JP4229283B2 - Food, beverage and food production method - Google Patents

Description

The present invention relates to foods and beverages containing antibacterial and antifungal compositions, and methods for producing foods containing antibacterial and antifungal compositions .

  Preservatives may be added to foods in order to suppress the growth of miscellaneous bacteria such as koji and yeast, and to prevent the decay and deterioration of foods. Synthetic preservatives such as benzoic acid and its salts, which have bacteriostatic activity and growth / detergency growth inhibitory activity, are used as food preservatives. Preservatives are used by the Food Sanitation Law to ensure safety, and there are strict standards for safety.However, food sellers and consumers in recent years have been using synthetic preservatives. On the other hand, the movement to avoid is particularly prominent. Since consumers are shy about synthetic preservatives, there is a demand for preservatives derived from natural products that can preserve foods and improve shelf life by suppressing the decay and deterioration of foods caused by the growth of various bacteria.

  As a kind of preservatives derived from natural products, the wormwood extract containing capilin described in Non-Patent Document 1 and Patent Document 1 is known. Capillin is a compound having the following structural formula.

“Additional List of Items Listed in Existing Additives List”, 1999, p. 162 JP 2003-265152 A

  Non-Patent Document 1 discloses that the Artemisia extract has antibacterial and antifungal properties, and the active ingredient of antibacterial and antifungal properties is capilin.

  On the other hand, Patent Document 1 discloses a capilin-containing extract from which components having a specific odor are removed by extracting a capilin-containing extract from pearl millet and further distilling the extract under reduced pressure under high vacuum. Since this extract contains capilin, it will exhibit antibacterial and antifungal properties when used as a food preservative.

  In order for the antibacterial and antifungal compound in the food to fully exert its action, the concentration of the antibacterial and antifungal compound in the food needs to be equal to or higher than the minimum growth inhibitory concentration (MIC value). On the other hand, when the concentration of the antibacterial and antifungal composition is less than the MIC value, the higher the concentration of the antibacterial and antifungal composition, the higher the antibacterial and antifungal action. This is no exception for Capilin. That is, it is a condition for exhibiting good antibacterial and antifungal properties that capilin is stably present in food without decreasing.

  Since the capilin-containing extract disclosed in Patent Document 1 does not take any measures for stabilizing capilin, the capilin concentration in the food is reduced. As a result, the antibacterial and antifungal properties of the food are reduced. In other words, the food containing the capilin-containing extract disclosed in Patent Document 1 has a reduced effect of suppressing the growth of various bacteria, so that the period during which it is possible to suppress decay and deterioration is not sufficient. Absent. Therefore, it is desired to prolong the period of suppressing the decay and deterioration of food by improving the stability of capillin in the food and improving the growth control of miscellaneous bacteria.

  It is desirable to prolong the period of control of decay and deterioration in tea beverages such as oolong tea and green tea, which are a type of liquid food, as well as in commercial beverages such as soft drinks, mineral water, and frozen fruit drinks. Of course this is true. Beverages are distributed in a form enclosed in a container, and after a consumer purchases the beverage, the beverage container may be opened and directly taken orally. In this case, not only the germs present in the air, but also consumption Bacteria contained in the person's oral cavity will be mixed in the beverage. In recent years, polyethylene terephthalate (hereinafter referred to as PET) or metal containers that can be freely opened and closed are widely used as beverage containers. After a consumer has ingested a necessary amount of beverage, the container is closed and left standing. In many cases, there is a high possibility that various germs grow. In yeast which is a kind of miscellaneous bacteria, when it grows in a beverage, carbon dioxide gas is generated, causing an increase in pressure in the container. If the increase in the internal pressure of the container is left unattended, the container may eventually rupture or the stopper plug may fall off. That is, in order to suppress the spoilage / deterioration of the beverage, it is necessary to suppress the growth of miscellaneous bacteria, and in order to prevent an increase in the pressure in the container, it is necessary to suppress the growth of the yeast. From this point of view, for beverages filled in containers that can be freely opened and closed, it is particularly desirable to increase the stability of capillin and to prolong the period for suppressing the decay and deterioration of beverages. It is.

