JPH11206355A - Allyl isothiocyanate preparation for food - Google Patents
Allyl isothiocyanate preparation for foodInfo
- Publication number
- JPH11206355A JPH11206355A JP10010502A JP1050298A JPH11206355A JP H11206355 A JPH11206355 A JP H11206355A JP 10010502 A JP10010502 A JP 10010502A JP 1050298 A JP1050298 A JP 1050298A JP H11206355 A JPH11206355 A JP H11206355A
- Authority
- JP
- Japan
- Prior art keywords
- allyl isothiocyanate
- preparation
- food
- water
- aqueous solution
- 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
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、食品用清浄剤や
鮮度保持剤などに用いられる食品用イソチオシアン酸ア
リル製剤に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food-grade allyl isothiocyanate formulation used as a food detergent or a freshness preserving agent.
【０００２】[0002]
【従来の技術】イソチオシアン酸アリル（ＣＨ2 ＝ＣＨ
ＣＨ2 Ｎ＝Ｃ＝Ｓ）は、黒カラシやワサビの種子から得
られるカラシ油中に主成分として含まれ、食品の辛味成
分として良く知られている。 2. Description of the Related Art Allyl isothiocyanate (CH 2 ＣＨCH
CH 2 N = C = S) is contained as a main component in mustard oil obtained from black mustard and wasabi seeds, and is well known as a pungent component of foods.
【０００３】また、イソチオシアン酸アリルは、水に溶
け難く、油に溶けやすい物性であり、油溶の状態では揮
散し難く、分解に対しても比較的よく安定している。因
みに、イソチオシアン酸アリルの溶解度は、常温の水や
７０％エタノールに対して０．２ｇ／１００ｍｌ、９０
％エタノールやエーテル、ベンゼンに対しては７〜１０
ｇ／１００ｍｌである。[0003] Allyl isothiocyanate is hardly soluble in water and has physical properties that it is easily soluble in oil. It is hardly volatilized in an oil-soluble state and is relatively well stable against decomposition. Incidentally, the solubility of allyl isothiocyanate is 0.2 g / 100 ml, 90% in water at room temperature or 70% ethanol.
% For ethanol, ether and benzene
g / 100 ml.
【０００４】ところで、食品素材は親水性のものが多い
ので、低濃度のイソチオシアン酸アリルの水溶液を調製
し、食品素材への浸透分散性を高めるようにして用いる
ことが好ましい。[0004] Since many food materials are hydrophilic, it is preferable to prepare a low-concentration aqueous solution of allyl isothiocyanate and use it so as to enhance the permeation and dispersibility in the food material.
【０００５】また、イソチオシアン酸アリルは、カラシ
やワサビなどの食用植物に含まれている物質であって、
香辛性の他に抗菌性も認められるため、これを食品に添
加したり、微生物増殖抑制剤や生鮮食品の鮮度保持剤と
して利用する試みが、特開平６−３０３９５２号公報に
開示されている。[0005] Allyl isothiocyanate is a substance contained in edible plants such as mustard and wasabi.
Japanese Unexamined Patent Publication (Kokai) No. 6-303952 discloses an attempt to add antimicrobial properties to foods or to use them as a microbial growth inhibitor or a freshness preserving agent for fresh foods, because they have antibacterial properties in addition to spiceiness.
【０００６】上記公報によると、イソチオシアン酸アリ
ル０．００１〜８０重量％と、ショ糖脂肪酸エステル
（ＨＬＢ値３〜９）などの乳化剤と、プロピレングリコ
ールなどの乳化助剤とを混合した乳化物を調製し、この
ものを水と任意の割合で混合できる水溶性製剤が開示さ
れている。According to the above publication, an emulsion obtained by mixing 0.001 to 80% by weight of allyl isothiocyanate, an emulsifier such as sucrose fatty acid ester (HLB value 3 to 9), and an emulsifier such as propylene glycol is used. A water-soluble formulation which can be prepared and mixed with water in any proportion is disclosed.
【０００７】[0007]
【発明が解決しようとする課題】しかし、上記した従来
のイソチオシアン酸アリル製剤に関する技術では、イソ
チオシアン酸アリルと水とを任意の割合で混合した際に
乳化させており、この乳化混合物は完全な水溶液ではな
いので、放置すると固液分離現象が起こるという問題点
がある。However, according to the above-mentioned technology relating to the conventional allyl isothiocyanate preparation, allyl isothiocyanate and water are emulsified when mixed at an arbitrary ratio, and this emulsified mixture is completely dissolved in an aqueous solution. However, there is a problem that a solid-liquid separation phenomenon occurs when left unattended.
【０００８】また、前記イソチオシアン酸アリルを含有
する乳化混合物は、乳化状態で水中に均一に分散しても
イソチオシアン酸アリルの刺激臭が若干残っており、こ
の臭気は種々の食品に添加するときの制限要因となって
好ましくないという問題点もあった。In addition, the emulsified mixture containing allyl isothiocyanate still has some pungent odor of allyl isothiocyanate even when it is uniformly dispersed in water in an emulsified state. There was also a problem that it was unfavorable as a limiting factor.
