Edible oil and fat composition having bacteriostatic effect

Abstract

Provided is an edible oil / fat composition having a bacteriostatic effect in addition to the functions of conventional edible oils and fats.　The problem is solved by the edible oil / fat composition characterized by containing 70% by mass or more of an edible oil / fat, 0.002-10% by mass of a lipophilic bacteriostatic agent, and 0.1-10% by mass of an emulsifier.

Description

[Technical field]

[0001] The present invention relates to an edible fat and oil composition having a bacteriostatic effect. [Background technology]

[0002] Conventionally, processed foods that use fats and oils, such as fried rice, do not have a bacteriostatic effect in the frying oil, so shelf life extenders are added to the ingredients to extend the expiration date after frying. Similarly, no bacteriostatic oil is used in the dressing oil used to prevent pasta from sticking together. If the dressing oil had a bacteriostatic effect, the effect would be obtained at the contact surface between the pasta and the dressing oil. If bacteriostatic effects could be achieved on the ingredient side and the oil side that comes into contact with it, it would be possible to reduce the amount of additives such as shelf life extenders used and extend the expiration date.

[0003] As a method of using fats and oils to suppress the sourness of organic acids, JP 2008-220263 A proposes a low-oil acidic oil-in-water emulsified fat composition containing a thickening stabilizer, whey minerals, and an acidulant (Patent Document 1). The fat and oil content of the low-oil acidic oil-in-water emulsified fat and oil composition is 5 to 40% by mass. In addition, JP 2019-150068 A proposes a method of using an oil and fat composition containing an emulsifier with an HLB of 4.7 to 8 and edible fat and oil for stir-frying, with the aim of making stir-frying easier and improving the texture and taste of stir-fried foods (Patent Document 2). Furthermore, JP 2019-58121 A proposes a food bacteriostatic agent that contains oil-processed starch and acids and that reduces the sourness that it gives to food, but the total amount of edible oil and emulsifier is 0.01 to 10 parts by mass per 100 parts by mass of starch (Patent Document 3).

[0004] Conventionally, fats and oils have been used to suppress the sourness of bacteriostatic agents for food, but there are no edible fat and oil compositions intended for bacteriostasis in food processing, and it is expected that their use will reduce additives and extend expiration dates. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2008-220263 A [Patent Document 2] JP 2019-150068 A [Patent Document 3] JP 2019-58121 A Summary of the Invention [Problem to be solved by the invention]

[0006] Conventionally, edible oils and fats used in food processing are used to prevent sticking of noodles, stir-fry cooking, and improve the release of cooked rice from a rice cooker. On the other hand, from the viewpoint of health consciousness of consumers, there is a demand for extending the expiration date to reduce the amount of additives used and to reduce waste. In other words, by adding a bacteriostatic function to the function of conventional edible oils and fats, it is possible to provide a more efficient bacteriostatic method. Therefore, the present invention aims to provide an edible oil and fat composition having a bacteriostatic effect. [Means for solving the problem]

[0007] As a result of intensive research to solve the above problems, the inventors discovered that in an edible oil and fat composition containing edible oil and fat, acetic acid, a lipophilic bacteriostatic agent, and an emulsifier, by adding a specific emulsifier, more efficient bacteriostasis is possible without adding a large amount of bacteriostatic agent, and thus completed the present invention.

[0008] That is, the present invention provides an edible fat and oil composition comprising an edible fat and oil, a lipophilic bacteriostatic agent, and an emulsifier.

[0009] The present invention also provides a food product to which the edible fat or oil composition has been added. Effect of the Invention

[0010] The edible oil and fat composition having a bacteriostatic effect of the present invention has functions such as a dressing oil for pasta, a frying oil used in stir-frying, or improving the release properties of cooked rice from a rice cooker, and also has a bacteriostatic effect, so in addition to the functions of conventional edible oils and fats, it can also contribute to improving the storage stability of foods. [Brief description of the drawings]

