JPH0528589B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a food preservation method using volatile plant extract components for the purpose of mold-proofing and bacteriostatic of fresh foods and processed foods during distribution and storage. (Problems to be solved by conventional technology and inventions) Both fresh foods and processed foods take a lot of time from the production site to the consumer, and due to changes in the ingredients of the food, quality deterioration, spoilage, mold, etc. occur. has become a problem. Particularly in environments with high temperatures and high humidity, the production of mold can significantly reduce the commercial value of food even if it does not lead to spoilage, and the current situation is that it is difficult to find a way to prevent food from becoming moldy during distribution and storage. . BACKGROUND ART Conventionally, as methods for preserving foods by preventing mold, methods using ethyl alcohol dispersing agents, methods using oxygen scavengers, and methods using bacteriostatic minerals impregnated with metal ions to zeolite have been studied and implemented. However, although the method using an ethyl alcohol emitting agent is suitable for processed foods, there is a problem in that the alcohol gas adversely affects the metabolism of fresh foods. The method of using an oxygen absorber is not convenient because the food must be packaged in a completely sealed state when using the oxygen absorber, and it also has the problem of inducing abnormal metabolism of fresh foods such as fruits and vegetables in an extremely low oxygen atmosphere. There is. In addition, methods using bacteriostatic minerals are effective only at the contact surface with bacteriostatic minerals, which severely limits the use of bacteriostatic minerals, and is not a sufficient method for food preservation. Furthermore, Tokukai Akira
No. 52-1023 proposes a bactericidal and antifungal material in which silica gel is impregnated with isothiocyanate having an aromatic ring, but the antibacterial effect cannot be maintained for a long period of time, and the antibacterial effect is lost when formed into a sheet etc. Is Umono. In view of the current situation, the present invention provides a volatile plant extract that does not necessarily require food to be stored in an airtight state, does not necessarily require contact with food, does not have any adverse effects on food in general, and has excellent food safety. The present invention provides a method of preserving foods for the purpose of preventing mold and bacteria over a long period of time by using a preservative consisting of these ingredients. (Means for Solving the Problems) The present invention has discovered that extracts from natural plants, particularly isothiocyanate compounds, terpene compounds, and a combination of both are effective in preventing mold and bacteria in foods. Moreover, these extracts were made with the focus on food safety because they are derived from natural plants. That is, the food preservation method using volatile plant extract components of the present invention involves packaging isothiocyanate compounds, terpene compounds, or combinations thereof in cyclodextrin and volatilizing them during food preservation, thereby preventing mold generated in foods. , which inhibits the growth of bacteria. First, we conducted the following experiment to find out which extracts from natural plants have the effect of inhibiting fungal growth (antibacterial). Experiment 1 As an experimental method, various molds (A. niger,
Fsarium, Geotrichum candidum, Alternaria)
An agar medium (PDA medium) inoculated with the following test plots was sealed in a sealed glass container (4000c.c.) with plant extract essential oil and cultured at 28℃ for 4 days. The results are shown in Table 1. Indicated. Test group 1: 0.02g of wasabi extract oil was used. Test group 2: Used 0.04g of garlic extract oil. Test group 3: 0.04g of onion extract oil was used. Control group: one that does not use vegetable extracted oil.

