JP4755384B2 - Antibacterial oil - Google Patents

Description

【０００８】
【表２】

【０００９】
醸造酢に溶解させるカルシウムイオン液は、油脂との混和において油脂成分の水酸基と結合するほか、乳化剤を介して油脂に容易に混和することで、油脂機能をもつ抗菌剤となる。これを油脂として食品に使用すると、油脂の本来の機能とともに食品の保存性を高める抗菌効果を実現する。
この発明に係るイオン液と油脂の混和の量は、およそ１対９ないし７対３の範囲となるが、液状あるいは固形油脂としての実用上では、１対９ないし６対４が好適である。
この混和条件において油脂の種類、あるいは改質油、硬化油、脂肪酸の配合比の増減により、融点を−１０℃ないし４８℃の間に設定することができる。
抗菌油脂の使用法は練り込み、塗布、スプレーなど用途に適合した方法がある。いずれの使用法においても、この抗菌油脂の抗菌効果は測定試験により確認できる。
【００１０】
【発明の実施の形態】
抗菌油脂は食品に使用した際に、油脂とイオン液が食品組織に平均して分散浸透し、食品中の細菌類の栄養細胞細菌、または真菌の細胞膜、あるいは発芽胞子の細胞膜に影響を与え、細胞内の平衡に混乱を与え、その結果細菌類の資化を阻止することで増殖を阻害する。油脂の乳化、分散、浸透と界面活性の作用がイオン液の効率を向上に寄与している。
【００１１】
【実施例】
以下に実施例を詳細に記述するが、本発明はこの実施例に限定されることはない。
〔実施例１〕
大豆硬化油３５％、コーン油１４％、レシチン１．２％を混和した油脂に、カルシウムイオン量４％のイオン液４９．８％を混和し、油脂とカルシウムイオン液を等量とし、融点が３８℃の固形状の抗菌油脂を得た。つぎに大豆油６０％、なたね油２７％、レシチン２．３％を混和した油脂に、さらにカルシウムイオン量４％ｇのイオン液１１．７％を混和し、融点が−１０℃の液状の抗菌油脂を得た。
【００１２】
この２種の抗菌油脂を使用し、食パンの保存試験を実施して抗菌効果を試験した。固形状の抗菌油脂を食パン生地に重量比４％を練り込み、また液状の抗菌油脂を離型油として型内面に塗布し、さらにパン生地上面にはスプレー油として塗布した。対照品は、カルシウムイオン液を除いた油脂の配合率により混和して得て、これを生地練り込み、離型油、スプレー油について同量を使用した。簡易包装にて室温保存しこの結果を表３に示す。
【００１３】
【表３】

【００１４】
この結果、対照品は３日後に表面とスライス面に酵母由来の白カビが発芽した。５日後は青カビも発芽し、７日後には１１以上のコロニーに増殖した。
添加区の２−Ａは、離型油とスプレー油の効果で７日後まで表面にカビの発芽はなく、２−Ｂは、４日白カビの発芽、５日後に青カビも発芽した。練り込みのみ、練り込みと離型油、スプレー油両用の効果が示されている。さらに焙焼後の冷却時に自重量を計測してこれを１００とし、７日後の対照品の重量９６．１に対し、添加区の平均は９８．８であり、保水性にも効果が確認され、本発明の抗菌油脂の多様な効果が確認された。
【００１５】
〔実施例２〕
大豆油３０、コーン油１８、レシチン２、カルシウムイオン液５０の各重量％からなる液状の抗菌油脂を用意し、カスタードクリームに１％を添加し抗菌効果を試験した。この結果は表４に示す通り、対照区は消費期限は１日のみであり、２日後には離水変敗し、添加区は抗菌効果を発揮し、さらに成分中の結合水の維持をして離水を防止し、消費期限を３日まで確保し正確な抗菌効果を示している。
【００１６】
【表４】

