JP2011087600A - Proliferation inhibitor for genus sporolactobacillus germ - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide carbonated acidic beverage inhibited in proliferation of genus sporolactobacillus germs without performing any presterilization, and a method for producing the carbonated acidic alcoholic liquor. <P>SOLUTION: The carbonated acidic beverage is obtained through addition of lactic acid and optionally ethanol so that the relation between the lactic acid content and the ethanol content satisfies the following equation: C<SB>L</SB>≥-0.02xC<SB>E</SB>+0.08, C<SB>L</SB>>0, C<SB>E</SB>≥0 [C<SB>L</SB>: lactic acid content (mass%), C<SB>E</SB>: ethanol content (degree)], and is regulated to have pH 2.7-4.5. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a carbonic acid-containing acidic beverage in which growth of Sporolactobacillus bacteria is suppressed and a method for producing the same.

  In developing a carbonated acid beverage, it is important to store it for a long time without impairing its appearance and flavor. For example, as a factor that impairs the appearance and flavor, there is an influence caused by the growth of microorganisms. In general, a bacteriostatic effect functions in the case of a beverage that contains few nutrients for growing microorganisms and contains carbon dioxide gas. In this case, sterilization is manufactured by a process as shown in FIG.

  In the production of a carbonate-containing acidic beverage, first, a preparation liquid is prepared by mixing predetermined raw materials. If the nutritional component of this preparation is low and the risk of microbial growth is low, carbon dioxide is blown into the preparation using the machine that is the carbonator without sterilization (pre-sterilization) of the preparation. After closing and winding up, the entire container is finally heated and maintained at a predetermined temperature (for example, 60 to 75 ° C.) for a predetermined time (for example, 10 minutes), so that sterilization can be performed and the product can be obtained. . In the case of a beverage containing carbon dioxide, carbon dioxide is present in the inner solution at a high concentration. Therefore, since there is a risk of the container bursting with high pressure, it cannot be exposed to high temperatures for a long time in the post-sterilization process. Therefore, in the case of a beverage containing carbonic acid, sterilization conditions at a low temperature (for example, 60 to 75 ° C.) must be employed in the post-sterilization step.

On the other hand, there are microorganisms that can grow in the presence of carbon dioxide gas and have heat resistance. Such deterioration of beverages caused by bacteria is a problem that often occurs in carbonated acidic beverages. For example, the genus Sporolactocillus is mentioned. Sporactobacillus genus bacteria are catalase-negative bacilli and produce levorotatory lactic acid from homogenous sugars even from high concentrations of sugar. Other properties (for example, anaerobic growth) are similar to those of Lactobacillus lactic acid bacteria. However, it differs in that it forms an elliptical endospore. There is also a description that it has high heat resistance because it forms endospores and can withstand heating at 85 to 95 ° C. for 10 minutes (Food Microbiology, Gihodo Publishing, p48 ISBN 4-7655-0205-8 C 3061). In addition, sporolactocillus bacteria can grow even in an environment where carbonic acid exists. Although the number is small, it is considered to be widely present in the environment and has been isolated from feed, soil, rhizosphere and the like.

  Sporactobacillus bacteria may be mixed into the raw material or mixed in the product during the process. In particular, if the composition of the beverage liquid is suitable for the growth of this microorganism and if a sufficient sterilization value cannot be secured under the conditions of “post-sterilization”, the microorganism will grow during long-term storage. Beverage of the beverage occurs. Accordingly, it is very difficult to stably produce a safe product only by “post sterilization”.