【０００９】また、従来のイソチオシアン酸アリル含有
の水溶性製剤は、低濃度で用いるとイソチオシアン酸ア
リルが分解しやすいので、生鮮食品の鮮度を保持する効
果が長時間維持できないという問題点もあった。In addition, the conventional water-soluble preparation containing allyl isothiocyanate has a problem that when used at a low concentration, allyl isothiocyanate is easily decomposed, so that the effect of maintaining freshness of fresh food cannot be maintained for a long time. .
【００１０】そこで、この発明の課題は、上記した問題
点を解決して、食品用イソチオシアン酸アリル製剤を、
完全に水溶化した製剤形態にして、その水溶液が固液分
離せず充分に安定したものとすることである。Accordingly, an object of the present invention is to solve the above-mentioned problems and to provide an allyl isothiocyanate preparation for food,
The purpose of the present invention is to provide a completely water-solubilized preparation form so that the aqueous solution is sufficiently stable without solid-liquid separation.
【００１１】また、この発明の他の課題は、食品用イソ
チオシアン酸アリル製剤のイソチオシアン酸アリルの刺
激臭を抑制し、しかも鮮度保持効果が長期間維持できる
ようにした食品用イソチオシアン酸アリル製剤を提供す
ることである。Another object of the present invention is to provide an allyl isothiocyanate preparation for food which suppresses the irritating odor of allyl isothiocyanate of the allyl isothiocyanate preparation for food and can maintain the freshness maintaining effect for a long period of time. It is to be.
【００１２】[0012]
【課題を解決するための手段】上記した課題を解決する
ため、本願の発明においては、ＨＬＢ値１１以上のショ
糖脂肪酸エステルと、イソチオシアン酸アリルと、クエ
ン酸ナトリウムとを水に溶解した水溶液からなる食品用
イソチオシアン酸アリル製剤としたのである。Means for Solving the Problems In order to solve the above-mentioned problems, in the present invention, a sucrose fatty acid ester having an HLB value of 11 or more, allyl isothiocyanate, and sodium citrate are dissolved in an aqueous solution. Thus, an allyl isothiocyanate preparation for food was obtained.
【００１３】または、ＨＬＢ値１１以上のショ糖脂肪酸
エステルと、イソチオシアン酸アリルと、クエン酸ナト
リウムと、香料とを水に溶解した水溶液からなる食品用
イソチオシアン酸アリル製剤としたのである。前記香料
は、レモン精油またはスカッシュ精油を採用することが
好ましい。Alternatively, an allyl isothiocyanate preparation for foods comprising an aqueous solution obtained by dissolving a sucrose fatty acid ester having an HLB value of 11 or more, allyl isothiocyanate, sodium citrate and a flavor in water is provided. It is preferable to use lemon essential oil or squash essential oil as the flavor.
【００１４】上記したように構成される食品用イソチオ
シアン酸アリル製剤は、イソチオシアン酸アリルとＨＬ
Ｂ値１１以上のショ糖脂肪酸エステルとクエン酸ナトリ
ウムを必須成分として水に溶解したことにより、完全に
水溶化した製剤形態となり、その水溶液は長時間放置さ
れても固液分離せずに安定したものになる。The allyl isothiocyanate preparation for food constituted as described above comprises allyl isothiocyanate and HL
By dissolving a sucrose fatty acid ester having a B value of 11 or more and sodium citrate as essential components in water, a completely water-soluble preparation form is obtained, and the aqueous solution is stable without solid-liquid separation even when left for a long time. Become something.
【００１５】また、前記水溶液からなる食品用イソチオ
シアン酸アリル製剤は、従来の乳化混合物のようなイソ
チオシアン酸アリルの刺激臭がなく、しかも鮮度保持効
果は長期間充分に保たれる食品用イソチオシアン酸アリ
ル製剤になる。Further, the allyl isothiocyanate preparation for food comprising the above-mentioned aqueous solution does not have the irritating odor of allyl isothiocyanate as in a conventional emulsified mixture, and has a freshness preserving effect which is sufficiently maintained for a long period of time. Become a formulation.
【００１６】特に、レモン精油またはスカッシュ精油そ
の他の香料を添加した食品用イソチオシアン酸アリル製
剤は、上述した作用を示すと共にイソチオシアン酸アリ
ルの刺激臭が全くなく、好ましいものである。In particular, an allyl isothiocyanate preparation for food to which essential lemon or squash oil or other flavors are added is preferable because it exhibits the above-mentioned action and has no pungent odor of allyl isothiocyanate.
