TW202224562A - Edible oil composition with bacteriostatic effect capable of achieving conventional edible oil functions and also improving preservation stability of food - Google Patents

Abstract

The subject of the invention is to provide an edible oil composition capable of achieving both conventional edible oil functions and bacteriostatic effect. The invention provides an edible oil composition, which is characterized by containing more than 70 mass% of edible oil, 0.002-10 mass% of oleophilic bacteriostatic agent, and 0.1-10 mass% of emulsifier.

Description

Edible oil and fat composition with antibacterial effect

The present invention relates to an edible oil and fat composition with antibacterial effect.

Traditionally, for processed foods that use fats and oils, such as fried rice, stir-frying oil has no antibacterial effect, and adding a shelf-life enhancer to the ingredients can extend the shelf life after frying. The pasta oil used to prevent sticking of pasta is also not used with antibacterial effect. If the noodle oil has a static bacteriostatic effect, the antibacterial effect can be obtained on the contact surface between the spaghetti and the noodle oil. If the ingredients and the oils and fats in contact with them can achieve static bacteria, the dosage of additives such as shelf life enhancers can be reduced and the validity period can be extended.

As a method of using oils and fats for suppressing the acidity of organic acids, Japanese Patent Laid-Open No. 2008-220263 proposes a low-oil acid water-based oil-type emulsified oil-and-fat composition containing a thickening stabilizer, a whey mineral and an acidulant (patent Reference 1). The oil and fat content of the low-oil content acidic oil-in-water emulsified oil and fat composition is 5 to 40% by mass. Also, Japan Special Bulletin No. 2019-150068 proposes a method of using an oil and fat composition containing an emulsifier with an HLB of 4.7 to 8 and edible oils and fats for stir-frying, but it makes stir-frying easier and improves the stir-frying condition at the same time. The food texture and deliciousness are aimed at (Patent Document 2). Furthermore, in Japanese Patent Application Laid-Open No. 2019-58121, as the antibacterial agent for food that suppresses the sour taste added to the food, it is proposed to contain oil-processed starch and acids; relative to 100 parts by mass of starch, edible oils and fats and emulsifiers The total amount is 0.01 to 10 parts by mass (Patent Document 3).

Traditionally, oils and fats are used to suppress the acidity of food antibacterial agents, but in food processing, there is no edible oil and fat composition for the purpose of antibacterial, and it is expected to reduce the use of additives and extend the validity period. [Prior Art Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 2008-220263 [Patent Document 2] Japanese Patent Application Laid-Open No. 2019-150068 [Patent Document 3] Japanese Patent Laid-Open No. 2019-58121

[The problem to be solved by the invention]

Edible oils and fats, which have always been used in food processing, are used to prevent noodles from sticking, to stir-fry, or to enhance the non-stickiness of rice to electric cookers. On the other hand, from the viewpoint of consumers' health awareness, in order to reduce the amount of additives used or to reduce waste loss, it is desired to extend the expiration date and the like. That is, by adding the function of known edible oils and fats to the antibacterial function, a more effective antibacterial method can be provided. Therefore, this invention aims at providing the edible oil-fat composition which has an antibacterial effect. [Means of Solving Problems]

As a result of diligent studies to solve the above-mentioned problems, the inventors of the present application found that, in the edible oil and fat composition containing edible oil and fat, acetic acid, a lipophilic bacteriostatic agent, and an emulsifier, by adding a specific emulsifier, a large amount of The bacteriostatic agent can still effectively achieve the bacteriostatic effect, and finally the present invention is completed.

That is, the present invention provides an edible oil and fat composition characterized by containing an edible oil and fat, a lipophilic bacteriostatic agent, and an emulsifier.

Moreover, this invention provides the foodstuff which added the said edible oil-fat composition. [Effect of invention]

The edible oil and fat composition with the antibacterial effect according to the present invention has static properties in addition to being used as a noodle oil for spaghetti, a frying oil for stir-frying, or for enhancing the non-stickiness of rice to an electric cooker. Therefore, in addition to the known function of edible oils and fats, it can also help to improve the storage stability of food.

