JP3228563B2 - Oil-in-water emulsion - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a oil-in-water emulsions and uses thereof consisting of oil and water containing allyl isothiocyanate in the fat or oil 80 (W / W)% or more. The oil-in-water emulsion according to the present invention provides microbicidal activity against harmful microorganisms or prevention of microbial growth (hereinafter, these are collectively referred to as microbial damage).
It has an action and is useful as a microbial disorder agent in the fields of foods, cosmetics, pharmaceuticals, agricultural chemicals and the like. Also, manufacturing factories,
Even in hospitals, homes, etc., where microorganisms grow locally on the walls, in various pipes, facilities such as cooling equipment, etc., and thereby hinder the original functions of those facilities, etc., use for the purpose of microbial damage Can be. Furthermore, the oil-in-water emulsion according to the present invention can be used for the purpose of maintaining the freshness of fresh foods such as fresh foods such as vegetables, fruits and fresh fish.

[0002]

2. Description of the Related Art Allyl isothiocyanate has been well known since ancient times as a pungent component of wasabi and hot pepper. Recently, it has been discovered that vaporized allyl isothiocyanate exhibits microbial damage to microorganisms, and applied techniques are being studied. Conventionally, the mainstream of the applied technology is silica gel holding allyl isothiocyanate,
A carrier such as a fibrous mat or a resin is placed in the same space as the target for microbial injury to release allyl isothiocyanate gas to exert a microbial injury effect.

[0003]

However, in the case where liquid allyl isothiocyanate is held on a solid carrier, it is necessary to dispose the solid carrier in the vicinity of the target for microbial injury. Therefore, there is a problem that the usability is poor and the carrier remains after the treatment with the microorganism. In addition, the cost of the carrier and the cost of holding the allyl isothiocyanate on the carrier are large, which is extremely disadvantageous economically. In addition, since the carrier is a non-food product, it cannot be directly added to a food product.

[0004] From such a viewpoint, the present inventors have conducted various studies. As a result, immersing a subject with microbial damage in water containing allyl isothiocyanate, spraying the water on the subject, Alternatively, the water can be blended with the object, and that the treatment can be effectively performed by treating the microorganisms with the water by passing the water through pipes incorporated in various pipes.
It has been found that freshness of fresh foods such as fruits and fresh fish can be maintained.

However, allyl isothiocyanate is oil-soluble and hardly soluble in water, and only a small amount of allyl isothiocyanate dissolves in water for the first time under strong stirring. In addition, those in which such a small amount of components are dissolved are inferior in microbial damage and freshness retention. For this reason, it has been practiced to dissolve allyl isothiocyanate in a large amount of an oil component to form an emulsion (Japanese Patent Publication No. 58-2669).
However, this product is in the form of an emulsion even when diluted with water, and is not suitable for being subjected to the above treatment. Moreover, when allyl isothiocyanate is dissolved in a large amount of oil component,
There is a tendency that its microbial damage action and freshness preserving action are weakened.

Accordingly, it is an object of the present invention to provide a microbial dysfunction,
An object of the present invention is to provide an allyl isothiocyanate preparation which has an excellent freshness preserving action on a fresh product and which can be dissolved or become in a state similar to that when dissolved in water. Another object of the present invention is to provide uses of such formulations.

[0007]

Means for Solving the Problems In order to achieve this object, the present inventors have made intensive studies and found that oils and fats
Medium allyl isothiocyanate 80 (W / W)% or more consisting of oil and water containing oil-in-water emulsion, very easily when diluted with water, and fining a state dissolved or as if dissolved in water, In addition, it has been found that it has excellent microbial damage and freshness preserving effects. Furthermore, the inventors have found that phospholipids are particularly suitable as emulsifiers for preparing oil-in-water emulsions of allyl isothiocyanate.

