Oil and fat composition, method for improving food hygiene, and method for producing food

Abstract

To provide an oil / fat composition that contains a bacteriostatic agent and in which the flavor of the bacteriostatic agent is suppressed.SOLUTION: Provided is an oil / fat composition, which is an oil / fat composition containing a bacteriostatic agent and a polyglycerin ester, and in which the bacteriostatic agent is a glycerin monofatty acid ester and / or a polyglycerin monofatty acid ester having one or more selected from caprylic acid, capric acid, and lauric acid as constituent fatty acid, the polyglycerin ester is a polyglycerin fatty acid ester having a HLB of 2.5 to 7.5 and the constituent fatty acid of a fatty acid having 14 to 24 carbon atoms, and / or a polyglycerin condensed ricinoleic acid ester, and the polyglycerin ester is contained by a particular amount relative to the bacteriostatic agent.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil and fat composition, a method for improving the hygiene of food, and a method for producing food. [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 to reduce the waste 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 or medium-chain fatty acids and their derivatives have been added. Among these, monoglycerides and polyglycerin esters of caprylic acid, capric acid, and lauric acid are known to have considerable antibacterial properties, but have a problem of poor flavor. Patent Document 1 proposes a method of improving flavor by using polyglycerin fatty acid esters of caprylic acid, capric acid, etc. in combination with tea extract instead of monoglycerides of caprylic acid and capric acid. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Special Publication No. 04-065669 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the bacteriostatic agent containing polyglycerol fatty acid ester used in the examples of Patent Document 1 was evaluated in an aqueous phase not containing fats and oils, and the tea extract used simultaneously with the polyglycerol fatty acid ester is also a water or alcohol extract, so it is poorly oil-soluble. These components are viscous pastes or solids, and need to be diluted with water or alcohol to make a low-viscosity liquid in order to add them to food. Therefore, the bacteriostatic agent of Patent Document 1 is limited to use in aqueous systems, and there are problems such as the food becoming watery or the food absorbing water and swelling, depending on the food, so there has been a demand for an oil composition containing a bacteriostatic agent with good flavor that can be used in oil systems.

[0005] Therefore, an object of the present invention is to provide an oil and fat composition which contains a bacteriostatic agent and in which the flavor of the bacteriostatic agent is suppressed.Another object of the present invention is to provide an oil and fat composition which improves the hygiene of food.Another object of the present invention is to provide a method for improving the hygiene of food which contains a bacteriostatic agent and in which the flavor of the bacteriostatic agent is suppressed.Another object of the present invention is to provide a method for producing food which contains a bacteriostatic agent and in which the flavor of the bacteriostatic agent is suppressed. [Means for solving the problem]

[0006] In order to achieve the above-mentioned object, the present invention provides the following oil and fat composition, method for improving food hygiene, and method for producing food.

[0007] [1] An oil composition containing a bacteriostatic agent and a polyglycerol ester, The bacteriostatic agent is a glycerol mono-fatty acid ester and / or a polyglycerol mono-fatty acid ester having one or more constituent fatty acids selected from caprylic acid, capric acid, and lauric acid, The oil and fat composition, wherein the polyglycerol ester is a polyglycerol fatty acid ester having an HLB value of 2.5 to 7.5 and a constituent fatty acid having 14 to 24 carbon atoms and / or a polyglycerol condensed ricinoleic acid ester, and the polyglycerol ester is contained in the following amount (A) or (B) relative to the bacteriostatic agent: (A) When the bacteriostatic agent is a glycerol monofatty acid ester and / or a diglycerol monofatty acid ester and the polyglycerol ester is solely a polyglycerol fatty acid ester having an HLB of 2.5 to 7.5 and a constituent fatty acid having 14 to 24 carbon atoms, the weight ratio is 0.2 times or more relative to the bacteriostatic agent. (B) When the bacteriostatic agent is a decaglycerol monofatty acid ester and the polyglycerol ester is only a polyglycerol condensed ricinoleic acid ester, the amount is 0.2 times or more by mass relative to the bacteriostatic agent. (C) In cases other than the above (A) and (B), the mass is 0.5 times or more the mass of the bacteriostatic agent. [2] The oil or fat composition according to [1], wherein the content of the bacteriostatic agent in the oil or fat composition is 0.2 to 30 mass %. [3] The oil composition according to [1] or [2], wherein the mass ratio of the bacteriostatic agent to the polyglycerol ester is 1:0.5 to 1:5. [4] The oil or fat composition according to any one of [1] to [3], wherein the bacteriostatic agent is one or more selected from glyceryl monocaprylate, glyceryl monocaprate, diglyceryl monocaprylate, diglyceryl monocaprate, glyceryl monolaurate, and diglyceryl monolaurate. [5] The oil and fat composition according to any one of [1] to [4], which has a bacteriostatic effect on food. [6] The oil or fat composition according to any one of [1] to [5], which is used for noodles, rice dishes, and dressings. [7] A method for improving the hygiene of food, comprising adding any one of the oil and fat compositions [1] to [6] to food. [8] A method for producing a highly hygienic food, comprising the step of adding the oil or fat composition according to any one of [1] to [6] above to a food. Effect of the Invention

