JP2012111704A - Antibacterial agent composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an antibacterial agent composition exhibiting excellent antibacterial action against an acetic-acid-resistant microorganism in an acidic composition, especially against an acetic-acid-resistant lactic-acid bacterium in an acidic composition, and to provide an antibacterial or storing method of the acidic composition.SOLUTION: The antibacterial agent composition for the acidic composition contains chitosan and thiamine dilaurylsulfate as active ingredients.

Description

  The present invention relates to an antibacterial agent composition having an excellent antibacterial action against an acetic acid resistant microorganism, particularly an acetic acid resistant lactic acid bacterium, and suitable for an acidic composition, and an antibacterial or preserving method of the acidic composition.

Antibacterial substances are widely used in products such as cosmetics, pharmaceuticals, foods, and daily necessities to prevent contamination and alteration of products by microorganisms or to prevent infectious diseases. Useful. Examples of such antibacterial substances include metal ionized inorganic substances such as copper, silver and zinc, organic synthetic substances such as quaternary ammonium salts, propionic acid and benzoic acid, and natural substances. Yes.
In particular, foods are required to have high safety, and natural products are preferred from the viewpoint of health as consumers' needs. For example, chitosan is a polysaccharide obtained by deacetylating chitin contained in crustaceans such as shrimps and crabs, and is widely used because it exhibits an excellent antibacterial action against bacteria and the like. Thiamine lauryl sulfate, in addition to the physiological activity as vitamin B1, exhibits an excellent antibacterial action against molds and yeasts, and is used as a food shelf life. It has also been reported that an aqueous composition for food preservation containing chitosan and thiamine lauryl sulfate and lactic acid, sodium acetate and ethyl alcohol as solubilizing components suppresses the growth of the number of general bacteria, yeast and coliforms in cooked rice. (Patent Document 1).

On the other hand, acetic acid-resistant lactic acid bacteria represented by Lactobacillus fructivorans have heat-resistant, salt-resistant and acetic acid-resistant properties, and are often known to cause deterioration of acidic foods (Non-patent Document 1). ). The growth of acetic acid-resistant lactic acid bacteria is usually known to be controllable by heat sterilization and specific values (salinity concentration, acetic acid concentration). As a result, there is an increasing trend to demand a mild flavor with less saltiness and reduced acidity, and the special values are relaxed and the bacteria resistance of the liquid content is reduced. It is even more important to suppress the growth of resistant lactic acid bacteria.
The chitosan has been reported to exhibit an antibacterial action against Lactobacillus fructivorans in mayonnaise containing acetic acid (Non-patent Document 2).

JP-A-11-206356

Food corruption prevention handbook (Science Forum Co., Ltd.) Journal of Food Protection, Vol. 63, no. 2,2000: 202-209

However, antibacterial substances often have a bitter taste, taste, astringency, even if they are antibacterial substances that inhibit the growth of acetic acid-resistant lactic acid bacteria and cannot impair the flavor of acidic foods, Even if it can be used, there is a problem that the blending amount must be limited. In fact, since the chitosan also has a unique unpleasant taste, when a large amount of chitosan is added as in Non-Patent Document 2, the flavor of mayonnaise is impaired, and further, the emulsion stability is adversely affected. There was found.
So far, no antibacterial substance capable of antibacterial acetic acid-resistant lactic acid bacteria without impairing the original flavor of acidic foods has been known.

  The present invention relates to an antibacterial agent composition exhibiting an excellent antibacterial action against an acetic acid resistant microorganism, particularly an acetic acid resistant lactic acid bacterium in an acidic composition, and an antibacterial or preserving method of the acidic composition.

  The present inventor has examined the above problems, and by using chitosan and thiamine lauryl sulfate in combination, the antibacterial action against acetic acid-resistant lactic acid bacteria is synergistically enhanced, and chitosan alone and thiamine lauryl sulfate alone are effective. It was found that antibacterial activity of acetic acid-resistant lactic acid bacteria in acidic compositions was possible even at low concentrations.

