JPH06189725A - Preservative for food - Google Patents

Abstract

PURPOSE:To obtain the subject preservative capable of rapidly manifesting bacteriostatic effects due to the gasification of a Japanese horseradish component according to the sealing and packing of the preservative together with a food without mixing thereof in the food by sealing a substance containing a mixture of the Japanese horseradish component with a moisture absorbent together in an air-permeable packaging material and preparing a bag. CONSTITUTION:The objective preservative is obtained by sealing a mixture of a substance containing a Japanese horseradish component (preferably an included or an occluded substance of an isothiocyanate compound in cyclodextrin) with a moisture absorbent (preferably deliquescent salts such as CaCl2.2H2O held in a zeolite carrier) in an air-permeable packaging material and preparing a bag. The mixing ratio of the substance containing the Japanese horseradish component to the moisture absorbent is preferably regulated so as to provide 0.5-20 pts.wt. deliquescent salts based on 1 pt.wt. Japanese horseradish component. Furthermore, the air permeability of the packaging material is preferably 100-3000 sec expressed in terms of the Gurley air permeability. For example, a nonwoven fabric packaging material, etc., laminated to a perforated polyethylene film can be used as the packaging material.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a preservative for food containing water, which can be kept fresh by being packaged together with the food without directly mixing with or coating the food. It relates to a food preservative.

[0002]

2. Description of the Related Art The antibacterial action of wasabi components has long been known, and it has been said that freshness can be extended by simply placing wasabi near foods. As a recent technique, an isothiocyanate compound, which is a component of wasabi, is sealed with a film or Japanese paper having a low gas barrier (permeability), mixed with an emulsifier to form a formulation, or sprayed directly onto a food, such as an antibacterial method ( JP-A-53-136539), or an isothiocyanate compound is mixed with a viscous mineral having a fibrous structure to prevent the active ingredient from being released in a short period of time (JP-A-2-36 113876), and further, a sustained release antibacterial agent (JP-A-4-207179) in which an isothiocyanate compound is mixed with a base material in which glycerin ester of fatty acid and alcohol ester are mixed is proposed.

[0003]

None of the preservatives that have been proposed so far has given immediate consideration to the prevention of the emission of isothiocyanate compounds, or conversely, due to the consideration of the prevention of emission. However, there is still a problem in that When consideration is not given to the emission prevention of isothiocyanate compounds (for example, JP-A-53-1365).
In the case of 39), not only the working environment is deteriorated due to odor, but also the performance is remarkably lowered due to the volatilization loss of the active ingredient. Also, if the immediate effect is reduced due to radiation prevention
(JP-A-2-113876, JP-A-4-207179) has a disadvantage that the storage effect is lowered and the usable fields are limited.

[0004]

[Means for Solving the Problems] The present inventors have improved the above-mentioned problems of the prior art to provide an easy-to-use preservative which is stable in air and exhibits immediate effect when enclosed with food. As a result of intensive studies, the present invention has been achieved. That is, the present invention is a food preservative comprising a bag containing a mixture of a wasabi component-containing material and a hygroscopic agent enclosed in a breathable packaging material.

The wasabi component of the present invention is mainly composed of allyl isothiocyanate, and synthetic or natural ones can be used. In addition to cyclodextrin, the wasabi component can be allowed to remain as a stable sustained-release composition in a dry atmosphere by being included or occluded in a hollow porous material such as carboxymethyl cellulose, sepiolite, and porous silica.

The hygroscopic agent is not particularly limited, but deliquescent salts, particularly CaCl ₂ .2H ₂ O, MgCl ₂ .6H ₂ O and the like, which have strong water absorption and deliquescent properties and are inexpensive, are preferable. The deliquescent salts are preferably mixed with a solid carrier in order to retain the shape even after absorbing water. As the carrier, zeolite, silicon dioxide, γ-alumina, zinc oxide, porous materials having weak adsorptivity such as cellulose are widely used. Available.

[0007] Among the above substances, the wasabi component-containing material is preferably an inclusion or occlusion body of an isothiocyanate compound in cyclodextrin, and the hygroscopic agent is preferably a support body of a deliquescent salt in a zeolite carrier.

The mixing ratio of the hygroscopic agent and the wasabi component-containing material is
It is related to the volatilization rate of the wasabi component and is not particularly specified in the present invention, but for example, to 1 part by weight of cyclodextrin including 5 to 20% of the wasabi component,
Zeolite 0.5 to 2 carrying 5 to 20% of CaCl ₂ .2H ₂ O
Satisfactory performance is obtained with 0 parts by weight, preferably 1-10 parts by weight. That is, deliquescent salts 0.5-2 for 1 part by weight of wasabi component
Satisfied with 0 weight.

A mixed powder of a hygroscopic agent impregnated with a deliquescent salt and dried, and a mixed powder of wasabi component stabilized by inclusion in cyclodextrin etc. has excellent fluidity and can be easily pouched by a powder filling machine. However, the air permeability of the packaging material used here is 30 to 10,000 seconds, preferably 10 in terms of the air permeability of the Gurley.
0 to 3,000 seconds is suitable. The present invention can be easily applied to various foods and foods of various amounts by making sachets having different amounts of wasabi components enclosed as described above.