[0008] According to the present invention, an oil and fat composition in which the flavor of a bacteriostatic agent is suppressed can be obtained, and by using the oil and fat composition, a food with good flavor and high hygiene can be produced. In the present invention, the "oil and fat composition in which the flavor of a bacteriostatic agent is suppressed" is an oil and fat composition in which the flavor is suppressed compared to an oil and fat composition containing the same amount of a bacteriostatic agent but does not contain a polyglycerol ester described below. The flavor refers to an unpleasant taste such as a pungent taste. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present inventors have found that the flavor of a bacteriostatic agent can be improved by using an oil and fat composition containing a bacteriostatic agent and a specific polyglycerol ester in a specific ratio. Based on this finding, the present inventors have completed the oil and fat composition, the method for improving the hygiene of food, and the method for producing food of the present invention.

[0010] The oil and fat composition of the present invention and the method for producing the same 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] <Oil composition> The oil composition of the present invention contains a bacteriostatic agent and a polyglycerol ester.

[0012] (bacteriostatic agent) In the present invention, the bacteriostatic agent is a glycerin monofatty acid ester and / or a polyglycerin monofatty acid ester, which has one or more constituent fatty acids selected from caprylic acid, capric acid, and lauric acid. The constituent fatty acid with fewer carbon atoms has a worse flavor, and the lower the degree of polymerization of polyglycerin, the worse the flavor, so the polyglycerin ester described below has a high flavor improvement effect. Therefore, as the bacteriostatic agent, one or more selected from glyceryl monocaprylate, glyceryl monocaprate, diglyceryl monocaprylate, diglyceryl monocaprate, glyceryl monolaurate, and diglyceryl monolaurate are preferred. These can be commercially available products. In addition, they can be produced by esterification of glycerin or polyglycerin with a fatty acid, or by transesterification of glycerin, polyglycerin, and fatty acid methyl ester, etc. The degree of polymerization of polyglycerin is preferably 2 to 30, more preferably 2 to 12, and even more preferably 2. Furthermore, the monoesters of glycerin, diglycerin, and triglycerin may be used after their purity has been increased by distillation or the like.

[0013] The polyglycerol fatty acid ester may be one which has been purified to a high degree by molecular distillation or the like, but 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.

[0014] In the present invention, the degree of polymerization of polyglycerin in polyglycerin mono fatty acid ester and polyglycerin ester (polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester) described later means the average degree of polymerization of the polyglycerin portion, and is expressed by the average polymerization number of glycerin in the polyglycerin. For example, diglycerin in which three glycerins are bonded (polymerized) has a degree of polymerization of 2, and decaglycerin in which ten glycerins are bonded (polymerized) has a degree of polymerization of 10.

[0015] In order to enhance the bacteriostatic effect of the oil composition, the bacteriostatic agent is preferably present in the oil composition at 0.2% by mass or more, and in order to enhance the fluidity of the oil composition and the oil-soluble (hydrophobic) function, the bacteriostatic agent is preferably present in the oil composition at 30% by mass or less. The content of the bacteriostatic agent in the oil composition is more preferably 0.2 to 10% by mass, even more preferably 0.2 to 5% by mass, even more preferably 0.2 to 2% by mass, and most preferably 0.5 to 1.5% by mass.