That is, the present invention provides an antibacterial agent composition for acidic compositions containing chitosan and thiamine lauryl sulfate as active ingredients.
Moreover, this invention provides the antibacterial agent composition with respect to the acetic acid tolerance microorganisms which contain a chitosan and thiamine lauryl sulfate as an active ingredient.
The present invention also provides an antibacterial or preservation method for an acidic composition in which chitosan and thiamine lauryl sulfate are added to the acidic composition.

  ADVANTAGE OF THE INVENTION According to this invention, the antimicrobial of the acetic acid tolerance lactic acid bacteria in an acidic composition is possible, deterioration of an acidic composition can be prevented and a preservability can be improved. Moreover, since the usage-amount of chitosan and thiamine lauryl sulfate can be reduced, it is useful also from the point of the flavor maintenance of an acidic composition.

  The chitosan used in the present invention is not particularly limited, and chitin contained in crab and shrimp crustaceans, exoskeletons such as insects, organic skeletons such as squids and shellfish, cell walls such as mushrooms and fungi, and so on. Deacetylated by known methods such as acid treatment and enzyme treatment (for example, Yasushi Uchida, “Anti-bacterial activity of chitin and chitosan”, Food Chemical, No. 2, p22 (1988)), and further acid and enzyme For example, low molecular chitosan hydrolyzed with chitosan oligosaccharide and the like can be used. Chitosan is preferably water-soluble.

The de-N-acetylation degree of chitosan is preferably 50% or more, and more preferably 70% or more. Moreover, the weight average molecular weight of chitosan is 400,000 or less, Preferably it is 1,000-100,000, More preferably, it is 2,000-50,000, More preferably, it is 3,000-20,000. Are preferred from the viewpoint of antibacterial effect against acetic acid resistant lactic acid bacteria and maintenance of flavor of acidic composition.
As the chitosan, a commercially available product such as “Hishan KG” (Asama Kasei Co., Ltd.) can also be used.

Thiamine lauryl sulfate used in the present invention is a kind of vitamin B1 derivative, and is a compound in which lauryl sulfate is bound to vitamin B1 (thiamine) at a molar ratio of 1: 2.
In the present invention, as a thiamine lauryl sulfate preparation, “Vitagen (registered trademark) AS5” (Mitsubishi Tanabe Pharma Corporation), “Day Plus (registered trademark) V” (Ueno Pharmaceutical), “Top Salad Vitamin DL5” (Okuno) Commercial products such as Pharmaceutical Industry Co., Ltd. can be used.

As shown in the Examples below, the combined use of chitosan and thiamine lauryl sulfate shows an excellent antibacterial action against acetic acid-resistant lactic acid bacteria. Here, the acetic acid resistant lactic acid bacteria are Lactobacillus fructivorans belonging to the genus Lactobacillus, L. buchneri, L. brevis, Lactobacillus plantarum (L. plantarum), Lactobacillus paracasei (L. paracasei) and the like.
In the present invention, the term “antibacterial” is a term that includes any concept such as “sterilization” that kills microorganisms, “sterilization”, “bacteriostasis” that suppresses the generation, growth, and growth of microorganisms, and “antibacterial”. .

In addition, the combined use of chitosan and thiamine lauryl sulfate shows an excellent antibacterial action against acetic acid-resistant microorganisms such as fungi such as fungi such as yeast and yeast, and bacteria having acetic acid resistance. Specific examples of the acetic acid resistant microorganism include acetic acid resistant yeast Zygosaccharomyces bailii, acetic acid resistant mold Moniliella acetobutans.
Therefore, a composition comprising chitosan and thiamine lauryl sulfate is useful as an antibacterial agent composition for improving the antibacterial and storage stability of an acidic composition in which the microorganism can grow. Moreover, the antimicrobial property with respect to the said microorganisms can be provided by mix | blending or using chitosan and thiamine lauryl sulfate in products, such as a foodstuff, a pharmaceutical, a quasi-drug, and cosmetics.

