JP2002315546A - Acidic drink and method for producing the same - Google Patents
Acidic drink and method for producing the sameInfo
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- JP2002315546A JP2002315546A JP2001121428A JP2001121428A JP2002315546A JP 2002315546 A JP2002315546 A JP 2002315546A JP 2001121428 A JP2001121428 A JP 2001121428A JP 2001121428 A JP2001121428 A JP 2001121428A JP 2002315546 A JP2002315546 A JP 2002315546A
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- acidic
- bacteriostatic
- acetate
- beverage
- flavor
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、耐熱性好酸性菌に
耐性を有する保存性容器入酸性飲料、およびその製造法
に関する。[0001] The present invention relates to a preservative container-containing acidic beverage which is resistant to heat-resistant eosinophilic bacteria and a method for producing the same.
【０００２】[0002]
【従来の技術】近年、高温、酸性下でも発育可能な芽胞
形成細菌である耐熱性好酸性菌が食品衛生上注目されて
いる。食品衛生法では、ｐＨ４．０以下の清涼飲料水は
「６５℃で１０分間の加熱または同等以上の殺菌」、ｐ
Ｈ４．０以上４．６未満の清涼飲料水では「８５℃で３
０分間の加熱または同等以上の殺菌」が義務付けられて
いる。しかしながら、耐熱性好酸性菌は耐熱性芽胞を形
成するために、その条件では殺菌されず、さらには酸性
液中で発育可能なため、製品汚染事故が危惧されてい
る。１９８４年ドイツにおいて無菌充填リンゴジュース
で大規模な混濁事故を引き起こしたのもこの種の菌であ
ることがわかっている。2. Description of the Related Art In recent years, heat-stable eosinophilic bacteria, which are spore-forming bacteria capable of growing even under high temperature and acidic conditions, have attracted attention in food hygiene. According to the Food Sanitation Law, soft drinks with a pH of 4.0 or less are “heated at 65 ° C. for 10 minutes or sterilized at the same level or higher”, p.
For soft drinks with an H of 4.0 or more and less than 4.6, “3 at 85 ° C.
0 minutes of heating or sterilization of equal or higher "is mandatory. However, since thermostable acidophilic bacteria form thermostable spores, they are not sterilized under such conditions, and can grow in an acidic solution. It was also known that this type of bacteria caused a large-scale turbidity accident with aseptic filled apple juice in Germany in 1984.
【０００３】耐熱性好酸性菌は、主にAlicyclobacillus
属に属し、これらの菌の多くは、好気的もしくは通性嫌
気的に生育できること、グラム陽性ないしグラム不定を
示すこと、芽胞を形成する桿菌であること、４０℃〜７
０℃およびｐＨ２〜６で生育可能であることを特徴とし
ている。又、一部の菌で、グアイヤコールや２，６−ジ
ブロモフェノールといった異臭成分を生成することも報
告されており、この種の菌が飲食品中で増殖した場合に
は大きな問題と成り得る。[0003] The thermostable eosinophilic bacteria are mainly Alicyclobacillus.
Most of these bacteria can grow aerobically or facultatively anaerobically, show Gram-positive or Gram-indeterminate, be spore-forming bacilli,
It is characterized by being able to grow at 0 ° C. and pH 2-6. It has also been reported that some bacteria produce off-flavor components such as guaiacol and 2,6-dibromophenol, which can be a serious problem when such bacteria grow in foods and drinks.