  By the way, in the case of liquid foods such as beverages containing capilin, capilin may be localized in the food and not sufficiently dispersed. Therefore, it is desirable to improve the dispersibility of capilin in liquid food.

  In view of the above-mentioned circumstances, the first object of the present invention is to provide a capyrin-containing food with a prolonged period of suppressing the decay and deterioration by improving the stability of capilin having a proliferative effect. Therefore, a second object of the present invention is to provide a capilin-containing beverage with improved dispersibility of capillin in the beverage.

  The present inventor has found that by combining a specific compound and capilin in a food, the stability of the capilin is improved, and in the beverage, the dispersibility of the capilin is also improved, thereby completing the present invention. It came.

The present invention relates to capillin, 5 to 50 parts by weight of a fatty acid triglyceride of 8 to 12 carbon atoms and glycerin, 1 to 50 parts by weight of a surfactant having an HLB value of 8 to 20, and 1 to 25 parts by weight of a polyhydric alcohol. It is a food characterized by containing. Fatty acid glyceride contained in food, surfactant having a HLB value of 8-20 and polyhydric alcohol, the weight ratio of fatty acid glyceride: surfactant having a HLB value of 8-20: polyhydric alcohol = 5-50: 1 to 50: Polyhydric alcohol 1 to 25.

  The fatty acid glyceride is preferably a fatty acid glyceride of a fatty acid having 8 to 12 carbon atoms and glycerin. In addition, the fatty acid glyceride is preferably a triglyceride in order to improve the food flavor.

  The surfactant is preferably a polyglycerol fatty acid ester. This surfactant is preferably a surfactant having a saponification value in the range of 35 to 140.

  The polyhydric alcohol is preferably glycerin. In this case, the dispersibility of the antibacterial and antifungal composition in the food is further improved.

  When the food is a beverage, the capillin dispersibility in the beverage is improved. The beverage may be a beverage filled in a container having an opening and an openable / closable stopper that opens and closes the opening.

  According to the food constituted as described above, since capillin in the food is stabilized and the decrease in the concentration of capillin is suppressed, the food has a prolonged period until the food reaches rotting / degradation. Moreover, when a foodstuff is a drink, it becomes a drink with the dispersibility of a capilin improved.

  Hereinafter, the present invention will be described in detail based on embodiments. The food according to the present invention is a food containing an antibacterial and antifungal composition.

  The antibacterial antiepileptic composition contained in the food is a composition containing capilin, fatty acid glyceride, surfactant, and polyhydric alcohol. This composition is preferably produced by the following production method. The preferred production method includes a step of dissolving capilin in fatty acid glyceride and a step of preparing an emulsifier preparation step in which a surfactant and a polyhydric alcohol are mixed, and mixing the products obtained in both steps. It is a method of manufacturing by going through. The antibacterial and antifungal composition produced using this production method is a composition having excellent dispersibility in liquid foods such as beverages.

  The capilin dissolution step is performed with stirring so that the capilin is dissolved in the fatty acid glyceride. If necessary, stirring may be performed with heating. At this time, the mixing ratio of capillin and fatty acid glyceride is not particularly limited as long as capillin is dissolved in fatty acid glyceride, but the fatty acid glyceride is preferably 10 to 1000 parts by weight with respect to 1 part by weight of capilin.

  A single capilin in the capilin dissolution step may be used. Moreover, you may use what is contained in Kawara mugwort as a natural product-derived capilin. In this case, it is good to use the extract of Kawara mugwort containing a capilin. The extract of Kawamomogi is obtained by immersing the Artemisia in a solvent, removing the Artemisia from the solvent, and then distilling off the removed solvent. Moreover, after extracting Kawara mugwort in water vapor | steam, an extract of Kawara mugwort can be obtained by collecting this water vapor | steam.