Accordingly, the present invention has the following gist. Allyl isothiocyanate content in fats and oils is 8
0 (W / W)% or more der Ru and fats and oils, oil-in-water emulsion consisting of water. A microbial disorder comprising the above oil-in-water emulsion.
A freshness preserving agent for a fresh product comprising the above oil-in-water emulsion.

The allyl isothiocyanate used in the present invention may be natural or synthetic. For example, an essential oil containing allyl isothiocyanate, for example, an extract or a crude product from wasabi or mustard may be used. However, when used for food, it is preferable to use natural products. Also, there is no limitation on the method for synthesizing allyl isothiocyanate,
A general method is to obtain an allyl iodide or allyl bromide by heating and reacting it with sodium thiocyanate in ethanol.

In the oil-in-water emulsion of the present invention, allyl isothiocyanate contains 80 (W / W)% or more, preferably 85 (W / W)% or more, more preferably 90 (W / W)%.
% Or more is used as an oil component. When the allyl isothiocyanate in the fat or oil is less than 80 (W / W)%, the amount of the oil component other than allyl isothiocyanate is too large, and the microbial damage effect of allyl isothiocyanate and the freshness preserving effect of fresh products are not sufficient. I can't get it.

In the oil-in-water emulsion of the present invention, water is usually used in an amount of 1 to 100 parts by weight, preferably 2 to 100 parts by weight, more preferably 4 to 20 parts by weight, based on 100 parts by weight of the fat or oil. . When the amount of water is less than 1 part by weight, generation of allyl isothiocyanate gas becomes remarkable during production of the oil-in-water emulsion, and the working environment tends to deteriorate. If the amount of water exceeds 1,000 parts by volume, it becomes difficult to produce a stable oil-in-water emulsion.

In the oil-in-water emulsion of the present invention, it is preferable to incorporate a phospholipid as an emulsifier. The phospholipid, lecithin such as soybean lecithin and egg yolk lecithin is used, the phospholipid was purified and separated from them and phospholipids them hydrogenated may also be used.
Hydrogenated phospholipids are also included in the phospholipids of the present invention. Phospholipids are also usually provided as products containing impurities such as fats and oils and gums. Phospholipids are recognized as food additives, and phospholipid blends can be used not only for industrial applications, but also for sterilization of foods. The blending ratio of the phospholipid in the oil-in-water emulsion of the present invention is usually 1 to 100 parts by weight, preferably 2 to 50 parts by weight, more preferably 10 to 30 parts by weight, based on 100 parts by weight of allyl isothiocyanate. .

Further, for the purpose of further improving the stability of the oil-in-water emulsion during storage, it is desirable to use a sucrose fatty acid ester. As the sucrose fatty acid ester, for example, lyoto-sugar ester (Mitsubishi Kasei Foods Co., Ltd.), DK ester (Daiichi Kogyo Seiyaku Co., Ltd.) and the like are used. Sucrose fatty acid esters are also recognized as food additives. The amount of the sucrose fatty acid ester is usually 1 to 10 based on 100 parts by weight of allyl isothiocyanate.
0 parts by weight, preferably 2 to 50 parts by weight, more preferably 3 to 30 parts by weight.

In the oil-in-water emulsion according to the present invention using an emulsifier, the allyl isothiocyanate particles in the water are covered with the emulsifier, so that the allyl isothiocyanate itself does not come into direct contact with water. content reduction by reaction with water Ru significantly suppressed.

The oil-in-water emulsion of the present invention can be produced by a method known per se. Incidentally, phospholipids used by dissolving the oil or fat containing allyl isothiocyanate, for sucrose fatty acid ester, having a low HLB is dissolved in Likewise Lee Sochioshian allyl solution, having high HLB in water Suspend or dissolve them, 30-75 ° C
It is preferable to employ a method in which the mixture is heated to the above temperature and emulsified using a homomixer, a homogenizer or the like.

