JP3235305B2 - Juice powder in sealed container - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a juice in a sealed container. Particularly, the present invention relates to a juice powder in a sealed container that does not deteriorate when heated and sold by a vending machine.

[0002]

2. Description of the Related Art Canned coffee, tea, cocoa, etc.
It is widely practiced to heat and sell with vending machines.
These cans are heat-sterilized in the manufacturing process, but cannot be completely sterilized. Therefore, the surviving heat-resistant spore bacterium may grow during heating and holding in the vending machine to deteriorate the canned food. Various sucrose fatty acid esters have been awarded as bacteriostatic agents against such heat-resistant spores. For example, JP-A-56-1
No. 8578 discloses that sucrose palmitate is effective. JP-A-59-98673 discloses that sucrose myristic acid ester is effective. JP-A-2-57168 discloses that sucrose lauric acid is effective.

[0003]

As described above, various sucrose fatty acid esters have been proposed as bacteriostatic agents against thermostable spores. However, it is known that the bacteriostatic effect of these sucrose fatty acid esters differs depending on the target food. In general, although effective for coffee, tea, etc., the effect is often small for those containing a large amount of starch such as potage, consommé soup, juice powder and the like. In particular, juice powder mainly composed of bean paste does not easily exhibit a bacteriostatic effect because the added sucrose fatty acid ester is adsorbed on starch derived from the bean paste. Of course, if a large amount is added, deterioration can be prevented, but it is not practical because the flavor is impaired.

[0004]

Means for Solving the Problems The present inventors have found that, among sucrose fatty acid esters, myristic acid ester is particularly suitable as a bacteriostatic agent for juice powder, and completed the present invention. In order to explain the present invention in more detail, according to the present invention, sucrose myristic acid ester is added as a bacteriostatic agent to juice prepared by a conventional method, that is, typically, a mixture of red bean jam and sugar in water, By filling in a sealed container by heat sterilization by a conventional method, it is possible to produce a juice powder in a sealed container which is not likely to be degraded during heating and sales.

According to the study of the present inventors, sucrose fatty acid esters all have a bacteriostatic effect when added to juice, and among them, sucrose myristate and sucrose laurate are excellent. However, juice powder to which sucrose laurate is added has a bitter taste and is of low commercial value. Other sucrose fatty acid esters, for example, sucrose palmitate, sucrose stearate, sucrose oleate, etc., are inferior in bacteriostatic effect to sucrose myristate.

The myristate sucrose used as a bacteriostatic agent in the present invention is preferably rich in monoester.
Usually, those having a monoester content of 60% by weight or more, preferably 70% by weight or more are used. Also,
The ratio of myristic acid in the fatty acid component of the ester is 6
It is preferably 0 (weight)% or more, particularly preferably 70 (weight)% or more. Particularly preferred is sucrose myristic acid ester in which 90% or more by weight of the fatty acid component is myristic acid and the monoester content is 70% or more by weight.

[0007] The amount of sucrose myristic acid ester added to the juice depends on the degree of contamination of the raw materials such as bean jam and sugar by heat-resistant spores and the conditions of heat sterilization.
(Weight)%, preferably 0.2 to 0.4 (weight)%
It is. If the amount is small, the desired bacteriostatic effect may not be obtained. If the amount is too large, the flavor is impaired.

[0008] The juice powder in a sealed container according to the present invention, except that sucrose myristate is added as a bacteriostatic agent
It can be manufactured according to a conventional method. That is, a soup powder is prepared by adding additives such as bean jam, sugar and other sweeteners, and further, if desired, lecithin, casein, gums, starch, carboxymethylcellulose and the like, and sucrose myristate is added thereto. May be filled in a paper pack, can, or other sealable container and sterilized by heating. The heat sterilization condition is, for example, 120 ° C. for 40 minutes. If desired, sucrose myristic acid ester may be added after heat-sterilizing the juice powder.

[0009]

The juice powder in a sealed container according to the present invention contains sucrose myristic acid ester as a bacteriostatic agent, so that deterioration by heat-resistant spores can be carried out for a long time without impairing the flavor of food. Can be prevented throughout. Therefore, it is suitable for heating sales in vending machines.

[0010]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which, however, are not intended to limit the scope of the present invention. Example 1 and Comparative Example 1-5 500 g of water was added to 9 g of corn starch and suspended.
After swelling by heating to ℃, 176 g of granulated sugar and 1 g of common salt were added and dissolved. Add 250g of water at 4 ° C for 1
65 g of bleached bean paste soaked overnight was added. After heating again to 80 ° C., it was cooled to 30 ° C., water was added thereto, and Brix (Br) was added.
ix) was adjusted to 19.5 ° to prepare a juice beverage. A predetermined amount of the sucrose fatty acid ester shown in Table 1 was added to this juice powder beverage, followed by stirring. In addition, it has extremely high heat resistance, and is a typical germ-causing bacterium at the time of heating and selling in a vending machine.
acetum) spores were inoculated at 5.3 × 10 ⁵ spores / ml. 2 ml of this juice powder beverage was sealed in a thick glass test tube, which was sterilized by heating in a 121 ° C. oil bath for a predetermined time, cooled with tap water, and then stored at 55 ° C. for 57 days. The pH of the juice beverage after storage was measured to check for deterioration. In addition, immediately after the heat sterilization, the flavor of the juice powder beverage was inspected.

The results obtained are shown in Table 2. The numerical values in Table 2 represent the number of test tubes that deteriorated among the four test tubes used in the test. As is clear from Table 2, in the soup powdered beverage to which sucrose myristic acid ester (M-1695) was added, the deterioration by heat-resistant spore bacterium was prevented for a long time at a concentration that hardly affected the flavor. Was completed. However, in the soup flour beverage to which sucrose laurate was added, although the deterioration was suppressed by the same amount as that of sucrose myristate, the bitter taste was strong and it was not suitable for drinking. In addition, the sucrose palmitate, sucrose stearate, and sucrose oleate were added to the juice powder beverage, and the deterioration inhibiting effect was weak.

[0012]

[Table 1]

[0013]

[Table 2]

Example 2 and Comparative Example 6 A predetermined amount of a sucrose fatty acid ester shown in Table 3 was added to a juice powdered beverage prepared in the same manner as in Example 1, and the mixture was stirred. Then, Clostridium thermosea spores were added to 1.0
The cells were inoculated at a concentration of × 10 ² spores / ml, sealed in four test tubes, and sterilized by heating at 121 ° C. for 30 minutes. This is 5
After storage at 5 ° C. for 45 days, the pH was measured to check for deterioration. In addition, the flavor was examined immediately after heat sterilization. The results are shown in Table-3.

[0015]

[Table 3]

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-63-237767 (JP, A) JP-A-63-102659 (JP, A) JP-A-6-261718 (JP, A) JP-A-61-261 40776 (JP, A) JP-A-2-57168 (JP, A) JP-A-56-18578 (JP, A) JP-A-1-174363 (JP, A) JP-A-59-98673 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 2/00-2/84

Claims (2)

(57) [Claims] 1. A juice powder in a sealed container, which contains sucrose myristic acid ester and is produced through a heat sterilization step. 2. The juice powder in a sealed container according to claim 1, which is used for heating and selling.