JP3034435B2 - Sterilization method of liquid food - Google Patents
Sterilization method of liquid foodInfo
- Publication number
- JP3034435B2 JP3034435B2 JP07000795A JP79595A JP3034435B2 JP 3034435 B2 JP3034435 B2 JP 3034435B2 JP 07000795 A JP07000795 A JP 07000795A JP 79595 A JP79595 A JP 79595A JP 3034435 B2 JP3034435 B2 JP 3034435B2
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- JP
- Japan
- Prior art keywords
- sterilization
- tea
- ultra
- high pressure
- molecular weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は、茶類、飲料水等の液状
食品の超高圧殺菌方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an ultrahigh-pressure sterilization method for liquid foods such as tea and drinking water.
【0002】[0002]
【従来の技術】茶類、飲料水等、製造後一定期間の保存
を要求される液状食品は、菌類の増殖による変質、腐敗
等を防止するため、通常、製造工程中に何らかの殺菌処
理が施されている。殺菌処理法としては、液状食品に対
し短時間の高温加熱を行う加熱殺菌法が一般的である
が、この方法は比較的簡単に殺菌処理できるものの、熱
による変色、変質、異臭発生等による品質低下を招きや
すいという欠点がある。このため近年は、品質低下の恐
れがなく、対象菌を短時間に殺菌できる超高圧殺菌法も
採用されつつある。この方法は、低温下で超高圧を利用
して菌類を破壊するというもので、実際に茶類等の液状
食品を適用対象とした超高圧殺菌法が知られている(例
えば特開平6−30703号公報)。2. Description of the Related Art Liquid foods, such as tea and drinking water, which are required to be stored for a certain period of time after production, are usually subjected to some sterilization treatment during the production process in order to prevent deterioration and decay due to the growth of fungi. Have been. As a sterilization method, a heat sterilization method in which liquid foods are heated at a high temperature for a short period of time is generally used, but this method can be relatively easily sterilized, but the quality due to heat discoloration, deterioration, generation of an odor, etc. There is a drawback that it tends to cause a decrease. For this reason, in recent years, an ultra-high pressure sterilization method capable of sterilizing a target bacterium in a short time without fear of quality deterioration has been adopted. In this method, fungi are destroyed by using an ultra-high pressure at a low temperature, and an ultra-high pressure sterilization method which is actually applied to liquid foods such as tea is known (for example, JP-A-6-30703). No.).
【0003】一方、茶類、飲料水等に食品添加物として
アミノ酸を添加することは認められているが、アミノ酸
を添加した茶類や飲料水は知られていないし、これらの
飲料を超高圧殺菌する際にアミノ酸やオリゴペプチドを
添加することももちろん行われていない。なお、肉類の
前処理において、味付けすることを目的としてグルタミ
ン酸ナトリウムを添加して超高圧殺菌する方法が知られ
ている。また、アミノ酸を多量(グルタミン酸100〜
200mg%程度)に含有するトマトジュースに更にア
ミノ酸を添加して超高圧殺菌を施しても殺菌促進効果
(未添加物に対する本来の超高圧殺菌効果を促進する効
果)が得られないことを、本発明者は見出している。[0003] On the other hand, the addition of amino acids as a food additive to teas, drinking water, and the like has been recognized, but teas and drinking water to which amino acids have been added are not known. In addition, of course, addition of amino acids and oligopeptides has not been performed. In addition, in the pretreatment of meat, there is known a method of adding sodium glutamate and performing ultrahigh pressure sterilization for the purpose of seasoning. In addition, a large amount of amino acids (glutamic acid 100 ~
It was shown that even if an amino acid is further added to tomato juice containing (about 200 mg%) and subjected to ultrahigh-pressure sterilization, the sterilization-promoting effect (the effect of promoting the original ultrahigh-pressure sterilization effect on unadded substances) is not obtained. The inventor is heading.
