JP2019103441A - Acidic beverage containing lactobacillus sporogenes and method of producing the same - Google Patents
Acidic beverage containing lactobacillus sporogenes and method of producing the same Download PDFInfo
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- JP2019103441A JP2019103441A JP2017237895A JP2017237895A JP2019103441A JP 2019103441 A JP2019103441 A JP 2019103441A JP 2017237895 A JP2017237895 A JP 2017237895A JP 2017237895 A JP2017237895 A JP 2017237895A JP 2019103441 A JP2019103441 A JP 2019103441A
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- lactic acid
- acidic beverage
- sporicidal
- acidic
- acid bacteria
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Abstract
Description
本発明は、有胞子性乳酸菌を含有する酸性飲料及びその製造方法に関するものである。 The present invention relates to an acidic beverage containing a sporicidal lactic acid bacterium and a method for producing the same.
近年、“体質改善をねらった健康指向の食品”所謂、保健機能食品（特定保健用食品・栄養機能食品・機能性表示食品）が世を賑わしており、特に腸の環境改善効果を目指した商品の要望が高まってきている。そういった中である種の乳酸菌又はビフィズス菌を継続的に飲用することで腸内菌叢が改善され、それにより健康増進されることが多くの研究者による研究で明らかにされてきた。しかし、乳酸菌は一般に寿命が短く、特に乾燥条件下ではその生存率は極めて低い。また健康増進効果を得るには胃液及び胆汁酸による影響からのがれて腸管に達する必要があり、現在多くのメーカーでは酸に強い乳酸菌の探索と利用、腸溶性カプセルを用いた導入方法等が考案され、実用化されてきている。 In recent years, "health oriented food aimed at improving constitution", so-called health functional food (food for specified health food, nutritional function food, functional indication food) has been in full swing, especially products aiming at environmental improvement effect of intestines The demand for is increasing. Under such circumstances, it has been clarified by research by many researchers that the intestinal flora is improved by continuously drinking certain lactic acid bacteria or bifidobacteria and thereby health promotion. However, lactic acid bacteria generally have a short life span, and their survival rate is extremely low, especially under dry conditions. In addition, in order to obtain a health promotion effect, it is necessary to get rid of the influence of gastric juice and bile acid and reach the intestinal tract, and many manufacturers are currently searching for and utilizing acid-resistant lactic acid bacteria, introducing methods using enteric capsules, etc. It has been devised and put to practical use.
一方、１９４９年に中山らはBacillus coagulans（バチルスコアギュランス）と同定される胞子を形成する乳酸菌（以下、有胞子性乳酸菌という）を緑麦芽から分離した（非特許文献１）。この有胞子性乳酸菌は、胞子を形成するが故に、一般的な非有胞子性乳酸菌と異なり、一定の条件下で乾燥や、熱、酸にも非常に強く、腸内で発芽して活発に増殖する特性を有する。そのため各種食品用途への応用がなされている。 On the other hand, Nakayama et al. Isolated a spore forming lactic acid bacterium identified as Bacillus coagulans (Bacillus coagulans) in 1949 (hereinafter referred to as a sporicidal lactic acid bacterium) from green malt (Non-patent Document 1). Since this sporicidal lactic acid bacteria form spores, unlike general non-sporicidal lactic acid bacteria, they are extremely resistant to drying, heat and acid under certain conditions, and germinate in the intestine and actively It has the property of growing. Therefore, application to various food applications is made.
しかしながら、有胞子性乳酸菌は、胞子が発芽せずにいることで耐熱性等に優れているものであり、一旦胞子が発芽し栄養細胞へ変化すると、耐熱性、耐薬品性等が失われてしまう。また、有胞子性乳酸菌は、粉末状態では極めて安定であり、１年以上にわたり一定の菌数を保持するが、水系で安定に保持する有効な手段がなく、各種飲料等への適用が困難であった。 However, sporicidal lactic acid bacteria are excellent in heat resistance etc. because the spores do not germinate, and once spores germinate and change into vegetative cells, heat resistance, chemical resistance etc. are lost. I will. In addition, sporicidal lactic acid bacteria are extremely stable in the powder state and retain a certain number of bacteria for over a year, but there is no effective means for stably maintaining them in a water system, and their application to various beverages etc is difficult. there were.
上記課題に対し、特許文献１には、低ｐＨ条件下で液剤の浸透圧を制御することにより、液剤中で胞子の発芽を抑制し、胞子の形態を安定に保持する技術が提案されている。また、特許文献２には、特定の耐熱性値を有する有胞子乳酸菌を選抜して飲料に添加する技術が提案されている。
しかしながら、いずれも特殊な要因を含み、簡便な製造方法とは言えない。
With respect to the above problems, Patent Document 1 proposes a technique for suppressing germination of spore in a liquid preparation by controlling the osmotic pressure of the liquid preparation under low pH conditions, and stably maintaining the morphology of the spores. . In addition, Patent Document 2 proposes a technique of selecting a spore-producing lactic acid bacterium having a specific heat resistance value and adding it to a beverage.
However, all of them contain special factors and can not be said to be a simple manufacturing method.
本発明は、有胞子性乳酸菌を含有する酸性飲料の製造方法において、従来の製造方法を大幅に変更すること無く、無菌下での混合および調整が不要であり、常温保存においても、長期間有胞子性乳酸菌の菌数が維持され、チルド流通させなくても良い酸性飲料の製造方法を提供することを課題とする。本発明はまた、常温保存においても、長期間有胞子性乳酸菌の菌数が維持される酸性飲料を提供することを課題とする。 The present invention, in the method for producing an acidic beverage containing sporicidal lactic acid bacteria, does not require any mixing and adjustment under aseptic conditions without largely changing the conventional production method, and can be maintained for a long time even in normal temperature storage. It is an object of the present invention to provide a method for producing an acidic beverage which can maintain the number of spore-producing lactic acid bacteria and do not require chilled distribution. Another object of the present invention is to provide an acidic beverage in which the number of sporicidal lactic acid bacteria is maintained for a long time even at normal temperature storage.
本発明者は、上記課題を解決するために鋭意検討した結果、有胞子性乳酸菌を含有する酸性飲料の製造工程において、調製された酸性飲料の加熱処理工程の条件を最適化することにより、上記課題を解決できることを見出し、本発明を完成するに至った。 As a result of intensive investigations to solve the above problems, the present inventor has optimized the conditions of the heat treatment process of the prepared acidic beverage in the process of producing the acidic beverage containing the sporicidal lactic acid bacteria. It has been found that the problems can be solved, and the present invention has been completed.