[Form of implementing the invention]

Embodiments of the edible oil and fat composition of the present invention will now be described. The types of edible oils and fats used in this embodiment are not particularly limited, and examples thereof include soybean oil, rapeseed oil, rice oil, sesame oil, rice bran oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grapeseed oil, Australian oil Nut oil, hazelnut oil, walnut oil, pumpkin seed oil, toon oil, tea oil, palm oil, palm olein, sunflower oil, olive oil, palm kernel oil, coconut oil, cocoa butter and other vegetable oils; butter, pork Animal fats such as oil, fish oil, milk fat, etc.; synthetic fats such as medium-chain fatty acid triglycerides, etc. Moreover, processed fats and oils obtained by subjecting these oils and fats to one or more types of treatments selected from hardening, separation, and transesterification can be used. Moreover, processed fats and oils, such as ghee which hydrogenated unsaturated fatty acid, etc. can be used. These edible oils and fats can be used alone or in combination of two or more.

The content of the edible fats and oils is preferably 70% by mass or more from the viewpoint of exhibiting conventional functions. On the other hand, if it is less than 70 mass %, conventional functional properties, such as prevention of sticking of noodles and non-stickiness of rice, will deteriorate.

The edible oil and fat composition of the present embodiment contains acetic acid. The acetic acid used may be pure (glacial acetic acid) or hydrated (hydrate). The content of the aforementioned acetic acid is preferably 0.1 to 10 mass %, more preferably 0.5 to 5 mass %. By setting the content of acetic acid within the above-mentioned range, the solubility in edible oils and fats and the antibacterial effect can be improved.

The lipophilic bacteriostatic agent used in this embodiment may include, for example, thiamine lauryl sulfate listed in Table 1 of the Enforcement Regulations of the Japanese Food Sanitation Law; yucca extract and mustard extract listed in the Japanese Existing Additives List extracts, pepper extracts, licorice oily extracts; hops extracts described in general dietary supplements, etc. These lipophilic antibacterial agents may be used alone or in combination of two or more. The term "lipophilic" here refers to the property of being easily soluble in oil or non-polar solvents; "bacteriostatic agent" means that although it does not have the effect of killing microorganisms such as target bacteria, it has the ability to inhibit the growth and reproduction of the microorganisms. Preparations for action (bacteriostatic action).

Content of the said lipophilic bacteriostatic agent is suitably changed according to the solubility with respect to the edible oil and fat of the active ingredient which has a bacteriostatic effect, Preferably it is 0.002-10 mass %. By setting the content of the lipophilic bacteriostatic agent within the above-mentioned range, a bacteriostatic effect can be imparted to the edible oil and fat composition.

The pH of the aforementioned lipophilic bacteriostatic agent is preferably 1.3±0.3.

The emulsifier used in this embodiment is selected from the group consisting of diglycerides, organic acid monoglycerides, sucrose fatty acid esters, polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, monoglyceride fatty acid esters, and sorbitan fats At least one selected from the group consisting of acid esters and propylene glycol fatty acid esters, preferably selected from organic acid monoglycerides, sucrose fatty acid esters, polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, and monoglycerol fatty acid esters One or more of the group consisting of esters and propylene glycol fatty acid esters.

The content of the emulsifier is preferably 0.1 to 10% by mass, more preferably 0.3 to 5% by mass.

It is preferable that HLB of the said emulsifier is 1-8.

"HLB" (Hydrophile-Lipophile Balance, hydrophilic-lipophilic balance), refers to the substance without hydrophilic group as HLB=0, and the substance without lipophilic group but only with hydrophilic group as HLB=20 and divided equally, both lipophilic and the hydrophilic emulsifier, whichever is in between. Relative to lipophilicity, the larger the hydrophilicity, the higher the HLB value, which can be described as an emulsifier that is easily soluble in water. agent.

Next, the embodiment of the foodstuff which added the edible oil-fat composition of this invention is demonstrated. The foods of this embodiment include rices such as rice, rice balls, steamed rice, and pilaf; noodles such as spaghetti, soba, and udon; stewed things such as pork cutlet pot meal and tsukage; Stir-fried dishes such as fried rice, stir-fried vegetables, scrambled eggs, etc.; barbecued dishes such as barbecued meat and grilled fish; Salads such as potato salad; bakery products such as bread and pizza; processed aquatic products such as fish sausage and fish plate, etc. Among them, rice, noodles, and stir-fried vegetables are preferred.

In addition, the aforementioned foods can be particularly suitable for distribution processed food products and the like that require a sterilizing agent, such as a lunch box.

The edible oil and fat composition of the present embodiment can be used in the same manner as conventional fats and oils for food processing, and examples thereof include noodle oil used for noodles, stir-fry oil used for stir-frying, or addition during rice cooking. And use cooking oil. By using the edible oil and fat composition of the present embodiment, it is possible to impart an antibacterial effect to a food by the same usage method or dosage as the conventional fat and oil for food processing.

