JP2014515934A - 液状食品濃縮物の製造方法 - Google Patents
液状食品濃縮物の製造方法 Download PDFInfo
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- JP2014515934A JP2014515934A JP2014513929A JP2014513929A JP2014515934A JP 2014515934 A JP2014515934 A JP 2014515934A JP 2014513929 A JP2014513929 A JP 2014513929A JP 2014513929 A JP2014513929 A JP 2014513929A JP 2014515934 A JP2014515934 A JP 2014515934A
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Abstract
Description
本発明は、ブリックス値が20°を上回る溶液または濃縮物もしくは抽出物からpHが3未満の液状食品濃縮物(concentrated liquid foodstuff)を製造する方法に関する。
炭水化物オキシダーゼとカタラーゼの助けによる糖から酸への酵素転換は、特に食品工業において多くの技術的用途を見出している。幾つかの用途では、炭水化物オキシダーゼは、食料製品から酸素を除去してその品質を保存するのに用いられる。他の用途では、食料製品の糖含量の減少が望ましい。
CATの反応:H2O2→H2O+1/2O2
前記の目的は、特許請求の範囲の請求項1または3に記載の方法によって解決される。本発明は、請求項16に記載の液状食品濃縮物および請求項17に記載のRTD(レディ・トゥ・ドリンク)組成物も提供する。
この実施例では、1Lの加糖茶混合物(40°ブリックス)を、様々な温度(それぞれ、40℃、25℃および3℃)において1000ppmのGOX(1650単位/g)および1000ppmのCAT(16500単位/g)により処理した。酸素の一定供給は、濃縮物にガラス給気フリットで空気を送ることによって行った。加糖茶混合物は、下記の成分から成っていた(w/w)。
水 43.98%
茶抽出物 0.82%
追加の緩衝物質または塩基は、添加しなかった。
40°ブリックスの加糖茶混合物(実施例1による組成物)を、1000ppmのGOX(1650単位/g)および1000ppmのCAT(16500単位/g)により連続的に4回処理した。酸素の一定供給は、濃縮物にガラス給気フリットで空気を送ることによって行い、全工程を連続的に25℃に保持した。酵素の最初の添加後、濃縮物の酸素含量は、1時間以内に初期の80〜90%から約3〜5%に低下した。両酵素は、それぞれ2〜3日毎に添加した。従って、全量で4000ppmのそれぞれの酵素を添加した。pHが最終的に2.53に低下した11日後に工程を停止し、最終的量が13.3g/Lのグルコン酸を分析により検出した。
全工程中、温度を3℃に保持したことを除き、実施例2に示したのと同様の実験を行った。反応の結果、最終pHは2.33となり、11日間のインキュベーションの後、26.3g/Lのグルコン酸を分析により検出した。従って、通常の最適条件から外れた温度の調整により、生成したグルコン酸の量は約100%に増加し、濃縮物のpHを2.5未満にまで低下した。
実施例4は、液状食品濃縮物の製造のためのパイロットプラント試験を示す。40°ブリックスの加糖茶混合物(実施例1による組成物)25kgを、1000ppmのGOX(1650単位/g)および1000ppmのCAT(16500単位/g)により連続的に4回処理した。両酵素は、それぞれ2日毎に添加した。酸素の一定供給は、濃縮物に容積流量3L/分で空気を送ることによって行った。全工程は、強化二重壁ガラス容器によって連続的に3℃に保持した。pHが最終的に2.29に低下した11日後に工程を停止し、最終的量が23.3g/Lのグルコン酸を分析により検出した。図2は、工程中のpH値とグルコン酸濃度の変化を示す。
市販の濃縮グレープジュース(65°ブリックス)を蒸留水で40°ブリックスまで希釈した。この混合物800gを、165ppmのGOX製剤(Gluzyme 1000 BG、公表活性が10,000単位/g、Novozymes)および660ppmのCAT製剤(Catazyme 25L、公表活性が25,000単位/g、Novozymes)で処理した。酸素の一定供給は、濃縮物にガラス給気フリットで空気を送ることによって行い、全工程を連続的に6日間3℃に保持した。6日後に、濃縮グレープジュースのpHは約2.6であり、約97g/Lのグルコン酸を含んでいた。濃縮物を85℃で1分間低温殺菌を行い、残留酵素活性を不活性化した。図3には、工程中のpH減少およびグルコン酸生成の進展を示す。
実施例5の酸味のある酵素処理した濃縮物を、次いで蒸留水で35°ブリックスまで希釈し、28℃に加熱した。次に、市販の酵素製剤(SIHA−Aktiv Hefe 3、サッカロミセス・セレビシアエ(Saccharomyces cerevisiae)、Begerow)を200mg/Lの濃度で加えた。28℃で30時間インキュベーションした後、ブリックスは33.5°ブリックスまで1.5%だけ減少し、発酵培養物の代謝作用により1容積%のエタノールが濃縮物に生成した。次に、発酵濃縮物を85℃で1分間低温殺菌し、酵母を不活性化した。
Wong, C. M., Wong, K. H., Chen, X. D. (2008): 「グルコースオキシダーゼ:ナチュラル・オカーレンス、機能、特性および産業上の応用 (Glucose oxidase; natural occurrence, function, properties and industrial applications)」, Applied Microbial Biotechnology; 78:927-938.
Bankar, S. B., Mahesh, V. B., Singhal, R. S., Ananthanarayan, L. (2009): 「グルコースオキシダーゼ−概要 (Glucose oxidase - an overview)」; Biotechnology advances, 27:489-501.
