JP4988560B2 - Method for producing acidic beverage - Google Patents
Method for producing acidic beverage Download PDFInfo
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- JP4988560B2 JP4988560B2 JP2007512751A JP2007512751A JP4988560B2 JP 4988560 B2 JP4988560 B2 JP 4988560B2 JP 2007512751 A JP2007512751 A JP 2007512751A JP 2007512751 A JP2007512751 A JP 2007512751A JP 4988560 B2 JP4988560 B2 JP 4988560B2
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- heat
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- lactic acid
- bacteria
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- 230000002378 acidificating effect Effects 0.000 title claims description 41
- 235000013361 beverage Nutrition 0.000 title claims description 35
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 60
- 241000894006 Bacteria Species 0.000 claims description 52
- 239000004310 lactic acid Substances 0.000 claims description 30
- 235000014655 lactic acid Nutrition 0.000 claims description 30
- 235000015203 fruit juice Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 7
- 230000035755 proliferation Effects 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 30
- 239000003651 drinking water Substances 0.000 description 14
- 235000020188 drinking water Nutrition 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 12
- 235000015165 citric acid Nutrition 0.000 description 10
- 239000002609 medium Substances 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 8
- 235000014214 soft drink Nutrition 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 229920001817 Agar Polymers 0.000 description 6
- 239000008272 agar Substances 0.000 description 6
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- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 241001147780 Alicyclobacillus Species 0.000 description 4
- 206010053759 Growth retardation Diseases 0.000 description 4
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- 230000002401 inhibitory effect Effects 0.000 description 4
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- 239000001509 sodium citrate Substances 0.000 description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000009036 growth inhibition Effects 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- SSIZLKDLDKIHEV-UHFFFAOYSA-N 2,6-dibromophenol Chemical compound OC1=C(Br)C=CC=C1Br SSIZLKDLDKIHEV-UHFFFAOYSA-N 0.000 description 2
- 241000193415 Alicyclobacillus cycloheptanicus Species 0.000 description 2
- 241000032588 Alicyclobacillus hesperidum Species 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
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- 235000011054 acetic acid Nutrition 0.000 description 2
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- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 241000640374 Alicyclobacillus acidocaldarius Species 0.000 description 1
- 241000193412 Alicyclobacillus acidoterrestris Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 235000021360 Myristic acid Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 241000588653 Neisseria Species 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- 102000007327 Protamines Human genes 0.000 description 1
- 108010007568 Protamines Proteins 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000001028 anti-proliverative effect Effects 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229940105990 diglycerin Drugs 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 230000009422 growth inhibiting effect Effects 0.000 description 1
- 229960001867 guaiacol Drugs 0.000 description 1
- 229940001447 lactate Drugs 0.000 description 1
- 150000003893 lactate salts Chemical class 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 229940048914 protamine Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
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- 239000001540 sodium lactate Substances 0.000 description 1
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- 229940005581 sodium lactate Drugs 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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- 239000010959 steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/36—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids
-
- 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
-
- 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
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- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Pest Control & Pesticides (AREA)
- Plant Pathology (AREA)
- Dentistry (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Environmental Sciences (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Description
本発明は、耐熱性好酸性菌の増殖が抑制された酸性飲料の製造方法に関する。 The present invention relates to the production how acidic beverages proliferation of thermotolerant acidophilic bacteria is suppression.
