JP3466515B2 - Antibacterial preparation stable in acidic beverages - Google Patents
Antibacterial preparation stable in acidic beveragesInfo
- Publication number
- JP3466515B2 JP3466515B2 JP24682899A JP24682899A JP3466515B2 JP 3466515 B2 JP3466515 B2 JP 3466515B2 JP 24682899 A JP24682899 A JP 24682899A JP 24682899 A JP24682899 A JP 24682899A JP 3466515 B2 JP3466515 B2 JP 3466515B2
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- weight
- acid ester
- sucrose fatty
- antibacterial agent
- 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.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Non-Alcoholic Beverages (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Tea And Coffee (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、酸性飲料中で広範
囲の微生物に対して静菌効果を示し、且つ、酸性飲料中
でのショ糖脂肪酸エステルの結晶化が抑えられ、その結
果、酸性飲料の外観を損なわず、更に、安全性に優れる
抗菌剤製剤に関し、本発明の第１の発明は、酸性飲料中
で安定な、ショ糖脂肪酸エステル０．１〜４０重量％、
ポリグリセリン脂肪酸エステル０．１〜４０重量％、プ
ロピレングリコール５〜７０重量％およびグリセリン１
０〜８０重量％からなる抗菌剤製剤に関し、第２の発明
は、酸性飲料中で安定な、ショ糖脂肪酸エステル０．１
〜４０重量％、ポリグリセリン脂肪酸エステル０．１〜
４０重量％、プロピレングリコール５〜７０重量％、グ
リセリン１０〜８０重量％、エチルアルコール０〜８０
重量％および水０〜８０重量％からなる抗菌剤製剤に関
する。TECHNICAL FIELD The present invention shows a bacteriostatic effect against a wide range of microorganisms in acidic drinks, and suppresses crystallization of sucrose fatty acid ester in the acidic drinks. The present invention relates to an antibacterial agent preparation which does not impair the external appearance and is excellent in safety. The first invention of the present invention is 0.1 to 40% by weight of sucrose fatty acid ester, which is stable in an acidic beverage.
Polyglycerin fatty acid ester 0.1-40% by weight, propylene glycol 5-70% by weight and glycerin 1
A second aspect of the present invention relates to an antibacterial agent formulation comprising 0 to 80% by weight, and a sucrose fatty acid ester 0.1 which is stable in an acidic beverage.
-40% by weight, polyglycerin fatty acid ester 0.1-
40% by weight, propylene glycol 5 to 70% by weight, glycerin 10 to 80% by weight, ethyl alcohol 0 to 80
The present invention relates to an antibacterial agent formulation composed of wt% and water of 0 to 80 wt%.
【０００２】[0002]
【従来の技術】従来、飲料、その他の食品の保存性を高
めるために、天然ないし合成の種々の抗菌剤が使用され
ている。ソルビン酸や安息香酸等の合成抗菌剤は使用で
きる食品が限定されており、また、安全性に疑問がある
ことが指摘されている。天然の抗菌剤、例えば、リゾチ
ームやプロタミン、各種の香辛料抽出物は静菌効果が十
分でなく、食品の風味への影響や経済性の問題があり大
量に添加することは実質的に不可能である。2. Description of the Related Art Conventionally, various natural or synthetic antibacterial agents have been used to enhance the preservability of beverages and other foods. It has been pointed out that synthetic antibacterial agents such as sorbic acid and benzoic acid have limited foods that can be used and their safety is questionable. Natural antibacterial agents, such as lysozyme, protamine, and various spice extracts, do not have sufficient bacteriostatic effect, have an impact on the flavor of food, and are economically problematic, making it virtually impossible to add them in large amounts. is there.
【０００３】これに対し、低級脂肪酸のモノグリセリド
は、かなりの静菌効果を有するものの、炭素数が１０以
下の脂肪酸モノグリセリドは特有の刺激味があり、炭素
数１２以上の脂肪酸モノグリセリドでは、静菌効果が弱
く、溶解性が悪いという難点がある。On the other hand, lower fatty acid monoglycerides have a considerable bacteriostatic effect, but fatty acid monoglycerides having 10 or less carbon atoms have a unique stimulating taste, and fatty acid monoglycerides having 12 or more carbon atoms have a bacteriostatic effect. Is weak and has poor solubility.