【０００４】酸性の清涼飲料でこの耐熱性好酸性菌の汚
染を殺菌だけで防止するためには、従来の規格を上回る
条件でおこなうことが必須となる。しかしながら、例え
ば果汁飲料や野菜飲料のような酸性飲料においてはこの
ような強い殺菌をおこなった場合、従来の香味あるいは
外観を損なうという問題が生じることがある。このこと
から、耐熱性好酸性菌の増殖を防止できるような静菌素
材が待ち望まれていた。しかし、この耐熱性好酸性菌に
対しては、従来知られていた静菌素材でも効果を示さな
いものが多く、効果があっても効果を示す濃度まで添加
した場合に製品の香味あるいは外観に影響を示してしま
う問題があり、酸性飲料に対して汎用的に用いられる静
菌素材はまだ見つかっていないというのが現状である。[0004] In order to prevent the contamination of the heat-resistant acidophilic bacterium with an acidic soft drink only by sterilization, it is essential to carry out the treatment under conditions exceeding conventional standards. However, in the case of acidic beverages such as fruit juice beverages and vegetable beverages, when such strong sterilization is performed, there is a problem that the conventional flavor or appearance may be impaired. For this reason, a bacteriostatic material capable of preventing the growth of heat-resistant acidophilic bacteria has been long-awaited. However, with respect to this heat-resistant acidophilic bacterium, many of the conventionally known bacteriostatic materials do not show an effect. There is a problem of showing the effect, and at present, there is no bacteriostatic material commonly used for acidic beverages.
【０００５】例えば、日本食品科学工学会誌第４４巻第
１２号Ｐ．９０５〜９１１には、各種食品保存料の耐熱
芽胞を有する酸性飲料変敗菌に対する抗菌効果について
報告されている。この報告によると、リゾチームや酢酸
が抗菌力にすぐれていることが示されている。しかしな
がら、これらの抗菌性物質も例えばリゾチームのよう
に、熱変性に弱く、酸性飲料缶詰製造工程の加熱処理に
おける失活の問題があったり、又酢酸のように、飲料の
香味の微妙なバランスに影響を与えたりして、酸性飲料
の実用的な抗菌剤としては満足し得ない問題を有してい
る。[0005] For example, Japanese Society for Food Science and Technology, Vol. 905 to 911 report the antibacterial effect of various food preservatives against acid beverage spoilage bacteria having heat resistant spores. The report shows that lysozyme and acetic acid have excellent antibacterial activity. However, these antibacterial substances are also vulnerable to heat denaturation, such as lysozyme, and have a problem of inactivation during the heat treatment in the manufacturing process of canned acidic beverages. For example, it has an unsatisfactory effect as a practical antibacterial agent for acidic beverages.
【０００６】一方、本発明で耐熱性好酸性菌の静菌素材
としての効果を見出した酢酸塩の中で酢酸ナトリウム
は、食品添加物の認可を受けているものであり、抗菌効
果も知られているものであるが、通常は酢酸との併用や
他の抗菌剤との併用剤の一つとして食品や飲料に使用さ
れており（特公昭６２−５３１４１号公報、特開平４−
３４１１６９号公報、特開平７−１４７９５１号公
報）、酢酸ナトリウム自体を静菌剤として使用し、その
静菌作用を主体として保存性の飲料を製造する試みはな
されていない。特に、酸性飲料に対しては、上記「日本
食品科学工学会誌」に、食品保存料の酸性飲料変敗菌の
芽胞耐熱性に関する影響についての試験結果が報告され
ているが、酢酸ナトリウムは該菌に対して効果の無いこ
とが示されているから、酸性飲料について酢酸ナトリウ
ムの静菌効果を期待してこれを該飲料に使用してみよう
とすることは難しい状況にあったといえる。[0006] On the other hand, among the acetates found to be effective as a bacteriostatic material of the thermostable acidophilic bacterium in the present invention, sodium acetate has been approved as a food additive and has an antibacterial effect. However, it is usually used in foods and beverages as one of concomitant agents with acetic acid and other antibacterial agents (Japanese Patent Publication No. Sho 62-53141,
No. 341169, JP-A-7-147951), no attempt has been made to use sodium acetate itself as a bacteriostatic agent to produce a preservative beverage mainly by its bacteriostatic action. In particular, for acidic beverages, the above-mentioned "Journal of the Japan Society for Food Science and Technology" reports test results on the effects of food preservatives on the spore heat resistance of acidic beverages spoilage bacteria. Therefore, it is difficult to expect that the acidic beverage has a bacteriostatic effect of sodium acetate and try to use it in the beverage.
