Bacteriostatic Agent

Abstract

To provide a bacteriostatic agent which exerts a bacteriostatic effect superior to that of a conventional bacteriostatic agent comprising, as an active ingredient, only monoglyceride or polyglycerol ester of caprylic acid, capric acid, or lauric acid.SOLUTION: A bacteriostatic agent comprises a combination of: glycerol mono fatty acid ester and / or polyglycerol mono fatty acid ester including a C6-12 fatty acid as constituent fatty acid; and organic acid monoglyceride.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a bacteriostatic agent comprising an emulsifier. [Background technology]

[0002] In recent years, various efforts have been made to reduce food loss. In particular, there is a demand to extend the expiration date of food in order to reduce the disposal of expired food. The expiration date is related to the hygiene of food, and various antibacterial and bacteriostatic agents have been added to food to improve the hygiene of food. For example, ethanol, salts, short-chain fatty acids, medium-chain fatty acids, and derivatives thereof have been added. Among these, glycerin mono-fatty acid esters and polyglycerin mono-fatty acid esters, which have caprylic acid, capric acid, and lauric acid as constituent fatty acids, are known to have antibacterial properties (for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 1-243975 Summary of the Invention [Problem to be solved by the invention]

[0004] In recent years, there has been an increasing demand for extending the expiration date of foods. In view of this demand, the problem to be solved by the present invention is to provide a bacteriostatic agent that exhibits a bacteriostatic effect superior to that of conventional bacteriostatic agents that contain only glycerol mono-fatty acid esters or polyglycerol mono-fatty acid esters, each of which has caprylic acid, capric acid, or lauric acid as its constituent fatty acid, as an active ingredient. [Means for solving the problem]

[0005] Through the intensive research efforts of the present inventors, it has been discovered that the bacteriostatic activity can be dramatically improved by combining monoglycerides of caprylic acid, capric acid, and lauric acid, which are known to have bacteriostatic activity, with organic acid monoglycerides. The present invention has been made based on this discovery, and is specifically as follows.

[0006] [1] A bacteriostatic agent comprising an emulsifier A and an emulsifier B, wherein the emulsifier A is a glycerol mono-fatty acid ester and / or a polyglycerol mono-fatty acid ester having a fatty acid having 6 to 12 carbon atoms as a constituent fatty acid, and the emulsifier B is an organic acid monoglyceride. [2] The bacteriostatic agent according to [1], wherein the emulsifier A is a glycerin mono-fatty acid ester and / or a polyglycerin mono-fatty acid ester having one or more constituent fatty acids selected from caprylic acid, capric acid, and lauric acid. [3] The bacteriostatic agent according to [1] or [2], wherein the emulsifier B is citric acid monoglyceride and / or succinic acid monoglyceride. [4] The bacteriostatic agent according to any one of [1] to [3], wherein the content of the emulsifier A is 0.3 to 15.0 mass %, and the content of the emulsifier B is 0.3 to 15.0 mass %. [5] The bacteriostatic agent according to any one of [1] to [4], wherein the content of the emulsifier B is 0.5 times or more the content of the emulsifier A. [6] A method for improving the hygiene of food, comprising adding the bacteriostatic agent according to any one of [1] to [5] to the food. [7] A method for producing a highly hygienic food, comprising the step of adding the bacteriostatic agent according to any one of [1] to [5] to a food. Effect of the Invention

[0007] The bacteriostatic agent of the present invention exhibits a bacteriostatic effect superior to that of conventionally known bacteriostatic agents containing only glycerol mono-fatty acid esters or polyglycerol mono-fatty acid esters, whose constituent fatty acids are caprylic acid, capric acid, and lauric acid, as active ingredients. [Brief description of the drawings]

[0008] [Figure 1] The figure shows a bubble chart with the horizontal axis representing the content (%) of emulsifier A and the vertical axis representing the content (%) of emulsifier B, and the width of the bubble representing the range of the bacteriostatic effect. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present inventors have found that a combination of emulsifier A and emulsifier B, which will be described in detail below, exhibits a more excellent bacteriostatic effect than the use of emulsifier A alone. Based on this finding, the present inventors have completed the bacteriostatic agent of the present invention.

[0010] The bacteriostatic agent of the present invention will be described in detail below. In the embodiment of the present invention, A (numerical value) to B (numerical value) means A or more and B or less.