[0016] (Polyglycerol ester) In the present invention, the polyglycerol ester is a polyglycerol fatty acid ester having an HLB value of 2.5 to 7.5 and a fatty acid having 14 to 24 carbon atoms, and / or a polyglycerol condensed ricinoleic acid ester. These polyglycerol esters are used to suppress the flavor of a bacteriostatic agent. When the bacteriostatic agent is a glycerol monofatty acid ester or a polyglycerol monofatty acid ester having a low degree of polymerization of the polyglycerol part, the effect of suppressing the flavor of the polyglycerol condensed ricinoleic acid ester is inferior. On the other hand, when the bacteriostatic agent is a polyglycerol monofatty acid ester having a high degree of polymerization of the polyglycerol part, the effect of suppressing the flavor of the polyglycerol condensed ricinoleic acid ester is high. Therefore, the following contents (A) to (B) are used depending on the type of the bacteriostatic agent and the polyglycerol ester. (A) When the bacteriostatic agent is a glycerol monofatty acid ester and / or a diglycerol monofatty acid ester and the polyglycerol ester is solely a polyglycerol fatty acid ester having an HLB of 2.5 to 7.5 and a constituent fatty acid having 14 to 24 carbon atoms, the weight ratio is 0.2 times or more relative to the bacteriostatic agent. (B) When the bacteriostatic agent is a decaglycerol monofatty acid ester and the polyglycerol ester is only a polyglycerol condensed ricinoleic acid ester, the amount is 0.2 times or more by mass relative to the bacteriostatic agent. (C) In cases other than the above (A) and (B), the mass is 0.5 times or more the mass of the bacteriostatic agent.

[0017] The mass ratio of the bacteriostatic agent to the polyglycerol ester is preferably 1:0.5 to 1:5, more preferably 1:0.7 to 1:3, and even more preferably 1:0.7 to 1:2.

[0018] The polyglycerol fatty acid ester used as the polyglycerol ester has an HLB value of 2.5 to 7.5. The lower the HLB value, the higher the flavor suppression effect of the bacteriostatic agent. Also, in order to dissolve or disperse the bacteriostatic agent in fats and oils, a certain level of hydrophilicity is required. Therefore, the polyglycerol fatty acid ester used has an HLB value of 2.5 to 7.5, preferably 2.5 to 5.0, and more preferably 3 to 4. Note that HLB is an abbreviation for hydrophilic lipophile balance, and is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the HLB value is calculated using the Atlas method. The Atlas method is as follows: HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acid in ester Hereinafter, the term HLB in this specification refers to the HLB value calculated by the Atlas method.

[0019] The polyglycerol fatty acid ester is a polyglycerol fatty acid ester whose constituent fatty acid has 14 to 24 carbon atoms, and more preferably, whose constituent fatty acid has 16 to 20 carbon atoms. It is a polyglycerol fatty acid ester. If the constituent fatty acid has 12 or less fatty acids, the taste of the polyglycerol fatty acid ester becomes poor. However, if the constituent fatty acid has a small amount of fatty acids other than fatty acids having 14 to 24 carbon atoms, it does not affect the taste of the polyglycerol fatty acid ester very much, and also has an effect of improving the taste of the bacteriostatic agent. Therefore, in the present invention, if the constituent fatty acid of the polyglycerol fatty acid ester has 20% by mass or less of fatty acids other than fatty acids having 14 to 24 carbon atoms, it is considered to be a polyglycerol fatty acid ester whose constituent fatty acid has 14 to 24 carbon atoms. The constituent fatty acid other than fatty acids having 14 to 24 carbon atoms is preferably 10% by mass or less, more preferably 2% by mass or less.

[0020] The fatty acid having 14 to 24 carbon atoms is preferably myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, erucic acid, behenic acid, arachidic acid, arachidonic acid, etc. In order to increase the fluidity of the polyglycerol fatty acid ester, it is preferable that 50% by mass or more of the fatty acid is an unsaturated fatty acid having 16 to 22 carbon atoms, and it is more preferable that the unsaturated fatty acid is oleic acid, linoleic acid, linolenic acid, or erucic acid. From the viewpoint of oxidation stability, oleic acid and erucic acid are more preferable. For example, oleic acid ester of diglycerin, oleic acid ester of pentaglycerin, oleic acid ester of decaglycerin, etc. can be used.

