JP2003160411A - Agent for suppressing heat-resistant acidophilic bacteria and acidic drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an agent for suppressing heat-resistant acidophilic bacteria, having bacteriostatic action on heat-resistant acidophilic bacteria and suitable for foods and drinks such as an acidic drink, and provide an acidic drink having good color and taste and effectively suppressing the growth of bacteria including heat-resistant acidophilic bacteria. <P>SOLUTION: The agent for suppressing heat-resistant acidophilic bacteria contains a diglycerol myristate and/or its salt as an active component. The acidic drink contains the agent for suppressing heat-resistant acidophilic bacteria. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a thermostable acidophilic bacterium inhibitor and an acidic beverage which prevent the growth of thermostable acidophilic bacteria.

[0002]

2. Description of the Related Art Conventionally, a preferable sterilization condition for performing heat sterilization in a soft drink manufacturing process is said to be different depending on the pH of a soft drink to be produced, and a low pH one has milder sterilization conditions than a high one. Was thought to be sufficient. For example, low-acid beverages (pH 4.6 or higher and water activity
120 ° C for 4 minutes or more (Saishoku No. 245), 85 ° C for pH 4.0 or more excluding low-acid beverages
While there is a standard of 30 minutes or more or equivalent (Ministry of Health and Welfare Notification No. 370), etc., if the pH is less than 4.0, 65 ° C 10
It is said that the sterilization should be done by the amount equal to or more than this (Ministry of Health and Welfare Notification 370). This is because it has been considered that ordinary microorganisms are difficult to grow in the acidic region.

However, in recent years, D90 ° C. = 8.7 minutes (pH 3.5), D90 ° C. =
74 minutes (pH 4.0) (Monthly Food Chemical 2001-2 p28-33), D95
℃ = 1.3-2.2 minutes, D95 ℃ = 20.1 minutes (Toyo Food Industry Junior College,
Heat resistance of Alicyclobacillus acidoterrestris, Alicyclobacillus acidocaldarius, etc., which have high heat resistance, such as the Toyo Food Research Institute Research Report 1996/1997 p123-127) Acidophilic bacteria have been reported.

Thermostable acidophilic bacteria inhabit soil and contaminate fruits and fruit juice therein. In addition, since heat-resistant acidophilic bacteria have high heat resistance and the ability to grow in acidic regions, they survive in acidic beverages such as fruit juice beverages that have undergone ordinary heat sterilization treatment,
Can grow. Moreover, since most thermostable acidophilic bacteria are aerobic bacteria, it is considered that they can proliferate significantly in aerated PET bottles than in can beverages that have little aeration. Alicyclobacillus is not pathogenic, but when it proliferates significantly, it produces a phenol-like off-flavor, impairing the commercial value of beverages.

Extremely raising the heat sterilization temperature in order to kill the heat-resistant acidophilic bacterium causes deterioration of flavor components and promotion of browning reaction in acid beverages, especially fruit juice beverages containing various natural aroma components. Is undesirable because it causes

By the way, the fatty acid ester is generally used as a bacteriostatic agent which has little influence on the flavor physical properties of food and is safe for the human body. However, there are many types of fatty acid ester in terms of the mode of binding between fatty acid and glycerin and the length of fatty acid residue, and in order to suppress thermostable acidophilic bacteria in acidic beverages, various fatty acid esters are used. At present, little is known about which of these can be used effectively.

[0007]

An object of the present invention is to provide a thermostable acidophilic bacterium inhibitor which has a bacteriostatic action against thermostable acidophilic bacteria and is suitable for food and drink such as acidic beverages. It is in.

[0008] Another object of the present invention is to provide an acidic beverage having a good color tone and flavor and effectively suppressing the growth of bacteria including thermostable acidophilic bacteria.

[0009]

According to the present invention, there is provided a thermostable acidophilic bacterium inhibitor containing diglycerin myristate ester and / or salt thereof as an active ingredient.

Further, according to the present invention, there is provided an acidic beverage containing the thermostable acidophilic bacterium inhibitor.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The thermostable acidophilic bacterium inhibitor of the present invention contains diglycerin myristate ester and / or its salt as an active ingredient.