[Table] From the results, it was confirmed that the wasabi extract oil in test group 1 had a remarkable antibacterial effect. The active ingredients of wasabi extract oil are isothiocyanate compounds, and terpene compounds, which are the active ingredients of coniferous trees, also have antibacterial effects. It is used as a preservative. Examples of isothiocyanate compounds include allyl isothiocyanate, isoamyl isothiocyanate, isobutyl isothiocyanate, isopropyl isothiocyanate, ethyl isothiocyanate, nitrophenyl isothiocyanate, phenyl isothiocyanate, butyl isothiocyanate, propyl isothiocyanate, benzyl isothiocyanate, and methyl isothiocyanate. etc. are preferably used, and allyl isothiocyanate is particularly preferred since it exhibits clear effects. Further, as the terpene compound, hydrocarbons such as a-pinene, l-limonene, d-limonene, monoterpene, and sesquiterpene, terpene alcohol, and terpene aldehyde are preferably used. However, isothiocyanate compounds and terpene compounds are unstable as they are, and are gradually decomposed by light, heat, air, water, etc., and their antibacterial effects are lost. Therefore, in order to preserve the above-mentioned isothiocyanate compound, terpene compound, or a mixture thereof from a natural plant extract for a long period of time, it is included in cyclodextrin and used as a cyclodextrin clathrate compound. For convenient use, the clathrate compound is usually formed into granules or pellets. In terms of usage, this clathrate compound can be packaged in powder or granule form and incorporated into a transportation container, or it can be mixed or applied to food packaging materials and the extract can be placed in the high humidity atmosphere inside the package. All you have to do is let it evaporate gradually. As food packaging materials, synthetic resin films, trays, cases, sheets, tapes, decorative materials, etc. may be used. (Example) Hereinafter, the effects of the present invention will be shown by Examples. Example 1 As shown in Figure 1, a potato dextrose agar medium 2 was poured into a shear dish 1 and allowed to solidify, and a bacterial solution 3 of Fusarium, a type of mold, prepared at 1 x 10 ⁶ cells was smeared on the surface of the agar medium 2. , Shearer 1 lid 4
After that, the cells were inverted and cultured in an atmosphere at a temperature of 25°C and a humidity of 75%. At this time, volatile plant extract component 5 was present as shown in test plots 1 to 14 below, and the antifungal effect was observed after 7 days, 14 days, and 21 days.
Shown in the table. Test group 1... 0.04 cc of a stock solution containing allyl isothiocyanate as the main component was dropped on the inner surface of the lid 4. Test group 2... 0.2 g of the same stock solution of cyclodextrin inclusion compound as in test group 1 was left on the inner surface of the lid 4. Test group 3... 0.4 g of a polyethylene pellet molded product of the same cyclodextrin inclusion compound as in Test Group 2 was left on the inner surface of the lid 4 Test Group 4... A film made from the same polyethylene pellet molded product as in Test Group 3 (isothiocyanic acid Allyl content 0.5%) was used in place of the lid 4 (Fig. 2) Test Group 5: 0.04 cc of a stock solution containing isobutyl isothiocyanate as the main component was dropped onto the inner surface of the lid 4 Test Group 6: The main component was ethyl isothiocyanate Dropped 0.04 cc of the stock solution on the inner surface of the lid 4.Test group 7: Dropped 0.04 cc of the stock solution containing benzyl isothiocyanate as the main component onto the inner surface of the lid 4.Test group 8: Dropped 0.04 cc of the stock solution containing propyl isothiocyanate as the main component. Dropped on the inner surface of the lid 4 Test group 9...0.04 cc of a stock solution containing α-pinene as the main component as a terpene hydrocarbon was dropped on the inner surface of the lid 4 Test group 10...0.04 stock solution containing l-limonene as the main component as a terpene hydrocarbon cc was dropped on the inner surface of the lid 4.Test group 11...0.04 cc of a stock solution containing d-limonene as the main component as a terpene hydrocarbon was dropped on the inner surface of the lid 4.Test group 12...0.04 cc of a stock solution containing citronellol as the main component as a terpene alcohol the lid 4
Dropped onto the inner surface of lid 4.Test group 13...0.04cc of a stock solution containing citral as the main component as terpene aldehyde was dropped onto the inner surface of the lid 4.Test group 14...0.04cc of a stock solution containing benzyl isothiocyanate as the main component and α-pinene as the main component. 0.04 cc of the stock solution was dropped onto the inner surface of the lid 4. A control group in which no treatment was performed inside the lid 4 was also shown in Table 2.

[Table] ○...Slight mold generation ×...Mold generation Example 2 As shown in Figure 1, desoxycholate agar medium 2' and bacterial solution 3' containing coliform bacteria were poured into shear dish 1 and solidified, and the lid 4 of shear dish 1 was closed. Afterwards, the cells were subjected to pour culture at a temperature of 35°C. At this time, volatile plant extract components 5' were present as shown in test plots 1 to 10 below, and after 7 days,
The antibacterial effect was observed after 14 and 21 days, and the results are shown in Table 3. Test group 1... 0.04 cc of a stock solution containing allyl isothiocyanate as the main component was dropped on the inner surface of the lid 4. Test group 2... 0.2 g of the same stock solution of cyclodextrin inclusion compound as in test group 1 was left on the inner surface of the lid 4. Test group 3... 0.4 g of a polyethylene pellet molded product of the same cyclodextrin inclusion compound as in Test Group 2 was left on the inner surface of the lid 4 Test Group 4... A film made from the same polyethylene pellet molded product as in Test Group 3 (isothiocyanic acid Allyl content 0.5%) was used in place of the lid 4 (Fig. 2) Test Group 5: 0.04 cc of a stock solution containing isobutyl isothiocyanate as the main component was dropped onto the inner surface of the lid 4 Test Group 6: The main component was ethyl isothiocyanate Dropped 0.04 cc of the stock solution on the inner surface of the lid 4.Test section 7...Dropped 0.04 cc of the stock solution containing α-pinene as the terpene hydrocarbon onto the inner surface of the lid 4.Test section 8...L-limonene as the terpene hydrocarbon. Dropped 0.04 cc of a stock solution containing d-limonene as a terpene hydrocarbon onto the inner surface of the lid 4 Test group 9 Dropped 0.04 cc of a stock solution containing d-limonene as a terpene hydrocarbon onto the inner surface of the lid 4 Test group 10... Main component was benzyl isothiocyanate 0.04 cc of a stock solution containing α-pinene as a main component and 0.04 cc of a stock solution containing α-pinene as a main component were dropped onto the inner surface of the lid 4. A control group in which no treatment was performed inside the lid 4 was also shown in Table 3.

