JP5317749B2 - 食品及び飲料 - Google Patents
食品及び飲料 Download PDFInfo
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- JP5317749B2 JP5317749B2 JP2009034126A JP2009034126A JP5317749B2 JP 5317749 B2 JP5317749 B2 JP 5317749B2 JP 2009034126 A JP2009034126 A JP 2009034126A JP 2009034126 A JP2009034126 A JP 2009034126A JP 5317749 B2 JP5317749 B2 JP 5317749B2
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- Prior art keywords
- fatty acid
- antibacterial
- food
- polyglycerol
- acid ester
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- 229960004488 linolenic acid Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
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Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
「第三版既存添加物自主規格」、2002年、p.125
乾燥したカワラヨモギの花穂1000gに水蒸気を吹き込み、回収した水蒸気より精油成分2.6gを得た。このカワラヨモギ抽出エキス中のカピリン含有量は32重量%であった。なお、カワラヨモギ抽出エキス中のカピリン含有量は、高速液体クロマトグラフィーによる分析によって定量した。
高速液体クロマトグラフィーの分析条件
(株)島津製作所製 LC−10Aシステム
カラム:島津製作所製 FC−ODS
4.6mmI.D.×75mmL
移動相:0.5%酢酸水溶液55容量%+エタノール容量45%、0.9mL/min
検出器:UV280nm
試 料:移動相により10%に希釈、20μL注入
カワラヨモギ抽出エキス0.5gとO.D.O.(日清オイリオ株式会社製中鎖脂肪酸トリグリセリル)69.5gを混ぜ合わせてカピリン溶解物を調製した。また別途、デカグリセリンモノオレエート(阪本薬品工業株式会社製SYグリスターMO−7S)18.0g、デカグリセリンモノミリステート(阪本薬品工業株式会社製SYグリスターMM−750)6.0g、縮合リシノレイン酸ポリグリセリル(阪本薬品工業株式会社製SYグリスターCRS−75)6.0gを混合し、乳化剤を調製した。乳化剤にカピリン溶解物を添加及び撹拌することによってこれらを混合し、抗菌抗黴性組成物を調製した。この抗菌抗黴性組成物を含有した食品及び飲料を実施例の食品及び飲料とした。
抗菌抗黴性組成物無添加の食品及び飲料を比較例1とした。
カワラヨモギ抽出エキス0.5gとエタノール99.5gを撹拌混合し、組成物を調製した。この組成物を比較例2の抗菌抗黴性組成物とした。
デカグリセリンモノオレエート18.0g、デカグリセリンモノミリステート6.0g、縮合リシノレイン酸ポリグリセリル6.0gを混合し、乳化剤を調製した。この乳化剤にO.D.O.70.0gを混ぜ合わせて組成物を調製した。この組成物を比較例3の抗菌抗黴性組成物とした。
果糖ブドウ糖液糖110g、りんご果汁200g、クエン酸1.5g、香料1g、ビタミンC0.5g、水687gを混合し、りんご果汁飲料を調製した。この飲料に実施例及び比較例の抗菌抗黴組成物が0.06%となるようにそれぞれ添加混釈し、抗菌抗黴組成物含有りんご果汁飲料を調製した。調製した飲料を500mL容量のPET製の容器に注入し、閉栓して50℃で14日間静置保存した。調製直後及び保存後の各飲料にSaccharomyces cerevisiae(NBRC0216)を菌数が1.0×103cfu/mL程度となるように接種し、再度容器を閉栓して25℃で7日間貯蔵した。酵母の増殖を1日ごとに確認し、外観及び臭気の変化により酵母の増殖が確認された日を表1に示した。
