Smell generation inhibitor of food-derived kitchen waste, kitchen waste odor deodorizing composition and attraction inhibitor

Abstract

The present invention relates to a putrefaction inhibitor for food-derived kitchen waste, a kitchen waste odor deodorizing composition, and an attraction inhibitor. The subject of the present invention is to inhibit the generation of putrefaction in food-derived kitchen waste. The problem is solved by a putrefaction inhibitor for food-derived kitchen waste characterized by containing esters and menthanes.

Description

Technical Field

[0001] The invention relates to a putrefaction inhibitor for food-derived kitchen waste, a kitchen waste odor deodorizing composition containing the inhibitor, and a kitchen waste odor deodorizing product. Background Art

[0002] In recent years, awareness of deodorization in life has been increasing, and various deodorants suitable for various malodors such as toilet odor, kitchen waste odor, indoor odor, pet odor, pet feces and urine odor have been developed. Among them, the rancid odor of food-derived kitchen waste may cause discomfort to people in the kitchen, adjacent living room, etc., depending on the situation. Therefore, it is required to develop a deodorant suitable for deodorizing the rancid odor of food-derived kitchen waste.

[0003] Conventionally, various deodorants suitable for deodorizing bad odors have been proposed. For example, Patent Document 1 discloses a deodorant composition containing an alkanolamine compound, a polycarboxylic acid compound, and water, which is effective for deodorizing bad odors derived from kitchen waste and modified oily dirt.

[0004] In addition, for example, Patent Document 2 discloses a deodorant composition comprising: at least one selected from tetravalent metal phosphates and aluminum silicates; and at least one selected from hydrated zirconium oxide, zirconium oxide, zinc oxide, basic zinc carbonate, a hydrotalcite compound or a calcined product thereof, and an inorganic compound carrying at least one metal ion of copper ion, zinc ion or manganese ion, wherein the deodorant composition has excellent deodorizing performance against malodors emitted from feces and urine of humans and pets or kitchen waste.

[0005] Prior art literature

[0006] Patent Literature

[0007] Patent Document 1: Japanese Patent Application Publication No. 2008-23090

[0008] Patent Document 2: Japanese Patent Application Publication No. 2003-38623 Summary of the invention

[0009] Problems to be solved by the invention

[0010] The purpose of the deodorant composition described in the patent documents 1 and 2 is to deodorize the malodor that has already been generated. However, usually, before the garbage collection truck collects the kitchen waste, it needs to be stored in each household for a certain period of time, so during this period, the kitchen waste (especially food) will rot, and there is a problem that the kitchen waste odor gradually becomes stronger. Therefore, if only the kitchen waste odor that has already been generated is deodorized, it may not be a sufficient effect as a means to deal with the rotten odor of food-derived kitchen waste.

[0011] Means for solving problems

[0012] The present inventors focused on inhibiting the generation of rancid odor of food-derived kitchen waste in advance, rather than deodorizing the generated kitchen waste odor as in the past, and conducted various studies. As a result, they found that a certain specific component or combination of components effectively functions as an inhibitor of the generation of rancid odor of food-derived kitchen waste. In addition, they also found that the composition and product containing the inhibitor of the generation of rancid odor of food-derived kitchen waste also showed excellent deodorizing effect and mildew-proof effect on kitchen waste odor, and could prevent the attraction of small flies or flies, thereby completing the present invention.

[0013] That is, the present invention relates to the following.

[0014] [1] A method for inhibiting the occurrence of rancidity in food-derived kitchen waste, characterized in that the method contains esters and menthanes.

[0015] [2] The food-derived food waste putrefaction inhibitor according to [1], wherein the content of the ester is 5 to 70% by mass relative to 100% by mass of the food-derived food waste putrefaction inhibitor.

[0016] [3] The food-derived food waste putrefaction inhibitor according to [1], wherein the content of the menthanoid compound is 5 to 40% by mass relative to 100% by mass of the food-derived food waste putrefaction inhibitor.

[0017] [4] The food-derived kitchen waste rancidity inhibitor according to any one of [1] to [3], wherein the ester is at least one selected from the group consisting of allyl hexanoate, allyl heptanoate, allyl octanoate and benzyl acetate.

[0018] The menthanoids are at least one selected from terpineol and limonene.

[0019] [5] The food-derived food waste putrefaction inhibitor according to any one of [1] to [4], further comprising alcohol.

[0020] [6] The food-derived food waste putrefaction inhibitor according to [5], characterized in that the content of the alcohol is 5 to 60% by mass relative to 100% by mass of the food-derived food waste putrefaction inhibitor.

[0021] [7] The food-derived kitchen waste rancidity inhibitor according to [5] or [6], characterized in that the alcohol is one or more selected from dihydromyrcenol, linalool and phenylethanol.

[0022] [8] A method for inhibiting the occurrence of rancidity in food-derived kitchen waste, characterized in that it contains one or more selected from the group consisting of allyl hexanoate, allyl heptanoate, allyl octanoate, benzyl acetate, dihydromyrcenol, linalool, nonanol, phenylethyl alcohol, terpineol, limonene, nonanal, thymol and β-ionone.

[0023] [9] A composition for deodorizing food waste, comprising the inhibitor for the decomposition of food-derived food waste according to any one of [1] to [8].

[0024]

[10] The kitchen waste deodorizing composition according to [9] is in the form of a liquid, a foam, a tablet, a capsule or a drug-impregnated body.