【0004】[0004]
【発明が解決しようとする課題】本発明の課題は、茶
類、飲料水等の液状食品に対し、従来よりも短時間で殺
菌できる液状食品の殺菌方法を提供することである。SUMMARY OF THE INVENTION An object of the present invention is to provide a method for disinfecting liquid food such as tea and drinking water which can be sterilized in a shorter time than before.
【0005】[0005]
【課題を解決するための手段及び作用】本発明の液状食
品の殺菌方法は、前記課題を解決するもので、液状食品
を超高圧殺菌する際に、分子量400以下のアミノ酸及
び/またはオリゴペプチドを0.001〜0.01W/
V%添加することを特徴とする。The method for sterilizing a liquid food according to the present invention solves the above-mentioned problems. When ultra-high pressure sterilization of a liquid food is performed, amino acids and / or oligopeptides having a molecular weight of 400 or less are used. 0.001-0.01W /
V% is added.
【0006】以下、本発明について説明する。本発明方
法に適用される液状食品は、種類は特に制限されない
が、分子量400以下のアミノ酸またはオリゴペプチド
を0.001W/V%以上含むものについてはアミノ酸
添加による十分な殺菌促進効果が期待できないので、分
子量400以下のアミノ酸およびオリゴペプチドを実質
的に含まないものが好ましい。具体的には、例えば麦
茶、ハト麦茶、どくだみ茶等の非茶葉系茶類、及び通常
の飲料水である。なお、「アミノ酸を実質的に含まな
い」とはアミノ酸含有量が0又は0.001W/V%未
満のことをいう。Hereinafter, the present invention will be described. The type of liquid food applied to the method of the present invention is not particularly limited. However, a food containing 0.001 W / V% or more of an amino acid or oligopeptide having a molecular weight of 400 or less cannot be expected to have a sufficient sterilization promoting effect by adding an amino acid. And those substantially free of amino acids and oligopeptides having a molecular weight of 400 or less. Specific examples include non-tea leaf teas such as barley tea, pigeon barley tea, and dokudami tea, and ordinary drinking water. In addition, "substantially free of amino acids" means that the amino acid content is 0 or less than 0.001 W / V%.
【0007】このような液状食品に添加されるアミノ酸
またはオリゴペプチドは、分子量400以下のものであ
ればよく、例えばグリシン(脂肪族アミノ酸、分子量7
5)、グルタミン酸(酸性アミノ酸、分子量147)、
システイン(含硫アミノ酸、分子量121)、アルギニ
ン(塩基性アミノ酸、分子量174)、グルタチオン
(トリペプチド、分子量307)等及びそれらの任意の
混合物が挙げられる。分子量400を越えるアミノ酸
(ペプチド及び蛋白質を含む)では殺菌促進効果は期待
できない。The amino acid or oligopeptide to be added to such a liquid food may have a molecular weight of 400 or less, such as glycine (aliphatic amino acid, molecular weight of 7).
5), glutamic acid (acidic amino acid, molecular weight 147),
Examples include cysteine (sulfur-containing amino acid, molecular weight 121), arginine (basic amino acid, molecular weight 174), glutathione (tripeptide, molecular weight 307), and an arbitrary mixture thereof. Amino acids exceeding 400 in molecular weight (including peptides and proteins) cannot be expected to have a bactericidal accelerating effect.
【0008】上記アミノ酸及び/またはオリゴペプチド
の添加量は、0.001〜0.01%(W/V%、以下
同様)の範囲である。この添加量が0.001%未満の
場合は、殺菌促進効果に乏しく、また0.01%より多
い場合は、アミノ酸による呈味が増し、液状食品本来の
味を損なうことがある。[0008] The amount of the amino acid and / or oligopeptide to be added is in the range of 0.001 to 0.01% (W / V%, the same applies hereinafter). When the amount is less than 0.001%, the effect of accelerating sterilization is poor. When the amount is more than 0.01%, the taste due to amino acids increases and the original taste of the liquid food may be impaired.
