JPH10179104A - Preservation of food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for preserving food by using a component showing high antimicrobial properties and having no problem of smell and excellent durability of effects. SOLUTION: In preserving food, an extract obtained from one or more plant raw materials selected from cinnamon, Cinnamomum cassia, garlic, thyme and oregano or thymol is laid in the vicinity of the food to vaporize a volatile component in the extract or thymol.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for preserving food during distribution and preservation. More specifically, the present invention relates to a method for preserving food using a plant raw material extract.

[0002]

2. Description of the Related Art Since foods such as fresh foods and processed foods take a lot of time from the production site to consumers, there is a problem of deterioration of food quality due to propagation of microorganisms.
In order to solve such a problem, JP-A-2-109962 describes a method for preserving food using an isothiocyanate compound or a terpene compound.
However, although the isothiocyanate compounds have high antibacterial properties, they have a strong pungent odor, are highly volatile, and have a problem in their sustainability. Further, terpenes have a problem that they have a low odor, but have low antibacterial properties. Mustard extract is also known to have antibacterial properties, but has a problem with its sustainability.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for preserving food using a component which exhibits high antibacterial properties, has no problem with odor, and furthermore, has a long-lasting effect. Is to do.

[0004]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that extracts obtained from specific plant raw materials, such as cinnamon, cassia, garlic, thyme, and oregano, are placed near foods. The present inventors have found that the above-mentioned object can be achieved by volatilizing volatile components in the extract in the presence thereof, and completed the present invention.

[0005] That is, the gist of the present invention is that [1] an extract obtained from one or more plant materials selected from the group consisting of cinnamon, cassia, garlic, thyme, and oregano is present in the vicinity of food during storage of the food. A method for preserving food, characterized by volatilizing volatile components in the extract, [2] the method according to [1], wherein the thymol content of the extract of thyme or oregano is 30% by weight or more. The method according to [1] or [2], wherein the food and the extract are sealed in a substantially air-impermeable container.
[4] The storage method according to any one of the above [1] to [3], wherein the extract is contained in a food packaging material, and [5] The above [1] to [4], wherein the extract is contained in a sustained-release material. [6] A method for preserving food, characterized in that thymol is present near the food when preserving the food.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The method for preserving food according to the present invention comprises, during preservation of food, an extract obtained from at least one plant material selected from the group consisting of cinnamon, cassia, garlic, thyme and oregano, in the vicinity of the food. It is characterized by being present to volatilize volatile components in the extract. As the plant material used in the present invention, cinnamon, cassia,
It is at least one selected from the group consisting of garlic, thyme and oregano. Among them, cinnamon or cassia is particularly preferred from the viewpoint of suitability of smell to general foods, but when the target food is meat or processed meat, garlic, thyme or oregano is particularly preferred.

The food to which the present invention can be applied is not particularly limited. For example, fresh foods such as fresh fish, meat, vegetables, etc .; cooked foods such as lunches, prepared dishes, pickles, sushi, etc .;
Processed meat products such as sausage and fish paste products; seasonings such as miso, soy sauce, and dressing; Japanese and Western confectionery such as buns and castella; breads such as bread, confectionery bread, sandwiches; processed cereals such as noodles, rice cake and bean; And soy products; dairy products such as butter and cheese.

[0008] The extract used in the present invention may be a known extract such as steam distillation; extraction with an organic solvent such as ethanol or water; compression; supercritical extraction using carbon dioxide or the like. What is obtained by the method is used. Such an extract preferably contains a volatile component, particularly a volatile component that suppresses the growth of microorganisms. As the extract, a commercially available product obtained by the above-described extraction method or the like may be used.

[0009] As the extract, those containing thymol are preferred from the viewpoint of odor in use in processed meat or processed meat. For example, in extracts containing thymol, such as thyme extract and oregano extract, the content of thymol is preferably 30% by weight or more, more preferably 40% by weight or more, and particularly preferably 70% by weight or more.

Therefore, in the present invention, thymol itself may be present in the vicinity of the food instead of the extract, and such an embodiment is also included in the present invention.

Here, the presence of a volatile component contained in the extract that suppresses the growth of microorganisms can be confirmed, for example, as follows. 1) A petri dish containing 3 mL of a sample solution (extract) and an agar medium coated with the strain are placed in a closed container having a capacity of 1.6 L. 2) Culture bacteria at 35 ° C for 48 hours and mold at 25 ° C for 7 days. 3) The state of the agar medium is visually observed, and the effect is determined based on the size of the colony.