[0025]

[11] An agent for attracting and preventing small flies or flies, characterized in that it contains the inhibitor for the decomposition of food-derived kitchen waste according to any one of [1] to [8].

[0026] Effects of the Invention

[0027] According to the present invention, it is possible to provide an inhibitor for the production of rancid odors in food-derived food waste, and a composition and a product using the inhibitor for the production of rancid odors in food-derived food waste. DETAILED DESCRIPTION

[0028] <Food source: kitchen waste>

[0029] The foods in the "food-derived kitchen waste" of the present invention include, for example, meat, crustaceans, vegetables, dairy products, bread, fruits, fish, rice, mushrooms, seasonings, seaweed, beverages, beans, snacks, noodles, etc., but are not limited to these.

[0030] Specifically, examples include meats such as pork, beef, and chicken; crustaceans such as squid, crabs, octopuses, and shrimp; vegetables such as radishes, potatoes, eggplants, carrots, broccoli, garlic chives, spinach, bitter gourds, green onions, lotus roots, Japanese ginger, rape flowers, turnip greens (Japanese: 力イワレ), Chinese cabbages, shiso, bell peppers, cabbages, onions, ginger, garlic, pumpkins, plums, peanuts, celery, leeks, and corn; dairy products such as cheese, yogurt, condensed milk, butter, and lactic acid bacteria beverages; breads such as bread, snack bread, and French bread; fruits such as apples, kiwis, lemons, tomatoes, bananas, oranges, apples, pears, grapefruits, grapes, and persimmons; fish such as whitebait, crucian carp, mackerel, horse mackerel, and saury; rice products such as rice and rice cakes; mushrooms such as shiitake mushrooms, enoki mushrooms, and hiratake mushrooms; seasonings such as tartar sauce, maple syrup, seasoned vinegar, mirin, Chinese soup stock, Japanese soup stock, sugar, salt, pepper, honey, ketchup, sauce, mayonnaise, soy sauce, miso, and spices; eggs (Japanese: 卵), seaweeds such as mozuku, wakame seaweed, and kelp; beverages such as beer, wine, Japanese sake, fruit juice, green tea, black tea, and coffee; beans such as peas, soybeans, and bean sprouts; snacks such as cookies, potato chips, chocolate, madeleines, and apple pies; noodles such as ramen, udon, buckwheat noodles, spaghetti, and macaroni, etc. In addition, for example, foods cooked from foods such as tekka maki (Japanese: 鉄火卷き), stir-fried foods, deep-fried foods, cooked rice, sesame salad, ginger grilled, and boiled eggs, frozen fried rice, frozen gratin, frozen dumplings, frozen mixed vegetables, etc., frozen foods; processed foods such as natto, tofu, dried small fish, sausages, okara, smoked squid, crab paste, dried whitebait, fish cakes, konjac, bamboo wheel rolls, dried small fish, dried persimmons, and raisins, etc. are generally considered to be food-derived kitchen waste, but are not limited to these.

[0031] [Foul odor of food-derived kitchen waste]

[0032] As the foul odor contained in food-derived kitchen waste, for example, well-known foul odor components such as ammonia, trimethylamine, methyl mercaptan, hydrogen sulfide, N-butyric acid, and N-valeric acid can be cited, but are not limited to these. Preferably, the foul odor generation inhibitor for food-derived kitchen waste of the present invention can inhibit the foul odors of ammonia, trimethylamine, and methyl mercaptan.

[0033] Hereinafter, the foul odor generation inhibitor for food-derived kitchen waste of the present invention will be described in detail.

[0034] [Foul odor generation inhibitor for food-derived kitchen waste]

[0035] The foul odor generation inhibitor for food-derived kitchen waste used in the present invention and the composition containing the foul odor generation inhibitor for food-derived kitchen waste are characterized by containing esters and menthanes.

[0036] In the malodor generation inhibitor (composition) of food-derived kitchen waste used in the present invention, esters and menthanes may each contain one or more types. In the preparation (composition) of the present invention, it is preferably further contained any one or more of alcohols, acetals, aldehydes, and ketones, but they may also not be contained.

[0037] [Esters]

[0038] The esters contained in the malodor generation inhibitor of food-derived kitchen waste used in the present invention and the composition containing the malodor generation inhibitor of food-derived kitchen waste are preferably one or more selected from allyl esters, benzyl esters, and phenyl esters.

[0039] Examples of such preferred allyl esters include saturated fatty acid allyl esters such as allyl hexanoate, allyl heptanoate, allyl octanoate, allyl valerate, etc., aromatic carboxylic acid allyl esters such as allyl anthranilate, allyl benzoate, allyl isothiocyanate, etc., but are not limited to these. In addition, as the fatty acid, a fatty acid having 1 to 10 carbon atoms is preferred, a fatty acid having 3 to 8 carbon atoms is more preferred, and as specific fatty acids, for example, acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, heptanoic acid, octanoic acid, etc. are preferred, but are not limited to these.