The diglycerin myristic acid ester is an ester of diglycerin and myristic acid,
Preferred are monoesters of diglycerin.

As the salt of diglycerin myristic acid ester, diglycerin myristic acid ester is neutralized with an alkali such as sodium hydroxide, potassium hydroxide, potassium carbonate, sodium hydrogencarbonate, potassium hydrogencarbonate monoethanolamine or diethanolamine. Examples of the compound include:

As the thermostable acidophilic bacteria whose growth is suppressed by the inhibitor of the present invention, Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius (A. acidocaldari)
us), Alicyclobacillus hesperidum (A. hesperid
um), Alicyclobacillus cycloheptanikas (A. c
ycloheptanicus) and other bacteria belonging to the genus Alicyclobacillus.

The thermostable acidophilic bacterium inhibitor of the present invention may contain other bacteriostatic agents such as other fatty acid esters in addition to the active ingredient diglycerin myristic acid ester and / or its salt.

Examples of the other fatty acid ester include monoglycerin fatty acid ester and polyglycerin fatty acid ester other than diglycerin myristate ester. Specific examples thereof include monoglycerin caprylic acid ester, monoglycerin capric acid ester, monoglycerin lauric acid ester, polyglycerin caprylic acid ester, polyglycerin capric acid ester, and polyglycerin lauric acid ester.

The thermostable acidophilic bacterium inhibitor of the present invention can be added to various foods and drinks. In particular, it can be preferably added to the acidic beverage described below.

The acidic beverage of the present invention contains the thermostable acidophilic bacterium inhibitor of the present invention.

The content ratio of the heat-resistant acidophilic bacterium inhibitor in the acidic beverage of the present invention is preferably 10 ppm to 50 ppm as diglyceryl myristate ester, and 15 ppm to
25 ppm is more preferable. When the content ratio is 10 ppm or more, the effect of suppressing the thermostable acidophilic bacterium can be made sufficient. Further, by setting the content ratio to 50 ppm or less, particularly in the case of a transparent acidic beverage, it is possible to prevent the occurrence of cloudiness in the appearance, which is preferable. Under conditions suitable for the growth of thermostable acidophilic bacteria, the content ratio should be 15 pp.
It is preferably m or more.

The pH of the acidic beverage of the present invention is not particularly limited as long as it is less than 7, but it is preferably pH 2 to 4.5 at which the thermostable acidophilic bacterium such as the target bacterial species may grow and proliferate. Further, when the pH is 3.0 to 4.0, the effect of the present invention can be more remarkably obtained, which is more preferable.

The acidic drink of the present invention may contain any component such as those contained in ordinary drinks, in addition to the thermostable acidophilic bacterium inhibitor. Specifically, for example, an acidic beverage containing fruit components such as fruit juice that may contain heat-resistant acidophilic bacteria can be prepared. Further, the acidic beverage of the present invention,
The beverage may contain no fruit component. For example,
Acidic beverages produced in the same factory as beverages containing fruit components may be contaminated by thermostable acidophilic bacteria through the production line even if they do not contain fruit components as ingredients. The beverage can also be preferably the acidic beverage of the present invention.

Specific examples of the acidic beverage of the present invention include various beverages such as fruit juice beverage, vegetable juice, lactic acid bacteria beverage, alcoholic beverage such as cocktail and the like.

[0023]

EFFECTS OF THE INVENTION The thermostable acidophilic bacterium inhibitor of the present invention can prevent the development of thermostable acidophilic bacteria, prevent the generation of phenol odor, and provide good storage stability for food and drink. It can be given, has little influence on the color tone, flavor and physical properties of foods and is highly safe.