[0011] [Figure 1] FIG. 1 shows the results of examining the dispersibility of a lipophilic bacteriostatic agent. [Diagram 2] FIG. 1 shows the results of examining the dispersibility of a lipophilic bacteriostatic agent. [Diagram 3] FIG. 1 shows the results of examining the dispersibility of a lipophilic bacteriostatic agent. [Figure 4] FIG. 1 shows the results of examining the dispersibility of a lipophilic bacteriostatic agent. [Diagram 5] FIG. 1 shows the results of examining the dispersibility of a lipophilic bacteriostatic agent. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] An embodiment of the edible fat and oil composition according to the present invention will be described. The type of edible oils and fats used in this embodiment is not particularly limited, but examples thereof include vegetable oils and fats such as soybean oil, rapeseed oil, rice oil, sesame oil, rice bran oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, palm oil, palm olein, sunflower oil, olive oil, palm kernel oil, coconut oil, cacao butter, etc., animal oils and fats such as beef tallow, lard, fish oil, milk fat, and synthetic oils and fats such as medium chain fatty acid triglycerides. In addition, processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hardening, fractionation, and ester exchange can be used. In addition, processed oils and fats such as shortening in which unsaturated fatty acids are hydrogenated can be used. These edible oils and fats may be used alone or in combination of two or more.

[0013] The content of the edible oil and fat is preferably 70% by mass or more from the viewpoint of exerting the conventional functionality, whereas if it is less than 70% by mass, the conventional functionality such as preventing sticking of noodles and releasing property of cooked rice is reduced.

[0014] The edible fat and oil composition according to the present embodiment contains acetic acid. The acetic acid used may be either pure (glacial acetic acid) or hydrated (hydrate). The content of the acetic acid is preferably 0.1 to 10% by mass, and more preferably 0.5 to 5% by mass. By setting the content of the acetic acid within this range, the solubility in edible fat and oil and the bacteriostatic effect can be improved.

[0015] Examples of lipophilic bacteriostatic agents used in the present embodiment include thiamine lauryl sulfate listed in Appendix 1 of the Enforcement Regulations of the Food Sanitation Act, yucca extract, mustard extract, chili pepper extract, licorice oil extract listed in the list of existing additives, and hop extract listed in general food and beverage additives. These lipophilic bacteriostatic agents may be used alone or in combination of two or more. Here, "lipophilic" refers to a property that is easily dissolved in oil or non-polar solvents, and "bacteriostatic agent" refers to an agent that does not have the effect of killing target microorganisms such as bacteria, but has the effect of suppressing the growth and proliferation of such microorganisms (bacteriostatic effect).

[0016] The content of the lipophilic bacteriostatic agent varies depending on the solubility of the active ingredient having a bacteriostatic effect in the edible oil and fat, but is preferably 0.002 to 10% by mass. By setting the content of the lipophilic bacteriostatic agent within this range, the edible oil and fat composition can be imparted with a bacteriostatic effect.

[0017] The pH of said lipophilic bacteriostatic agent is preferably 1.3±0.3.

[0018] The emulsifier used in the present embodiment is one or more selected from the group consisting of diglycerol esters, organic acid monoglycerol esters, sucrose fatty acid esters, polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, monoglycerol fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters, and is preferably one or more selected from the group consisting of organic acid monoglycerol esters, sucrose fatty acid esters, polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, monoglycerol fatty acid esters, and propylene glycol fatty acid esters.

[0019] The content of the emulsifier is preferably from 0.1 to 10% by mass, and more preferably from 0.3 to 5% by mass.

[0020] The emulsifier preferably has an HLB of 1-8.

[0021] Here, "HLB" (Hydrophile-Lipophile Balance) refers to the balance between substances with no hydrophilic groups, which are assigned an HLB value of 0, and substances with only hydrophilic groups and no lipophilic groups, which are assigned an HLB value of 20, with emulsifiers that have both lipophilic and hydrophilic properties falling between these values. The greater the hydrophilicity relative to lipophilicity, the greater the HLB value, and the emulsifier is said to be more soluble in water, and vice versa.

[0022] Next, an embodiment of a food to which the edible fat and oil composition according to the present invention has been added will be described. Examples of foods in this embodiment include cooked rice such as white rice, rice balls, seasoned rice, and pilaf, noodles such as pasta, soba, and udon, stews such as stewed cutlet and Chikuzen-ni, stir-fried dishes such as fried rice, stir-fried vegetables, and scrambled eggs, grilled dishes such as grilled meat and grilled fish, salads such as namul, sesame dressing, and namero, salads such as Caesar salad and potato salad, bakery products such as bread and pizza, and processed marine products such as fish sausage and kamaboko. Of these, cooked rice, noodles, and stir-fried dishes are preferred.

[0023] Moreover, the food product can be particularly suitably used in distributed processed food products such as boxed lunches that require a bacteriostatic agent.