  As for the wormwood used for obtaining the extract of the wormwood, it is preferable to use the above-ground part of the cultivated wormwood, and it is preferable to use dried ears.

  As a solvent for immersing the mugwort, organic solvents such as monohydric or polyhydric alcohols, ketones, ethers, hydrocarbons and water may be used alone or in combination. Examples of the monohydric alcohol include methanol, ethanol, and isopropyl alcohol. Examples of the polyhydric alcohol include ethylene glycol, propylene glycol, 1,3-butylene glycol, and glycerin. Examples of ketones include acetone and methyl ethyl ketone, examples of ethers include methyl ether and petroleum ether, and examples of hydrocarbons include hexane and cyclohexane.

  The extract of Kawamomogi is obtained by distilling off this solvent from the solvent in which the Artemisia is immersed. If the solvent to be distilled off is a low-boiling solvent, the solvent should be distilled off by heating.If the solvent to be distilled off is a high-boiling solvent, a component containing capyrin is appropriately added by liquid chromatography using a developing solvent having a low boiling point. After the separation, the developing solvent may be evaporated by heating to evaporate. When the solvent is evaporated by heating, it is usually performed under reduced pressure conditions. In addition, when there is no trouble even if the solvent used for obtaining the extract of Kawaramugi is contained in food, the solvent does not have to be evaporated off.

  In addition, when increasing the concentration of Capillin in the extract of Kawara mugwort, water is further added to the extract of Kawara mugwort, and then the water is distilled off and liquid-liquid extraction is performed using the extract of Kawara mugwort and n-hexane. The n-hexane is collected and the n-hexane is distilled off, and either one or both operations are preferably performed.

  Fatty acid glycerides are esters of glycerin and fatty acids, and fatty acid glycerides containing one or more of monoglycerides, diglycerides and triglycerides are used. In addition, when fatty acid glyceride is solid, it is good to melt | dissolve in the fatty-acid glyceride which melt | dissolved capyrin after heating this.

  Fatty acid glyceride is manufactured by the method of esterifying a well-known fatty acid and glycerol, for example. Fatty acids used for producing fatty acid glycerides are butyric acid, caprylic acid, pelargonic acid, capric acid, undecyl acid, lauric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, Linolenic acid, noctinic acid, alginic acid and the like are used, and one or more of these fatty acids may be selected and used.

  Moreover, you may use the natural fats and oils which contain a triglyceride as a main component for a fatty acid glyceride. As the natural fats and oils, animal fats and animal oils that are animal oils, or vegetable fats and oils such as vegetable fats and vegetable oils may be used.

  Examples of animal fats include milk fat, goat milk fat, beef fat, pork fat, and sheep fat. Examples of animal oils include sardine oil, mackerel oil, and shark liver oil. Examples of vegetable fats include palm oil and palm oil. As the vegetable oil, it is possible to use drying oil, semi-drying oil and non-drying oil. Examples of the drying oil include linseed oil, tung oil, safflower oil, and examples of the semi-drying oil include soybean oil, Examples include corn oil, sesame oil, rapeseed oil, sunflower oil, and cottonseed oil. Examples of non-drying oil include olive oil, mustard oil, camellia oil, castor oil, and peanut oil. Moreover, the constituent fats and oils contained in the natural fats and oils can be separated and used.

  As the fatty acid glyceride, it is preferable to use a fatty acid glyceride obtained by esterifying one or two or more fatty acids having 8 to 12 carbon atoms and glycerin. In addition, in order to give food intake the same taste as foods that do not contain antibacterial and antifungal compositions, it is preferable to use fatty acid triglycerides, especially tri (caprylic / capric) glycerides. Is preferred.

  In the emulsifier preparation step, the emulsifier is prepared by stirring and mixing the surfactant and the polyhydric alcohol. This prepared emulsifier enables the capilin solution prepared in the capilin dissolution process to become an oil-in-water emulsion in the beverage. The mixing of the surfactant and the polyhydric alcohol is preferably performed so that the surfactant is 1 to 50 parts by weight and the polyhydric alcohol is 1 to 25 parts by weight.

