JPH03219857A - Freshness preservation of food and freshness preserving material - Google Patents
Freshness preservation of food and freshness preserving materialInfo
- Publication number
- JPH03219857A JPH03219857A JP2014659A JP1465990A JPH03219857A JP H03219857 A JPH03219857 A JP H03219857A JP 2014659 A JP2014659 A JP 2014659A JP 1465990 A JP1465990 A JP 1465990A JP H03219857 A JPH03219857 A JP H03219857A
- Authority
- JP
- Japan
- Prior art keywords
- freshness
- food
- ester
- isothiocyanate
- isothiocyanic
- 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.)
- Pending
Links
- 239000000463 material Substances 0.000 title claims abstract description 29
- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 238000004321 preservation Methods 0.000 title description 3
- 125000003118 aryl group Chemical group 0.000 claims abstract description 27
- -1 isothiocyanate ester Chemical class 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 abstract description 15
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 abstract description 14
- 239000004745 nonwoven fabric Substances 0.000 abstract description 3
- 229940057995 liquid paraffin Drugs 0.000 abstract description 2
- 230000009965 odorless effect Effects 0.000 abstract description 2
- 239000005022 packaging material Substances 0.000 abstract description 2
- 239000008159 sesame oil Substances 0.000 abstract description 2
- 235000011803 sesame oil Nutrition 0.000 abstract description 2
- 150000002148 esters Chemical class 0.000 abstract 5
- 239000003205 fragrance Substances 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 1
- 239000000758 substrate Substances 0.000 abstract 1
- 235000016720 allyl isothiocyanate Nutrition 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 150000002540 isothiocyanates Chemical class 0.000 description 4
- 239000000123 paper Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 240000007817 Olea europaea Species 0.000 description 2
- 241000207961 Sesamum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 244000195452 Wasabia japonica Species 0.000 description 2
- 235000000760 Wasabia japonica Nutrition 0.000 description 2
- 239000002250 absorbent Substances 0.000 description 2
- 230000002745 absorbent Effects 0.000 description 2
- 239000003463 adsorbent Substances 0.000 description 2
- 229940121375 antifungal agent Drugs 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 239000002985 plastic film Substances 0.000 description 2
- 229920006255 plastic film Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- ZMZDMBWJUHKJPS-UHFFFAOYSA-M Thiocyanate anion Chemical compound [S-]C#N ZMZDMBWJUHKJPS-UHFFFAOYSA-M 0.000 description 1
- 229910021536 Zeolite Inorganic materials 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 125000000217 alkyl group Chemical group 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 239000003429 antifungal agent Substances 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- ZMZDMBWJUHKJPS-UHFFFAOYSA-N hydrogen thiocyanate Natural products SC#N ZMZDMBWJUHKJPS-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 229920001451 polypropylene glycol Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000005060 rubber Substances 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229920005992 thermoplastic resin Polymers 0.000 description 1
- 239000010457 zeolite Substances 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
（技術分野）
本発明は、イソチオシアン酸エステルを用いる食品の鮮
度保持方法及び鮮度保持材に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a method and a freshness-preserving material for foods using isothiocyanate esters.
（従来技術及びその問題点）
わさびは、従来から抗菌作用や防カビ作用、腐敗防止作
用を有することは経験上知られている。(Prior art and its problems) It has been known from experience that wasabi has antibacterial, antifungal, and anticorrosion effects.
しかし、わさびの主成分であるイソチオシアン酸エステ
ルを有効成分として含む抗菌剤や、防カビ剤、鮮度保持
剤等の産業的薬剤は未だ開発されていない。However, industrial agents such as antibacterial agents, antifungal agents, and freshness-preserving agents that contain isothiocyanate ester, which is the main component of wasabi, as an active ingredient have not yet been developed.
