JPH0746973A - Antimicrobial food packing material - Google Patents
Antimicrobial food packing materialInfo
- Publication number
- JPH0746973A JPH0746973A JP8189094A JP8189094A JPH0746973A JP H0746973 A JPH0746973 A JP H0746973A JP 8189094 A JP8189094 A JP 8189094A JP 8189094 A JP8189094 A JP 8189094A JP H0746973 A JPH0746973 A JP H0746973A
- Authority
- JP
- Japan
- Prior art keywords
- isothiocyanate
- cyclodextrin
- inclusion compound
- packaging material
- antibacterial
- 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.)
- Granted
Links
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は流通、保存時の生鮮食
品、加工食品の防黴、制菌を目的とした抗菌性食品包装
材料に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antibacterial food packaging material for the purpose of preventing mildew and sterilizing fresh foods and processed foods during distribution and storage.
【０００２】[0002]
【従来の技術】生鮮食品や加工食品はいずれも生産現場
から消費者に渡るまで多くの時間を費し、食品の成分変
化による品質劣化や腐敗、黴の発生等が問題となってい
る。とくに、高温、高湿度な環境においては、腐敗に到
らずとも黴の発生が食品の商品価値を著しく低下させ、
流通、保存時の食品の防黴方法に苦慮しているのが現状
である。2. Description of the Related Art Both fresh foods and processed foods consume a lot of time from the production site to the consumers, and there are problems such as quality deterioration, spoilage, and mold formation due to changes in food ingredients. In particular, in a high temperature and high humidity environment, the generation of mold will significantly reduce the commercial value of food even if it does not rot,
The current situation is that we are having difficulty with the method of preventing the fungi of food during distribution and storage.
【０００３】従来、黴防止による食品の保存方法とし
て、エチルアルコール発散剤を用いる方法、脱酸素剤を
用いる方法、ゼオライトに金属イオンを添着した制菌性
鉱物を用いる方法が検討、実施されている。Conventionally, as a method for preserving foods by preventing mold, a method using an ethyl alcohol efflux agent, a method using an oxygen scavenger, and a method using a bacteriostatic mineral in which a metal ion is attached to zeolite have been studied and implemented. .
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、エチル
アルコール発散剤を用いる方法は、加工食品には適する
がアルコールガスにより生鮮食品の代謝に悪影響を及ぼ
す問題点がある。脱酸素剤を用いる方法は、脱酸素剤の
使用に際し完全密閉状態で食品を包装しなければならず
簡便性に欠けると共に、極低酸素雰囲気では青果物等の
生鮮食品の異常代謝を誘発する問題点がある。また、制
菌性鉱物を用いる方法は、制菌性鉱物との接触面でのみ
効果を発揮するために制菌性鉱物の使用方法が著しく制
約され、食品の保存方法として十分なものではない。さ
らに特開昭５２−１０２３号明細書に芳香環をもつイソ
チオシアネートをシリカゲルに含浸させた殺菌、防黴材
が提案されているが抗菌効果を長期間持続できず、シー
ト等に成形して包装材料に利用する場合には耐熱性に問
題があり抗菌効果を損なうものである。However, the method using an ethyl alcohol effervescent agent is suitable for processed foods, but has a problem that alcohol gas adversely affects the metabolism of fresh foods. The method using an oxygen scavenger is inconvenient because the food must be packaged in a completely sealed state when the oxygen scavenger is used, and the problem that it induces abnormal metabolism of fresh food such as fruits and vegetables in an extremely low oxygen atmosphere. There is. Further, the method of using the bacteriostatic mineral is not sufficient as a method for preserving foods, because the method of using the bacteriostatic mineral is remarkably restricted because it exhibits the effect only on the contact surface with the bacteriostatic mineral. Further, Japanese Patent Laid-Open No. 52-1023 proposes a sterilizing and antifungal material in which isothiocyanate having an aromatic ring is impregnated in silica gel, but the antibacterial effect cannot be maintained for a long period of time, and it is formed into a sheet or the like and packaged. When it is used as a material, it has a problem of heat resistance and impairs the antibacterial effect.