[0021] The polyglycerol fatty acid ester is not particularly limited, but the polymerization degree of the polyglycerol is preferably 2-30, more preferably 2-12, and further preferably 2-6.

[0022] The polyglycerol condensed ricinoleic acid ester used as the polyglycerol ester is an ester of ricinoleic acid condensed with polyglycerol. The properties of the polyglycerol condensed ricinoleic acid ester are not particularly limited in terms of HLB value or polymerization degree of polyglycerol, since the contribution of condensed ricinoleic acid is large. Commercially available polyglycerol condensed ricinoleic acid esters can be used. Although not particularly limited, the HLB value of the polyglycerol condensed ricinoleic acid ester is preferably 2 to 7.5, more preferably 2 to 6. The polymerization degree of polyglycerol in the polyglycerol condensed ricinoleic acid ester is not particularly limited, but the polymerization degree of polyglycerol is preferably 2 to 30, more preferably 2 to 12, and even more preferably 2 to 6.

[0023] (Oils and fats) The oil and fat composition is preferably used not only as a medium for widely distributing the bacteriostatic agent on the surface and / or inside of food, but also contains a certain amount of oil and fat to prevent adhesion between foods or between the food and the container. The oil and fat composition preferably contains 55% by mass or more of oil and fat, preferably 70% by mass or more, and preferably 90% by mass or more. The upper limit is preferably 99.7% by mass or less.

[0024] The fats and oils used in the oil composition of the present invention may be vegetable oils or fats and oils containing medium-chain fatty acids, the constituent fatty acids of which are esterified or transesterified. 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, fats and oils that are liquid at 20°C are particularly preferred. In addition, fats and oils 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 triglyceride (MCT), and palm olein.

[0025] The fats and oils used in the fat and oil composition of the present invention are preferably refined oils, but unrefined oils or semi-refined oils can be used as part of the fat and oil as long as the flavor is not impaired. The proportion of refined oils in the fat and oil composition is preferably 95% by mass or more, more preferably 98% by mass or more, and most preferably all of the fat and oil is refined oil.

[0026] (Other Ingredients) Other components can be added to the fat and oil composition 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 fat and oil. These components include, for example, emulsifiers, antioxidants, crystal regulators, texture improvers, etc., and are preferably added to refined fat and oil.

[0027] Examples of the emulsifier include monoglycerides other than the bacteriostatic agent / polyglycerin ester, polyglycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, lecithin, etc.

[0028] 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.

[0029] <Uses of the oil composition> The oil and fat composition of the present invention can be used as a spray oil, release oil, frying oil, oil and fat for dressing, rice cooking oil, etc., 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.

[0030] <Methods for improving food hygiene and food manufacturing methods> In the present invention, the hygienic nature of food can be improved by adding the above-mentioned oil and fat composition to food. EXAMPLES

[0031] The present invention will be specifically described below based on examples, but the present invention is not limited to these examples.

[0032] (sample) The samples used in the examples are as follows. Refined rapeseed oil (canola oil: manufactured by Nisshin Oillio Group, Ltd.) Bacteriostatic agent 1 (glyceryl monocaprylate: manufactured by Taiyo Kagaku Co., Ltd.) Bacteriostatic agent 2 (Diglyceryl monocaprylate: prototype) Bacteriostatic agent 3 (Diglyceryl monolaurate: Taiyo Kagaku Co., Ltd.) Bacteriostatic agent 4 (Decaglyceryl monolaurate: manufactured by Nikko Chemicals Co., Ltd.) Emulsifier 1 (Pentaglyceryl trioleate: Taiyo Kagaku Co., Ltd., HLB7) Emulsifier 2 (polyglycerol condensed ricinoleic acid ester: manufactured by Taiyo Kagaku Co., Ltd.) Emulsifier 3 (propylene glycol monostearate: manufactured by Taiyo Kagaku Co., Ltd.)