The auxotrophy of Sporactobacillus bacteria is less complex than general Lactobacillus bacteria, but rather resembles Bacillus bacteria. For example, Sporactobacillus bacteria can ferment hexoses (eg, glucose, fructose, lactose, sucrose, etc.). The essential vitamins of the genus Sporolactocillus are only biotin and pantothenic acid. Furthermore, leucine and valine are the only essential amino acids in the genus Sporolactocillus. Therefore, it can proliferate widely in beverages containing raw materials such as milk, fruit juice, and vegetable juice. When a carbonate-containing acidic beverage is composed of such raw materials, the genus Sporolactocillus grows in the beverage, resulting in deterioration of the beverage quality during long-term storage. For example, when it is a transparent beverage, turbidity occurs, and when it is a protein-containing beverage (for example, milk, soy milk, etc.), card formation due to protein denaturation and whey separation occur. Taste includes changes in sourness quality due to a decrease in citric acid and an increase in lactic acid and acetic acid. In the fragrance, for example, a change occurs due to the generation of a rotting odor such as diacetyl. By these phenomena, the original flavor of the beverage is impaired and the commercial value is lost.

  Accordingly, when an attempt is made to produce a carbonate-containing acidic beverage having a composition that allows the growth of microorganisms such as Sporolactobacillus bacteria, the microbial growth of the product can be achieved with a bactericidal value of only post-sterilization (eg, 60 to 75 ° C.) Insufficient deterioration is prevented, and the risk of deterioration due to microbial growth increases. Therefore, it cannot be said that treatment by post-sterilization (for example, 60 to 75 ° C.) alone is sufficient.

  In order to solve this problem, it is useful to perform sterilization treatment (pre-sterilization) at the stage of the preparation liquid. The outline of the manufacturing flow at that time is shown in FIG.

  By adding this step, it becomes possible to sterilize (pre-sterilize) at a high temperature (for example, 95 ° C. or more) at the stage of the preparation liquid. Since the preparation liquid does not contain high-concentration carbon dioxide, there is no risk of container rupture due to high temperatures. However, when the sterilization with the preparation liquid is to be adopted, it is necessary to separately install equipment for carrying out the pre-sterilization. Moreover, a sterilization process increases and flavor deterioration by heating generate | occur | produces. Furthermore, not only is the production time extended, but there is also a concern that the environmental load increases because energy consumption accompanying heat sterilization occurs. In addition, even if the preparation liquid is pre-sterilized, there is a possibility that degradable microorganisms with high heat resistance are present on the inner surface of the container to be filled, and contamination in the process of the filling machine and the winding machine. Since there is a concern about the possibility of nation, post-sterilization (for example, 60 to 75 ° C.) cannot be omitted. That is, even if pre-sterilization (for example, 95 ° C. or higher) is introduced, post-sterilization (for example, 60 to 75 ° C.) must be performed. Therefore, when it is intended to produce a carbonated acidic beverage rich in nutrient components or a carbonated acidic alcoholic beverage, it is necessary to perform sterilization treatment multiple times (pre-sterilization and post-sterilization).

  Therefore, a bacteriostatic formulation that can suppress the growth of Sporolactocillus bacteria without pre-sterilization treatment even in the case where the nutritional component in the preparation liquid is abundant and there is a possibility that microorganisms will grow. Therefore, it is desired to provide a carbonated acid beverage having a good flavor made by the production method and the technology.

Food microbiology Gihodo Publishing p48 ISBN 4-7655-0205-8 C 3061

  It is an object of the present invention to provide a method for suppressing the growth of Sporolactobacillus bacteria and a carbonic acid-containing acidic beverage in which the growth of Sporolactobacillus bacteria is suppressed.

  As a result of intensive studies in order to solve the above problems, the inventors of the present invention have incorporated lactic acid and optionally ethanol in a carbonic acid-containing acidic beverage at a certain concentration or higher, thereby producing a genus Sporolactocillus bacterium. It was found that an effect of inhibiting the growth of the above can be obtained, leading to the present invention.

That is, the present invention is a method for producing a carbonated beverage in which the growth of Sporolactobacillus bacteria is suppressed, wherein the carbonated beverage is lactic acid and optionally ethanol, and the relationship between the lactic acid content and the ethanol content. Is the following formula:
Formula C _L ≧ −0.02 × C _E +0.08, C _L > 0, C _E ≧ 0 (C _L : lactic acid content (mass%),
C _E : Ethanol (frequency))
The beverage is characterized by being formulated so as to satisfy the above conditions and adjusting the pH to 2.7 to 4.5.