【０００５】本発明は、かかる現状に鑑み、揮発性植物
抽出成分からなるイソチオシアネートを用いることによ
り、食品全般にわたって悪影響を及ぼさず、食品の長期
にわたる防黴、制菌を図り、且つ優れた耐熱性を具備せ
しめた抗菌性食品包装材料を提供せんとするものであ
る。In view of the above situation, the present invention uses isothiocyanate, which is a volatile plant extract component, does not adversely affect foods in general, achieves long-term antifungal and antibacterial effects, and has excellent heat resistance. It is intended to provide an antibacterial food packaging material which is provided with the property.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、鋭意研究
の結果、一般に食品に発生する黴、細菌は高湿度下にお
いて増殖されること、また天然植物からの抽出物、とく
にイソチオシアネートが食品の防黴、制菌に効果があ
り、しかもイソチオシアネートが天然植物から得られる
ものであることにより食品安全性を有すること、さらに
前記イソチオシアネートはそのままでは不安定で、光、
熱、空気、水等により徐々に分解して抗菌効果が失われ
るが、サイクロデキストリンに包接させてサイクロデキ
ストリン包接化合物とすることにより、通常の乾燥状態
では前記イソチオシアネートはサイクロデキストリンに
固定されてほとんど揮発されず、高湿度下ではイソチオ
シアネートがサイクロデキストリンから放出揮発される
こと、さらに耐熱性に乏しいイソチオシアネートをサイ
クロデキストリンに包接させることにより耐熱性も付与
させることができ、従って該サイクロデキストリン包接
化合物を合成樹脂に混練してフイルム、シート、テー
プ、トレイまたはケース等に加熱成型したり、サイクロ
デキストリン包接化合物を含んだ印刷インクや塗料をフ
イルム等に印刷や塗布した後に加熱乾燥してもイソチオ
シアネートの抗菌効果が損なわれることがないこと、等
から知得して本発明を完成するに至ったものである。Means for Solving the Problems As a result of earnest research, the present inventors have found that molds and bacteria generally occurring in foods are grown under high humidity, and that extracts from natural plants, especially isothiocyanate Antifungal of food, effective in bacteriostatic, and further having food safety because isothiocyanate is obtained from a natural plant, and further the isothiocyanate is unstable as it is, light,
Although it gradually decomposes due to heat, air, water, etc. and loses its antibacterial effect, the inclusion of cyclodextrin into a cyclodextrin inclusion compound allows the isothiocyanate to be fixed to cyclodextrin in a normal dry state. The isothiocyanate is released from the cyclodextrin under high humidity and volatilizes, and isothiocyanate, which has poor heat resistance, can be added to the cyclodextrin to provide heat resistance. Dextrin clathrate compound is kneaded with synthetic resin and heat-molded into films, sheets, tapes, trays, cases, etc., or printing ink or paint containing cyclodextrin clathrate compound is printed or applied to the film and then dried by heating. Even if isothiocyanate is antibacterial It is not impaired, it has been led to completion of the present invention become known from such.
【０００７】すなわち、本発明の抗菌性食品包装材料
は、少なくとも、イソチオシアネートを包接したサイク
ロデキストリン包接化合物が含有又は付着されたことを
特徴とするものである。That is, the antibacterial food packaging material of the present invention is characterized by containing or adhering at least a cyclodextrin inclusion compound in which isothiocyanate is included.
【０００８】本発明者らは、まず天然植物からの抽出物
のうちどのようなものがカビ増殖の抑制（抗菌）効果を
有するのかを調べるために次のような実験をおこなっ
た。[0008] The present inventors first conducted the following experiment in order to investigate what kind of extract from natural plants has a mold growth inhibitory (antibacterial) effect.
【０００９】実験１ 実験方法として各種のカビ（A.niger ，Fsarium ，Geot
richum Candidum，Alternaria）を接種した寒天培地
（ＰＤＡ培地）を以下の試験区の条件で植物抽出精油と
ともにガラス製密封容器（４０００cc）を封入し、２８
℃で４日間培養し、その結果を表１に示した。 試験区１……ワサビ抽出油０．０２ｇ使用。 試験区２……ニンニク抽出油０．０４ｇ使用。 試験区３……タマネギ抽出油０．０４ｇ使用。 対照区………植物抽出油を使用しないもの。Experiment 1 Various molds (A. niger, Fsarium, Geot) were used as an experimental method.
Agar medium (PDA medium) inoculated with richum Candidum, Alternaria) was enclosed in a glass hermetically sealed container (4000 cc) together with plant-extracted essential oil under the conditions of the following test sections.
Cultivation was performed at 4 ° C for 4 days, and the results are shown in Table 1. Test area 1 ... Using 0.02 g of wasabi extracted oil. Test area 2 ... Using 0.04 g of garlic extract oil. Test area 3 ... 0.04 g of onion extract oil is used. Control area: A plant-derived oil is not used.
【００１０】[0010]
【表１】 [Table 1]
【００１１】この結果から試験区１のワサビ抽出油に顕
著に抗菌効果が確認できた。ワサビ抽出油の有効成分は
イソチオシアネートであり、従って本発明はイソチオシ
アネートを抗菌剤として使用するものである。イソチオ
シアネートとは、一般式では化１で表される化合物であ
って、イソチオシアン酸アリル、イソチオシアン酸イソ
アミル、イソチオシアン酸イソブチル、イソチオシアン
酸イソプロピル、イソチオシアン酸エチル、イソチオシ
アン酸ニトロフェニル、イソチオシアン酸フェニル、イ
ソチオシアン酸ブチル、イソチオシアン酸プロピル、イ
ソチオシアン酸ベンジル、イソチオシアン酸メチル等が
好適に使用され、とくにイソチオシアン酸アリルが明確
な効果を発揮することからより好適に使用される。なお
前記イソチオシアネートに、抗菌効果を有するテルペン
が配合されて使用されていてもよい。かようになされて
いるとイソチオシアネートとテルペンとの抗菌効果が相
まって、抗菌効果がさらに向上するためである。該テル
ペンとしては、α−ピネン、ｌ−リモネン、ｄ−リモネ
ン、モノテルペン、セスキテルペン等の炭化水素、テル
ペンアルコール、テルペンアルデヒド等が好適に使用さ
れる。From these results, a remarkable antibacterial effect could be confirmed for the horseradish extract oil of Test Group 1. The active ingredient of wasabi extract oil is isothiocyanate, and therefore the present invention uses isothiocyanate as an antibacterial agent. The isothiocyanate is a compound represented by the general formula 1 and includes allyl isothiocyanate, isoamyl isothiocyanate, isobutyl isothiocyanate, isopropyl isothiocyanate, ethyl isothiocyanate, nitrophenyl isothiocyanate, phenyl isothiocyanate and isothiocyanate. Butyl, propyl isothiocyanate, benzyl isothiocyanate, methyl isothiocyanate and the like are preferably used, and allyl isothiocyanate is particularly preferable because it exhibits a clear effect. A terpene having an antibacterial effect may be mixed with the isothiocyanate and used. This is because the antibacterial effect of isothiocyanate and the terpene is combined with the above, and the antibacterial effect is further improved. As the terpene, hydrocarbons such as α-pinene, 1-limonene, d-limonene, monoterpene and sesquiterpene, terpene alcohol and terpene aldehyde are preferably used.
