JPH082285B2 - Sustained-release ethanol preparation - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of use] The present invention relates to an ethanol preparation suitable for storage of foods and having reduced stimulatory odor.

[Prior art]

As one of the mildew-proofing techniques for packaged foods, a method using ethanol gas, that is, a sustained-release ethanol preparation in which an ethanol agent is adsorbed by an adsorbent and sealed in an ethanol gas permeable container is used when packaging the food, The method of placing in a packaging container (Japanese Patent Publication No. 55-2273 etc.) is widely used.

Foods for which this method is used include Western confectionery, Japanese confectionery, Chinese confectionery, bread, mochi, noodles, delicacies, prepared foods, dried fruits, cereals, and seafood dry products.

[Problems to be solved by the invention]

The sustained-release ethanol preparation is one of the excellent antiseptic and antifungal methods that does not affect the taste of foods, but it has a major drawback in that it has an offensive odor and an irritating odor caused by ethanol. The causes of these offensive odors and irritating odors have not been clarified so far, and it is said that various causes such as irritating odor of ethanol itself, offensive odor due to impurities such as aldehydes contained in ethanol, and odor due to flavor are overlapped. Odor,
A sustained-release ethanol preparation having no irritating odor is desired.

[Means for solving problems]

As a result of various investigations, the present inventors have found that a sustained-release ethanol preparation in which ethanol having a reduced volatile acetate content is adsorbed on an adsorbent has significantly less offensive odor or pungent odor, and thus completed the present invention. is there.

That is, as a result of various investigations on the causes of offensive odors and irritating odors in sustained-release ethanol preparations, the present inventors have found that volatile acetic acid esters represented by methyl acetate and ethyl acetate contained in ethanol have offensive odors and irritating odors. It was confirmed to be the main causative agent of. That is, ethanol used in conventional sustained-release ethanol preparations contains volatile acetic acid esters such as methyl acetate and ethyl acetate at about 1500 ppm, and was produced by adsorbing such ethanol on an adsorbent. Sustained-release ethanol preparations contain volatile acetate vapors such as methyl acetate and ethyl acetate (700 to 100
It was found that it was contained.

Therefore, when the present inventors adsorbed ethanol having reduced volatile acetic acid esters such as volatile methyl acetate and ethyl acetate in ethanol to an adsorbent to prepare a sustained-release ethanol preparation, the offensive odor and pungent odor were It was found that the amount of the ester components in the volatile vapor was reduced to almost a half or less than that of the conventional one, which was almost insignificant. Particularly preferred was 60 ppm or less.

The content of methyl acetate and ethyl acetate in ethanol with reduced volatile acetate ester is preferably reduced to about 1000 ppm or less, preferably 700 ppm or less as determined by gas chromatography.

Ethanol having a reduced content of volatile acetic acid ester in this way may be adsorbed to remove volatile acid ester by physicochemical treatment of general food-grade industrial alcohols.
An extract (hereinafter referred to as an aroma extract) obtained by extracting with ethanol an aroma substance contained in an oily component in a brewed food (eg, miso) of a grain (eg, soybean) containing a large amount of a nitrogen-containing compound such as protein. Is preferably added to the industrial alcohol. The amount of this aroma extract added depends on the type of extract and the content of volatile acetic ester in the industrial ethanol used, so it cannot be generally determined, but it is generally 2% (w / v) relative to industrial ethanol. Even if it is preferably 1% or less, a sufficient effect can be achieved.

However, it is more preferable to determine the addition amount of this aroma extract by preliminary experiments. That is, the content of the initial volatile acetic acid ester of the industrial alcohol to be used is measured, then the extract is added, and the content of the volatile acetic acid ester is quantified again after sufficient stirring, and the content is approximately 1000 ppm or less, preferably In order to make it 700 ppm or less, it is advisable to determine how much acid ethanol should be added per unit amount.

This fragrant extract may be used alone as it is,
You may use together with other flavors. An example of a flavor containing the aroma extract is a food flavor, H-
No. 11 is given.

In the present invention, ethanol and food flavor H-N
The ratio of o.11 is 0.1 part by weight or more, preferably 0.3 to 12 parts by weight, with respect to the former 100 parts by weight.

When industrial ethanol containing this aroma extract is adsorbed on an adsorbent to prepare a sustained-release ethanol preparation, the offensive odor or pungent odor that deteriorates the flavor of food can be extremely reduced.

Examples of the adsorbent for adsorbing ethanol used in the present invention include paper, cotton and cellulose powder, methyl cellulose, starch, dextrin, carboxyvinyl polymer,
Powders of silicon dioxide, talc, zeolite, sepiolite, loess, kaolin, diatomaceous earth, bentonite, perlite, clay, alumina and the like can be mentioned, with silicon dioxide being preferred.

The amount of ethanol adsorbed on these adsorbents is 100%
The amount is 150 parts by weight or more, preferably about 230 parts by weight, based on parts by weight.

To manufacture the sustained-release ethanol preparation of the present invention, for example, the following may be carried out. That is, ethanol having a reduced content of methyl acetate and ethyl acetate in industrial ethanol is adsorbed on an adsorbent, mixed well, and then sealed in an ethanol gas permeable container. The ethanol to be encapsulated is generally adsorbed by an adsorbent and made into a powder form, but it may be encapsulated in any shape such as a granular form, pellet form or tablet form.

〔effect〕

 Next, the effects of the present invention will be shown by experimental examples.

Example (I) Silicon dioxide, 100 parts by weight of commercial food flavor H
− Industrial ethanol containing 0.6 parts by weight of No. 11 dissolved in 166
The powder adsorbent adsorbed by weight was filled and sealed in a small bag in which perforated polyethylene was laminated with Japanese paper to obtain a sample of the present invention.

As a control sample, a product to which industrial ethanol containing no commercial food flavor was adsorbed was used.

The volatile acetic acid ester concentration of methyl acetate and ethyl acetate in industrial alcohol before adding Food Flavor H-No. 11 was about 1500 ppm.
-The volatile acetic acid ester concentration of No. 11 was about 500 ppm.

Experimental method 1 g of the powdered ethanol adsorbent was filled in a small bag of 45 mm × 60 mm in size and laminated with Japanese paper on perforated polyethylene and sealed to give a sustained release ethanol preparation. Enclose this 1g product in a nylon laminar bag with low ethanol gas permeability and remove air.
100 cc of the solution was injected, and after 5 days at room temperature, the gas in the head space was analyzed by gas chromatography.

result Comparative value quantified with the control product group as 100. From the analysis value of the head space gas, the product of the present invention is 1/5 or less of the control product for methyl acetate and almost 0 for ethyl acetate. It can be seen that the gas is significantly reduced.

 However, the conditions of gas chromatography are column PEG 9000 FID temperature 78 ℃ sample size 1cc.

Experimental Example (II) 48 g of one loaf of bread was placed in a nylon laminating bag, 1 g of the present invention was enclosed, and after 4 days of sealing, a sensory test was conducted.

Sensory test results The scent was tested by 7 panelists.

As is clear from the results of Experimental Examples (I) and (II) above, the sustained-release ethanol preparation of the present invention was
Volatile acetate gas content in headspace gas and pungent aroma are significantly reduced.

Therefore, the present invention is expected as a food preservative with little deterioration in flavor.

Claims (1)

[Claims] 1. A sustained-release ethanol preparation in which ethanol having a reduced volatile acetate content is adsorbed on an adsorbent.