[0040] In addition, examples of preferred benzyl esters include benzyl acetate, benzyl propionate, benzyl butyrate, benzyl benzoate, benzyl nicotinate, 4-methylbenzyl acetate, 2,4-dimethylbenzyl acetate, cuminyl acetate, 4-methoxybenzyl propionate, 2-acetyl-but-2-enedioic acid 1-benzyl ester 4-ethyl ester (Japanese: 2-アセチル-ブト-2-エン二酸1-ベンジルエステル4-エチルエステル), dibenzyl octylidenemalonate, phenethyl benzyl carbonate, hex-3-enyl benzyl carbonate (Japanese: 炭酸ベンジルエステルへクス-3-エ二ルエステル), non-9-enyl benzyl carbonate (Japanese: 炭酸ベンジルエステルデス-9-エ二ルエステル), etc., but are not limited to these.

[0041] In addition, examples of preferred phenyl esters include saturated fatty acid phenyl esters such as phenyl acetate, phenyl hexanoate, phenyl heptanoate, etc., but are not limited to these. In addition, as the fatty acid, a fatty acid having 1 to 10 carbon atoms is preferred, a fatty acid having 3 to 8 carbon atoms is more preferred, and as specific fatty acids, for example, acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, heptanoic acid, octanoic acid, etc. are preferred, but are not limited to these.

[0042] More preferred esters are allyl esters and benzyl esters, and more specifically, allyl hexanoate, allyl heptanoate, allyl octanoate and benzyl acetate can be exemplified, but are not limited thereto. It should be noted that when the esters of the present invention have optical isomers based on asymmetric carbons and geometric isomers based on double bonds, they can be either single substances or any mixtures thereof.

[0043] The food-derived kitchen waste putrefaction inhibitor of the present invention preferably contains 5 to 70 mass % of esters, more preferably 8 to 60 mass %, and further preferably 10 to 50 mass % based on 100 mass % of the putrefaction inhibitor, but is not limited thereto.

[0044] In the present invention, by including the esters in an amount within the above range, the generation of rancid odor of food-derived food waste can be more effectively suppressed, and therefore, the esters are preferred among inhibitors for suppressing the generation of rancid odor of food-derived food waste.

[0045] [Menthane]

[0046] The food-derived kitchen waste putrefaction inhibitor used in the present invention or the menthanes contained in the composition of the present invention include aromatic menthanes, unsaturated aliphatic menthanes, saturated aliphatic menthanes, etc. For example, compounds in which at least one hydrogen atom bonded to a carbon atom of p-menthane is substituted by a substituent, and compounds in which at least one of the single bonds of p-menthane is replaced by a double bond, etc., can be cited, but are not limited to these. As substituents, for example, hydroxyl groups, ethereal oxygen atoms (-O-), amino groups, alkyl groups, carboxyl groups, acyl groups, ester groups, amide groups, etc. can be cited, but are not limited to these.

[0047] [Chemical formula 1]

[0048]

[0049] More specifically, such menthanes include aromatic menthanes such as thymol and carvacrol, limonenes such as d-limonene, terpineols such as α-terpineol, carveol, perillaldehyde, menthone, d-carvone, carvone such as 1-carvone, pine carvone, pine carveol, piperitone, piperitone, pulegone, unsaturated aliphatic menthanes such as dihydrocarvone, and saturated aliphatic menthanes such as p-menthane-3,8-diol, menthol, menthyl acetate, and p-menthane, but are not limited thereto.

[0050] Among these menthanes, it is preferred to contain at least one selected from limonene such as d-limonene, terpineol such as α-terpineol, p-menthane-3,8-diol, menthol, menthyl acetate, menthone, thymol, d-carvone, carvone such as l-carvone, pinocytol, pinocytol, piperitone, piperonene, pulegone and dihydrocarvone. It should be noted that when the menthanes of the present invention have optical isomers based on asymmetric carbons and geometric isomers based on double bonds, they may be either single substances or arbitrary mixtures. In addition, in the present invention, menthanes having a hydroxyl group are not treated as alcohols but as menthanes.

[0051] The food-derived food waste putrefaction inhibitor of the present invention preferably contains 5 to 40% by mass of menthanes, more preferably 8 to 35% by mass, and further preferably 10 to 30% by mass, based on 100% by mass of the putrefaction inhibitor, but is not limited thereto.

[0052] In the present invention, by including the menthanes in an amount within the above range, the generation of rancid odor of food-derived food waste can be more effectively suppressed, and therefore, the menthanes are preferred among inhibitors of the generation of rancid odor of food-derived food waste.

[0053] [Alcohols]

[0054] The food-derived food waste putrefaction inhibitor or the composition of the present invention preferably further contains alcohols. Examples of such alcohols include aliphatic alcohols and aromatic alcohols. One or more of these alcohols may be used.

[0055] Examples of such aliphatic alcohols include unsaturated aliphatic alcohols and saturated aliphatic alcohols. For example, unsaturated aliphatic alcohols such as dihydromyrcenol, linalool, ethyl linalool, dihydrolinalool, nerol, geraniol, citronellol, myrcenol, lavandulol, oct-1-en-3-ol, (2E, 6Z)-nona-2,6-dien-1-ol, (Z)-nona-6-en-1-ol, (E)-3,3-dimethyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)-4-penten-2-ol, cis-hex-3-en-1-ol, and oleyl alcohol, and saturated aliphatic alcohols such as 1-decanol, nonanol, 2-nonanol, 1-octanol, 2-octanol, tetrahydrolinalool, tetrahydromyrcenol, 3-octanol, 1-heptanol, 1-undecanol, 2-undecanol, 2,6-dimethylheptan-2-ol, and 1-dodecanol can be mentioned, but are not limited thereto.