The following examples are given to illustrate the present invention more specifically, but the present invention is not limited by them. [Example]

1. Evaluation of the preservation of edible oil and fat composition (fried rice) (1) Preparation of edible oil and fat composition Glacial acetic acid (manufactured by Azuma Co., Ltd.) as acetic acid, hop extract (manufactured by Asama Chemical Co., Ltd.) as a lipophilic bacteriostatic agent, and C8 monoglyceride (Sunsoft No. 700P-2 (trademark) as an emulsifier) by Sun Chemical Co., Ltd. manufactured by HLB7.2), C16C18 succinate monoglyceride (Myverol (trademark) Kerry company, HLB4) and C18 sucrose fatty acid ester (O-170 (trademark) Mitsubishi-Chemical Foods, HLB1) and edible oils and fats The edible rapeseed oil (Smooth Canola Oil (trademark) manufactured by J-OIL MILLS Co., Ltd.) was mixed to prepare various edible oil and fat compositions. Table 1 shows the component ratios of various edible oil and fat compositions.

(2) Preservation test 3.5 g of the edible oil and fat compositions of Examples 1 to 3 and Comparative Examples 1 to 6 were added to a frying pan, and after heating, 200 g of frozen "Authentic Fried Rice" (trademark: manufactured by Nichirei Foods) was stirred for 4 minutes. , rapidly cooled in the refrigerator, and used in the storage test at 15°C.

The results are shown in Table 2. In Examples 1 to 3, the number of viable bacteria was generally less than 2 stages after 3 days of production, while the control and Comparative Examples 1 to 6 increased to 3 stages or more.

2. Evaluation of the preservation of edible oil and fat composition (raw spaghetti) (1) Preparation of edible oil and fat composition 80% acetic acid (manufactured by Azuma Co., Ltd.) as acetic acid, hop extract (manufactured by Asama Chemical Co., Ltd.) as lipophilic bacteriostatic agent, thiamine lauryl sulfate (manufactured by TAISHO TECHNOS Co., Ltd.), and C8 monohydrate as emulsifier Glycerides (Sunsoft No. 700P-2 (trademark) manufactured by Sun Chemical Co., Ltd., HLB7.2) were mixed with edible rapeseed oil (Smooth Canola Oil (trademark) manufactured by J-OIL MILLS Co., Ltd.) as edible oils and fats to prepare edible oils and fats composition. Table 3 shows the component ratios of various edible oil and fat compositions.

(2) Preservation test Put raw spaghetti noodles (manufactured by Nippon Milling Co., Ltd.) in 10 times the amount of boiling water, boil for 7 minutes and 30 seconds, and then remove the water. After immersion in water at 1-10°C for 1 minute, the water was removed, and gram-positive bacteria, gram-negative bacteria and yeast were isolated from the commercial pasta, and each strain was 100 CFU/g. inoculation. The fats and oils of Example 4 and Comparative Examples 7 to 12 were added in an amount of 3% with respect to the surface, mixed for 60 seconds, and used in a storage test at 10°C. Table 4 shows the results of the preservation test inoculated with Gram-positive bacteria, Table 5 shows the results of the preservation test inoculated with Gram-negative bacteria, and Table 6 shows the results of the preservation test inoculated with yeast.

As shown in Table 4, when the edible oil and fat composition of Example 4 was used for conditioning, compared with the control and Comparative Examples 7 to 12, the general number of viable bacteria was not observed 4 days after inoculation with Gram-positive bacteria. Increase.

As shown in Table 5, when the edible oil and fat composition of Example 4 was used for conditioning, compared with the control and Comparative Examples 7 to 12, the general number of viable bacteria was not observed 4 days after inoculation with Gram-negative bacteria. Increase.

As shown in Table 6, when the edible oil and fat composition of Example 4 was used for conditioning, compared with the control and Comparative Examples 7 to 12, an increase in the number of yeast was not observed even 4 days after the production of the yeast inoculated.