  As the surfactant used in the emulsifier preparation process, a surfactant having an HLB value (Hydrophile-Lipophile Balance Value) calculated from Griffin's empirical formula of 8 to 20, preferably 14 to 20 is selected and used. Good. This surfactant is a monoglyceride such as citric acid monoglyceride, diacetyltartaric acid monoglyceride, glycerin monocaprylate, diglycerin monocaprylate, diglycerin monomyristate, diglycerin monopalmitate, diglycerin monostearate, diglycerin monooleate. Polyglycerin fatty acid monoesters such as acid, decaglycerin monocaprylate, decaglycerin monolaurate, decaglycerin monomyristate, decaglycerin monostearate, decaglycerin monoaleate, sucrose monolaurate, sorbitan fatty acid ester, etc. Examples include sugar fatty acid esters, polyglycerin condensed ricinoleic acid esters, and polyoxyethylene sorbitan fatty acid esters. Among these, decaglycerin monomyristate is preferable.

  The glyceride, polyglycerin fatty acid ester, and sugar fatty acid ester used in the surfactant are, for example, glycerin, polyglycerin, or sugar, and fatty acid using an alkali catalyst such as sodium hydroxide, and a reaction temperature of 160 to 260 ° C. It is produced by esterification under a nitrogen gas atmosphere. When the monoester is produced, the glyceride, polyglycerin fatty acid ester, and sugar fatty acid ester are esterified so that the charged molar ratio of glycerin, polyglycerin, or sugar and fatty acid is 1: 1. The saponification value of the surfactant produced by esterification is preferably in the range of 35 to 140.

  Examples of the polyhydric alcohol include glycerin, ethylene glycol, propylene glycol, 1,3-butylene glycol, 1,2-pentanediol, etc., but glycerin and propylene glycol which are acceptable as food additives in the Food Sanitation Law are used. Is done. It is preferable to select and use glycerin because capilin can be sufficiently dispersed in the beverage.

  An antibacterial and antifungal composition is produced by mixing the capilin solution obtained in the capilin dissolution step and the emulsifier obtained in the emulsifier preparation step. In this case, it is preferable to mix the capilin solution with the emulsifier. In this mixing, the concentration of the capyline lysate is not particularly limited, but it is preferable to mix so that the capilin in the capyline lysate is contained in the antibacterial and antifungal composition in an amount of 0.0001 to 50% by weight. The concentration of the other components of the antibacterial and antifungal composition is 5 to 50% by weight, preferably 5 to 25% by weight, more preferably 5 to 10% by weight, and the surfactant. Is 1 to 50% by weight, preferably 1 to 25% by weight, more preferably 1 to 8% by weight, and polyhydric alcohol is 1 to 25% by weight, preferably 1 to 10% by weight, more preferably 1%. ~ 5% by weight. In addition, it is also possible to dilute and use this antibacterial and antifungal composition in a solvent such as water. At this time, the weight ratio of the fatty acid glyceride, the surfactant having an HLB value of 8 to 20 and the polyhydric alcohol is , Fatty acid glyceride: surfactant having a HLB value of 8 to 20: polyhydric alcohol = 5 to 50: 1 to 50: 1 to 25 is preferable.

  The foodstuff which concerns on this invention is manufactured by making the said antimicrobial and antifungal composition contain in a foodstuff. In order to contain the antibacterial and antifungal composition in the food, it can be contained by mixing the food and the antibacterial and antifungal composition. If this mixing is not possible, the antibacterial and antifungal composition may be applied to or sprayed on the surface of the food, or the food may be immersed in the antibacterial and antifungal composition to penetrate the food.