[0056] As the aliphatic alcohol, preferably, alcohols having 5 to 20 carbon atoms, preferably unsaturated aliphatic alcohols are preferred, but not limited thereto.

[0057] In addition, as the aromatic alcohol, preferably, for example, phenethyl alcohol, phenol, salicyl alcohol, etc. are mentioned, but not limited thereto. As the aromatic alcohol, alcohols having 6 to 10 carbon atoms are preferred, but not limited thereto.

[0058] More preferred alcohols are aliphatic alcohols, more preferred unsaturated aliphatic alcohols, and further preferred unsaturated aliphatic tertiary alcohols. Specifically, dihydromyrcenol, linalool, ethyl linalool, dihydrolinalool, myrcenol, etc. can be exemplified, but are not limited to these. It should be noted that when the alcohols of the present invention have optical isomers based on asymmetric carbons and geometric isomers based on double bonds, they can be their respective single substances or any mixtures.

[0059] The food-derived kitchen waste putrefaction inhibitor of the present invention preferably contains 5 to 60 mass % of alcohols, more preferably 8 to 50 mass %, and further preferably 10 to 40 mass % based on 100 mass % of the putrefaction inhibitor, but is not limited thereto.

[0060] In the present invention, when alcohols are contained in an amount within the above range, generation of rancid odor of food-derived food waste can be more effectively suppressed, and therefore, it is more preferable among inhibitors of generation of rancid odor of food-derived food waste.

[0061] [Acetals]

[0062] The food-derived kitchen waste putrefaction inhibitor used in the present invention or the composition of the present invention preferably further comprises acetals. As such acetals, for example, acetals derived from aliphatic aldehydes and acetals derived from aromatic aldehydes can be cited. More than one of these acetals can be used. Specifically, chain acetals such as dimethyl acetal and diethyl acetal, and cyclic acetals having a dioxolane structure can be cited. More specifically, as acetals derived from aliphatic aldehydes, phenylacetaldehyde dimethyl acetal can be cited, and as acetals derived from aromatic aldehydes, benzaldehyde dimethyl acetal can be cited, but are not limited to these. Among these aldehydes, acetals derived from aliphatic aldehydes are preferred, and phenylacetaldehyde dimethyl acetal is more preferred.

[0063] In addition, when the acetals of the present invention have optical isomers based on asymmetric carbon and geometric isomers based on double bonds, they may be either single substances or any mixtures thereof.

[0064] The food-derived food waste putrefaction inhibitor of the present invention preferably contains 0.5 to 20 mass % of acetals, more preferably 0.5 to 10 mass %, and further preferably 0.7 to 5 mass % based on 100 mass % of the putrefaction inhibitor, but is not limited thereto.

[0065] In the present invention, when the acetals are contained in an amount within the above range, the generation of rancid odor of food-derived food waste can be more effectively suppressed, and therefore, the acetals are more preferred among inhibitors of the generation of rancid odor of food-derived food waste.

[0066] [Aldehydes]

[0067] The food-derived kitchen waste putrefaction inhibitor or the composition of the present invention preferably further contains aldehydes. Such preferred aldehydes are, for example, saturated or unsaturated alkyl aldehydes, terpene aldehydes, etc. One or more of these aldehydes may be used.

[0068] Examples of the alkyl aldehyde include saturated alkyl aldehydes such as nonanal, hexanal, octanal, decanal, undecanal, dodecanal, 6-methoxy-2,6-dimethyloctanal, heptaldehyde, phenylacetaldehyde, phenylpropionaldehyde, cyclamen aldehyde, hediocarboxaldehyde, (3-isopropylphenyl)butyraldehyde, and 9-decenal, 2,6-dimethylhept-5-enal, 2,4-dimethylcyclohex-3-enecarboxaldehyde, ( Unsaturated alkyl aldehydes such as (2E,6Z)-nona-2,6-dienal, 3-(6,6-dimethylbicyclo[3.1.1]hept-2-en-2-yl)propanal, (Z)-dec-4-enal, (E)-dec-4-enal, 4-vinylcyclohex-1-enecarbaldehyde, and bicyclo[2.2.2]oct-5-ene-2-carbaldehyde are preferred, among which saturated alkyl aldehydes are preferred, and alkyl aldehydes having 5 to 20 carbon atoms are more preferred, but are not limited to these.

[0069] Examples of the aromatic aldehyde include vanillin, cuminaldehyde, cinnamaldehyde, amylcinnamaldehyde, hexylcinnamaldehyde, piperonal, anisaldehyde, ethyl vanillin, and 4-methoxybenzaldehyde. Aromatic aldehydes having 6 to 20 carbon atoms are preferred, but are not limited thereto.

[0070] Among them, preferred aldehydes include nonanal, phenylacetaldehyde, etc. When the aldehydes of the present invention have optical isomers based on asymmetric carbon and geometric isomers based on double bonds, they may be either single substances or any mixtures thereof.

[0071] The food-derived food waste putrefaction inhibitor of the present invention preferably contains 0.5 to 20 mass % of aldehydes, more preferably 0.5 to 10 mass %, and further preferably 1.0 to 5.0 mass % based on 100 mass % of the putrefaction inhibitor, but is not limited thereto.

