KR102236086B1 - Antifungal agent - Google Patents

Abstract

The present invention relates to an antifungal agent capable of effectively suppressing the growth of fungi, particularly fungi, such as mold and yeast, involved in contamination of food or drink or food or drink. More specifically, the present invention relates to an antifungal agent comprising an Amla plant or its treated product, fatty acid esters, and hop extract depending on the purpose.

Description

Antifungal agent {ANTIFUNGAL AGENT}

This patent application is in accordance with the claim of priority based on Japanese Patent Application No. 2012-104147 filed on April 27, 2012 and Japanese Patent Application No. 2012-247651 filed on November 9, 2012. The entire disclosure content in the above patent application becomes a part of this specification by citing it.

The present invention relates to an antibacterial agent that can be used for sterilization of objects such as food and drink.

Conventionally, in order to suppress the growth or occurrence of bacteria involved in spoilage and deterioration during manufacture or storage of processed foods, various antimicrobial agents including various synthetic products or natural products-derived components have been proposed.

Moreover, in recent years, as the safety and safety awareness of foods has increased, those derived from natural products are preferred over synthetic products, and from this background, many antibacterial agents containing ingredients derived from natural products are commercially available.

For example, Patent Literature 1 discloses a food preservative having antibacterial properties that is effective for fungi using a natural product such as ε-polylysine and protamine.

The antimicrobial agent containing these natural substances-derived components exhibits some degree of effect against fungi such as mold and yeast. However, many ingredients derived from natural products have a unique fragrance and taste. Therefore, there is a limit to the amount that can be added to the food, and there is also a problem that it is difficult to impart sufficient preservability to the food when the influence on the flavor of the food is considered.

Therefore, studies are also being conducted on using ingredients derived from natural products and various synthetic products in combination.

For example, Patent Document 2 discloses an antimicrobial food preservative characterized by using a polyglycerol fatty acid ester and ε-polylysine in combination. Further, Patent Document 3 discloses a preservative for food with antimicrobial properties, characterized in that a polyglycerol fatty acid ester and protamine are used in combination. In addition, Patent Document 4 discloses an antifungal agent using a combination of lecithin and a hydrophilic emulsifier for food.

However, in general, few antifungal agents are effective against both mold and yeast. For example, it is disclosed in Patent Document 1 that the ε-polylysine described in Patent Document 2 and the protamine described in Patent Document 3 alone have a low effect on fungi. In addition, in Patent Document 4, common fungi are sterilized by heating.

Accordingly, there is still a need for antifungal agents using natural ingredients that exhibit excellent effects against fungi such as mold and yeast and have little effect on flavors such as food and beverages.

Japanese Patent Laid-Open (Hei) 2-107175 Japanese Patent Laid-Open (Hei) 6-253797 Japanese Patent Laid-Open (Hei) 2-23855 Japanese Patent Publication No. 2000-197471

The present inventors have found that, as a result of intensive research, when the Amla plant or its treated products and fatty acid esters are combined and applied to an object such as food or drink, it exhibits an excellent antibacterial effect against fungi such as mold and yeast, It was found that the remarkable antibacterial effect was exhibited by further applying hop extract together with the amra plant or its treated product and fatty acid esters. The present invention is based on these findings.

Accordingly, an object of the present invention is to provide an antifungal agent that effectively suppresses the growth of fungi, particularly fungi, such as mold and yeast, which are involved in contamination of objects such as food and drink.

Specifically, the following invention is provided.

(1) An antifungal agent comprising the amra plant or its treated product and fatty acid esters.

(2) The antifungal agent according to (1), further comprising ethanol.

(3) The antifungal agent according to (1) or (2), further comprising hop extract.

(4) A method for producing food or drink with a reduced risk of growth of fungi, comprising adding to food or drink a plant or its processed product and fatty acid esters.

(5) The method for producing food or drink according to (4), further comprising adding ethanol.