【０００４】ショ糖脂肪酸エステルは天然物であるショ
糖と脂肪酸とで構成された無味、無臭の可食性界面活性
剤で、体内で消化されて、ショ糖、脂肪酸として吸収さ
れるため安全性に問題がなく、食品、医薬品、化粧品、
洗剤、繊維などに幅広く利用されている。また、このシ
ョ糖脂肪酸エステルをコーヒー乳飲料などの低酸度飲料
に添加する方法（特公昭６２−３３８６０号公報参照）
が提案されているが、炭酸飲料、果実飲料、コーヒー飲
料、紅茶飲料、スポーツドリンク、栄養ドリンク、ミネ
ラルウォーター、フレーバーウォーターなどの酸性飲料
にショ糖脂肪酸エステルを単独で使用した場合には、シ
ョ糖脂肪酸エステルが結晶化することによる濁りや沈殿
物が生じ、酸性飲料の外観を損ねるという難点があっ
た。[0004] Sucrose fatty acid ester is a tasteless and odorless edible surfactant composed of natural products of sucrose and fatty acid. It is digested in the body and absorbed as sucrose and fatty acid for safety. No problem, food, medicine, cosmetics,
Widely used in detergents and textiles. Further, a method of adding this sucrose fatty acid ester to a low acidity beverage such as a coffee milk beverage (see JP-B-62-33860).
However, when sucrose fatty acid ester is used alone in acidic drinks such as carbonated drinks, fruit drinks, coffee drinks, tea drinks, sports drinks, nutritional drinks, mineral water, flavor water, etc. Crystallization of the fatty acid ester causes turbidity and a precipitate, which impairs the appearance of the acidic beverage.
【０００５】この様な欠点を解決するため、コーヒー飲
料などの酸性飲料に、ショ糖脂肪酸エステルとポリグリ
セリン脂肪酸エステルを併用して該飲料の保存安定性を
改善する方法が提案されている（特開昭６１−２４２５
６７号公報、特開昭６２−２１５３４５号公報、特開平
７−２８９８７５号公報参照）。これらの提案は該飲料
の保存安定性を向上させるためにそれなりの効果を奏す
るが、未だ十分に満足できるものではない。In order to solve such a drawback, there has been proposed a method for improving the storage stability of an acidic beverage such as a coffee beverage by using sucrose fatty acid ester and polyglycerin fatty acid ester in combination (special feature: Kaisho 61-2425
67, JP-A-62-215345, and JP-A-7-289875). These proposals have some effects in order to improve the storage stability of the beverage, but they are not yet sufficiently satisfactory.
【０００６】[0006]
【発明が解決しようとする課題】本発明の目的は、炭酸
飲料、果実飲料、コーヒー飲料、紅茶飲料、スポーツド
リンク、栄養ドリンク、ミネラルウォーター、フレーバ
ーウォーターなどの酸性飲料中で、広範囲の微生物に対
して静菌効果を示し、且つ、酸性飲料中でのショ糖脂肪
酸エステルの結晶化が抑えられ、その結果、酸性飲料の
外観を損なわない抗菌剤製剤を提供することである。The object of the present invention is to prevent a wide range of microorganisms in acidic drinks such as carbonated drinks, fruit drinks, coffee drinks, tea drinks, sports drinks, nutritional drinks, mineral water and flavor water. It is to provide an antibacterial agent preparation that exhibits a bacteriostatic effect and suppresses crystallization of sucrose fatty acid ester in an acidic beverage, and as a result does not impair the appearance of the acidic beverage.
【０００７】[0007]
【課題を解決するための手段】本発明者らは上記のごと
き従来型の抗菌剤について、その欠点を解決すべく鋭意
研究を行った結果、ショ糖脂肪酸エステル０．１〜４０
重量％、ポリグリセリン脂肪酸エステル０．１〜４０重
量％、プロピレングリコール５〜７０重量％およびグリ
セリン１０〜８０重量％からなる抗菌剤製剤またはショ
糖脂肪酸エステル０．１〜４０重量％、ポリグリセリン
脂肪酸エステル０．１〜４０重量％、プロピレングリコ
ール５〜７０重量％、グリセリン１０〜８０重量％、エ
チルアルコール０〜８０重量％および水０〜８０重量％
からなる抗菌剤製剤を酸性飲料に添加することにより、
広範囲の微生物に対して静菌効果を示し、且つ、酸性飲
料中でのショ糖脂肪酸エステルの結晶化が抑えられ、そ
の結果、酸性飲料の外観を損なわないことを見いだし、
本発明を完成するに至った。Means for Solving the Problems The inventors of the present invention have conducted diligent research to solve the drawbacks of the conventional antibacterial agents as described above.
%, Polyglycerin fatty acid ester 0.1-40% by weight, propylene glycol 5-70% by weight and glycerin 10-80% by weight, or sucrose fatty acid ester 0.1-40% by weight, polyglycerin fatty acid 0.1 to 40% by weight of ester, 5 to 70% by weight of propylene glycol, 10 to 80% by weight of glycerin, 0 to 80% by weight of ethyl alcohol and 0 to 80% by weight of water.