【００１７】[0017]
【発明の実施の形態】この発明に用いるイソチオシアン
酸アリル（ＣＨ2 ＝ＣＨＣＨ2 Ｎ＝Ｃ＝Ｓ）は、黒カラ
シやワサビの種子などを原料とする天然のカラシ油中に
主成分として含まれている物質であり、抽出によっても
得られるが合成品であってもよい。これを合成する場合
は、アリルベンジルスルフィドにシアン化臭素を作用さ
せるか、ｐ−トルエンスルホン酸アリルエステルにチオ
シアン酸カリウムを作用させて製造できる。イソチオシ
アン酸アリルの市販品としては、純度９９％以上の化学
合成品である試薬特級（和光純薬工業社製）が挙げられ
る。BEST MODE FOR CARRYING OUT THE INVENTION Allyl isothiocyanate (CH 2 ＝ CHCH 2 N ＝ C ＝ S) used in the present invention is contained as a main component in natural mustard oil made from black mustard or wasabi seeds. It can be obtained by extraction but may be a synthetic product. When this is synthesized, it can be produced by reacting bromine cyanide with allylbenzyl sulfide or by reacting potassium thiocyanate with allyl p-toluenesulfonate. As a commercially available product of allyl isothiocyanate, a reagent special grade (manufactured by Wako Pure Chemical Industries, Ltd.), which is a chemically synthesized product having a purity of 99% or more, may be mentioned.
【００１８】この発明では、上記したイソチオシアン酸
アリルの安定化を図るため、クエン酸ナトリウムを添加
する。クエン酸ナトリウムは、エタノールに不溶である
が、常温（２５℃）水に７２ｇ／１００ｇの溶解性を示
し、水溶液はややアルカリ性となる。In the present invention, sodium citrate is added to stabilize the above-mentioned allyl isothiocyanate. Sodium citrate is insoluble in ethanol, but shows a solubility of 72 g / 100 g in water at normal temperature (25 ° C.), and the aqueous solution becomes slightly alkaline.
【００１９】この発明に用いるＨＬＢ値１１以上のショ
糖脂肪酸エステルは、多価アルコール型の非イオン界面
活性剤であって、ショ糖の水酸基（ショ糖１分子中に８
個存在する）に食用油脂由来の脂肪酸をエステル結合さ
せたものである。このようなショ糖脂肪酸エステルのＨ
ＬＢ（親水性−疎水性バランス）値の調整は、脂肪酸１
〜８分子までのエステル結合度が異なるショ糖脂肪酸エ
ステルの混合比率と、脂肪酸の種類を変えることによっ
てなされる。具体例として、脂肪酸の種類と、ＨＬＢ値
と、エステル組成（モノ・ジ・トリ・ポリエステル）の
関係を下記の表１に示した。The sucrose fatty acid ester having an HLB value of 11 or more used in the present invention is a polyhydric alcohol type nonionic surfactant, and has a hydroxyl group of sucrose (8 per molecule of sucrose).
Are present) in which fatty acids derived from edible fats and oils are ester-bonded. H of such a sucrose fatty acid ester
Adjustment of LB (hydrophilic-hydrophobic balance) value is based on fatty acid 1
This is achieved by changing the mixture ratio of sucrose fatty acid esters having different ester bond degrees of up to 8 molecules and the type of fatty acid. As a specific example, the relationship between the type of fatty acid, the HLB value, and the ester composition (mono-di-tri-polyester) is shown in Table 1 below.
【００２０】[0020]
【表１】 [Table 1]
【００２１】上述のように、この発明ではＨＬＢ値１１
以上に調整したショ糖脂肪酸エステルを採用する。なぜ
なら、ＨＬＢ値１１未満のショ糖脂肪酸エステルでは、
イソチオシアン酸アリルが完全に水溶化せず、その水溶
液が長時間放置されると固液分離するからである。一
方、ＨＬＢ値１１以上に調整したショ糖脂肪酸エステル
およびクエン酸ナトリウムを必須成分としてイソチオシ
アン酸アリルを水に溶解すると、完全に水溶化した製剤
形態となり、食品用イソチオシアン酸アリル製剤は、従
来の乳化混合物のようなイソチオシアン酸アリル刺激臭
がなくなり、かつ固液分離の現象を起こさないものとな
る。実用上好ましいショ糖脂肪酸エステルのＨＬＢ値
は、表１中の１１〜１６である。As described above, in the present invention, the HLB value 11
The sucrose fatty acid ester adjusted as described above is employed. Because, in a sucrose fatty acid ester having an HLB value of less than 11,
This is because allyl isothiocyanate does not completely become water-soluble, and solid-liquid separation occurs when the aqueous solution is left for a long time. On the other hand, when allyl isothiocyanate is dissolved in water with sucrose fatty acid ester adjusted to an HLB value of 11 or more and sodium citrate as essential components, a completely water-soluble formulation is obtained. This eliminates the allyl isothiocyanate-stimulated odor of a mixture and does not cause the phenomenon of solid-liquid separation. HLB values of practically preferable sucrose fatty acid esters are 11 to 16 in Table 1.
【００２２】また、この発明の食品用イソチオシアン酸
アリル製剤は、上記した必須成分以外にも、通常使用さ
れる乳化助剤、安定化剤や希釈成分を添加してもよく、
特にイソチオシアン酸アリルのマスキング性を考慮して
精油等の香料を添加することは好ましい。The allyl isothiocyanate preparation for foods of the present invention may contain, in addition to the above essential components, commonly used emulsifying auxiliaries, stabilizers and diluent components.