The acidic beverage of the present invention is one which has suppressed growth of heat-resistant acidophilic bacteria, can prevent the generation of phenol odor, and has good storage stability, color tone, flavor and physical properties, and safety. Can be

[0025]

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Examples 1 and 2 Se-mi synthetic liquid medium (0.2 g of ammonium sulfate, 0.5 g of magnesium sulfate heptahydrate per 1000 ml of medium,
0.25g potassium dihydrogen phosphate, yeast extract (Difco
2.0g, calcium chloride dihydrate 3.0g, F
e solution (standard solution for atomic absorption, Fe (NO ₃ ) ₃ 1000
0.1 mol / L nitric acid aqueous solution containing ppm 0.056 ml of Wako Pure Chemical Industries, Ltd., Zn solution (standard solution for atomic absorption, Zn (NO ₃ ) ₂ 0.1 ppm containing 1000 ppm)
l / L nitric acid aqueous solution Wako Pure Chemical Industries, Ltd. 0.09m
l, Mn solution (standard solution for atomic absorption, Mn (No ₃ ) ₂ 1
0.1 mol / L nitric acid aqueous solution containing 000 ppm (manufactured by Wako Pure Chemical Industries, Ltd.) 0.35 ml, containing 1.0 g of glucose and 2.0 g of soluble starch), sulfuric acid was added, and p
Liquid media with H of 3.0, 3.6 or 4.0 were prepared, respectively.

A test tube containing 10 ml of each pH liquid medium was sealed and sterilized by heating. Thereafter, a diglycerin myristic acid ester preparation (trade name "Poem DM-100" manufactured by Riken Vitamin Co., Ltd.) was aseptically added to these liquid media, and 5 ppm of diglycerin myristic acid ester (Example 1) or 20 ppm ( A liquid medium containing Example 2) was prepared.

1 at 80 ° C. for each of these liquid media
Alicyclobacillus acidoterrestris (ATCC49025) and Alicyclobacillus acidocaldarius (ATCC27009), which had been heated for 0 minutes, were mixed at a ratio of 1: 1 to prepare a spore-forming bacterium in a liquid medium 1 ml.
A total of 1,000 cells were added and the cells were cultured at 45 ° C.

On the 0th day, the 2nd day, the 7th day and the 14th day from the start of the culture, these liquid media were adjusted to pH 3. with sulfuric acid.
7-adjusted Se-mi synthetic agar medium (0.2 g ammonium sulfate, 0.5 g magnesium sulfate heptahydrate 0.5 g, potassium dihydrogen phosphate 0.25 g, yeast extract (manufactured by Difco) 2.0 g, and chloride per 1000 ml of medium) 3.0 g of calcium dihydrate, Fe solution (standard solution for atomic absorption, Fe (N
0.1 mol / L nitric acid aqueous solution containing 1000 ppm of O ₃ ) ₃ 0.056 ml of Wako Pure Chemical Industries, Ltd., Zn solution (standard solution for atomic absorption, Zn (NO ₃ ) ₂ 1000 ppm
0.1 mol / L nitric acid aqueous solution containing Wako Pure Chemical Industries, Ltd.
0.09 ml, Mn solution (standard solution for atomic absorption, Mn
(No ₃ ) ₂ 0.1 ppm / l nitric acid aqueous solution containing 1000 ppm Wako Pure Chemical Industries, Ltd. 0.35 ml, glucose 1.0 g, soluble starch 2.0 g and agar 15.0
The bacteriostatic effect was evaluated by counting the colonies on the surface of the plate medium and counting the number of viable bacteria. The results are shown in Table 1. Comparative Example 1 The procedure was performed in the same manner as in Examples 1 and 2 except that the diglycerin myristate preparation was not added, and the bacteria were cultured and the viable cell count was counted. The results are shown in Table 1. Comparative Examples 2 and 3 Instead of the diglycerin myristic acid ester preparation, a sucrose palmitic acid ester preparation (trade name "R65875", manufactured by Ogawa Koryo Co., Ltd.) was used, and this was 10 ppm (Comparative Example 2) or 100 ppm (Comparative Example 3). ) Was prepared and a liquid medium was prepared in the same manner as in Examples 1 and 2, and the bacteria were cultured and the viable cell count was measured. The results are shown in Table 1.

