JP3639104B2 - Method for producing grain tea or mixed tea with improved shelf life - Google Patents
Method for producing grain tea or mixed tea with improved shelf life Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は、保存性の改良された穀物茶または混合茶の製造方法に関し、詳しくは、密封容器に充填されて市場に流通するに際し、微生物による変敗の危険を減らして保存性の向上を図ることが出来る穀物茶または混合茶の製造方法に関する。
【０００２】
【従来の技術】
現在、密封容器に充填されて販売されている食品は、製造してから食されるまでの期間、微生物による変敗が防止できる様に、殺菌・流通されている。しかしながら、食品衛生法で指定された方法で製造流通したとしても、食品によっては混入する耐熱性芽胞菌や耐熱性カビ等によって変敗を生じることがある。
【０００３】
また、ＰＥＴボトル等のレトルト殺菌に耐え得るだけの耐熱性がない容器に飲料を充填する場合は、殺菌後に容器に充填するため、容器や環境に由来する微生物が混入する可能性があり、変敗の危険性が高い。容器の洗浄と充填環境の微生物管理を極度に厳しくした無菌充填方式は、有効ではあるが、工程管理が複雑であり、製造コストが高いと言う問題がある。しかも、無菌充填方式の場合でも、微生物の混入を完全に防止するのは極めて困難である。
【０００４】
一方、保存性向上のために添加される抗菌性乳化剤、例えばショ糖脂肪酸エステルの抗菌性は、例えば、タンパク質、脂肪、澱粉など食品成分に影響を受けることが知られている。特に、澱粉は抗菌性乳化剤の構成脂肪酸と強固な複合体を形成する。
【０００６】
麦茶飲料などの穀物茶飲料においては、原料から水溶性澱粉類が溶出するため、ショ糖脂肪酸エステルの添加量を多く設定する必要があったり、水溶性澱粉類とショ糖脂肪酸エステルの複合体形成により濁りや沈殿を生じることがある。穀物茶は、茶葉由来の抗菌成分であるカテキン類を含有しておらず、しかも、穀物から抽出される栄養成分のために微生物が生育し易い環境であり、微生物による変敗を防ぐためには強い加熱殺菌を行う必要がある。
【０００７】
特開平５ー３３６９３９号公報には、麦茶に茶抽出物を添加することにより、充填後の高温殺菌が出来ないプラスチック容器などに充填する際の静菌効果を達成する方法が開示されている。しかしながら、この方法は、比較的多量の茶抽出物を必要とし、製造コストが上昇し、食品の風味が損なわれる欠点がある。
【０００８】
【発明が解決しようとする課題】
本発明は、上記実情に鑑みなされたものであり、その目的は、コスト的および風味的に優れた、保存性の改良された穀物茶または混合茶の製造方法を提供することにある。
【０００９】
【課題を解決するための手段】
すなわち、本発明の要旨は、穀物茶または混合茶に対して水溶性澱粉類の分解処理を施すと共にモノエステル化率９３％以上のショ糖脂肪酸エステルを添加することを特徴とする保存性の改良された穀物茶または混合茶の製造方法に存する。
【００１０】
【発明の実施の形態】
以下、本発明を詳細に説明する。本発明において、原料の穀物茶または混合茶としては、特に制限されないが、具体例としては、（１）麦茶、玄米茶、トウモロコシ茶などの穀物茶、（２）穀物と茶葉類を原料とする混合茶が挙げられる。
【００１２】
本発明においては、穀物茶または混合茶に対して水溶性澱粉類の分解処理を施すと共に後述する菌性乳化剤を添加する。
【００１３】
先ず、水溶性澱粉類の分解処理について説明する。ここで言う水溶性澱粉類とは、乳化剤の構成脂肪酸が複合体を形成すると考えられるグルコースのα１→４結合による重合度が６以上の化合物を言い、具体的にはアミロース、アミロペクチン、デキストリン類などを意味する。そして、これらのグルコースの重合度を５以下に分解する。