3. Evaluation of the preservation of edible oil and fat composition (raw spaghetti) (1) Preparation of edible oil and fat composition Glacial acetic acid (manufactured by Mitsubishi-Chemical Co., Ltd.) as acetic acid, mustard extract (manufactured by IFF Japan Co., Ltd.) as lipophilic bacteriostatic agent, and C8 monoglyceride (POEM M-100 (trademark), RIKEN) as emulsifier VITAMIN Corporation, HLB7), polyglycerol fatty acid ester (SY-GLYSTER CV-1L (trademark), Sakamoto Pharmaceutical Co., Ltd., HLB2.5), polyglycerol condensed ricinoleate (SY-GLYSTER CR-ED (trademark) ), Sakamoto Pharmaceutical Co., Ltd., HLB3), propylene glycol fatty acid ester (RIKEMAL PO-100V (trademark), RIKEN VITAMIN, HLB3.6) and edible rapeseed oil (Smooth Canola Oil (trademark), J- OIL MILLS Co., Ltd.) was mixed to prepare an edible oil and fat composition. The component ratio of each edible oil and fat composition is shown in Table 7.

(2) Preservation test Put raw spaghetti noodles (manufactured by Nippon Milling Co., Ltd.) in 10 times the amount of boiling water, boil for 7 minutes and 30 seconds, and then remove the water. After being immersed in water at 1 to 10°C for 1 minute, the water was removed, and yeast was isolated from a commercially available supermarket pasta, and inoculated so that each strain was 100 CFU/g. The fats and oils of Examples 5 to 10 were added in an amount of 3% with respect to the surface, and the mixture was mixed for 60 seconds and used for a storage test at 10°C. Table 8 shows the results of the preservation test of the inoculated yeast.

As shown in Table 8, when the edible oil and fat compositions of Examples 5 to 10 were used for conditioning, compared with the control and Comparative Example 13, an increase in the number of yeast was not observed even 4 days after the production of inoculated yeast.

4. Evaluation of the preservation of edible oil and fat composition (rice) (1) Preparation of edible oil and fat composition Glacial acetic acid (manufactured by Azuma Co., Ltd.) as acetic acid, hop extract (manufactured by Asama Chemical Co., Ltd.) as lipophilic bacteriostatic agent, and pepper extract (manufactured by Asama Chemical Co., Ltd.), and C18 sucrose fatty acid ester (O -170 (trademark) Mitsubishi-Chemical Foods Co., Ltd., HLB1) was mixed with edible rapeseed oil (Smooth Canola Oil (trademark) J-OIL MILLS Co., Ltd.) as edible oils and fats to prepare various edible oil and fat compositions. The component ratio of each edible oil and fat composition is shown in Table 9.

(2) Preservation test Wash and soak 150g of ground "Akita Komachi rice" in water for 15 minutes. After the water was removed, 210 g of water, "Rice Cooking Oil" (trademark: J-OIL MILLS Co., Ltd.) of the control group, and 1.5 g of the edible oil and fat compositions of Example 11 and Comparative Examples 14 to 16 were added, respectively. The pot will cook the rice until the rice is cooked. After the cooked rice is steamed for 10 minutes, mix it with a rice spoon. After cooling the rice to room temperature, it was inoculated with Bacillus cereus ( Bacillus cereus NBRC13494). Each rice was used in a storage test at 20°C. The results are shown in Table 10.

As shown in Table 10, when the edible oil and fat composition of Example 11 was used for conditioning, the number of bacteria hardly increased on the first day of production, while the number of bacteria increased by 3 steps or 4 in Comparative Examples 14 to 16 series.

5. Discussion on the dispersion conditions of the bacteriostatic agent According to the following methods, it is discussed how many % the bacteriostatic agent can be dispersed for edible oils and fats. Prepared as edible oils and fats containing edible rapeseed oil (Smooth Canola Oil (trademark), manufactured by J-OIL MILLS Co., Ltd.) and polyglycerol fatty acid ester (SY-GLYSTER CV-1L (trademark), manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB2.5) 2.0 mass % of edible oils and fats. Then, the above-mentioned sample oil and fat and a lipophilic bacteriostatic agent (AR-274 (trademark), manufactured by Asama Corporation) colored with 1 mass % of food coloring were put into a 100 mL vial, and after sealing, they were vigorously shaken up and down 30 times. Then, it preserve|saved at normal temperature, and visually observed how far the colored antibacterial agent was isolated. Table 11 shows the blending amounts of the edible oils and fats and the lipophilic antibacterial agent.

The results are shown in FIG. 1 . Under any of the conditions discussed, the bacteriostatic agent did not separate and precipitate, and the sample oil and fat containing 3% by mass of the bacteriostatic agent could be maintained in a dispersed state for at least one month.