  When the antibacterial and antifungal composition is contained in food, the antibacterial and antifungal effect is exhibited as the antibacterial and antifungal composition is contained in the food until the capillin concentration reaches the MIC value. When the food is a liquid food such as a beverage, in order to increase the transparency of the food, water is added to the antibacterial and antifungal composition, and the antibacterial and antifungal composition is emulsified and dispersed in water. It is good to add and mix the water which emulsified the dispersible composition into the liquid food.

  Examples of the food include beverages, confectionery, soy sauce, miso, noodles, dairy products, side dishes, fruits and vegetables, and shellfish. Beverages include mineral water, carbonated drinks, soft drinks, coffee, coffee drinks, tea drinks, cocoa, green tea, oolong tea drinks, tea drinks, juices, fruit drinks, fruit drinks, fruit drinks, fruit juice drinks, vegetable drinks Examples include beverages and milk beverages.

  When the food is a beverage, the container for filling the beverage is not particularly limited. A metal container or a plastic container may be used. Further, it may be a container made of PET or metal and provided with an openable / closable stopper for opening and closing the opening. Even after a long period of storage of a beverage filled in a container equipped with such an openable / closable stopper, the bacteria are contained in the beverage by opening the container, the stability of capillin contained in the beverage Since the property is enhanced and the decrease in the capillin concentration is suppressed, the growth of mixed bacteria can be suppressed.

  The food according to the present invention is a neutral cocoon such as Penicillium paxilli, Penicillium digitatum (green wilt fungus), Penicillium genus such as Penicillium italicum (Aspergillus niger), Asperugillus genus such as Asperugillus niger (black potato), A certain Thermoascus genus, a wet moth Acremonium genus, a dry cocoon Eurotium genus such as Eurotium herbariorum, a heat-resistant moth Byssochlamys fulva, etc. When yeasts such as Saccharomyces genus such as Candida genus and Saccharomyces cerevisiae (beer / bread yeast) are mixed, the growth of straw and yeast can be suppressed. In other words, the food product according to the present invention specifically suppresses fungal growth.

  In addition, the food according to the present invention is also capable of growing bacteria even when bacteria such as Staphylococcus aureus (P. aureus), Pseudomonas aeruginosa (Pseudomonas aeruginosa), Escherichia coli (E. coli), and Propionibacterium (Acne bacteria) are mixed. Do suppression. In this case, it is preferable to use other antibacterial and antifungal compositions in combination as necessary. Antibacterial and antifungal compositions used in combination include organic acid salts such as sodium acetate, ethanol, glycine, polylysine, protamine, lysozyme, chitosan, pectin degradation products, plant extracts such as Soso bamboo, and medium chain fatty acids such as caprylic acid monoglyceride Substances having an antibacterial action on bacteria such as esters may be used in combination.

  Moreover, the foodstuff which concerns on this invention may contain the chemical synthesis type antiseptic | preservative, the disinfectant, and the antifungal agent 1 type, or 2 or more types. For example, sorbic acid and its salt, benzoic acid and its salt, dehydroacetic acid and its salt, isopropylmethylphenol, paraoxybenzoic acid esters, phenoxyethanol, benzalkonium chloride, alkyltrimethylammonium chloride, chlorhexidine gluconate, triclosan, thiabenda Dole, benzimidazole, and siabendazole may be contained.

EXAMPLES Hereinafter, although this invention is shown concretely based on an Example, this invention is not limited to these.

  An antibacterial anti-wrinkle composition was prepared using the extract of Kawamomogi, and contained in a beverage. After the beverage was filled in the container, the opening of the container was closed and a test for confirming the stability of capillin present in the beverage was performed.