【０００７】[0007]
【本発明が解決しようとする課題】本発明の課題は、耐
熱性好酸性菌汚染の危険性を低減させた容器入酸性飲料
およびその製造方法に関する。特に、本発明は、飲料自
体の変質を防止する必要性から加熱による完全な殺菌処
理が難しい酸性飲料において、耐熱性好酸性菌に対して
効果的な静菌作用を付与し、なおかつ飲料自体の本来の
香味ならびに外観を損なわないような静菌剤の添加によ
り、保存性を有する容器入酸性飲料を提供することを課
題とするものである。SUMMARY OF THE INVENTION An object of the present invention is to provide a container-containing acidic beverage which reduces the risk of heat-resistant acidophilic bacteria contamination and a method for producing the same. In particular, the present invention, in an acidic beverage that is difficult to completely sterilize by heating due to the need to prevent deterioration of the beverage itself, imparts an effective bacteriostatic action to heat-resistant eosinophilic bacteria, and the beverage itself It is an object of the present invention to provide a preservative acidic beverage in a container by adding a bacteriostatic agent that does not impair the original flavor and appearance.
【０００８】[0008]
【課題を解決するための手段】本発明者らは、上記課題
を達成すべく静菌効果を有する素材について鋭意探索し
た結果、酢酸塩、好ましくはナトリウム塩が耐熱性好酸
性菌に対して効果的な静菌効果を有し、しかも微妙な香
味バランスを有する酸性飲料自体の本来の香味ならびに
外観を損なうことなく酸性飲料に静菌効果を付与できる
ことを見出し本発明をなした。すなわち本発明は、酸性
飲料に静菌剤として酢酸塩、好ましくは酢酸ナトリウム
を添加することを特徴とする保存性の容器入酸性飲料、
及びその製造方法からなるものである。更には、本発明
は上記酢酸塩にグリシンを添加した保存性容器入酸性飲
料、及びその製造方法からなるものである。Means for Solving the Problems The present inventors have conducted intensive searches for a material having a bacteriostatic effect in order to achieve the above object, and have found that acetate, preferably sodium, is effective against heat-resistant acidophilic bacteria. The present invention has been found that the acidic beverage has a typical bacteriostatic effect and can impart a bacteriostatic effect to the acidic beverage without impairing the original flavor and appearance of the acidic beverage itself having a delicate flavor balance. That is, the present invention, an acidic beverage as a bacteriostatic agent to an acidic beverage, preferably an acidic beverage in a storage container characterized by adding sodium acetate,
And its manufacturing method. Furthermore, the present invention comprises an acidic beverage in a preservative container obtained by adding glycine to the above-mentioned acetate, and a method for producing the same.
【０００９】すなわち本発明は、酸性飲料に静菌剤とし
て酢酸塩を添加したことを特徴とする保存性容器入酸性
飲料（請求項１）や、酢酸塩を１００ｐｐｍ乃至８００
ｐｐｍ含有することを特徴とする請求項１記載の保存性
容器入酸性飲料（請求項２）や、酢酸塩が酢酸ナトリウ
ムである請求項１又は２記載の保存性容器入酸性飲料
（請求項３）や、酸性飲料に静菌剤として酢酸塩及びグ
リシンを添加することを特徴とする保存性容器入酸性飲
料（請求項４）や、酸性飲料に静菌剤として酢酸塩、或
いは酢酸塩とグリシンを添加することを特徴とする保存
性容器入酸性飲料の製造方法（請求項５）や、酢酸塩が
酢酸ナトリウムである請求項５記載の保存性容器入酸性
飲料の製造方法（請求項６）をその構成とする発明から
なるものである。That is, according to the present invention, there is provided an acidic beverage contained in a preservative container, wherein acetate is added as a bacteriostatic agent to the acidic beverage (claim 1).
The acidic beverage in the preservative container according to claim 1 or the acidic beverage in the preservative container according to claim 1 or 2, wherein the acetate is sodium acetate. ) Or acid beverages containing acetic acid and glycine as bacteriostatic agents in acidic beverages (Claim 4), and acetate or acetic acid and glycine as bacteriostatic agents in acidic beverages. And a method for producing an acidic beverage containing a preservative container, wherein the acetate is sodium acetate (claim 6). Is an invention having such a configuration.