In particular, it is preferable to add a flavor such as an essential oil in consideration of the masking property of allyl isothiocyanate.
【００２３】なお、この発明でいう香料は、精油を含む
食品用香料であり、調合香料や天然香料のいずれであっ
てもよい。天然香料である精油は、テルペン系化合物を
含む混合物である。このような精油は、揮発性で酸化さ
れやすい物質であり、水蒸気蒸留、分留、揮発性有機溶
媒などによる抽出、圧搾などにより採油される。精油の
代表例としては、オレンジ油、レモン油、スカッシュ
（squash: カボチャ）油、ハッカ油、ローズ油、ジャス
ミン油、ラベンダー油、シトロネラ油、針葉（マツ属植
物の枝葉）油などが挙げられる。The fragrance referred to in the present invention is a fragrance for food containing essential oil, and may be any of a compounded fragrance and a natural fragrance. Essential oil, which is a natural flavor, is a mixture containing a terpene compound. Such an essential oil is a substance that is volatile and easily oxidized, and is extracted by steam distillation, fractionation, extraction with a volatile organic solvent or the like, or pressing. Representative examples of essential oils include orange oil, lemon oil, squash (squash) oil, peppermint oil, rose oil, jasmine oil, lavender oil, citronella oil, and needle (leaf and foliage) oil. .
【００２４】この発明では、上記した精油のうち、レモ
ン油またはスカッシュ油を使用して特に好ましいマスキ
ング効果を得ている。In the present invention, among the above essential oils, a particularly preferred masking effect is obtained by using lemon oil or squash oil.
【００２５】[0025]
【実施例】〔実施例１〜５〕水６５０ｇに、ショ糖脂肪
酸エステルを主成分とする食品用界面活性剤〔三菱化学
株式会社製：リョートーシュガーエステル ＬＷＡ−１
５７０、ショ糖ラウリン酸エステルを９５重量％含むシ
ョ糖脂肪酸エステル（ＨＬＢ値１５）４０％と、エタノ
ール約４％と、水約５６％の混合物〕を５０ｇ、クエン
酸ナトリウム１５０ｇ、プロピレングリコール１２０ｇ
配合すると共に、イソチオシアン酸アリル（以下、ＡＩ
Ｔと略記する。）を５０ｇ（実施例１）、１００ｇ（実
施例２）、２５０ｇ（実施例３）、５００ｇ（実施例
４）、２００ｇ（実施例５）を配合し、常温（２３℃）
でガラス棒で静かに攪拌混合して均一水溶液を得た。上
記各水溶液の成分（重量％）は、表２に示した。EXAMPLES [Examples 1 to 5] A surfactant for foods containing sucrose fatty acid ester as a main component [Ryoto Sugar Ester LWA-1 manufactured by Mitsubishi Chemical Corporation] was added to 650 g of water.
570, a mixture of 40% sucrose fatty acid ester (HLB value 15) containing 95% by weight of sucrose laurate ester, about 4% of ethanol and about 56% of water], 150 g of sodium citrate, 120 g of propylene glycol
Allyl isothiocyanate (hereinafter referred to as AI)
Abbreviated as T. ) Were mixed with 50 g (Example 1), 100 g (Example 2), 250 g (Example 3), 500 g (Example 4), and 200 g (Example 5) at room temperature (23 ° C.).
The mixture was gently stirred and mixed with a glass rod to obtain a uniform aqueous solution. Table 2 shows the components (% by weight) of the aqueous solutions.
【００２６】[0026]
【表２】 [Table 2]
【００２７】〔実施例６〜１０〕水６５０ｇに、ショ糖
脂肪酸エステルを主成分とする食品用界面活性剤（三菱
化学株式会社製：リョートーシュガーエステル Ｓ−１
１７０Ｓ、結合脂肪酸の７０％がステアリン酸であり、
ＨＬＢ値１１、強熱残留物含量を調整したもの）５０
ｇ、クエン酸ナトリウム１５０ｇ、プロピレングリコー
ル１２０ｇを配合すると共に、イソチオシアン酸アリル
（以下、ＡＩＴと略記する。）を５０ｇ（実施例６）、
１００ｇ（実施例７）、２５０ｇ（実施例８）、５００
ｇ（実施例９）、２００ｇ（実施例１０）を配合し、常
温（２３℃）でガラス棒で静かに攪拌混合して均一水溶
液を得た。Examples 6 to 10 A surfactant for foods containing sucrose fatty acid ester as a main component (Ryoto Sugar Ester S-1 manufactured by Mitsubishi Chemical Corporation) was added to 650 g of water.
170S, 70% of the bound fatty acid is stearic acid,
HLB value 11, adjusted for ignition residue content) 50
g, 150 g of sodium citrate and 120 g of propylene glycol, and 50 g of allyl isothiocyanate (hereinafter abbreviated as AIT) (Example 6).