本発明の第１の要旨は、有胞子性乳酸菌を含有するｐＨ４．５未満の酸性飲料を調製する調製工程と、該調製工程で得られた酸性飲料を加熱処理する加熱工程とを含む酸性飲料の製造方法であって、該加熱工程は、加熱処理前の該酸性飲料中の有胞子性乳酸菌の計測数に対する加熱処理後の該酸性飲料中の有胞子性乳酸菌の計測数が対数比で０．８０以上となるように加熱処理する工程であることを特徴とする酸性飲料の製造方法、に存する。 According to a first aspect of the present invention, there is provided an acidic beverage comprising a preparation step of preparing an acidic beverage having a pH of less than 4.5 containing a sporicidal lactic acid bacterium, and a heating step of heat-treating the acidic beverage obtained in the preparation step. The heating step is characterized in that the number of counts of the sporicidal lactic acid bacteria in the acidic beverage after the heat treatment is 0 in a logarithmic ratio relative to the number of counts of the sporicidal lactic acid bacteria in the acidic beverage before the heat treatment. The present invention relates to a method for producing an acidic beverage, which is a step of heat treatment to be 80 or more.
本発明の第２の要旨は、有胞子性乳酸菌を含有するｐＨ４．５未満の酸性飲料であって、乳成分を含有し、２５℃で２週間保存後の該酸性飲料中の有胞子性乳酸菌の計測数が保存前の該酸性飲料中の有胞子性乳酸菌の計測数に対して対数比で０．８０以上１．１０以下であることを特徴とする酸性飲料、に存する。 A second aspect of the present invention is an acidic beverage of pH 4.5 or less containing a sporicidal lactic acid bacterium, which comprises a milk component and which is stored in the acidic beverage after storage for 2 weeks at 25 ° C. The acid beverage is characterized in that the number of counts of is 0.80 or more and 1.10 or less in logarithmic ratio with respect to the number of counts of sporicidal lactic acid bacteria in the acidic beverage before storage.
本発明によれば、従来の製造方法を大幅に変更すること無く、無菌下での混合および調整が不要であり、常温保存においても、長期間有胞子性乳酸菌の菌数が維持され、チルド流通させなくても良い酸性飲料を提供することができる。 According to the present invention, it is not necessary to mix and adjust under sterile conditions without significantly changing the conventional production method, and the number of sporicidal lactic acid bacteria is maintained for a long time even at normal temperature storage, and chilled distribution It is possible to provide an acidic beverage that does not have to be.
以下に本発明の実施の形態を詳細に説明する。
以下に記載する構成要件の説明は、本発明の実施態様の一例（代表例）であり、本発明はその要旨を超えない限り、これらの内容に特定はされない。
Embodiments of the present invention will be described in detail below.
The description of the configuration requirements described below is one example (representative example) of the embodiment of the present invention, and the present invention is not specified in the contents unless it exceeds the gist.
［酸性飲料の製造方法］
本発明の酸性飲料の製造方法は、有胞子性乳酸菌を含有するｐＨ４．５未満の酸性飲料を調製する調製工程と、該調製工程で得られた酸性飲料を加熱処理する加熱工程とを含む酸性飲料の製造方法であって、該加熱工程は、加熱処理前の該酸性飲料中の有胞子性乳酸菌の計測数に対する加熱処理後の該酸性飲料中の有胞子性乳酸菌の計測数が対数比で０．８０以上となるように加熱処理する工程（以下、この工程を「本発明の加熱工程」と称す場合がある。）であることを特徴とする。
[Method of producing an acidic beverage]
The method for producing an acidic beverage of the present invention comprises the steps of: preparing an acidic beverage having a pH of less than 4.5 containing a sporicidal lactic acid bacterium; and heating the acidic beverage obtained in the preparing step. The method for producing a beverage, wherein the heating step is based on the number of counts of the sporicidal lactic acid bacteria in the acidic beverage after the heat treatment relative to the number of counts of the sporicidal lactic acid bacteria in the acidic beverage before the heat treatment. It is characterized in that it is a step of heat treatment to be 0.80 or more (hereinafter, this step may be referred to as “the heating step of the present invention”).
＜有胞子性乳酸菌＞
本発明において、「有胞子性乳酸菌」とは、一般に、胞子を形成する乳酸菌を示すが、例えば、バチルスコアギュランス（Bacillus coagulans）や、スポロラクトバチルス（Sporolactobacillus）属乳酸菌の乾燥した胞子及び生菌菌体が挙げられ、これまでの食品への応用事例の多さ（食品添加への安心と安全）の点から、バチルスコアギュランス（Bacillus coagulans）を用いることが好適である。通常、酸性飲料の製造には、有胞子性乳酸菌に乳糖、白糖、デキストリン、デンプンなど適当な賦形剤もしくはそれらの混合物を混合して製造した製剤や乳酸菌原末が用いられ、中でも保存安定性の点から乳糖を賦形剤とした製剤が好ましく用いられる。
<Sporid lactic acid bacteria>
In the present invention, "sporicidal lactic acid bacteria" generally refers to spore-forming lactic acid bacteria, and examples thereof include dried spores of Bacillus coagulans and Spore lactobacilli belonging to the genus Sporolactobacillus. It is preferable to use Bacillus coagulans from the viewpoint of the number of application examples to food (reliable and safe for food addition), including viable bacterial cells. In general, a preparation prepared by mixing sporicidal lactic acid bacteria with a suitable excipient such as lactose, sucrose, dextrin, starch or a mixture thereof is used for producing acidic beverages, and a raw powder of lactic acid bacteria is used, among which storage stability From the point of point of view, formulations containing lactose as an excipient are preferably used.
本発明において、有胞子性乳酸菌は市販品だけでなく、自然界より新たに単離されたもの、または市販品より選抜育種または変異育種したものも使用できる。 In the present invention, not only commercialized sporicidal lactic acid bacteria but also those newly isolated from the natural world or those selected or mutated from commercial products can be used.
＜酸性飲料＞
本発明で言う酸性飲料とは、ｐＨ酸性の飲料であり、クエン酸、乳酸、酢酸、フマル酸、リンゴ酸、グルコン酸、コハク酸などの有機酸および／又はその塩を添加することで酸性化した飲料や、それら有機酸および／又はその塩を含む酸性の果汁、果実酢、穀物酢などを添加した酸性の飲料、乳成分をビフィズス菌や乳酸菌などで発酵することで酸性化した飲料などが挙げられ、品質安定性の点から、有機酸を添加することで酸性化した酸性飲料が好ましい。
<Acid drink>
The acidic beverage as referred to in the present invention is a pH acidic beverage, which is acidified by adding an organic acid such as citric acid, lactic acid, acetic acid, fumaric acid, malic acid, gluconic acid, succinic acid and / or a salt thereof Beverages, acidic juices containing such organic acids and / or their salts, fruit vinegar, cereal vinegar, etc., beverages fermented by fermenting milk components with bifidobacteria or lactic acid bacteria, etc. From the viewpoint of quality stability, acidic beverages that have been acidified by the addition of an organic acid are preferred.