【００１０】[0010]
【発明の実施の形態】まず、本発明でいうところの酸性
飲料とは、ｐＨ４．６未満の清涼飲料を指す。具体的に
は各種天然果汁、野菜汁を使用した果実飲料や野菜飲
料、クエン酸、乳酸、酢酸などの酸味料で酸味をつけた
ニアウォーター、スポーツ飲料、乳酸飲料などが含まれ
る。さらにそれに炭酸を付加したものであってもよい。BEST MODE FOR CARRYING OUT THE INVENTION First, an acidic beverage according to the present invention refers to a soft drink having a pH of less than 4.6. Specific examples include fruit drinks and vegetable drinks using various natural juices and vegetable juices, near water soured with a sour agent such as citric acid, lactic acid, and acetic acid, sports drinks, lactic acid drinks, and the like. Further, carbonic acid may be added thereto.
【００１１】含有させる酢酸塩（酢酸ナトリウム）の量
は１００ｐｐｍ乃至８００ｐｐｍ、好ましくは３００ｐ
ｐｍ乃至６００ｐｐｍである。限定範囲より少ない場
合、静菌効果が期待できず、逆に多い場合には酢酸に由
来する刺激臭が強くなり本来の香味を損なってしまう。
しかし、酢酸ナトリウムとグリシンを併用使用すること
で相乗相加効果を期待でき、比較的低濃度でも充分な効
果を示させることが可能となる。また逆に多い場合であ
っても匂いマスキング効果のある物質、特に香料（具体
的にはりんごフレーバーなど）を添加することで比較的
高濃度であっても違和感を感ぜずに使用が可能になる。
なお、充填する容器は、アルミ缶、スチール缶、ＰＥＴ
ボトル、紙容器など酸性飲料を充填できるものであれば
いずれであってもよく、また容量についても制限がな
い。The amount of acetate (sodium acetate) to be contained is 100 ppm to 800 ppm, preferably 300 ppm.
pm to 600 ppm. When the amount is less than the limited range, a bacteriostatic effect cannot be expected, and when the amount is too large, a pungent odor derived from acetic acid becomes strong and the original flavor is impaired.
However, by using sodium acetate and glycine in combination, a synergistic additive effect can be expected, and a sufficient effect can be exhibited even at a relatively low concentration. Conversely, even if the concentration is high, the addition of a substance that has an odor masking effect, especially a fragrance (specifically, apple flavor, etc.) enables the use of a relatively high concentration without discomfort. Become.
The container to be filled is aluminum can, steel can, PET
Any material, such as a bottle or a paper container, that can be filled with an acidic beverage may be used, and the capacity is not limited.
【００１２】[0012]
【実施例】以下に実施例を挙げて本発明を具体的に説明
するが、当該実施例の内容により本発明の技術的範囲は
限定されない。 ［評価方法］静菌効果に用いる芽胞の調製は、以下の方
法でおこなった。表１の組成からなる寒天培地上で対象
菌 A.acidoterrestris ＤＳＭ−３９２３を４５℃、７
日間培養した後、菌を掻きとって１２％ショ糖溶液に懸
濁し、栄養細胞を死滅させる目的で８０℃１０分間処理
した。この液を凍結乾燥して保存し、使用のたびに滅菌
水に懸濁して評価試験に用いた。EXAMPLES The present invention will be specifically described below with reference to examples, but the technical scope of the present invention is not limited by the contents of the examples. [Evaluation method] Spores used for the bacteriostatic effect were prepared by the following method. The target bacterium A. acidoterrestris DSM-3923 was placed on an agar medium having the composition shown in Table 1 at 45 ° C for 7 minutes.
After culturing for one day, the bacteria were scraped off, suspended in a 12% sucrose solution, and treated at 80 ° C. for 10 minutes to kill vegetative cells. This solution was lyophilized and stored, and was suspended in sterilized water each time it was used, and used for an evaluation test.
