JP4988560B2 - Method for producing acidic beverage - Google Patents

Description

The present invention relates to the production how acidic beverages proliferation of thermotolerant acidophilic bacteria is suppression.

  In the development of acidic beverages, it is desired to preserve for a long time without impairing the appearance and flavor. One factor that impairs the appearance and flavor of acidic beverages is the effect of microbial growth. In particular, the influence of the growth of heat-resistant acidophilic bacteria becomes a problem. The heat-resistant acidophilic bacterium belongs to the genus Alicyclobacillus and is a soil fungus isolated from apple juice in 1984, and has been confirmed to grow in the juice so far. A thermostable acidophilic bacterium is an aerobic or facultative anaerobic bacterium that is a spore-forming gonococcus that shows Gram-positive or indefinite form, with a growth temperature range of 40-70 ° C and a growth pH range of 2-6. Has characteristics. In addition, since heat-resistant acidophilic bacteria form heat-resistant spores, they cannot be sterilized under general sterilization conditions for soft drinks, and further grow in acidic beverages. Although the heat-resistant acidophilic bacterium itself and its metabolites are not toxic, they cause damage to the appearance and flavor of acidic beverages. In addition, some bacteria have been reported to produce off-flavor components such as guaiacol and 2,6-dibromophenol, which greatly impairs the commercial value.

  In order to prevent the above problems, it is necessary to suppress the growth of heat-resistant acidophilic bacteria in the product. Examples of the suppression of the growth of heat-resistant acidophilic bacteria include UHT sterilization and the use of bacteriostatic agents. However, since UHT sterilization is a severer condition than normal sterilization conditions, the flavor and appearance of the beverage are impaired. Further, the use of bacteriostatic agents may impair the flavor of the beverage by adding an effective amount thereof. Therefore, it is desired to develop a method for inhibiting the growth of heat-resistant acidophilic bacteria and a method for inhibiting the growth of heat-resistant acidophilic bacteria by a method that does not impair the flavor of acidic beverages.

Patent Document 1 reports sodium acetate as a substance having a bacteriostatic effect that suppresses the growth of heat-resistant acidophilic bacteria without impairing the flavor of the beverage. Patent Document 2 reports a heat-resistant acidophilic bacterium inhibitor containing diglycerin myristic acid ester and / or a salt thereof as an active ingredient, and an acidic beverage containing the heat-resistant acidophilic bacterium inhibitor. Furthermore, Non-Patent Document 1 describes that lysozyme, polylysine, protamine, acetic acid, fatty acid ester and nisin have a heat-resistant acidophilic bacterial growth inhibitory effect.
However, lactic acid, is not free conventionally proposed for exhibit antiproliferative activity of thermotolerant acidophilic bacteria.
JP 2002-315546 A JP 2003-160411 A Food stress environment and microorganisms p114-115 (2004) SCIENCE FORUM

An object of the present invention can effectively inhibit the growth of heat resistance acidophilic bacteria is to provide a method for producing an acidic beverage also taste and appearance containing good juice.

According to the present invention, the growth of heat-resistant acidophilic bacteria is suppressed for at least 7 days at any point in the process of producing an acidic beverage having a pH of less than 4.6 and a fruit juice ratio of 3% by weight or less. An effective amount of lactic acid is added so that the total amount of lactic acid in the resulting acidic beverage is 0.075 to 0.3% by weight. but Ru is provided.

The method for producing an acidic beverage of the present invention has a pH of less than 4.6, and a specific amount of lactic acid is added at any point in the production process of an acidic beverage containing fruit juice having a fruit juice ratio of 3% by weight or less . Growth of heat-resistant acidophilic bacteria is suppressed, and an acidic beverage that does not impair the original flavor and appearance of the beverage can be efficiently produced.

It is a graph which shows the result of the growth suppression evaluation of the heat-resistant acidophilic bacterium in the milky acidic drink performed in Reference Example 1. It is a graph which shows the result of the growth suppression evaluation of the heat-resistant acidophilic bacterium in the acidic soft drink containing citric acid performed in the comparative reference example 1. It is a graph which shows the result of the growth suppression evaluation of the heat-resistant acidophilic bacterium in the acidic microbial growth medium performed in the reference example 2.

The present invention will be described in detail below.
In the present invention , an effective amount of lactic acid that suppresses the growth of heat-resistant acidophilic bacteria is added as an active ingredient .
The heat-resistant acidophilic bacterium is a bacterium of the genus Alicyclobacillus, which is Alicyclobacillus acidoterrestris, Alicyclobacillus acidocaldarius, Alicyclobacillus hesperidum. (Alicyclobacillus hesperidum), Alicyclobacillus cycloheptanicus and the like.