【００１４】
水溶性澱粉類の分解の割合は、特に限定されないが、分解割合が大きい程に抗菌性乳化剤の添加量を低減することが出来るため、大きいほど程好ましい。具体的には、穀物茶または混合茶は澱粉類として水溶性澱粉のみを含有する食品であるため、含有する澱粉類の通常９０重量％以上、好ましくは９９重量％以上を分解する。
【００１５】
水溶性澱粉類の分解処理方法としては、酵素処理法、酸分解法などの公知の方法が使用可能であるが、操作の簡便性の観点から酵素処理法が好ましい。特に、固定化酵素法は、原料食品に酵素を混合する方法に比し、操作性の他、コスト及び得られる食品の風味の観点からも有利である。酵素処理に使用する分解酵素の具体例としては、α−アミラーゼ、β−アミラーゼ、グルコアミラーゼ、α−グルコシダーゼ等が挙げられる。
【００１６】
分解反応の温度、時間、ｐＨ、酵素使用量は、酵素に適した条件を選択すればよい。例えば、エンド型α−アミラーゼ（ノボ・ノルディスク・バイオインダストリー株式会社製「ＢＡＮ８００ＭＧ」）を使用する場合、通常、澱粉類に対し、０．０００１〜１重量％（０．０００８〜８ＫＮＵ／澱粉類ｇ）となる量の分解酵素を使用し、ｐＨ５〜７の条件下、１０〜９０℃で０．５〜３時間保持して分解処理すればよい。原料食品に分解酵素を混合した場合は、その後、加熱工程などにより分解酵素を失活させてもよい。
【００１７】
分解処理後の穀物茶または混合茶中における水溶性澱粉類の含有量は低いほど好ましい。通常０．１重量％以下、好ましくは０．０１重量％以下である。
【００１８】
澱粉類の含有量の一般的な測定方法としては、ヨウ素澱粉反応による呈色を利用する方法、フェノール硫酸法による全糖量測定とクロマト分離によるオリゴ糖の定量を組み合わせた方法などが挙げられる。しかしながら、本発明においては、原料由来の水溶性澱粉類を分解するため、通常、簡易的な判断方法として、例えば、ソモギネルソン法により還元糖含量を測定し、そして、分解処理前より還元糖量が増加していることを確認したり、または、ヨウ素澱粉反応の呈色の程度が分解処理前より低下していることを確認すればよい。
【００１９】
次に、抗菌性乳化剤の添加について説明する。本発明において抗菌性乳化剤としては、モノエステル比率が特定量のショ糖脂肪酸エステルを使用する。斯かるショ糖脂肪酸エステルは、２種以上を併用してもよい。なお、ＨＬＢは特に限定されないが、一般的に高いものの方がよい。
【００２０】
上記の脂肪酸エステル類を構成する脂肪酸は、特に限定されないが、通常、炭素鎖長６〜２２の飽和または不飽和脂肪酸である。ショ糖脂肪酸エステルの場合は、ミリスチン酸、パルミチン酸、ステアリン酸などが好適であり、テトラグリセリン脂肪酸エステル、ヘキサグリセリン脂肪酸エステル、デカグリセリン脂肪酸エステル等の場合は、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸などが好適であり、ジグリセリン脂肪酸エステルの場合は、ミリスチン酸、パルミチン酸などが好適である。モノグリセリドの場合は、カプロン酸、カプリル酸、カプリン酸などが好適である。
【００２１】
澱粉類は、パルミチン酸を初め、炭素鎖長１６近辺の飽和脂肪酸と複合体を形成し易いと言われているため、脂肪酸の炭素鎖長が１６近辺の脂肪酸エステル類を使用した場合、本発明の効果はより大きい。
【００２２】
本発明で使用するショ糖脂肪酸エステルのモノエステル比率は９３重量％以上、好ましくは９５重量％以上である。斯かるショ糖脂肪酸エステルは、濁りや沈殿を生じ難いため、透明性を有する穀物茶または混合茶に好適である。この場合、ショ糖脂肪酸エステルを構成する脂肪酸としては、風味、溶解性、抗菌性の観点から、パルミチン酸が最適である。
【００２３】
