JPS5966869A - Method for preventing mycotoxicity of raw nut or spice - Google Patents

Abstract

PURPOSE:To prevent the generation of mycotoxicity in raw nuts or spices, without lowering the quality, at a low cost, by sealing the raw nuts or spices together with a disoxidation agent in a container. CONSTITUTION:Raw nuts or spices are sealed together with a disoxidation agent in a gas-impermeable container. The raw nuts are fresh nuts which are not heat-treated, e.g. peanuts, pistachio nuts, almond, Brazil nuts, cashew nuts, hazel nuts, walnuts, etc. The spice is e.g. pepper, nutmeg, Guinea pepper, etc. The disoxidation agent is a solid composition capable of absorbing oxygen, e.g. powder of iron, iron carbide, etc., a reducing inorganic salt such as sulfite, ferric salt, etc., or polyphenols such as hydroquinone, cathechol, etc. Among the above materials, a composition containing iron powder and an electrolyte, e.g. iron powder and a metal halide, is preferable from the view point of the effectiveness.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preventing mycotoxins in raw nuts or spices. More specifically, raw nuts or spices are sealed in a substantially non-porous container with an oxygen absorber;
The present invention relates to a method for preventing mycotoxins from raw nuts or spices, which is characterized by a rise in the order of 'e-e-fMF-'.

Nuts or spices are Aspergllus fl
avus and Aspergllus parasltl
Aflatoxin produced by Penicillium rukum, or Asper1
Polysulfur is contaminated by mycotoxins such as sterigmitocystin produced by 7Nlus Versicolor. 2. These mycotoxins are carcinogenic and do not heat the shells, so it is necessary to take precautions to prevent mold from forming on nuts or spices. There is.

However, if it is found in the bureau, it will be discontinued if it is discovered by the cauterization supervision department due to toxins and other molds. ：The Qin punishment was carried out □. □Traditionally, □Nara-
/"-i1'i"窺'BOKA□Methods to prevent the power of spices from turning blue include, for example, reducing the moisture content of spices to prevent the growth of mold. Methods have been adopted to prevent this, or to combine this method with low-temperature storage: W,' method. However, this method uses a lot of energy1 for drying, and furthermore, drying causes the nuts to dry.
Bamboo spices bring about the same low t';
``The invention has disadvantages such as requiring a large □ installation and a large amount of cost for thermal storage.'' This invention overcomes the opposition of JF'L et al.
It is rt and Naga σ)・.

In the present invention, raw nuts are peanuts.

Vistachio nuts, almonds, braleruna J”-1
1111 nuts, cashew nuts, hazelnuts, macacasia nuts, walnuts, giant corn, etc.
The first thing that needs to be heated is something that is in a raw state. ・1: Means. Raw spices include koshiyou, nuts, etc.

gu or chili pepper, etc.

In the present invention, the oxygen scavenger is a side-type composition that absorbs and absorbs oxygen. inorganic salts,
Polyphenols exemplified by hydro□quinone, catechol□, bimongalol□, butylhydrocyanylal, etc. , Yo□”7. Kasa example Oga. 6 No □ sex. 11, or a substance whose main active ingredient is a reducing agent such as a reducing polyhydric alcohol, exemplified by as-lupic acid, -liruby-acid, etc. Among these, those containing iron powder and a tM substance, for example, iron powder and a metal halide, are preferred in terms of effectiveness. These oxygen scavenger compositions have a Gurley air permeability of 200~too, ooo
sec/2qi 100□/jl7: Used in packaging with air-permeable packaging material.

In Masumei Nakamoku, there are 9 containers for fresh nuts or spices (containers made of non-porous packaging material with a deoxidizing side), but examples of packaging materials for 6 types of packaging include, for example, Homare, Yui 5 e = 1) 47 :I-),” 41 A
-J, :ll pao-sei, aluminum vapor deposited film, vinylin, jinchi 1/, n.

It is a vinyl alcohol copolymer, etc., and the permeability is 5, Ot-j (t, , / mj・,,
24har...

Preferably '2 (10C1,))12. ,,,'
24 h,, r ::', : , i atnln and the following are used. Further, as the container, a bag or a container with a lid is used.

The storage temperature of the raw nuts and spices in the present invention is generally 14-6 i -5'15°C, preferably 0°C to 45°C. ′ □゛Also,
It is not necessary to particularly dry the spices or spices that have not exploded and are to be sealed, but it is also possible to use a drying process in combination.

The present invention will be explained in more detail with reference to Examples below.

Aspergillus, which is a kind of toxin-producing Aspergillus
flavus spores 7, pX, 1. ,．． 07/
, Ji' Bee,, 50 things contaminated by Natsutsu! J and deoxidizing agent [iron as the main active ingredient, Gurley air permeability 2. ．． 0. ．． 9.9, jl) /'100, with 312.011 sealed with air packaging material, K
O, N/P? The samples were sealed in a bag (2, 20 × 300 questions) with air scissors, sealed, and stored at 1.25°C. Fill the bag with water. 11. ,,Q,,,,(0
,,%KS town was reorganized. The acid inside the bag? Does the temperature drop to 0.1% or less within 24 hours after sealing? Ta. 7. Economic and special benefits. The presence of flatoxin B, Flc, is 1. As shown in the following table, t)ru.

Even if stored for a long time, there will be 71 fura and toxin 131 (power).

Production of vitoxin) was observed, but not detected.　　　　.

Comparative Example 1 The same procedure as in Example was carried out except that the oxygen absorber was not sealed. The results are shown in Table 1. .

Comparative Example 2 Enclosure of oxygen absorber 1. And seal it with a KON/PR bag, the same Asperg+ as in the example! , us
100 of flavus, saved at 25'C, 1,
1. The results are shown in Table 1.

Table 1... Recitation L 7'Nia'l゛-Y77, J(%l)'J'-
I゛'L, il, pptzoru・Note 2. 80 indicates that it was not detected.

111 1 1
1 1 11 Applicant Mitsubishi Gas Chemical Co., Ltd. 1 □ 1
□

Claims (1)

[Claims] Avoid raw nuts and spices! ! Sealed together with the base material in a substantially non-porous container+? ←－← し □ A method for removing raw nuts from mycotoxins and spices, which is characterized by the fact that it has a negative effect on the human body, □