In another aspect, the present invention is a method for producing a carbonated beverage in which the growth of Sporolactobacillus bacteria is suppressed, wherein the carbonated beverage contains lactic acid and optionally ethanol, and the lactic acid content and ethanol content. The relationship with quantity is the following formula:
Formula C _L ≧ −0.02 × C _E +0.08, C _L > 0, C _E ≧ 0 (C _L : lactic acid content (mass%),
C _E : Ethanol (frequency))
The internal pressure of the carbon dioxide gas in the sealed container at 20 ° C. is 0.2 kgf / c.
m ^{2 to} 2.7 kgf / cm ² and pH to 2.7 to 4.5
Provided is a method characterized by sterilization at a temperature of 0-75 ° C.

  The present invention further provides a carbonated acidic beverage produced by the method of the present invention, in which the growth of Sporolactocillus bacteria is suppressed.

  By using the method of the present invention, it is possible to obtain a carbonic acid-containing acidic beverage in which the growth of Sporolactocillus bacteria is suppressed. According to the present invention, it is possible to omit the sterilization process with the preparation liquid, and only the sterilization process after filling and winding the container, without impairing the original flavor and appearance of the beverage and reducing the environmental load. A method for producing an acidic beverage that can contribute can be provided.

FIG. 1 shows an outline of a production flow of a carbonated acidic beverage (a carbonated alcoholic beverage) without a pre-sterilization step. FIG. 2 shows an outline of a production flow of a carbonated acidic beverage (a carbonated alcoholic beverage) having a pre-sterilization step.

  In the present invention, the carbonated beverage refers to a beverage containing carbonic acid and is distributed in a sealed state in a container. In particular, it refers to carbonated beverages (so-called sour) containing carbonated beverages and ethanol as defined in Japanese Agricultural and Forestry Standards and used for drinking as they are. . Specific examples include dairy materials, fruit juices, vegetable juices, cereals, teas, various alcoholic beverages, various food additives, or beverages prepared by combinations thereof.

  In the present invention, examples of the genus Sporolactobacillus that should be inhibited from growth include Sporolactobacillus kofuensis, Sporolactobacillus nakayamae, Sporolactobacillus terrrae, Sporolactobacillus inulinus, Sporolactobacillus laevus, Sporolactobacillus racemicus, and the like.

  In the method of the present invention, the lactic acid to be blended in the carbonate-containing beverage may be anything that can be used as a food additive. For example, a commercially available lactic acid manufactured by Pulac Co., Ltd. or a lactic acid obtained by chemical synthesis may be used. it can. Moreover, you may use the fermentation product fermented with lactic acid by lactic acid bacteria. Further, lactate such as calcium lactate and sodium lactate can be used as a lactic acid source, and lactic acid can be obtained in combination with other strong acids.

  In the method of the present invention, the ethanol blended in the carbonate-containing beverage may be anything that can be used as a food additive or alcohol, and examples thereof include brewed alcohol and ethanol obtained by chemical synthesis. Moreover, you may use the fermentation product fermented by ethanol by microorganisms, such as yeast. Furthermore, for example, ethanol-containing fermented products obtained by subjecting milk-containing beverages, fruit juices, vegetable juices and the like to ethanol fermentation can be used as raw materials for carbonate-containing beverages.

