JP3253678B2 - Barley tea - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to barley tea which is less likely to be contaminated by microorganisms filled in plastic containers or paper containers.

[0002]

2. Description of the Related Art Unlike teas such as green tea, black tea, and oolong tea, barley tea is an extract of cereals, and therefore does not contain catechins, which are bacteriostatic components derived from tea leaves, and is also nutritionally. Since it is a beverage in which microorganisms can easily propagate, it is necessary to sterilize the barley tea itself, sterilize the filling container, and sterilize the filling atmosphere in order to ensure conditions under which microbial contamination does not occur. Therefore, if barley tea is filled in a metal can and sterilization is performed with sufficient heating strength, there is no possibility of a microbial accident. However, when barley tea is distributed in a plastic container such as a PET bottle or a paper container whose inner surface is resin-processed, the barley tea itself is usually Ultra High Tempe.
Although there is no possibility that microorganisms will survive due to the rattle (UHT) sterilization, PET bottles and aseptically filled paper containers filled by aseptic filling or hot pack cannot be sterilized by heating at high temperatures. Therefore, when a container that is insufficiently washed and is contaminated by microorganisms is used, or when microorganisms are mixed during filling of barley tea, barley tea may be degraded by the microorganisms. Therefore, conventionally, barley tea was extremely dangerous to be distributed in plastic containers or paper containers. According to JP-A-2-182176, 6
(+)-Catechin, (+)-in the beverage to prevent heat-resistant spore-forming bacteria that do not die by heat sterilization at 0 to 100 ° C from growing in the heated vending machine and spoiling the beverage.
Gallocatechin, (+)-gallocatechin gallate, (-)
-Epicatechin, (-)-epicatechin gallate,
It has been proposed to add one or more compounds selected from the group of polyphenol compounds consisting of (−)-epigallocatechin gallate and (−)-epigallocatechin gallate. However, this technique is based on the premise that a beverage with relatively strong taste is heated and sold (hot bending), and suppresses bacterial growth under heating at about 55 to 90 ° C. On the other hand, barley tea is a light drink for summer, and is a drink that is commonly known to be cooled and drunk, and the condition for controlling the bacteria is 0 ° C. to normal temperature.

[0003]

SUMMARY OF THE INVENTION It is a first object of the present invention to prevent barley tea filled in a plastic container or a paper container that cannot withstand the high temperature required for sterilizing heat-resistant bacteria from decay. On the point. A second object of the present invention is to achieve the first object without adding any chemicals and without impairing the original taste.

[0004]

According to the present invention, a tea extract contained in a plastic container or a paper container is provided at 200 ppm.
The present invention relates to barley tea characterized by containing the following bacteriostatic effects. A typical example of the plastic container is a PET bottle, but the plastic container is not limited to this. As the tea extract, a green tea extract, a black tea extract, and an oolong tea extract can be used, and a green tea extract is particularly preferable.

[0005] A tea extract is produced by extracting and purifying tea leaves with water, ethanol or other organic solvents, has a bacteriostatic and antibacterial effect against various microorganisms, and has an antiviral effect and an anti-carious effect. It exerts an action, a blood pressure rise suppression action, a blood cholesterol rise suppression action, a blood sugar rise suppression action, an antioxidant action, and an intestinal action. In addition, since it is an extract of natural products, there is no risk of chemical injury.

[0006] The amount of tea extract used depends on the type of tea, extraction conditions, and purification conditions. However, in the case of Japanese tea extract, an effective amount of 200 ppm or less is generally preferred. Barley tea itself is subjected to high-temperature sterilization such as UHT sterilization after adding the tea extract to barley tea, but even after such a heat history, the bacteriostatic power of the tea extract has no effect.