【００１３】[0013]
【表１】 [Table 1]
【００１４】評価対象となる飲料を組織培養用フラスコ
（ＩＷＡＫＩ ２５ｃｍ2）に５０ｍｌずつ分注した後
に上記方法で調製した芽胞液を初発菌数１０1-2／ｍｌ
オーダーになるように植菌した。４５℃で１週間培養し
た後に表１の組成の寒天培地を用いたコロニーカウント
法で生菌数を数えた。３連で試験を行ない、全ての試料
で静菌効果のあったものを◎、１〜２の試料で効果のあ
ったものを○、全て効果がなかったものを×とした。The beverage to be evaluated is dispensed in 50 ml portions into a tissue culture flask (IWAKI 25 cm 2 ), and the spore solution prepared by the above method is used to obtain an initial bacterial count of 10 1-2 / ml.
Inoculated to order. After culturing at 45 ° C. for one week, the number of viable cells was counted by a colony counting method using an agar medium having the composition shown in Table 1. The test was performed in triplicate, and all of the samples having a bacteriostatic effect were rated as ◎, those of samples 1 and 2 having an effect were rated as ○, and those of all samples having no effect were rated as x.
【００１５】実施例１ 市販のニアウォーター（oBrix 5.0）（比較品１）に対
して、酢酸ナトリウムを５０ｐｐｍ（比較品２）、３０
０ｐｐｍ（本発明品１）、６００ｐｐｍ（本発明品
２）、９００ｐｐｍ（比較品３）添加したものを試作し
た。また、酢酸ナトリウムを３００ｐｐｍ、グリシンを
１０００ｐｐｍ添加したものを本発明品３とした。な
お、全てクエン酸を用いて比較品１のｐＨに調整した。
それぞれに対して、官能評価および外観検査をおこなっ
たところ、比較品３では若干酢酸臭が目立って違和感を
感じたものの、そのほかについては香味に対する影響は
少なかった。また外観上の問題もなかった。Example 1 To commercially available near water ( o Brix 5.0) (comparative product 1), 50 ppm of sodium acetate (comparative product 2), 30 ppm
Samples to which 0 ppm (inventive product 1), 600 ppm (inventive product 2), and 900 ppm (comparative product 3) were added were prototyped. The product of the present invention 3 was obtained by adding 300 ppm of sodium acetate and 1000 ppm of glycine. In addition, the pH of the comparative product 1 was adjusted using citric acid.
Sensory evaluation and appearance inspection were performed on each of them. As a result, in Comparative Product 3, although the odor of acetic acid was slightly conspicuous and the sense of incongruity was felt, the other products had little effect on flavor. There was no problem in appearance.
【００１６】評価例１ 上記方法で本発明品１〜３、比較品１〜３の静菌効果を
調査した。結果を表２に示す。Evaluation Example 1 The bacteriostatic effect of the products 1 to 3 of the present invention and the comparative products 1 to 3 was examined by the above method. Table 2 shows the results.
【００１７】[0017]
【表２】 [Table 2]
【００１８】実施例２ 市販の３０％オレンジジュースに酢酸ナトリウムが６０
０ｐｐｍになるようにして添加した後、クエン酸を用い
て無添加品のｐＨに調整し、本発明品４を調製した。香
味および外観に対する影響は少なかった。もとのジュー
スを比較品４とした。また、同様に酢酸カリウム、酢酸
カルシウムを６００ｐｐｍ添加して、本発明品５および
６とした。Example 2 60% sodium acetate was added to a commercially available 30% orange juice.
After adding so as to have a concentration of 0 ppm, the pH of the non-added product was adjusted using citric acid to prepare Product 4 of the present invention. The effect on flavor and appearance was small. The original juice was used as comparative product 4. Similarly, 600 ppm of potassium acetate and calcium acetate were added to obtain Inventive Products 5 and 6.
【００１９】実施例３ 市販の野菜ジュースに酢酸ナトリウムが６００ｐｐｍに
なるように添加した後、クエン酸を用いて無添加品のｐ
Ｈに調整し、本発明品７を調製した。香味および外観に
対する影響は少なかった。もとのジュースを比較品５と
した。Example 3 After adding sodium acetate to a commercial vegetable juice so as to have a concentration of 600 ppm, p-type of an additive-free product was added using citric acid.