本発明者らは、先にイソチオシアン酸エステルは、微小
ガス濃度ですぐれた殺菌作用又は抗菌作用を有すること
を見出し、この知見に基づいて数多くの出願を行ってい
る（特願平１−８８２７４号、同１−８８２７５号、同
１−８８２７６号、同１−８８２７７号、同１−９４７
７０号、同１−１３７７９２号等）。The present inventors have previously discovered that isothiocyanate esters have excellent bactericidal or antibacterial effects at minute gas concentrations, and have filed numerous applications based on this knowledge (Japanese Patent Application No. 1-88274). , No. 1-88275, No. 1-88276, No. 1-88277, No. 1-947
No. 70, No. 1-137792, etc.).
本発明者らは、イソチオシアン酸エステルを用いる食品
の鮮度保持においては、イソチオシアン酸エステルは、
微小ガス濃度であっても、消費者にとっては好ましくな
い特異臭があり、食品によってはその臭気の抑制が必要
であることが判明した。特に、芳香成分を含む芳香性食
品においては、その香りが重要視されるので、イソチオ
シアン酸エステルの特異臭はできる限り抑制するのが好
ましい。本発明者らは、この点の改善を行うべく鋭意研
究を重ねた結果、イソチオシアン酸エステルの蒸気中に
、芳香成分の香りを混入する時には、その芳香成分の香
りによってチオシアン酸エステルの特異臭が感じられな
くなり、イソチオシアン酸ニスチルによる食品の鮮度保
持を有利に達成し得ることを見出した。The present inventors have found that in maintaining the freshness of foods using isothiocyanate esters, isothiocyanate esters are
It has been found that even at a small gas concentration, there is a peculiar odor that is undesirable to consumers, and that it is necessary to suppress the odor depending on the food. In particular, in aromatic foods containing aromatic components, the aroma is important, so it is preferable to suppress the specific odor of isothiocyanate esters as much as possible. As a result of extensive research aimed at improving this point, the present inventors have found that when the scent of an aromatic component is mixed into the vapor of isothiocyanate ester, the unique odor of thiocyanate is absorbed by the scent of the aromatic component. It has been found that the freshness of foods can be advantageously maintained by using nistyl isothiocyanate.
（発明の効果）
本発明は、イソチオシアン酸エステルを用いる食品の鮮
度保持において、イソチオシアン酸エステルの特異臭を
抑制する方法及びそれに用いる鮮度保持材を提供するこ
とをその課題とする。(Effects of the Invention) An object of the present invention is to provide a method for suppressing the peculiar odor of isothiocyanate esters in preserving the freshness of foods using isothiocyanate esters, and a freshness-keeping material used therein.
（課題を解決するための手段）
本発明によれば、食品にイソチオシアン酸エステルの蒸
気を接触させるに際し、該イソチオシアン酸エステルの
蒸気中に、芳香成分の香りを混入し、該インチオシアン
酸エステルの臭気を実質上感じられなくすることを特徴
とする食品の鮮度保持方法が提供される。(Means for Solving the Problems) According to the present invention, when bringing the vapor of isothiocyanate ester into contact with food, the scent of an aromatic component is mixed into the vapor of the isothiocyanate ester, Provided is a method for preserving the freshness of food, which is characterized by making odor substantially unnoticeable.
また、本発明によれば、イソチオシアン酸エステルとと
もに、芳香成分を含有することを特徴とする食品の鮮度
保持材が提供される。Further, according to the present invention, there is provided a food freshness-keeping material characterized by containing an aromatic component together with an isothiocyanate ester.
本発明の鮮度保持材は、イソチオシアン酸エステルの蒸
気と芳香を発生するもので、基材に対してインチオシア
ン酸エステルと芳香成分を含有させることによって得る
ことができる。The freshness-keeping material of the present invention generates isothiocyanate vapor and aroma, and can be obtained by incorporating inthiocyanate and an aromatic component into a base material.