[0011] In the present invention, emulsifier A is a glycerin mono-fatty acid ester and / or a polyglycerin mono-fatty acid ester, each of which has a fatty acid having 6 to 12 carbon atoms as its constituent fatty acid.

[0012] The constituent fatty acids of emulsifier A have 6-12 carbon atoms, preferably 8-12 carbon atoms, and more preferably 8-10 carbon atoms. The constituent fatty acid of emulsifier A may be a saturated fatty acid or an unsaturated fatty acid, but is preferably a saturated fatty acid. The constituent fatty acid of emulsifier A may be a straight-chain fatty acid or a branched-chain fatty acid, but is preferably a straight-chain fatty acid.

[0013] Examples of emulsifier A include one or more constituent fatty acids selected from caproic acid, caprylic acid, capric acid, and lauric acid. More preferably, examples of emulsifier A include one or more constituent fatty acids selected from caprylic acid, capric acid, and lauric acid. Even more preferably, examples of emulsifier A include caprylic acid and / or capric acid.

[0014] When emulsifier A is a polyglycerol monofatty acid ester, the degree of polymerization of the polyglycerol constituting emulsifier A is preferably 2 to 30, more preferably 2 to 24, even more preferably 2 to 20, even more preferably 2 to 16, even more preferably 2 to 12, even more preferably 2 to 8, even more preferably 2 to 4, and even more preferably 2.

[0015] Emulsifier A can be produced by esterification of glycerin or polyglycerin with a fatty acid, or by transesterification of glycerin or polyglycerin with a fatty acid methyl ester or the like. When mono-fatty acid esters of glycerin, diglycerin, or triglycerin are used as the emulsifier A, the purity of these may be increased by distillation or the like.

[0016] When a polyglycerol fatty acid ester is used as emulsifier A, it may be one which has been purified to a high degree by molecular distillation or the like. However, since it is generally difficult to isolate polyglycerol fatty acid esters having a degree of polymerization of 4 or more, a mixture of polyglycerol fatty acid esters having various degrees of polymerization is acceptable.

[0017] In the present invention, the degree of polymerization of polyglycerol monofatty acid ester means the average degree of polymerization of the polyglycerol portion, and is expressed by the average polymerization number of glycerol in the polyglycerol. For example, diglycerol in which two glycerols are bonded (polymerized) has a degree of polymerization of 2, and decaglycerol in which ten glycerols are bonded (polymerized) has a degree of polymerization of 10.

[0018] Specific examples of emulsifier A include glyceryl monocaprylate, glyceryl monocaprate, glyceryl monolaurate, diglyceryl monocaprylate, diglyceryl monocaprate, diglyceryl monolaurate, triglyceryl monocaprylate, triglyceryl monocaprate, triglyceryl monolaurate, tetraglyceryl monocaprylate, tetraglyceryl monocaprate, tetraglyceryl monolaurate, etc. Preferred examples include glyceryl monocaprylate, glyceryl monocaprate, glyceryl monolaurate, diglyceryl monocaprylate, diglyceryl monocaprate, diglyceryl monolaurate, etc.

[0019] As the emulsifier A, one type of glycerol monofatty acid ester or polyglycerol monofatty acid ester may be used, or two or more types may be used in combination.

[0020] The lower limit of the content of emulsifier A in the bacteriostatic agent is not limited, but from the viewpoint of improving the bacteriostatic effect, it is preferably 0.1 mass% or more, more preferably 0.2 mass% or more, even more preferably 0.3 mass% or more, even more preferably 0.5 mass% or more, and even more preferably 0.8 mass% or more.

[0021] There is no upper limit for the content of emulsifier A in the bacteriostatic agent. As a guideline, the content of emulsifier A is preferably 30% by mass or less, more preferably 25% by mass or less, even more preferably 20% by mass or less, still more preferably 15% by mass or less, even more preferably 10% by mass or less, and still more preferably 8% by mass or less.

[0022] In addition, when the bacteriostatic agent is in the form of a fluid liquid and a glycerin mono-fatty acid ester and / or a polyglycerin mono-fatty acid ester having a relatively long-chain (12 carbon atoms) fatty acid as a constituent fatty acid is used as emulsifier A, the content of emulsifier A in the bacteriostatic agent is preferably 10 mass% or less, more preferably 8 mass% or less. By including the emulsifier in such a range, the fluidity of the bacteriostatic agent can be ensured.