The form of the extract may be an extract obtained from the above-mentioned plant material, a concentrated solution obtained by concentrating the extract, a product obtained by drying the extract or the concentrated solution, or an extract obtained by drying the extract. Alternatively, a product obtained by purifying a concentrated solution may be used.

Isothiocyanate compounds such as wasabi extract and mustard extract have high antibacterial properties, but are inferior in their effects. On the other hand, the extract used in the present invention has a long-lasting antibacterial property. This is considered to be due to the difference in volatility of the active ingredient. Therefore, the preservation method of the present invention using such an extract has the following advantages: 1) the effect can be maintained for a long time; 2) the sustained-release property can be easily controlled; and 3) the film or label can be easily processed. This is excellent.

The persistence of such antibacterial activity can be evaluated, for example, as follows. 1) A piece of filter paper impregnated with each sample is placed on a lid of a petri dish placed with the inner surface facing upward, and left for a certain period of time. 2) Make an agar medium with the bacterial solution applied to the petri dish body,
Turn it upside down and put it on the lid of the above petri dish and seal it tightly,
48 hours at 35 ° C for bacteria, 25 for mold
Incubate at 7 ° C for 7 days. 3) The state of the agar medium is visually observed, and the effect is determined based on the size of the colony.

The presence of the above-mentioned extract in the vicinity of the food is achieved, for example, by enclosing the food and the extract in a container or by including the extract in a packaging material for the food. That is, the present invention is not a use form directly used for food such as addition or application, but a use form utilizing the volatility of an extract or thymol. Safety concerns from direct contact will also be resolved.

The container used in the present invention is not particularly limited. For example, various bottles made of glass, plastic or ceramic; various cans made of metal or plastic; metal, plastic, Paper boxes; bags made of known single-layer materials or multi-layer materials of two or more layers, such as paper, polyethylene terephthalate, polypropylene, nylon, and polyethylene; containers with lids, such as paper and plastic packs; And preferred containers. Among them, a container having substantially no air permeability, that is, a container made of glass, plastic, porcelain, or the above-described single-layer or multilayer material is preferable from the viewpoint of preventing leakage of volatile components. Here, the phrase “substantially non-breathable” does not necessarily mean that the packaging is a hermetically sealed package, but a cardboard package, a container with a lid, or the like having an effect of suppressing the diffusion of volatile components can be used. As a method of causing the extract to be in the vicinity,
Tablets, mats, powders, granules, and the like containing the extract may be present, or may be in the form of a water-absorbing mat, haran, or the like.

When the extract is contained in a packaging material, the packaging material to be used is not particularly limited, and a commonly used known material can be used. Specific examples include paper, nonwoven fabric, plastic boxes, sheets, bottles, tubes, and the like. Examples of the method of incorporating the extract into the packaging material include a method of impregnating or applying the extract to the packaging material, a method of kneading the extract with the raw material of the packaging material, and the like. Further, the extract may be contained in a pressure-sensitive adhesive such as a seal or a label used for packaging.

In the present invention, the extract may be contained in a sustained-release material. This is more preferable because the effect can be further maintained. In the present invention to include in the sustained-release material, for example,
1) Inclusion in an inclusion material such as cyclodextrin,
2) incorporation into various microcapsules, 3) impregnation into porous materials such as paper, nonwoven fabric, cloth, silica gel, zeolite, etc., and 4) swelling in polymer materials. The amount of the extract used may be appropriately adjusted according to the amount of the food to be stored, the storage period, the form of the extract, and the like.

[0019]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the present invention.

Example 1 (Antimicrobial test) <Sample> Thymol: Thymol crystal Nagaoka Jitsugyo Co., Ltd. Thyme extract: "THYME OIL RED BPC49SSI" Bush
Bourke Allen Morimura Co., Ltd. Mustard extract: "Oil mustard MY-800"
Minoh Hisashi Garlic extract: "Garlic oil" Eikodo Cinnamon extract: "CINNAMON OIL BARK A" Bush
Boke Allen Morimura Co., Ltd.

The thyme extract is obtained by steam distillation of thyme leaves, and the thyme extract has a thymol content of 38% by weight. The mustard extract is obtained by crushing mustard seeds, adding water, and fermenting the mustard extract by steam distillation. The garlic extract is obtained by subjecting garlic bulbs to steam distillation. The cinnamon extract is obtained by steam distillation of cinnamon bark.