(6) The method for producing a food or drink according to (4) or (5), further comprising adding hop extract.

(7) A method for inhibiting the growth of fungi in food or drink, comprising adding an amra plant or its treated product and fatty acid esters to food or drink.

(8) A method for inhibiting the growth of fungi in the food or drink according to (7), comprising further adding hop extract to food and drink.

(9) Use of a combination comprising an amra plant or its treated product and fatty acid esters as an antimicrobial agent.

(10) The use according to (9), wherein the combination further contains hop extract.

Advantageous Effects of Invention According to the present invention, it is possible to effectively suppress the proliferation of various fungi remaining on objects such as food and drink, particularly fungi such as mold and yeast. In addition, the antimicrobial agent of the present invention is also advantageous in that it has little influence on the flavor of food or drink.

The antifungal agent of the present invention is characterized in that it contains the amra plant or its treated product and fatty acid esters. The antifungal agent of the present invention can be advantageously used for inhibiting the growth of spoilage bacteria, particularly molds or yeasts, which act on a subject and cause deterioration such as deterioration or occurrence of strange odors.

The antifungal agent of the present invention can be used against fungi such as mold and yeast, and examples of suitable fungi include the genus Cladosporium (such as Cladosporium cladosporioides ), the genus Aspergillus (such as Aspergillus niger ), and the genus Penicillium ( Penicillium glabrum, etc.), and yeasts such as Pichia anomala and Saccharomyces cerevisiae .

Amla used in the present invention, the scientific name of Phyllanthus Emblica (Phyllanthus embilica ), nicknamed Emblica Official officinalis Gaertn ), the English name is Emblicmyrobalan , the Japanese name is the fox ball, regret, and the Indian gooseberry or Amaruk.

As the antifungal agent of the present invention, the amra plant may be applied as it is, or various treatment products of the amra plant may be applied.

Examples of the amra plant include flowers, fruits, leaves, stems, roots, and woody parts, but are preferably amra fruits. Here, the fruit of Amra refers to a fruit with flesh that opens on the tree of Amra. The amra fruit used in the present invention is not particularly limited, and may be either an unripe fruit or a mature fruit.

In addition, as the treated product of the Amra plant, various treatments obtained by physically, chemically or biologically treating the Amra plant may be mentioned, but more specifically, it is a pressed product, a dried product, a pulverized product, or an extraction treatment product. .

Treatment of the Amra plant can be performed singly or in combination of a plurality of compression treatments, drying treatments (sun drying, air drying, freeze drying, etc.), pulverization treatment, extraction treatment, and the like using a known apparatus.

In addition, for the extraction treatment, various extraction treatments generally used in the field of food and beverage processing can be used. Specific examples of the extraction treatment include solvent extraction, airflow extraction, compression extraction, and the like, but solvent extraction or compression extraction is simple and is preferably used. Further, the extracted product may be further subjected to solid-liquid separation treatment (adsorption, filtration, centrifugation, etc.), concentration treatment, purification treatment, and the like as necessary. In addition, the extracted product can be used for extraction operation again after one extraction operation. The specific conditions or methods of the extraction operation can be appropriately selected according to the type or amount of the Amra plant.

As the extraction solvent used in the extraction treatment, water, ethanol, or a mixed solvent of water and ethanol in an arbitrary ratio is preferably used from the viewpoint of use for food or drink.

The ethanol concentration of the mixed solvent is preferably 1 to 99.9% by volume, more preferably 2 to 60% by volume, and still more preferably 5 to 30% by volume.

As a specific example of the extraction operation, a method of filtration or centrifugation after immersing and stirring Amra fruit in an extraction solvent at 0 to 50° C. for 1 minute to 24 hours is exemplified. Here, conditions such as temperature and time at the time of extraction are not particularly limited, and may be appropriately selected and set by a person skilled in the art according to the part or amount of the Amra plant.