酸性飲料の開発において、外観や風味を損ねないまま、長期保存することが望まれている。酸性飲料において、外観や風味を損なう一つの要因としては、微生物の増殖による影響が挙げられる。特に耐熱性好酸性菌の増殖による影響が問題となる。耐熱性好酸性菌は、アリシクロバチルス(Alicyclobacillus)属に属し、1984年にリンゴ果汁から単離された土壌菌であって、これまでに果汁中での増殖が確認されている。耐熱性好酸性菌は、好気性又は通性嫌気性の細菌で、グラム陽性あるいは不定形を示す芽胞形成桿菌であり、発育温度域が40〜70℃及び発育pH域が2〜6であるという特徴を有する。また、耐熱性好酸性菌は、耐熱性芽胞を形成するため、清涼飲料水の一般的な殺菌条件では殺菌できず、更に酸性の飲料中で増殖する。耐熱性好酸性菌自体やその代謝物には毒性は無いが、酸性飲料の外観や風味を損なう要因となる。また一部の菌で、グアイヤコールや、2,6-ジブロモフェノールといった異臭成分を生成することも報告されており、商品価値が大きく損なわれる。 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.
上記問題を防止するために、製品中での耐熱性好酸性菌の増殖を抑制することが必要となる。耐熱性好酸性菌の増殖抑制には、UHT殺菌の実施、静菌剤の使用等が挙げられる。しかし、UHT殺菌は、通常の殺菌条件よりも過酷な条件であるため飲料の風味や外観が損なわれる。また静菌剤の使用は、その有効量添加により飲料の風味を損なう恐れがある。従って、酸性飲料の風味を損なわない方法での耐熱性好酸性菌の増殖抑制方法及び耐熱性好酸性菌の増殖抑制剤の開発が望まれている。 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.
特許文献1には、飲料の風味を損なわずに、耐熱性好酸性菌の増殖を抑える静菌効果を有する物質として、酢酸ナトリウムが報告されている。また、特許文献2には、ジグリセリンミリスチン酸エステル及び/又はその塩を有効成分として含む耐熱性好酸性菌抑制剤、並びに該耐熱性好酸性菌抑制剤を含む酸性飲料が報告されている。更に、非特許文献1には、リゾチーム、ポリリジン、プロタミン、酢酸、脂肪酸エステル及びナイシンに耐熱性好酸性菌増殖抑制効果があることが記載されている。
しかし、乳酸が、耐熱性好酸性菌の増殖抑制作用を示すことについては従来提案が無い。
However, lactic acid, is not free conventionally proposed for exhibit antiproliferative activity of thermotolerant acidophilic bacteria.
本発明の課題は、耐熱性好酸性菌の増殖を有効に抑制でき、風味や外観も良好な果汁を含有する酸性飲料の製造方法を提供することにある。 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.
本発明によれば、pH4.6未満であり、果汁率が3重量%以下の果汁を含有する酸性飲料の製造工程のいずれかの時点において、耐熱性好酸性菌の増殖を少なくとも7日間抑制する有効量の乳酸を、得られる酸性飲料中の全乳酸量が0.075〜0.3重量%となるように添加する耐熱性好酸性菌の増殖を抑制した果汁を含有する酸性飲料の製造方法が提供される。 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.
本発明の酸性飲料の製造方法は、pH4.6未満であり、果汁率が3重量%以下の果汁を含有する酸性飲料の製造工程のいずれかの時点で、特定量の乳酸を添加するので、耐熱性好酸性菌の増殖が抑制され、飲料本来の風味や外観を損なうことのない酸性飲料を効率良く製造することができる。 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.
以下本発明を更に詳細に説明する。
本発明においては、耐熱性好酸性菌の増殖を抑制する有効量の乳酸を有効成分として添加する。
耐熱性好酸性菌は、アリシクロバチルス(Alicyclobacillus)属の菌体であって、アリシクロバチルス・アシドテレストリス(Alicyclobacillus acidoterrestris)、アリシクロバチルス・アシドカルダリウス(Alicyclobacillus acidocaldarius)、アリシクロバチルス・ヘスペリダム(Alicyclobacillus hesperidum)、アリシクロバチルス・シクロヘプタニカス(Alicyclobacillus cycloheptanicus)等が挙げられる。
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.