[0072] In the present invention, when the aldehydes are contained in an amount within the above range, the generation of the rancid odor of food-derived food waste can be more effectively suppressed, and therefore, it is more preferable among inhibitors of the generation of the rancid odor of food-derived food waste.

[0073] [Ketones]

[0074] The food-derived kitchen waste putrefaction inhibitor used in the present invention preferably further comprises ketones. More than one ketone may be used. As such preferred ketones, sesquiterpene ketones may be cited, for example, α-ionone, β-ionone and other ionones, α-damascone (Japanese: ダマスコン), β-damascone and other damascones ketones, among which β-ionone is more preferably exemplified, but not limited to these. It should be noted that when the ketones of the present invention have optical isomers based on asymmetric carbons and geometric isomers based on double bonds, they may be their respective individual substances or any mixtures.

[0075] In the present invention, ketones having 6 to 20 carbon atoms are preferred, but are not limited thereto.

[0076] In addition, as another example of the inhibitor of the production of rancidity of food-derived kitchen waste of the present invention or a composition containing the same, there can be mentioned a preparation or composition containing one or more selected from allyl hexanoate, allyl heptanoate, allyl octanoate, benzyl acetate, dihydromyrcenol, linalool, nonanol, phenylethyl alcohol, terpineol, limonene, nonanal, thymol and β-ionone.

[0077] In such another example, a preparation or composition comprising one or more selected from allyl heptanoate, benzyl acetate, dihydromyrcenol, linalool, terpineol and limonene is preferred, and a preparation or composition comprising one or more selected from allyl heptanoate, dihydromyrcenol and benzyl acetate is more preferred.

[0078] [Prevention of attraction of small flies or flies, etc.]

[0079] The food-derived kitchen waste putrefaction inhibitor or composition of the present invention also has an effect of attracting and preventing small flies or flies. Examples of such small flies or flies include, but are not limited to, fruit flies, flea flies, black-winged mushroom flies, mushroom flies, moth flies and other small flies, house flies, blow flies, green flies, flesh flies and other flies.

[0080] [Liquid, foam, tablet, capsule or drug impregnation, etc.]

[0081] When the food-derived kitchen waste putrefaction inhibitor of the present invention is a liquid or foam agent, the above-mentioned components are preferably dispersed in a solvent. By dispersing the above-mentioned components in a solvent, the generation of putrefaction of food-derived kitchen waste can be effectively inhibited.

[0082] The solvent that can be used in the present invention may be aqueous or oily, and is not particularly limited. For example, water, alcohol solvents having 1 to 4 carbon atoms, preferably 2 to 3 carbon atoms, such as methanol, ethanol, 1-propanol, 2-propanol (IPA), 1-butanol, 2-butanol, hexane, xylene, toluene, kerosene, petroleum volatile oil, hydrocarbon solvents such as normal alkanes and isoalkanes, ketone solvents such as acetone and methyl ethyl ketone, glycol ether solvents having 3 to 10 carbon atoms, ketone solvents such as methyl isobutyl ketone and acetone, halogen solvents such as dichloromethane and dichloroethane, ether solvents such as tetrahydrofuran, dioxane, diethyl ether, propylene glycol, 1,3 -Butylene glycol, glycerin, dipropylene glycol, benzyl glycol, tripropylene glycol, hexylene glycol and other glycol solvents, diethylene glycol monobutyl ether, dipropylene glycol monobutyl ether, tripropylene glycol monomethyl ether, phenoxyethanol, 2-(2-ethoxyethoxy)ethanol and other glycol ether solvents, triacetin, triethyl citrate, in addition to these, for example, methyl acetate, ethyl acetate, butyrate, isobutyrate, formates and other ester solvents can also be used, as such ester solvents, preferably a total of 16 to 20 carbon atoms, for example, isopropyl myristate, butyl myristate, hexyl laurate, isopropyl palmitate and the like can be preferably mentioned, but not limited to these.

[0083] The above solvents may be used alone or in combination of two or more.

[0084] The content of the solvent is preferably 500 to 50,000% by mass, more preferably 1,000 to 25,000% by mass, based on 100% by mass of the inhibitor of putrefaction of food-derived food waste.

[0085] The above-mentioned solvents can be further combined with common surfactants, emulsifiers, dispersants, spreaders, wetting agents, stabilizers, propellants and other additives, and can be used in the form of coatings, adhesives, emulsions, dispersions, suspensions, aerosols, lotions, pastes, creams, microemulsions and the like.

[0086] Preferred surfactants used in the present invention include, for example, nonionic surfactants such as polyoxyethylene hydrogenated castor oil, polyoxyethylene higher alkyl ethers (polyoxyethylene lauryl ether, polyoxyethylene oleyl ether), polyoxyethylene higher fatty acid esters, polyoxyethylene polyoxypropylene alkyl ethers, and higher alkyl amine oxide surfactants such as lauryl amine oxide, stearyl amine oxide, and laurylamidopropyl dimethyl amine oxide, but are not limited to these.

[0087] In addition, the food-derived kitchen waste putrefaction inhibitor of the present invention can be used in the form of a spray filled in a trigger-type or pump-type spray container without a propellant, or in the form of an aerosol filled in a pressure-resistant container and combined with a propellant. The latter requires adding an aerosol stock solution to the aerosol container. The propellant is not particularly limited, and examples thereof include liquefied gases such as dimethyl ether, liquefied petroleum gas (LPG), hydrofluoroolefins, nitrogen, carbon dioxide, nitrous oxide, compressed air, and the like. By pressurizing and filling them, the aerosol of the present invention can be provided. The above-mentioned aerosol can also be made into a quantitative injection type aerosol by providing a quantitative injection valve. As types of aerosols, both aqueous aerosols and oily aerosols can be prepared.