The antibacterial agent composition of the present invention is added with other antibacterial substances, excipients, binders, disintegrants, lubricants, diluents, emulsifiers, colorants, and the like, if necessary. Accordingly, for example, it can be in any form such as liquid, powder, paste, tablet, capsule, and gel.
Chitosan and thiamine lauryl sulfate may be a single preparation, or may be formulated separately and used as a set (kit). In this case, chitosan and thiamine lauryl sulfate need not be in the same form.

In the antibacterial agent composition of the present invention, chitosan is 0.006% by mass (hereinafter, simply referred to as “%”) in the acidic composition from the viewpoint of the antibacterial effect against acetic acid resistant lactic acid bacteria and the maintenance of the flavor of the acidic composition. As mentioned above, it is used so that it may become 0.006 to 0.054%, further 0.012 to 0.054%, still more 0.018 to 0.054%, especially 0.03 to 0.042%. preferable. Further, from the same point, thiamine lauryl sulfate in the acidic composition is 0.03% or more, more preferably 0.03 to 0.06%, further 0.03 to 0.05%, and still more 0.035 to 0. It is preferable to use it so that it may become 0.05%.
The mass ratio of chitosan and thiamine lauryl sulfate in the acidic composition is from 3: 1 to 1:15, more from 2: 1 to 1:10, more preferably from 2: 1 to 1: 3, from the viewpoint of the antibacterial effect against acetic acid resistant lactic acid bacteria. Is preferable.
At this time, the antibacterial agent composition may be used as it is so that the concentration of chitosan and thiamine lauryl sulfate in the acidic composition falls within the above range, but chitosan and thiamine lauryl sulfate are contained in a higher content than the above range. The prepared antibacterial agent composition may be prepared in the above-mentioned arbitrary form, mixed appropriately in the acidic composition, and then appropriately diluted, and used so as to be within the above range after dilution. The dilution factor is preferably 5 to 50 times, more preferably 10 to 40 times, and even more preferably 20 to 30 times. For dilution, it is preferable to use deionized water aseptically treated.

In the present invention, an acidic composition is a composition in which acetic acid-resistant microorganisms can be generated, developed, and proliferated, and the pH of the composition (if the composition has an oil phase part and an aqueous phase part, the pH of the aqueous phase part). , 20 ° C.) is 7.0 or less. The pH is further preferably 5.5 or less, more preferably 2 to 4.5, and still more preferably 2.5 to 4.1.
When the acidic composition is a food, the antibacterial effect against Lactobacillus fructivorans, which is known to have high acetic acid resistance, is preferably 4.1 or less, more preferably 2 to 4.1, and even more 3 A range of .5 to 4.1, especially 3.5 to 3.9 is preferred.

  Examples of the acidic composition include foods, pharmaceuticals, quasi-drugs, cosmetics, etc., but foods are preferred. Examples of acidic foods include dairy products, frozen foods, instant foods, starch processed products, processed meat products, other processed foods, beverages, soups, seasonings, and nutritional supplements. Especially, acidic liquid seasonings, such as various soups, various sauces, various sauces, various dressings, miso, and ponzu, are preferable, and various dressings are especially preferable. As dressings, those comprising only an aqueous phase part, non-emulsifying type containing a water phase part and an oil phase part (separated type), an emulsion type comprising an oil-in-water emulsion, or an oil-in-water type And a separated type in which an oil phase is laminated on the emulsion. Specific examples include semi-solid dressings, emulsified liquid dressings, separated liquid dressings, dressing type seasonings, and salad seasonings.

  When the acidic food contains an aqueous phase part and an oil phase part, the mass ratio of the oil phase part to the aqueous phase part is preferably 5/95 to 60/40, and more preferably 10/80 to 55/45. Further, 10/85 to 35/65 are preferable from the viewpoint of antibacterial effect and flavor against acetic acid resistant lactic acid bacteria.

Here, as the oil phase component forming the oil phase part, edible fats and oils are the main components, for example, animal oils and / or vegetable oils, and oils and ester exchange oils that have been esterified with glycerol after hydrolysis using these as raw materials. And hydrogenated oil. Examples of animal oils include beef tallow, lard, fish oil and the like, and vegetable oils include, for example, soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, Rice oil etc. are mentioned.
The oil / fat contains at least one of triacylglycerol, diacylglycerol, and monoacylglycerol. The fat / oil preferably contains 15% or more of diacylglycerol from the viewpoint of physiological effects. It is preferable from the same point that the diacylglycerol content in the fat is more preferably 15 to 95%, further 35 to 95%, still more 50 to 95%, and particularly 70 to 93%.