By adding an antibacterial agent consisting of to an acidic beverage,
It shows a bacteriostatic effect against a wide range of microorganisms, and suppresses the crystallization of sucrose fatty acid ester in an acidic beverage, and as a result, found that the appearance of the acidic beverage is not impaired,
The present invention has been completed.
【０００８】かくして、本発明によれば、酸性飲料中で
安定な、ショ糖脂肪酸エステル０．１〜４０重量％、ポ
リグリセリン脂肪酸エステル０．１〜４０重量％、プロ
ピレングリコール５〜７０重量％およびグリセリン１０
〜８０重量％からなる抗菌剤製剤またはショ糖脂肪酸エ
ステル０．１〜４０重量％、ポリグリセリン脂肪酸エス
テル０．１〜４０重量％、プロピレングリコール５〜７
０重量％、グリセリン１０〜８０重量％、エチルアルコ
ール０〜８０重量％および水０〜８０重量％からなる抗
菌剤製剤が提供される。Thus, according to the invention, sucrose fatty acid ester 0.1 to 40% by weight, polyglycerin fatty acid ester 0.1 to 40% by weight, propylene glycol 5 to 70% by weight and stable in acidic beverages Glycerin 10
To 80% by weight of antibacterial agent formulation or sucrose fatty acid ester 0.1 to 40% by weight, polyglycerin fatty acid ester 0.1 to 40% by weight, propylene glycol 5 to 7
There is provided an antimicrobial formulation consisting of 0 wt%, glycerin 10-80 wt%, ethyl alcohol 0-80 wt% and water 0-80 wt%.
【０００９】[0009]
【発明の実施の形態】以下、本発明について更に詳細に
説明する。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in more detail below.
【００１０】本発明に用いられるショ糖脂肪酸エステル
は、特に制限されるものではないが、構成脂肪酸として
は、例えば、カプリン酸、ラウリン酸、ミリスチン酸、
パルミチン酸、ステアリン酸、オレイン酸、エライジン
酸、エルカ酸、ベヘニン酸などの炭素数１０〜２４の飽
和または不飽和の脂肪酸の少なくとも１種以上の成分か
らなる脂肪酸を構成脂肪酸とするショ糖脂肪酸エステル
が好ましく、また、全エステルに占めるモノエステルが
５０重量％以上であるショ糖脂肪酸エステルを好ましく
例示することができる。本発明の抗菌剤製剤には、上記
のショ糖脂肪酸エステルの０．１〜４０重量％、さらに
好ましくは０．５〜２０重量％が用いられる。The sucrose fatty acid ester used in the present invention is not particularly limited, but examples of constituent fatty acids include capric acid, lauric acid, myristic acid,
Sucrose fatty acid ester containing a fatty acid composed of at least one component of a saturated or unsaturated fatty acid having 10 to 24 carbon atoms such as palmitic acid, stearic acid, oleic acid, elaidic acid, erucic acid and behenic acid as a constituent fatty acid And a sucrose fatty acid ester whose monoester accounts for 50% by weight or more of all the esters can be preferably exemplified. In the antibacterial agent formulation of the present invention, 0.1 to 40% by weight, and more preferably 0.5 to 20% by weight of the above sucrose fatty acid ester is used.
【００１１】本発明に用いられるポリグリセリン脂肪酸
エステルは、特に制限されるものではないが、構成脂肪
酸としては、例えば、カプリン酸、ラウリン酸、ミリス
チン酸、パルミチン酸、ステアリン酸、オレイン酸、エ
ライジン酸、エルカ酸、ベヘニン酸などの炭素数１０〜
２４の飽和または不飽和の脂肪酸の少なくとも１種以上
の成分からなる脂肪酸を構成脂肪酸とするポリグリセリ
ン脂肪酸エステルが好ましく、また、ＨＬＢ値が８以
上、さらに好ましくはＨＬＢ値が１０〜１２のポリグリ
セリン脂肪酸エステルを挙げることができる。本発明の
抗菌剤製剤には、上記のポリグリセリン脂肪酸エステル
の０．１〜４０重量％、さらに好ましくは０．５〜２０
重量％が用いられる。The polyglycerin fatty acid ester used in the present invention is not particularly limited, but the constituent fatty acids include, for example, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and elaidic acid. , Erucic acid, behenic acid, etc. with 10 carbon atoms
Polyglycerin fatty acid ester having a fatty acid composed of at least one component of 24 saturated or unsaturated fatty acids as a constituent fatty acid is preferred, and polyglycerin having an HLB value of 8 or more, more preferably an HLB value of 10 to 12 is used. Mention may be made of fatty acid esters. In the antibacterial agent formulation of the present invention, 0.1 to 40% by weight, and more preferably 0.5 to 20% by weight of the above polyglycerol fatty acid ester is used.