<Test Bacteria> Bacillus subtilis (Bacillus subtilis) Escherichia coli (Escherichia coli) Salmonella enteritidis (Salmonella) Staphylococcus aureus (Staphylococcus aureus) <Test method> 1) Petri dish with 0.5% by weight of meat extract, 1.0% peptone
A normal agar medium containing 0.5% by weight of sodium chloride, 0.5% by weight of sodium chloride and 1.5% by weight of agar is poured, and after the medium is solidified, each bacterial solution adjusted to 1 × 10 ² cells is applied to the surface of the agar medium. did. 2) A Petri dish containing a 3 mL sample and a Petri dish (four kinds) coated with a bacterial solution on an agar medium were sealed in a 1.6 L plastic container without a lid. Then, the cells were cultured at 35 ° C. for 2 days, and the growth status of the bacteria was observed. As shown in Table 1, the garlic or cinnamon extract was found to have the same antibacterial effect as the mustard extract. Thymol and thyme extract also exhibited excellent effects.

[0023]

[Table 1]

Example 2 (Anti-mold test) <Sample> Thymol: Thymol crystal Nagaoka Jitsugyo Co., Ltd. Thyme extract: “THYME OIL RED BPC49SSI” Bush
Bourke Allen Morimura Co., Ltd. Mustard extract: "Oil mustard MY-800"
Minoh Hisashi Garlic extract: "Garlic oil" Eikodo Cinnamon extract: "CINNAMON OIL BARK A" Bush
Boke Allen Morimura Co., Ltd.

<Test bacteria> Penicillium citrinum (blue mold) <Test method> 1) Pour potato dextrose agar medium into a petri dish,
After the medium was solidified, the number of spores was 1 × 10 ^{2 on} the surface of the agar medium.
Each prepared bacterial solution was applied to each individual. 2) A Petri dish containing a 3 mL sample and a Petri dish (four kinds) coated with a bacterial solution on an agar medium were sealed in a 1.6 L plastic container without a lid. After culturing at 25 ° C. for 10 days, the growth of the mold was observed. As shown in Table 2, the garlic or cinnamon extract was found to have the same antifungal effect as the mustard extract. Thymol and thyme extract also exhibited excellent effects.

[0026]

[Table 2]

Example 3 (Sustainability test of antibacterial property) <Sample> Thymol: Thymol crystal Nagaoka Jitsugyo Co., Ltd. Thyme extract: "THYME OIL RED BPC49SSI" Bush
Bourke Allen Morimura Co., Ltd. Mustard extract: "Oil mustard MY-800"
Minoh Hisashi Garlic extract: "Garlic oil" Eikodo Cinnamon extract: "CINNAMON OIL BARK A" Bush
Boke Allen Morimura Co., Ltd.

<Test Bacteria> Bacillus subtilis (Bacillus subtilis) Escherichia coli (Escherichia coli) Salmonella enteritidis (Salmonella) Staphylococcus aureus (Staphylococcus aureus)

<Test Method> 1) A piece of filter paper impregnated with 10 μL of a sample was placed at the center of the lid of a petri dish placed with its inner surface facing upward, and this was left open for 3 hours. . The same thing was prepared for each sample. 2) Meat extract 0.5% by weight, peptone 1.0% by weight, sodium chloride 0.5% by weight, agar 1.
A normal agar medium containing 5% by weight was poured, and after the medium was solidified, 1 × 10 ² bacterial solutions were applied to the surface of the agar medium. 3) The petri dish was placed upside down on the lid of the petri dish, sealed, sealed, and cultured at 35 ° C. for 2 days to observe the growth of the bacteria. As shown in Table 3, it was found that the mustard extract lost the antibacterial component, but the garlic and cinnamon extracts still had an antibacterial effect. Also,
Thymol and thyme extract also showed excellent effects.

[0030]

[Table 3]

Example 4 (Persistence test of antifungal property) <Sample> Thymol: Thymol crystal Nagaoka Jitsugyo Co., Ltd. Thyme extract: "THYME OIL RED BPC49SSI" Bush
Bourke Allen Morimura Co., Ltd. Mustard extract: "Oil mustard MY-800"
Minoh Hisashi Garlic extract: "Garlic oil" Eikodo Cinnamon extract: "CINNAMON OIL BARK A" Bush
Bork Allen Morimura Co., Ltd. <Test bacteria> Penicillium citrinum (blue mold)

<Test Method> 1) A piece of filter paper impregnated with 10 μL of a sample was placed at the center of the lid of a petri dish placed with the inner surface facing upward, and this was left open for 3 hours. . The same thing was prepared for each sample. 2) Pour potato dextrose agar medium into the body of petri dish, and after the medium has solidified, the number of spores was 1 × on the surface of the agar medium.
It was applied the adjusted bacterial suspension to 10 ^2. 3) The petri dish was placed upside down on the lid of the petri dish, sealed, sealed, and cultured at 25 ° C. for 10 days to observe the growth of the mold. As shown in Table 4, it was found that the mustard extract lost the antifungal effect, but the garlic and cinnamon extracts still had the antifungal effect. Thymol and thyme extract also exhibited excellent effects.