【００１２】[0012]
【化１】 [Chemical 1]
【００１３】しかしイソチオシアネートはそのままでは
不安定で、光、熱、空気、水等により徐々に分解し抗菌
効果が失われる。However, isothiocyanate is unstable as it is, and is gradually decomposed by light, heat, air, water, etc. to lose its antibacterial effect.
【００１４】そこで上記イソチオシアネートを長期に保
存するためにサイクロデキストリンに包接させてサイク
ロデキストリン包接化合物として使用する。またこのよ
うにサイクロデキストリンにイソチオシアネートを包接
させることにより、イソチオシアネートは、通常の乾燥
状態ではサイクロデキストリンに固定されてほとんど揮
発されないが、高湿度下ではサイクロデキストリンが有
する疎水性のために揮発される。従って本発明抗菌性食
品包装材料では、前記サイクロデキストリン包接化合物
を含有又は付着させることにより抗菌性を具備させると
共に、黴や細菌の増殖に適さない通常の乾燥状態ではイ
ソチオシアネートを揮発させず、黴や細菌の増殖に適し
た高湿度下で揮発させるようにしたものである。なおサ
イクロデキストリン包接化合物は包装材料内部に混練一
体化されて含有されていてもよいし、印刷や塗装等によ
り表面に付着されていてもよく、要するに、包装材料の
内部や表面にサイクロデキストリン包接化合物が存在さ
れていれば、特にどの様に存在されていようが限定され
るものではない。Therefore, in order to preserve the above isothiocyanate for a long period of time, it is included in cyclodextrin and used as a cyclodextrin inclusion compound. Also, by including isothiocyanate in cyclodextrin in this manner, isothiocyanate is fixed to cyclodextrin in a normal dry state and hardly volatilized, but is volatilized due to the hydrophobic property of cyclodextrin under high humidity. To be done. Therefore, the antibacterial food packaging material of the present invention has antibacterial properties by containing or adhering the cyclodextrin inclusion compound, and does not volatilize isothiocyanate in a normal dry state which is not suitable for the growth of mold and bacteria, It is designed to be volatilized under high humidity suitable for the growth of mold and bacteria. The cyclodextrin clathrate compound may be contained in the packaging material by kneading and integration, or may be attached to the surface by printing, painting, etc. In short, the cyclodextrin inclusion compound may be attached to the inside or the surface of the packaging material. If the clathrate compound is present, it is not limited in particular how it is present.
【００１５】本発明抗菌性食品包装材料としては、合成
樹脂からなる、フイルム、シート、テープ、トレイまた
はケースが好ましく、本発明効果を最も有効に利用し得
るものである。すなわち、イソチオシアネートをサイク
ロデキストリンに包接させることにより、耐熱性に乏し
いイソチオシアネートに耐熱性を具備させることができ
るので、該サイクロデキストリン包接化合物を合成樹脂
に混練してフイルム、シート、テープ、トレイまたはケ
ース等に加熱成型したり、サイクロデキストリン包接化
合物を含んだ印刷インクや塗料を前記フイルム等に印刷
や塗布して付着させた後に加熱乾燥したりする等、本発
明包装材料を製作する過程で加熱工程を経ていても、イ
ソチオシアネートの抗菌効果が損なわれることなく抗菌
性を有する食品包装材料が得られ、また例えばフイルム
からなる本発明包装材料を袋状等にするために熱加工を
する如く、加熱加工を含んだ後加工を施しても、イソチ
オシアネートの抗菌効果が損なわれることがないためで
ある。As the antibacterial food packaging material of the present invention, a film, a sheet, a tape, a tray or a case made of a synthetic resin is preferable, and the effects of the present invention can be most effectively utilized. That is, by including isothiocyanate in cyclodextrin, it is possible to provide heat resistance to isothiocyanate having poor heat resistance, so that the cyclodextrin inclusion compound is kneaded into a synthetic resin film, sheet, tape, Produce the packaging material of the present invention by heat-molding on a tray or a case, or by printing or applying a printing ink or paint containing a cyclodextrin clathrate compound onto the film or the like and then adhering it after heating and drying. Even after a heating step in the process, a food packaging material having antibacterial properties can be obtained without impairing the antibacterial effect of isothiocyanate, and heat-processed to make the packaging material of the present invention composed of a film into a bag shape or the like. As described above, the post-processing including heat processing impairs the antibacterial effect of isothiocyanate. Rukoto is because there is no.