The treated product of the amra plant of the present invention may be obtained using the above operation, or a commercial product may be used. As the treated product of the Amra plant, for example, a dried product may be used, or a paste or the like may be used. Further, the fruit juice obtained by compressing the fruit of Amra and the extract obtained by subjecting the fruit of Amra to water extraction are commercially available in dry powder and can be easily obtained.

The content of the amra plant or its treated product in the antifungal agent of the present invention is preferably 0.1 to 2% by weight, more preferably 0.2 to 2% by weight, and even more preferably as a dry weight based on the total weight of the antifungal agent. Is 0.2 to 1% by weight, particularly preferably 0.25 to 1% by weight. This content is particularly advantageous when the amra plant or its treated product is a amra fruit juice or a water extract of the amra fruit.

In addition, the fatty acid esters of the present invention are not particularly limited, but preferably at least one selected from the group consisting of sucrose fatty acid esters, monoglycerin fatty acid esters, sorbitan fatty acid esters, and polyglycerol fatty acid esters, and more preferably Sucrose fatty acid ester or monoglycerin fatty acid ester. Further, in view of the improvement of the antibacterial effect against fungi, the fatty acid in the sucrose fatty acid ester is preferably a C12 to C16 fatty acid, and the fatty acid in the monoglycerin fatty acid ester is preferably a C8 to 12 fatty acid. Further, the fatty acid esters of the present invention are particularly preferably sucrose myristic acid esters in view of suppressing the influence on the flavor at a low level when added to food or drink.

The content of fatty acid esters in the antifungal agent of the present invention is preferably 0.05 to 1% by weight, more preferably 0.1 to 1% by weight, as dry weight, based on the total weight of the antifungal agent.

The weight ratio of the amra plant or its treated product and fatty acid esters in the antifungal agent of the present invention is not particularly limited, but based on the dry weight, for example, preferably 0.025 parts by weight of fatty acid esters per 1 part by weight of the Amra plant It is adjusted to 10 parts by weight, more preferably 0.025 parts by weight to 5 parts by weight, still more preferably 0.1 parts by weight to 5 parts by weight, particularly preferably 0.5 parts by weight to 4 parts by weight.

It is preferable that the antifungal agent of the present invention further contains an aqueous organic solvent such as ethanol in consideration of improvement of antibacterial properties. Although the content of ethanol in the antifungal agent of the present invention is not particularly limited, it is preferably 30 to 90% by weight, and more preferably 40 to 80% by weight.

It is preferable that the antifungal agent of the present invention contains hop extract. In the present invention, ``hop extract'' means an extract of hops spheroid, and isomerized hop extract obtained by adding hop extract to isomerization treatment, or reduced isomerized hop obtained by reducing isoα acid using a reducing agent. It is used in the sense of including extract.

The hop extract contains acidic resin components such as α acids (humulones) and β acids (lupulons). In addition, the isomerized hop extract contains acidic resin components such as isoα acid (isofumulones). In the present invention, "α acid, fumulon" is used in the sense including fumulon, adhumullon, kohumullon, posthumullon, and prehumullon. In addition, in the present invention, "β acids, lufulons" are used in the meaning of including lupulon, adrupulone, corupulon, postlufulon and prelufulon. In addition, in the present invention, ``isoα acid, isofumulones'' are isofumullon, isoadhumullon, isocofumullon, isoposthumullon, isoprehumullon, Rho-isofumullon, Rho-iso Adhumulon, Rho-isocofumulon, Rho-isoposthumulon, Rho-isoprehumulone, tetrahydroisofumulone, tetrahydroisoadhumulone, tetrahydroisocofumulone, tetrahydroisoprefumulone, tetra Hydroisopost fumulone, hexahydroisofumulone, hexahydroisoad fumulone, hexahydroisocofumulone, hexahydroisopost fumulone, hexahydroisoprefumulone. In addition, cis and trans stereoisomers exist in isofumulons, but unless otherwise specified, they are used in the sense of including both of them. According to one aspect of the present invention, it is preferable that the hop extract contains 10 to 60% by weight of α acid and 10 to 60% by weight of β acid.