本発明において、有効成分である乳酸は、例えば、ピューラック社製等の市販の乳酸、化学合成した乳酸等の通常食品添加剤に使用する乳酸を用いることができる。また、乳酸を含む材料を用いることもでき、このような材料としては、例えば、乳酸を含む乳酸菌の発酵物や、乳酸カルシウム、乳酸ナトリウム等の乳酸塩が挙げられ、使用に際しては単独若しくは混合物として用いることができる。 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.
本発明において、前記有効成分の他に、本発明の所望の効果を損なわない範囲で、他の成分を含ませても良い。他の成分としては、例えば、クエン酸、リン酸、アジピン酸、リンゴ酸、グルコン酸、酒石酸、酢酸、フマル酸等の酸化剤、更に、例えば、デンプン、乳糖、白糖、マンニット、カルボキシメチルセルロース、コーンスターチ、無機塩類等の製剤に通常用いられる添加剤等が挙げられる。 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.
本発明の酸性飲料の製造方法は、pH4.6未満であり、果汁率が3重量%以下の果汁を含有する酸性飲料の製造工程のいずれかの時点において、耐熱性好酸性菌の増殖を少なくとも7日間抑制する有効量の乳酸を、得られる酸性飲料中の全乳酸量が0.075〜0.3重量%となるように添加することを特徴とする。 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%.
本発明の酸性飲料の製造方法において、上記酸性飲料の製造工程のいずれかの時点とは、上記酸性飲料の製造工程のいずれの時点でも良く、通常、最終の殺菌工程の以前に添加することができる。添加時期は、1回でも複数回に分けても良い。 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.
酸性飲料が、果実飲料の場合には、耐熱性好酸性菌が増殖し易いため、得られる酸性飲料の全量に対する全乳酸量が0.15重量%以上となる量が好ましい。少ない含有量では、十分な耐熱性好酸性菌の静菌作用は期待できず、0.3重量%より多い含有量では乳酸由来の酸味のために、酸性飲料本来の風味を損なう恐れがある。果汁率が3重量%以下の酸性飲料の場合には、酸性飲料の全量に対する全乳酸量が0.075〜0.3重量%で十分な抑制効果が得られる。
従って、得られる酸性飲料は、0.075〜0.3重量%の乳酸、更には0.15〜0.3重量%の乳酸を含み、有効に耐熱性好酸性菌の増殖を抑制でき、更に風味及び外観を損なわない酸性飲料である。
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.
本発明の酸性飲料の製造方法においては、pH4.0以下の清涼飲料水における65℃で10分間の加熱又は同等以上の加熱、pH4.0以上4.6未満の清涼飲料水における85℃で30分間の加熱又は同等以上の加熱による殺菌工程を行うことができる。
本発明の酸性飲料を充填する容器は特に限定されず、例えば、PETボトル、スチール缶、アルミ缶、紙パック等が挙げられる。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.
以下、本発明を実施例により更に詳細に説明するが、本発明はこれに限定されない。尚、例中の%は、重量%を意味する。
参考例1
(1)芽胞菌液の調製
表1に示すYSG寒天培地を3枚用意し、硫酸又は水酸化ナトリウムを用いて、各培地のpHを3.70に調整した。続いて、アリシクロバチルス・アシドテレストリス(ATCC49025)、アリシクロバチルス・アシドカルダリウス(ATCC27009)又はアリシクロバチルス・シクロヘプタニカス(ATCC49029)を各培地に別々に接種し、45℃で3日間培養した。
次に、各培地から菌を掻きとり、0.9重量%生理食塩水5mlに懸濁させた。各懸濁液の菌数を顕微鏡で測定し、菌数が1.0×106個/mlとなるように、0.9重量%生理食塩水で希釈した。得られた各希釈液を等量ずつ混合し、芽胞の発芽効率を高めるために、80℃、10分間保持して芽胞菌液を調製した。
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)乳性酸性飲料水での耐熱性好酸性菌の増殖抑制評価
表2に示す乳性飲料水に、表3に示す乳酸濃度となるように乳酸(ピューラック社製)を添加し、10%クエン酸又は10%クエン酸ナトリウムを用いてpHを3.70に調整した乳性酸性飲料水200mlをそれぞれ調製した。次いで、水準1〜6の各乳性酸性飲料水を、96℃、30秒間殺菌し、上記で調製した芽胞菌液をそれぞれ200μlずつ植菌した。(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.