ショ糖脂肪酸エステル中のモノエステルの比率は、例えば、ゲルクロマトグラフィーや薄層クロマトグラフィーにより分離されるエステル体の比率から求めることが出来る。モノエステル比率の高いショ糖脂肪酸エステルは、直接合成の他、モノエステル比率の低いショ糖脂肪酸エステルを原料とし、溶媒抽出法、カラム分離、晶析法などの精製法によって得ることが出来る。
【００２４】
抗菌用乳化剤の使用量は、通常０．００１〜０．０５重量％、好ましくは０．００３〜０．０４重量％である。
【００２５】
抗菌性乳化剤の添加方法は、通常、調製した濃厚な乳化剤水溶液を希釈する要領で食品に添加する。抗菌性乳化剤の添加は、水溶性澱粉類の分解処理の前中後の何れの時期で行ってもよいが、分解反応を妨げない様に、分解処理後に添加するのが好ましい。
【００２６】
本発明方法で得られる穀物茶または混合茶は、効果的に保存性を維持するため、密封容器に充填される。斯かる密封容器の例としては、ＰＥＴボトル、金属缶、ガラス容器、紙容器、プラスチック容器などが挙げられる。
【００２７】
また、本発明方法で得られる穀物茶または混合茶は、効果的に保存性を維持するため、密封容器に充填される前か後に加熱殺菌されることが好ましい。殺菌の条件は、８５℃３０分と同等以上の殺菌条件であればよいが、１２０℃４分と同等以上の殺菌条件が好ましい。
【００２８】
【実施例】
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。
【００２９】
実施例１及び比較例１
市販のＰＥＴボトル入り麦茶（澱粉含量０．１２重量％）に、エンド型α−アミラーゼ（ノボ・ノルディスク・バイオインダストリー株式会社製「ＢＡＮ８００ＭＧ」）を１NU/mlとなる様に添加し、５０℃で１時間、水溶性澱粉類の分解処理を行った。処理後の麦茶中の水溶性澱粉類の残存量は０．００重量％であった（NUはnovo α-amylase unit）。次いで、これにモノエステル含量９５重量％のショ糖脂肪酸エステル（構成脂肪酸比率；パルミチン酸８０重量％、ステアリン酸２０重量％）を１５０ppm添加した。
【００３０】
得られた麦茶を１２１℃で２０分間殺菌処理した後、１００mLずつ５本の耐圧ガ ラス瓶に分注し、それぞれにバチルス・コアギュランス（Bacillus coagulans）芽胞を１０4個接種し密栓し、８５℃で１分間加熱殺菌した後、３５℃と５５℃で１月間保存し、目視観察により菌の増殖による変敗の有無を判定した。水溶性澱粉類の分解処理を行わなかった麦茶を使用し、上記と同様のショ糖脂肪酸エステルを添加して同様の試験を行い比較例１とした。結果（変敗本数／試験本数）を表１に示す。
【００３１】
【表１】
＜１月保存後のバチルス・コアギュランスによる５本中の変敗本数＞
【発明の効果】
以上説明した本発明によれば、微生物による変敗の危険を減らした密封容器入り穀物茶または混合茶が提供される。すなわち、本発明により、ＰＥＴボトル等の充填後の高温殺菌が出来ないプラスチック容器に充填される穀物茶または混合茶の変敗危険を減らすことが出来る。また、特に栄養成分が豊富で微生物が生育し易い穀物茶の様な飲料分野において、保存性を維持した効果的な食品を提供することが出来る。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing grain tea or mixed tea with improved shelf life, and more particularly, to reduce the risk of deterioration caused by microorganisms when filled in a sealed container and distributed to the market, thereby improving the shelf life. The present invention relates to a method for producing grain tea or mixed tea .