In this invention, the compounding quantity of the lactic acid and ethanol which can suppress the proliferation of the genus Sporactobacillus was discovered. As shown in the Examples described later, when lactic acid is contained at 0.08 mass% or more per carbonic acid-containing acidic beverage, or when ethanol is contained at 4 degrees or more, the growth of Sporolactocillus bacteria is significantly suppressed. . Also, if either the amount of lactic acid or ethanol is less than these amounts, a combination of lactic acid and ethanol can be used according to the following formula:
Formula C _L ≧ −0.02 × C _E +0.08, C _L > 0, C _E ≧ 0
Here, C _L : lactic acid content (mass%), C _E : ethanol frequency. The upper limit of C _L, and a problem of the difference in preference for each of the human sour, partly due to the antimicrobial effect of the formulation components, it is difficult to determine unconditionally, for example, 0.01 mass% or more, 3. 0 mass% or less is preferable. Regarding _CE, there are also problems of differences in the preference of each person to ethanol and the antibacterial effect of the blended components, and it is difficult to determine them in general. For example, 0.5 degrees or more and 20 degrees or less are preferable. . The “frequency” of ethanol can be measured by the method described in the following book. 4th revision of the National Tax Agency specified analysis method comment, P15 (A), Floating method (Japan Brewing Association, issued on February 20, 1993).

  A person skilled in the art can select any combination of the blending amounts according to the above-mentioned conditions depending on the nature of the carbonate-containing beverage to be produced. Since the ease of growth of Sporolactobacillus bacteria varies depending on the materials contained in the carbonated acid-containing beverage, it is necessary to confirm beforehand whether the growth of Sporolactocillus bacteria is suppressed by inoculation tests. The optimal lactic acid content and ethanol frequency can be set.

  In order to produce the carbonate-containing beverage of the present invention, first, a preparation liquid containing the specific amount of lactic acid and / or ethanol described above is prepared. Depending on the requirements of the product to be manufactured, the preparation liquid may contain dairy ingredients, fruit juice, vegetable juice, cereals, teas, various alcoholic beverages, and acidulants, flavorings, and various food additives as appropriate. Can be blended. If necessary, the preparation liquid may be sterilized (pre-sterilized). Next, carbon dioxide is blown into the prepared liquid using a carbonator, the container is filled, the lid is closed, and the roll is closed. Finally, the entire container is heated and maintained at a predetermined temperature (for example, 60 to 75 ° C.) for a predetermined time (for example, 10 minutes), thereby performing a sterilization treatment to obtain a product.

The basic quality of the beverage of the present invention includes pH and carbon dioxide content. The pH is preferably about 2.7 or more in order to reduce the growth potential of Sporolactocillus bacteria, and the pH is about 4. from the viewpoint of taste design and sterilization conditions defined by the Food Sanitation Law. Desirably, it is less than 5. The carbon dioxide content contained in the product is preferably such that the pressure of carbon dioxide in a sealed container at 20 ° C. is about 0.2 kgf / cm ² or more in order to reduce the risk of microbial contamination such as mold. From the viewpoint of avoiding container explosion at the time of post-sterilization, it is desirable that the carbon dioxide pressure in the sealed container at 20 ° C. is less than about 2.7 kgf / cm ² .

  In general sterilization conditions for carbonic acid-containing acidic beverages in the Food Sanitation Law, sterilization at 65 ° C. for 10 minutes or more is required when animal and plant tissues are included. According to the present invention, even when the liquid composition of the beverage is such that the genus Sporolactocillus is likely to grow, by adding lactic acid and optionally ethanol, post-sterilization (for example, 60-75 ° C) is sufficient and there is no need to introduce pre-sterilization (eg, 95 ° C or higher). Of course, in order to avoid the risk of microbial contamination, there is no problem in setting the post-sterilization conditions to 75 ° C. or higher based on the strength of the container.

  Furthermore, since lactic acid and ethanol are stable to heat, they do not decompose under the sterilization conditions applied to ordinary beverages. Therefore, the growth inhibitory effect of the carbonic acid-containing acidic beverage and the carbonic acid-containing acidic alcoholic beverage of the present invention on the genus Sporolactocillus is preserved even when the heat sterilization treatment is performed. Furthermore, when sealed, the degradation during storage is unlikely to occur, so the growth inhibitory effect remains and lasts for a long time. Therefore, the appearance and flavor of the beverage of the present invention do not deteriorate over a long period of time.