  Acidic foods include vegetables, fruits, water, vinegar, salt, soy sauce, spices, sugar, protein materials, organic acids, amino acid seasonings, nucleic acid seasonings, animal and plant extracts, fermented seasonings, alcoholic beverages, increases Various food materials or additives such as a viscosity agent, a stabilizer, an emulsifier, and a colorant may be included. Moreover, you may use what was shape | molded as needed.

  In order to lower the pH of the composition to the above range, organic acids such as vinegar, citric acid and malic acid; acidulants such as inorganic acids such as phosphoric acid can be used, and vinegar and citric acid are particularly used. It is preferable. Various types of vinegar can be used, such as grain vinegar, apple vinegar, and vinegar.

The content of vinegar is preferably 3 to 50%, more preferably 5 to 30%, and even more preferably 6 to 26% in the acidic composition. The acetic acid content is preferably about 5 to 10%.
The acidity of the acidic composition of the present invention (when the acidic composition has an oil phase part, the acidity of the aqueous phase part) is 0.15 to 10%, more 0.25 to 6%, and further 0.3 to 3%. It is preferable from the point of flavor. “Acidity” means that the liquid to be measured is titrated with 0.1 mol / L sodium hydroxide and calculated by the following formula (1) from the end point titration (Japanese vinegar of vinegar) Standard (derived from mass% of acetic acid equivalent acidity with reference to the Ministry of Agriculture, Forestry and Fisheries Notification No. 1381 on September 3, 1997).
Acidity = (a × v × f) / w × 100 (1)
(A: 0.006 g of acetic acid corresponding to 1 mL of 0.1 mol / L sodium hydroxide, v: amount of sodium hydroxide used (mL) of 0.1 mol / L, f: 0.1 mol / L of hydroxide Sodium titer, w: Sampling amount (g))
Acidity is expressed as a percentage in the sample mass of a value obtained by converting all of these acids into acetic acid, regardless of whether acetic acid, gluconic acid, or various organic acids such as citric acid is used.

The content of sodium chloride is 2.6% or more, 2.6 to 15%, and 2.6 to 11% in the acidic composition (in the case where the acidic composition has an oil phase part), 2.6% or more. In particular, it is preferably 3 to 4.7% from the viewpoint of flavor and antibacterial effect against acetic acid-resistant lactic acid bacteria.
As the salt, various kinds of salt such as normal salt, sun salt, rock salt, etc. can be used, and a part of which is replaced with potassium chloride, magnesium sulfate or the like can also be used.

  In order to antibacterial and preserve an acidic composition using chitosan and thiamine lauryl sulfate of the present invention, these components may be added to the acidic composition. Chitosan and thiamine lauryl sulfate are preferably added so that each concentration in the acidic composition falls within the above range from the viewpoint of antibacterial effect against acetic acid-resistant lactic acid bacteria and maintenance of the flavor of the acidic composition.

The method for adding chitosan and thiamine lauryl sulfate to the acidic composition is not particularly limited, and examples thereof include a method in which these components are brought into contact with the acidic composition. For example, chitosan and thiamine lauryl sulfate are added to the surface of the acidic composition. Examples thereof include a method of coating, pouring and adhering inside, and a method of immersing an acidic composition in a solution of these components. Moreover, when manufacturing an acidic composition, you may mix | blend chitosan and thiamine lauryl sulfate.
Chitosan and thiamine lauryl sulfate can be used in any form such as liquid, powder, paste, tablet, capsule, and gel. Moreover, these may be added simultaneously, and may be added separately at intervals.

(Measurement of acidity)
Based on the above “Japanese Agricultural Standard for Vinegar (September 3, 1997, Ministry of Agriculture, Forestry and Fisheries Notification No. 1381)”, the mass% of acetic acid equivalent acidity was derived.