本発明におけるイソチオシアン酸エステルとしては、イ
ソチオシアン酸の脂肪族系及び芳香族系の各種エステル
が用いられるが、好ましくは、イソチオシアン酸アリル
エステル（ＣＨ２＝ＣＨＣＨ２ＮＣ５）や、イソチオシ
アン酸アルキルエステル（ＲＮＣ５，Ｒ：アルキル基）
が用いられる。本発明においては、カラシ油をそのまま
用いることができる。As the isothiocyanate ester in the present invention, various aliphatic and aromatic esters of isothiocyanate are used, but preferably allyl isothiocyanate (CH2=CHCH2NC5) and alkyl isothiocyanate (RNC5,R: alkyl group)
is used. In the present invention, mustard oil can be used as it is.
芳香成分としては、常温で液体ないし固体のものが用い
られ、固体のものは液体に溶解して用いられる。芳香成
分の具体例としては、各種の精油や、各種の食品着香料
が挙げられる。The aromatic components used are those that are liquid or solid at room temperature, and those that are solid are used after being dissolved in a liquid. Specific examples of aromatic components include various essential oils and various food flavoring agents.
基材としては、紙、不織布、プラスチックフィルム、吸
着剤等が挙げられる。Examples of the base material include paper, nonwoven fabric, plastic film, and adsorbent.
本発明の鮮度保持材は、基材に対してイソチオシアン酸
エステル及び芳香成分を含有させることによって製造さ
れる。例えば、基材が紙や不織布、吸着剤等の液体吸収
性やガス吸着性のものである場合、基材に対し、イソチ
オシアン酸エステルと芳香成分を含む液体を含浸させる
ことによって、あるいは、その液体からの混合蒸気を吸
着させることによって得ることができる。また、基材が
プラスチックフィルム等の液体吸着性やガス吸着性を有
しないものの場合には、イソチオシアン酸エステル、芳
香成分、充填剤５バインダー樹脂を含むコーチイン液を
作り、このコーテイング液を基材に塗布することによっ
て本発明の鮮度保持材を得ることができる。この場合、
バインダー樹脂としては、熱や紫外線硬化性樹脂が好ま
しく用いられるが、熱可塑性樹脂や、ゴム、天然高分子
等を用いることもできる。充填剤としては、微細シリカ
やゼオライト、炭酸カルシウム、パルプ粉末等の無機又
は有機系微粉末を用いることができる。The freshness-keeping material of the present invention is produced by incorporating an isothiocyanate ester and an aromatic component into a base material. For example, if the base material is liquid absorbent or gas absorbent such as paper, nonwoven fabric, or adsorbent, the base material may be impregnated with a liquid containing an isothiocyanate ester and an aromatic component, or the liquid It can be obtained by adsorbing mixed vapor from In addition, if the base material does not have liquid or gas adsorption properties such as plastic film, a coachine solution containing isothiocyanate ester, aromatic component, filler 5 binder resin is prepared, and this coating solution is applied to the base material. The freshness-preserving material of the present invention can be obtained by applying the freshness-preserving material. in this case,
As the binder resin, heat or ultraviolet curable resins are preferably used, but thermoplastic resins, rubber, natural polymers, etc. can also be used. As the filler, inorganic or organic fine powder such as fine silica, zeolite, calcium carbonate, pulp powder, etc. can be used.