  Although there is no limitation in particular about the container of the carbonated acidic drink of this invention, PET bottle, a steel can, an aluminum can, a bottle etc. can be mentioned. Lactic acid and ethanol formulated in accordance with the present invention do not degrade or decrease in these containers.

  Hereinafter, although the detail of this invention is shown in an Example, this invention is not limited to this.

<Proliferation suppression method>
(1) Bacteria belonging to the genus Sporolactobacillus The strain used is Sporactobacillus bacterium A1419 (CP2977) stored by Calpis Co., Ltd. This strain was stored frozen in a GAM medium containing 30% glycerol at -70 ° C. When used, this strain was thawed with running water before the test. Using a pasteur pipette with a sterilized cotton plug, 300 to 500 μL was inoculated with respect to 5 mL of MRS semi-fluid medium containing 0.1 mass% agar. Subsequently, static culture was performed at 30 ° C. for 18 hours. This was used as a preculture solution.

(2) Preparation of Carbonic Acid-Containing Acidic Alcoholic Beverage for Test Carbonic acid-containing acidic beverages with the composition shown in Table 1 (ethanol content 0 degree, lactic acid amount 0 mass%) were prepared.

To this beverage, lactic acid (manufactured by Pulac Co., Ltd.) and alcohol for raw materials (joint spirits, ethanol) were added to prepare a test carbonate-containing acidic alcoholic beverage. Regarding the ethanol content, four levels (0, 2, 3, 4, 5 degrees) were set. As for the lactic acid content, four levels (0, 0.02, 0.08, 0.09, 0.10 mass%) were set. The change in acidity due to the use of lactic acid was adjusted so that the blending ratio of citric acid (anhydrous) was reduced and the total amount of organic acids was equal (0.23 mass%). The sugar content was 12 ° Brix. The pH was adjusted to 3.4 by adjusting the blending ratio of trisodium citrate. The solid content of non-fat milk was 0.73, and the carbon dioxide pressure in a sealed container at 20 ° C. was 1.4 kgf / cm ² . The container used was a 350 mL can.

(3) Inoculation Aseptic carbonic acid-containing alcoholic beverage for test (ethanol content, lactic acid content adjusted) was added aseptically 1% of the preculture solution.

(4) Storage test The storage test was carried out by static culture for 14 days in an incubator at 30 ° C. A carbonate-containing acidic alcoholic beverage after storage was obtained.

(5) Liquidity evaluation of test carbonic acid-containing acidic alcoholic beverage (cultured) The liquidity of test carbonic acid-containing acidic alcoholic beverage (cultured) was analyzed.
(i) Appearance: The presence or absence of separation between the aqueous phase and the milk phase of the carbonated acid spirit beverage (cultured) was evaluated.
(ii) Flavor: The presence or absence of a foul odor (such as cheese fragrance, yogurt fragrance, and rotten odor) of a carbonated alcoholic beverage (cultured) was evaluated.
(iii) Organic acid: The amount of citric acid (mass%), the amount of lactic acid (mass%), and the amount of acetic acid (mass%) were measured by high performance liquid chromatography.

(6) Results
(i) Appearance The results are shown in Table 2. This confirms that there is no change in the appearance after the storage test under the condition where “◯” is set, that is, the ethanol content is 4 degrees or more, the lactic acid content is 0.08 mass% or more, or the combination of lactic acid and ethanol. It was.

(ii) Flavor The results are shown in Table 3. From this, it was confirmed that there was no change in the flavor after the storage test under the conditions where “◯” was set, that is, ethanol content of 4 degrees or more, lactic acid content of 0.08 mass% or more, or a combination of lactic acid and ethanol. It was.

(iii) Organic acid (lactic acid)
The results are shown in Table 4. From this, it was confirmed that there was no change in the lactic acid composition after the storage test under the condition where “◯” was set, that is, ethanol content of 4 degrees or more, lactic acid content of 0.08 mass% or more, or a combination of lactic acid and ethanol. It was done.

