| 摘要 |
PROBLEM TO BE SOLVED: To obtain a food preservability improver efficiently preserving microbial-proofing effect for a long time by mixing fat-and-oil liquid at normal temperatures with allylated mustard oil as a volatile antimicrobial substance so as to stably and continuously release the volatile antimicrobial substance. SOLUTION: This food preservability improver is obtained by mixing fat- and-oil liquid at normal temperatures (e.g. corn oil) with wasabi as a cruciferous plant, horseradish and allylated mustard oil as a volatile antimicrobial substance extracted from mustard so as to be 1-2 wt.% in the concentration of the allylated mustard oil in the fat-and-oil. The above concentration level is such that, even if the volatile antimicrobial substance is directly applied onto a food, its irritant odor does not remain significantly and can be entirely removed by heating the food before eating it, furthermore during preserving such foods the releasing level of the volatile antimicrobial substance can be maintained stably and continuously to prolong its sustained release time so as to efficiently preserve the microbial-proofing effect of the foods for long time. This food preservability improver is useful for improving the preservabilit of semi-cooked foods in chilled food distuibution activities.
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