The product was adjusted to H to prepare the product 7 of the present invention. The effect on flavor and appearance was small. The original juice was designated as Comparative Product 5.
【００２０】実施例４ 市販の乳清飲料に酢酸ナトリウムが６００ｐｐｍになる
ように添加した後、クエン酸を用いて無添加品のｐＨに
調整し、本発明品８を調製した。香味および外観に対す
る影響は少なかった。もとのジュースを比較品６とし
た。Example 4 After adding sodium acetate to a commercially available whey beverage so as to have a concentration of 600 ppm, the product was adjusted to the pH of an additive-free product using citric acid to prepare Product 8 of the present invention. The effect on flavor and appearance was small. The original juice was used as comparative product 6.
【００２１】評価例２ 本発明品４〜８、比較品４〜６の静菌効果を調査した。
結果を表３に示す。Evaluation Example 2 The bacteriostatic effects of the inventive products 4 to 8 and the comparative products 4 to 6 were investigated.
Table 3 shows the results.
【００２２】[0022]
【表３】 [Table 3]
【００２３】実施例５ 表４及び表５の処方を用いて、常法にしたがってガラス
ビン入りオレンジジュースを製造した。Example 5 Orange juice in a glass bottle was produced according to a conventional method using the formulations shown in Tables 4 and 5.
【００２４】[0024]
【表４】 [Table 4]
【００２５】[0025]
【表５】 [Table 5]
【００２６】本発明品９及び１０共に、耐熱性好酸性菌
に対する静菌効果を有していた。これらの実施例では、
オレンジフレーバーの添加等、処方を調整することによ
り、酢酸ナトリウムあるいはグリシンを添加したことに
よる香味および外観への影響をほとんど感じない飲料が
調製できた。Both of the products 9 and 10 of the present invention had a bacteriostatic effect against thermostable eosinophilic bacteria. In these examples,
By adjusting the formulation, such as the addition of orange flavor, a beverage was obtained that had little effect on the flavor and appearance due to the addition of sodium acetate or glycine.
【００２７】実施例６ 表６及び表７の処方を用いて、常法にしたがってＰＥＴ
ボトル入り野菜果汁ジュースを製造した。Example 6 Using the formulations shown in Tables 6 and 7, PET was used according to a conventional method.
A bottled vegetable juice was produced.
【００２８】[0028]
【表６】 [Table 6]
【００２９】[0029]
【表７】 [Table 7]
【００３０】本発明品１１及び１２共に、耐熱性好酸性
菌に対する静菌効果を有していた。これらの実施例で
は、オレンジフレーバーの添加等、処方を調整すること
により、酢酸ナトリウムあるいはグリシンを添加したこ
とによる香味、外観への影響を感じない飲料が調製でき
た。The products 11 and 12 of the present invention both had a bacteriostatic effect against thermostable acidophilic bacteria. In these examples, by adjusting the formulation such as the addition of orange flavor, it was possible to prepare a beverage in which flavor and appearance were not affected by the addition of sodium acetate or glycine.
【００３１】実施例６ 表８及び表９の処方を用いて常法にしたがって、スチー
ル缶入りアップルジュースを製造した。Example 6 Apple juice in a steel can was produced according to a conventional method using the formulations shown in Tables 8 and 9.
【表８】 [Table 8]
【００３２】[0032]
【表９】 [Table 9]
【００３３】本発明品１３及び１４共に、耐熱性好酸性
菌に対する静菌効果を有していた。これらの実施例で
は、アップルフレーバーの添加等、処方を調整すること
により、酢酸ナトリウムあるいはグリシンを添加したこ
とによる香味および外観への影響を感じない飲料が調製
できた。Both of the products 13 and 14 of the present invention had a bacteriostatic effect on thermostable acidophilic bacteria. In these examples, by adjusting the formulation such as the addition of apple flavor, a beverage was prepared which did not affect the flavor and appearance due to the addition of sodium acetate or glycine.