[0088] In addition, the food-derived kitchen waste putrefaction inhibitor of the present invention can be a tablet. Tablets can be manufactured based on methods known in the art. For example, as adjuvants used in the manufacture of tablets, solid carriers, organic materials, etc. can be cited. As solid carriers, clays (kaolin, bentonite, etc.), talc and other fine powders or powders can be cited. In addition, casein, gelatin, starch powder, carboxymethyl cellulose, polyvinyl alcohol, polyethylene glycol, sodium polyacrylate, gum arabic, xanthan gum and other fixing agents, binders, thickeners, dispersants and other ingredients known in the art can be used appropriately.

[0089] In addition, the food-derived kitchen waste odor inhibitor of the present invention may be a capsule. The capsule may be manufactured based on a method known in the art, for example, a capsule obtained by coating and molding the food-derived kitchen waste odor inhibitor with a film, a capsule obtained by filling a porous substance with the food-derived kitchen waste odor inhibitor, etc. The capsule may be any of a water-soluble type, a sustained-release type, and a disintegrating type, but is not limited thereto. Among them, from the aspect of being able to exert the effect of inhibiting the odor generation of food-derived kitchen waste for a longer period of time, a sustained-release capsule is preferred.

[0090] Examples of the porous substance include inorganic porous substances such as silicate, silicon dioxide, and zeolite, but the porous substance is not limited thereto.

[0091] The food-derived kitchen waste odor inhibitor of the present invention can be contained in a gel or a bead for use. By being contained in a gel or a bead for use, the food-derived kitchen waste odor inhibitor of the present invention can exert the effect of inhibiting the odor generation of food-derived kitchen waste for a longer period of time. Beads also include gel beads. It should be noted that the gel and beads can be manufactured based on methods previously known in the art, for example, a gelling agent can be used for the preparation of a gel-like body. As such a gelling agent, for example, carrageenan, xanthan gum, gellan gum, gelatin, aluminum octanoate, 12-hydroxystearic acid, etc. can be preferably cited, but are not limited to these. In addition, the beads can be adjusted, for example, by the following methods: in beads based on a water-absorbent polymer, the food-derived kitchen waste odor inhibitor of the present invention is maintained in a liquid state. In addition, as such a water-absorbent polymer, for example, an acrylic acid-based water-absorbent polymer is preferred. As an acrylic acid-based water-absorbent polymer, acrylic acid / acrylic acid salt copolymers (acrylic acid / acrylic acid sodium salt copolymers, acrylic acid / acrylic acid potassium salt copolymers, etc.), acrylamide / acrylic acid or its salt copolymers can be cited, but are not limited to these.

[0092] The inhibitor of putrefaction of food-derived kitchen waste of the present invention may be contained in a drug-impregnated body. Such a drug-impregnated body containing the above-mentioned inhibitor of putrefaction of food-derived kitchen waste is also a preferred embodiment of the present invention. The drug-impregnated body is, for example, a drug-impregnated body in which a drug is infiltrated into an absorbent carrier. As such a carrier, pulp nonwoven fabrics, felt, sponges capable of absorbing liquids, paper, fiber aggregates, etc. may be preferably cited, but are not limited to these. In addition, in order to make the carrier thick-walled, multiple thin pulp nonwoven fabrics, felts, etc. may be stacked, or multiple fiber aggregates may be assembled for use. For the carrier, in order to efficiently absorb the drug while maintaining its shape, a net may be formed on the surface by a hydroentanglement method, or embossing may be performed.

[0093] The food-derived kitchen waste putrefaction inhibitor of the present invention or the composition containing the same may be the above-mentioned compound itself or a mixture of the compound and additives such as excipients, carriers, etc. Regarding additives, in addition to the above-mentioned additives, since they have been well established in the past, they can be followed in the present invention.

[0094] Example

[0095] Next, the present invention is further specifically described with reference to experimental examples and working examples, but the present invention is not limited to these working examples at all, and a person having ordinary knowledge in the art can make various modifications within the technical concept of the present invention.

[0096] In addition, the compounds of Examples used in the present invention are easily available as commercial products, and the commercial products can be used.

[0097] [Test Example 1] Inhibitory Test on Odor Generation of Food-Source Kitchen Waste 1

[0098] 1 g of each compound (agent) described in Examples 1 to 10 was dropped into a pulp-made infiltration body (manufactured by Sanwa INSECTICIDE Co., Ltd., product name Papermat, rectangular parallelepiped shape of 25 mm × 47 mm × 2.8 mm), thereby preparing an agent infiltration body containing the odor generation inhibitor of the food-source kitchen waste of the present invention. In a plastic cup containing raw whitebait, the above agent infiltration body was suspended in such a manner that it did not directly contact the raw whitebait, the lid was covered, and it was stored at room temperature (25 °C). After 7 days, the odor concentration of trimethylamine in the cup was measured using a gas detector tube (manufactured by GASTEC Co., Ltd.).

[0099] In addition, as a non-treatment area, except for not suspending the agent infiltration body, the odor concentration of trimethylamine in the cup after 7 days was also measured using a gas detector tube under the same conditions as the above treatment area.