The type of hop is not particularly limited, and any variety can be used, but for example Bullion, Brewers Gold, Cascade, Chinook, Cluster, East Kent East Kent Golding, Fuggles, Hallertau, Mount Hood, Northern Brewer, Perle, Saaz, Styrian, Tet And Tettnanger and Willamette.

The hop extract of the present invention may be prepared by extracting natural hops, or commercially available hop extracts may be used. The hop extraction method of the present invention is not particularly limited, for example, hot water extraction, water extraction, steam extraction, extraction using an organic solvent such as ethanol or acetone or a mixture thereof, extraction using an aqueous solution, supercritical extraction using carbon dioxide, etc. And the like, preferably supercritical extraction using carbon dioxide.

In addition, the extract obtained by the above method may be used as it is in the present invention, a dilution of the extract may be used, a concentrate of the extract may be used, or a dilution of the concentrate may be used. According to a preferred embodiment of the present invention, the hop extract is a concentrate of the extract obtained by the above method or a dilution of the concentrate.

The method for concentrating the extract obtained by the above method is not particularly limited, and examples thereof include vacuum concentration, distillation, limit filtration, and the like, and concentration under reduced pressure is preferred. The content of the hop extract in the antifungal agent of the present invention is not particularly limited, but is preferably 0.025 to 0.5% by weight, and more preferably 0.025 to 0.05% by weight.

The solvent used for dilution is not particularly limited, and a known solvent can be used. Further, in the case of dilution, a surfactant or the like may be used in consideration of improvement in solubility.

The antifungal agent of the present invention may contain, in addition to the above, additives acceptable in terms of medicine or food hygiene. Although it does not specifically limit as such an additive, For example, a preservative, an antioxidant, a thickening stabilizer, an emulsifier, dietary fiber, a pH adjuster, etc. are mentioned.

In addition, the antifungal agent of the present invention may contain a chelating agent. The chelating agent is not particularly limited, and examples thereof include organic acids such as acetic acid, citric acid, tartaric acid, malic acid, phosphoric acid, lactic acid, gluconic acid, and phytic acid, and citric acid is preferable.

As described above, the antifungal agent of the present invention can be prepared as a composition containing an amra plant or its treated product and fatty acid esters as an active ingredient. However, the amra plant or its treated product and fatty acid esters may be used individually as long as they coexist as a result of each use. Accordingly, according to another aspect of the present invention, there is provided a combination product for antifungal, which comprises an amra plant or its treated product and fatty acid esters, and which are added to a subject at the same time, sequentially, or individually. In addition, according to another preferred aspect of the present invention, there is provided a combination product for antifungal, which includes the amra plant or its treated product, fatty acid esters, and hop extract, which are added to a subject at the same time, sequentially or individually. Further, according to another aspect, there is provided a use of a combination of an amra plant or its treated product and fatty acid esters as an antibacterial agent. Further, according to another preferred embodiment, the use of the combination of the amra plant or its treated product, fatty acid esters, and hop extract as an antimicrobial agent is provided. The amount and method of use of the combination product of the present invention can be set according to the amount and method of use in the antifungal agent of the present invention.

The antifungal agent of the present invention can be prepared by appropriately mixing the Amra plant or its processed product, fatty acid esters, and other components other than the above, including hop extract, according to the formulation form thereof by a known method. Accordingly, according to one aspect of the present invention, there is provided a method for producing an antifungal agent comprising mixing an amra plant or its treated product with fatty acid esters. In addition, according to the preferred embodiment, the method for producing an antifungal agent further comprises mixing hop extract. In addition, according to another aspect, the use of the amra plant or its treated product and fatty acid esters in a method for producing an antifungal agent is provided. Further, according to another preferred embodiment, the use of the amra plant or its treated product, fatty acid esters, and hop extract in a method for producing an antifungal agent is provided.

