol as long as it fulfills this role, but 10 to 70% by weight is preferable. Particularly preferably, it is 35 to 45% by weight. If it is less than 30% by weight, sterilization of the food surface becomes insufficient, and if it is more than 50% by weight, the solubility of the coating agent and the like gradually decreases, it is not preferable in terms of the influence on food such as alcohol infiltration and the cost.

As the film forming agent which can be used in the treating agent of the present invention, gelatin, agar, chitosan, alginic acid, locust bean gum, gum arabic, tragacanth gum, natural polysaccharides such as pectin, pullulan and dextran, carboxymethyl cellulose and methyl cellulose, etc. Examples thereof include synthetic or semi-synthetic polysaccharides, and reducing sugars such as maltitol, and saccharides such as sorbitol, glucose, and maltose. That is, in general, anything having a film-forming ability that can be used in food can be used.

Of these, gelatin is preferred. In particular, gelatin is preferably hydrolyzed to reduce its molecular weight to lower the jelly strength. Here, the jelly strength represents the strength (hardness) of the gelatin gel, and is represented by, for example, the weight of the shot required to push in the plunger of the Bloom type jelly strength meter. The jelly strength of gelatin is generally 30.
0 to 50 blooms. In the case of the present invention, those having a jelly strength of about 70 to 130 bloom are preferable. This is because such gelatin can suppress the viscosity of the surface treatment agent and thus can enhance the wetting of the surface of the food, and can further enhance the bactericidal effect and can form a uniform film.

Although saccharides can be used as long as they have a film-forming ability, sugar alcohols obtained by reducing sugars such as maltitol are particularly preferable. This is because sugar alcohol does not serve as a nutrient source for bacteria and can prevent the growth of bacteria and the development of mold.

The above coating agents may be used in combination of two or more kinds. The content of the coating agent in the treatment agent of the present invention varies depending on the type and condition of food, the type of coating agent, the type of antibacterial substance, etc., but it is sufficient within the range of 0.5 to 20% by weight. It is preferably 1 to 5% by weight. The amount may be less than 0.5% by weight or more than 20% by weight.
It is difficult to supply a sufficient amount of the film forming agent necessary for forming a film on the food surface if the content is less than 20% by weight, and if the amount is more than 20% by weight, the film thickness becomes too large and the appearance and gloss are hindered. Absent.

As the antibacterial substance which can be used in the treatment agent of the present invention, fragrances such as vanillin and cinnamic acid, synthetic antibacterial agents such as glycerin (mono, di, tri) fatty acid esters, sorbic acid and benzoic acid, polylysine, Examples include natural preservatives such as shirako protein and the like, but generally any antibacterial substance that can be used in food can be used.

Examples of the glycerin fatty acid ester include glycerin esters such as caprylic acid (having 8 carbon atoms), capric acid (having 10 carbon atoms) and lauric acid (having 12 carbon atoms). The above antibacterial substances may be used in combination of two or more kinds. These antibacterial substances also have a function of promoting the bactericidal action of alcohol.

Chitosan which can be used as a coating agent can also be applied as an antibacterial substance. Antibacterial substances, especially polylysine and shirako protein, which are polymers, also have an effect as an adjunct to the film.

The content of the antibacterial substance in the treatment agent of the present invention varies depending on the type and state of food, the type of antibacterial substance, the type of coating agent, etc., but 0.05 to 5% by weight is sufficient. It is preferably 0.1 to 0.5% by weight. The amount may be less than 0.05% by weight or more than 5% by weight, but if it is less than 0.05% by weight, the antibacterial activity is not sufficiently exerted, and if it is more than 5% by weight, the cost and flavor are not affected. It is not preferable because of concern.

By applying the treating agent of the present invention to food, a film is formed on the surface of the food, and the antibacterial substance can be stopped on the surface or inside of the food by the film and can fully exhibit the antibacterial action. This can reduce the amount of antibacterial substance used. The water used in the present invention is preferably purified water, but generally any water that can be used for food may be used, such as tap water or ground water.

Examples of foods that can be applied to the treatment agent of the present invention include fruits such as strawberries, cherry tomatoes, cherries, grapes, Sudachi and Kapos, and vegetables such as Japanese pepper, perilla and cucumber. Particularly preferred is whole grain fruit. The application of the treatment agent of the present invention to other foods such as Wiener sausage is not limited.

The treatment agent of the present invention can be produced, for example, by dissolving the coating agent in purified water heated to an appropriate temperature, and after cooling, appropriately adding an antibacterial substance and ethanol. The treating agent of the present invention is generally used by immersing the food to be applied at room temperature for several minutes (1 to 10 minutes).

[0021]

EXAMPLES The present invention will be described in more detail below with reference to examples and test examples. Example 1 Hydrolyzed gelatin (manufactured by Miyagi Chemical Industry Co., Ltd.) (jelly strength, 95 bloom) was added to purified water heated to about 50 to 60 ° C.
9.2 g was added and mixed and dissolved, and then 0.48 g of capric acid monoglyceride (manufactured by Taiyo Kagaku Co., Ltd.) was added, and 14.4 g of maltitol (manufactured by Towa Kasei Co., Ltd.) was further added and mixed, and then 180 g of ethanol and 0.4 of vanilla extract were added. g, and purified water was added thereto to bring the total amount to 500 g, and then mixed.