本発明で鮮度保持材の製造用原料液として用いる芳香成
分とイソチオシアン酸エステルを含む液体は、流動パラ
フィンやポリエチレングリコール、ポリプロピレングリ
コール、グリセリン等の実質上無臭の有機液体に、芳香
成分とイソチオシアン酸エステルを混合溶解することに
よって得ることができる。この場合、イソチオシアン酸
エステルの有機液体中濃度は０．０１〜３０１〜３０重
量しくは０１１〜２０重量％の範囲にするのがよい。芳
香成分の濃度は、イソチオシアン酸エステルの臭気を実
質上感じさせないような濃度であり、芳香成分の種類に
もよるが、通常、イソチオシアン酸エステルに対して、
１．５重量倍以上、好ましくは２〜２０重量倍程度であ
る。また、原料液は、芳香成分を構成する精油又は有機
液体中にイソチオシアン酸エステルを混合溶解すること
によって製造することもできる。この場合、イソチオシ
アン酸エステルの精油又は有機液体中濃度は、０．１〜
３０重量Ｘ、好ましくは１〜２０重量％程度である。The liquid containing the aromatic component and the isothiocyanate ester used as the raw material liquid for producing the freshness-preserving material in the present invention is prepared by adding the aromatic component and the isothiocyanate ester to a substantially odorless organic liquid such as liquid paraffin, polyethylene glycol, polypropylene glycol, or glycerin. can be obtained by mixing and dissolving. In this case, the concentration of the isothiocyanate ester in the organic liquid is preferably in the range of 0.01 to 301 to 30% by weight or 0.11 to 20% by weight. The concentration of the aromatic component is such that the odor of the isothiocyanate ester is practically not felt, and although it depends on the type of aromatic component, it is usually
It is 1.5 times or more by weight, preferably about 2 to 20 times by weight. Further, the raw material liquid can also be produced by mixing and dissolving an isothiocyanate ester in an essential oil or an organic liquid constituting the aromatic component. In this case, the concentration of isothiocyanate ester in essential oil or organic liquid is 0.1 to
The amount is about 30% by weight, preferably about 1 to 20% by weight.
（発明の効果）
本発明の食品の鮮度保持方法は、包装容器や包装袋、包
装箱等の包装材料を用い、芳香性食品を前記鮮度保持材
とともに包装することによって実施される。このように
して包装された食品は、その鮮度保持材から揮散される
イソチオシアン酸工ステルの蒸気と接触して殺菌処理を
受け、カビの発生や、有害微生物による変質が防止され
る。しかも、その食品包装体を開封する時には、その包
装体内は、鮮度保持材から揮散される芳香成分の香りに
よりイソチオシアン酸エステルの臭気が感じられず、消
費者に対するイソチオシアン酸エステルの臭気による不
快感は生じない。また１本発明においては、食品を包装
する場合に、その包装体内に芳香成分とイソチオシアン
酸エステルを含む液体又は蒸気をスプレーすることによ
っても、前記鮮度保持材を食品とともに包装する場合と
同様の効果が得られる。包装体内においてイソチオシア
ン酸エステルの蒸気による好ましい食品の殺菌効果を得
るには、包装体内におけるインチオシアン酸エステルの
蒸気濃度は、容量基準で、１０ｐｐｍ以上、好ましくは
５０〜５００ｐｐｍ程度にするのがよい。(Effects of the Invention) The method for keeping food fresh according to the present invention is carried out by packaging aromatic foods together with the freshness keeping material using a packaging material such as a packaging container, a packaging bag, or a packaging box. Foods packaged in this way are sterilized by coming into contact with the isothiocyanate vapor volatilized from the freshness-preserving material, thereby preventing the growth of mold and deterioration by harmful microorganisms. Moreover, when the food package is opened, the odor of the isothiocyanate ester is not felt inside the package due to the scent of the aromatic component volatilized from the freshness-preserving material, and the consumer does not feel any discomfort due to the odor of the isothiocyanate ester. Does not occur. In addition, in the present invention, when packaging food, spraying a liquid or vapor containing an aromatic component and isothiocyanate ester into the package can also achieve the same effect as when packaging the freshness-preserving material together with the food. is obtained. In order to obtain a preferable food sterilization effect by the isothiocyanate ester vapor in the package, the concentration of the inthiocyanate vapor in the package is preferably 10 ppm or more, preferably about 50 to 500 ppm, on a volume basis.