[0033] (Flavor rating: 1) Oil and fat compositions were obtained by blending according to the composition shown in Table 1. Ten in-house expert panelists put each oil and fat composition in their mouths and evaluated the "irritating taste" according to the following criteria (Reference Example 1 was given 1 point, Reference Examples 1 and 1-2 were given 5 points), and the average scores are shown in Table 1. For each value, the smaller the value, the more improved the "irritating taste," with 5 points being rated as no improvement (x), less than 5 points or more than 3 points being rated as a slight improvement (△), and 3 points or less being rated as a considerable improvement (◯). [Stimulant taste] 1 point: No irritating taste (same irritating taste as Reference Example 1). 2 points. The pungent taste has been significantly reduced. 3 points: The pungent taste has been reduced. 4 points. The pungent taste is slightly reduced. 5 points: The irritating taste is strong (the irritating odor is equal to or stronger than Reference Example 1-2).

[0034] [Table 1]

[0035] The results in Table 1 show that Examples 1-1 to 1-3 all had a reduced irritating taste compared to Reference Example 1-2.

[0036] (Flavor rating: 2) Oil and fat compositions were obtained by blending the compositions in Table 2. Ten in-house expert panelists put each oil and fat composition in their mouths and evaluated the "irritating taste" according to the following criteria (Reference Example 1 was given 1 point, Reference Example 2-2 was given 5 points), and the average scores are shown in Table 2. For each value, the smaller the value, the more improved the "irritating taste," with 5 points being rated as no improvement (x), less than 5 points or more than 3 points being rated as a slight improvement (△), and 3 points or less being rated as a considerable improvement (◯). [Stimulant taste] 1 point: No irritating taste (same irritating taste as Reference Example 1). 2 points. The pungent taste has been significantly reduced. 3 points: The pungent taste has been reduced. 4 points. The pungent taste is slightly reduced. 5 points: The pungent taste is strongly felt (the pungent odor is equal to or stronger than that of Reference Example 2-2).

[0037] [Table 2]

[0038] The results in Table 2 show that Examples 2-1 to 2-3 all had a reduced irritating taste compared to Reference Example 2-2.

[0039] (Flavor rating: 3) Oil and fat compositions were obtained by blending according to the composition shown in Table 3. Ten in-house expert panelists put each oil and fat composition in their mouths and evaluated the "irritating taste" according to the following criteria (Reference Example 1 was given 1 point, Reference Example 3-2 was given 5 points), and the average scores are shown in Table 3. For each value, the smaller the value, the more improved the "irritating taste," with 5 points being rated as no improvement (x), less than 5 points or more than 3 points being rated as a slight improvement (△), and 3 points or less being rated as a considerable improvement (◯). [Stimulant taste] 1 point: No irritating taste (same irritating taste as Reference Example 1). 2 points. The pungent taste has been significantly reduced. 3 points: The pungent taste has been reduced. 4 points. The pungent taste is slightly reduced. 5 points: The irritating taste is strong (the irritating odor is equal to or stronger than that of Reference Example 3-2).

[0040] [Table 3]

[0041] The results in Table 3 show that Examples 3-1 and 3-2 all had a reduced irritating taste compared to Reference Example 3-2.

[0042] (Flavor rating: 4) Oil and fat compositions were obtained by blending the compositions in Table 4. Ten in-house expert panelists put each oil and fat composition in their mouths and evaluated the "irritating taste" according to the following criteria (Reference Example 1 was given 1 point, Reference Example 4-2 was given 5 points), and the average scores are shown in Table 3. For each value, the smaller the value, the more improved the "irritating taste" was, with 5 points being rated as no improvement (x), less than 5 points or more than 3 points being rated as a slight improvement (△), and 3 points or less being rated as a considerable improvement (◯). [Stimulant taste] 1 point: No irritating taste (same irritating taste as Reference Example 1). 2 points. The pungent taste has been significantly reduced. 3 points: The pungent taste has been reduced. 4 points. The pungent taste is slightly reduced. 5 points: The pungent taste is strongly felt (the pungent odor is equal to or stronger than that of Reference Example 4-2).