100 g (Example 7), 250 g (Example 8), 500
g (Example 9) and 200 g (Example 10) were mixed and gently stirred and mixed with a glass rod at room temperature (23 ° C.) to obtain a uniform aqueous solution.
【００２８】〔比較例１〕表２中に示した配合割合で、
５０℃のＡＩＴに対して、ショ糖脂肪酸エステル（三菱
化学株式会社製：リョートーシュガーエステル Ｓ−３
７０：結合脂肪酸の７０％がステアリン酸であり、ＨＬ
Ｂ値３のショ糖脂肪酸エステル）と、同様に加温したプ
ロピレングリコールとエタノールをガラス棒で静かに攪
拌し、さらに水を添加混合して混合物からなる製剤を得
た。Comparative Example 1 At the compounding ratio shown in Table 2,
For AIT at 50 ° C, sucrose fatty acid ester (Ryoto Sugar Ester S-3 manufactured by Mitsubishi Chemical Corporation)
70: 70% of the bound fatty acid is stearic acid, HL
A sucrose fatty acid ester having a B value of 3), propylene glycol and ethanol, which had been similarly heated, were gently stirred with a glass rod, and water was further added and mixed to obtain a preparation comprising a mixture.
【００２９】〔比較例２〕比較例１と全く同じ配合割合
で、５０℃のＡＩＴに対して、ショ糖脂肪酸エステル
（三菱化学株式会社製：リョートーシュガーエステル
Ｓ−９７０：結合脂肪酸の７０％がステアリン酸であ
り、ＨＬＢ値９のショ糖脂肪酸エステル）と、同様に加
温したプロピレングリコールとエタノールをガラス棒で
静かに攪拌し、さらに水を添加混合して混合物からなる
製剤を得た。Comparative Example 2 A sucrose fatty acid ester (Ryoto Sugar Ester, manufactured by Mitsubishi Chemical Corporation) was used at the same mixing ratio as in Comparative Example 1 and AIT at 50 ° C.
S-970: 70% of the bound fatty acid is stearic acid, sucrose fatty acid ester having an HLB value of 9), propylene glycol and ethanol, which have been similarly heated, are gently stirred with a glass rod, and water is further added and mixed. Thus, a preparation comprising the mixture was obtained.
【００３０】固液分離試験：前記実施例１〜１０、比
較例１および比較例２をビーカーに収容し、製造後３日
間静置したものを観察した。Solid-Liquid Separation Test: The above Examples 1 to 10, Comparative Examples 1 and 2 were placed in a beaker and left to stand for 3 days after production.
【００３１】その結果、比較例１および比較例２のＡＩ
Ｔ製剤は、白濁し析出物が肉眼で確認されたが、実施例
１〜１０のＡＩＴ製剤は、水溶性を保っており、白濁や
析出現象は全く認められなかった。As a result, the AI of Comparative Example 1 and Comparative Example 2
The T preparation was cloudy and precipitates were visually observed, but the AIT preparations of Examples 1 to 10 maintained water solubility, and no clouding or precipitation phenomenon was observed.
【００３２】鮮度保持性試験：実施例１〜５をそれぞ
れ２リットルの水に希釈溶解し、ＡＩＴ濃度が２５０ｐ
ｐｍ、５００ｐｐｍ、１２５０ｐｐｍ、２５００ｐｐ
ｍ、１０００ｐｐｍのテスト用ＡＩＴ水溶液ａ、ｂ、
ｃ、ｄ、ｅを製造した。また、ブランクとしては、水道
水を用いた。Freshness retention test: Examples 1 to 5 were each diluted and dissolved in 2 liters of water, and the AIT concentration was 250 p.
pm, 500 ppm, 1250 ppm, 2500 pp
A, 1000 ppm AIT aqueous solution for test a, b,
c, d, and e were produced. Tap water was used as a blank.
【００３３】３〜５ｍｍ幅に細切りしたゴボウ、キャベ
ツまたはサラダ菜を２分間水道水で水洗した後、テスト
用水溶液ａまたはｃに２分間または５分間浸漬し、その
後、２分間水道水で水洗した。そして、これらの試験対
象品を冷蔵庫（庫内温度５〜６℃、湿度２０％）中に５
日間保存した後、色の変化を４段階に評価し、結果を○
印（色の変化なし）、○〜△（僅かな変色がある）、△
（部分的に変色がある）、×（全体に色の変化有り）と
して表３に示した。The burdock, cabbage or salad greens cut into 3 to 5 mm widths were washed with tap water for 2 minutes, immersed in an aqueous test solution a or c for 2 or 5 minutes, and then washed with tap water for 2 minutes. Then, these test items are placed in a refrigerator (inside the refrigerator at a temperature of 5 to 6 ° C. and a humidity of 20%) for 5 minutes.
After storage for days, the color change was evaluated on a four-point scale,
Mark (no color change), ○-△ (slight discoloration), △
The results are shown in Table 3 as (partial discoloration) and x (color change throughout).