Weight percent is used.
【００１２】本発明の抗菌剤製剤には更に、プロピレン
グリコール５〜７０重量％、さらに好ましくは１０〜６
０重量％およびグリセリン１０〜８０重量％、さらに好
ましくは２０〜７０重量％が用いられる。また更に、エ
チルアルコール０〜８０重量％、さらに好ましくは５〜
６０重量％、水０〜８０重量％、さらに好ましくは５〜
６０重量％が用いられる。The antibacterial agent preparation of the present invention further comprises 5 to 70% by weight of propylene glycol, more preferably 10 to 6%.
0% by weight and 10 to 80% by weight of glycerin, more preferably 20 to 70% by weight are used. Further, ethyl alcohol 0 to 80% by weight, more preferably 5 to
60 wt%, water 0-80 wt%, more preferably 5
60% by weight is used.
【００１３】本発明の抗菌剤製剤には、上記のショ糖脂
肪酸エステル、ポリグリセリン脂肪酸エステル、プロピ
レングリコールおよびグリセリンの他に、例えば、柑橘
類精油、花精油、植物精油などの油溶性香料類；コーヒ
ーエキス、バニラエキス、ココアエキス、紅茶エキス、
緑茶エキス、ウーロン茶エキスなどの水溶性香料類；合
成香料類；調合香料組成物などの香料類、α−カロチ
ン、β−カロチン、リコペン、パプリカ色素、アナトー
色素、クロロフィル、クチナシ色素、ベニバナ色素、モ
ナスカス色素、ビート色素、エルダベリー色素、マリー
ゴールド色素、コチニール色素などの色素類、ビタミン
類などを適宜配合することができる。In the antibacterial agent preparation of the present invention, in addition to the above-mentioned sucrose fatty acid ester, polyglycerin fatty acid ester, propylene glycol and glycerin, oil-soluble flavors such as citrus essential oil, flower essential oil, plant essential oil and the like; coffee Extract, vanilla extract, cocoa extract, black tea extract,
Water-soluble fragrances such as green tea extract and oolong tea extract; synthetic fragrances; fragrances such as blended fragrance compositions, α-carotene, β-carotene, lycopene, paprika pigment, annatto pigment, chlorophyll, gardenia pigment, safflower pigment, monascus Dyes, beet dyes, elderberry dyes, marigold dyes, cochineal dyes, and other dyes, vitamins and the like can be appropriately added.
【００１４】本発明の抗菌剤製剤の調製方法は特に制限
されないが、例えば、プロピレングリコールとグリセリ
ンを混合後、その混合液にショ糖脂肪酸エステルおよび
ポリグリセリン脂肪酸エステルを添加して、約７０℃〜
約９５℃にて加温溶解する方法を挙げることができる。The method for preparing the antibacterial agent preparation of the present invention is not particularly limited. For example, propylene glycol and glycerin are mixed, and then sucrose fatty acid ester and polyglycerin fatty acid ester are added to the mixed solution, and the mixture is heated to about 70 ° C.
A method of heating and dissolving at about 95 ° C. can be mentioned.
【００１５】本発明の抗菌剤製剤を特に、ｐＨ３．５〜
６の酸性飲料に配合した場合、広範囲の微生物に対して
静菌効果を示し、更に、ショ糖脂肪酸エステルの結晶化
を防止することができるため、酸性飲料の外観を損なわ
ないという効果を奏する。この酸性飲料としては、例え
ば、炭酸飲料、果実飲料、コーヒー飲料、紅茶飲料、ス
ポーツドリンク、栄養ドリンク、ミネラルウォーター、
フレーバーウォーターなどを挙げることができる。これ
らの酸性飲料に配合される本発明の抗菌剤製剤の使用量
は、酸性飲料の種類、形態などにより異なるが、一般的
には酸性飲料１００重量部に対して約０．０１〜約５重
量部、好ましくは約０．０５〜２重量部の範囲内で使用
することができる。Particularly, the antibacterial agent formulation of the present invention has a pH value of 3.5 to 3.5.