コーンスターチ6gと薄力粉2gをふるい、グラニュー糖35gとミキシングした。ここに乳脂肪分が3.6%の牛乳12gを加え、ペースト状に混ぜ合わせた。ここに卵黄25gを加えて混合し、70℃の牛乳120gを撹拌しながら少しずつ加え、更にここに実施例及び比較例の抗菌抗黴性組成物をそれぞれ0.8g添加したのちこれを加熱して練り上げて抗菌抗黴組成物含有カスタードクリームを調製した。熱時に無菌のポリエチレン袋に移し、冷却後、各クリームについて無菌条件で直径9cmの滅菌シャーレ4枚に40gずつ分注し、蓋をした。これらのうち2枚は調製直後に、残りの2枚は25℃で4週間保存後にシャーレの蓋を開放し、いずれも25℃の条件下で7日間放置した。この放置期間中の落下菌による黴の発生状況を1日ごとに目視にて観察した。黴発生が確認された日を表2に示した。
乳脂肪分42%の生クリーム100gにグラニュー糖10gを加え、冷却下で泡立てることによりホイップクリームを調製した。ここに実施例及び比較例の抗菌抗黴性組成物を0.2g添加混合し、抗菌抗黴組成物含有ホイップクリームを調製した。各クリームについて直径9cmの滅菌シャーレ2枚に15gずつ分注した。シャーレの蓋を開放し、25℃の条件下で7日間放置した。この放置期間中の落下菌による黴の発生状況を1日ごとに目視にて観察した。黴発生が確認された日を表3に示した。
糖度45度に調製したイチゴジャム100gに実施例及び比較例の抗菌抗黴性組成物をそれぞれ0.12g添加したのち良く混合し、抗菌抗黴組成物含有イチゴジャムを調製した。各イチゴジャムについて、調製直後、並びに50℃で14日間保存した後無菌条件で直径9cmの滅菌シャーレ4枚に30gずつ分注した。分注後すぐに、各ジャムの中心部にAspergillus niger(ATCC16404)の分生子を接種し、シャーレに蓋をして25℃で10日間放置した。3日後、7日後及び10日後の各イチゴジャム上のコロニーの大きさを測定した。結果を表4に示した。
魚肉すり身80gに澱粉10g、卵白6g、食塩1.5g、グラニュー糖1.5g、味醂1.0gを混合し、常法にてちくわを作製した。このちくわを冷却後、水にて1500倍希釈した実施例及び比較例の抗菌抗黴組成物中に1秒間浸漬し、その後風乾させた。抗菌抗黴組成物処理したちくわを25℃の条件下で7日間放置し、黴の発生状況を1日ごとに目視にて観察した。黴発生が確認された日を表5に示した。
中力粉100gに0.2gの実施例及び比較例の抗菌抗黴組成物を加えた濃度8重量%の食塩水50gを加え、常法どおりうどんを調製した。この抗菌抗黴組成物含有うどんをポリエチレン製の袋に入れ、室温にて7日間放置し、黴の発生状況を1日ごとに目視にて観察した。黴発生が確認された日を表6に示した。
うるち米1合ともち米1合を合わせ、ここに山菜の水煮60g、醤油15g、酒15g、味醂15g、食塩2g、実施例及び比較例の抗菌抗黴性組成物1.0gを加え、常法どおり山菜おこわを調製した。この抗菌抗黴組成物含有山菜おこわを常温まで冷却後、ポリエチレン製の袋に入れ、室温にて7日間放置し、黴の発生状況を1日ごとに目視にて観察した。黴発生が確認された日を表7に示した。
Claims (3)
- カピリン、ポリグリセリン直鎖不飽和脂肪酸エステル5〜50重量%、ポリグリセリン直鎖飽和脂肪酸エステル1〜20重量%、ポリグリセリン縮合リシノール酸エステル1〜15重量%、脂肪酸グリセリル30〜80重量%の割合で含有し、カピリンがポリグリセリン直鎖脂肪酸エステルとポリグリセリン縮合リシノール酸エステルにより分散し、抗菌性を有することを特徴とする乳製品、惣菜、農産物の加工品、水産物の加工品、畜産品の加工品、米飯、麺類、小麦粉加工品並びに飲料から選ばれる1の食品。
- ポリグリセリン直鎖不飽和脂肪酸エステルが平均重合度6〜10のポリグリセリンと炭素数16〜18の直鎖不飽和脂肪酸とをエステル化して得られ、ポリグリセリン直鎖飽和脂肪酸エステルが平均重合度2〜10のポリグリセリンと炭素数8〜18の直鎖飽和脂肪酸とをエステル化して得られる請求項1に記載の食品。
- 脂肪酸グリセリルの構成脂肪酸のうち、炭素数8〜12の脂肪酸含量が40%以上である請求項1又は請求項2に記載の食品。
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