[Measurement of NaCl concentration]
It was measured by the molding method. A sample was weighed into a measuring flask, and distilled water was added to make a constant volume to make a sample solution. Take the sample solution into a Erlenmeyer flask using a measuring pipette, add 1.0% potassium chromate solution as an indicator, and titrate with a 0.1 mol / l silver nitrate solution using a brown burette, and the color of the solution becomes slightly orange Was the end point.
The NaCl concentration was calculated by the following formula.
NaCl concentration (%) = 0.00585 × A × F / W × 100
A: Titration volume of 0.1 mol / L silver nitrate solution (mL)
F: titer of 0.1 mol / L silver nitrate solution W: sampling amount (mL)

[Measurement of pH]
The pH was measured using a pH meter (F-22) manufactured by Horiba, Ltd. after the sample temperature was 20 ° C.

Example 1
(1) Preparation of medium 3% NaCl, 0.5% acetic acid-added neutral broth medium (5 ml) was adjusted to pH 4.5, chitosan preparation (“Hishan KG”, chitosan content 6% by mass, Asama Kasei ( Co., Ltd.) and thiamine lauryl sulfate preparation ("Vitagen AS5", manufactured by Mitsubishi Tanabe Pharma Co., Ltd.) are added so that the final concentrations of chitosan and thiamine lauryl sulfate are 0 to 0.015% by mass, respectively. A test medium was used.

(2) Contact test Lactobacillus fructivorans JCM1117 strain, which is known to have particularly high acetic acid resistance among acetic acid-resistant lactic acid bacteria, was used as a test bacterium.
Lactobacillus fructivorans strain JCM1117 was anaerobically cultured for 3 days at 30 ° C. in MRS agar medium (OXOID). The cultured cells were adjusted to 10 ⁵ to ⁶ cfu / ml in physiological saline to obtain a bacterial solution. The bacterial solution was added to the test medium at 1700 cfu / ml, and after vigorous stirring, cultured at 30 ° C. for 4 weeks. After culturing, it was diluted with physiological saline, inoculated into MRS agar medium (manufactured by OXOID), and the number of viable bacteria was measured by a plate smearing method. The results are shown in Table 1.

  As shown in Table 1, the combined use of chitosan and thiamine lauryl sulfate synergistically enhanced the antibacterial activity of acetic acid resistant lactic acid bacteria.

Example 2
(1) Preparation of acidic seasoning The raw materials for the aqueous phase were blended in the amounts shown in Table 2, and stirred and mixed (Homodisper: manufactured by Special Machine Industries) to dissolve uniformly. A chitosan preparation was added thereto, and further stirred and mixed to dissolve to prepare an aqueous phase part. Next, after the prepared water phase part was heated from room temperature and reached 80 ° C. and held for 4 minutes, it was sterilized and then cooled to room temperature.
Next, thiamin lauryl sulfate in the amount shown in Table 2 was added to diacylglycerol (DAG) deodorized oil and heated to 60 ° C. with stirring and mixing to completely dissolve the thiamine lauryl sulfate, and then to room temperature. The oil phase part was prepared by cooling.
A liquid separation type acidic seasoning (Test Example 1-6) was prepared by filling the container with a water phase part: oil phase part at a ratio of 7: 3. The chitosan content in the chitosan preparation described in Table 2 was 6% by mass. Moreover, the de-N acetylation degree of chitosan was 80 to 90%, and the weight average molecular weight was about 10,000.

(2) Contact test Lactobacillus fructivorans JCM1117 strain, which is known to have particularly high acetic acid resistance among acetic acid-resistant lactic acid bacteria, was used as a test bacterium.
Lactobacillus fructivorans strain JCM1117 was anaerobically cultured for 3 days at 30 ° C. in MRS agar medium (OXOID). The cultured cells were adjusted to 10 ⁵ to ⁶ cfu / ml in physiological saline to obtain a bacterial solution. In addition, 1 ml of the above bacterial solution was inoculated into 100 g of the separated acidic seasoning so that the final concentration of the fungus was 10 ³ cfu / ml, and stored aerobically at 30 ° C. for 60 days to confirm the behavior of the fungus. The number of bacteria was measured by thoroughly stirring the preserved seasoning to homogenize the system, diluting with physiological saline, and smearing on MRS agar medium (manufactured by OXOID). The case where growth of 1 order or more was confirmed as the bacteria concentration was judged as “growth”, and the case where growth of less than 1 order was confirmed as “non-growth”. The results are shown in Table 3.