【００１６】[0016]
【作用】本発明による抗菌性食品包装材料で食品を包装
すれば、一般に黴、細菌が増殖しない通常の乾燥状態で
はイソチオシアネートがサイクロデキストリンから揮発
されず、抗菌剤としての抗菌効果を損なうことなく安定
的に保存できると共に、黴、細菌の増殖に適した高湿度
下においてはイソチオシアネートがサイクロデキストリ
ンから揮発され、抗菌効果を効果的に発揮させることが
できる。また耐熱性に劣るイソチオシアネートをサイク
ロデキストリンに包接することにより耐熱性が付与され
ているので、本発明抗菌性食品包装材料は加熱加工を施
しても抗菌効果が損なわれることがない。When a food is packaged with the antibacterial food packaging material according to the present invention, generally, isothiocyanate is not volatilized from cyclodextrin in a normal dry state where mold and bacteria do not grow, and the antibacterial effect as an antibacterial agent is not impaired. It can be stably preserved, and isothiocyanate is volatilized from cyclodextrin under high humidity suitable for growth of mold and bacteria, so that an antibacterial effect can be effectively exhibited. Further, since heat resistance is imparted by including isothiocyanate, which has poor heat resistance, in cyclodextrin, the antibacterial food packaging material of the present invention does not lose its antibacterial effect even when subjected to heat processing.
【００１７】[0017]
【実施例】以下、本発明実施例による試験等を行い本発
明の効果を示す。EXAMPLES The effects of the present invention will be shown by conducting tests and the like according to the examples of the present invention.
【００１８】試験１ 図１の如く、シャーレ１にポテトデキストロース寒天培
地２１を注ぎ固化させ、寒天培地２１の表面に１×１０
6 個に調製したカビの一種であるフザリュウム属の菌液
３１を塗抹し、シャーレ１の蓋４をした後倒置し、温度
２５℃、湿度７５％雰囲気中で培養した。このとき、以
下の試験区１〜９の如くイソチオシアネート５を存在さ
せ、７日後、１４日後、２１日後に防黴効果を観察し、
その結果を表２に示した。 試験区１…イソチオシアン酸アリルを主成分とした原液
０．０４ccを蓋４の内面に滴下。 試験区２…試験区１と同様の原液のサイクロデキストリ
ン包接化合物０．２ｇを蓋４の内面に放置。 試験区３…試験区２と同様のサイクロデキストリン包接
化合物を含有したポリエチレンペレット成形品０．４ｇ
を蓋４の内面に放置。 試験区４…試験区３と同様のサイクロデキストリン包接
化合物を含有したポリエチレンペレット成形品で作製し
たフイルム（イソチオシアン酸アリル含有率０．５％）
を蓋４の代わりに使用（図２） 試験区５…イソチオシアン酸イソブチルを主成分とした
原液０．０４ccを蓋４の内面に滴下。 試験区６…イソチオシアン酸エチルを主成分とした原液
０．０４ccを蓋４の内面に滴下。 試験区７…イソチオシアン酸ベンジルを主成分とした原
液０．０４ccを蓋４の内面に滴下。 試験区８…イソチオシアン酸プロピルを主成分とした原
液０．０４ccを蓋４の内面に滴下。 試験区９…イソチオシアン酸ベンジルを主成分とした原
液０．０４ccとα−ピネンを主成分とした原液０．０４
ccを蓋４の内面に滴下。 なお、蓋４内に何も処理しないものを対照区とし、表２
に合わせて示した。Test 1 As shown in FIG. 1, potato dextrose agar medium 21 was poured into a petri dish 1 to be solidified, and 1 × 10 1 was formed on the surface of the agar medium 21.
Six prepared fungal fluids 31 of the genus Fusarium, which is a kind of mold, were smeared, the lid 4 of the petri dish 1 was placed on the dish, and the dish was placed upside down and cultured in an atmosphere of temperature 25 ° C. and humidity 75%. At this time, isothiocyanate 5 was made to exist as in the following test sections 1 to 9, and the antifungal effect was observed after 7, 14, and 21 days.