本発明は、特に香りが重要視される芳香性食品に対して
好ましく適用される。この場合、イソチオシアン酸エス
テルとともに使用する芳香成分としては、その食品中の
芳香成分と同じ又は近似する香りを与えるものが有利に
用いられる。このような芳香成分を選定する時には、そ
の食品からの香りが強化されて、製品の付加価値が増大
されるという利点が得られる。The present invention is preferably applied to aromatic foods in which aroma is particularly important. In this case, as the aromatic component used together with the isothiocyanate ester, one that gives the same or similar aroma to the aromatic component in the food is advantageously used. When selecting such aroma ingredients, the advantage is that the aroma from the food is enhanced and the added value of the product is increased.
（実施例） 次に本発明を実施例により説明する。(Example) Next, the present invention will be explained by examples.
実施例
（１）鮮度保持材の調製
ゴマ油１０重量部にイソチオシアン酸アリル１重量部を
混合溶解して得た原料液５−を濾紙（１００ａｉ）に含
浸させて鮮度保持材を得た。このものから放散される香
りは、ゴマの香りであって、イソチオシアン酸アリルの
臭気は実質的に感じられなかった。Example (1) Preparation of freshness-keeping material A filter paper (100ai) was impregnated with raw material solution 5- obtained by mixing and dissolving 1 part by weight of allyl isothiocyanate in 10 parts by weight of sesame oil to obtain a freshness-keeping material. The aroma emitted from this product was that of sesame, and the odor of allyl isothiocyanate was not substantially detected.
また、オリーブ油１０重量部にイソチオシアン酸アリル
１重量部を混合溶解して得た原料液５ｍＱを濾紙（１０
０ｔｆｆｌ）に含浸させて鮮度保持材を得た。このもの
から放散される香りは、オリーブの香りであって、イソ
チオシアン酸アリルの臭気は実質的に感じられなかった
。In addition, 5 mQ of the raw material solution obtained by mixing and dissolving 1 part by weight of allyl isothiocyanate in 10 parts by weight of olive oil was added to a filter paper (10 parts by weight).
A freshness-keeping material was obtained by impregnating the freshness-keeping material with 0tffl). The aroma emitted from this product was an olive aroma, and the odor of allyl isothiocyanate was not substantially detected.
（２）鮮度保持試験
市販のウドンを前記で得た各鮮度保持材とともにＩＱの
容器に入れて密封し、室温に放置した。このようにして
保存したウドンは１週間後でもカビの発生は見られず、
また容器を開封した時に、ゴマ又はオリーブの香りが感
じられ、イソチオシアン酸アリルの臭気は実質五感じら
れなかった。(2) Freshness Preservation Test Commercially available udon was placed in an IQ container together with each of the freshness preservation materials obtained above, sealed, and left at room temperature. Udon stored in this way shows no mold growth even after a week.
Furthermore, when the container was opened, a scent of sesame or olive was felt, and the odor of allyl isothiocyanate was practically not detected.
また、比較のために、鮮度保持材を同封しないでウドン
を容器に入れ、密封して室温に放置した時には、４日間
でカビの発生が見られた。For comparison, when udon was placed in a container without a freshness preserving material, sealed and left at room temperature, mold growth was observed within 4 days.
Claims (2)
せるに際し、該イソチオシアン酸エステルの蒸気中に、
芳香成分の香りを混入し、該イソチオシアン酸エステル
の臭気を実質上感じられなくすることを特徴とする食品
の鮮度保持方法。(1) When bringing the vapor of the isothiocyanate ester into contact with the food, in the vapor of the isothiocyanate ester,
A method for maintaining the freshness of food, which comprises mixing the scent of an aromatic component to make the odor of the isothiocyanate ester substantially unnoticeable.
含有することを特徴とする食品の鮮度保持材。(2) A food freshness-preserving material characterized by containing an aromatic component together with an isothiocyanate ester.