[0016] The oil-in-water emulsion of the present invention comprises:
It is used as a freshness preservative for fresh products such as vegetables, fruits, seafood and cut flowers. Examples of the target microorganism in the microbial injury agent include bacteria (cocci, bacilli), yeast, actinomycetes, filamentous fungi, and the like. Examples of fresh products to be kept fresh include vegetables such as cabbage and bean sprouts, noodles such as udon and buckwheat, sweets such as cakes, seafood, cut flowers, and the like. For such uses, the oil-in-water emulsion of the present invention is used as it is or after being diluted with water.

[0017]

The present invention will be described in more detail with reference to the following examples. In this example except for Examples 2 and 3, allyl isothiocyanate used was a synthetic product having a purity of 98% or more.

Example 1 Using the emulsifiers (1) and (2) shown in Table 1,
% (W / V) allyl isothiocyanate emulsion was prepared and stored at room temperature for 21 days to examine the pharmaceutical stability. The results are as shown in Table 1, and are extremely stable emulsions. At this time, the allyl isothiocyanate- containing oil and fat was adjusted to 95 (W / W)% by coconut oil.
The emulsification was carried out using the one adjusted to the above.

[0019]

[Table 1]

○ indicates that the emulsion was stable, and △ indicates that layer separation of fat particles was observed. In the table, the concentration of the emulsifier was corrected for the content of the used reagent, and is shown as a net concentration. SE (A) shows sucrose fatty acid ester HLB3.0, and SE (B) shows sucrose fatty acid ester HLB14.0.

Example 2 / Comparative Example 1 8 parts by weight of mustard extract having an allyl isothiocyanate content of 94%, commercially available soybean lecithin (lecithin content of 50%)
%) 2 parts by weight of sucrose fatty acid ester 1 part by weight using a homogenizer to obtain 89 parts by weight of water to obtain an oil-in-water emulsion. 500 ml of a 400-fold diluted solution of this emulsion in water
Was immersed for 5 minutes in 30 g of cabbage sliced into a 4 mm width. The cabbage was taken out, stored in a polyethylene bag, and stored at room temperature (25 ± 5 ° C.). As Comparative Example 1,
An emulsion using 8 parts by weight of soybean oil instead of 8 parts by weight of allyl isothiocyanate was prepared in the same manner, subjected to the same immersion treatment, and stored in the same room. When the number of general viable cells was measured before and after 7 days from the treatment, the cabbage treated with the allyl isothiocyanate-containing emulsion had a significantly reduced number of bacteria compared to the cabbage before treatment as shown in Table 2. . On the other hand, in the case of Comparative Example 1, the number of bacteria was increased, and no bactericidal action was observed.

[0022]

[Table 2]

Example 3 / Comparative Example 2 Commercial soybean lecithin (lecithin content of 60 parts) was added to 5 parts by weight of mustard extract having an allyl isothiocyanate content of 96%.
%) Was dissolved in 2 parts by weight, and water 93 was added using a homogenizer.
The emulsion was emulsified with respect to parts by weight to obtain an oil-in-water emulsion. 1 g of a solution obtained by diluting this emulsion 10-fold with water was filled with cooked rice.
1 plastic container was capped and sprayed directly. After capping, it was stored at 25 ° C. As Comparative Example 2, instead of mustard extract, rapeseed oil containing no allyl isothiocyanate was used, and an emulsion prepared in the same manner was sprayed on cooked rice under the same conditions and stored at room temperature. Three days later, both the cooked rice and the number of general viable bacteria and coliform bacteria were measured. Table 3 shows the results.

[0024]

[Table 3]

Example 4 Using soybean oil to increase the allyl isothiocyanate content to 96%
Using an homogenizer, 10 parts by weight of an allyl isothiocyanate- containing oil and fat, 1 part by weight of commercially available egg yolk lecithin (enzyme-treated, 60% pure), and 1 part by weight of sucrose fatty acid ester (HLB: 15) were used in a homogenizer to obtain 88 parts by weight of water. Emulsified. A solution obtained by diluting the emulsion 10-fold with water was continuously introduced at a rate of 20 ml / min into cooling water of a cooling tower (circulation guess: 1 ton) installed on the roof of a confectionery factory. However, green algae disappeared after 2 weeks. On the other hand, when an emulsion prepared using soybean oil instead of allyl isothiocyanate was used, and it was applied to another cooling tower (1 ton of circulating water) in which the generation of green algae was also remarkable, such No algae growth inhibiting effect was observed.

