JP2006075107A - Method for producing packed acidic drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a packed acidic drink which can control the proliferation of bacteria left in the drink with a natural antibacterial agent without using a synthetic antibacterial agent and without largely deteriorating the flavor of the drink with the strong odor of the antibacterial agent. <P>SOLUTION: This method for producing the packed acidic drink, comprising charging and sealing a thermally sterilized acidic drink as a content in a container, is characterized by adding a natural antibacterial agent obtained by the alcohol extraction of one of rosemary, guava leaves and Lagerstroemia speciosa L. to the acidic drink, before the drink is charged in the container. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a container-packed acidic beverage containing an acidic beverage such as orange juice or the like, and in particular, bacteria in an acidic beverage that cannot be sufficiently removed when heat-sterilized in advance. However, the present invention relates to a method for producing a container-packed acidic beverage that does not grow after the acidic beverage is filled and sealed in the container.

  When producing canned products and other container-packed products using carbonated beverages, fruit juice beverages and other acidic beverages as contents, for example, first, the beverage is sterilized for about 20 seconds at a high temperature of about 95 ° C., and then about 85 After the beverage is rapidly cooled to a temperature of ˜90 ° C., a method called a hot pack method, that is, a beverage is filled in a clean container while maintaining the beverage at a high temperature, and oxygen in the container is absorbed by the steam of the beverage. Immediately after evicting, it is sealed with a clean lid or the like, or a method called aseptic filling (aseptic filling), that is, a sterilized beverage that has been cooled to near normal temperature is sterilized in a sterile atmosphere After filling the container, fill the upper space (head space) in the container with liquid nitrogen, expel oxygen in the container by filling with nitrogen, and immediately seal with a sterilized lid or the like. Methods and the like are generally performed conventionally.

In the case of producing a container-packed product of an acidic beverage by the conventional method as described above, an acidic beverage that is filled and sealed in a container as a content is preferably not easily killed even if subjected to a heat sterilization treatment. Bacteria belonging to the genus Alicyclobacillus, which is an acidic bacterium, may be present. In particular, Alicyclobacillus acidoterrestris is prone to grow at a temperature of 20 to 55 ° C., which is the temperature during storage at room temperature of a packaged acidic beverage. It has the troublesome property of producing such a strange odor. In order to suppress the growth of such high-temperature resistant and acidophilic bacteria, a synthetic antibacterial agent composed of sucrose fatty acid ester or polyglycerin fatty acid ester is added in advance to the acidic beverage that is the contents of the container-packed product It has been conventionally known from the following patent publication.
Japanese Patent No. 3466515

  By the way, when high temperature resistant and acidophilic bacteria such as Alicyclobacillus are present in the acidic beverage that is the contents of the packaged product, even if the acidic beverage is subjected to heat sterilization, it is difficult to kill the bacteria. If it is attempted to sterilize for a long time by extending the heating time, the flavor of the beverage is undesirably altered, so the use of a synthetic antibacterial agent as disclosed in the above patent publication is considered, but natural products Considering the improvement of the product image for intended consumers, the use of synthetic antibacterial agents should be avoided if possible.

  Instead of using a synthetic antibacterial agent for such problems, instead of using a licorice oily extract formulation extracted from licorice root as an antibacterial agent derived from natural products, it is used as an antibacterial agent for foods. It has already been proposed. However, the natural antibacterial agent based on the licorice oil-based extract formulation extracted from such licorice root has a particularly strong odor. In this case, the original flavor is greatly impaired, making it difficult to use.

  This invention makes it a subject to eliminate the above problems, Specifically, it is a natural antibacterial agent by using a natural antibacterial agent about the container stuffing product of an acidic drink, without using a synthetic antibacterial agent. It is an object of the present invention to prevent the growth of bacteria remaining in the beverage and to prevent the beverage flavor from being greatly impaired by the strong odor of the antibacterial agent.

  In order to solve the above-described problems, the present invention fills a container in a method for producing a container-packed acidic beverage in which a container is filled and sealed with an acidic beverage that has been subjected to heat sterilization. A natural antibacterial agent extracted with alcohol from any of rosemary, guava leaf, and banaba is added to the previous acidic beverage.