[0024] The edible oil and fat composition of the present embodiment can be used in the same manner as conventional oils and fats for food processing, for example, as a dressing oil for noodles, a frying oil for stir-frying, or a rice cooking oil added when cooking rice. By using the edible oil and fat composition of the present embodiment, a bacteriostatic effect can be imparted to food in the same manner and amount as conventional oils and fats for food processing.

[0025] The present invention will be described in more detail below with reference to examples, but the present invention is not limited thereto. EXAMPLES

[0026] 1. Evaluation of the preservation properties of edible oil and fat compositions (fried rice) (1) Preparation of edible fat and oil composition Glacial acetic acid (Azuma Co., Ltd.) as acetic acid, hop extract (Asama Kasei Co., Ltd.) as a lipophilic bacteriostatic agent, C8 monoglycerin ester (Sunsoft No. 700P-2 (trademark) Taiyo Kagaku Co., Ltd., HLB 7.2) as emulsifiers, C16C18 succinic acid monoglycerin ester (Myverol (trademark) Kelly Co., Ltd., HLB 4) and C18 sucrose fatty acid ester (O-170 (trademark) Mitsubishi Chemical Foods Co., Ltd., HLB 1) as edible oil and fat, and edible rapeseed oil (Sarasara Canola Oil (trademark) J-Oil Mills Co., Ltd.) as edible oil and fat were mixed to prepare various edible oil and fat compositions. The component ratios of the various edible oil and fat compositions are shown in Table 1.

[0027] [Table 1]

[0028] (2) Preservation test 3.5 g of the edible oil and fat composition of Examples 1 to 3 and Comparative Examples 1 to 6 was placed in a frying pan, and after heating, 200 g of frozen "Honkaku Ise-Fried Rice" (trademark: manufactured by Nichirei Foods, Inc.) was fried for 4 minutes, then rapidly cooled in a refrigerator and used for a storage test at 15°C.

[0029] The results are shown in Table 2. In the cases of Examples 1 to 3, the general viable cell count was 2 orders of magnitude or less 3 days after production, whereas in the cases of the control and Comparative Examples 1 to 6, it increased to 3 orders of magnitude or more.

[0030] [Table 2]

[0031] 2. Evaluation of the storage stability of edible oil and fat compositions (dried spaghetti noodles) (1) Preparation of edible fat and oil composition Edible oil and fat compositions were prepared by mixing 80% acetic acid (Azuma Co., Ltd.) as acetic acid, hop extract (Asama Kasei Co., Ltd.) as a lipophilic bacteriostatic agent, thiamine lauryl sulfate (Taisho Technos Co., Ltd.), C8 monoglycerin ester (Sunsoft No. 700P-2 (trademark) Taiyo Kagaku Co., Ltd., HLB 7.2) as an emulsifier, and edible rapeseed oil (Smooth Canola Oil (trademark) J-Oil Mills Co., Ltd.) as an edible oil and fat. The component ratios of various edible oil and fat compositions are shown in Table 3.

[0032] [Table 3]

[0033] (2) Preservation test Dried spaghetti noodles (manufactured by Nippon Flour Mills) were placed in 10 times the amount of boiling water, boiled for 7 minutes and 30 seconds, and drained. After soaking in 1 to 10°C water for 1 minute, the noodles were drained. Gram-positive bacteria, Gram-negative bacteria, and yeast were isolated from a pasta lunch box sold at a convenience store and inoculated to a concentration of 100 CFU / g. The fats and oils of the examples of Example 4 and Comparative Examples 7 to 12 were added at 3% relative to the noodles, mixed for 60 seconds, and used in a storage test at 10°C. Table 4 shows the results of the storage test inoculated with Gram-positive bacteria, Table 5 shows the results of the storage test inoculated with Gram-negative bacteria, and Table 6 shows the results of the storage test inoculated with yeast.

[0034] [Table 4]

[0035] As shown in Table 4, when cooking was performed using the edible oil and fat composition of Example 4, no increase in the general viable cell count was observed even 4 days after production when gram-positive bacteria were inoculated, compared to the control and Comparative Examples 7 to 12.

[0036] [Table 5]

[0037] As shown in Table 5, when cooking was performed using the edible oil and fat composition of Example 4, no increase in the general viable cell count was observed even 4 days after production when gram-negative bacteria were inoculated, compared to the control and Comparative Examples 7 to 12.