The results are shown in Table 2. Test area 1 ... 0.04 cc of a stock solution containing allyl isothiocyanate as a main component was dropped on the inner surface of the lid 4. Test section 2 ... 0.2 g of the cyclodextrin inclusion compound of the same concentration as in Test section 1 was left on the inner surface of the lid 4. Test area 3 ... 0.4 g of polyethylene pellet molding containing the same cyclodextrin inclusion compound as in test area 2
Left on the inner surface of the lid 4. Test section 4 ... A film made of a polyethylene pellet molding containing the same cyclodextrin inclusion compound as in test section 3 (allyl isothiocyanate content 0.5%)
Is used instead of the lid 4 (Fig. 2) Test section 5 ... 0.04 cc of a stock solution containing isobutyl isothiocyanate as a main component is dropped on the inner surface of the lid 4. Test area 6 ... 0.04 cc of a stock solution containing ethyl isothiocyanate as a main component was dropped on the inner surface of the lid 4. Test area 7: 0.04 cc of a stock solution containing benzyl isothiocyanate as a main component was dropped on the inner surface of the lid 4. Test area 8: 0.04 cc of a stock solution containing propyl isothiocyanate as a main component was dropped on the inner surface of the lid 4. Test section 9: 0.04 cc of a stock solution containing benzyl isothiocyanate as a main component and 0.04 cc of a stock solution containing α-pinene as a main component
Drop cc on the inner surface of the lid 4. In addition, the one in which the lid 4 is not treated is used as a control group, and Table 2
It is also shown.
【００１９】[0019]
【表２】 [Table 2]
【００２０】試験２ 図１の如く、シャーレ１にデゾキシコレート寒天培地２
２と大腸菌群を含む菌液３２を注ぎ固化させ、シャーレ
１の蓋４をした後、温度３５℃で混釈培養した。このと
き、以下の試験区１〜７の如くイソチオシアネート５を
存在させ、７日後、１４日後、２１日後に抗菌効果を観
察し、その結果を表３に示した。 試験区１…イソチオシアン酸アリルを主成分とした原液
０．０４ccを蓋４の内面に滴下。 試験区２…試験区１と同様の原液のサイクロデキストリ
ン包接化合物０．２ｇを蓋４の内面に放置。 試験区３…試験区２と同様のサイクロデキストリン包接
化合物を含有したポリエチレンペレット成形品０．４ｇ
を蓋４の内面に放置。 試験区４…試験区３と同様のサイクロデキストリン包接
化合物を含有したポリエチレンペレット成形品で作製し
たフイルム（イソチオシアン酸アリル含有率０．５％）
を蓋４の代わりに使用（図２） 試験区５…イソチオシアン酸イソブチルを主成分とした
原液０．０４ccを蓋４の内面に滴下。 試験区６…イソチオシアン酸エチルを主成分とした原液
０．０４ccを蓋４の内面に滴下。 試験区７…イソチオシアン酸ベンジルを主成分とした原
液０．０４ccとα−ピネンを主成分とした原液０．０４
ccを蓋４の内面に滴下。 なお、蓋４内に何も処理しないものを対照区とし、表３
に合わせて示した。Test 2 As shown in FIG. 1, a petri dish 1 was placed on a desoxycholate agar medium 2
The bacterial solution 32 containing 2 and coliforms was poured and solidified, the lid 4 of the dish 1 was capped, and the mixture was subjected to pour culture at a temperature of 35 ° C. At this time, isothiocyanate 5 was present as in the following test sections 1 to 7, and the antibacterial effect was observed after 7, 14, and 21 days, and the results are shown in Table 3. Test area 1 ... 0.04 cc of a stock solution containing allyl isothiocyanate as a main component was dropped on the inner surface of the lid 4. Test section 2 ... 0.2 g of the cyclodextrin inclusion compound of the same concentration as in Test section 1 was left on the inner surface of the lid 4. Test area 3 ... 0.4 g of polyethylene pellet molding containing the same cyclodextrin inclusion compound as in test area 2
Left on the inner surface of the lid 4. Test section 4 ... A film made of a polyethylene pellet molding containing the same cyclodextrin inclusion compound as in test section 3 (allyl isothiocyanate content 0.5%)
Is used instead of the lid 4 (Fig. 2) Test section 5 ... 0.04 cc of a stock solution containing isobutyl isothiocyanate as a main component is dropped on the inner surface of the lid 4. Test area 6 ... 0.04 cc of a stock solution containing ethyl isothiocyanate as a main component was dropped on the inner surface of the lid 4. Test section 7: 0.04 cc of a stock solution containing benzyl isothiocyanate as a main component and 0.04 cc of a stock solution containing α-pinene as a main component
Drop cc on the inner surface of the lid 4. In addition, the one without any treatment in the lid 4 was used as a control group, and Table 3
It is also shown.
【００２１】[0021]
【表３】 [Table 3]
【００２２】試験１、試験２の結果から、本発明実施例
である試験区３のイソチオシアン酸アリルのサイクロデ
キストリン包接化合物を含有するポリエチレンペレット
成形品及び試験区４の該ポリエチレンペレット成形品で
作製したフイルムは、その製作過程で加熱成型されてい
るにもかかわらず、いずれもイソチオシアネートそのも
のまたはテルペンを配合したそのものを用いたのと同様
の抗菌効果をカビの一種であるフザリュウム属および大
腸菌に対し、有していることがわかる。From the results of Test 1 and Test 2, a polyethylene pellet molded product containing the cyclodextrin inclusion compound of allyl isothiocyanate in Test Group 3 of the present invention and a polyethylene pellet molded product in Test Group 4 were prepared. Although the film was heat-molded during the manufacturing process, it has the same antibacterial effect as that of using isothiocyanate itself or terpene blended against Fusarium genus and Escherichia coli, which are types of mold. It turns out that they have.