  According to the method for producing a container-packed acidic beverage of the present invention as described above, the heat-resistant and acidophilic bacteria present in the acidic beverage are not sufficiently killed by the heat sterilization treatment before filling the container. Even if it remains in the acidic beverage after being filled and sealed in the container, the growth of the remaining bacteria is caused by a natural antibacterial agent extracted from any of rosemary, guava leaves, and banaba. As a result, it is possible to prevent deterioration of the acidic beverage due to bacterial growth. Moreover, this antibacterial agent is not a synthetic one, but is derived from a natural product, is harmless to the human body, and has a particularly strong odor compared to an antibacterial agent extracted from licorice root. The flavor of acidic beverages is not greatly impaired.

  By using natural antibacterial agents for acidic beverage containers, the growth of bacteria remaining in the beverage can be suppressed without the use of synthetic antibacterial agents, and the strong odor of antibacterial agents As shown in the examples below as the best mode, the container is filled with the content of an acidic beverage that has been subjected to heat sterilization.・ In the manufacturing method of sealed acidic beverages that can be sealed, natural antibacterial agents extracted with alcohol from rosemary, guava leaves, or banaba are added to acidic beverages before filling the containers. It was realized by keeping.

  That is, in the method for producing a container-packed acidic beverage shown in this embodiment, for example, an acidic beverage using fruit juice such as orange juice, mandarin juice, pineapple juice, apple juice, grape juice, etc. After the beverage is rapidly heated to about 95 ° C. through the beverage through the exchanger, the beverage is heated and sterilized by maintaining the temperature for about 20 seconds, and then cold water is applied to the plate or tank to obtain 85-85 of the sterilized beverage. It cools rapidly to around 90 ° C.

  Next, the sterilized acidic beverage thus cooled to 85 to 90 ° C. is filled into a clean container while maintaining the temperature of the beverage at a high temperature (85 to 90 ° C.), for example, by a hot pack method. After the oxygen in the container is replaced with the steam of the beverage, immediately seal the container with a clean lid, etc. After filling a sterilized container in a sterile atmosphere, fill the upper space (head space) in the container with liquid nitrogen, expel oxygen in the container by filling with nitrogen, and immediately sterilize the lid Etc. are sealed.

  In the production of such a container-packed acidic beverage, in this embodiment, before filling the container with the sterilized acidic beverage, the acidic beverage before the heat sterilization treatment or the heat sterilization treatment is performed. For example, a specific antibacterial agent extracted with alcohol from any of rosemary, guava leaf, and banaba, for example, as specifically shown in the following examples, By adding to the acidic beverage in a proportion, an antibacterial action against high temperature resistant and acidophilic bacteria remaining in the acidic beverage after filling in the container is sufficiently obtained.

In this example (Example 1), Rosemary was immersed in a methanol solution for 22 to 24 hours so that the dried rosemary would have a ratio of 100 g with respect to 1000 cc of 80% methanol solution, and then methanol. Natural antibacterial agents are extracted by transpiration.
When the bacteria remaining in the acidic beverage (high temperature-resistant and acidophilic bacteria) is Alicyclobacillus acidocardarius, this natural antibacterial agent has a concentration of 30 ppm or more (for example, 32 ppm) in the acidic beverage. It is added to.
In such an acidic beverage to which a natural antibacterial agent is added, even when the culture temperature is set to room temperature or higher and the bacteria remaining in the beverage are cultured, the growth can be effectively suppressed.

  In addition, about the natural type antibacterial agent of a present Example (Example 1), when remaining bacteria (high temperature-resistant and acidophilic bacteria) are Alicyclobacillus acidoterrestris, it is 60 ppm or more (for example, 63 ppm) in an acidic drink. By adding so as to achieve a concentration, even if the culture temperature was raised to room temperature or higher, the growth could be effectively suppressed.