[0038] [Table 6]

[0039] As shown in Table 6, when cooking was performed using the edible oil and fat composition of Example 4, no increase in yeast count was observed even 4 days after production when the yeast was inoculated, compared to the control and Comparative Examples 7 to 12.

[0040] 3. Evaluation of the storage stability of edible oil and fat compositions (dried spaghetti noodles) (1) Preparation of edible fat and oil composition Glacial acetic acid (Mitsubishi Chemical) as acetic acid, mustard extract (IFF Japan) as a lipophilic bacteriostatic agent, C8 monoglycerin ester (Poem M-100 (trademark), Riken Vitamin Co., Ltd., HLB 7), polyglycerin fatty acid ester (SY Glystar CV-1L (trademark), Sakamoto Pharmaceutical Co., Ltd., HLB 2.5), polyglycerin condensed ricinoleic acid ester (SY Glystar CR-ED (trademark), Sakamoto Pharmaceutical Co., Ltd., HLB 3), propylene glycol fatty acid ester (Rikemal PO-100V (trademark), Riken Vitamin Co., Ltd., HLB 3.6) as an edible oil and fat, and edible rapeseed oil (Sarasara Canola Oil (trademark), J-Oil Mills Co., Ltd.) as an edible oil and fat were mixed to prepare an edible oil and fat composition. The component ratios of each edible oil and fat composition are shown in Table 7.

[0041] [Table 7]

[0042] (2) Preservation test Dried spaghetti noodles (manufactured by Nippon Flour Mills Co., Ltd.) were placed in 10 times the amount of boiling water, boiled for 7 minutes and 30 seconds, and then drained. After soaking in 1 to 10°C water for 1 minute, the noodles were drained, and yeast was isolated from a commercially available convenience store pasta lunch box and inoculated to give 100 CFU / g of each strain. The oils and fats of Examples 5 to 10 were added at 3% relative to the noodles, mixed for 60 seconds, and used in a storage test at 10°C. Table 8 shows the results of the storage test with yeast inoculation.

[0043] [Table 8]

[0044] As shown in Table 8, when cooking was performed using the edible fat and oil compositions of Examples 5 to 10, no increase in yeast count was observed even 4 days after production when the yeast was inoculated, compared to the control and Comparative Example 13.

[0045] 4. Evaluation of the preservation properties of edible oil and fat compositions (white rice) (1) Preparation of edible fat and oil composition Various edible oil and fat compositions were prepared by mixing glacial acetic acid (Azuma Co., Ltd.) as acetic acid, hop extract (Asama Chemical Co., Ltd.) and chili pepper extract (Asama Chemical Co., Ltd.) as lipophilic bacteriostatic agents, C18 sucrose fatty acid ester (O-170 (trademark) Mitsubishi Chemical Foods Co., Ltd., HLB1) as an emulsifier, and edible rapeseed oil (Sarasara Canola Oil (trademark) J-Oil Mills Co., Ltd.) as an edible oil and fat. The component ratios of the various edible oil and fat compositions are shown in Table 9.

[0046] [Table 9]

[0047] (2) Preservation test 150 g of polished "Akitakomachi" rice was washed and soaked in water for 15 minutes. After draining, 210 g of water, control "rice cooking oil" (trademark: manufactured by J-Oil Mills), and 1.5 g each of the edible oil and fat compositions of Example 11 and Comparative Examples 14 to 16 were added, and each was cooked in an electric rice cooker. After cooking, the rice was steamed for 10 minutes and mixed with a spatula. The cooked rice was cooled to room temperature, and then inoculated with Bacillus cereus (NBRC13494) to a concentration of 10 CFU / g. Each white rice was used for a storage test at 20°C. The results are shown in Table 10.

[0048] [Table 10]

[0049] As shown in Table 10, when cooking was performed using the edible oil and fat composition of Example 11, there was almost no increase in the number of bacteria on the first day of production, whereas in Comparative Examples 14 to 16, an increase in the number of bacteria of 3 to 4 orders of magnitude was observed.