植菌した各乳性酸性飲料水を、45℃定温のインキュベーター中で、0日、3日、7日、14日間静置培養した。各培養後、表1に示す寒天培地に50μlずつ塗布し、形成したコロニー数から1ml当たりの菌数を測定した。結果を図1に示す。
図1から、乳性酸性飲料水中の乳酸濃度が0.075%以上となる水準4〜6において有意に耐熱性好酸性菌の増殖を抑えることができた。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.
比較参考例1
(1)クエン酸を含有した酸性清涼飲料水での耐熱性好酸性菌の増殖抑制評価
乳酸の代わりにクエン酸を表4に示す濃度となるように、参考例1で調製した表2に示す組成の乳性飲料水に添加し、10%クエン酸又は10%クエン酸ナトリウムを用いてpHを3.70に調整した酸性清涼飲料水200mlをそれぞれ調製した。次いで、水準1〜3の各飲料を、96℃、30秒間殺菌し、参考例1で調製した芽胞菌液をそれぞれ200μlずつ植菌した。
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.
植菌した各飲料を、45℃定温のインキュベーター中で、0日、3日、7日、14日間静置培養した。各培養後、参考例1で調製した表1に示す寒天培地に50μlずつ塗布し、形成したコロニー数から1ml当たりの菌数を測定した。結果を図2に示す。
図2から、乳酸の代わりにクエン酸を含有させた酸性清涼飲料水では、耐熱性好酸性菌の増殖が確認され、抑制効果は認められなかった。
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.
参考例2
(1)微生物増殖培地での耐熱性好酸性菌の増殖抑制評価
参考例1で調製した表1に示す組成の寒天培地に、表5に示す乳酸濃度となるように乳酸(ピューラック社製)を添加し、10%クエン酸又は10%クエン酸ナトリウムを用いてpHを3.70に調整した微生物増殖培地をそれぞれ200ml調製した。次いで、水準1〜6の各培地を、96℃、30秒間殺菌し、参考例1で調製した芽胞菌液をそれぞれ200μlずつ植菌した。
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.
植菌した各培地を、45℃定温のインキュベーター中で、0日、3日、10日間静置培養した。各培養後、参考例1で調製した表1に示す寒天培地に50μlずつ塗布し、形成したコロニー数から1ml当たりの菌数を測定した。結果を図3に示す。
図3から、微生物増殖培地中の乳酸濃度が0.15%以上となる水準4〜6において有意に耐熱性好酸性菌の増殖を抑えることができた。
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.
実施例1
(1)果実飲料水での耐熱性好酸性菌の増殖抑制及び風味評価
表6に示す組成の果実飲料水に、表7に示す乳酸濃度及びクエン酸濃度となるように乳酸及びクエン酸を添加し、クエン酸ナトリウムを用いてpHを3.70に調整した果実飲料水をそれぞれ200ml調製した。次いで、水準1〜9の各飲料水を、96℃、30秒間殺菌し、参考例1で調製した芽胞菌液をそれぞれ200μlずつ植菌した。尚、表6中の55°オレンジ果汁の配合率は、JAS法に基づいて換算すると果汁率は3%となる。
植菌した各飲料水を、45℃定温のインキュベーター中で、10日間静置培養した。各培養後、参考例1で調製した表1に示す寒天培地に50μlずつ塗布し、形成したコロニー数から1ml当たりの菌数を測定した。増殖が抑制されたものを○、抑制されなかったものを×とした。
前記10日間培養後の各飲料水について風味の官能評価を行った。風味が良いものを○、酸味が強いが飲むことができるものを△、酸味が著しく飲むことができないものを×とした。結果を表7に示す。
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.