【００２３】また、イソチオシアン酸アリルのサイクロ
デキストリン包接化合物の性質を調べるため、以下のよ
うな実験をおこなった。Further, the following experiment was conducted in order to investigate the properties of the cyclodextrin inclusion compound of allyl isothiocyanate.
【００２４】実験２ イソチオシアン酸アリルを飽和量包接させたサイクロデ
キストリンをガラス製密封容器（４０００cc）に封入
し、乾燥状態（湿度６０％）と高湿度状態（湿度９５
％）で３０℃、２４時間後の容器中のイソチオシアン酸
アリルガス濃度を測定した。また比較のため一般に担体
としてよく用いられる無機質のケイソウ土にイソチオシ
アン酸アリルを飽和量担持させ、同様の実験をおこな
い、その結果を図３に示す。Experiment 2 Cyclodextrin in which a saturated amount of allyl isothiocyanate was included was sealed in a glass sealed container (4000 cc) and dried (humidity 60%) and high humidity (humidity 95).
%), And the allyl isothiocyanate concentration in the container after 30 hours at 30 ° C. was measured. For comparison, a saturated amount of allyl isothiocyanate was carried on inorganic diatomaceous earth, which is commonly used as a carrier, and the same experiment was conducted. The results are shown in FIG.
【００２５】図３の結果からサイクロデキストリンに包
接させたイソチオシアン酸アリルは通常の湿度状態では
ほとんど揮発することがないのに対し、高湿度下におい
て効果的に揮発しており、従って一般に黴、細菌が増殖
しない通常の乾燥状態では保存安定性に優れ、黴、細菌
の増殖に必要な高湿度時に有効に揮発し、抗菌効果を発
揮することができることがわかる。しかしケイソウ土に
担持させた場合は湿度に関係なく揮発しており、長期の
保存性に劣ることがわかる。From the results shown in FIG. 3, allyl isothiocyanate clathrated in cyclodextrin hardly volatilizes under normal humidity conditions, but it volatilizes effectively under high humidity, and therefore, generally, mold, It can be seen that in a normal dry state in which bacteria do not grow, it has excellent storage stability and can volatilize effectively at the high humidity necessary for the growth of mold and bacteria, and can exhibit an antibacterial effect. However, when it is supported on diatomaceous earth, it volatilizes regardless of humidity, and it is understood that it has poor long-term storability.
【００２６】実験３ イソチオシアン酸アリルを飽和量包接させたサイクロデ
キストリンの熱安定性を調べるため１５０℃〜１９０℃
の温度で１０分〜３０分加熱し、揮発量初期値の保持率
を調べ、図４にその結果を示す。なおイソチオシアン酸
アリルを飽和量ケイソウ土に担持させ１５０℃で５分間
加熱した場合の結果も合わせて図４に併記する。Experiment 3 150 ° C. to 190 ° C. for investigating the thermal stability of cyclodextrin in which a saturated amount of allyl isothiocyanate was included.
The sample was heated at the temperature of 10 minutes to 30 minutes, and the retention rate of the initial value of the volatilization amount was examined. The results are shown in FIG. The results obtained by supporting allyl isothiocyanate on diatomaceous earth in a saturated amount and heating at 150 ° C. for 5 minutes are also shown in FIG.
【００２７】この結果から耐熱性に乏しいイソチオシア
ン酸アリルであってもサイクロデキストリンに包接させ
ると１９０℃で３０分加熱しても揮発量初期値保持率が
８０％と高く、耐熱性を有していることがわかる。これ
は該サイクロデキストリン包接化合物を合成樹脂に混練
してフイルム、シート、テープ、トレイまたはケース等
に加熱成型したり、サイクロデキストリン包接化合物を
含んだ印刷インクや塗料を前記フイルム等に印刷や塗布
して付着させた後に加熱乾燥したりする等、本発明包装
材料を製作する過程で加熱工程を経ていても、イソチオ
シアネートの抗菌効果が損なわれることなく、抗菌性を
有する食品包装材料が得られ、また例えばフイルムから
なる本発明包装材料を袋状等にするため熱加工をする如
く、加熱加工を含んだ後加工を施しても、イソチオシア
ネートの抗菌効果が損なわれることないことを意味して
いる。From these results, even when allyl isothiocyanate, which has poor heat resistance, is included in cyclodextrin, even if it is heated at 190 ° C. for 30 minutes, the initial volatilization rate retention rate is as high as 80%, and it has heat resistance. You can see that This is because the cyclodextrin clathrate compound is kneaded with a synthetic resin and heat-molded into a film, sheet, tape, tray, case or the like, or printing ink or paint containing the cyclodextrin clathrate compound is printed on the film or the like. Even if a heating step is performed in the process of producing the packaging material of the present invention such as heating and drying after application and attachment, a food packaging material having antibacterial properties is obtained without impairing the antibacterial effect of isothiocyanate. It also means that the antibacterial effect of isothiocyanate is not impaired even if post-processing including heat processing is performed, such as heat processing to make the packaging material of the present invention made of film into a bag shape or the like. ing.