[0100] For the measurement results, the odor generation inhibition rate (%) was calculated based on the following formula (I), and evaluated in 4 stages: A; 80% or more and less than 100%, B; 60% or more and less than 80%, C; 40% or more and less than 60%, D; less than 40%.

[0101] [Mathematical Formula 1]

[0102] Odor generation inhibition rate (%) = [1 - odor concentration in the treatment area / odor concentration in the non-treatment area] × 100 (I)

[0103] [Table 1]

[0104] Example Compound Name Rancidity inhibition rate 1 Allyl heptanoate A(＞99％) 2 Dihydromyrcenol A(＞99％) 3 Benzyl acetate A(＞99％) 4 Terpineol A(85％) 5 Nonanal A(82％) 6 d-Limonene B(75％) 7 Nonyl alcohol B(65％) 8 Thymol C(50％) 9 β-ionone C(43％) 10 Phenylacetaldehyde dimethyl acetal D(0％)

[0105] [Test Example 2] Inhibitory Test on Odor Generation of Food-Source Kitchen Waste 2

[0106] Each chopped food (12 g of firefly squid, 25 g of radish, 18 g of cheese, 35 g of pork) and 5 g of water were added to a 1 L conical flask. A pulp-made agent infiltration body (manufactured by Sanwa INSECTICIDE Co., Ltd., product name Papermat, rectangular parallelepiped shape of 25 mm × 47 mm × 2.8 mm) was prepared by infiltrating the fragrance of Example 11 (Table 2) which is the odor generation inhibitor of the food-source kitchen waste of the present invention. After suspending the infiltration body in the flask in such a manner that it did not contact the food, the flask was sealed with a rubber stopper. After storing at room temperature (25 °C) for 7 days, the odor concentrations of ammonia, trimethylamine, and methyl mercaptan in the flask were measured using a gas detector tube (manufactured by GASTEC Co., Ltd.).

[0107] In addition, as an untreated area, the odor concentrations of ammonia, methyl mercaptan, and trimethylamine in the flask after being stored at room temperature (25°C) for 7 days were measured using a gas detection tube (manufactured by GASTEC Co., Ltd.) under the same conditions as the above-mentioned treated area, except that the chemical impregnated body was not hung.

[0108] Based on the measurement results, the inhibitory rate (%) of rancidity generation was calculated based on the above formula (I). (The test results are recorded in Table 3.)

[0109] [Table 2]

[0110]

[0111] [Table 3]

[0112]

[0113] [Test Example 3] Test 3 on the inhibition of the production of rancidity in food-derived kitchen waste

[0114] As food, use appropriate amounts of bread, potatoes, madeleines, apples, small fish, crucian carp, raisins, rice, konjac, eggplant, shiitake mushrooms, carrots, crabs, yuzu, shimeji mushrooms, yogurt, rapeseed sesame salad, rice, broccoli, ginger, peas, fish cakes, condensed milk, bananas, oranges, sausages, smoked squid, garlic, lactobacillus beverages, radish greens, shrimp, tartar sauce, teppanyaki, maple syrup, soba noodles, seasoned vinegar, crab sauce, Chinese soup, sugar, honey, soybean dregs, lemon, karaage, natto, salt-grilled horse mackerel, squid legs, spicy chives, spinach, bitter melon, green onions, boiled eggs, pickled plums, mozuku, tomatoes, pears, raw chicken, beer, ramen, bean sprouts, lotus roots, Japanese ginger, enoki mushrooms, butter, mayonnaise, soy sauce , bell peppers, cookies, soybeans, frozen gratin, raw beef, cabbage, green basil, apple pie, dried white fish, cabbage, miso, pork and ginger grilled, Neapolitan pasta, peanuts, octopus, onions, ingredients for Japanese stewed rice, frozen fried rice, persimmons, celery, leeks, wine, chikuwa rolls, kiwi fruit, mackerel, tofu, pumpkin, rice cake and raw fish, and using a pulp pharmaceutical impregnated body impregnated with the fragrance of Example 11, which is an inhibitor of the production of rancidity of food-derived kitchen waste of the present invention, the same test as in Test Example 2 was carried out, and the results showed that for any food, the production of rancidity (any one of ammonia, trimethylamine and methyl mercaptan or a combination thereof) could be suppressed (by about 80 to 99%).

[0115] In addition, based on the appearance of each food, it can be confirmed that, for any food, when the food in the untreated area and the food in the treated area after storage for 7 to 14 days are compared, mold is generated in the food in the untreated area. In contrast, mold is not generated in the food (food in the treated area) using the food-derived kitchen waste odor generation inhibitor of the present invention, and the anti-mold effect of the preparation of the present invention is also excellent.

[0116] [Test Example 4] Test 1 on the deodorization effect of kitchen waste

[0117] A kitchen waste deodorizing composition 1 containing 2 g of the fragrance of Example 11, 38 g of isopropyl alcohol and 60 g of water was prepared, and 100 mL of the aqueous liquid was filled into a plastic trigger pump to obtain a kitchen waste deodorizing product 1 containing the kitchen waste deodorizing composition 1 of the present invention.