【００３４】[0034]
【表３】 [Table 3]
【００３５】表３の結果からも明らかなように、テスト
用ＡＩＴ水溶液ａ、ｃに２分または５分浸漬した試験対
象品のゴボウ、キャベツまたはサラダ菜は、５日保存後
に色の変化が殆どなく（○〜△）または全くなく
（○）、鮮度保持性に優れていた。As is clear from the results shown in Table 3, the burdock, cabbage or salad greens of the test object immersed in the test AIT aqueous solutions a and c for 2 or 5 minutes showed almost no color change after storage for 5 days. (○-△) or no (（), excellent in freshness retention.
【００３６】しかし、水道水で水洗する処理のブランク
は、ゴボウおよびキャベツに変色がみられ、鮮度低下が
顕著であった。なお、表３の他に、水道水で水洗したゴ
ボウの細切りを室内（室温）で１日保存したところ、変
色（×印評価）したが、テスト用水溶液ｃに２分浸漬し
たゴボウの細切りは、同条件で殆ど変色がなかった（○
〜△評価）。However, in the blank which was washed with tap water, discoloration was observed in burdock and cabbage, and the freshness was remarkably reduced. In addition to Table 3, shredded burdock washed with tap water was stored in a room (room temperature) for 1 day, and discolored (evaluated by x). , Almost no discoloration under the same conditions (○
~ △ evaluation).
【００３７】以上の鮮度保持性試験に加えて、実施例６
または実施例８をそれぞれ２リットルの水に希釈溶解
し、ＡＩＴ濃度が２５０ｐｐｍまたは１２５０ｐｐｍの
テスト用ＡＩＴ水溶液を製造し、これらについても前記
した鮮度保持性試験を全く同様の条件で行なったが、そ
の結果はテスト用水溶液ａまたはｃについて行なった試
験結果と全く同様であり、鮮度保持性に優れていた。In addition to the freshness retention test described above, Example 6
Alternatively, Example 8 was diluted and dissolved in 2 liters of water, respectively, to produce a test AIT aqueous solution having an AIT concentration of 250 ppm or 1250 ppm, and the freshness retention test described above was performed on these under exactly the same conditions. The results were exactly the same as those of the test aqueous solution a or c, and were excellent in freshness retention.
【００３８】次に、３〜５ｍｍ幅に細切りしたキャベツ
またはゴボウを２分間水道水で水洗した後、テスト用Ａ
ＩＴ水溶液ｄに２分間浸漬し、その後、２分間水道水で
水洗した。そして、これらの試験対象品を冷蔵庫（庫内
温度５〜６℃、湿度２０％）中に４日間保存した後、色
の変化を４段階に評価し、結果を○印（色の変化な
し）、○〜△、△、×（色の変化有り）として表４に示
した。Next, cabbage or burdock cut into 3-5 mm widths was washed with tap water for 2 minutes,
It was immersed in an aqueous IT solution d for 2 minutes, and then washed with tap water for 2 minutes. Then, after storing these test items in a refrigerator (inside temperature 5 to 6 ° C., humidity 20%) for 4 days, the change in color is evaluated in four steps, and the results are marked with a circle (no change in color). , △ to Δ, Δ, × (color change occurred) are shown in Table 4.
【００３９】[0039]
【表４】 [Table 4]
【００４０】また、比較例１を２リットルの水に希釈溶
解し、テスト用ＡＩＴ混合液ｆを製造し、実施例５（テ
スト用ＡＩＴ水溶液ｅ）および比較例１（テスト用ＡＩ
Ｔ混合液ｆ）の鮮度保持性を比較した。すなわち、前記
同様に細切りしたゴボウを２分間水道水で水洗した後、
テスト用ＡＩＴ水溶液ｅまたはテスト用ＡＩＴ混合液ｆ
に２分間浸漬し、その後、２分間水道水で水洗した。そ
して、ゴボウおよびキャベツを室温で１２〜４８時間保
存した後、試験当初からの色の変化を４段階に評価し、
結果を○印（色の変化なし）、○〜△、△、×（全体に
色の変化有り）として表５に示した。Further, Comparative Example 1 was diluted and dissolved in 2 liters of water to produce a test AIT mixed solution f.
The freshness retention of the T mixture f) was compared. That is, after washing the burdock which was finely shredded as above with tap water for 2 minutes,
Test AIT aqueous solution e or Test AIT mixture f
For 2 minutes, and then washed with tap water for 2 minutes. After storing the burdock and cabbage at room temperature for 12 to 48 hours, the color change from the beginning of the test was evaluated in four stages,
The results are shown in Table 5 as ○ (no change in color), △ to △, Δ, × (change in color as a whole).
【００４１】[0041]
【表５】 [Table 5]
【００４２】表５の結果からも明らかなように、ＡＩＴ
の乳化混合液である比較例１（水溶液ｆ）は４８時間後
に変色したが、ＡＩＴの水溶液である実施例５（水溶液
ｅ）は、４８時間後に試験当初からの色の変化がなく、
長期鮮度保持効果に優れていた。As is clear from the results in Table 5, AIT
Comparative Example 1 (aqueous solution f), which is an emulsified mixture of the above, discolored after 48 hours, whereas Example 5 (aqueous solution e), which is an aqueous solution of AIT, showed no color change from the beginning of the test after 48 hours.