In addition, by adding the antifungal agent of the present invention to a target food or drink, it is possible to suppress the growth of spoilage bacteria of food and drink, particularly fungi such as mold and yeast. Accordingly, according to the present invention, there is provided a method for producing a food or drink with a reduced risk of growth of fungi, comprising adding to the amra plant or its processed product, fatty acid esters, and food or drink. In addition, according to a preferred embodiment of the present invention, the production of food and drink with reduced risk of growth of fungi comprising adjusting the concentration of the amra plant or its treated product in food and drink, and adjusting the concentration of fatty acid esters in food and drink. A method is provided. In such a production method, the amra plant or its processed product and fatty acid esters can be adjusted to an effective amount for inhibiting the growth of fungi. Specifically, the concentration of the Amra plant or its treated product in the food or drink is adjusted to preferably 0.001 to 0.1% by weight, more preferably 0.002 to 0.1% by weight, still more preferably 0.0025 to 0.05% by weight as dry weight, The concentration of fatty acid esters in foods and beverages is preferably 0.025 to 10 parts by weight, more preferably 0.025 to 5 parts by weight, even more preferably 0.1 parts by weight of fatty acid esters based on 1 part by weight of the plant. There is provided a method for producing a food or drink with a reduced risk of growth of fungi, characterized in that it is adjusted to 5 parts by weight, particularly preferably 0.5 parts by weight to 4 parts by weight.

In addition, according to a more preferred aspect of the present invention, the method for producing a food or drink with a reduced risk of growth of fungi further comprises adding hop extract to the food or drink. In this manufacturing method, the concentration of hop extract in food or drink is, for example, 0.025 to 10 parts by weight, preferably 0.025 to 5 parts by weight, more preferably 0.025 parts by weight, based on 1 part by weight of the Amra plant. It may be adjusted to 1 part by weight, more preferably 0.025 part by weight to 0.5 part by weight.

For ``adjustment'' of the concentration of the Amra plant or its processed product or the concentration of fatty acid esters in food or drink, taking into account the concentration of the Amra plant or its processed product and fatty acid esters originally included in the original food and drink, Amra plant or its processed product and fatty acid esters may be added to the food to adjust, or it may be adjusted by adding any of the Amra plant or its processed product or fatty acid esters, and the Amra plant or its processed product and fatty acid esters may be added. It can also be adjusted without adding any substances. In addition, it is also possible to adjust by removing the amra plant or its processed product, and/or fatty acid esters from the raw food. Typically, it can be adjusted by adding the amra plant or its processed product and fatty acid esters to the raw food.

In addition, with respect to the addition of the Amra plant or its processed product, and/or fatty acid esters, the Amra plant or its processed product, and/or fatty acid esters may be added during the manufacture of the original food or after the manufacture of the original food. . The amra plant or its processed product and fatty acid esters may be added together or separately, or when added individually, any one may be added first. In the case of adding a plurality of Amra plants or their treated products, or in the case of adding a plurality of fatty acid esters, each component may be added together or individually, or if added individually, any one may be added first. It doesn't matter either. In addition, when adding the Amra plant or its processed products and fatty acid esters, it is possible to determine whether or not the amount of addition is necessary or added in consideration of the concentration of the Amra plant or its processed products and fatty acid esters originally included in the original food. to be.

In addition, when adding the Amra plant or its treated product, and/or fatty acid esters to an object such as food or beverage, the method of addition is not particularly limited, and methods such as mixing into the object, application to the object surface, spraying, etc. You can choose appropriately. For example, in the case of spraying the antifungal agent of the present invention, its spray amount is an amount of the active ingredient, but may be selected appropriately according to the kind of the target, in the case of plane materials like pangim, spray amount, e.g. 0.005ml per 1cm ² Above, preferably 0.01 ml or more, more preferably 0.025 ml or more.