[0023] In the present invention, emulsifier B is an organic acid monoglyceride (organic acid fatty acid monoglyceryl). The organic acid monoglyceride is an ester of a fatty acid, glycerin, and an organic acid.

[0024] The fatty acid constituting emulsifier B may be a saturated fatty acid or an unsaturated fatty acid. The fatty acid may be a straight-chain fatty acid or a branched-chain fatty acid. The number of carbon atoms in the fatty acid is preferably 6 to 22, more preferably 8 to 18. From the viewpoint of suppressing precipitation of emulsifier B in the bacteriostatic agent, the fatty acid constituting emulsifier B is preferably a straight-chain fatty acid having 6 to 12 carbon atoms, an unsaturated fatty acid having 6 to 22 carbon atoms, or a branched fatty acid having 6 to 22 carbon atoms. The fatty acid constituting emulsifier B is preferably one or more selected from oleic acid, linoleic acid, linolenic acid, erucic acid, caproic acid, caprylic acid, and capric acid. For example, the fatty acids constituting emulsifier B may be one or more selected from oleic acid, linoleic acid, linolenic acid, erucic acid, caproic acid, caprylic acid, and capric acid that account for 50% or more by mass of the constituent fatty acids, with the remainder being saturated fatty acids having 12 to 22 carbon atoms. It is more preferable that the fatty acids constituting emulsifier B are one or more selected from oleic acid, linoleic acid, linolenic acid, erucic acid, caproic acid, caprylic acid, and capric acid that account for 70% or more by mass of the constituent fatty acids.

[0025] Preferred examples of the organic acid constituting the emulsifier B include acetic acid, lactic acid, citric acid, succinic acid, tartaric acid, diacetyltartaric acid, and malic acid. More preferred examples include citric acid and succinic acid.

[0026] As the emulsifier B, one type of organic acid monoglyceride may be used, or two or more types may be used in combination.

[0027] The lower limit of the content of emulsifier B in the bacteriostatic agent is not limited, but from the viewpoint of improving the bacteriostatic effect, it is preferably 0.1 mass% or more, more preferably 0.2 mass% or more, even more preferably 0.3 mass% or more, even more preferably 0.5 mass% or more, and even more preferably 0.8 mass% or more.

[0028] When succinic acid monoglyceride is used as emulsifier B, the content of succinic acid monoglyceride in the bacteriostatic agent is preferably 1% by mass or more, more preferably 2% by mass or more, more preferably 4% by mass or more, and more preferably 5% by mass or more. By incorporating succinic acid monoglyceride as emulsifier B within the above numerical range, a more excellent bacteriostatic effect can be obtained.

[0029] The upper limit of the content of emulsifier B in the bacteriostatic agent is not limited, but as a guideline, it is preferably 30% by mass or less, more preferably 25% by mass or less, even more preferably 20% by mass or less, even more preferably 15% by mass or less, even more preferably 10% by mass or less, and even more preferably 8% by mass or less.

[0030] There is no particular limitation on the ratio of the content of emulsifier A to the content of emulsifier B. From the viewpoint of improving the bacteriostatic action, the content of emulsifier B is preferably 0.1 times or more, more preferably 0.3 times or more, even more preferably 0.5 times or more, even more preferably 0.8 times or more, and even more preferably 1 time or more of the content of emulsifier A.

[0031] As a guideline, the content of emulsifier B is preferably 10 times or less, more preferably 8 times or less, and even more preferably 5 times or less, the content of emulsifier A.

[0032] There is no lower limit for the total content of emulsifier A and emulsifier B in the bacteriostatic agent, but from the viewpoint of improving the bacteriostatic effect, it is preferably 0.2 mass% or more, more preferably 0.4 mass% or more, even more preferably 0.6 mass% or more, even more preferably 1 mass% or more, even more preferably 1.5 mass% or more, even more preferably 1.8 mass% or more, and even more preferably 2 mass% or more.

[0033] The upper limit of the total content of emulsifier A and emulsifier B in the bacteriostatic agent is not limited, but as a guideline, it is preferably 30% by mass or less, more preferably 25% by mass or less, even more preferably 20% by mass or less, even more preferably 15% by mass or less, and even more preferably 10% by mass or less.