本発明の酸性飲料は、有胞子性乳酸菌を含有し、ｐＨが４．５未満の酸性飲料である。酸性飲料のｐＨが４．５以上であると、酸性飲料中の有胞子性乳酸菌が発芽し易く、本発明の加熱工程を行っても、本発明の目的を達成し得ない。
酸性飲料のｐＨが過度に低いと飲料として不適当であるため、本発明の酸性飲料のｐＨは有胞子性乳酸菌の発芽抑制と、飲用適性との観点から、通常２．０以上４．５未満、好ましくは３．０以上４．５未満の範囲であり、更に好ましくは３．５以上４．５未満の範囲であり、特に３．８以上４．５未満の範囲であることが好ましい。
The acidic beverage of the present invention is an acidic beverage containing sporicidal lactic acid bacteria and having a pH of less than 4.5. When the pH of the acidic beverage is 4.5 or more, the sporicidal lactic acid bacteria in the acidic beverage are likely to germinate, and the object of the present invention can not be achieved even if the heating step of the present invention is performed.
The pH of the acidic beverage of the present invention is usually 2.0 or more and less than 4.5 from the viewpoint of suppression of germination of sporicidal lactic acid bacteria and drinking aptitude because the pH of the acidic beverage is unsuitable as a beverage if it is excessively low. It is preferably in the range of 3.0 or more and less than 4.5, more preferably in the range of 3.5 or more and less than 4.5, and particularly preferably in the range of 3.8 or more and less than 4.5.
なお、ここで、酸性飲料のｐＨとは、後述の調製工程と加熱工程を経て製造された本発明の酸性飲料のｐＨであり、通常、調製工程で得られた加熱処理前の酸性飲料のｐＨに該当する。なお、ｐＨの測定は、本発明の酸性飲料をよく混合し、２５℃条件にてｐＨ７（中性リン酸塩）標準液およびｐＨ４（フタル酸塩）標準液で校正したｐＨメーターを用いて行えばよい。 Here, the pH of the acidic beverage is the pH of the acidic beverage of the present invention produced through the preparation step and the heating step described later, and usually, the pH of the acidic beverage before the heat treatment obtained in the preparation step It corresponds to The pH is measured by mixing the acidic beverage of the present invention well and using a pH meter calibrated with a pH 7 (neutral phosphate) standard solution and a pH 4 (phthalate) standard solution at 25 ° C. It is good.
本発明の酸性飲料の有胞子性乳酸菌の含有量（計測数ともいう）は１×１０３ｃｆｕ／ｍＬ以上であることが好ましく、１×１０４ｃｆｕ／ｍＬ以上であることがより好ましく、１×１０５ｃｆｕ／ｍＬ以上であることが更に好ましい。有胞子性乳酸菌の含有量が１×１０３ｃｆｕ／ｍＬより少ないものでは、有胞子性乳酸菌含有飲料としての健康増進効果を十分に得ることができない場合がある。有胞子性乳酸菌による健康増進効果をより高める観点から、本発明の酸性飲料の有胞子性乳酸菌含有量は多い程好ましく、１×１０３ｃｆｕ／ｍＬ以上、特に１×１０５ｃｆｕ／ｍＬ以上であることが好ましいが、有胞子性乳酸菌の含有量が多すぎる場合、飲料の粘度が上昇することから、その含有量にも上限があり、通常１×１０１０ｃｆｕ／ｍＬ以下であり、好ましくは１×１０９ｃｆｕ／ｍＬ以下であり、更に好ましくは１×１０８ｃｆｕ／ｍＬ以下である。 The content (also referred to as the measurement number) of the sporicidal lactic acid bacteria of the acidic beverage of the present invention is preferably 1 × 10 3 cfu / mL or more, more preferably 1 × 10 4 cfu / mL or more, 1 More preferably, it is 10 5 cfu / mL or more. If the content of the sporicidal lactic acid bacteria is less than 1 × 10 3 cfu / mL, it may not be possible to sufficiently obtain the health promoting effect as a sporicidal lactic acid bacteria-containing beverage. From the viewpoint of further enhancing the health promoting effect of the spore forming lactic acid bacteria, the content of the spore forming lactic acid bacteria of the acidic beverage of the present invention is preferably as high as possible, and is preferably 1 × 10 3 cfu / mL or more, particularly 1 × 10 5 cfu / mL or more However, when the content of the sporicidal lactic acid bacteria is too high, the viscosity of the beverage increases, so the content also has an upper limit, and is usually 1 × 10 10 cfu / mL or less, preferably It is 1 × 10 9 cfu / mL or less, more preferably 1 × 10 8 cfu / mL or less.
なおここで、酸性飲料の有胞子性乳酸菌含有量とは、後述の調製工程と加熱工程を経て製造された本発明の酸性飲料の有胞子性乳酸菌含有量であるが、本発明の酸性飲料は、好ましくは１０〜３５℃で１４日以上保存した後も、上記好適な有胞子性乳酸菌含有量を維持するものである。 Here, the sporicidal lactic acid bacteria content of the acidic beverage refers to the sporicidal lactic acid bacteria content of the acidic beverage of the present invention manufactured through the preparation process and the heating process described later, but the acidic beverage of the present invention Preferably, even after storage at 10 to 35 ° C. for 14 days or more, the above-mentioned suitable sporicidal lactic acid bacteria content is maintained.
酸性飲料中の有胞子性乳酸菌含有量は、後述の実施例の項に記載される方法で測定される。 The sporicidal lactic acid bacteria content in the acidic beverage is measured by the method described in the section of the examples described later.
＜酸性飲料の配合成分＞
本発明の酸性飲料には、乳成分として、全脂粉乳、脱脂粉乳、生乳、牛乳、山羊乳、加糖練乳、無糖練乳、クリーム、発酵乳、バター、加工乳、チーズ等が含まれてよい。また、これらが適宜に組み合わせて含まれていてもよいし、これらをアミラーゼ、プロテアーゼ、リパーゼ、ホスホリパーゼ等の食品用酵素で改質したものが含まれていてもよい。さらには、これらを乳化剤や粉末基材などで加工した液状ないしは粉末状の乳化物、例えば、コーヒーホワイトナー、ホイップクリーム、粉末油脂等を含有するものであってもよい。乳成分が添加された酸性飲料は、有胞子性乳酸菌含有量を維持し易い傾向がある。
Ingredients of Acidic Beverage
The acidic beverage of the present invention may contain whole milk powder, skimmed milk powder, fresh milk, milk, goat milk, sweetened condensed milk, unsweetened condensed milk, cream, fermented milk, butter, processed milk, cheese, etc. as a milk component. . In addition, these may be contained appropriately in combination, and those obtained by modifying these with a food enzyme such as amylase, protease, lipase, phospholipase may be included. Furthermore, it may be a liquid or powdery emulsion obtained by processing these with an emulsifying agent or a powder base material, such as coffee whitener, whipped cream, powdery fat and oil and the like. Acidic beverages to which milk components have been added tend to maintain the sporicidal lactic acid bacteria content.