When added to the acidic beverage of No. 6, it shows a bacteriostatic effect against a wide range of microorganisms and can prevent crystallization of sucrose fatty acid ester, so that the appearance of the acidic beverage is not impaired. Examples of this acidic drink include carbonated drinks, fruit drinks, coffee drinks, tea drinks, sports drinks, nutritional drinks, mineral water,
Flavor water etc. can be mentioned. The amount of the antibacterial agent formulation of the present invention to be blended with these acidic beverages varies depending on the type and form of the acidic beverage, but generally about 0.01 to about 5 parts by weight per 100 parts by weight of the acidic beverage. Parts, preferably in the range of about 0.05 to 2 parts by weight.
【００１６】本発明の抗菌剤製剤は、広範囲の微生物に
対して静菌効果を発揮するが、特に酸性飲料で問題とな
る、例えば、アシクロバシラス・アシドカルダリウス
（Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ ａｃｉｄｏｃａ
ｌｄａｒｉｕｓ）、アリシクロバシラス・アシドテレス
トリア（Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ ａｃｉｄ
ｏｔｅｒｒｅｓｔｒｉｓ）などの耐熱性好酸性菌、ビソ
クラミス・フルバ（Ｂｙｓｓｏｃｈｌａｍｙｓ ｆｕｌ
ｖａ）、ネオサルトリア・フィシェリア・バライエティ
ー・グラブラ（Ｎｅｏｓａｒｔｏｒｙａ ｆｉｓｃｈｅ
ｒｉ ｖａｒ．ｇｌａｂｒａ）などの耐熱性カビなどの
微生物に対して有効である。The antibacterial agent formulation of the present invention exerts a bacteriostatic effect against a wide range of microorganisms, but is particularly problematic in acidic drinks, for example, Acyclobacillus acidocaldarius (Alicyclobacillus acidoca).
ldarius), Alicyclobacillus acid terrestria (Alicyclobacillus acid)
Thermostable acidophilic bacteria such as B. terrestris, Bysochlamys ful
va), Neosartoria fischeria variety grabra (Neosartorya fische)
ri var. It is effective against microorganisms such as heat-resistant molds such as glabra).
【００１７】かくして本発明のショ糖脂肪酸エステル
０．１〜４０重量％、ポリグリセリン脂肪酸エステル
０．１〜４０重量％、プロピレングリコール５〜７０重
量％およびグリセリン１０〜８０重量％からなる抗菌剤
製剤またはショ糖脂肪酸エステル０．１〜４０重量％、
ポリグリセリン脂肪酸エステル０．１〜４０重量％、プ
ロピレングリコール５〜７０重量％、グリセリン１０〜
８０重量％、エチルアルコール０〜８０重量％および水
０〜８０重量％からなる抗菌剤製剤は、酸性飲料にショ
糖脂肪酸エステル単独、またはショ糖脂肪酸エステルと
ポリグリセリン脂肪酸エステルを添加したものに比べ、
静菌効果が高く、且つ、ショ糖脂肪酸エステルの結晶化
を防止することができるため酸性飲料の外観を損なわな
いという利点を有する。Thus, an antibacterial agent formulation comprising 0.1 to 40% by weight of the sucrose fatty acid ester of the present invention, 0.1 to 40% by weight of polyglycerin fatty acid ester, 5 to 70% by weight of propylene glycol and 10 to 80% by weight of glycerin. Or 0.1 to 40% by weight of sucrose fatty acid ester,
Polyglycerin fatty acid ester 0.1-40% by weight, propylene glycol 5-70% by weight, glycerin 10-
The antibacterial agent formulation consisting of 80% by weight, 0 to 80% by weight of ethyl alcohol and 0 to 80% by weight of water is compared with an acidic beverage containing sucrose fatty acid ester alone or sucrose fatty acid ester and polyglycerin fatty acid ester added. ,
Since it has a high bacteriostatic effect and can prevent crystallization of sucrose fatty acid ester, it has an advantage of not impairing the appearance of the acidic beverage.
【００１８】[0018]
【実施例】次に実施例および比較例を挙げて本発明をさ
らに具体的に説明する。EXAMPLES Next, the present invention will be described more specifically with reference to Examples and Comparative Examples.
【００１９】実施例１
プロピレングリコール５０ｇとグリセリン４５ｇを混合
した後、この混合液にモノスターＰ（三菱化学フーズ株
式会社製ショ糖脂肪酸エステル）２．５ｇ、デカグリン
１−Ｌ（日光ケミカルズ株式会社製ポリグリセリン脂肪
酸エステル）２．０ｇを添加して、９０℃にて攪拌溶解
した後、４０℃に冷却し、オレンジフレーバー（長谷川
香料株式会社製）を０．５ｇ添加して本発明の抗菌剤製
剤１００ｇを得た（本発明品１）。Example 1 After mixing 50 g of propylene glycol and 45 g of glycerin, 2.5 g of Monostar P (sucrose fatty acid ester manufactured by Mitsubishi Kagaku Foods Co., Ltd.) and Decagulin 1-L (manufactured by Nikko Chemicals Co., Ltd.) were added to this mixture. 2.0 g of polyglycerin fatty acid ester) was added and dissolved by stirring at 90 ° C., then cooled to 40 ° C., and 0.5 g of orange flavor (manufactured by Hasegawa Fragrance Co., Ltd.) was added to the antibacterial agent formulation of the present invention. 100 g was obtained (invention product 1).