[0034] The bacteriostatic agent of the present invention may contain an emulsifier other than emulsifier A and emulsifier B. Examples of such emulsifiers include lecithin, lysolecithin, enzymatically decomposed lecithin, polyglycerol condensed ricinoleic acid ester, glycerol fatty acid ester, polyglycerol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polysorbate, and propylene glycol fatty acid ester.

[0035] The lower limit of the total content of emulsifiers in the bacteriostatic agent (the total content of emulsifier A, emulsifier B, and other emulsifiers) is not limited, but from the viewpoint of improving the bacteriostatic effect, it is preferably 0.2 mass% or more, more preferably 0.4 mass% or more, even more preferably 0.6 mass% or more, even more preferably 1 mass% or more, even more preferably 1.5 mass% or more, even more preferably 1.8 mass% or more, and even more preferably 2 mass% or more.

[0036] The upper limit of the total content of the emulsifier in the bacteriostatic agent is not limited, but as a guideline, it is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less.

[0037] The bacteriostatic agent of the present invention may be in the form of an oily composition in which emulsifier A and emulsifier B are dissolved or dispersed in an oily medium. Also, the bacteriostatic agent of the present invention may be in the form of an aqueous composition in which emulsifier A and emulsifier B are dissolved or dispersed in an aqueous medium. The bacteriostatic agent of the present invention is preferably in the form of an oily composition. More specifically, the bacteriostatic agent of the present invention is more preferably in the form of an oily composition.

[0038] When the oil composition is used, it is preferable to contain a certain amount of oil to prevent adhesion between foods or between a food and a container, as well as to use the oil composition as a medium for widely distributing the bacteriostatic agent on the surface and / or inside of the food. The oil composition preferably contains 55% by mass or more of oil, preferably 70% by mass or more, and more preferably 90% by mass or more of oil.

[0039] When the bacteriostatic agent of the present invention is in the form of an oil composition, the oil to be used may be vegetable oil or medium-chain fatty acid-containing oil in which medium-chain fatty acids are esterified or transesterified to form constituent fatty acids. Examples of vegetable oils include rapeseed oil, soybean oil, rice oil, sunflower oil, corn oil, cottonseed oil, sesame oil, grapeseed oil, olive oil, peanut oil, palm oil, palm kernel oil, coconut oil, and the like, as well as fractionated oils and mixed oils thereof. Among these, oils and fats that are liquid at 20°C are particularly preferred. In addition, oils and fats that are liquid and have high acid value stability are preferred, such as high oleic rapeseed oil, high oleic safflower oil, high oleic soybean oil, high oleic sunflower oil, medium-chain fatty acid triglyceride (MCT), and palm olein.

[0040] In addition, it is preferable to use refined oil as the oil, but a part of the oil can be unrefined oil or semi-refined oil as long as the flavor is not impaired. The ratio of refined oil in the oil in the bacteriostatic agent in the form of an oil composition is preferably 95% by mass or more, more preferably 98% by mass or more, and most preferably all of the oil is refined oil.

[0041] The bacteriostatic agent of the present invention is preferably in a liquid state at room temperature (20° C.). By making the agent in a liquid state at room temperature, it becomes easy to apply the agent to foods that are the subject of bacteriostasis.

[0042] Other components can be added to the bacteriostatic agent of the present invention to the extent that the effect of the present invention is not impaired. Other components are, for example, components (such as food additives) used in general oils and fats. These components include, for example, antioxidants, crystal regulators, texture improvers, etc., and are preferably added to refined oils and fats.

[0043] Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, butterbur acid, gossypol, sesamol, and terpenes.

[0044] The bacteriostatic agent of the present invention can be used as a spray oil, release oil, frying oil, oil and fat for dressing, rice cooking oil, etc., used in the manufacturing process of food. It is particularly preferably used as an oil and fat that improves the handling properties of foods containing a lot of starch, such as noodles and rice, during cooking and eating, and is also preferably used in the oil and fat portion of dressings.