  As is apparent from Table 3, in Test Examples 1-4 in which specific amounts of chitosan and thiamine lauryl sulfate were blended, no growth of acetic acid resistant lactic acid bacteria was observed, and an antibacterial action against acetic acid resistant lactic acid bacteria was observed. In contrast, in Test Examples 5 and 6 having a high pH, the blending concentrations of chitosan and thiamine lauryl sulfate were the same as in Test Example 1-4, but acetic acid-resistant lactic acid bacterium growth was observed.

Example 3
In the same manner as in Example 1, a liquid separation-type acidic seasoning (Test Examples 7-10) having the composition shown in Table 4 was prepared.

  A contact test was conducted in the same manner as in Example 1 for each of the prepared separate acidic seasonings (Test Examples 7-10). The results are shown in Table 5.

  As is clear from Table 5, in Test Examples 8 and 9 containing a specific amount of chitosan and thiamine lauryl sulfate, no growth of acetic acid resistant lactic acid bacteria was observed, and an antibacterial action against the acetic acid resistant lactic acid bacteria was observed. In contrast, in Test Example 7 in which chitosan and thiamine lauryl sulfate were not blended, acetic acid-resistant lactic acid bacteria were observed to grow. In Test Example 10 where the pH of the acidic seasoning is high, acetic acid-resistant lactic acid bacterium growth was observed.

Example 4
(1) Preparation of acidic seasoning Liquid separation type acidic seasoning having the same composition as the seasoning of Test Example 1 in Table 2 except for changing the blending amounts of chitosan and thiamine lauryl sulfate (Test Examples 11-27) Was prepared.
A contact test was conducted in the same manner as in Example 1 for each of the prepared separate acidic seasonings (Test Examples 11-27). The results are shown in Table 6.

  As is clear from Table 6, in Test Examples 12 to 17 in which specific amounts of chitosan and thiamine lauryl sulfate were blended, an antibacterial action against acetic acid resistant lactic acid bacteria was observed. On the other hand, in Test Example 11 in which chitosan and thiamine lauryl sulfate were not blended, acetic acid resistant lactic acid bacteria were observed to grow. In Test Examples 18 to 23, in which chitosan or thiamine lauryl sulfate alone was blended at a specific concentration, growth of acetic acid-resistant lactic acid bacteria was observed. In Test Examples 24 to 27 in which chitosan and thiamine lauryl sulfate at a concentration equal to or less than the concentration at which acetic acid-resistant lactic acid bacteria were found to be grown alone were combined, an antibacterial action against acetic acid-resistant lactic acid bacteria was observed.

Example 5
(1) Preparation of acidic seasoning The raw materials for the aqueous phase were blended in the amounts shown in Table 7, and stirred and mixed (Homodisper: manufactured by Special Machine Industries) to dissolve uniformly. A chitosan preparation was added thereto, and further stirred and mixed to dissolve to prepare an aqueous phase part. Next, after the prepared water phase part was heated from room temperature and reached 80 ° C. and held for 4 minutes, it was sterilized and then cooled to room temperature.
Next, thiamine lauryl sulfate in the amount shown in Table 7 was added to diacylglycerol (DAG) deodorized oil, heated to 60 ° C. with stirring and mixing, and thiamine lauryl sulfate was completely dissolved, then to room temperature. The oil phase part was prepared by cooling.
The water phase part and the oil phase part were mixed at a ratio of 7: 3, and the emulsification type acid seasoning (Test Example 28-) was conducted using an emulsifier (TK Homodisper 2.5 type: Primix Co., Ltd.). 34) was prepared.