[0010]

[Function] By pre-sealing this pouched preservative together with food, a bacteriostatic effect can be expected promptly. The deliquescent salt absorbs the water content of the food without directly contacting the food, and the inclusion of the wasabi component is moistened, whereby gasification of the wasabi component is promoted and a bacteriostatic effect is promptly exhibited. It can be applied to a wide range of foods containing water, does not have an adverse effect of odor during work, and can be easily used according to the amount of foods.

[0011]

【Example】

Example 1 FIG. 1 is a partially cutaway perspective view showing an example of the shape of the food holding agent of the present invention. The food preservative of the present invention is a mixture 3 of a wasabi component-containing material and a hygroscopic agent enclosed in a packaging material, and a heat-sealed portion 2 is seen on three sides. Hygroscopic agent is CaCl ₂ · 2H ₂
A crushed zeolite having a diameter of 1 to 3 mm was immersed in an aqueous solution of O500 g / l, drained and dried at 120 ° C. to obtain a hygroscopic agent. This was crushed to 1 mm or less and mixed with 1 part by weight of cyclodextrin clathrate containing 5% of isothiocyanate at a ratio of 10 parts by weight, and 1 g of this mixed powder was used as a perforated polyethylene film 4 having an air permeability of 500 to 1,300 seconds. Laminated non-woven packaging material 5
Enclosed in. The preservative thus obtained was used as a pestle mochi 2
Packed in a gas barrier film together with 66g, 25 ℃
However, no mold was found even after 200 days. The results are shown in Table 1. A- (minus) indicates that there is no mold, a + (plus) indicates that there is mold, and a +3 indicates that mold is on the whole surface.

Examples 2 to 3 Tests were conducted in the same manner as in Example 1 except that the amount of the mixed powder of the hygroscopic agent 1 and the wasabi component changed as shown in Table 1.
As a result, as shown in Table 1, a remarkable effect was recognized even with a small amount of inclusion.

[0013]

[Table 1]

Comparative Example 1 A test was conducted in the same manner as in Example 1 except that zeolite not impregnated with deliquescent salts was used. As a result, as shown in Table 1, generation of mold was recognized in a short period of time.

Comparative Example 2 A test was conducted in the same manner as in Example 1 except that only 100 mg of the horseradish component stabilized by inclusion was encapsulated. As a result, as shown in Table 1, generation of mold was recognized in a short period of time.

Example 4 100% by weight of sepiolite powder having a diameter of 1 mm or less was occluded with 5% of allyl isothiocyanate and 1:10 parts by weight of CaCl ₂ .2H ₂ O-supporting zeolite obtained in the same manner as in Example 1 In the same manner as in Example 1, a pouched preservative was obtained by mixing 1 g of the mixture. This preservative was packed together with 220 g of semi-raw noodles having a water content of 28% in a gas barrier film, stored at 25 ° C. for 15 days, and then cultured in an agar medium to measure the number of bacteria. The results are shown in Table 2.

[0017]

[Table 2]

Examples 5 to 7 Tests were conducted in the same manner as in Example 4 except that the amount of each composition of the preservative enclosed was changed as shown in Table 2. The results are shown in Table 2.

Comparative Example 3 A storage test of semi-raw noodles was carried out in the same manner as in Example 4 using a preservative obtained by encapsulating only 100 mg of the storage medium of allyl isothiocyanate of sepiolite obtained in Example 4 in a small bag. It was The results are shown in Table 2.

Examples 8 to 11 The mixing ratio of the storage medium of allyl isothiocyanate of sepiolite of Example 4 and the zeolite carrying CaCl ₂ .2H ₂ O is set as shown in Table 3 and the amount of the allyl isothiocyanate storage medium is set to be the same. The preservative of the present invention was prepared so that the encapsulating amount of 100 mg was 100 mg. A storage test of semi-raw noodles was performed on each of them in the same manner as in Example 4. The results are shown in Table 3.

[0021]

[Table 3]

[0022]

By encapsulating the food preservative of the present invention together with the food as described above, the antibacterial effect is promptly exhibited by the gasification of the wasabi component without directly contacting the food. Therefore, it does not affect the taste of the food and can be used regardless of the type of food used. Further, it can be easily used depending on the amount of food, and the freshness of food can be kept good for a long period of time.

[Brief description of drawings]

FIG. 1 (a) is a plan view of a food preservative of the present invention, (b) is (a).
FIG.

[Explanation of symbols]

 1 Preservative for food of the present invention 2 Heat-sealed part 3 Mixture of wasabi component-containing material and hygroscopic agent 4 Perforated polyethylene film 5 Nonwoven fabric (or Japanese paper) packaging material

Claims (2)

[Claims] 1. A food preservative comprising a bag made of a mixture of a wasabi component-containing material and a hygroscopic agent enclosed in a breathable packaging material. 2. A food product in which the wasabi component-containing material according to claim 1 is an inclusion or occlusion body of an isothiocyanate compound in cyclodextrin or the like, and a hygroscopic agent is a holder of a deliquescent salt in a carrier such as zeolite. Preservative.