Excellent long-term freshness retention effect.
【００４３】また、実施例１０を２リットルの水に希釈
溶解したＡＩＴ１０００ppm テスト用水溶液についても
実施例５（水溶液ｅ）に対する上記試験と同じ長期鮮度
保持試験を行なったが、この結果は実施例５の結果と同
様であり、ＨＬＢ値１１のＡＩＴを使用した場合も長期
鮮度保持効果は優れていた。The same long-term freshness test as in Example 5 (aqueous solution e) was carried out on a 1000 ppm aqueous AIT test solution prepared by diluting and dissolving Example 10 in 2 liters of water. The result is the same as that of the above, and when AIT having an HLB value of 11 was used, the effect of maintaining long-term freshness was excellent.
【００４４】〔実施例１１、１２〕実施例５のＡＩＴの
水溶液を２リットルの水に希釈溶解してＡＩＴ濃度を１
０００ｐｐｍにし、これにレモン精油（長谷川香料社
製：レモン精油＃４９０）を３００ppm 、５００ppm ま
たは１０００ppm 添加して実施例１１のテスト用ＡＩＴ
水溶液ｅ1 、ｅ2 、ｅ3 を調製し、スカッシュ精油（長
谷川香料社製：スカッシュ精油＃４８９）を５００ppm
または１０００ ppm添加して実施例１２のテスト用ＡＩ
Ｔ水溶液ｅ4 、ｅ5 を調製した。Embodiments 11 and 12 The aqueous solution of AIT of Embodiment 5 was diluted and dissolved in 2 liters of water to adjust the AIT concentration to 1
000 ppm, to which 300 ppm, 500 ppm or 1000 ppm of lemon essential oil (Lemon essential oil # 490 manufactured by Hasegawa Koran Co., Ltd.) was added, and the test AIT of Example 11 was added.
Aqueous solutions e 1 , e 2 and e 3 were prepared, and 500 ppm of squash essential oil (Squash essential oil # 489 manufactured by Hasegawa Koran Co., Ltd.)
Or the test AI of Example 12 with the addition of 1000 ppm
T aqueous solutions e 4 and e 5 were prepared.
【００４５】ＡＩＴ臭および香料臭の官能試験 前記のようにして得られたテスト用ＡＩＴ水溶液ｅ1 、
ｅ2 、ｅ3 、ｅ4 およびｅ5 のＡＩＴ臭と、香料臭につ
いて、８人のパネラーによる官能試験を行なった。評価
は、ＡＩＴ臭または香料臭の強さ（１．なし、２．やっ
と感知できる、３．楽に感知できる、４．やや強い臭
い、５．強い臭い）の５段階とし、結果を表６に示し
た。Sensory test for AIT smell and perfume smell AIT aqueous solution e 1 for test obtained as described above,
Sensory tests were conducted by eight panelists on the AIT odor of e 2 , e 3 , e 4 and e 5 and the odor of perfume. The evaluation was conducted in five grades of AIT odor or perfume odor intensity (1. None, 2. At last, 3. Easy to detect, 4. Slightly strong odor, 5. Strong odor). Was.
【００４６】[0046]
【表６】 [Table 6]
【００４７】表６の結果からも明らかなように、レモン
精油またはスカッシュ精油を添加した実施例１１または
実施例１２のテスト用ＡＩＴ水溶液は、ＡＩＴ臭がな
く、香料臭のみが知覚された。なお、香料の臭気は１０
００ｐｐｍでは刺激的で好ましくなく、３００〜５００
ｐｐｍの中程度（２〜３）に調整することで充分であっ
た。また、鮮度保持効果について前記同様にして、香料
を添加したものと、添加しないものについても調べた
が、両者に鮮度保持効果の差はなく全く同等であった。As is evident from the results in Table 6, the test AIT aqueous solution of Example 11 or Example 12 to which the lemon essential oil or the squash essential oil was added had no AIT odor and only perfume odor was perceived. The odor of the fragrance is 10
00 ppm is irritating and undesirable, and 300-500
Adjusting to a moderate (2 to 3) ppm was sufficient. In addition, the freshness retaining effect was also examined in the same manner as described above, with and without the addition of the fragrance, and the two were completely equal with no difference in freshness retaining effect.
【００４８】また、実施例１０のＡＩＴ水溶液を２リッ
トルの水に希釈溶解してＡＩＴ濃度１０００ppm とし、
これにレモン精油（長谷川香料社製：レモン精油＃４９
０）またはスカッシュ精油（長谷川香料社製：スカッシ
ュ精油＃４８９）を５００ppm または１０００ppm とな
るように配合してテスト用ＡＩＴ水溶液を調製した。こ
れらに対して前記のＡＩＴ臭および香料臭の官能試験を
全く同じ条件で行なったところ、実施例１１または実施
例１２の試験結果と全く同様に良好な結果が得られた。The AIT aqueous solution of Example 10 was diluted and dissolved in 2 liters of water to an AIT concentration of 1000 ppm.