【００２０】実施例２
プロピレングリコール３０ｇ、グリセリン４０ｇ、エチ
ルアルコール１５ｇおよび水１０ｇを混合した後、この
混合液にモノスターＰ（三菱化学フーズ株式会社製ショ
糖脂肪酸エステル）２．５ｇ、デカグリン１−Ｌ（日光
ケミカルズ株式会社製ポリグリセリン脂肪酸エステル）
２．０ｇを添加して、９０℃にて攪拌溶解した後、４０
℃に冷却し、オレンジフレーバー（長谷川香料株式会社
製）を０．５ｇ添加して本発明の抗菌剤製剤１００ｇを
得た（本発明品２）。Example 2 After mixing 30 g of propylene glycol, 40 g of glycerin, 15 g of ethyl alcohol and 10 g of water, 2.5 g of Monostar P (sucrose fatty acid ester manufactured by Mitsubishi Chemical Foods Co., Ltd.) and decagrine 1- L (polyglycerin fatty acid ester manufactured by Nikko Chemicals Co., Ltd.)
After adding 2.0 g and stirring to dissolve at 90 ° C., 40
After cooling to 0 ° C., 0.5 g of orange flavor (manufactured by Hasegawa Koryo Co., Ltd.) was added to obtain 100 g of the antibacterial agent formulation of the present invention (invention product 2).
【００２１】参考例１
実施例１及び実施例２で得られた抗菌剤製剤、モノスタ
ーＰ（三菱化学フーズ株式会社製ショ糖脂肪酸エステ
ル）単独（比較例１）およびモノスターＰとデカグリン
１−Ｌ（日光ケミカルズ株式会社製ポリグリセリン脂肪
酸エステル）の１：１の混合物（比較例２）を下記に示
す酸性飲料に、ショ糖脂肪酸エステルとして３０ｐｐｍ
となるように配合し、８５℃で１０分間殺菌した後、３
５℃に冷却し、酸性飲料の経時的な外観の変化を観察し
た。その結果を表１に示す。Reference Example 1 The antibacterial agent preparations obtained in Examples 1 and 2, Monostar P (sucrose fatty acid ester manufactured by Mitsubishi Kagaku Foods Co., Ltd.) alone (Comparative Example 1) and Monostar P and Decagrin 1- A 1: 1 mixture of L (polyglycerin fatty acid ester manufactured by Nikko Chemicals Co., Ltd.) (Comparative Example 2) was added to an acidic beverage shown below at 30 ppm as sucrose fatty acid ester.
And sterilize at 85 ° C for 10 minutes.
After cooling to 5 ° C., changes in the appearance of the acidic beverage over time were observed. The results are shown in Table 1.
【００２２】酸性飲料の組成 砂糖 １０．０ｇ クエン酸 ２．０ クエン酸ナトリウム ０．１５水 適量 １Ｌに調製 ｐＨ３．５ Composition of acidic beverage Sugar 10.0 g Citric acid 2.0 Sodium citrate 0.15 Water Prepared to an appropriate amount of 1 L pH 3.5
【００２３】[0023]
【表１】表１：酸性飲料の外観の経時変化 [Table 1] Table 1: Change in appearance of acidic beverage over time
【００２４】参考例２
実施例１および２で得られた抗菌剤製剤、モノスターＰ
（三菱化学フーズ株式会社製ショ糖脂肪酸エステル）単
独（比較例１）およびモノスターＰとデカグリン（日光
ケミカルズ株式会社製ポリグリセリン脂肪酸エステル）
の１：１の混合物（比較例２）を上述した酸性飲料に、
ショ糖脂肪酸エステルとして３０ｐｐｍとなるように配
合し、下記に示すように微生物を添加し、微生物菌数の
増減を測定した。その結果を表２に示す。Reference Example 2 Monoster P, an antibacterial agent preparation obtained in Examples 1 and 2
(Mitsubishi Chemical Foods Co., Ltd. sucrose fatty acid ester) alone (Comparative Example 1) and Monostar P and decagrine (Nikko Chemicals Co., Ltd. polyglycerin fatty acid ester)
1: 1 mixture (Comparative Example 2) of the above into the above acidic beverage,
The sucrose fatty acid ester was blended at 30 ppm, and a microorganism was added as shown below to measure the increase / decrease in the number of microorganisms. The results are shown in Table 2.