[0043] [Table 4]

[0044] The results in Table 4 show that Examples 4-1 and 4-2 all had a reduced irritating taste compared to Reference Example 4-2.

[0045] (Flavor rating: 5) Oil and fat compositions were obtained by blending according to the composition shown in Table 5. Ten in-house expert panelists put each oil and fat composition in their mouths and evaluated the taste "irritating taste" according to the following criteria (Reference Example 1 was given 1 point, Reference Example 5-2 was given 5 points), and the average scores are shown in Table 3. For each value, the smaller the value, the more improved the "irritating taste," with 5 points being rated as no improvement (x), less than 5 points or more than 3 points being rated as a slight improvement (△), and 3 points or less being rated as a considerable improvement (◯). [Stimulant taste] 1 point: No irritating taste (same irritating taste as Reference Example 1). 2 points. The pungent taste has been significantly reduced. 3 points: The pungent taste has been reduced. 4 points. The pungent taste is slightly reduced. 5 points: The pungent taste is strongly felt (the pungent odor is equal to or stronger than that of Reference Example 5-2).

[0046] [Table 5]

[0047] The results in Table 5 show that Examples 5-1 and 5-2 all had a reduced irritating taste compared to Reference Example 5-2.

[0048] (Flavor rating: 6) Boil commercially available raw noodles ("Steamed Yakisoba" manufactured by Toyo Suisan Co., Ltd.) for 1 minute 30 seconds and cool in water. After that, the water was separated. The oil and fat compositions of Reference Example 2-2 and Example 2-1 were applied (sprayed) to the noodles in an amount of 3 mass % to obtain sample noodles. Each sample noodle was eaten by 10 in-house expert panelists, who were asked to choose the sample with the strongest stimulation using a two-point discrimination test. All panelists chose the sample noodle sprayed with Reference Example 2-2.

[0049] From the above results, the food using the oil and fat composition of Example 2-1 had an improved flavor compared to Reference Example 2-2 containing the same amount of bacteriostatic agent.

[0050] (Hygiene evaluation) Boil commercially available raw noodles ("Steamed Yakisoba" manufactured by Toyo Suisan Co., Ltd.) for 1 minute 30 seconds and cool in water. After that, the water was separated. The bacterial liquid (Pseudomonas aeruginosa: NBRC number "13275", National Institute of Technology and Evaluation) was diluted 10-fold, and 10 ml was applied (sprayed) to 50 g of noodles. Furthermore, the oil and fat compositions of Reference Example 1 and Example 1-1 were applied (sprayed) to the noodles at 2 mass % to obtain sample noodles. After storage for 4 days (10°C), 2 g of the noodles were placed in 18 ml of physiological saline, crushed, and cultured (standard agar medium, 35°C, 24 hours), and the number of bacteria was counted. The results are shown in Table 6.

[0051] [Table 6]

[0052] From the results in Table 6, it was found that Example 1-1 had a bacteriostatic effect.

Claims

1. An oil and fat composition for use in food, comprising a bacteriostatic agent and a polyglycerol ester, wherein the bacteriostatic agent is glyceryl monocaprylate, the polyglycerol ester has an HLB of 2.5 to 7.5, contains no more than 20% by mass of fatty acids other than fatty acids having 14 to 24 carbon atoms, and is composed solely of polyglycerol fatty acid esters in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having 16 to 22 carbon atoms, and the mass ratio of the bacteriostatic agent to the polyglycerol ester is 1:0.5 to 1:3 (excluding an oil and fat composition containing 92% by mass of liquid oil and fat, 2% by mass of lecithin, 5% by mass of diglycerol oleate, and 1% by mass of diglycerol laurate).

2. The oil or fat composition according to claim 1, wherein the content of the bacteriostatic agent in the oil or fat composition is 0.2 to 30% by mass.

3. The oil or fat composition according to claim 1 or 2, which is used for noodles, rice, or dressings.

4. A method for improving the hygiene of food, comprising adding the oil or fat composition according to any one of claims 1 to 3 to the food.

5. A method for producing a highly hygienic food, comprising a step of adding the oil or fat composition according to any one of claims 1 to 3 to a food.

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