In addition, adjustment of the hop extract concentration in food and drink, and addition of hop extract to food and drink, etc. can be performed in accordance with the above-described addition method for the Amra plant or its processed product and fatty acid esters.

The object to which the antifungal agent of the present invention is added is not particularly limited, and may be applied to the surface of food products such as medicines or cleaning products, tableware, and tables, in addition to food and drink as described above. However, the object of application is preferably a food or drink or a pharmaceutical product, more preferably a food or drink. Accordingly, according to one aspect of the present invention, there is provided a method for inhibiting the growth of fungi in food or drink comprising adding an amra plant or its treated product and fatty acid esters to food or drink. Further, according to a preferred embodiment of the present invention, the method of inhibiting the growth of the fungus further comprises adding hop extract to food or drink.

Although the food and drink of the present invention is not particularly limited, for example, Japanese confectionery such as steamed bread, western confectionery such as puff or sponge cake, rice products such as sushi or sticky rice, retort food, beverages such as fruit juice or soy milk, etc. have.

Example

Hereinafter, the present invention will be described again by examples. However, the present invention is not limited to the examples shown below. In addition, in the following description, "%" means "weight%."

Each of the substances shown in the following examples was used as follows.

Amra extract (powder): Inabata Koryo Co., Ltd. The fruit of Amra was extracted with water and made into powder.

Amra Juice (powder): Inabata Koryo Co., Ltd. The fruit of Amra is juiced and made into powder.

Sucrose myristic acid ester: Ryoto sugar ester M-1695 (Mitsubishi Chemical Foods Co., Ltd.)

Sucrose lauric acid ester: Ryoto Sugar Ester L-1695 (Mitsubishi Chemical Foods Co., Ltd.)

Sucrose palmitic acid ester: Ryoto sugar ester P-1670 (Mitsubishi Chemical Foods Co., Ltd.)

Green Tea Extract: GUARDIAN Green Tea extract: Danisco Co., Ltd.

Glycerin fatty acid ester (C10): Shinko Super 10 (Shinko Science Co., Ltd.)

Yucca extract: Sarakip ALS (Maruzen Seiyaku Co., Ltd.) It was diluted with 57.2% ethanol so that the content of the yucca extract was 0.5%, and used.

Example 1: Growth inhibition test for yeast (comparison with fatty acid esters)

Yeast (Pichia anomala ) was inoculated so as to be about ^{10 3} cells/ml as cells in the nutrient liquid medium. 5 ml of this suspension was taken into an L-shaped tube, and 100 μl of a formulation having the following composition was added to perform a proliferation test. In addition, after mixing all the components in the formulation, filter filtration treatment was performed.

The test was carried out by shaking culture at 30° C. using a bio photorecorder TVS062CA (ADVANTEC), and growth was investigated by an increase in absorbance (OD value 660 nm).

The composition and results of the formulations are shown in Tables 1, 2, and 3. The result is expressed by the absorbance (OD value: 660 nm) of the culture medium over time, and the higher the value, the more the bacteria proliferate, indicating that the growth inhibition effect is low.

As shown in Tables 1 to 3, extracts from the fruits of Amra (Amra extract: obtained by extracting and powdering the fruits of Amra) and fatty acid esters are used in combination, thereby inhibiting proliferation higher than that of using them alone. Showed the effect. In particular, the combination of amra extract and sucrose myristic acid ester or amra extract and monoglycerin fatty acid ester (C10) showed a high effect.

Example 2: Proliferation inhibition test for yeast (compared with antioxidants)

Yeast (Pichia anomala ) was inoculated so as to be about ^{10 3} cells/ml as cells in the nutrient liquid medium. 5 ml of this suspension was taken into an L-shaped tube, and 100 μl of the formulation of the following composition was inoculated to perform a proliferation test. In addition, after mixing all the components in the formulation, filter filtration treatment was performed. The test was cultured with shaking at 30° C. using a bio photo recorder TVS062CA (Advantech), and growth was investigated by an increase in absorbance (OD value 660 nm).