【００２５】微生物菌数測定方法
酸性飲料１００ｍｌに実施例１、実施例２の抗菌剤製剤
及び前記比較例１、比較例２をショ糖脂肪酸エステルと
して３０ｐｐｍとなるようにそれぞれ添加し、アリシク
ロバシラス・アシドカルダリウス ＪＣＭ５２６０（Ａ
ｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ ａｃｉｄｏｃａｌｄ
ａｒｉｕｓ ＪＣＭ５２６０：耐熱性好酸性菌）の胞子
およびビソクラミス・フルバ ＩＦＯ３１７６７（Ｂｙ
ｓｓｏｃｈｌａｍｙｓ ｆｕｌｖａ ＩＦＯ３１７６
７：耐熱性カビ）の胞子を添加し、８５℃で１０分間加
熱殺菌し、３５℃で保存した。加熱殺菌直後、２週間後
および４週間後に菌数を測定した。なお、Ａ．ａｃｉｄ
ｏｃａｌｄａｒｉｕｓの菌数は標準寒天培地（ｐＨ３．
７）で、Ｂ．ｆｕｌｖａの菌数はポテトデキストロース
寒天培地（クロラムフェニコール入り）で測定した。 Method for Measuring Microbial Bacteria The antibacterial agent formulations of Examples 1 and 2 and Comparative Examples 1 and 2 were added to 100 ml of an acidic beverage so that the sucrose fatty acid ester was 30 ppm, and Alicyclobacillus・ Aside Caldarius JCM5260 (A
lycyclobacillus acidocard
arius JCM5260: thermostable acidophile spores and Bisoclamis fulva IFO31767 (By
sosochlamys fulva IFO3176
7: Heat-resistant mold spores were added, heat sterilized at 85 ° C for 10 minutes, and stored at 35 ° C. Immediately after heat sterilization, the number of bacteria was measured 2 weeks and 4 weeks later. In addition, A. acid
The number of ocaldarius cells is determined by standard agar medium (pH 3.
7), B. The number of fulva was measured on potato dextrose agar medium (containing chloramphenicol).
【００２６】[0026]
【表２】表２：微生物検査結果 [Table 2] Table 2: Microbial test results
【００２７】表２から明らかなように本発明の抗菌剤製
剤（実施例１および実施例２）は、ショ糖脂肪酸エステ
ル単独添加（比較例１）及びショ糖脂肪酸エステルとポ
リグリセリン脂肪酸エステルの１：１の混合物添加（比
較例２）に比べ良好な静菌効果を示した。この原因につ
いては定かではないが、参考例１で示したように本発明
の抗菌剤製剤は、酸性飲料中でのショ糖脂肪酸エステル
の結晶生成が見られないことから溶解性が良好なことに
起因していると思われる。As is apparent from Table 2, the antibacterial agent preparations of the present invention (Examples 1 and 2) were prepared by adding sucrose fatty acid ester alone (Comparative Example 1) and sucrose fatty acid ester and polyglycerin fatty acid ester. A good bacteriostatic effect was exhibited as compared with the addition of the mixture of 1 (Comparative Example 2). Although the cause of this is not clear, as shown in Reference Example 1, the antibacterial agent formulation of the present invention has good solubility because no sucrose fatty acid ester crystal formation is observed in the acidic beverage. It seems to be caused.
【００２８】[0028]
【発明の効果】以上述べたとおり、本発明の抗菌剤製剤
は酸性飲料中で広範囲の微生物に対して静菌効果を示
し、且つ、酸性飲料中でのショ糖脂肪酸エステルの結晶
化が抑えられ、その結果、酸性飲料の外観を損なわず、
更に、安全性に優れているため各種の酸性飲料に有用で
ある。As described above, the antibacterial agent formulation of the present invention exhibits a bacteriostatic effect against a wide range of microorganisms in acidic drinks, and suppresses crystallization of sucrose fatty acid ester in acidic drinks. As a result, without impairing the appearance of the acidic beverage,
Furthermore, since it is excellent in safety, it is useful for various acidic beverages.
フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ａ２３Ｌ 3/3562 Ａ２３Ｌ 1/035 // Ａ２３Ｌ 1/035 2/00 Ｐ (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 2/00 - 2/44 A23F 3/14 A23F 5/14 A23L 3/349 - 3/3562 A23L 1/035 Front page continuation (51) Int.Cl. 7 identification code FI A23L 3/3562 A23L 1/035 // A23L 1/035 2/00 P (58) Fields investigated (Int.Cl. 7 , DB name) A23L 2/00-2/44 A23F 3/14 A23F 5/14 A23L 3/349-3/3562 A23L 1/035
Claims (2)
ル０．１〜４０重量％、ポリグリセリン脂肪酸エステル
０．１〜４０重量％、プロピレングリコール５〜７０重
量％およびグリセリン１０〜８０重量％からなる抗菌剤
製剤。1. Sucrose fatty acid ester 0.1-40% by weight, polyglycerin fatty acid ester 0.1-40% by weight, propylene glycol 5-70% by weight and glycerin 10-80% by weight, which are stable in acidic beverages. An antibacterial agent formulation.
ル０．１〜４０重量％、ポリグリセリン脂肪酸エステル
０．１〜４０重量％、プロピレングリコール５〜７０重
量％、グリセリン１０〜８０重量％、エチルアルコール
０〜８０重量％および水０〜８０重量％からなる抗菌剤
製剤。2. Sucrose fatty acid ester 0.1-40% by weight, polyglycerin fatty acid ester 0.1-40% by weight, propylene glycol 5-70% by weight, glycerin 10-80% by weight, which are stable in acidic beverages. An antibacterial agent formulation comprising 0 to 80% by weight of ethyl alcohol and 0 to 80% by weight of water.
Priority Applications (2)
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|---|---|---|---|
| JP24682899A JP3466515B2 (en) | 1999-02-10 | 1999-09-01 | Antibacterial preparation stable in acidic beverages |
| KR1020000004977A KR100662318B1 (en) | 1999-02-10 | 2000-02-01 | Antimicrobial composition stable in acidic beverage |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3237799 | 1999-02-10 | ||
| JP11-32377 | 1999-02-10 | ||
| JP24682899A JP3466515B2 (en) | 1999-02-10 | 1999-09-01 | Antibacterial preparation stable in acidic beverages |
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| JP2000295976A JP2000295976A (en) | 2000-10-24 |
| JP3466515B2 true JP3466515B2 (en) | 2003-11-10 |
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| KR (1) | KR100662318B1 (en) |
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| US20050058673A1 (en) | 2003-09-09 | 2005-03-17 | 3M Innovative Properties Company | Antimicrobial compositions and methods |
| EP1629732A1 (en) * | 2004-08-27 | 2006-03-01 | Purac Biochem BV | Composition for inactivating yeasts or molds in soft drinks |
| TW200724134A (en) | 2005-03-10 | 2007-07-01 | 3M Innovative Properties Co | Antimicrobial compositions and methods |
| US10918618B2 (en) | 2005-03-10 | 2021-02-16 | 3M Innovative Properties Company | Methods of reducing microbial contamination |
| TW200719884A (en) | 2005-03-10 | 2007-06-01 | 3M Innovative Properties Co | Methods of treating ear infections |
| JP4869979B2 (en) * | 2007-02-27 | 2012-02-08 | 富士フイルム株式会社 | Coffee bean extract-containing aqueous composition, container-packed beverage, method for producing coffee bean extract-containing aqueous composition, and method for preventing precipitation of coffee bean extract |
| KR101809284B1 (en) | 2009-09-11 | 2017-12-14 | 크래프트 푸즈 그룹 브랜즈 엘엘씨 | Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable concentrated liquids |
| US8293299B2 (en) | 2009-09-11 | 2012-10-23 | Kraft Foods Global Brands Llc | Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable Concentrated liquids |
| US11013248B2 (en) | 2012-05-25 | 2021-05-25 | Kraft Foods Group Brands Llc | Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings |
| JP6430947B2 (en) * | 2013-09-06 | 2018-11-28 | 三菱ケミカルフーズ株式会社 | Beverage production method |
| KR101533381B1 (en) * | 2013-12-12 | 2015-07-02 | 롯데칠성음료주식회사 | Concentration Liquid beverage Composition and Preparing Methods of the same |
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| JPH03285643A (en) * | 1990-04-03 | 1991-12-16 | Lion Corp | Beverage composition |
| JPH07147953A (en) * | 1993-11-29 | 1995-06-13 | Yakult Honsha Co Ltd | Antimicrobial agent and usage thereof |
| JP3851710B2 (en) * | 1996-07-01 | 2006-11-29 | 三菱化学フーズ株式会社 | Liquid food |
| TW414697B (en) * | 1996-12-11 | 2000-12-11 | Riken Vitamin Co | Antimicrobial agent for food |
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