[Table] ○... Slight formation of settlements ×... Formation of settlements From the results of Examples 1 and 2, cyclodextrin clathrate compound of allyl isothiocyanate, polyethylene pellet molded product of the clathrate compound, and polyethylene pellet molded product It can be seen that all of the produced films have the same effect on Fusarium and Escherichia coli, which are a type of mold, as when using isothiocyanate compounds or terpene compounds themselves. Furthermore, in order to investigate the properties of the cyclodextrin inclusion compound of allyl isothiocyanate, the following experiment was conducted. Experiment 2 Cyclodextrin containing a saturated amount of allyl isothiocyanate was placed in a sealed glass container (4000
cc), and the concentration of allyl isothiocyanate gas in the container was measured after 24 hours at 30°C in a dry state (60% humidity) and a high humidity state (95% humidity). For comparison, a similar experiment was conducted using inorganic diatomaceous earth, which is commonly used as a carrier, to support a saturated amount of allyl isothiocyanate, and the results are shown in FIG. The results shown in Figure 3 show that allyl isothiocyanate clathrated in cyclodextrin hardly evaporates under normal humidity conditions, but evaporates effectively under high humidity conditions, and is storage stable in dry conditions. It has excellent antibacterial properties and evaporates effectively at times of high humidity, which is necessary for bacterial growth, and exhibits antibacterial effects. However, when it is supported on diatomaceous earth, it volatilizes regardless of temperature, indicating that it has poor long-term storage stability. Similarly, cyclodextrin containing a saturated amount of l-limonene as a terpene compound was sealed in a sealed glass container (4000 c.c.), and the mixture was stored in a dry state (humidity 60%) and in a high humidity state (humidity 95%). 30
℃, and the l-limonene gas concentration in the container was measured after 24 hours. For comparison, diatomaceous earth was loaded with a saturated amount of l-limonene, and the experimental results are shown in FIG. From the results shown in Figure 4, l-limonene clathrated in cyclodextrin hardly evaporates under normal temperature conditions, but it evaporates effectively under high humidity and is stable in dry conditions. It exhibits an effective antibacterial effect in the high humidity conditions required for bacterial growth. When supported on diatomaceous earth, the storage stability is also poor regardless of humidity. Experiment 3 In order to investigate the thermal stability of cyclodextrin containing saturated amounts of allyl isothiocyanate and l-limonene, it was incubated at a temperature of 150°C to 190°C for 10
After heating for 30 minutes to 30 minutes, check the retention rate of the initial value of volatile amount.
The results are shown in FIG. 5 and FIG. 6, respectively.
The results obtained when allyl isothiocyanate was supported on diatomaceous earth in a saturated amount and heated at 150° C. for 5 minutes are also shown in FIGS. 5 and 6. These results show that even allyl isothiocyanate and l-limonene, which have poor heat resistance, retain heat resistance as high as 80% even when heated at 190°C for 30 minutes when included in cyclodextrin. I know what you're doing. This means that it imparts processability such as kneading into synthetic resins, printing onto films, etc., and heating and drying after coating. Note that the isothiocyanate compounds and terpene compounds are not limited to plant extract components, and if safety is recognized, these compounds can be used in the same manner. (Effects of the Invention) As detailed above, the method for preserving food using the volatile plant extract of the present invention involves the inclusion of isothiocyanate compounds, terpene compounds, or combinations thereof in cyclodextrin during food preservation. Because it is used for food preservation, under normal dry conditions, isothiocyanate compounds and terpene compounds are fixed in cyclodextrin and do not volatilize, making it extremely stable as an antibacterial agent and preventing the growth of mold, bacteria, etc. Due to the hydrophobic nature of cyclodextrin, isothiocyanate compounds and terpene compounds volatilize under high humidity conditions suitable for use in cyclodextrin, effectively exerting their antibacterial effects under high humidity conditions where mold and bacteria proliferate. This suppresses the growth of mold and bacteria in foods during distribution and storage, allowing them to be provided to consumers without reducing the commercial value of the foods. In addition, when extracts from natural plants are used, they are food safe, and the extracts can be used in various ways as required. Furthermore, since the present invention includes isothiocyanate compounds, terpene compounds, or mixtures thereof in cyclodextrin, heat resistance is imparted to the cyclodextrin. It is suitable for applications such as printing on food containers and heating and drying after coating.

[Brief explanation of the drawing]

Figures 1 and 2 are explanatory diagrams of examples of the present invention, Figure 3 is a graph showing the influence of dry and wet conditions on the cyclodextrin clathrate of allyl isothiocyanate, and Figure 4 is a graph showing the influence of the dry and wet conditions on the cyclodextrin clathrate of allyl isothiocyanate. Figures 5 and 6 are graphs showing the influence of dry and wet conditions on cyclodextrin clathrates, respectively. Figures 5 and 6 are graphs showing the thermal effects of cyclodextrin clathrates of allyl isothiocyanate and l-limonene, respectively. 1... Sheare, 2,2'... Agar medium, 3,3'...
Bacterial liquid, 4... Lid, 5, 5'... Volatile plant extract components.

Claims (1)

[Claims] 1. Volatile plant extract ingredients that suppress the growth of mold and bacteria that occur in foods by including isothiocyanate compounds, terpene compounds, or their combinations in cyclodextrin and volatilizing them under high humidity during food storage. How to preserve the food used.