Gibson, Q. H., Swoboda, B. E. P., Massey, V. (1964): 「グルコースオキシダーゼの動態および作用機構 (Kinetics and Mechanism of Action of Glucose Oxidase)」; The Journal of Biological Chemistry, 239, 3927-3934.
Miron J., Gonzales, M. P., Vasquez, J. A., Pastrana, L., Murado, M. A. (2004): 「阻害、不活性化および拡散効果およびそれらの相互作用などのグルコースオキシダーゼ動態の数学的モデル (A mathematical model for glucose oxidase kinetics, including inhibitory, deactivant and diffusional effects and their interactions)」. Enzyme and microbial technology 34:513-522.
「食物酵素学ハンドブック(Handbook of Food Enzymology)」, 監修者: Whitaker, J. R., Voragen, A. G. J., Wong, D., W., S. (2003), Marcel Dekker, New York, 425-432.
Hatzinikolaou, D. G., Hansen, O. C., Macris, B. J., Tingey, A., Kekos, D, Goodenough, P., Stougaard, A. (1996) 「アスペルギルス・ニガー由来の新規なグルコースオキシダーゼ:酵素および遺伝子の特性評価、および調整研究 (New glucose oxidase from Aspergillusniger: characterization and regulation studies of enzyme and gene)」; Appl. Microbiol. Biotechnol. 46:371-381.
Claims (18)
- ブリックス値が20°を上回る糖溶液を、その処理前または処理中に緩衝物質または塩基性物質の添加によってpHを調整することなしに、炭水化物オキシダーゼおよびカタラーゼを用いて処理し、
pHが3未満である液状食品濃縮物を得る
ことを含む、液状食品濃縮物の製造方法。 - 該溶液が、果物、ベリー、野菜、ハーブ、ナッツ、香辛料、真菌類、穀物および農作物からなる群より選択される少なくとも1種類の成分を更に含んでなる、請求項1に記載の方法。
- 果物、ベリー、野菜、ハーブ、ナッツ、香辛料、真菌類、穀物または農作物からの少なくとも1種類の液状濃縮ジュースおよび/または少なくとも1種類の抽出物であって、前記濃縮物はブリックス値が20°を上回るものを、その処理前または処理中に緩衝物質または塩基性物質の添加によってpHを調整することなしに、炭水化物オキシダーゼおよびカタラーゼを用いて処理し、
最終pHが3未満である液状食品濃縮物を得る、
ことを含む、液状食品濃縮物の製造方法。 - 炭水化物オキシダーゼが、グルコースオキシダーゼ、ヘキソースオキシダーゼおよびラクトースオキシダーゼからなる群より選択される、請求項1〜3のいずれか一項に記載の方法。
- 該溶液または濃縮物もしくは抽出物のブリックス値が、少なくとも30°である、請求項1〜4のいずれか一項に記載の方法。
- 処理中の温度が0〜30℃である、請求項1〜5のいずれか一項に記載の方法。
- 処理が10〜30℃の温度で開始する、請求項1〜6のいずれか一項に記載の方法。
- pHが4未満となったら、処理中の温度を0〜10℃に下げる、請求項1〜7のいずれか一項に記載の方法。
- 前記溶液または濃縮物もしくは抽出物が、安定剤、色剤、甘味料およびフレーバーからなる群より選択される少なくとも1種類の機能性化合物を更に含んでなる、請求項1〜8のいずれか一項に記載の方法。
- 糖が、マルトース、ラクトース、グルコース、ヘキソース、加水分解したショ糖濃縮物、転化糖シロップ、グルコースシロップ、フルーツジュースおよび濃縮フルーツジュース由来の天然果糖からなる群より選択される、請求項1〜9のいずれか一項に記載の方法。
- 食品が、活性なスタータ培養物を含んでなる、請求項1〜10のいずれか一項に記載の方法。
- 液状食品濃縮物を、続いて発酵用の活性なスタータ培養物で処理する、請求項1〜10のいずれか一項に記載の方法。
- 活性なスタータ培養物が、ラクトバシラセエ(lactobacillaceae)、ビフォドバクテリアセエ(bifodobacteriaceae)、アセトバクテラセエ(Acetobacteraceae)、リゾプス(Rhizopus)、アスペルギルス(Aspergillus)、カンジジア(Candidia)、ゲオトリクム(Geotrichum)、ペニシリウム(Penicillium)およびサッカロミセス(Saccharomyces)の科からなる群より選択される、請求項11または12に記載の方法。
- 炭水化物オキシダーゼの活性が、1000単位/g〜50000単位/gである、請求項1〜13のいずれか一項に記載の方法。
- カタラーゼの活性が、10000単位/g〜100000単位/gである、請求項1〜14のいずれか一項に記載の方法。
- 請求項1〜15のいずれか一項に記載の方法によって得られうる、液状食品濃縮物。
- 希釈剤と、請求項16に記載の液状食品濃縮物とを含んでなる、RTD(レディ・トゥ・ドリンク)組成物。
- RTD(レディ・トゥ・ドリンク)組成物の調製のための、請求項1〜15のいずれか一項に記載の方法によって得られる液状食品濃縮物の使用。
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RU2609943C1 (ru) * | 2015-10-06 | 2017-02-07 | Олег Иванович Квасенков | Способ получения концентрата квасного сусла |
RU2609949C1 (ru) * | 2015-10-06 | 2017-02-07 | Олег Иванович Квасенков | Способ получения концентрата квасного сусла |
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CN106306932A (zh) * | 2016-08-12 | 2017-01-11 | 周奇 | 一种山竹蓝莓酸 |
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