Test Example 1-1 Strawberry tasting sensory test
(1) Put 30 American imported strawberries (about 350 g) into each 1 liter (about 20 ° C.) of the treatment agent of the present invention of Example 1, the agent A of another company or the agent B of another company, and soak for 5 minutes Each treatment was performed.
Then, by using the 4-point ranking method for those left for 1 day,
A sensory test was conducted on their palatability.

The other company's product A used for comparison here is
It is "Berick 2" manufactured by Yokohama Yushi Kogyo Co., Ltd., and the B agent of another company's product is "Berick 1" manufactured by the same company. The results of this test are shown in Table 1.

[0024]

[Table 1] The strawberries surface-treated with the treatment agent of the present invention were significantly better than the others.

Test Example 1-2 Strawberry tasting sensory test
(2) 30 tablets (about 500 g) of Nara prefecture strawberries were added to each 1 liter of the treatment agent of the present invention of Example 1, agent A of another company or agent B of another company, and each of them was subjected to a dipping treatment for 2 minutes. .. Then, the ones left for one day were subjected to a sensory test of their palatability by the 4-point ranking method.

The results of this test are shown in Table 2.

[0027]

[Table 2] The strawberries surface-treated with the treatment agent of the present invention were significantly better than the others.

Test Example 2 Mold Development The strawberry treated in the same manner as in Test Example 1-1 and Test Example 1-2 was placed in a sterile petri dish and left at 5 ° C for several days to observe the mold formation. The results of this test are shown in Table 3.

[0029]

[Table 3] The strawberry surface-treated with the treatment agent of the present invention was delayed in mold development by 1 to 3 days as compared with the others.

Test Example 3 Loss of Gloss Strawberries treated in the same manner as in Test Example 1-1 and Test Example 1-2 were placed in a sterile petri dish and left at 5 ° C for several days to observe the loss of gloss. The results of this test are shown in Table 4.

[0031]

[Table 4] The strawberry surface-treated with the treatment agent of the present invention took longer to lose its luster than other strawberries.

Test Example 4 Change in viable cell count during storage Strawberries treated in the same manner as in Test Example 1-1 and Test Example 1-2 were placed in a sterile petri dish and placed at 5 ° C. (treated in Test Example 1-1) or The cells were kept at 10 ° C. (treated in Test Example 1-2) for several days, and changes in the viable cell count were observed. The results of this test are shown in Table 5. In addition,
Test Example 1-1 Bacillus cereus and Bacillus when treated
A small amount of yeast was found mainly in us sp., and Flavobacterium sp., Vibrio sp., Enteroba when treated in Test Example 1-2.
Cteriaceae and Bacillus sp. were found.

[0033]

[Table 5] Comparing the results on the 6th day, the strawberry surface-treated with the treatment agent of the present invention was 1/100 to 1/1000 as compared with the untreated one, and 1/2 to 1/100 as compared with the products of other companies. ..

Test Example 5 Killing of strawberry-adhering bacteria at different immersion times
Bacterial effect To 1 liter of the treatment agent of the present invention of Example 1, strawberries from Nara prefecture are added.
Thirty grains (about 500 g) were added, and immersion treatment was performed for 30 seconds, 1 minute, 2 minutes, or 5 minutes to examine the bactericidal effect of strawberry-adhering bacteria. The results of this test are shown in Table 6.

[0035]

[Table 6] The longer the soaking time, the smaller the number of residual bacteria.

Test Example 6 Loss on drying during refrigerated storage The treatment agent of the present invention of Example 1 and the strawberry surface-treated with another company's product B were stored in a refrigerator at 10 ° C and weighed daily to calculate the loss on drying according to the following formula. .. The results of this test are shown in FIG.

[0037]

[Equation 1]

FIG. 1 Strawberries surface-treated with the treatment agent of the present invention had a high coating effect, and the loss on drying was prevented more than the other ones.

Test Example 7 Sterilization Test Against Standard Bacteria The test strains that had been pre-cultured were brought into contact with each surface treatment agent diluted solution kept at 20 ° C. for 5 minutes, and then inoculated into a meat extract medium at 30 ° C.
The presence or absence of bacterial growth when cultured for 48 hours was examined. The results of this test are shown in Table 7.

[0039]

[Table 7] In any of the bacteria, the treatment agent of the present invention had a stronger antibacterial activity than other surface treatment agents by about 10 to 20%.

[Brief description of drawings]

FIG. 1 shows the changes in the weight loss on drying of strawberries that were untreated or surface-treated with another company's product B and strawberries that were surface-treated with the treatment agent of the present invention. The horizontal axis is the number of days to store (days), and the vertical axis is the loss on drying (%).
Are respectively represented. The black circles represent the strawberry surface-treated with the treatment agent of the present invention, the white circles represent the untreated strawberries, and the white triangles represent the changes in drying loss of the strawberries surface-treated with the other company's product B.

Claims (1)

[Claims] 1. A surface treatment agent for foods, which comprises 10 to 70% by weight of ethanol, 0.5 to 20% by weight of a film-forming agent, 0.05 to 5% by weight of an antibacterial substance, and an appropriate amount of water.