(Preparation of Kawaramugi extract)
500 g of dried Kawamomogi ears were immersed in 2500 g of ethanol at 37 ° C. for 17 hours. After soaking, the filtrate obtained by filtering ethanol was concentrated under the conditions of 420 mmHg and 70 to 75 ° C., and then 1000 g of ion-exchanged water was added to the remaining concentrate and distilled under the conditions of 250 to 400 mmHg and 70 to 80 ° C. Went. This distillation operation was performed a total of 8 times. Liquid-liquid extraction was performed by adding 500 ml of n-hexane to the fraction after distillation. This extraction was repeated three times. After extraction, the n-hexane extract was concentrated under the conditions of 460 mmHg and 60 ° C. to obtain a Kawaramugi extract. The capilin content in the extract of Kawaramugi was 20% by weight. The capillin content in the extract of Kawamomogi was quantified by analysis by high performance liquid chromatography.

(Preparation of antibacterial antiepileptic composition)
The antibacterial and antifungal compositions of Reference Example, Example 2 and Comparative Examples 1 and 2 were prepared. The antibacterial and antifungal compositions of Reference Example, Example 2 and Comparative Example were prepared as follows.

( Reference example )
A capyline lysate was prepared by mixing 0.5 g of Kawara mugwort extract and 20 g of olive oil. Separately, 10 g of decaglycerin monomyristate having an HLB value of 15 and a saponification value of 55 and 10 g of glycerin were mixed to prepare an emulsifier. These were mixed by adding and stirring the capilin solution to the emulsifier, and further, 59.5 g of water was added and stirred to prepare the antibacterial and antifungal composition of Reference Example .

(Example 2)
A capyline lysate was prepared by mixing 0.5 g of Kawara mugwort extract and 20 g of tri (capryl / capric acid) glyceryl (“ODO” manufactured by Nisshin Oilio Co., Ltd.). Separately, 10 g of decaglycerin monomyristate having an HLB value of 15 and a saponification value of 55 and 10 g of glycerin were mixed to prepare an emulsifier. These were mixed by adding and stirring the capilin solution in the emulsifier, and further, antibacterial and antifungal composition of Example 2 was prepared by adding and stirring 59.5 g of water.

(Comparative Example 1)
The antibacterial and antifungal composition of Comparative Example 1 was prepared by stirring and mixing 0.5 g of Kawara mugwort extract and 99.5 g of water.

(Comparative Example 2)
75 g of ethanol was added to 0.5 g of Kawaramugi extract, and then 10 g of decaglycerin monomyristate having an HLB value of 15 and a saponification value of 55 was prepared to prepare a mixed solution. Thereafter, ethanol was distilled off from the mixture under reduced pressure to obtain a concentrated solution. 89.5 g of water was added to this concentrated solution to prepare an antibacterial and antifungal composition of Comparative Example 2.

  It confirmed based on the following test examples 1-1, 1-2, and 1-3 regarding the stability of the capillin in a drink.

[Test Example 1-1]
Beverages were prepared by mixing with water so that the antibacterial and antifungal compositions of Reference Examples, Examples and Comparative Examples would be about 0.1% by weight. 50 ml of this beverage was poured into a 50 ml screw tube, the screw tube was sealed, and left in a dark room at 37 ° C. for 14 days. Capillin stability confirmation test was performed by measuring the change with time of the capilin concentration before and after the standing.

[Test Example 1-2]
A beverage mixed with an orange juice beverage was prepared so that the antibacterial and antifungal compositions of Reference Examples, Examples and Comparative Examples were about 0.1% by weight. The other conditions were the same as in Test Example 1-1, and a capillin stability confirmation test was performed. The composition of the orange juice beverage is 110 g of fructose-glucose liquid sugar, 200 g of orange juice, 1.5 g of citric acid, 1 g of fragrance, 0.5 g of vitamin C, and the remaining weight is 1000 g using water. did. This orange juice drink had a pH of 3.5.

[Test Example 1-3]
Beverages mixed with apple juice drinks were prepared so that the antibacterial and antifungal compositions of Reference Examples, Examples and Comparative Examples were about 0.1% by weight. The other conditions were the same as in Test Example 1-1, and a capillin stability confirmation test was performed. The composition of the apple juice drink is 110 g of fructose glucose liquid sugar, 200 g of apple fruit juice, 1.5 g of citric acid, 1 g of fragrance, 0.5 g of vitamin C, and the remaining weight is 1000 g using water. did. The apple juice drink had a pH of 3.5.