Table 4 shows the composition and results of the formulation. The result is expressed by the absorbance (OD value: 660 nm) of the culture medium over time, and the higher the value, the more the bacteria proliferate, indicating that the growth inhibition effect is low.

As shown in Table 4, the extract from the fruit of Amra and the fatty acid esters exhibited a higher proliferation inhibitory effect than other antimicrobial materials such as green tea extract and yucca extract by using both together.

Example 3: Proliferation inhibition test for yeast ( From Amra Comparison according to the composition amount of extract)

Yeast (Pichia anomala ) was inoculated so as to be about ^{10 3} cells/ml as cells in the nutrient liquid medium. 5 ml of this suspension was taken into an L-shaped tube, and 100 μl of the formulation of the following composition was inoculated to perform a proliferation test. In addition, after mixing all the components in the formulation, filter filtration treatment was performed. The test was carried out in the same manner as in Example 2.

The composition and results of the formulation are shown in Tables 5 and 6. The result is expressed by the absorbance (OD value: 660 nm) of the culture medium over time, and the higher the value, the more the bacteria proliferate, indicating that the growth inhibition effect is low.

As shown in Tables 5 and 6, the extract from the fruit of Amra and fatty acid esters exhibited a higher proliferation inhibitory effect than the case of using the same amount of the substance derived from Amra or the case of using fatty acid esters by using both extracts and fatty acid esters.

Example 4: Proliferation inhibition test for yeast ( Amra's Processed Comparison according to differences)

Yeast (Pichia anomala ) was inoculated so as to be about ^{10 3} cells/ml as cells in the nutrient liquid medium. 5 ml of this suspension was taken into an L-shaped tube, and 100 μl of the formulation of the following composition was inoculated to perform a proliferation test. In addition, after mixing all the components in the formulation, filter filtration treatment was performed. The test was carried out in the same manner as in Example 2. The composition and results of the formulation are shown in Tables 7 and 8. The result is expressed by the absorbance (OD value: 660 nm) of the culture medium over time, and the higher the value, the more the bacteria proliferate, indicating that the growth inhibition effect is low.

As shown in Tables 7 and 8, even when the fruit juice of Amra was used as the treated product of Amra, by using it in combination with fatty acid esters, it exhibited a high proliferation inhibitory effect compared to the case of using it alone.

Example 5: Proliferation inhibition test for mold

A mold (Aspergillus niger ) was added to the potato dextrose agar medium to ^{be about 10 3} CFU/ml, and uniformly applied. 500 μl of each preparation was added thereto, followed by incubation, and development was observed after 3 days at 30°C. Table 9 shows the composition and results of the formulation to be used. In addition, the result was evaluated by the number of colonies (CFU/ml).

As shown in Table 9, the formulation in which the extract from Amra fruit and fatty acid esters were used in combination showed a higher growth inhibitory effect than the formulations of Comparative Examples 21 to 24.

Example 6: Food addition test (seaweed sushi)

Method: 150g of rice was cooked with 200g of water using a common cooker. Sushi vinegar 26.5g (vinegar 20g, sugar 5g, salt 1.5g) was mixed with the just cooked rice to prepare sushi rice. 30 g of sushi rice cooled to about room temperature was distributed to a sterilized chalet of φ 90 mm, and the surface was evenly formed, and then baked nori cut into 60 mm × 60 mm was placed on it. On the surface of the laver, 100 μl of the yeast Pichia anomala of about ^{10 4} to 10 ^{5 cells/ml was applied as cells.} When the bacterial solution was dried, 1 ml of the preparation of each test zone shown in Table 10 was sprayed thereon, the lid was covered, and the circumference of the dish was sealed with a seal, and then stored at 30°C. Sampling was performed over time, and the number of viable cells was measured. In addition, the number of viable cells was taken as the average value when two samples were measured per test section. In the method of measuring the number of viable bacteria, a three-fold amount of phosphate buffer (pH 7.2) was added to the total amount of laver and rice, and pulverized with a stomamarker to prepare a suspension. This suspension was applied to a PDA agar medium and cultured at 30°C to measure the number of colonies.