本発明の酸性飲料には、植物性の脂肪源が含まれていてもよい。例えば、豆乳、カカオバター、ココナッツ油、パーム油、パーム核油、やし油、大豆油、コーン油、ひまわり油、コメ油、菜種油などの植物性油脂、これらの植物性油脂を精製した油脂、水素添加やエステル交換等で加工した油脂、またはこれらの植物性油脂を乳化剤や粉末基材などで加工した液状ないしは粉末状の乳化物、例えば、植物脂肪コーヒーホワイトナー、植物脂肪ホイップクリーム、植物脂肪クリーム、粉末植物油脂等が含有されていてもよい。 The acidic beverage of the present invention may contain a vegetable fat source. For example, vegetable fats and oils such as soy milk, cocoa butter, coconut oil, palm oil, palm kernel oil, coconut oil, soybean oil, corn oil, sunflower oil, rice oil, rapeseed oil, fats and oils obtained by refining these vegetable fats and oils, Oils and fats processed by hydrogenation or transesterification, or liquid or powdery emulsions obtained by processing these vegetable fats and oils with an emulsifying agent or powder base material, eg, plant fat coffee whitener, plant fat whip cream, plant fat A cream, powdered vegetable oil and the like may be contained.
本発明の酸性飲料はまた、乳化安定性の向上や沈殿防止の目的で、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステルなどの乳化剤や、上記目的で添加される食品や食品添加物を含んでいてもよい。 The acidic beverage of the present invention may also be used as an emulsifier such as sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, or a food or food additive added for the above purpose for the purpose of improving emulsion stability and preventing precipitation. May be included.
本発明の酸性飲料には、本発明の効果に影響を与えない限度において、必要により、更に、砂糖、果糖、ブドウ糖、マルトース、ガラクトース、マンノース、フコース、キシロース、トレハロース、ラクトース、マンノオリゴ糖、マルトオリゴ糖、α−、β−、γ−シクロデキストリン、デキストリン、難消化性デキストリン、ペクチン、アルギン酸、アルギン酸プロピレングリコールエステル、カルボキシメチルセルロースナトリウム、カラギーナン、タマリンドシードガム、タラガム、カラヤガム、グアガム、ローカストビーンガム、トラガントガム、プルラン、ジェランガム、ネイティブジェランガム、アラビアガム、キサンタンガム、寒天、微結晶セルロース、発酵セルロース、キトサン、ファーセラン、でんぷん、加工でんぷん、イヌリン等の単糖やオリゴ糖、多糖類を含む糖類；エリスリトール、キシリトール、マルチトール、ソルビトール、マンニトール、イノシトール等の糖アルコール；スクラロース、アスパルテーム、アセスルファムカリウム、ネオテーム、ステビア抽出物などの各種甘味料；カゼインナトリウム、ホエータンパク質、アルブミン、ゼラチン、大豆タンパク質などの各種動物および植物由来のタンパク質とその分解物；レモンオイル、オレンジオイル、ミントオイル等の香料；β−カロテン、アスタキサンチン、リコピン、パプリカ色素などのカロテノイド、クロロフィル等の色素；果汁や果肉およびその粉砕物やペースト、ココアパウダー、大豆や小豆、コメ、麦などの穀物またはその粉末、コーヒー、紅茶、緑茶およびそのエキス、食塩などの風味付け素材；カルシウム、鉄などのミネラル素材；ビタミンやコエンザイムＱ１０、アミノ酸、ペプチド等のような栄養素材；二酸化炭素；ローズマリー抽出物、茶抽出物、ヤマモモ抽出物などの酸化防止剤；カラシ抽出物、リゾチーム等の日持向上剤；ナイシン、ソルビン酸およびその塩などの保存料；などを添加することもできる。 The acidic beverage of the present invention may further contain, if necessary, sugar, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, lactose, mannooligosaccharide, maltooligosaccharide, as long as the effects of the present invention are not affected. Α-, β-, γ-cyclodextrin, dextrin, indigestible dextrin, pectin, alginic acid, alginic acid propylene glycol ester, carboxymethylcellulose sodium, carrageenan, tamarind seed gum, cod gum, karaya gum, guar gum, locust bean gum, tragant gum, Pullulan, gellan gum, native gellan gum, gum arabic, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, chitosan, farcelan, starch, processed starch, iran Monosaccharides such as phosphorus and oligosaccharides, saccharides including polysaccharides; sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, inositol and the like; various sweeteners such as sucralose, aspartame, acesulfame potassium, neotame and stevia extract; Proteins from various animals and plants such as casein sodium, whey protein, albumin, gelatin, soy protein and their decomposition products; Flavors such as lemon oil, orange oil, mint oil; β-carotene, astaxanthin, lycopene, paprika pigment etc Carotenoids, pigments such as chlorophyll; Fruit juice and pulp and their grounds and pastes, cocoa powder, grains such as soybeans and red beans, rice, oats or their powders, coffee, black tea, green tea and its extracts, salt etc. Flavored materials; mineral materials such as calcium and iron; nutritional materials such as vitamins and coenzyme Q10, amino acids, peptides etc .; carbon dioxide; antioxidants such as rosemary extract, tea extract, yamamomo extract; And preservatives such as lysozyme; and preservatives such as nisin and sorbic acid and salts thereof.
これらの配合成分のうち、本発明の酸性飲料は、少なくとも乳成分を含むことが有胞子性乳酸菌の発芽抑制の観点から好ましく、本発明の酸性飲料が乳成分を含む場合、酸性飲料中の乳成分由来の乳固形分の含有量については特に制限はないが、通常０．１重量％以上、好ましくは０．５重量％以上、更に好ましくは１．０重量％以上であり、通常２０重量％以下、好ましくは１５重量％以下、更に好ましくは１０重量％以下であることが好ましい。 Among these components, it is preferable that the acidic beverage of the present invention contains at least a milk component from the viewpoint of suppression of germination of sporulated lactic acid bacteria, and when the acidic beverage of the present invention contains a milk component, milk in the acidic beverage The content of milk solids derived from the ingredients is not particularly limited, but is usually 0.1% by weight or more, preferably 0.5% by weight or more, more preferably 1.0% by weight or more, and usually 20% by weight The content is preferably 15% by weight or less, more preferably 10% by weight or less.
なお、本発明の酸性飲料の上記配合成分以外の成分は通常水である。 In addition, components other than the said mixing | blending component of the acidic drink of this invention are water normally.