Table 1 shows the test results of Test Examples 1-1, 1-2, and 1-3. FIG. 1 is a graph comparing capillin residual ratios of beverages using the antibacterial and antifungal compositions of Reference Examples, Examples or Comparative Examples in Table 1. In Table 1, the concentration is the concentration of capillin, and the residual rate is a value calculated from the residual rate (%) = the concentration after 14 days / initial concentration × 100. The concentration is a concentration determined by high performance liquid chromatography.

As can be seen from Table 1, the remaining ratio of capillin is higher in the order of Example 2, Reference Example , Comparative Example 2, and Comparative Example 1 regardless of Test Examples 1-1, 1-2, and 1-3. It has become. From this, it can be confirmed that the stability of capillin is improved in the beverage according to the present invention containing capillin, fatty acid glyceride, surfactant having 8 to 20 HLB, and polyhydric alcohol. In the beverage using the antibacterial and antifungal composition of Reference Example or Example 2, it was confirmed that the antibacterial and antifungal composition was uniformly dispersed.

The beverage containing the antibacterial and antifungal composition of Example 2 and the beverage containing the antibacterial and antifungal composition of Comparative Example 1 were subjected to a bacterial growth suppression test. This test was performed by leaving a beverage containing the composition of Example 2 or Comparative Example 1 and then adding yeast to the beverage. The beverage containing the antibacterial and antifungal composition of Example 2 or Comparative Example 1 is allowed to stand by injecting 500 ml of beverage into a PET container, closing the opening of the container, and leaving it at 50 ° C. for 14 days. Was done by. Before and after this standing, the concentration of capillin in the beverage was measured. And the addition of yeast was performed by inoculating Saccharomyces cerevisiae NBRC0216 so that a density | concentration might be set to about 1.45 * 10 < ³ > cfu / ml, and closing the opening part of a PET bottle. In addition, suppression of yeast growth was confirmed by measuring the number of viable bacteria after a predetermined number of days.

Beverages used in the suppression test for miscellaneous bacteria are as follows.
[Test Example 2-1] An orange juice beverage having the same composition as Test Example 1-2 was used.
[Test Example 2-2] An apple juice drink having the same composition as Test Example 1-3 was used.

  Table 2 shows the results of the test for suppressing the growth of miscellaneous bacteria. In Table 2, the concentration is a value quantified by high performance liquid chromatography. The remaining rate is a value calculated in the same manner as described above.

  As can be seen from Table 2, in Test Example 2-1, the capillin remaining rate of Example 2 is generally higher than that of Comparative Example 1, and the stability of capillin is high. Further, in Table 2, in Test Example 2-2, as in Test Example 2-1, it can be confirmed that the capillin residual rate of Example 2 is higher than that of Comparative Example 1 and that capillin is stable. Further, the viable cell count depends on the concentration after 14 days of capilin, and the antibacterial and antifungal composition according to the present invention containing the composition of Example 2 does not inhibit the antibacterial and antifungal action of capilin, It can be confirmed that the growth of various germs is suppressed.

In Table 2, Test Example 2-1, Kapirin initial concentrations, table comparing the number of viable cells of Example 2 and 0.95ppm Comparative Example 1 of 0.46ppm direct the next table 3.

  In Table 3, the concentrations after 14 days of capilin in Example 2 and Comparative Example 1 are comparable. The viable cell counts of Example 2 and Comparative Example 1 having the same concentration are not significantly different after 3 days and after 7 days, and the beverage according to the present invention using the antibacterial and antifungal composition of Example 2 is It can be confirmed that the beverage does not inhibit the antibacterial and antifungal action of capillin contained in the beverage and suppresses the growth of various bacteria.

The test regarding the germ growth of the food containing the composition of Reference Example or Example 2 or Comparative Example 1 was performed based on the following Test Examples 3-1 and 3-2.