Oite this onset bright, lactate as an active ingredient, for example, may be used lactic acid to be used in commercial lactic, chemically synthesized normal food additive such as lactic acid, such as PURAC Co.. In addition, a material containing lactic acid can also be used. Examples of such a material include fermented lactic acid bacteria containing lactic acid and lactates such as calcium lactate and sodium lactate. Can be used.

In the present invention, in addition to the active ingredient, within a range not to impair the desired effects of the present invention may be Mase including other components. As other components, for example, oxidizing agents such as citric acid, phosphoric acid, adipic acid, malic acid, gluconic acid, tartaric acid, acetic acid, fumaric acid, and further, for example, starch, lactose, sucrose, mannitol, carboxymethylcellulose, corn starch, usually additives used in preparations such as inorganic salts Ru mentioned.

The method for producing an acidic beverage of the present invention has a pH of less than 4.6 and a growth rate of heat-resistant acidophilic bacteria at least at any point in the production process of an acidic beverage containing fruit juice having a fruit juice ratio of 3% by weight or less. an effective amount of lactic acid suppressing 7 days, the total amount of lactic acid in the resulting acidic beverage characterized by adding so as to be from 0.075 to 0.3 wt%.

The manufacturing method of an acidic beverage of the present invention, the one point in the manufacturing process of the acidic beverage may be at any point in the process of manufacturing the upper hexane beverages, usually added prior to the final sterilization step be able to. The addition time may be divided once or plural times.

When the acidic beverage is a fruit beverage, heat-resistant acidophilic bacteria are likely to proliferate, so that the total amount of lactic acid relative to the total amount of the obtained acidic beverage is preferably 0.15% by weight or more. If the content is small, the bacteriostatic action of sufficient heat-resistant acidophilic bacteria cannot be expected. If the content is more than 0.3% by weight, the original flavor of the acidic beverage may be impaired due to the acidity derived from lactic acid. In the case of an acidic beverage having a fruit juice ratio of 3% by weight or less, a sufficient inhibitory effect is obtained when the total amount of lactic acid relative to the total amount of the acidic beverage is 0.075 to 0.3% by weight.
Therefore, the obtained acidic beverage contains 0.075 to 0.3% by weight of lactic acid, and further 0.15 to 0.3% by weight of lactic acid, can effectively suppress the growth of heat-resistant acidophilic bacteria, and further does not impair the flavor and appearance. It is.

In the method for producing an acidic beverage of the present invention, heating at 65 ° C. for 10 minutes in a soft drink having a pH of 4.0 or less, or equivalent heating or more, heating at 85 ° C. for 30 minutes in a soft drink having a pH of 4.0 to less than 4.6. A sterilization step by heating or equivalent heating or higher can be performed.
The container filled with the acidic beverage of the present invention is not particularly limited, and examples thereof include PET bottles, steel cans, aluminum cans, and paper packs.

EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not limited to this. In addition,% in an example means weight%.
Reference example 1
(1) Preparation of spore bacteria solution Three YSG agar media shown in Table 1 were prepared, and the pH of each medium was adjusted to 3.70 using sulfuric acid or sodium hydroxide. Subsequently, each medium was inoculated separately with Alicyclobacillus acid telestris (ATCC49025), Alicyclobacillus acidcardarius (ATCC27009) or Alicyclobacillus cycloheptanicus (ATCC49029) and cultured at 45 ° C for 3 days. did.
Next, the bacteria were scraped from each medium and suspended in 5 ml of 0.9 wt% physiological saline. The number of bacteria in each suspension was measured with a microscope, and diluted with 0.9 wt% physiological saline so that the number of bacteria became 1.0 × 10 ⁶ cells / ml. In order to increase the germination efficiency of the spores by mixing equal amounts of the obtained dilutions, a spore bacterial solution was prepared by maintaining at 80 ° C. for 10 minutes.

(2) Evaluation of growth inhibition of heat-resistant acidophilic bacteria in milky acidic drinking water To the milky drinking water shown in Table 2, lactic acid (manufactured by Pulac Co., Ltd.) was added so as to have the lactic acid concentration shown in Table 3. 200 ml of dairy acidic drinking water whose pH was adjusted to 3.70 using 10% citric acid or 10% sodium citrate was prepared. Next, each level 1-6 milky acidic drinking water was sterilized at 96 ° C. for 30 seconds, and 200 μl each of the spore bacteria solution prepared above was inoculated.