Example 5 Using soybean oil to increase the allyl isothiocyanate content to 96%
3 parts by weight of an allyl isothiocyanate- containing fat or oil adjusted to
1 part by weight of commercially available soybean lecithin (purity 40%) and 0.2 part by weight of sucrose fatty acid ester (HLB: 8) were emulsified with 95.8 parts by weight of water using a homogenizer to obtain an allyl isothiocyanate-containing emulsion. . A solution obtained by diluting this emulsion by 20 times with water was sprayed once a day with 10 ml / m ² on a tile wall of a bathroom where black mold had developed, and no mold was observed for 6 months thereafter.

Examples 6 to 7 and Comparative Examples 3 to 5 Allyl isothiocyanate (AIT) contents were as shown in Table 4.
2 parts by weight of a commercially available soybean lecithin (lecithin content: 60%) was dissolved in 5 parts by weight of an oil and fat component (using soybean oil as an oil other than allyl isothiocyanate) at the ratio shown in (1), and water (93 parts by weight) was obtained using a homogenizer. To obtain an oil-in-water emulsion. 1 g of a 10-fold diluted solution of this emulsion in water
Was covered with a lid of a 45 liter plastic container containing cooked rice and sprayed directly. After being covered, the plate was stored at 25 ° C., and the number of general viable bacteria and coliforms were measured for each cooked rice. Table 4 shows the results.

[0028]

[Table 4]

Examples 8 to 9 and Comparative Examples 6 to 8 1 g of the same oil-in-water emulsion used in Example 6 was taken out of a 20-liter plastic container containing fresh cabbage and directly sprayed. After being covered, it was stored at 25 ° C. for 7 days, and the freshness of each bean sprouts was examined. The results are shown in Table 5.

[0030]

[Table 5]

[0031]

As described above in detail, the oil-in-water emulsion containing allyl isothiocyanate according to the present invention has a bactericidal action such as a bactericidal action and an inhibitory action on the growth of microorganisms, and further has an action of maintaining freshness of a fresh product. Was observed. Moreover, the present emulsion does not contain a conventional solid carrier. for that reason,
Not only can it be directly added to food, but also it can be easily diluted with water to make a clear liquid.Preparing an allyl isothiocyanate solution of any concentration, It can be used by methods such as application, spraying, and dipping.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yuichi Mizukami 1-1-47, Chuo-ku, Joto-ku, Osaka-shi Midori Cross-Castle East Branch Office (72) Inventor Akira Ozawa 1-1-47, Chuo, Joto-ku, Osaka-shi (72) Inventor Seiji Matsubara 3-5-12 Nihombashi, Chuo-ku, Tokyo New Yaesu Building Toshin Chemical Co., Ltd. (72) Inventor Shunji Hanagi 3-chome, Nihonbashi 3-chome, Chuo-ku, Tokyo No. 12 New Yaesu Building Toshin Chemical Co., Ltd. (56) References JP-A-55-120745 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) B01J 13/00

Claims (2)

(57) [Claims] An antimicrobial agent comprising an oil-in-water emulsion.
Thus, the oil-in-water emulsion can be used for isothiocyanic acid in oils and fats.
Oils and fats having a ril content of 80 (W / W)% or more, and water
A microbial disorder agent. 2. A freshness preserving agent for a fresh product comprising an oil-in-water emulsion.
An oil-in-water emulsion, wherein the oil-in-water emulsion contains
Oils and fats having an allyl anate content of 80 (W / W)% or more
And water, a freshness preserving agent for fresh products.