[0033]

[Table 4]

Example 5 (Food preservation test) <Sample> Thymol: Thymol crystal Nagaoka Jitsugyo Co., Ltd. Thyme extract: "THYME OIL RED BPC49SSI" Bush
Gark Extract: "Garlic Oil" Cinnamon Extract: "CINNAMON OIL BARK A" Bush Allen Morimura Co., Ltd.
Boke Allen Morimura Co., Ltd.

<Test Food> Commercial Bread <Test Method> One bread and a piece of filter paper impregnated with 100 μL of a sample are placed in a 1.6 L plastic container so as not to come into contact with each other, sealed, and allowed to stand at room temperature. Was observed. As shown in Table 5, it was found that the garlic and cinnamon extracts were also effective in preserving actual foods. Thymol and thyme extract also exhibited excellent effects.

[0036]

[Table 5]

Example 6 (Test of food preservability) <Sample> Thymol: Thymol crystal Nagaoka Jitsugyo Co., Ltd. Thyme extract: "THYME OIL RED BPC49SSI" Bush
Bourke Allen Morimura Co., Ltd. <Test food> Commercial beef

<Test Method> Commercially available beef block meat (about 5 cm × 5 cm, about 1 cm thick) and a sample 100 placed on a plastic petri dish in a 700 mL plastic container
The pieces of filter paper impregnated with μL were placed so as not to come into contact with each other, sealed, and allowed to stand at room temperature for 3 days to measure the number of general bacteria. The number of bacteria was measured by a standard agar plate culture method (cultured at 35 ° C. for 2 days). As shown in Table 6, it was found that thymol and thyme extract inhibited the growth of general bacteria and were also effective in preserving actual foods.

[0039]

[Table 6]

Example 7 (Odor sensory test) <Sample> Mustard extract: "Oil mustard MY-800"
Minoh Hisashi Garlic extract: "Garlic oil" Eikodo Cinnamon extract: "CINNAMON OIL BARK A" Bush
Boke Allen Morimura Co., Ltd.

<Test Method> 1) A commercially available bread was impregnated with 10 μL of a sample and placed in a plastic bag for each sample. 2) Ten people, each of which was randomly selected, evaluated whether or not the smell was favorable. The number of people who answered that the garlic extract: 3 persons, cinnamon extract: 10
Human, mustard extract: 0. From the above results, it was found that the odor of the garlic and cinnamon extracts was more preferable than the mustard extract for food.

Example 8 (Odor Sensory Test) <Sample> Thymol: Thymol Crystal Nagaoka Jitsugyo Co., Ltd. Thyme Extract: "THYME OIL RED BPC49SSI" Bush
Bokeh Allen Morimura Co., Ltd. Cinnamon extract: "CINNAMON OIL BARK A" Bush
Gark Extract: "Garlic Oil" Eikodo Mustard Extract: "Oil Mustard MY-800"
Minoh Hisashi Co., Ltd.

<Test Method> 1) A sample of 10 μL was applied to the surface of a commercially available beef block meat (size about 5 cm × 5 cm, thickness about 1 cm), and 500
A sample in a mL plastic container was prepared. 2) Ten people, each of which was randomly selected, evaluated whether or not the smell was favorable. The number of people who answered that they were preferable was 8 thymol, 9 thyme extract, 4 cinnamon extract, 8 garlic extract, and 1 mustard extract. From the above results, it was found that the odor of the thymol, thyme extract, and garlic extract was particularly preferable to mustard extract when used for meat.

[0044]

The method for preserving food of the present invention using an extract obtained from a specific plant material such as cinnamon, cassia, garlic, thyme, oregano has antibacterial properties, odor,
It is a good preservation method with long lasting effect.

Claims (6)

[Claims] 1. An extract obtained from one or more plant materials selected from the group consisting of cinnamon, cassia, garlic, thyme, and oregano during the storage of food, in the vicinity of the food, the volatile content in the extract A food preservation method characterized by volatilizing components. 2. The method according to claim 1, wherein the thymol content of the thyme or oregano extract is 30% by weight or more. 3. The storage method according to claim 1, wherein the food and the extract are enclosed in a substantially air-impermeable container. 4. The storage method according to claim 1, wherein the extract is contained in a food packaging material. 5. The storage method according to claim 1, wherein the extract is contained in a sustained-release material. 6. A method for preserving food, wherein thymol is present near the food during preservation of the food.