＜調製工程＞
本発明の酸性飲料の製造方法における調製工程は、有胞子性乳酸菌、好ましくは前述の乳酸菌製剤などと、酸性飲料の原料、即ち、必要に応じて添加される乳成分等の前述の酸性飲料の配合成分やｐＨ調製のための有機酸および／又はその塩などを混合して有胞子性乳酸菌を含有するｐＨ４．５未満の酸性飲料を調製する工程である。
<Preparation process>
The preparation process in the method for producing an acidic beverage according to the present invention comprises a sporicidal lactic acid bacterium, preferably the above-mentioned lactic acid bacterium preparation and the like, and a raw material of the acidic beverage, ie, the aforementioned acidic beverage such as a milk component added as needed. This is a step of preparing an acidic beverage having a pH of less than 4.5, which contains a spore-forming lactic acid bacterium, by mixing the blending components, an organic acid for pH adjustment, and / or a salt thereof.
各成分の混合順序には特に制限はないが、例えば、水に乳成分等の配合成分と、有機酸および／又はその塩、有胞子性乳酸菌を添加混合して酸性飲料を調製する場合、まず、水に乳成分等の配合成分を混合して均一に溶解させ、その後有機酸および／又はその塩を添加して所定のｐＨに調整した後、必要量の有胞子性乳酸菌を添加し、最後に水を加えて各成分の濃度を調製する方法が好ましい。 The order of mixing the respective components is not particularly limited. For example, in the case of preparing an acidic beverage by adding a mixed component such as a milk component, water, an organic acid and / or a salt thereof, and sporicidal lactic acid bacteria to water, for example After mixing the ingredients such as milk ingredients in water, dissolving them uniformly, then adding the organic acid and / or the salt thereof to adjust to a predetermined pH, add the required amount of sporicidal lactic acid bacteria, and finally Preferably, water is added to the solution to adjust the concentration of each component.
この酸性飲料の調製に当り、粉末状の成分の溶解を促進するために８０℃以下の温度、例えば５０〜８０℃程度に加熱してもよい。この場合、有胞子性乳酸菌の添加に先立ち、或いは、有胞子性乳酸菌添加前のｐＨ調整に先立ち、３０℃以下、例えば１５〜３０℃に冷却するのが商品の風香味の維持および調製工程中の有胞子性乳酸菌数を安定に維持する観点から好ましい。 In preparation of this acidic beverage, heating may be performed at a temperature of 80 ° C. or less, for example, about 50 to 80 ° C., in order to accelerate the dissolution of the powdery components. In this case, prior to the addition of the sporicidal lactic acid bacteria, or prior to the pH adjustment prior to the addition of the sporicidal lactic acid bacteria, cooling to 30 ° C. or less, for example 15 to 30 ° C. It is preferable from the viewpoint of stably maintaining the number of sporicidal lactic acid bacteria.
＜加熱工程＞
本発明の酸性飲料の製造方法における加熱工程は、調製工程で得られた酸性飲料を加熱処理する工程であり、この加熱工程の加熱処理は、加熱処理前の該酸性飲料中の有胞子性乳酸菌の計測数に対する加熱処理後の酸性飲料中の有胞子性乳酸菌の計測数が対数比で０．８０以上となるように行われる。酸性飲料をこの対数比が０．８０以上となるように加熱処理することにより、原料および製造環境由来の非耐熱性微生物を殺菌することができ、酸性飲料中の有胞子性乳酸菌の安定性を高めることができる。
<Heating process>
The heating step in the method for producing an acidic beverage of the present invention is a step of subjecting the acidic beverage obtained in the preparation step to a heat treatment, and the heat treatment of the heating step is a sporicidal lactic acid bacterium in the acidic beverage before the heat treatment. It is carried out so that the number of measurements of the spore forming lactic acid bacteria in the acidic beverage after the heat treatment relative to the number of measurements of S. becomes 0.80 or more in logarithmic ratio. By heat-treating the acidic beverage so that the logarithmic ratio is 0.80 or more, non-heat-resistant microorganisms derived from the raw material and the production environment can be sterilized, and the stability of the sporicidal lactic acid bacteria in the acidic beverage can be reduced. It can be enhanced.
本発明において、「加熱処理前の酸性飲料中の有胞子性乳酸菌の計測数に対する加熱処理後の酸性飲料中の有胞子性乳酸菌の計測数の対数比」とは、加熱処理前の酸性飲料中の有胞子性乳酸菌の計測数をＡ、加熱処理後の酸性飲料中の有胞子性乳酸菌の計測数をＢとした場合、加熱処理前の酸性飲料中の有胞子性乳酸菌の計測数Ａの対数であるｌｏｇＡに対する加熱処理後の酸性飲料中の有胞子性乳酸菌の計測数Ｂの対数であるｌｏｇＢの比＝ｌｏｇＢ／ｌｏｇＡで算出される値であり、本発明の加熱工程はｌｏｇＢ／ｌｏｇＡが０．８０以上となるように加熱処理することを特徴とする。 In the present invention, “the logarithmic ratio of the number of sporicidal lactic acid bacteria in the acid beverage after the heat treatment to the number of sporicidal lactic acid bacteria in the acid beverage before the heat treatment” refers to the ratio in the acidic beverage before the heat treatment The number of counts of the sporicidal lactic acid bacteria in the acid beverage before the heat treatment, where A is the number of sporicidal lactic acid bacteria being counted, and B is the number of counts of sporicidal lactic acid bacteria in the acid beverage after the heat treatment. The ratio of log B, which is the logarithm of the number B of sporulated lactic acid bacteria in the acidic beverage after heat treatment to log A = log B / log A, and the heating step of the present invention has log B / log A of 0 Heat treatment is performed so as to be not less than 80.
加熱工程の加熱条件や加熱方式等は、ｌｏｇＢ／ｌｏｇＡが０．８０以上となるように加熱処理できる方法であればよく、特に制限はない。 The heating conditions and heating method of the heating step may be any method as long as the heat treatment can be performed so that log B / log A is 0.80 or more, and there is no particular limitation.
酸性飲料の加熱方式には、熱媒（例えば蒸気）と酸性飲料を直接接触させて加熱する直接加熱方式と、熱交換器を使用して酸性飲料を加熱する間接加熱方式とが挙げられる。食品の直接加熱方式は、１００℃以上の温度で加熱（いわゆるレトルト殺菌）されることが一般的であるが、本発明のような酸性飲料であれば、充分に加熱された内容物そのものの温度で容器内面をも加熱するホットパック（この際転倒もしくは反転して蓋部分にも充分熱を行き渡らせる）、もしくはパストライザーと呼ばれる熱水シャワーで加熱する方式が好ましい。また、間接加熱方式としては、内容物を充填直前に超高温短時間加熱処理し、密封後の加熱処理を軽減するＵＨＴ（Ultra High Temperature）加熱などが好ましい。 The heating method of the acidic beverage includes a direct heating method in which the heat medium (for example, steam) and the acidic beverage are brought into direct contact and heating, and an indirect heating method in which the acidic beverage is heated using a heat exchanger. The direct heating method of food is generally heating at a temperature of 100 ° C. or higher (so-called retort sterilization), but in the case of an acidic beverage according to the present invention, the temperature of the sufficiently heated content itself In this case, it is preferable to use a hot pack which also heats the inner surface of the container (in this case, it is turned over or inverted to spread the heat sufficiently to the lid portion) or a system of heating with a hot water shower called a pasterizer. Further, as the indirect heating method, UHT (Ultra High Temperature) heating or the like, which heats the contents very quickly for a short time immediately before filling, and reduces the heat treatment after sealing, is preferable.