表7から、果汁飲料水中の乳酸濃度が0.075〜0.3%となる水準4〜8において有意に耐熱性好酸性菌の増殖を抑え、かつ風味が良いか、飲用できる果汁飲料水が得られることが判った。 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.
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US20210298332A1 (en) * | 2018-08-10 | 2021-09-30 | Suntory Holdings Limited | Agent for suppressing heat-resistant acidophilic bacteria, method for preventing contamination with heat-resistant acidophilic bacteria, and beverage |
WO2023162808A1 (en) * | 2022-02-25 | 2023-08-31 | サントリーホールディングス株式会社 | Heat-resistant acidophilic bacteria proliferation inhibitor and method for inhibiting heat-resistant acidophilic bacteria proliferation |
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JPH05908A (en) * | 1991-06-24 | 1993-01-08 | Shimadzu Corp | Mildew proofing agent |
JPH07197085A (en) * | 1993-12-28 | 1995-08-01 | Shimadzu Corp | Detergent |
JPH104876A (en) * | 1996-06-19 | 1998-01-13 | Calpis Food Ind Co Ltd:The | Calcium-enhanced acidic milk beverage |
JP2000000077A (en) * | 1997-11-07 | 2000-01-07 | Kyowa Hakko Kogyo Co Ltd | Protein-containing acid drink and food |
JP2002315546A (en) * | 2001-04-19 | 2002-10-29 | Kirin Beverage Corp | Acidic drink and method for producing the same |
JP2003160411A (en) * | 2001-11-27 | 2003-06-03 | Calpis Co Ltd | Agent for suppressing heat-resistant acidophilic bacteria and acidic drink |
JP2004523616A (en) * | 2001-01-12 | 2004-08-05 | エス.シー. ジョンソン アンド サン、インコーポレイテッド | Acidic antibacterial cleaner for hard surfaces |
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NZ239646A (en) * | 1991-06-04 | 1994-09-27 | Ecolab Inc | Antimicrobial composition comprising octanoic acid or a derivative thereof |
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2006
- 2006-03-28 WO PCT/JP2006/306299 patent/WO2006106673A1/en active Application Filing
- 2006-03-28 JP JP2007512751A patent/JP4988560B2/en active Active
- 2006-03-29 TW TW95111029A patent/TWI444139B/en active
- 2006-03-31 MY MYPI20061463A patent/MY153178A/en unknown
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JPH05908A (en) * | 1991-06-24 | 1993-01-08 | Shimadzu Corp | Mildew proofing agent |
JPH07197085A (en) * | 1993-12-28 | 1995-08-01 | Shimadzu Corp | Detergent |
JPH104876A (en) * | 1996-06-19 | 1998-01-13 | Calpis Food Ind Co Ltd:The | Calcium-enhanced acidic milk beverage |
JP2000000077A (en) * | 1997-11-07 | 2000-01-07 | Kyowa Hakko Kogyo Co Ltd | Protein-containing acid drink and food |
JP2004523616A (en) * | 2001-01-12 | 2004-08-05 | エス.シー. ジョンソン アンド サン、インコーポレイテッド | Acidic antibacterial cleaner for hard surfaces |
JP2002315546A (en) * | 2001-04-19 | 2002-10-29 | Kirin Beverage Corp | Acidic drink and method for producing the same |
JP2003160411A (en) * | 2001-11-27 | 2003-06-03 | Calpis Co Ltd | Agent for suppressing heat-resistant acidophilic bacteria and acidic drink |
Also Published As
Publication number | Publication date |
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JPWO2006106673A1 (en) | 2008-09-11 |
TWI444139B (en) | 2014-07-11 |
TW200721976A (en) | 2007-06-16 |
WO2006106673A1 (en) | 2006-10-12 |
MY153178A (en) | 2015-01-29 |
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