[Test Example 3-1] Any of the compositions of Reference Examples, Examples and Comparative Examples was added to soy sauce. The addition amount of this composition to soy sauce was added so that it might become 0.1 weight%. The container was filled with 50 ml of soy sauce to which any of the compositions of the reference example, the example and the comparative example was added, the opening of the container was closed, and the container was allowed to stand for 14 days at a temperature of 50 ° C. Then, after the temperature of the soy sauce in the container returned to room temperature, Penicillium paxilli was added to the soy sauce. The amount of Penicillium paxilli added was such that the concentration of Penicillium paxilli in soy sauce was 1 × 10 3 cfu / ml. The soy sauce to which this Penicillium paxilli was added was left under conditions of 25 ° C. for 7 days. The state of occurrence of wrinkles during this standing period was visually observed every other day.

[Test Example 3-2] Any of the compositions of Reference Examples, Examples and Comparative Examples was added to strawberry jam. The amount of this composition added to strawberry jam was 0.1% by weight. 20 g of strawberry jam to which the composition of any of the reference examples, examples and comparative examples was added was collected in a sterilized petri dish. After the opening of the petri dish was sealed, it was left for 14 days at 50 ° C. Next, after opening the petri dish, the petri dish was left under conditions of 25 ° C. for 40 days. The state of occurrence of wrinkles during this standing period was visually observed every 5 days.

[Test Example 3-3] Any of the compositions of Reference Examples, Examples and Comparative Examples was added to white beans. The amount of this composition added to white bean was added to be 0.1% by weight. 20 g of white beans to which the composition of any of the reference examples, examples and comparative examples was added were collected in a sterilized petri dish. After the opening of the petri dish was sealed, it was left for 14 days at 50 ° C. Next, after opening the petri dish, the petri dish was left under conditions of 25 ° C. for 7 days. The state of occurrence of soot during this standing period was visually observed every other day.

  Table 4 shows the test results of Test Examples 3-1 and 3-2. Table 4 shows the date when the occurrence of wrinkles was confirmed.

From Table 4, in any of the soy sauce, strawberry jam, and white bean added with the compositions of the reference examples and examples, the period when the occurrence of wrinkles was confirmed was longer than that with the composition of the comparative example added. Can be confirmed. That is, it can be confirmed from Table 4 that the antibacterial and antifungal effect exhibited by the stabilization of capilin itself has been improved.

2 is a graph comparing capillin residual ratios of Reference Examples, Examples and Comparative Examples in Table 1.

Claims (6)

Capillin, fatty acid triglyceride 5 to 50 parts by weight of fatty acid having 8 to 12 carbon atoms and glycerin, 1 to 50 parts by weight of surfactant having an HLB value of 8 to 20 and 1 to 25 parts by weight of polyhydric alcohol Characteristic food. The food according to claim 1 , wherein the surfactant is a polyglycerol fatty acid ester. The food according to claim 1 or 2 , wherein the polyhydric alcohol is glycerin. The food according to any one of claims 1 to 3 , wherein the food is a beverage. The beverage according to claim 4 , wherein the beverage is filled in a container having an opening and an openable / closable stopper for opening and closing the opening. Capilin is dissolved in a fatty acid triglyceride of fatty acid having 8 to 12 carbon atoms and glycerin, and an emulsifier preparing step of mixing a surfactant having an HLB value of 8 to 20 and a polyhydric alcohol is separately performed. Capillin obtained by mixing the product obtained in the step and the product obtained in the emulsifier preparation step, 5 to 50 parts by weight of a fatty acid triglyceride of a fatty acid having 8 to 12 carbon atoms and glycerin, and an HLB value of 8 to 8 The manufacturing method of the foodstuff in any one of Claims 1-5 which makes a foodstuff contain the composition of 1-50 weight part of 20 surfactant, and a polyhydric alcohol 1-25 weight part.

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