【0009】本発明方法における超高圧条件は、圧力条
件については一般の茶類等の液状食品の場合と同様でよ
く、通常400MPa以上、好ましくは400〜700
MPaの範囲が適当である。また、温度条件についても
一般の液状食品の超高圧殺菌の場合と同様でよく、60
℃以下、好ましくは20〜60℃の範囲が適当である。The ultra-high pressure condition in the method of the present invention may be the same as that of a general liquid food such as tea and the like, and is usually 400 MPa or more, preferably 400 to 700.
The range of MPa is appropriate. The temperature conditions may be the same as in the case of ultra-high pressure sterilization of general liquid foods.
C. or lower, preferably in the range of 20 to 60.degree.
【0010】本発明方法は、細菌及び糸状菌等の液状食
品に混在する微生物に対して広く適用され得る。[0010] The method of the present invention can be widely applied to microorganisms mixed in liquid foods such as bacteria and filamentous fungi.
【0011】[0011]
【作用】本発明は、超高圧により殺菌対象である微生物
の細胞膜に間隙を形成させ、この細胞膜の間隙内に、超
高圧を利用して低分子量のアミノ酸またはオリゴペプチ
ドを透過せしめ、これにより微生物の生命活動を阻害す
るという原理によるものと推定される。According to the present invention, an ultra-high pressure is used to form a gap in the cell membrane of a microorganism to be sterilized, and a low molecular weight amino acid or oligopeptide is penetrated into the gap of the cell membrane using an ultra-high pressure. It is presumed to be due to the principle of inhibiting the life activity of the animal.
【0012】[0012]
【実施例】以下に本発明を実施例によって更に詳しく説
明する。また、本発明の超高圧殺菌における圧力及び温
度条件を確認するための実験例を付記する。The present invention will be described in more detail with reference to the following examples. An experimental example for confirming the pressure and temperature conditions in the ultrahigh-pressure sterilization of the present invention will be additionally described.
【0013】[0013]
【実施例1】本実施例では、飲料水を対象として超高圧
殺菌を行った。殺菌処理を行う直前に予め飲料水中に混
在する微生物の菌種及び菌数(初発菌数)を分析した。
その結果、主な菌種はアスペルギルス ニガー(Aspergi
llus niger)、バチルス コアギュランス(Bacillus coa
gulans)、バチルス サブチリス(Bacillus subtilis)で
あった。また初発菌数は、1.5×102個/mlであ
った。Embodiment 1 In this embodiment, ultrahigh-pressure sterilization was performed on drinking water. Immediately before the sterilization treatment, the microorganism species and the number of bacteria (initial number of bacteria) mixed in the drinking water were analyzed in advance.
As a result, the main bacterial species was Aspergillus niger.
llus niger), Bacillus coagulans (Bacillus coa
gulans) and Bacillus subtilis. The initial number of bacteria was 1.5 × 10 2 cells / ml.
【0014】飲料水にアミノ酸を添加した後、液温30
℃、圧力400MPaの条件で菌が全て死滅するまで超
高圧殺菌を行った。この時の殺菌時間(菌が全て死滅す
るまでの時間)を求め、また殺菌処理後の飲料水の味に
ついて官能評価を行った。官能評価は、男25名、女2
5名の計50名による嗜好テストにおいて、アミノ酸を
添加しない飲料水を同様に超高圧殺菌処理したものを対
照として上記殺菌処理水を好ましいと評価した者の数に
より行った。After the amino acid is added to drinking water, the liquid temperature is 30
Ultra-high pressure sterilization was performed under conditions of a temperature of 400 ° C. and a pressure of 400 MPa until all the bacteria were killed. The sterilization time (time until all the bacteria were killed) at this time was determined, and the taste of drinking water after the sterilization treatment was subjected to a sensory evaluation. Sensory evaluation: 25 men, 2 women
In a taste test by a total of 50 people of 5 people, the number of those who evaluated the above sterilized water as preferable was evaluated by comparing the drink water to which no amino acid was added with ultra-high pressure sterilization as a control.