[0118] Add 9g of raw whitebait and 5g of water to a transparent PET cup (860cc), cover it, and leave it at room temperature (25°C) for 7 days. Measure the odor concentration of trimethylamine and ammonia in the cup with a gas detection tube (manufactured by GASTEC Co., Ltd.). Push the kitchen waste odor deodorizing product 1 into the gap of the lid 3 times, and measure the odor concentration of trimethylamine and ammonia with a gas detection tube (manufactured by GASTEC Co., Ltd.) after about 1 minute.

[0119] The deodorization rate was calculated by the following formula (II). As a result, it was found that a deodorization effect as high as 85% was obtained for both trimethylamine and ammonia.

[0120] [Mathematical formula 2]

[0121] Deodorization rate (%) = [1-odor concentration after treatment / odor concentration before treatment] × 100 (II)

[0122] [Test Example 5] Test 2 on the deodorization effect of kitchen waste

[0123] Water was added to 5 g of the fragrance of Example 11, 2 g of a plant extract (trade name "SuperPuriere", manufactured by Panasonic Ecosolution Kaken Co., Ltd.) and 85 g of isopropyl alcohol to make the total amount 250 mL to obtain a kitchen waste odor deodorizing composition 2. 250 mL of the aqueous liquid was filled into a plastic trigger pump to obtain a kitchen waste odor deodorizing product 2 containing the kitchen waste odor deodorizing composition 2 of the present invention.

[0124] In a 6.5L polystyrene trash can (trade name "SCHON 65 NEO", manufactured by Richel Co., Ltd.), a container of natto (lid, vinyl-free), raw fish (saury head and viscera), a container containing raw fish, and raw onions were placed, and the kitchen waste odor deodorizing product 2 was pushed in 10 times, and then sealed with plastic wrap to serve as a treatment area. In addition, a trash can that was not treated with the kitchen waste odor deodorizing product 2 but sealed with plastic wrap was used as a non-treatment area. They were stored at room temperature (25°C) for 4 days.

[0125] 1. Tests with test tubes

[0126] The plastic wrap was slightly opened for the treated area and the untreated area, and a detection tube (manufactured by GASTEC Co., Ltd.) was inserted to measure the concentration of kitchen waste odor inside (Table 4).

[0127] [Table 4]

[0128]

[0129] 2. Sensory test

[0130] 11 participants were asked to smell the odor inside the treated area and the untreated area and evaluate the pleasantness / unpleasantness of the odor in 9 levels (+4: most pleasant, 0: neither pleasant nor unpleasant, -4: least pleasant). The results of the treated area and the untreated area were averaged (Table 5).

[0131] [Table 5]

[0132]

[0133] The test results show that when the food-derived food waste is treated with the food-derived food waste deodorizing product 2, compared with the untreated case, the food-derived food waste has an excellent food waste deodorizing effect due to the inhibitory effect on the putrefaction of the food-derived food waste.

[0134] Industrial Applicability

[0135] The food-derived kitchen waste odor inhibitor obtained by the present invention has excellent food-derived kitchen waste odor inhibitory activity and anti-mold effect. In addition, by using the food-derived kitchen waste odor inhibitor, a kitchen waste odor deodorizing composition can be provided.

Claims

1. A method for inhibiting the production of rancidity in food-derived kitchen waste, characterized in that: Contains esters and mentha The content of the ester is 8% to 70% by mass relative to 100% by mass of the putrefaction inhibitor of food-derived kitchen waste. The ester is allyl heptanoate.

2. The food-derived kitchen waste putrefaction inhibitor according to claim 1, characterized in that: The content of the esters is 10% to 70% by mass relative to 100% by mass of the inhibitor of putrefaction generation of food-derived food waste.

3. The inhibitor for the production of rancidity of food-derived kitchen waste according to claim 1, characterized in that: The content of the menthanoid compound is 5% to 40% by mass relative to 100% by mass of the inhibitor of putrefaction generation of food-derived food waste.

4. The food-derived kitchen waste putrefaction inhibitor according to any one of claims 1 to 3, characterized in that: The menthanoids are at least one selected from terpineol and limonene.

5. The inhibitor for the production of rancidity of food-derived kitchen waste according to any one of claims 1 to 3, characterized in that: It also contains alcohols.

6. The inhibitor for the production of rancidity of food-derived kitchen waste according to claim 5, characterized in that: The content of the alcohol is 5% to 60% by mass relative to 100% by mass of the inhibitor of putrefaction generation of food-derived food waste.

7. The inhibitor for the production of rancidity of food-derived kitchen waste according to claim 5, characterized in that: The alcohol is at least one selected from dihydromyrcenol, linalool and phenylethanol.

8. Application of allyl heptanoate as an inhibitor of rancidity generation in food-derived kitchen waste.

9. The use according to claim 8, wherein: The inhibitor of rancidity generation of food-derived kitchen waste further comprises at least one selected from the group consisting of allyl hexanoate, allyl octanoate, dihydromyrcenol, nonanol, phenylethyl alcohol, terpineol, nonanal and β-ionone.

10. Use of the inhibitor for the generation of putrefaction odor of food-derived food waste according to any one of claims 1 to 7 in the production of a composition for deodorizing food waste odor.

11. The use according to claim 10, characterized in that: The kitchen waste deodorizing composition is in the form of a liquid, a foam, a tablet, a capsule or a pharmaceutical impregnation body.

12. Use of the inhibitor of putrefaction generation of food-derived kitchen waste according to any one of claims 1 to 7 in the manufacture of an agent for attracting and preventing small flies or flies.

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