6. Discussion on the dispersion conditions of the bacteriostatic agent (1) In order to study the formulation of the lipophilic antibacterial agent that can be dispersed even under slow stirring, the dispersing conditions of the lipophilic antibacterial agent were discussed according to the following methods. Prepared containing only edible rapeseed oil (Smooth Canola Oil (trademark), manufactured by Ajinomoto Co., Ltd.) as an edible oil and fat (sample 5), and edible rapeseed oil (Smooth Canola Oil (trademark), J-OIL) as an edible oil and fat SY-GLYSTER CRS-75 (trademark, manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB1) as an emulsifier in 0.8% by mass (Sample 6), and edible rapeseed oil (Smooth Canola Oil (Smooth Canola Oil) trademark), manufactured by Ajinomoto Co., Ltd.) contains POEM DO-100V (trademark, RIKEN) as an emulsifier Each sample oil and fat of 0.8 mass % made by VITAMIN, HLB 7.4) and RIKEMAL PO-100V (trademark, made by RIKEN VITAMIN, HLB 3.6) 0.08 mass % (sample 7). In addition, a lipophilic antibacterial agent (AR-274 (trademark), manufactured by Asama Corporation) colored with 1 mass % of food coloring was prepared separately. Then, 14.85 g of the sample oil and fat was added to 0.15 g of the lipophilic antibacterial agent, and a magnetic stirrer (HS-3E manufactured by iuchi) was used to slowly stir (degree 2), and the colored lipophilic antibacterial agent was visually observed. To what extent does it disperse within 1 minute. Further, it was confirmed that the lipophilic bacteriostatic agent was stirred to a uniform condition with a stirring force.

The results are shown in FIG. 2 . It was found that the lipophilic bacteriostatic agent was easily dispersed by using polyglycerol condensed ricinoleate (PGPR: CRS-75 (trademark)) having a high W/O emulsifying power, and the dispersion could be maintained even after 1 day. In addition, as a secondary effect, it was also found that PGPR gave gloss to the spaghetti.

7. Discussion on the dispersion conditions of the bacteriostatic agent (2) In order to investigate the blending amount of the emulsifier of edible oils and fats mixed with lipophilic bacteriostatic agent, the dispersing conditions of the lipophilic bacteriostatic agent were investigated according to the following method.

As the emulsifier, Sunsoft No. 81S (trademark, sorbitan monooleate, HLB5.1, manufactured by Sun Chemical Co., Ltd.) was used, and the emulsifier was dissolved in edible rapeseed oil (Smooth Canola Oil (trademark), which is edible oil and fat), J-OIL MILLS Co., Ltd.), the sample oil and fat containing 1 mass % of emulsifiers was prepared. In addition, a lipophilic antibacterial agent (AR-274 (trademark), manufactured by Asama Corporation) colored with 1 mass % of food coloring was prepared separately. Then, 1.8 g of the aforementioned lipophilic bacteriostatic agent and 90 g of the sample oil and fat were added to a 100 mL plastic cup to prepare Sample 9. The sample was placed in the disperser at 7000 rpm for 2 minutes. Moreover, as a comparison object, the sample (sample 8) which does not add an emulsifier and consists of a lipophilic bacteriostatic agent and an edible oil and fat was prepared, and it mounted in a disperser similarly. Then, 80 g was weighed in a 110 mL vial, and it left still at 24 degreeC. After 3 days, the degree of sedimentation of the lipophilic bacteriostatic agent was visually observed, and the sample 8 was used as a reference to evaluate according to the following evaluation criteria. (Evaluation criteria) ⊚: no sedimentation at all; ○: no sedimentation; △: sample 8; ×: much sedimentation

The results are shown in FIG. 3 . As a result of visual observation of the degree of sedimentation after 3 days, although the lipophilic bacteriostatic agent was observed to sediment in sample 8, the degree of sedimentation was slightly recognized in sample 9, and the dispersibility was better than that of sample 8.