[0007]

【Example】

(1) Preparation of spore solution First, each strain shown in Table 1 was enriched in an appropriate medium. C
Lostridium genus is GAM (Nissui Pharmaceutical) or m
Using TGC (Nissui Pharmaceutical) liquid or semi-solid medium, 3
For 1-2 days at 0 ° C. or 35 ° C., Bacillus sp.
Cultured for ~ 2 days. Then, each was inoculated into a sporulation medium. That is, the genus Clostridium is inoculated on a modified GAM agar medium (Nissui Pharmaceutical) or PE-2 liquid medium and cultured at 30 ° C. or 35 ° C. for 5 to 10 days, while the genus Bacillus is modified glucose agar or normal agar. The medium was inoculated and cultured at 35 ° C. for 2 to 4 days. Next, when culturing on an agar medium, 2 ml of sterilized water was added to the surface of the plate, and the bacteria on the plate were scraped off with a cone large rod, and collected as a liquid. After agar culture, the liquid was centrifuged, the supernatant was discarded, the precipitate was washed with sterilized water, and spores were suspended in an appropriate amount of sterilized water. On the other hand, for those cultured in a liquid medium, the culture was filtered through gauze, and the filtrate was centrifuged to collect bacteria. The collected precipitate was washed with sterilized water, and the spores were suspended in an appropriate amount of sterilized water. As described above, a part of the obtained spore suspension is
Clostridium sp.
lucus is heated at 80 ° C. for 20 minutes, and serially diluted with 0.1% peptone solution.
The spore concentration was measured using an AM agar medium and a modified glucose agar medium for the genus Bacillus. Then, the spore suspension of each strain was diluted with sterile water to about 10 ⁵ cells / ml. B. licheniform
is, B. macerans, B .; For polymyxa, spore solutions of each bacterial species were mixed and used for inoculation into barley tea.

[0008]

Table 1 Clostridium bifermentans JCM1386 (TS) Soil (see Fig. 1) Soil (see Fig. 1) Clostridium bifermentans5201 Raw material for canning (Japan Canners Association) (see Fig. 2) Clostridium butyricum JCM1391 (TS) Pig intestine (see Fig. 3) Clostridium perfringens 5302 Lost canned mackerel oil (see Fig. 4) (Japan Canning Association) Clostridium sphenoidesJCM1415 (TS) ──────── (see Fig. 5) Clostridium sporogenes5004 Perishable hamburger canned (see Fig. 6) (Japan Canning Association) Clostridium sporogenes PA3679 NCA3679 (Japan Canning Association) (See FIG. 7) NBS-015 (See FIG. 8) Perishable barley tea PET bottle Bacillus subtilis IAM12118 (TS) ──────── (See FIG. 9) Bacilius coagulans1182 Perishable source Canned (See Fig. 10) (Japan Canned Association) Bacillus cereus JCM2152 (TS) ──────── (See Fig. 11) Bacillus cereus1507 Canned persimmon beans (Fig. 1) Reference) (Japan canned Association) Bacillus polymyxaJCM2507 (T.S) 1 of the prototype food Bacillus polymyxa1805 was rancid with:. 1 of the mixed system (Japan canning Association) (see FIG. 13)

(2) Preparation of Barley Tea Australian wheat is extracted at 98 to 99 ° C. at an extraction magnification of 30 times.
And immersion extraction for 20 minutes while stirring. To this, an aqueous solution of Sancatechin (trade name) manufactured by Mitsui Norin Co., Ltd. was added so as to have a concentration of 75.150 ppm in terms of solid matter, and a non-added one was adjusted to about pH 5.0.5.5 with sodium bicarbonate. Was sterilized by filtration and used for the experiment. In addition,
Sancatechin aqueous is 10% green tea extract, 2 citric acid
%, Phosphoric acid 2%, and ethanol 30%.

(3) Inoculation of microbes into barley tea A barley tea sample sterilized by filtration is subjected to Clostridium
For inoculation with 3 ml of Baci
For inoculation with the genus lulus, 2 ml of each was injected into a TDT tube to increase the size. Then, 30 μl of the diluted spore solution for Clostridium and 20 μl for Bacillus were inoculated into barley tea in the TDT tube prepared above, and the spore concentration was adjusted to approximately 10 ³ cells / ml. Then, the TDT tube was sealed with an oxygen burner, heated at 80 ° C for 3 minutes, and allowed to stand at 30 ° C.

(4) Method for confirming the bacteriostatic antibacterial effect of the tea extract 0 (immediately after heating), 4 days, 10 days, and 30 days later, the number of viable bacteria, pH measurement, and appearance were observed. The bacteriostatic and antibacterial effect of the green tea extract (trade name Sancatechin aqueous solution) was confirmed. The number of viable bacteria was measured using barley tea as 0.1
Serial dilutions in peptone solution, Clostridium
For the genus, modified GAM agar and Bacillus were mixed on a modified glucose agar medium and closed at 35 ° C.
The genus Dium was subjected to anaerobic culture and the Bacillus genus was subjected to aerobic culture.