(2) Contact test As test bacteria, 4 strains of Lactobacillus butinelli JCM1115 strain, Lactobacillus brevis JCM1059 strain, Lactobacillus plantarum JCM1149 strain, and Lactobacillus paracasei soil isolate were used.
The bacteria were anaerobically cultured for 3 days at 30 ° C. in MRS agar medium (OXOID). The cultured cells were mixed so that the numbers of the four bacterial strains were equal, and adjusted to a total of 10 ⁵ to ⁶ cfu / ml in physiological saline to obtain a bacterial solution. 1 ml of the above bacterial solution was inoculated into 100 g of the emulsified acidic seasoning so that the final concentration of the bacteria was 10 ³ cfu / ml, and aerobically stored at 30 ° C. for 60 days to confirm the behavior of the bacteria. The number of bacteria was measured by thoroughly stirring the preserved seasoning to homogenize the system, diluting with physiological saline, and smearing on MRS agar medium (manufactured by OXOID). The case where growth of 1 order or more was confirmed as the bacteria concentration was judged as “growth”, and the case where growth of less than 1 order was confirmed as “non-growth”. The results are shown in Tables 8 and 9.

  As is apparent from Table 8, in Test Examples 28-32 containing a specific amount of chitosan and thiamine lauryl sulfate, an antibacterial action against acetic acid-resistant lactic acid bacteria was observed, whereas, as shown in Table 9, chitosan and thiamine. In Test Example 33 in which lauryl sulfate was not blended and in Test Example 34 in which the blending amount of thiamine lauryl sulfate was small, growth of acetic acid-resistant lactic acid bacteria was observed.

Example 6
(1) Preparation of acidic seasoning In a commercially available non-oil dressing, chitosan, thiamine lauryl sulfate and DAG deodorized oil are blended in specific amounts so as to have the concentrations shown in Table 10, and a separate acidic seasoning (Test Example 35-40). ) Was prepared.

(2) Sensory evaluation 15 g of a separate acidic seasoning was applied to 40 g of commercially available lettuce, a taste test was conducted by three panelists, and a score was determined through consultation.
Evaluation was performed according to the following criteria. That is, when there was no difference in flavor from the additive-free one, the result was ○ (passed), when there was a difference in the flavor but was acceptable, Δ (passed), and when the flavor was not acceptable, × (failed). The results are shown in Table 11.

  As is apparent from Table 11, there was no problem in flavor in Test Examples 35 to 38 in which chitosan and thiamine lauryl sulfate were blended in a concentration range in which acetic acid-resistant lactic acid bacteria can be antibacterial, whereas chitosan and thiamine lauryl sulfate were not. Test Examples 39 and 40 in which a high concentration was added were bitter and astringent and were not acceptable in flavor.

Claims (10)

  An antibacterial agent composition for an acidic composition comprising chitosan and thiamine lauryl sulfate as active ingredients.   The antibacterial agent composition for an acidic composition according to claim 1, which is used so that chitosan is 0.006% by mass or more and thiamine lauryl sulfate is 0.03% by mass or more in the acidic composition.   The antibacterial composition for an acidic composition according to claim 1 or 2, wherein the acidic composition is a food having a pH of 4.1 or less.   The antibacterial composition for an acidic composition according to claim 3, wherein the food is a seasoning.   An antibacterial agent composition for an acetic acid resistant microorganism containing chitosan and thiamine lauryl sulfate as active ingredients.   The antibacterial composition according to claim 5, wherein the acetic acid resistant microorganism is an acetic acid resistant lactic acid bacterium.   An antibacterial or preservation method for an acidic composition, wherein chitosan and thiamine lauryl sulfate are added to the acidic composition.   The method for antibacterial or preserving an acidic composition according to claim 7, wherein the acidic composition is added so that chitosan is 0.006% by mass or more and thiamine lauryl sulfate is 0.03% by mass or more.   The method according to claim 7 or 8, wherein the acidic composition is a food having a pH of 4.1 or less.   The method for antibacterial or preservation of an acidic composition according to claim 9, wherein the food is a seasoning.