【0015】また、殺菌時間の短縮効果を明らかにする
ため、参考例1として、圧力条件を250MPaと弱く
し、且つ初発菌数を上記3種の菌が同量でその合計が
1.5×106個/mlとなるように添加した他は本実
施例と同じ処理を行った。Further, in order to clarify the effect of shortening the sterilization time, as Reference Example 1, the pressure condition was weakened to 250 MPa, and the initial number of bacteria was the same for the three bacteria and the total was 1.5 ×. The same processing as in this example was performed except that the amount was added to 10 6 cells / ml.
【0016】更に、アミノ酸添加による効果を明かにす
るため、比較例1として、アミノ酸の代わりにブドウ糖
を添加した以外は本実施例及び参考例の方法と同様の処
理を行った。Furthermore, in order to clarify the effect of the addition of amino acids, as Comparative Example 1, the same treatment as in the present Example and Reference Example was performed except that glucose was added instead of amino acids.
【0017】以上の結果を表1に示す。なお、表中Gl
uはグルタミン酸、GSHはグルタチオン、Cysはシ
ステイン、Argはアルギニン、Glyはグリシンの略
である(以下同様)。Table 1 shows the above results. Gl in the table
u is glutamic acid, GSH is glutathione, Cys is cysteine, Arg is arginine, and Gly is glycine (the same applies hereinafter).
【0018】[0018]
【表1】 [Table 1]
【0019】[0019]
【実施例2】本実施例では、六条大麦茶を対象として超
高圧殺菌を行った。この場合も、殺菌処理を行う直前に
予め茶中の菌種及び菌数(初発菌数)を分析したが、そ
の結果は、実施例1の場合と同じであった。Embodiment 2 In this embodiment, ultra-high pressure sterilization was performed on six-row barley tea. In this case as well, immediately before performing the sterilization treatment, the bacterial species and the number of bacteria (initial bacterial count) in the tea were analyzed in advance, and the results were the same as in Example 1.
【0020】焙煎した六条大麦茶原料500gを重炭酸
ナトリウム2gの存在下に87〜93℃の熱水9〜11
Lで抽出した。この時、必要により茶がら等の夾雑物を
取り除くため遠心分離した後、抽出液を150メッシュ
のフィルターで濾別した。次に、この六条大麦茶の抽出
液を室温(18〜20℃)に冷却し、以下、実施例1と
同じく、液温30℃、圧力400MPaの条件で菌が全
て死滅するまで超高圧殺菌を行った。実施例1と同様に
殺菌時間を求め、また殺菌処理後の六条大麦茶水につい
て官能評価を行った。官能評価は、男25名、女25名
の計50名による嗜好テストにおいて、アミノ酸を添加
しない六条大麦茶抽出液を同様に超高圧殺菌処理したも
のを対照として、上記殺菌処理を行った六条大麦茶抽出
液を好ましいと評価した者の数により行った。500 g of roasted Rojo barley tea raw material is heated in the presence of 2 g of sodium bicarbonate in hot water of 9 to 11 at 87 to 93 ° C.
Extracted with L. At this time, if necessary, the extract was centrifuged to remove impurities such as tea leaves, and the extract was filtered with a 150-mesh filter. Next, the extract of the six-row barley tea was cooled to room temperature (18 to 20 ° C.), and then subjected to ultra-high pressure sterilization under the conditions of a liquid temperature of 30 ° C. and a pressure of 400 MPa until all bacteria were killed, as in Example 1. went. The sterilization time was determined in the same manner as in Example 1, and the sensory evaluation of the six-row barley tea water after the sterilization treatment was performed. The sensory evaluation was performed in a taste test by a total of 50 people, 25 males and 25 females, in which the above-mentioned sterilization-treated six-row barley was subjected to the ultra-high-pressure sterilization treatment of the six-row barley tea extract to which no amino acid was added. The number of persons who evaluated the tea extract as favorable was determined.