8. Discussion on dispersion conditions of bacteriostatic agents (3) The dispersibility of the lipophilic bacteriostatic agent was confirmed in order to investigate the blending amount of the emulsifier of the edible oil and fat composition containing the lipophilic bacteriostatic agent. As the emulsifier, SY-GLYSTER CV-1L (trademark, HLB2.7, manufactured by Sakamoto Pharmaceutical Co., Ltd.) and TAISET AD (trademark, HLB3.0, manufactured by Taiyo Chemical Co., Ltd.) were used. 0.1, 1, 1.5, 2, 5 mass % of SY-GLYSTER CV-1L (trademark) and 1% of TAISET AD (trademark) were dissolved in edible rapeseed oil (Smooth Canola Oil (trademark), J -OIL MILLS Co., Ltd.), and prepared into the sample fats and oils (samples 10-15) containing an emulsifier. In addition, a lipophilic antibacterial agent (AR-274 (trademark), manufactured by Asama Corporation) colored with 1 mass % of food coloring was prepared separately. 1.8 g of the aforementioned sterilizing agent and 90 g of the sample oil were added to a 100 mL plastic cup, and placed in a disperser for 2 minutes at a speed of 7000 rpm. Then, 80 g was weighed in a 110 mL vial, and it left still at 24 degreeC. In addition, the sample 8 was used as a comparison object. After 3 days, the sedimentation degree of the lipophilic bacteriostatic agent was visually observed, and the sample 8 was used as a reference to evaluate according to the following evaluation criteria. The results are shown in FIG. 4 . (Evaluation criteria) ⊚: no sedimentation at all; ○: no sedimentation; △: sample 8; ×: much sedimentation

9. Discussion on dispersion conditions of bacteriostatic agents (4) The dispersibility of the lipophilic bacteriostatic agent was confirmed in order to investigate the blending amount of the emulsifier of the edible oil and fat composition containing the lipophilic bacteriostatic agent. 0.1, 1, and 5% by mass of SY-GLYSTER CRS-75 (trademark, HLB-2, manufactured by Sakamoto Pharmaceutical Co., Ltd.) as an emulsifier was dissolved in edible rapeseed oil (Smooth Canola Oil (trademark) as an edible oil and fat), J-OIL MILLS Co., Ltd.), and prepared into the sample fats and oils (samples 16-18) containing an emulsifier. In addition, a lipophilic antibacterial agent (AR-274 (trademark), manufactured by Asama Corporation) colored with 1 mass % of food coloring was prepared separately. 1.8 g of the aforementioned sterilizing agent and 90 g of the sample oil were added to a 100 mL plastic cup, and placed in a disperser for 2 minutes at a speed of 7000 rpm. Then, 80 g was weighed in a 110 mL vial, and it left still at 24 degreeC. In addition, the sample 8 was used as a comparison object. After 3 days, the sedimentation degree of the lipophilic bacteriostatic agent was visually observed, and the sample 8 was used as a reference to evaluate according to the following evaluation criteria. The results are shown in FIG. 5 . (Evaluation criteria) ⊚: no sedimentation at all; ○: no sedimentation; △: sample 8; ×: much sedimentation

Fig. 1 is a graph showing the results of examining the dispersibility of the lipophilic bacteriostatic agent. [ Fig. 2] Fig. 2 is a graph showing the results of examining the dispersibility of the lipophilic bacteriostatic agent. [ Fig. 3] Fig. 3 is a graph showing the results of examining the dispersibility of the lipophilic bacteriostatic agent. [ Fig. 4] Fig. 4 is a graph showing the results of examining the dispersibility of the lipophilic bacteriostatic agent. [ Fig. 5] Fig. 5 is a graph showing the results of examining the dispersibility of the lipophilic bacteriostatic agent.

Claims (9)

An edible oil and fat composition is characterized in that it contains edible oil, acetic acid, a lipophilic bacteriostatic agent and an emulsifier. The edible oil and fat composition according to claim 1, wherein the lipophilic bacteriostatic agent is selected from the group consisting of thiamine lauryl sulfate, hops extract, yucca extract, mustard extract, capsicum extract, licorice oily extract Group of 1 or more. The edible oil and fat composition according to claim 1 or 2, wherein the aforementioned emulsifier is selected from the group consisting of diglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerol condensed ricinoleate, polyglycerol fatty acid ester, monoglyceride One or more kinds selected from the group consisting of fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. The edible oil and fat composition according to any one of claims 1 to 3, wherein the content of the acetic acid is 0.1 to 10 mass %. The edible oil and fat composition according to any one of claims 1 to 4, wherein the content of the lipophilic bacteriostatic agent is 0.002 to 10% by mass. The edible oil and fat composition according to any one of claims 1 to 5, wherein the content of the emulsifier is 0.1 to 10% by mass. The edible oil and fat composition according to any one of claims 1 to 6, wherein the content of the edible oil and fat is 70% by mass or more. The edible oil and fat composition according to any one of claims 1 to 7, wherein the HLB of the emulsifier is 1 to 8. A food added with the edible oil and fat composition according to any one of claims 1 to 8.

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