加熱処理温度は、処理対象の酸性飲料のｐＨや、原料の種類等に応じて、ｌｏｇＢ／ｌｏｇＡが０．８０以上となるように適宜決定されるが、通常、加熱処理温度は５０〜１００℃、特に６５〜８５℃とすることが好ましい。加熱処理温度が上記下限よりも低いと加熱処理による原料および製造環境由来の非耐熱性微生物を殺菌することができず、高過ぎると有胞子性乳酸菌が死滅するからである。
また、加熱処理時間は、加熱処理温度や処理対象の酸性飲料のｐＨや、原料の種類等によっても異なるが、この加熱処理温度に到達した後、通常０．１分以上１２０分未満であり、好ましくは１分以上９０分未満、更に５分以上６０分未満とすることが、ｌｏｇＢ／ｌｏｇＡを有胞子性乳酸菌の維持に好適な値にすることができ、好ましい。また、この加熱処理後は、酸性飲料を直ちに３０℃以下、例えば４〜２５℃に冷却することが、有胞子性乳酸菌の加熱損傷を最小化する観点から好ましい。
The heat treatment temperature is appropriately determined so that log B / log A is 0.80 or more according to the pH of the acidic beverage to be treated, the type of raw material, etc., but the heat treatment temperature is usually 50 to 100 ° C. In particular, the temperature is preferably 65 to 85 ° C. If the heat treatment temperature is lower than the above lower limit, non-heat-resistant microorganisms derived from the heat treatment raw material and the production environment can not be sterilized, and if the heat treatment temperature is too high, the sporicidal lactic acid bacteria are killed.
The heat treatment time also varies depending on the heat treatment temperature, the pH of the acidic beverage to be treated, the type of raw material, etc., but after reaching the heat treatment temperature, it is usually 0.1 minutes or more and less than 120 minutes, Preferably, 1 minute or more and less than 90 minutes, and further preferably 5 minutes or more and less than 60 minutes can set log B / log A to a value suitable for maintaining the sporicidal lactic acid bacteria. Moreover, after this heat treatment, it is preferable to immediately cool the acidic beverage to 30 ° C. or less, for example, 4 to 25 ° C. from the viewpoint of minimizing heat damage of the sporicidal lactic acid bacteria.
本発明においては、加熱工程における加熱処理前の酸性飲料中の有胞子性乳酸菌の計測数に対する加熱処理後の酸性飲料中の有胞子性乳酸菌の計測数が対数比：ｌｏｇＢ／ｌｏｇＡは０．８０以上となるように処理するが、好ましくはこの対数比は０．８５以上１．１０以下、より好ましくは０．９０以上１．０５以下である。この対数比が０．８０未満では、製品となる酸性飲料中の有胞子性乳酸菌数を確保するために原料の有胞子性乳酸菌製剤の添加量が増大し、酸性飲料の物性（例えば粘度など）を変化させてしまい、当初の製品設計を逸脱したものとなる。なお、菌数測定時の誤差により、対数比が１．０以上となることがある。 In the present invention, the number of counts of the sporicidal lactic acid bacteria in the acidic beverage after the heat treatment relative to the number of counts of the sporicidal lactic acid bacteria in the acidic beverage before the heat treatment in the heating step is a logarithmic ratio: logB / logA is 0.80 Treatment is performed as described above, but preferably, the logarithmic ratio is 0.85 or more and 1.10 or less, more preferably 0.90 or more and 1.05 or less. If this logarithmic ratio is less than 0.80, the addition amount of the sporicidal lactic acid bacteria preparation of the raw material increases to secure the number of sporicidal lactic acid bacteria in the acidic beverage as a product, and the physical properties of the acidic beverage (for example, viscosity etc.) Change from the original product design. In addition, a logarithmic ratio may become 1.0 or more by the difference | error at the time of microbe number measurement.
［酸性飲料］
本発明の酸性飲料は、有胞子性乳酸菌を含有するｐＨ４．５未満の酸性飲料であって、乳成分を含有し、２５℃で２週間保存後の酸性飲料中の有胞子性乳酸菌の計測数が保存前の酸性飲料中の有胞子性乳酸菌の計測数に対して対数比で０．８０以上１．１０以下であることを特徴とする。
[Acid drink]
The acidic drink of the present invention is an acidic drink of pH 4.5 or less containing sporicidal lactic acid bacteria and contains a milk component, and the measured number of sporicidal lactic acid bacteria in the acidic drink after storage for 2 weeks at 25 ° C. Is characterized in that it is 0.80 or more and 1.10 or less in logarithmic ratio with respect to the measured number of the spore forming lactic acid bacteria in the acidic beverage before storage.
本発明において、「２５℃で２週間保存後の酸性飲料中の有胞子性乳酸菌の計測数が保存前の酸性飲料中の有胞子性乳酸菌の計測数に対する対数比」とは、該保存前、即ち、製造直後の酸性飲料の有胞子性乳酸菌の計測数をａ、２５℃で２週間保存後の酸性飲料中の有胞子性乳酸菌の計測数をｂとした場合、２５℃で２週間保存後の酸性飲料の有胞子性乳酸菌の計測数ｂの対数であるｌｏｇｂの保存前、即ち、製造直後の有胞子性乳酸菌の計測数ａの対数であるｌｏｇａに対する比＝ｌｏｇｂ／ｌｏｇａで算出される値であり、本発明の酸性飲料は、このｌｏｇｂ／ｌｏｇａが０．８０以上１．１０以下であることを特徴とする。 In the present invention, “a logarithmic ratio of the number of sporulated lactic acid bacteria in the acidic beverage after storage for 2 weeks at 25 ° C. to the number of sporicidal lactic acid bacteria in the acidic beverage before storage” means the ratio before the storage, That is, when the measured number of sporulated lactic acid bacteria of the acidic beverage immediately after production is a, and the measured number of sporicidal lactic acid bacteria in the acidic beverage after storage for 2 weeks at 25 ° C is b, after storage for 2 weeks at 25 ° C. Before storage of log b, which is the logarithm of the number b of sporulated lactic acid bacteria of the acidic beverage, ie, the ratio to the log a, which is the logarithm of the number of spore-producing lactic acid bacteria immediately after production: logb / loga The acidic beverage of the present invention is characterized in that the logb / loga is 0.80 or more and 1.10 or less.