【００１７】
〔実施例３〕
抗菌油脂として綿実油５０、なたね油４０、レシチン２、カルシウムイオン液８の各重量％の抗菌油脂を３００ｇと、全卵６３ｇ，醸造酢１２ｇの組成でマヨネーズをつくり、これを用いてポテトサラダを作った。このポテトサラダの保存試験を実施した結果は表５にある通り、添加区は１日後は滅菌効果により、初発菌数を約１０分の１に滅菌し、消費期限を２日後まで確保する効果を示した。また、このマヨネーズを別の食品に使用してさらに抗菌油脂の使用範囲を広げることができる。
【００１８】
【表５】

【００１９】
〔実施例４〕
コーン油８６、モノグリセライド０．８、トコフェノール２．５カルシウムイオン液１０．７の各重量％で融点７℃の抗菌油脂を用意した。これを大豆油に４％添加し揚げ油とし、すり身団子を揚げた。簡易包装で冷蔵庫に保存し経過を観察した結果、７日後に対照区は大腸菌群が陽性であり、表面と断面が薄茶色に変色しており、添加区では、大腸菌群は陰性で色の変化もなかった。この結果、揚げ油に抗菌油脂を使用した場合の抗菌効果、および酸化防止の効果を確認することができた。
【００２０】
〔実施例５〕
実施例１の液状抗菌油脂１％を生地に添加し、また同様に離型油としてドラ焼きの皮を焙焼し、簡易包装で室温で経過を観察した。その結果、対照区は３日後に酵母由来の白カビが発芽し、５日後には青カビを発芽し、その後も増殖した。添加区は６日後に青カビが発芽しその後の増殖は遅かった。ドラ焼きは低水分食品であり、一般生菌による腐敗ではなく、酵母由来のカビ、または真菌のカビによる汚染が多い。
本発明の抗菌油脂は酵母と真菌にともに有効であり、それぞれの菌の胞子の発芽を抑制して消費期限の確保に効果があることが確認できた。
【００２１】
【発明の効果】
本発明の抗菌油脂は、動物性あるいは植物性油脂、これらの加工油脂類、さらに脂肪酸エステルについて、用途目的に適合した油脂の配合を任意に選択することができ、そして油溶性と水溶性を問わず、多様な種類の食品に使用することができる抗菌油脂、あるいは酸化防止機能をもつの抗菌油脂を提供する。[0001]
BACKGROUND OF THE INVENTION
Oils and fats, modified oils and fats, or fatty acids have various functions in combination with the original nutritional resources and taste improvement. Through this function of fats and oils, the antibacterial effect of controlling bacteria that cause food spoilage and food poisoning is to maintain heat resistance and processability, and to provide food with high safety and excellent storage stability. Provide antibacterial oil technology.
[0002]
[Prior art]
As fats and oils having an antibacterial function, fatty acid esters obtained by esterifying fatty acids, monoglycerides, and propylene glycol esters are known. These are technologies that partially utilize the antibacterial effect together with the emulsifying action.
Some fatty acid esters, for example, impair the taste when used in a large amount, or are restricted by law regarding the amount used. In addition, there are some which are limited to the bacterial species to be effective.
In addition, there is a tendency that the effect on the medium does not reflect on the actual food.
Lecithin and tocopherol are fats and oils having emulsification and antioxidant functions.
[0003]
[Problems to be solved by the invention]
When using the emulsification of fatty acid esters and the antibacterial effect, if the amount used is large, the taste will be affected, and depending on the type, the amount added may be restricted by law. And there are some that are limited to bacterial species that have antibacterial effects. Moreover, the effect on a culture medium may not be reflected as it is in an actual food. Oils and fats are required to have high-performance antibacterial oils and fats that have a synergistic effect with the oil and fat function.
[0004]
Integrating with the original purpose of fats and oils, antibacterial effects on a wider range of bacteria, and free selectivity when used. In other words, in order to preserve food, it has various functions such as oil and fat heating media, emulsification and dispersion, and other functions such as release oil and coating oil. The technology to be realized becomes an issue.
[0005]
[Means for Solving the Problems]
Animal calcium ion solution, an antibacterial agent, is fermented starting from brewed vinegar with fermentative activity, or from 18% to 30% aqueous alcoholic solution, starch, or saccharides, using acetic acid bacteria as fermentation bacteria The brewed vinegar dissolves one or more kinds of oyster crab, scallop shell, eggshell and coral shell one after another, and ferments it so that the amount of calcium ions in the brewed vinegar is 3% to 6% by weight. It is obtained by adjusting the fermentation.
[0006]
Equivalent amounts of oyster shells and scallop shells are dissolved by the above means to obtain a liquid having a calcium ion content of 4% g by weight and pH 5.1, and this is used as a buckwheat flour in which soil bacteria are supposed to be present. Table 1 shows the results of testing the antibacterial effect of general living bacteria serving as food hygiene indicators as a medium, and the results of testing the antibacterial effect of the same sample by heat treatment according to the standard method of culture test for heat-resistant spore bacteria Is shown in Table 2. According to this, effectiveness can be confirmed in addition to general live bacteria, especially heat-resistant spore bacteria. The antibacterial oil and fat of the present invention solves the problem using this antibacterial technology.
[0007]
[Table 1]