[0050] 5. Study of dispersion conditions for bacteriostatic agents The percentage of bacteriostatic agent that can be dispersed in edible oils and fats was examined as follows. Edible oils and fats containing edible rapeseed oil (Smooth Canola Oil (trademark), manufactured by J-Oil Mills) and 2.0 mass% of polyglycerol fatty acid ester (SY Glystar CV-1L (trademark), manufactured by Sakamoto Pharmaceutical Industry Co., Ltd., HLB 2.5) were prepared. Then, the above sample oils and fats and lipophilic bacteriostatic agent colored with 1 mass% food coloring (AR-274 (trademark), manufactured by Asama Co., Ltd.) were placed in a 100 mL vial, sealed, and vigorously shaken up and down 30 times. After that, the vial was stored at room temperature, and visual observation was performed to see how the colored bacteriostatic agent separated. The blending amounts of edible oils and fats and lipophilic bacteriostatic agent are shown in Table 11.

[0051] [Table 11]

[0052] The results are shown in Figure 1. Under all of the conditions examined, the bacteriostatic agent did not separate or precipitate, and the sample oil containing 3% by mass of the bacteriostatic agent was able to maintain a dispersed state for at least one month.

[0053] 6. Study of dispersion conditions for bacteriostatic agents (1) In order to study a formulation in which the lipophilic bacteriostatic agent can be dispersed even with gentle stirring, the dispersion conditions of the lipophilic bacteriostatic agent were examined as follows. The following sample oils and fats were prepared: edible rapeseed oil (Smooth Canola Oil (trademark), Ajinomoto Co., Inc.) alone as the edible oil (Sample 5); edible rapeseed oil (Smooth Canola Oil (trademark), J-Oil Mills Co., Ltd.) containing 0.8 mass% of SY-Glystar CRS-75 (trademark, Sakamoto Pharmaceutical Co., Ltd., HLB 1) as an emulsifier (Sample 6); and edible rapeseed oil (Smooth Canola Oil (trademark), Ajinomoto Co., Inc.) containing 0.8 mass% of Poem DO-100V (trademark, Riken Vitamin Co., Ltd., HLB 7.4) and 0.08 mass% of Rikemal PO-100V (trademark, Riken Vitamin Co., Ltd., HLB 3.6) as emulsifiers (Sample 7). In addition, a lipophilic bacteriostatic agent (AR-274 (trademark), manufactured by Asama Co., Ltd.) colored with 1% by mass of food coloring was separately prepared. Then, 14.85 g of sample oil was added to 0.15 g of the lipophilic bacteriostatic agent, and the mixture was stirred gently (level 2) using a magnetic stirrer (HS-3E manufactured by Iuchi Co., Ltd.), and the degree to which the colored lipophilic bacteriostatic agent was dispersed in 1 minute was visually observed. In addition, the conditions for stirring the lipophilic bacteriostatic agent until it became uniform were confirmed.

[0054] The results are shown in Figure 2. It was found that the use of polyglycerol condensed ricinoleic acid ester (PGPR: CRS-75 (trademark)), which has high W / O emulsifying power, makes it easier to disperse the lipophilic bacteriostatic agent, and that this dispersion can be maintained even after one day. In addition, as a secondary effect, it was found that PGPR can also give pasta a glossy appearance.

[0055] 7. Study of dispersion conditions for bacteriostatic agents (2) In order to study the amount of emulsifier to be added to edible oils and fats containing a lipophilic bacteriostatic agent, the dispersion conditions of the lipophilic bacteriostatic agent were studied as follows.

[0056] Sunsoft No. 81S (trademark, sorbitan monooleate, HLB 5.1, Taiyo Kagaku Co., Ltd.) was used as an emulsifier, and this emulsifier was dissolved in edible rapeseed oil (smooth canola oil (trademark), J-Oil Mills Co., Ltd.) as an edible oil and fat to prepare a sample oil and fat containing 1% by mass of the emulsifier. In addition, a lipophilic bacteriostatic agent (AR-274 (trademark), Asama Co., Ltd.) colored with 1% by mass of food coloring was separately prepared. Then, 1.8 g of the 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 subjected to a disperser at a speed of 7000 rpm for 2 minutes. As a comparison, a sample (sample 8) consisting of a lipophilic bacteriostatic agent and edible oil and fat without adding an emulsifier was prepared and similarly subjected to a disperser. Then, 80 g was weighed out and placed in a 110 mL vial and left to stand at 24 ° C. After 3 days, the degree of settling of the lipophilic bacteriostatic agent was visually observed and evaluated according to the following criteria, with sample 8 as the standard. (Evaluation criteria) ◎: no settling at all, ◯: no settling, △: sample 8, ×: a lot of settling

[0057] The results are shown in Figure 3. When the degree of sedimentation was visually observed after three days, sedimentation of the lipophilic bacteriostatic agent was observed in Sample 8, but in Sample 9, sedimentation was only faintly observed, and the dispersibility was better than that of Sample 8.