酸性飲料保存前に対する２５℃で２週間保存後の有胞子性乳酸菌の計測数の対数比：ｌｏｇｂ／ｌｏｇａが０．８０未満では、製品となる酸性飲料中の有胞子性乳酸菌の計測数を確保するために原料の有胞子性乳酸菌製剤の添加量が増大し、酸性飲料の物性（例えば粘度など）を変化させてしまい、当初の製品設計を逸脱したものとなる。また、対数比：ｌｏｇｂ／ｌｏｇａが１．１０を超えると、乳酸菌の飲料中の増殖によりｐＨ低下および粘度上昇が起こるので、当初の製品設計を逸脱したものとなり、好ましくない。
このような観点から、本発明の酸性飲料の保存前に対する２５℃で２週間保存後の有胞子性乳酸菌の計測数の対数比：ｌｏｇｂ／ｌｏｇａは、好ましくは０．８５以上１．１０以下、より好ましくは０．９０以上１．０５以下である。
Logarithmic ratio of number of sporulated lactic acid bacteria after storage for 2 weeks at 25 ° C against storage of acidic beverage: When logb / loga is less than 0.80, the number of number of sporulated lactic acid bacteria in the product acidic beverage is secured As a result, the addition amount of the sporicidal lactic acid bacteria preparation of the raw material is increased, and the physical properties (for example, viscosity, etc.) of the acidic beverage are changed, which deviates from the initial product design. When the log ratio: logb / loga exceeds 1.10, pH growth and viscosity increase occur due to the growth of lactic acid bacteria in the beverage, which deviates from the initial product design, which is not preferable.
From such a point of view, the log ratio of the number of counts of the sporicidal lactic acid bacteria after storage for 2 weeks at 25 ° C. relative to the storage of the acidic beverage of the present invention: logb / loga is preferably 0.85 or more and 1.10 or less, More preferably, it is 0.90 or more and 1.05 or less.
なお、本発明の酸性飲料における有胞子性乳酸菌の好適な含有量、好適ｐＨ、乳成分の種類と好適な含有量は、本発明の酸性飲料の製造方法において前述した通りである。 In addition, the suitable content of the sporicidal lactic acid bacteria in the acidic drink of this invention, suitable pH, the kind of milk component, and suitable content are as having mentioned above in the manufacturing method of the acidic drink of this invention.
このような本発明の酸性飲料は、前述の本発明の酸性飲料の製造方法により製造することができる。ただし、本発明の酸性飲料は、上記の条件を満たすものであればよく、何ら本発明の酸性飲料の製造方法により製造されたものに限定されるものではない。 Such an acidic beverage of the present invention can be produced by the method of producing an acidic beverage of the present invention described above. However, the acidic drink of this invention should just satisfy | fill said conditions, It is not limited to what was manufactured by the manufacturing method of the acidic drink of this invention at all.
［用途］
本発明の酸性飲料の製造方法により製造される酸性飲料、及び本発明の酸性飲料の用途については特に制限はないが、好ましくは、液体状の食品や医薬品に適用される。例えば、食品では乳酸菌飲料、清涼飲料、ゼリー状飲料などが挙げられる。医薬品では、一般的にドリンク剤として表現される液剤、シロップ剤、ドライシロップ剤、乳剤、エキス剤、煎剤などに用いられる。但し、液体状であれば、本発明の酸性飲料の用途はここに記載される限りではない。
[Use]
Although there is no restriction | limiting in particular about the acidic drink manufactured by the manufacturing method of the acidic drink of this invention, and the acidic drink of this invention, Preferably, it applies to the foodstuffs and pharmaceuticals of a liquid state. For example, in foods, lactic acid bacteria beverages, soft drinks, jelly-like beverages and the like can be mentioned. In pharmaceuticals, it is generally used for solutions, syrups, dry syrups, emulsions, extracts, decoctions, etc., which are expressed as drinks. However, if it is liquid, the use of the acidic beverage of the present invention is not limited as described herein.
以下、実施例により本発明を更に詳細に説明するが、本発明はその要旨を超えない限り、以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples as long as the gist thereof is not exceeded.
［実施例１〜４、および比較例１］
下記表１に示す組成の酸性飲料１００ｍＬを、以下の調製工程と加熱工程を経て製造した。
[Examples 1 to 4 and Comparative Example 1]
100 mL of an acidic beverage having the composition shown in Table 1 below was produced through the following preparation process and heating process.
調整工程：５５〜６０℃の温水に脱脂粉乳と砂糖を溶かし、更に予め調製しておいたペクチン分散液を添加して均一に分散させた。その後、２５〜３０℃まで冷却した後、クエン酸水溶液で所定のｐＨに調整した。その後、表３の調製時菌数（調製時の菌の計測数ともいう）となるように、所定量のラクリス原末（三菱ケミカルフーズ社製 有胞子性乳酸菌（Bacillus coagulans））を加え、水で成分濃度を調整し、容器（１００ｍＬ容ガラス製メジューム瓶）に１００ｇを充填した。 Preparation step: skimmed milk powder and sugar were dissolved in warm water of 55 to 60 ° C., and a pre-prepared pectin dispersion was added and dispersed uniformly. Then, after cooling to 25-30 degreeC, it adjusted to predetermined | prescribed pH with citric acid aqueous solution. After that, a predetermined amount of Rachichi raw powder (Bacterial coagulant (Bacillus coagulans) manufactured by Mitsubishi Chemical Foods Co., Ltd.) is added so that the number of bacteria at the time of preparation in Table 3 (also referred to as the counted number of bacteria at the time of preparation) is obtained. The component concentration was adjusted with this, and a container (100 mL glass medium bottle) was filled with 100 g.
加熱工程：前記調整工程で得られた調整済み酸性乳入り容器を、加熱温度条件に調整したＡＤＶＡＮＴＥＣ社製ウォーターバスＴＢＳ１８１ＳＡ（水量３．８Ｌ）中にて表２の条件で加熱した。なお、測定温度は容器内の温度である。その後、直ちに２５〜３０℃に冷却してｐＨ３．８の酸性飲料を得た。
上記加熱工程前後の酸性飲料の菌数を以下の菌数測定方法で測定した。
Heating step: The adjusted acid milk-containing container obtained in the above adjustment step was heated under the conditions of Table 2 in a water bath TBS181SA (water volume 3.8 L) manufactured by ADVANTEC adjusted to the heating temperature conditions. The measurement temperature is the temperature in the container. Then, it cooled immediately to 25-30 degreeC, and obtained the acidic drink of pH 3.8.
The number of bacteria of the acidic beverage before and after the heating step was measured by the following method of measuring the number of bacteria.
得られた酸性飲料を、表３に示す一定期間、２５℃の恒温槽で保存後、以下の菌数測定方法に従って測定した。 The obtained acidic beverage was stored in a thermostat at 25 ° C. for a certain period shown in Table 3, and then measured according to the following method for measuring the number of bacteria.