[0002]
[Prior art]
Currently, foods that are filled and sold in sealed containers are sterilized and distributed so that they can be prevented from being damaged by microorganisms during the period from production to eating. However, even if it is manufactured and distributed by the method specified by the Food Sanitation Law, deterioration may occur due to heat-resistant spore bacteria, heat-resistant molds and the like mixed in depending on the food.
[0003]
In addition, when a beverage is filled in a container that does not have heat resistance enough to withstand retort sterilization such as a PET bottle, the container is filled after sterilization. High risk of defeat. Although the aseptic filling method in which the microorganism cleaning of the container cleaning and filling environment is extremely strict is effective, there is a problem that the process management is complicated and the manufacturing cost is high. Moreover, even in the aseptic filling method, it is extremely difficult to completely prevent the contamination of microorganisms.
[0004]
On the other hand, it is known that the antibacterial properties of antibacterial emulsifiers added to improve storage stability, such as sucrose fatty acid esters, are affected by food components such as proteins, fats, and starches. In particular, starch forms a strong complex with the constituent fatty acids of the antibacterial emulsifier .
[0006]
In cereal tea beverages such as barley tea beverages, since the water-soluble starches from raw material to elute, or it is necessary to set many of the added amount of sucrose fatty acid esters, water-soluble starches and complex of sucrose fatty acid ester Turbidity and precipitation may occur due to formation. Cereal tea does not contain catechins, which are antibacterial components derived from tea leaves, and is an environment in which microorganisms are likely to grow because of the nutritional components extracted from the grains, and is strong to prevent deterioration by microorganisms. It is necessary to perform heat sterilization.
[0007]
JP-A-5-336939 discloses a method for achieving a bacteriostatic effect when filling a plastic container or the like that cannot be sterilized at high temperature after filling by adding a tea extract to barley tea. However, this method has a drawback that a relatively large amount of tea extract is required, the production cost increases, and the flavor of the food is impaired.
[0008]
[Problems to be solved by the invention]
The present invention has been made in view of the above circumstances, and its object is cost and flavor to good, it is to provide a method for producing a storage for improved cereal tea or mixed tea.
[0009]
[Means for Solving the Problems]
That is, the gist of the present invention is to improve storage stability characterized by subjecting grain tea or mixed tea to decomposition treatment of water-soluble starches and adding a sucrose fatty acid ester having a monoesterification rate of 93% or more. Lies in a method for producing a cereal tea or mixed tea .
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail. In the present invention, the cereal tea or mixed tea material is not particularly limited, as the tool body example, (1) barley tea, brown rice tea, grain tea such as corn tea, and raw material (2) grain and tea sheets Mixed tea is mentioned.
[0012]
In the present invention, the grain tea or mixed tea is subjected to a decomposition treatment of water-soluble starches and a fungal emulsifier described later is added.
[0013]
First, the decomposition treatment of water-soluble starch will be described. The term “water-soluble starch” as used herein refers to a compound having a degree of polymerization of 6 or more due to α1 → 4 bond of glucose, which is considered to form a complex with the constituent fatty acids of the emulsifier. Specifically, amylose, amylopectin, dextrins, Means. And the polymerization degree of these glucose is decomposed | disassembled to 5 or less.
[0014]
The ratio of decomposition of the water-soluble starch is not particularly limited, but the larger the decomposition ratio, the more the antimicrobial emulsifier can be added. Specifically, since grain brown or mixed tea is a food containing only water-soluble starch as starches, starches which contain usually 90 wt% or more, preferably decompose more than 99 wt%.
[0015]
As a method for decomposing water-soluble starches, known methods such as an enzyme treatment method and an acid decomposition method can be used, but an enzyme treatment method is preferred from the viewpoint of ease of operation. In particular, the immobilized enzyme method is advantageous from the viewpoint of cost and flavor of the obtained food, as well as operability, as compared with the method of mixing an enzyme with a raw material food. Specific examples of the degrading enzyme used for the enzyme treatment include α-amylase, β-amylase, glucoamylase, α-glucosidase and the like.