The flow of this operation is as follows.

[Table 2]

(5) Evaluation Changes over time in the viable count of the inoculated microorganisms are shown in FIGS.
It was shown to. The antibacterial property of Sancatechin is C.I. biferme
ntans JCM1386, C.I. bifermenta
ns5201, C.I. butyricumJCM139
1, C.I. perfringens 5302, C.I. sph
enoidesJCM1415, C.I. sporogen
es5004, C.I. sporogenes PA367
9, NBS-015, B.I. subtilis IAM12
118, B.I. 75p for cereus JCM2152
The effect was clearly confirmed at a concentration of C. pm. bif
ermentans JCM1386, C.I. biferm
entans5201, C.I. butyricum JCM
1391, C.I. sphenoidesJCM1415,
C. sporogenes 5004, NBS-015,
B. There was a remarkable effect on cereus JCM2152. In barley tea in a high pH group without the addition of sancatechin, cereus 1507, B.I. coagula
ns 1182, B.I. Although polymyxa was enriched, 7
With the addition of 5 ppm they are bacteriostatic and B. coagul
For ans1182, a decrease in the number of bacteria was also confirmed. On the other hand, when the effect of adding 75 ppm of suncatechin on barley tea was examined by a sensory test, it was clear that the original flavor and aroma of barley tea were not impaired.

[0014]

According to the present invention, a bacteriostatic effect can be achieved without impairing the original flavor and aroma of barley tea by using a natural product that does not use any chemicals. The barley tea of the present invention has no fear of spoilage even if it is filled and distributed in plastic containers or paper containers that cannot be pasteurized.

[Brief description of the drawings]

FIG. 1 Clostridium biferment
It is a graph which shows the bacteriostatic effect of a green tea extract to ansJCM1386 (TS). The circles are the control, and the triangles are when the green tea extract 75 ppm is used,
The square marks indicate the case where the green tea extract was used at 150 ppm, and the white and solid lines indicate the case of pH 5.5,
The dotted line is the case of pH 5.0. This promise is the same in all figures.

FIG. 2 Clostridium biferment
It is a graph which shows the bacteriostatic effect of green tea extract with respect to ans5201.

FIG. 3 Clostridium butyricum
It is a graph which shows the bacteriostatic effect of green tea extract to JCM1391 (TS).

FIG. 4 Clostridium perfringe
It is a graph which shows the bacteriostatic effect of green tea extract with respect to ns5302.

FIG. 5: Clostridium sphenoid
It is a graph which shows the bacteriostatic effect of green tea extract with respect to sJCM1415 (TS).

FIG. 6: Clostridium sporogene
It is a graph which shows the bacteriostatic effect of green tea extract with respect to s5004.

FIG. 7: Clostridium sporogene
It is a graph which shows the bacteriostatic effect of green tea extract to sPA3679.

FIG. 8 is a graph showing the bacteriostatic effect of green tea extract on NBS-015.

FIG. 9: Bacillus subtilis IAM1
It is a graph which shows the bacteriostatic effect of green tea extract to 2118 (TS).

FIG. 10: Bacillus coagulans11
It is a graph which shows the bacteriostatic effect of green tea extract with respect to 82.

FIG. 11: Bacillus cereus JCM21
It is a graph which shows the bacteriostatic effect of green tea extract with respect to No.52 (TS).

FIG. 12 is a graph showing the bacteriostatic effect of green tea extract on Bacillus cereus 1507.

FIG. 13: Bacillus polymyxa JCM
2507 (TS) and Bacillus polym
It is a graph which shows the bacteriostatic effect of green tea extract with respect to the 1: 1 mixed system with yxa1805.

────────────────────────────────────────────────── ─── Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 2/00-2/84 A23F 3/00-3/42 JICST file (JOIS)

Claims (2)

(57) [Claims] 1. A barley tea characterized in that the tea extract contained in a plastic container or a paper container contains a bacteriostatic effect amount of 200 ppm or less. 2. Barley tea according to claim 1, wherein the tea extract is a green tea extract.