[0029]

[Table 1]

Examples 3 to 7 Se-mi synthetic liquid medium (0.2 g of ammonium sulfate, 0.5 g of magnesium sulfate heptahydrate per 1000 ml of medium,
0.25g potassium dihydrogen phosphate, yeast extract (Difco
2.0g, calcium chloride dihydrate 3.0g, F
e solution (standard solution for atomic absorption, Fe (NO ₃ ) ₃ 1000
0.1 mol / l nitric acid aqueous solution containing ppm 0.056 ml, manufactured by Wako Pure Chemical Industries, Ltd., Zn solution (standard solution for atomic absorption, Zn (NO ₃ ) ₂ 0.1 ppm containing 1000 ppm)
l / l nitric acid aqueous solution Wako Pure Chemical Industries, Ltd. 0.09m
l, Mn solution (standard solution for atomic absorption, Mn (No ₃ ) ₂ 1
A 0.1 mol / l nitric acid aqueous solution containing 000 ppm (manufactured by Wako Pure Chemical Industries, Ltd.) 0.35 ml, containing glucose 1.0 g and soluble starch 2.0 g) with a fragrance of 2.0 g /
L was added, and sulfuric acid was further added to prepare a liquid medium having a pH of 3.7.

200 ml of this liquid medium was placed in a 300 ml Erlenmeyer flask, sealed, and sterilized by heating.
Then, aseptically added to these liquid media, diglycerin myristate preparation (trade name "POEM DM-100")
Riken Vitamin Co., Ltd.) was added, and diglycerin myristate ester was added at 5 ppm (Example 3), 10 pp.
m (Example 4), 15 ppm (Example 5), 20 ppm
A liquid medium containing (Example 6) or 25 ppm (Example 7) was prepared.

Add one to each of these liquid media at 80 ° C.
Alicyclobacillus acidoterrestris (ATCC49025) and Alicyclobacillus acidocaldarius (ATCC27009) that had been heated for 0 minutes were mixed at a ratio of 1: 1 to give a total of about 1000 spore-forming bacteria per ml. And added at the temperature of 45 ° C.

On the 0th, 3rd, 7th and 14th days after the start of the culture, these liquid mediums were mixed with Se-mi synthetic agar medium (medium 1000m), the pH of which was adjusted to 3.7 with sulfuric acid.
Ammonium sulfate 0.2 g, magnesium sulfate 7 per liter
Hydrate 0.5 g, potassium dihydrogen phosphate 0.25 g, yeast extract (manufactured by Difco) 2.0 g, calcium chloride dihydrate 3.0 g, Fe solution (standard solution for atomic absorption, Fe (N
0.1 mol / L nitric acid aqueous solution containing 1000 ppm of O ₃ ) ₃ 0.056 ml of Wako Pure Chemical Industries, Ltd., Zn solution (standard solution for atomic absorption, Zn (NO ₃ ) ₂ 1000 ppm
0.1 mol / L nitric acid aqueous solution containing Wako Pure Chemical Industries, Ltd.
0.09 ml, Mn solution (standard solution for atomic absorption, Mn
(No ₃ ) ₂ 0.1 ppm / l nitric acid aqueous solution containing 1000 ppm Wako Pure Chemical Industries, Ltd. 0.35 ml, glucose 1.0 g, soluble starch 2.0 g and agar 15.0
The bacteriostatic effect was evaluated by counting the colonies on the surface of the plate medium and counting the number of viable bacteria. The results are shown in Table 2. Comparative Example 4 A bacterium was cultured and the viable cell count was performed in the same manner as in Examples 3 to 7 except that the diglycerin myristate preparation was not added. The results are shown in Table 2.

[0034]

[Table 2]

Examples 8 to 10 A 300 ml Erlenmeyer flask was charged with citric acid and tartaric acid.
200 ml of sterilized 50% white grape juice drink with H adjusted to 3.2 was aseptically put therein. To this 50% fruit juice beverage, a diglycerin myristic acid ester preparation (trade name "Poem DM-100" manufactured by Riken Vitamin Co., Ltd.) was aseptically added, and 10 ppm of diglycerin myristic acid ester (Example 8) and 15 ppm ( An acidic beverage containing Example 9) or 20 ppm (Example 10) was prepared.