【００２８】なお、イソチオシアネートは、植物抽出成
分に限らず、安全性が認められればこれらの合成物が同
様にして使用できる。The isothiocyanate is not limited to a plant extract component, and if its safety is recognized, these compounds can be similarly used.
【００２９】[0029]
【発明の効果】以上詳述した如く、本発明抗菌性食品包
装材料は、イソチオシアネートのサイクロデキストリン
包接化合物を含有又は付着させているので、黴、細菌の
増殖に適さない通常の乾燥状態ではイソチオシアネート
がサイクロデキストリンに固定されてほとんど揮発され
ず、抗菌剤としての保存安定性にきわめて優れると共に
黴、細菌等の増殖に適した高湿度下においては、イソチ
オシアネートが揮発されて抗菌効果を効果的に発揮する
ことができる。従って本発明抗菌性食品包装材料を食品
に使用すれば、流通保存時の食品の黴や細菌の増殖を抑
制し、食品の商品価値を低下させることなく消費者に提
供できる。しかも、天然植物からの抽出成分を用いる場
合食品安全性がある。As described above in detail, since the antibacterial food packaging material of the present invention contains or adheres the cyclodextrin inclusion compound of isothiocyanate, it is not suitable for the growth of mold and bacteria in a normal dry state. Isothiocyanate is fixed to cyclodextrin and is hardly volatilized, and it has excellent storage stability as an antibacterial agent, and isothiocyanate is volatilized under high humidity suitable for growth of mold and bacteria to have an antibacterial effect. Can be demonstrated. Therefore, when the antibacterial food packaging material of the present invention is used for foods, it can be provided to consumers without suppressing the growth of molds and bacteria of the foods during distribution and storage, without lowering the commercial value of the foods. Moreover, there is food safety when using extracted components from natural plants.
【００３０】また耐熱性に劣るイソチオシアネートがサ
イクロデキストリンに包接されることにより耐熱性が付
与され、加熱しても抗菌効果が損なわれることがないの
で、本発明抗菌性食品包装材料は、加熱加工を施して製
作されるあらゆる用途の食品包装材料に好適に適用され
る。Further, since isothiocyanate having poor heat resistance is included in cyclodextrin to impart heat resistance and the antibacterial effect is not impaired even when heated, the antibacterial food packaging material of the present invention is It is suitably applied to food packaging materials for all purposes produced by processing.
【図１】本発明の抗菌効果を調べる試験方法を示す説明
図である。FIG. 1 is an explanatory view showing a test method for examining the antibacterial effect of the present invention.
【図２】本発明の抗菌効果を調べる試験方法を示す説明
図である。FIG. 2 is an explanatory diagram showing a test method for examining the antibacterial effect of the present invention.
【図３】イソチオシアン酸アリルのサイクロデキストリ
ン包接化合物の乾燥及び湿潤状態の影響を示すグラフで
ある。FIG. 3 is a graph showing the effects of dry and wet conditions of the cyclodextrin inclusion compound of allyl isothiocyanate.
【図４】イソチオシアン酸アリルのサイクロデキストリ
ン包接化合物の熱的影響を示すグラフである。FIG. 4 is a graph showing the thermal influence of a cyclodextrin inclusion compound of allyl isothiocyanate.
１ シャーレ ２１ ポテトデキストロース寒天培地 ２２ デゾキシコレート寒天培地 ３１ フザリュウム属の菌液 ３２ 大腸菌群を含む菌液 ４ 蓋 ５ イソチオシアネート 1 Petri dish 21 Potato dextrose agar medium 22 Desoxycholate agar medium 31 Fusarium bacterium liquid 32 Bacteria liquid containing coliforms 4 Lid 5 Isothiocyanate
Claims (3)
したサイクロデキストリン包接化合物が含有又は付着さ
れた抗菌性食品包装材料。1. An antibacterial food packaging material containing or adhering at least a cyclodextrin inclusion compound in which isothiocyanate is included.
アン酸アリル、イソチオシアン酸イソアミル、イソチオ
シアン酸イソブチル、イソチオシアン酸イソプロピル、
イソチオシアン酸エチル、イソチオシアン酸ニトロフェ
ニル、イソチオシアン酸フェニル、イソチオシアン酸ブ
チル、イソチオシアン酸プロピル、イソチオシアン酸ベ
ンジル及びイソチオシアン酸メチルの群から選ばれた１
種又は２種以上の配合物である請求項１記載の抗菌性食
品包装材料。2. The isothiocyanate is allyl isothiocyanate, isoamyl isothiocyanate, isobutyl isothiocyanate, isopropyl isothiocyanate,
1 selected from the group of ethyl isothiocyanate, nitrophenyl isothiocyanate, phenyl isothiocyanate, butyl isothiocyanate, propyl isothiocyanate, benzyl isothiocyanate and methyl isothiocyanate.
The antibacterial food packaging material according to claim 1, which is one kind or a mixture of two or more kinds.