(iv) Organic acid (citric acid)
The results are shown in Table 5. As a result, the citric acid composition after the storage test does not change under the conditions where “◯” is set, that is, ethanol content of 4 degrees or more, lactic acid content of 0.08 mass% or more, or a combination of lactic acid and ethanol. confirmed.

(v) Organic acid (acetic acid)
The results are shown in Table 6. From this, it is confirmed that there is no change in the acetic acid composition after the storage test under the condition where “◯” is set, that is, the ethanol content is 4 degrees or more, the lactic acid content is 0.08 mass% or more, or the combination of lactic acid and ethanol. It was done.

(vi) Overall evaluation
The results of (i) to (v) are summarized in Table 7.

From this, the storage test was performed by setting the conditions for setting “◯”, that is, the ethanol content is 4 degrees or more, the lactic acid content is 0.08 mass% or more, or the combination of lactic acid and ethanol is set to a carbonated acidic alcoholic beverage. It was confirmed that there was no change before and after. When the ethanol content is less than 4 degrees and the lactic acid content is less than 0.08 mass%, the ethanol content (C _E ) and the lactic acid content (C _L ) for suppressing the influence of sporolactobacillus growth It was derived that the combination follows the formula C _L ≧ −0.02 × C _E +0.08, C _L > 0, C _E ≧ 0.

<Product preservation test>
(1) Preparation of Formulation Solution According to Example 1, 100 L of a formulation solution containing a lactic acid content of 0.08 mass% and an ethanol frequency of 4 degrees was prepared.

(2) Adjustment of bacterial solution Adjustment was carried out according to Example 1.

(3) Product adjustment Carbonation operation was performed on the prepared solution (not pre-sterilized). To this carbonic acid-containing solution, Sporolactobacillus liquid (1%) cooled to 10 ° C. or lower was added and gently stirred. This liquid was filled and wound into a 350 mL can and subjected to post-sterilization treatment (70 ° C., 10 minutes). With this operation, 250 products were adjusted.

(4) Implementation of Storage Test The adjusted product was stored in a temperature-controlled room at 20 ° C. for 1 month. Changes in quality after storage were examined by sensory evaluation for the presence or absence of abnormalities by all four panelists trained in flavor evaluation.

(5) Results Table 8 shows the results of the inspection. As a result, no particular abnormality was confirmed for all products. Therefore, it was evaluated that there was no problem in storage stability.

  According to the present invention, a simple method for producing a carbonated acidic beverage and a carbonated acidic alcoholic beverage in which the growth of Sporolactobacillus bacteria is suppressed is provided. Furthermore, there are provided a carbonated acidic beverage and a carbonated acidic alcoholic beverage that are prevented from deterioration in appearance and flavor over a long period of time due to the growth-inhibiting effect of Sporolactocillus bacteria.

Claims (2)

A carbonate-containing beverage in which the growth of Sporolactocillus bacteria is suppressed, wherein lactic acid and optionally ethanol are represented, and the relationship between the lactic acid content and the ethanol content is represented by the following formula:
Formula C _L ≧ −0.02 × C _E +0.08, C _L > 0, C _E ≧ 0 (C _L : lactic acid content (mass%),
C _E : Ethanol (frequency))
A carbonated beverage characterized by being formulated so as to satisfy the above conditions and adjusting the pH to 2.7 to 4.5. A method for producing a carbonated beverage in which the growth of Sporolactocillus bacteria is suppressed, wherein the carbonated beverage is lactic acid and optionally ethanol, and the relationship between the lactic acid content and the ethanol content is represented by the following formula:
Formula C _L ≧ −0.02 × C _E +0.08, C _L > 0, C _E ≧ 0 (C _L : lactic acid content (mass%),
C _E : Ethanol (frequency))
The internal pressure of the carbon dioxide gas in the sealed container at 20 ° C. is 0.2 kgf / c.
m ^{2 to} 2.7 kgf / cm ² and pH to 2.7 to 4.5
A method characterized by sterilizing at a temperature of 0 to 75 ° C.

Images