Each of these beverages was mixed with a bacterial solution of Alicyclobacillus acidoterrestris (ATCC49025) and Alicyclobacillus acidocaldarius (ATCC27009) heated at 80 ° C. for 10 minutes at a ratio of 1: 1. Then, spore-forming bacteria were added so that the total amount was about 10,000 per 1 ml, and the cells were cultured at 45 ° C.

On the 0th, 3rd, 7th and 14th days after the start of the culture, these beverages were mixed with Se-mi synthetic agar medium (pH of ammonium sulfate was adjusted to 3.7 with sulfuric acid). 0.2 g, magnesium sulfate heptahydrate 0.
5 g, potassium dihydrogen phosphate 0.25 g, yeast extract (manufactured by Difco) 2.0 g, calcium chloride dihydrate 3.
0 g, Fe solution (standard solution for atomic absorption, Fe (NO ₃ ) ₃
0.1 mol / L nitric acid aqueous solution containing 1000 ppm
0.056 ml of Wako Pure Chemical Industries, Ltd., Zn solution (standard solution for atomic absorption, 0.1 mol / L nitric acid aqueous solution containing 1000 ppm of Zn (NO ₃ ) ₂ manufactured by Wako Pure Chemical Industries, Ltd.)
0.09 ml, Mn solution (standard solution for atomic absorption, Mn (N
o ₃₎ made nitrate solution Wako Junyaku of 0.1 mol / L containing ₂ 1000 ppm (Ltd.)) 0.35 ml, glucose 1.0 g, soluble starch 2.0g and agar 15.0g
The bacteriostatic effect was evaluated by counting the colonies on the plate medium surface and counting the viable cells. The results are shown in Table 3. Comparative Example 5 Bacteria were cultured in the same manner as in Examples 8 to 10 except that the diglycerin myristate ester preparation was not added, and the viable cell count was measured. The results are shown in Table 3. Comparative Example 6 Se-mi synthetic liquid medium (0.2 g of ammonium sulfate, 0.5 g of magnesium sulfate heptahydrate per 1000 ml of medium,
0.25g potassium dihydrogen phosphate, yeast extract (Difco
2.0g, calcium chloride dihydrate 3.0g, F
e solution (standard solution for atomic absorption, Fe (NO ₃ ) ₃ 1000
0.1 mol / L nitric acid aqueous solution containing ppm 0.056 ml of Wako Pure Chemical Industries, Ltd., Zn solution (standard solution for atomic absorption, Zn (NO ₃ ) ₂ 0.1 ppm containing 1000 ppm)
l / L nitric acid aqueous solution Wako Pure Chemical Industries, Ltd. 0.09m
l, Mn solution (standard solution for atomic absorption, Mn (No ₃ ) ₂ 1
0.1 mol / l nitric acid aqueous solution containing 000 ppm (manufactured by Wako Pure Chemical Industries, Ltd.) 0.35 ml, containing glucose 1.0 g and soluble starch 2.0 g) was added citric acid and tartaric acid to adjust pH to 3.2. 200 ml of the prepared medium was placed in a 300 ml Erlenmeyer flask. Bacterial fluid was added to this medium in the same manner as in Examples 8 to 10, the cells were cultured, and the viable cell count was measured. The results are shown in Table 3.

[0038]

[Table 3]

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Akemi Shigemoto             Kanagawa Prefecture Yokohama City Hodogaya Ward Bulguk-cho 1716-1               C-520 F-term (reference) 4B017 LC10 LE10 LK06 LL07                 4B021 LA01 LW06 MC01 MK21 MP01                       MQ04                 4H011 AA02 DD07 DG01 DG02 DG05

Claims (4)

[Claims] 1. A thermostable acidophilic bacterium inhibitor comprising diglycerin myristic acid ester and / or salt thereof as an active ingredient. 2. An acidic beverage containing the thermostable acidophilic bacterium inhibitor according to claim 1. 3. The acidic beverage according to claim 2, wherein the content ratio of the thermostable acidophilic bacterium inhibitor is 10 ppm or more and 50 ppm or less. 4. The acidic beverage according to claim 2, wherein the content ratio of the thermostable acidophilic bacterium inhibitor is 15 ppm or more and 25 ppm or less.