[0016]
The temperature, time, pH, and amount of enzyme used for the decomposition reaction may be selected as appropriate for the enzyme. For example, when endo-type α-amylase (“BAN800MG” manufactured by Novo Nordisk Bioindustry Co., Ltd.) is used, it is usually 0.0001 to 1% by weight (0.0008 to 8 KNU / starch) based on starch. The amount of the degrading enzyme to be g) may be used, and the decomposition treatment may be carried out by holding at 10 to 90 ° C for 0.5 to 3 hours under the condition of pH 5 to 7. When the degrading enzyme is mixed with the raw material food, the degrading enzyme may be deactivated by a heating step or the like thereafter.
[0017]
The lower the content of water-soluble starch in the grain tea or mixed tea after the decomposition treatment, the better . Usually 0.1 wt% or less, preferably 0.01 wt% or less.
[0018]
As a general method for measuring the content of starches, there are a method using coloration by iodine starch reaction, a method in which total sugar amount measurement by the phenol-sulfuric acid method and oligosaccharide quantification by chromatographic separation are combined. However, in the present invention, in order to decompose the water-soluble starch derived from the raw material, usually, as a simple judgment method, for example, the reducing sugar content is measured by the Somoginelson method, and the amount of reducing sugar before the decomposition treatment is measured. May be confirmed, or it may be confirmed that the degree of coloration of the iodine starch reaction is lower than that before the decomposition treatment.
[0019]
Next, addition of an antibacterial emulsifier will be described. As the antimicrobial emulsifying agent in the present invention, monoesters ratio using a certain amount of sucrose fatty acid esters. Such sucrose fatty acid ester may use 2 or more types together. In addition , HLB is not particularly limited, but is generally higher.
[0020]
Although the fatty acid which comprises said fatty acid ester is not specifically limited, Usually, it is a C6-C22 saturated or unsaturated fatty acid. In the case of sucrose fatty acid ester, myristic acid, palmitic acid, stearic acid and the like are suitable, and in the case of tetraglycerin fatty acid ester, hexaglycerin fatty acid ester, decaglycerin fatty acid ester and the like, caprylic acid, capric acid, lauric acid, Myristic acid and the like are preferable. In the case of diglycerin fatty acid ester, myristic acid and palmitic acid are preferable. In the case of monoglycerides, caproic acid, caprylic acid, capric acid and the like are suitable.
[0021]
Since starches are said to easily form a complex with a saturated fatty acid having a carbon chain length of about 16 including palmitic acid, when fatty acid esters having a fatty acid carbon chain length of about 16 are used, the present invention The effect is greater.
[0022]
The monoester ratio of the sucrose fatty acid ester used in the present invention is 93% by weight or more, preferably 95% by weight or more . Such sucrose fatty acid ester, since it is difficult turbid and precipitation is suitable for cereal tea or mixed tea having transparency. In this case, as the fatty acid constituting the sucrose fatty acid ester, palmitic acid is optimal from the viewpoints of flavor, solubility and antibacterial properties.
[0023]
The ratio of the monoester in the sucrose fatty acid ester can be determined from the ratio of the ester body separated by gel chromatography or thin layer chromatography, for example. A sucrose fatty acid ester having a high monoester ratio can be obtained not only by direct synthesis but also by a purification method such as solvent extraction, column separation, or crystallization using a sucrose fatty acid ester having a low monoester ratio as a raw material.
[0024]
The amount of the antibacterial emulsifiers, usually 0.001 to 0.05% by weight, preferably 0.003 to 0.04 wt%.
[0025]
The antibacterial emulsifier is usually added to food in the manner of diluting the prepared concentrated emulsifier aqueous solution. The antibacterial emulsifier may be added at any time before, during or after the decomposition treatment of the water-soluble starch, but it is preferably added after the decomposition treatment so as not to disturb the decomposition reaction.
[0026]
Grain tea or mixed tea obtained by the process of the present invention, in order to maintain the effective conservation, Ru is filled in a sealed container. Examples of such sealed containers include PET bottles, metal cans, glass containers, paper containers, plastic containers, and the like.