[0008]
[Table 2]

[0009]
The calcium ion solution dissolved in the brewed vinegar binds to the hydroxyl group of the fat and oil component when blended with the fat and oil, and becomes an antibacterial agent having a fat and oil function by being easily mixed with the fat and oil via an emulsifier. When this is used in foods as fats and oils, an antibacterial effect that enhances the preservability of foods as well as the original functions of fats and oils is realized.
The mixing amount of the ionic liquid and fat according to the present invention is in the range of about 1 to 9 to 7 to 3, but 1 to 9 to 6 to 4 is suitable for practical use as a liquid or solid fat.
Under these mixing conditions, the melting point can be set between −10 ° C. and 48 ° C., depending on the type of fat or oil, or the increase or decrease in the blending ratio of the modified oil, hardened oil, and fatty acid.
Antibacterial fats and oils can be used in various ways such as kneading, coating and spraying. In any usage, the antibacterial effect of this antibacterial oil can be confirmed by a measurement test.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
When antibacterial oils and fats are used in foods, fats and ionic liquids are dispersed and penetrated into food tissues on average, affecting the vegetative cell bacteria of bacteria, the fungal cell membrane, or the germinal spore cell membrane, Inhibits growth by disrupting the equilibrium within the cell and consequently preventing the assimilation of bacteria. The action of oil emulsification, dispersion, penetration and surface activity contributes to improving the efficiency of the ionic liquid.
[0011]
【Example】
Examples will be described in detail below, but the present invention is not limited to these examples.
[Example 1]
An oil / fat mixed with 35% soybean hardened oil, 14% corn oil and 1.2% lecithin is mixed with 49.8% ionic liquid with a calcium ion content of 4%. A solid antibacterial fat at 38 ° C. was obtained. Next, 11.7% of an ionic liquid of 4% g calcium ion is further mixed with an oil / fat mixed with 60% soybean oil, 27% rapeseed oil and 2.3% lecithin, and a liquid antibacterial oil / fat having a melting point of −10 ° C. Got.
[0012]
Using these two types of antibacterial oils and fats, the antibacterial effect was tested by conducting a storage test of bread. Solid antibacterial oils and fats were kneaded in a bread dough at a weight ratio of 4%, and liquid antibacterial oils and fats were applied as mold release oil to the inner surface of the mold, and further applied to the upper surface of the bread dough as spray oil. The control product was obtained by mixing according to the blending ratio of fats and oils excluding the calcium ion solution, kneaded with the dough, and the same amount was used for the release oil and spray oil. Table 3 shows the results after storage at room temperature in simple packaging.
[0013]
[Table 3]