＜菌数測定方法＞
酸性飲料１００μＬを標準寒天培地に塗抹し、４０℃の恒温槽で２４〜４８時間培養することで出現した有胞子性乳酸菌のコロニー数から、酸性飲料中に生残する有胞子性乳酸菌数（計測数ともいう）を算出した。
上記の菌数測定方法で得られた結果から、加熱処理前に対する加熱処理後の有胞子性乳酸菌の計測数の対数比：ｌｏｇＢ／ｌｏｇＡ、保存前に対する２５℃で保存後の有胞子性乳酸菌の計測数の対数比：ｌｏｇｂ／ｌｏｇａをそれぞれ算出し、結果を表３に示した。
<Method of measuring the number of bacteria>
From the number of colonies of the sporicidal lactic acid bacteria which appeared by smearing 100 μL of the acidic beverage on a standard agar medium and culturing in a constant temperature bath at 40 ° C. for 24 to 48 hours, the number of sporicidal lactic acid bacteria surviving in the acidic beverage (Also called the number).
From the results obtained by the above-described method for measuring the number of bacteria, the logarithmic ratio of the measured number of sporicidal lactic acid bacteria after heat treatment to that before heat treatment: log B / log A, of sporicidal lactic acid bacteria after storage at 25 ° C. before storage Logarithmic ratio of measured numbers: logb / loga was calculated, and the results are shown in Table 3.
表３より、調製された酸性飲料の加熱工程を最適化して加熱処理前に対する加熱処理後の有胞子性乳酸菌の計測数が対数比で０．８０以上となるように加熱処理することにより、有胞子性乳酸菌の効果を長期に亘り維持できることが分かる。 From Table 3, the heating process of the prepared acidic beverage is optimized, and heat treatment is performed so that the number of measurements of the sporicidal lactic acid bacteria after the heat treatment before the heat treatment is 0.80 or more in logarithmic ratio It can be seen that the effect of spore lactic acid bacteria can be maintained over a long period of time.
［実施例５〜７］
実施例１〜３において、脱脂粉乳を用いず、また、調製時菌数を表４に示す菌数となるようにしたこと以外はそれぞれ同様にして酸性飲料を製造した。即ち、実施例５は実施例１と同様の加熱処理条件で、実施例６は実施例２と同様の加熱処理条件で、実施例７は実施例３と同様の加熱処理条件で、脱脂粉乳を用いず、また、ラクリス原末量を変更したこと以外は、それぞれ同様にしてｐＨ３．８の酸性飲料を製造した。
得られた酸性飲料について、実施例１〜３と同様にそれぞれ菌数の測定と対数比の算出を行い、結果を実施例１〜３の結果と共に表４に示した。
[Examples 5 to 7]
An acidic beverage was produced in the same manner as in Examples 1 to 3, except that skimmed milk powder was not used and the number of bacteria at the time of preparation was the number of bacteria shown in Table 4. That is, Example 5 is the same heat treatment condition as Example 1, Example 6 is the same heat treatment condition as Example 2, and Example 7 is the same heat treatment condition as Example 3, An acidic beverage having a pH of 3.8 was produced in the same manner, except that it was not used, and the amount of the raw powder of Lacris was changed.
About the obtained acidic drink, measurement of a microbe number and calculation of a logarithmic ratio are performed similarly to Examples 1-3, and the result was shown in Table 4 with the result of Examples 1-3.
表４より、乳成分である脱脂粉乳を含む実施例１〜３の方が、これを含まない実施例５〜７よりも菌数の維持効果が高いことが分かる。 From Table 4, it is understood that the maintenance effect of the number of bacteria is higher in Examples 1 to 3 containing skimmed milk powder which is a milk component than in Examples 5 to 7 not containing this.
［実施例８］
実施例４において、ラクリス原末の代わりに、ＪＣＡ１１８２株（公益社団法人
日本缶詰びん詰レトルト食品協会より分譲された有胞子性乳酸菌（Bacillus coagulans））胞子の水懸濁液を用いたこと以外は同様にして酸性飲料を製造した。
得られた酸性飲料について、実施例４と同様にそれぞれ菌数の測定と対数比の算出を行い、結果を表５に示した。
[Example 8]
In Example 4, an aqueous suspension of spores of the strain JCA1182 (Bacillus coagulans distributed from Japan Canned Boiling Retort Foods Association) was used in place of the raw powder of Lacris. An acidic beverage was produced in the same manner.
With respect to the obtained acidic beverage, measurement of the number of bacteria and calculation of a logarithmic ratio were performed in the same manner as in Example 4, and the results are shown in Table 5.
表５より、ラクリス以外の有胞子性乳酸菌においても、調製された酸性飲料の加熱工程を最適化して加熱処理前に対する加熱処理後の有胞子性乳酸菌の計測数が対数比で０．８０以上となるように加熱処理することにより、有胞子性乳酸菌の効果を長期に亘り維持できることが分かる。 From Table 5, even for sporicidal lactic acid bacteria other than Rachris, the number of measurements of the sporicidal lactic acid bacteria after heat treatment with respect to that before heat treatment is optimized to be 0.80 or more by optimizing the heating process of the prepared acidic beverage. By heat-processing so that it becomes, it turns out that the effect of a sporicidal lactic acid bacteria can be maintained over a long period of time.
Claims (9)
該加熱工程は、加熱処理前の該酸性飲料中の有胞子性乳酸菌の計測数に対する加熱処理後の該酸性飲料中の有胞子性乳酸菌の計測数が対数比で０．８０以上となるように加熱処理する工程であることを特徴とする酸性飲料の製造方法。 A method for producing an acidic beverage, comprising a preparation step of preparing an acidic beverage having a pH of less than 4.5 containing a spore-producing lactic acid bacterium, and a heating step of heat-treating the acidic beverage obtained in the preparation step,
In the heating step, the number of measurements of the sporicidal lactic acid bacteria in the acidic beverage after the heat treatment relative to the number of measurements of the sporicidal lactic acid bacteria in the acidic beverage before the heat treatment is 0.80 or more in logarithmic ratio It is a process to heat-process, The manufacturing method of the acidic drink characterized by the above-mentioned.
乳成分を含有し、
２５℃で２週間保存後の該酸性飲料中の有胞子性乳酸菌の計測数が保存前の該酸性飲料中の有胞子性乳酸菌の計測数に対して対数比で０．８０以上１．１０以下であることを特徴とする酸性飲料。 An acidic beverage having a pH of less than 4.5 containing sporicidal lactic acid bacteria, wherein
Contains milk ingredients,
The number of counts of sporicidal lactic acid bacteria in the acidic beverage after storage for 2 weeks at 25 ° C. is 0.80 or more and 1.10 or less in logarithmic ratio to the number of counts of sporicidal lactic acid bacteria in the acidic beverage before storage An acidic beverage characterized by being.
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| WO2024204676A1 (en) * | 2023-03-31 | 2024-10-03 | 第一三共ヘルスケア株式会社 | Skin quality improver, allergy inhibitor, and periodontal disease inhibitor |
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