Add lemon essential oil (Hasegawa Koran Co., Ltd .: lemon essential oil # 49)
0) or squash essential oil (Squash essential oil # 489 manufactured by Hasegawa Koran Co., Ltd.) was blended at 500 ppm or 1000 ppm to prepare an AIT aqueous solution for testing. When a sensory test for the AIT odor and the flavor odor was performed on these under exactly the same conditions, good results were obtained in exactly the same manner as the test results of Example 11 or Example 12.
【００４９】これらのことから、レモン精油またはスカ
ッシュ精油を混合した系において、水溶液中のショ糖脂
肪酸エステルが、より選択的にＡＩＴを取り込んでその
臭気を抑制していると考えられ、所期したＡＩＴ臭の抑
制効果が認められた。From these facts, it is considered that the sucrose fatty acid ester in the aqueous solution in the system in which the lemon essential oil or the squash essential oil is mixed more selectively takes in AIT and suppresses its odor. The effect of suppressing the AIT odor was observed.
【００５０】[0050]
【発明の効果】本願の発明は、以上説明したように、Ｈ
ＬＢ値１１以上のショ糖脂肪酸エステルおよびクエン酸
ナトリウムを採用した食品用イソチオシアン酸アリル製
剤としたので、必須成分が完全に水溶化され水溶液から
なる製剤形態となり、固液分離せず安定した鮮度保持効
果のある食品用イソチオシアン酸アリル製剤となる利点
がある。According to the present invention, as described above, H
As an allyl isothiocyanate formulation for food that uses a sucrose fatty acid ester having an LB value of 11 or more and sodium citrate, the essential components are completely solubilized to form a formulation consisting of an aqueous solution, and stable freshness is maintained without solid-liquid separation. There is an advantage that it becomes an effective allyl isothiocyanate preparation for food.
【００５１】また、レモン精油またはスカッシュ精油を
添加してなる食品用イソチオシアン酸アリル製剤は、上
述したように安定した水溶液であるという利点と共に、
イソチオシアン酸アリルの刺激臭が全くなく、鮮度保持
効果も長時間維持できるという利点がある。In addition, the allyl isothiocyanate preparation for food to which lemon essential oil or squash essential oil is added has the advantage of being a stable aqueous solution as described above.
There is an advantage that there is no pungent odor of allyl isothiocyanate and the effect of maintaining freshness can be maintained for a long time.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 亀井 清 福井県坂井郡金津町自由ケ丘１丁目８番10 号 レンゴー株式会社福井研究所内 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Kiyoshi Kamei 1-8-10 Jiyugaoka, Kanazu-cho, Sakai-gun, Fukui Prefecture Rengo Co., Ltd. Fukui Research Laboratory
Claims (3)
ルと、イソチオシアン酸アリルと、クエン酸ナトリウム
とを水に溶解した水溶液からなる食品用イソチオシアン
酸アリル製剤。1. An allyl isothiocyanate preparation for foods comprising an aqueous solution obtained by dissolving a sucrose fatty acid ester having an HLB value of 11 or more, allyl isothiocyanate, and sodium citrate in water.
ルと、イソチオシアン酸アリルと、クエン酸ナトリウム
と、香料とを水に溶解した水溶液からなる食品用イソチ
オシアン酸アリル製剤。2. An allyl isothiocyanate preparation for food comprising an aqueous solution in which a sucrose fatty acid ester having an HLB value of 11 or more, allyl isothiocyanate, sodium citrate, and a fragrance are dissolved in water.
油である請求項２記載の食品用イソチオシアン酸アリル
製剤。3. The allyl isothiocyanate preparation for food according to claim 2, wherein the flavor is lemon essential oil or squash essential oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP01050298A JP3919916B2 (en) | 1998-01-22 | 1998-01-22 | Allyl isothiocyanate for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP01050298A JP3919916B2 (en) | 1998-01-22 | 1998-01-22 | Allyl isothiocyanate for food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11206355A true JPH11206355A (en) | 1999-08-03 |
| JP3919916B2 JP3919916B2 (en) | 2007-05-30 |
Family
ID=11751990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP01050298A Expired - Fee Related JP3919916B2 (en) | 1998-01-22 | 1998-01-22 | Allyl isothiocyanate for food |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL423838A1 (en) * | 2017-12-11 | 2019-06-17 | Cobico Spółka Z Ograniczoną Odpowiedzialnością | Functional component for non-alcoholic beverages and the non-alcoholic functional beverage |
-
1998
- 1998-01-22 JP JP01050298A patent/JP3919916B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL423838A1 (en) * | 2017-12-11 | 2019-06-17 | Cobico Spółka Z Ograniczoną Odpowiedzialnością | Functional component for non-alcoholic beverages and the non-alcoholic functional beverage |
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| Publication number | Publication date |
|---|---|
| JP3919916B2 (en) | 2007-05-30 |
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