【0021】また、参考例2として、飲料水の代わりに
六条大麦茶の抽出液を用いて参考例1と同じ圧力及び初
発菌数条件とした以外は本実施例と同様の処理を行っ
た。更に、比較例2として、アミノ酸の代わりにブドウ
糖を用いた以外は本実施例及び参考例2と同様の処理を
行った。Further, as Reference Example 2, the same treatment as in this Example was performed except that the same pressure and initial number of bacteria were used as in Reference Example 1, except that an extract of Rojo barley tea was used instead of drinking water. Further, as Comparative Example 2, the same treatment as in this example and Reference Example 2 was performed except that glucose was used instead of the amino acid.
【0022】以上の結果を表2に示す。Table 2 shows the above results.
【0023】[0023]
【表2】 [Table 2]
【0024】[0024]
【実験例1】実施例2で用いたグルタミン酸0.01%
を添加した六条麦茶の抽出液に対し、処理温度(液温)
を20℃、30℃、60℃、90℃に変えた他は実施例
2と同じ超高圧殺菌を行った。一方、基準として、グル
タミン酸の代わりにピラジン類(ピラジン:分子量8
0.09、2−メチルピラジン:分子量94.12、
2,5−ジメチルピラジン:分子量108.14、2,
6−ジメチルピラジン:分子量108.14を各々含
む)を同量添加した六条麦茶の抽出液に対しても処理温
度20℃、30℃、60℃、90℃で同様な超高圧殺菌
を行った。処理温度による殺菌時間及びピラジン類相対
濃度(処理温度30℃での超高圧殺菌後の対照品中のピ
ラジン類の濃度を100とした時のグルタミン酸の相対
濃度)の変化を図1に示す。図中、斜線部分は殺菌時
間、黒地部分はピラジン類相対濃度を表す。Experimental Example 1 Glutamic acid 0.01% used in Example 2
Processing temperature (liquid temperature) for the extract of Rokujo barley tea with the addition of
Was subjected to the same ultra-high pressure sterilization as in Example 2 except that the temperature was changed to 20 ° C, 30 ° C, 60 ° C, and 90 ° C. On the other hand, pyrazines (pyrazine: molecular weight 8
0.09, 2-methylpyrazine: molecular weight 94.12,
2,5-dimethylpyrazine: molecular weight 108.14, 2,
6-Dimethylpyrazine: each containing the same molecular weight of 108.14) was subjected to the same ultra-high pressure sterilization at a treatment temperature of 20 ° C., 30 ° C., 60 ° C., and 90 ° C. to the extract of Rojo-barley tea. FIG. 1 shows changes in the sterilization time and the relative concentration of pyrazines (relative concentration of glutamic acid when the concentration of pyrazines in the control product after ultra-high pressure sterilization at a treatment temperature of 30 ° C. is set to 100) depending on the treatment temperature. In the figure, the shaded area indicates the sterilization time, and the black area indicates the relative concentration of pyrazines.
【0025】[0025]
【実験例2】実施例2で用いたグルタミン酸0.01%
添加六条麦茶の抽出液に対し、処理圧力200MPa、
250MPa、300MPa、350MPa、400M
Pa、450MPa、500MPaで実施例2と同様な
超高圧殺菌(処理温度30℃)を行った。その結果を図
2に示す。[Experimental example 2] Glutamic acid 0.01% used in Example 2
For the added six-row barley tea extract, processing pressure 200 MPa,
250MPa, 300MPa, 350MPa, 400M
Ultra-high pressure sterilization (processing temperature: 30 ° C.) similar to that in Example 2 was performed at Pa, 450 MPa, and 500 MPa. The result is shown in FIG.
【0026】[0026]
【発明の効果】本発明によれば、茶類、飲料水等の液状
食品に対し、従来の超高圧殺菌法よりも短時間で殺菌で
き、しかも香味等の品質に優れた液状食品が得られる。According to the present invention, liquid foods such as tea and drinking water can be sterilized in a shorter time than conventional ultrahigh-pressure sterilization methods, and liquid foods excellent in quality such as flavor can be obtained. .
【図1】 本発明方法における温度条件を確認するため
の実験結果を示す図。斜線部分は殺菌時間を、黒地部分
はピラジン類相対濃度を表す。FIG. 1 is a view showing an experimental result for confirming a temperature condition in a method of the present invention. The shaded area indicates the sterilization time, and the black area indicates the relative concentration of pyrazines.