In this example (Example 2), after dipping the guava leaf in the methanol solution for 22 to 24 hours so that the dried guava leaf has a ratio of 100 g with respect to 1000 cc of 80% methanol solution, Natural antibacterial agents are extracted by evaporating methanol.
When the bacteria remaining in the acidic beverage (high temperature-resistant and acidophilic bacteria) is Alicyclobacillus acidocardarius, the concentration of the natural antibacterial agent is 60 ppm or more (for example, 63 ppm) in the acidic beverage. It is added to.
In such an acidic beverage to which a natural antibacterial agent is added, even when the culture temperature is set to room temperature or higher and the bacteria remaining in the beverage are cultured, the growth can be effectively suppressed.

  Note that. Regarding the natural antibacterial agent of this example (Example 2), when the remaining bacteria (high temperature resistant and acidophilic bacteria) is Alicyclobacillus acidoterrestris, the concentration in the acidic beverage is 100 ppm or more (for example, 125 ppm). By adding in such a manner, even when the culture temperature was raised to room temperature or higher, the growth could be effectively suppressed.

In this example (Example 3), banaba was dipped in methanol solution for 22 to 24 hours so that the dried banaba was in a ratio of 100 g with respect to 1000 cc of 80% methanol solution. Natural antibacterial agents are extracted by transpiration.
When the bacteria remaining in the acidic beverage (high temperature-resistant and acidophilic bacteria) is Alicyclobacillus acidocardarius, this natural antibacterial agent is adjusted to a concentration of 100 ppm or more (for example, 125 ppm) in the acidic beverage. It is added to.
In such an acidic beverage to which a natural antibacterial agent is added, even when the culture temperature is set to room temperature or higher and the bacteria remaining in the beverage are cultured, the growth can be effectively suppressed.

  In addition, about the natural type antibacterial agent of the present Example (Example 3), even if the remaining bacteria (high temperature resistant and acidophilic bacteria) is Alicyclobacillus acidoterrestris, 100 ppm or more (for example, Even when the culture temperature was increased to room temperature or higher, the growth could be effectively suppressed simply by adding to a concentration of 125 ppm).

  As mentioned above, although the specific each Example demonstrated the manufacturing method of the container stuffed acidic drink of this invention, this invention is not limited only to each above Examples, For example, rosemary, Extraction of natural antibacterial agents from guava leaves, banabas, etc. is not limited to using 80% methanol solution, but may be performed using a methanol solution of a different concentration, or limited to methanol (methyl alcohol). In addition, there is a possibility of extraction with ethanol (ethyl alcohol). Furthermore, not only when using natural antibacterial agents extracted from rosemary, natural antibacterial agents extracted from guava leaves, and natural antibacterial agents extracted from banaba, but they are used in combination. Needless to say, it may be changed as appropriate.

Claims (4)

  In a method for producing a container-packed acid beverage in which a heat-sterilized acid beverage is filled and sealed as a content, the container is filled with rosemary, guava leaf, and banaba. A natural antibacterial agent extracted with alcohol from any of the above is added, and the method for producing a containerized acidic beverage is characterized in that:   Extracting natural antibacterial agent by evaporating the methanol for 22 to 24 hours after immersing the rosemary in the methanol solution so that the dried rosemary is 100 g in 80% methanol solution of 1000 cc The natural antibacterial agent is added to the acidic beverage so as to have a concentration of 30 ppm or more. The method for producing a containerized acidic beverage according to claim 1.   After immersing the guava leaves in the methanol solution for 22-24 hours so that the dried guava leaves in a ratio of 100 g with respect to 1000 cc of 80% methanol solution, the natural antibacterial agent is evaporated by evaporating the methanol. 2. The method for producing a containerized acidic beverage according to claim 1, wherein the natural antibacterial agent is extracted and added to the acidic beverage so as to have a concentration of 60 ppm or more.   After banaba is immersed in methanol solution for 22 to 24 hours so that the dried banaba becomes a ratio of 100 g with respect to 1000 cc of 80% methanol solution, the natural antibacterial agent is extracted by evaporating methanol. In addition, the natural antibacterial agent is added so as to have a concentration of 100 ppm or more in the acidic beverage, The method for producing a containerized acidic beverage according to claim 1.