[0058] 8. Study of dispersion conditions for bacteriostatic agents (3) In order to examine the amount of emulsifier in the edible oil composition containing the lipophilic bacteriostatic agent, the dispersibility of the lipophilic bacteriostatic agent was confirmed. SY Glystar CV-1L (trademark, HLB 2.7, manufactured by Sakamoto Pharmaceutical Co., Ltd.) and TAISET AD (trademark, HLB 3.0, manufactured by Taiyo Kagaku Co., Ltd.) were used as emulsifiers. 0.1, 1, 1.5, 2, and 5% by mass of SY Glystar CV-1L (trademark) and 1% by mass of TAISET AD (trademark) were dissolved in edible rapeseed oil (smooth canola oil (trademark), manufactured by J-Oil Mills Co., Ltd.) as edible oil and fat to prepare sample oils and fats containing the emulsifiers (samples 10 to 15). In addition, a lipophilic bacteriostatic agent (AR-274 (trademark), manufactured by Asama Co., Ltd.) colored with 1% by mass of food coloring was separately prepared. 1.8 g of the bacteriostatic agent and 90 g of sample oil were added to a 100 mL plastic cup, and the mixture was put into a disperser at 7000 rpm for 2 minutes. Then, 80 g was weighed out and placed in a 110 mL vial and allowed to stand at 24°C. Sample 8 was used as a comparison. After 3 days, the degree of settling of the lipophilic bacteriostatic agent was visually observed, and was evaluated according to the following criteria, with Sample 8 as the standard. The results are shown in Figure 4. (Evaluation criteria) ◎: no settling at all, ◯: no settling, △: sample 8, ×: a lot of settling

[0059] 9. Study of dispersion conditions for bacteriostatic agents (4) In order to examine the amount of emulsifier in the edible oil composition containing the lipophilic bacteriostatic agent, the dispersibility of the lipophilic bacteriostatic agent was confirmed. As an emulsifier, SY Glystar CRS-75 (trademark, HLB ~ 2, manufactured by Sakamoto Pharmaceutical Co., Ltd.) was dissolved in 0.1, 1, and 5 mass% in edible rapeseed oil (smooth canola oil (trademark), manufactured by J-Oil Mills Co., Ltd.) as an edible oil and fat to prepare sample oils and fats containing the emulsifier (samples 16 to 18). In addition, a lipophilic bacteriostatic agent (AR-274 (trademark), manufactured by Asama Co., Ltd.) colored with 1 mass% food coloring was separately prepared. 1.8 g of the bacteriostatic agent and 90 g of the sample oil and fat were added to a 100 mL plastic cup, and the mixture was put into a disperser at a speed of 7000 rpm for 2 minutes. Then, 80 g was weighed out and placed in a 110 mL vial and left to stand at 24 ° C. Sample 8 was used as a comparison object. After 3 days, the degree of settling of the lipophilic bacteriostatic agent was visually observed and evaluated according to the following criteria, with sample 8 as the standard. The results are shown in FIG. (Evaluation criteria) ◎: no settling at all, ◯: no settling, △: sample 8, ×: a lot of settling

Claims

1. An edible fat and oil composition comprising an edible fat and oil, acetic acid, a lipophilic bacteriostatic agent, and an emulsifier, The lipophilic bacteriostatic agent is at least one selected from the group consisting of thiamine lauryl sulfate, hop extract, yucca extract, mustard extract, and capsicum extract; the emulsifier is at least one selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sorbitan monooleate; The blending amount of the lipophilic bacteriostatic agent and the emulsifier is 1.0 to 3.0% by mass of the lipophilic bacteriostatic agent and 0.1 to 5.0% by mass of the emulsifier. Edible oil and fat composition.

2. The edible fat and oil composition according to claim 1, wherein the content of the acetic acid is 0.1 to 10% by mass.

3. The edible fat or oil composition according to claim 1 or 2, wherein the edible fat or oil content is 70% by mass or more.

4. The edible fat and oil composition according to any one of claims 1 to 3, wherein the emulsifier has an HLB of 1 to 8.

5. A food comprising the edible fat and oil composition according to any one of claims 1 to 4 added thereto.

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