The results are shown in Table 11.

As shown in Table 11, an increase in the number of bacteria was observed after the second day of storage, but in the formulation formulated by combining the extract from the fruit of Amra and the sucrose myristic acid ester, proliferation was suppressed, and the effect was superior to that of the comparative example. . In addition, there was no influence on the flavor of food or drink by spraying.

Example 7: Test containing hops

Yeast (Pichia anomala ) was inoculated so as to be about ^{10 3} cells/ml as cells in the nutrient liquid medium. 5 ml of this suspension was taken into an L-shaped tube, and 100 μl of the formulation of the following composition was inoculated to perform a proliferation test. In addition, after mixing all the components in the formulation, filter filtration treatment was performed. The test was carried out in the same manner as in Example 2. Table 12 shows the composition and results of the formulation. The result is expressed by the absorbance (OD value: 660 nm) of the culture medium over time, and the higher the value, the more the bacteria proliferate, indicating that the growth inhibition effect is low.

As the hop extract, a supercritical extract of HPE CO ₂ using carbon dioxide (Hallertauer Hopfenveredelungs) was used.

As shown in Table 12 and Table 13, it was shown that the inhibitory effect was prolonged by further containing hop extract.

Example 8 Food addition test

150g of rice was cooked with 200g of water using a common cooker. Sushi rice was prepared by mixing 26.5 g of sushi vinegar (20 g of vinegar, 5 g of sugar, and 1.5 g of salt) with the newly cooked rice. 30 g of sushi rice cooled to about room temperature was distributed to a sterilized chalet of φ 90 mm, and the surface was evenly formed, and then baked nori cut into 60 mm × 60 mm was placed on it. On the surface of the laver, 100 μl of the yeast Pichia anomala ^{of about 10 4} to 10 ⁵ cells/ml was applied as cells. When the bacterial solution was dried, 1 ml of the preparation of each test zone shown in Tables 10 and 12 was sprayed thereon, the lid was covered, and the circumference of the dish was sealed with a seal, and then stored at 30°C. Sampling was performed over time, and the number of viable cells was measured. In addition, the number of viable cells was taken as the average value when two samples were measured per test section. In the method of measuring the number of viable cells, a three-fold amount of phosphate buffer (pH 7.2) was added to the total amount of seaweed and rice, and pulverized with a stomamarker to prepare a suspension. This suspension was applied to a PDA agar medium and cultured at 30°C to measure the number of colonies.

The results are shown in Table 14.

As shown in Table 14, the proliferation was further suppressed by further containing hop extract in a formulation prepared by combining the extract from the fruit of Amra and glycerin fatty acid ester and sucrose myristic acid ester. In addition, there was no influence on the flavor of food or drink by spraying.

Claims (11)

An antifungal agent for use against fungi, including fungi and yeast, comprising Amla plant or its treated product, fatty acid esters, and ethanol, and having an ethanol concentration of 30 to 57.2% by weight. delete The antifungal agent according to claim 1, further comprising hop extract. The risk of growth of fungi, including fungi and yeast, comprising adding an antifungal agent having an ethanol concentration of 30 to 57.2% by weight to food or drink comprising the amra plant or its treated products, fatty acid esters, and ethanol A method of manufacturing food products with reduced values. delete The method for producing a food or drink according to claim 4, further comprising adding hop extract. Amra plant or its treated products, fatty acid esters, and ethanol, comprising adding an antifungal agent having an ethanol concentration of 30 to 57.2% by weight to the food or drink. How to inhibit the growth of fungi, including. The method according to claim 7, further comprising adding hop extract to the food or drink, wherein the growth of fungi including mold and yeast in food and drink is suppressed. delete delete delete