Priority Applications (19)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014659A JPH03219857A (en) | 1990-01-23 | 1990-01-23 | Freshness preservation of food and freshness preserving material |
| NZ236018A NZ236018A (en) | 1989-11-09 | 1990-11-09 | Sterilisation of air, water and perishable foodstuffs using isothiocyanic acid ester vapour, compositions and apparatus for generating such |
| PCT/JP1990/001457 WO1991007093A1 (en) | 1989-11-09 | 1990-11-09 | Process involving sterilization step, product having bacteriocidal activity and process for preparing the same, fumigant, fumigation method, and bacteriocidal gas composition, and process and apparatus for preparing the same |
| KR1019980703096A KR0159753B1 (en) | 1989-11-09 | 1990-11-09 | Freshness preservation method of food and freshness preservative |
| KR1019910700726A KR0153246B1 (en) | 1989-11-09 | 1990-11-09 | Process for processing food with sterilization using isothiocyanate |
| MYPI90001983A MY109112A (en) | 1989-11-09 | 1990-11-09 | Processes including germ-destroying process,germicidal products and their preparation method, fumigant and fumigation method, as well as germicidal gas compositions, their preparation method and apparatus therefor |
| CN90109866A CN1046207C (en) | 1989-11-09 | 1990-11-09 | Method for producing sterile air, fresh food, bactericidal material and container |
| CA002045486A CA2045486A1 (en) | 1989-11-09 | 1990-11-09 | Processes including germ-destroying step, germicidal products and their preparation method, fumigant and fumigation method, as well as germicidal gas compositions, their preparation method and apparatus therefor |
| AU66359/90A AU6635990A (en) | 1989-11-09 | 1990-11-09 | Process involving sterilization step, product having bacteriocidal activity and process for preparing the same, fumigant, fumigation method, and bacteriocidal gas composition, and process and apparatus for preparing the same |
| SG1996004317A SG59952A1 (en) | 1989-11-09 | 1990-11-09 | Processes including germ-destroying step germicidal products and their preparation method fumigant and fumigation method as well as germicidal |
| EP19900916381 EP0452512A4 (en) | 1989-11-09 | 1990-11-09 | Process involving sterilization step, product having bacteriocidal activity and process for preparing the same, fumigant, fumigation method, and bacteriocidal gas composition, and process and apparatus for preparing the same |
| US08/076,833 US5436268A (en) | 1989-11-09 | 1993-06-15 | Processes including germ-destroying step, germicidal products and their preparation method, fumigant and fumigation method, as well as germicidal gas compositions, their preparation method and apparatus therefor |
| AU56422/94A AU666802B2 (en) | 1989-11-09 | 1994-02-25 | Bacteriocidal gas composition and process for preparing the same |
| CN95115614A CN1127586A (en) | 1989-11-09 | 1995-09-01 | A process and an apparatus for preparing a germicidal gas composition, a fumigant and a process for fumigayion |
| KR1019980703097A KR0159751B1 (en) | 1989-11-09 | 1998-04-28 | Synthetic resin film with germicidal property and method for preparation thereof |
| KR1019980703098A KR0159752B1 (en) | 1989-11-09 | 1998-04-28 | Container with germicidal effects and method for preparation thereof |
| CN98125554A CN1084590C (en) | 1989-11-09 | 1998-12-10 | Application of bactericide containing isothiocyanate |
| HK00101215.7A HK1022248B (en) | 1989-11-09 | 2000-02-28 | Use of a germicidal agent comprising an isothiocyanic acid ester |
| CNB011108541A CN1253081C (en) | 1989-11-09 | 2001-02-28 | Bactericidal fiber containing isothiocyanate bactericide, and its products, films and containers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014659A JPH03219857A (en) | 1990-01-23 | 1990-01-23 | Freshness preservation of food and freshness preserving material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03219857A true JPH03219857A (en) | 1991-09-27 |
Family
ID=11867342
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014659A Pending JPH03219857A (en) | 1989-11-09 | 1990-01-23 | Freshness preservation of food and freshness preserving material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03219857A (en) |
-
1990
- 1990-01-23 JP JP2014659A patent/JPH03219857A/en active Pending
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