Each inoculated milk acidic drinking water was statically cultured in an incubator at a constant temperature of 45 ° C. for 0, 3, 7, and 14 days. After each culture, 50 μl each was applied to the agar medium shown in Table 1, and the number of bacteria per ml was measured from the number of colonies formed. The results are shown in FIG.
From FIG. 1, it was possible to significantly suppress the growth of heat-resistant acidophilic bacteria at levels 4 to 6 where the lactic acid concentration in the milky acidic drinking water was 0.075% or more.

Comparative Reference Example 1
(1) Evaluation of growth inhibition of heat-resistant acidophilic bacteria in acidic soft drink containing citric acid As shown in Table 2 prepared in Reference Example 1 so that citric acid has a concentration shown in Table 4 instead of lactic acid. 200 ml of acidic soft drinks were prepared by adding 10% citric acid or 10% sodium citrate to adjust the pH to 3.70. Next, the beverages of levels 1 to 3 were sterilized at 96 ° C. for 30 seconds, and 200 μl each of the spore bacteria solution prepared in Reference Example 1 was inoculated.

Each inoculated drink was statically cultured in an incubator at a constant temperature of 45 ° C. for 0 days, 3 days, 7 days, and 14 days. After each culture, 50 μl each was applied to the agar medium shown in Table 1 prepared in Reference Example 1, and the number of bacteria per ml was measured from the number of colonies formed. The results are shown in FIG.
From FIG. 2, in the acidic soft drink containing citric acid instead of lactic acid, the growth of heat-resistant acidophilic bacteria was confirmed, and the inhibitory effect was not recognized.

Reference example 2
(1) Evaluation of growth inhibition of thermotolerant acidophilic bacteria in microbial growth medium
Lactic acid (Pureac Co., Ltd.) was added to the agar medium having the composition shown in Table 1 prepared in Reference Example 1 so as to have the lactic acid concentration shown in Table 5, and 10% citric acid or 10% sodium citrate was used. 200 ml of each microbial growth medium adjusted to pH 3.70 was prepared. Next, each medium of levels 1 to 6 was sterilized at 96 ° C. for 30 seconds, and 200 μl each of the spore bacteria solution prepared in Reference Example 1 was inoculated.

Each inoculated medium was statically cultured in a 45 ° C. constant temperature incubator for 0 days, 3 days, and 10 days. After each culture, 50 μl each was applied to the agar medium shown in Table 1 prepared in Reference Example 1, and the number of bacteria per ml was measured from the number of colonies formed. The results are shown in FIG.
From FIG. 3, it was possible to significantly suppress the growth of heat-resistant acidophilic bacteria at levels 4 to 6 where the lactic acid concentration in the microorganism growth medium was 0.15% or more.

Example 1
(1) Growth suppression and flavor evaluation of heat-resistant acidophilic bacteria in fruit drinking water Lactic acid and citric acid were added to fruit drinking water having the composition shown in Table 6 so that the lactic acid concentration and citric acid concentration shown in Table 7 were obtained. 200 ml of fruit drinking water each having a pH adjusted to 3.70 using sodium citrate was prepared. Subsequently, each level 1-9 drinking water was sterilized at 96 ° C. for 30 seconds, and 200 μl each of the spore bacteria solution prepared in Reference Example 1 was inoculated. Note that the 55% orange juice content in Table 6 is 3% when converted based on the JAS method.
Each inoculated drinking water was statically cultured for 10 days in a 45 ° C. constant temperature incubator. After each culture, 50 μl each was applied to the agar medium shown in Table 1 prepared in Reference Example 1, and the number of bacteria per ml was measured from the number of colonies formed. Those in which the growth was suppressed were marked with ◯, and those that were not suppressed were marked with x.
The sensory evaluation of the flavor was performed on each drinking water after culturing for 10 days. A sample with good taste was marked with ◯, a product with strong acidity that could be drunk was marked with Δ, and a sample with sour taste that could not be drastically marked was marked with ×. The results are shown in Table 7.

  From Table 7, it is found that at levels 4 to 8 where the lactic acid concentration in the fruit juice drinking water is 0.075 to 0.3%, the growth of heat-resistant acidophilic bacteria is significantly suppressed and the taste is good or drinkable fruit juice drinking water is obtained. understood.

Claims (1)

An effective amount of lactic acid that suppresses the growth of heat-resistant acidophilic bacteria for at least 7 days at any point in the process of producing an acidic beverage having a pH of less than 4.6 and containing a fruit juice with a fruit juice ratio of 3% by weight or less , The manufacturing method of the acidic drink containing the fruit juice which suppressed the proliferation of the heat-resistant acidophilic bacterium added so that the total amount of lactic acid in the obtained acidic drink may be 0.075 to 0.3 weight% .

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