【００３４】[0034]
【発明の効果】本発明は、酸性飲料に酢酸塩を添加する
ことにより、現在酸性飲料の分野でその汚染が危惧され
ている耐熱性好酸性菌に対しても効果的な静菌効果を得
ることができ、なおかつ、微妙な香味のバランスや外観
の保持が要求される酸性飲料において、その本来の香味
や外観を損なうことなくその静菌効果を達成できるとい
う、この分野の有用な実用上の効果を有するものであ
る。According to the present invention, an effective bacteriostatic effect can be obtained by adding acetate to an acidic beverage, even against heat-resistant eosinophilic bacteria, which are currently concerned in the field of acidic beverages. In addition, in acidic beverages that are required to maintain a delicate flavor balance and appearance, it is possible to achieve its bacteriostatic effect without impairing its original flavor and appearance. It has an effect.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 中西 弘一 群馬県高崎市宮原町３番地 麒麟麦酒株式 会社応用開発センター内 Ｆターム(参考） 4B017 LC10 LE10 LK08 LK14 LL07 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Koichi Nakanishi 3 Miyaharacho, Takasaki City, Gunma Prefecture Kirin Brewery Co., Ltd. Application Development Center F term (reference) 4B017 LC10 LE10 LK08 LK14 LL07
Claims (6)
たことを特徴とする保存性容器入酸性飲料。1. An acidic beverage in a preservative container, wherein an acetate is added as a bacteriostatic agent to the acidic beverage.
含有することを特徴とする請求項１記載の保存性容器入
酸性飲料。2. The method according to claim 1, wherein the acetate is 100 ppm to 800 ppm.
The acidic beverage in a preservative container according to claim 1, which is contained.
又は２記載の保存性容器入酸性飲料。3. The method of claim 1, wherein the acetate is sodium acetate.
Or the acidic beverage in the storage container according to 2.
シンを添加することを特徴とする保存性容器入酸性飲
料。4. An acidic beverage in a preservative container, wherein an acetic acid salt and glycine are added as a bacteriostatic agent to the acidic beverage.
酢酸塩とグリシンを添加することを特徴とする保存性容
器入酸性飲料の製造方法。5. A method for producing an acidic beverage in a preservable container, comprising adding an acetic acid salt or an acetic acid salt and glycine as a bacteriostatic agent to the acidic beverage.
記載の保存性容器入酸性飲料の製造方法。6. The method according to claim 5, wherein the acetate is sodium acetate.
A method for producing an acidic beverage in a storage container according to the above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001121428A JP2002315546A (en) | 2001-04-19 | 2001-04-19 | Acidic drink and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001121428A JP2002315546A (en) | 2001-04-19 | 2001-04-19 | Acidic drink and method for producing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002315546A true JP2002315546A (en) | 2002-10-29 |
Family
ID=18971304
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001121428A Pending JP2002315546A (en) | 2001-04-19 | 2001-04-19 | Acidic drink and method for producing the same |
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| Country | Link |
|---|---|
| JP (1) | JP2002315546A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006106673A1 (en) * | 2005-03-31 | 2006-10-12 | Calpis Co., Ltd. | Growth inhibitor for thermotolerant acidophilic bacterium, method for inhibition of growth of the bacterium, and method for production of acidic beverage |
| JP2010110321A (en) * | 2008-10-09 | 2010-05-20 | Ito En Ltd | Spore germination growth inhibitor of spore-forming bacterium, and method for inhibiting spore germination growth of spore-forming bacterium |
-
2001
- 2001-04-19 JP JP2001121428A patent/JP2002315546A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006106673A1 (en) * | 2005-03-31 | 2006-10-12 | Calpis Co., Ltd. | Growth inhibitor for thermotolerant acidophilic bacterium, method for inhibition of growth of the bacterium, and method for production of acidic beverage |
| JP4988560B2 (en) * | 2005-03-31 | 2012-08-01 | カルピス株式会社 | Method for producing acidic beverage |
| JP2010110321A (en) * | 2008-10-09 | 2010-05-20 | Ito En Ltd | Spore germination growth inhibitor of spore-forming bacterium, and method for inhibiting spore germination growth of spore-forming bacterium |
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