[0027]
In addition, the grain tea or mixed tea obtained by the method of the present invention is preferably sterilized by heating before or after being filled in the sealed container in order to effectively maintain the storage stability. The sterilization conditions may be sterilization conditions equal to or higher than 85 ° C. for 30 minutes, but sterilization conditions equal to or higher than 120 ° C. for 4 minutes are preferable.
[0028]
【Example】
EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to a following example, unless the summary is exceeded.
[0029]
Example 1 and Comparative Example 1
Endo-type α-amylase (“BAN800MG” manufactured by Novo Nordisk Bioindustry Co., Ltd.) was added to commercially available PET bottled barley tea (starch content 0.12% by weight) at 1 NU / ml, and 50 ° C. The water-soluble starch was decomposed for 1 hour. The residual amount of water-soluble starches in the barley tea after the treatment was 0.00% by weight (NU is novo α-amylase unit). Next, 150 ppm of a sucrose fatty acid ester having a monoester content of 95% by weight (constituent fatty acid ratio; palmitic acid 80% by weight, stearic acid 20% by weight) was added thereto.
[0030]
The obtained barley tea was sterilized at 121 ° C. for 20 minutes, then dispensed 100 mL each into 5 pressure-resistant glass bottles, each inoculated with 10 4 bacillus coagulans spores, sealed tightly, and 85 ° C. And then sterilized by heating at 35 ° C. and 55 ° C. for 1 month, and the presence or absence of deterioration due to bacterial growth was determined by visual observation. A barley tea that was not subjected to the decomposition treatment of water-soluble starches was used, and the same test was performed by adding the same sucrose fatty acid ester as described above to obtain Comparative Example 1. The results (number of alterations / number of tests) are shown in Table 1.
[0031]
[Table 1]
<Number of defeats in 5 due to Bacillus coagulans after January storage>
【The invention's effect】
According to the present invention described above, a cereal tea or mixed tea in a sealed container with reduced risk of deterioration by microorganisms is provided. That is, according to the present invention, it is possible to reduce the risk of deterioration of grain tea or mixed tea filled in a plastic container that cannot be sterilized at high temperature after filling such as a PET bottle. In addition, in the beverage field, such as the easy grain tea nutrients to grow rich in microorganisms, especially, it is possible to provide an effective food to maintain the storage stability.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36414597A JP3639104B2 (en) | 1997-12-17 | 1997-12-17 | Method for producing grain tea or mixed tea with improved shelf life |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36414597A JP3639104B2 (en) | 1997-12-17 | 1997-12-17 | Method for producing grain tea or mixed tea with improved shelf life |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11169113A JPH11169113A (en) | 1999-06-29 |
| JP3639104B2 true JP3639104B2 (en) | 2005-04-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP36414597A Expired - Fee Related JP3639104B2 (en) | 1997-12-17 | 1997-12-17 | Method for producing grain tea or mixed tea with improved shelf life |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3639104B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008092867A (en) * | 2006-10-12 | 2008-04-24 | Toyo Seikan Kaisha Ltd | Packaged starch-containing beverage, and method for producing the same |
| JP2010004792A (en) * | 2008-06-26 | 2010-01-14 | Taiyo Kagaku Co Ltd | Improver for tube flowability of liquid food composition |
| JP5285468B2 (en) * | 2009-03-02 | 2013-09-11 | 花王株式会社 | Container drink |
| JP6309234B2 (en) * | 2013-09-27 | 2018-04-11 | ポッカサッポロフード＆ビバレッジ株式会社 | Method for producing emulsifier-containing corn tea beverage |
| JP6928466B2 (en) * | 2017-03-17 | 2021-09-01 | ポッカサッポロフード＆ビバレッジ株式会社 | Barley tea beverage |
| JP7088698B2 (en) * | 2018-03-13 | 2022-06-21 | 株式会社 伊藤園 | Container-filled barley tea beverage and its manufacturing method |
-
1997
- 1997-12-17 JP JP36414597A patent/JP3639104B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH11169113A (en) | 1999-06-29 |
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