フイルム、シート、テープ、トレイまたはケースである
請求項１又は請求項２記載の抗菌性食品包装材料。3. The food packaging material is made of synthetic resin.
The antibacterial food packaging material according to claim 1 or 2, which is a film, a sheet, a tape, a tray or a case.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6081890A JP2790772B2 (en) | 1994-04-20 | 1994-04-20 | Antibacterial food packaging material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6081890A JP2790772B2 (en) | 1994-04-20 | 1994-04-20 | Antibacterial food packaging material |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26257688A Division JPH02109962A (en) | 1988-10-18 | 1988-10-18 | Method for preserving food using volatile vegetable extract ingredient |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0746973A true JPH0746973A (en) | 1995-02-21 |
| JP2790772B2 JP2790772B2 (en) | 1998-08-27 |
Family
ID=13759047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6081890A Expired - Lifetime JP2790772B2 (en) | 1994-04-20 | 1994-04-20 | Antibacterial food packaging material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2790772B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5985303A (en) * | 1995-08-11 | 1999-11-16 | Okada; Toru | Shelf-life extender for food use |
| WO2001049121A1 (en) * | 2000-01-05 | 2001-07-12 | Ace Three (Uk) Limited | Meat product packaging |
| WO2004037023A1 (en) * | 2002-10-25 | 2004-05-06 | Mitsubishi-Kagaku Foods Corporation | Humidity-dependent antibacterial powdery composition, process for producing the same, humidity-dependent antibacterial food storing article and method of storing food |
| KR100767915B1 (en) * | 2001-08-16 | 2007-10-17 | 애경산업(주) | Grain quality preservatives containing stabilized mustard and/or horseradish extracts and package containing the same |
| CN114668855A (en) * | 2022-03-29 | 2022-06-28 | 大连工业大学 | Cyclodextrin inclusion compound with slow release effect and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5863348A (en) * | 1981-10-12 | 1983-04-15 | Toppan Printing Co Ltd | Storage of vegetable |
| JPS63141559A (en) * | 1986-12-05 | 1988-06-14 | Kinjirushi Wasabi Kk | Production of inclusion compound of spice component |
-
1994
- 1994-04-20 JP JP6081890A patent/JP2790772B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5863348A (en) * | 1981-10-12 | 1983-04-15 | Toppan Printing Co Ltd | Storage of vegetable |
| JPS63141559A (en) * | 1986-12-05 | 1988-06-14 | Kinjirushi Wasabi Kk | Production of inclusion compound of spice component |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5985303A (en) * | 1995-08-11 | 1999-11-16 | Okada; Toru | Shelf-life extender for food use |
| WO2001049121A1 (en) * | 2000-01-05 | 2001-07-12 | Ace Three (Uk) Limited | Meat product packaging |
| KR100767915B1 (en) * | 2001-08-16 | 2007-10-17 | 애경산업(주) | Grain quality preservatives containing stabilized mustard and/or horseradish extracts and package containing the same |
| WO2004037023A1 (en) * | 2002-10-25 | 2004-05-06 | Mitsubishi-Kagaku Foods Corporation | Humidity-dependent antibacterial powdery composition, process for producing the same, humidity-dependent antibacterial food storing article and method of storing food |
| JPWO2004037023A1 (en) * | 2002-10-25 | 2006-02-16 | 三菱化学フーズ株式会社 | Humidity-dependent antibacterial powder composition, method for producing the same, humidity-dependent antibacterial food storage article, and food storage method |
| JP2011030576A (en) * | 2002-10-25 | 2011-02-17 | Mitsubishi-Kagaku Foods Corp | Humidity-dependent antibacterial powdery composition, process for producing the same, humidity-dependent antibacterial food storing article and method of storing food |
| US7923035B2 (en) | 2002-10-25 | 2011-04-12 | Mitsubishi-Kagaku Foods Corporation | Humidity-dependent antibacterial powdery composition, process for producing the same, humidity-dependent antibacterial food storing article and method of storing food |
| JP2011087585A (en) * | 2002-10-25 | 2011-05-06 | Mitsubishi-Kagaku Foods Corp | Humidity-dependent antibacterial powdery composition, process for producing the same, humidity-dependent antibacterial food storing article and method of storing food |
| JP4683925B2 (en) * | 2002-10-25 | 2011-05-18 | 三菱化学フーズ株式会社 | Humidity-dependent antibacterial powder composition, method for producing the same, humidity-dependent antibacterial food preservation article, and food preservation method |
| KR101104502B1 (en) * | 2002-10-25 | 2012-01-12 | 미쓰비시 가가쿠 후즈 가부시키가이샤 | Humidity-dependent antibacterial powdery composition, process for producing the same, humidity- dependent antibacterial food storing article and method of storing food |
| CN114668855A (en) * | 2022-03-29 | 2022-06-28 | 大连工业大学 | Cyclodextrin inclusion compound with slow release effect and preparation method thereof |
| CN114668855B (en) * | 2022-03-29 | 2023-11-14 | 大连工业大学 | Cyclodextrin inclusion compound with slow release effect and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2790772B2 (en) | 1998-08-27 |
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