[0014]
As a result, in the control product, yeast-derived white mold germinated on the surface and slice surface after 3 days. After 5 days, blue mold also germinated, and after 7 days, it grew to 11 or more colonies.
In the additive group 2-A, mold did not germinate on the surface until after 7 days due to the effect of the release oil and spray oil, and 2-B germinated white mold on the 4th, and blue mold on the 5th. Only kneading, the effect of both kneading and mold release oil, spray oil is shown. Furthermore, when the weight after cooling after roasting was measured, this was taken as 100, and the average of the added section was 98.8 with respect to the weight of the reference product after 7 days of 96.1, and the effect on water retention was confirmed. Various effects of the antibacterial oil / fat of the present invention were confirmed.
[0015]
[Example 2]
Liquid antibacterial oils and fats each comprising 30% by weight of soybean oil 30, corn oil 18, lecithin 2 and calcium ion solution 50 were prepared, and 1% was added to the custard cream to test the antibacterial effect. As shown in Table 4, the expiry date of the control group is only 1 day, and after 2 days, the water separation deteriorates, the added group exhibits the antibacterial effect, and further maintains the bound water in the components. Prevents water separation and secures an expiration date of up to 3 days, showing an accurate antibacterial effect.
[0016]
[Table 4]

[0017]
Example 3
As an antibacterial oil and fat, mayonnaise was made with a composition of 300 g of antibacterial oil and fat of cottonseed oil 50, rapeseed oil 40, lecithin 2 and calcium ion solution 8 and 63 g of whole egg and 12 g of brewed vinegar, and a potato salad was made using this. . As shown in Table 5, the results of the preservation test of this potato salad are as shown in Table 5. In the addition group, the effect of sterilizing the initial bacterial count to about 1/10 by the sterilization effect after 1 day and ensuring the expiration date until 2 days later. Indicated. Moreover, this mayonnaise can be used for another foodstuff, and the use range of an antibacterial fat can be expanded further.
[0018]
[Table 5]

[0019]
Example 4
Antibacterial oils and fats having a melting point of 7 ° C. were prepared with corn oil 86, monoglyceride 0.8 and tocophenol 2.5 calcium ion solution 10.7% by weight. 4% of this was added to soybean oil to make fried oil, and surimi dumplings were fried. As a result of observing the progress after storing in a refrigerator with simple packaging, the control group was positive for coliforms after 7 days, and the surface and cross section were turned light brown, and in the added group, the coliforms were negative and the color changed There was not. As a result, it was possible to confirm the antibacterial effect and antioxidation effect when antibacterial fats and oils were used for frying oil.
[0020]
Example 5
1% of the liquid antibacterial oil / fat of Example 1 was added to the dough, and similarly, the dora-roasted skin was roasted as a release oil, and the progress was observed at room temperature with simple packaging. As a result, in the control group, the white fungus derived from yeast germinated after 3 days, the blue fungus germinated after 5 days, and then proliferated. In the added group, blue mold germinated after 6 days and the subsequent growth was slow. Dora-yaki is a low-moisture food, and it is not spoiled by live bacteria, but is often contaminated with yeast-derived fungi or fungi.
It was confirmed that the antibacterial oil and fat of the present invention is effective for both yeast and fungi, and is effective in ensuring the expiration date by suppressing the germination of the spores of each fungus.
[0021]
【The invention's effect】
The antibacterial fats and oils of the present invention can be arbitrarily selected from animal and vegetable fats and oils, processed oils and fats, and fatty acid esters, and the fats and oils suitable for the purpose of use can be selected. In addition, the present invention provides antibacterial oils and fats that can be used for various types of foods or antibacterial oils and fats having an antioxidant function.

Claims (4)

An antibacterial oil or fat in which an ionic liquid obtained by dissolving 3% to 6% of animal calcium ions in brewed vinegar is mixed with 10 to 70% of the total amount in an oil and fat composed of fatty acids to have a melting point of −10 ° C. or higher and 48 ° C. or lower. The foodstuff containing the antibacterial fat of Claim 1. An antibacterial oil or fat obtained by adding another antibacterial agent or antioxidant to the antibacterial oil or fat according to claim 1. The foodstuff containing the antibacterial fat which added another antibacterial agent or antioxidant to the antibacterial fat of Claim 1.