【図2】 本発明方法における圧力条件を確認するため
の実験結果を示す図。FIG. 2 is a view showing experimental results for confirming pressure conditions in the method of the present invention.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 FI A23L 2/42 A23L 2/00 N (56)参考文献 特開 平6−311875(JP,A) 特開 平6−54672(JP,A) 特開 平5−284949(JP,A) 特開 平2−177852(JP,A) 特開 平5−252922(JP,A) (58)調査した分野(Int.Cl.7,DB名) A23L 3/015 A23F 3/16 A23L 2/38 - 2/42 ──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. 7 Identification symbol FI A23L 2/42 A23L 2/00 N (56) References JP-A-6-311875 (JP, A) JP-A-6-54672 ( JP, A) JP-A-5-284949 (JP, A) JP-A-2-177852 (JP, A) JP-A-5-252922 (JP, A) (58) Fields investigated (Int. Cl. 7 , (DB name) A23L 3/015 A23F 3/16 A23L 2/38-2/42
Claims (3)
分子量400以下のアミノ酸及び/またはオリゴペプチ
ドを0.001〜0.01W/V%添加することを特徴
とする茶類又は飲料水の殺菌方法。(1) When ultra-high pressure sterilization of tea or drinking water is performed ,
A method for sterilizing tea or drinking water, comprising adding 0.001 to 0.01 W / V% of an amino acid and / or oligopeptide having a molecular weight of 400 or less.
殺菌方法。2. The method according to claim 1, wherein the tea is barley tea.
以上、かつ温度60℃以下である請求項1または2に記
載の殺菌方法。3. The condition of ultra-high pressure sterilization is a pressure of 400 MPa.
The sterilization method according to claim 1, wherein the temperature is 60 ° C. or less.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP07000795A JP3034435B2 (en) | 1995-01-06 | 1995-01-06 | Sterilization method of liquid food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP07000795A JP3034435B2 (en) | 1995-01-06 | 1995-01-06 | Sterilization method of liquid food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH08182486A JPH08182486A (en) | 1996-07-16 |
JP3034435B2 true JP3034435B2 (en) | 2000-04-17 |
Family
ID=11483623
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP07000795A Expired - Fee Related JP3034435B2 (en) | 1995-01-06 | 1995-01-06 | Sterilization method of liquid food |
Country Status (1)
Country | Link |
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JP (1) | JP3034435B2 (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7060315B2 (en) | 2001-03-23 | 2006-06-13 | Nestec S.A. | Aroma-containing components |
WO2002076237A2 (en) | 2001-03-23 | 2002-10-03 | Societe Des Produits Nestle S.A. | Stabilized aroma-providing components and foodstuffs containing same |
US7597922B2 (en) | 1999-05-18 | 2009-10-06 | Nestec S.A. | System for dispensing a liquid beverage concentrate |
DE102005017404A1 (en) * | 2005-04-15 | 2006-10-19 | Krones Ag | Method and device for pressure sterilization of fluid in container, comprising chamber with several connected walls |
JP6128769B2 (en) * | 2012-07-23 | 2017-05-17 | アサヒ飲料株式会社 | Method for producing barley tea beverage, method for producing flavor improver for adding barley extract, and method for producing color correction agent for adding barley extract |
TWI621400B (en) * | 2014-06-03 | 2018-04-21 | 財團法人食品工業發展研究所 | Tea manufacturing method |
JP6642966B2 (en) * | 2015-01-27 | 2020-02-12 | アサヒ飲料株式会社 | Packaged cereal tea beverage |
CN115669843A (en) * | 2022-10-26 | 2023-02-03 | 中国农业大学 | Method for effectively killing spores by combining high-pressure micro-jet with mixed peptide |
-
1995
- 1995-01-06 JP JP07000795A patent/JP3034435B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JPH08182486A (en) | 1996-07-16 |
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