[0045] By adding the bacteriostatic agent of the present invention to food, the hygiene of the food can be improved. Furthermore, by adding the bacteriostatic agent of the present invention to food, highly hygienic food can be produced. EXAMPLES

[0046] <Test materials> [Culture medium] Mueller-Hinton agar medium was used in this test. The medium was prepared by dissolving the medium composition at 121° C. for 20 minutes, pouring about 20 g per sterile petri dish, and allowing it to solidify. [Bacteria] In this study, Pseudomonas aeruginosa was used. 6 / ml, and then diluted to 10 5 A bacterial solution with a concentration of 1 / ml was prepared. [Oils, fats and emulsifiers] In this test, the following oils and fats and emulsifiers were used to prepare sample bacteriostatic oils. The specific compositions of the sample bacteriostatic oils are shown in Tables 1 to 4. Canola oil: Nisshin Oillio Group Co., Ltd. Glyceryl monocaprylate: Taiyo Kagaku Co., Ltd. Glyceryl monolaurate: Taiyo Kagaku Co., Ltd. Glyceryl citrate monooleate: Taiyo Kagaku Co., Ltd. (Sunsoft 623M) Glyceryl monooleate succinate: Taiyo Kagaku Co., Ltd. (Sunsoft 683CB) Pentaglyceryl trioleate: Taiyo Kagaku Co., Ltd., HLB7 Polyglycerol behenate

[0047] <Test Method> The bacterial solution was applied evenly to the medium using a disposable large stick. A special paper disk (6 mm) soaked in a certain amount (50 μl) of the bacteriostatic oil to be tested was placed on the medium on which the bacterial solution had been applied. Four special paper disks were prepared for each type of bacteriostatic oil, and the four disks were placed on the medium so that the intervals between each disk were 24 mm or more. After that, the plates were cultured at 35°C for 24 hours, and the area where the bacterial growth was inhibited was observed. Specifically, the longest distance where the bacterial growth was inhibited was measured from each edge of the four disks soaked in the bacteriostatic oil on the medium, and the maximum and minimum values ​​of the four values ​​were excluded, and the average value was calculated as the bacteriostatic effect area (mm).

[0048] <Test Results> The composition of the bacteriostatic oils used as samples and the range of bacteriostatic effects when each bacteriostatic oil was used are shown in Tables 1 to 5. In addition, a bubble chart summarizing the results of Tables 1 to 5 is shown in Figure 1.

[0049] [Table 1]

[0050] [Table 2]

[0051] [Table 3]

[0052] [Table 4]

[0053] [Table 5]

[0054] As shown in Table 1 and FIG. 1, the bacteriostatic effect range of the reference example bacteriostatic oil containing glyceryl monocaprylate or glyceryl monolaurate (emulsifier A) alone is only about 1 to 2 mm (Reference Examples 1-1 to 1-6). On the other hand, as shown in Tables 2 to 5 and FIG. 1, when glyceryl monocaprylate, glyceryl monolaurate, or glyceryl monolaurate (emulsifier A) was combined with an organic acid monoglyceride (emulsifier B), an extremely excellent bacteriostatic effect was exhibited. The above results show that the combination of emulsifier A and emulsifier B can significantly improve the bacteriostatic effect. [Industrial Applicability]

[0055] The present invention can be used as a bacteriostatic agent for food.

Claims

1. A bacteriostatic agent containing an emulsifier A and an emulsifier B, the emulsifier A is a glycerol mono-fatty acid ester and / or a polyglycerol mono-fatty acid ester containing a fatty acid having 6 to 12 carbon atoms as a constituent fatty acid, The emulsifier B is an organic acid monoglyceride, The content of the emulsifier A in the bacteriostatic agent is 0.3 to 8% by mass, The content of the emulsifier B in the bacteriostatic agent is 0.3 to 8% by mass. Bacteriostatic agents (excluding the following antibacterial agents: general formula 【Chemistry 1】 (In the formula, R is an alkyl or alkenyl group having 7 to 19 carbon atoms; Z １ and Z ２ wherein one of the groups is a hydrogen atom and the other is a polycarboxylic acid residue).

2. The bacteriostatic agent according to claim 1, wherein the content of the emulsifier B is 0.8 to 8 times the content of the emulsifier A.

3. 3. The bacteriostatic agent according to claim 1 or 2, wherein the emulsifier A is a glycerin mono-fatty acid ester and / or a polyglycerin mono-fatty acid ester having one or more constituent fatty acids selected from the group consisting of caprylic acid, capric acid, and lauric acid.

4. The bacteriostatic agent according to any one of claims 1 to 3, wherein the emulsifier B is citric acid monoglyceride and / or succinic acid monoglyceride.

5. A method for improving the hygiene of food, comprising adding the bacteriostatic agent according to any one of claims 1 to 4 to the food.

6. A highly hygienic method for producing food, comprising a step of adding the bacteriostatic agent according to any one of claims 1 to 4 to food.

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