JP6114006B2 - Disinfection method for carbonated alcoholic beverages in containers - Google Patents
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Description
本発明は、容器詰め炭酸アルコール飲料を加熱殺菌する方法であって、加熱時間を従来よりも延長することなく、６５℃未満という低温で充分な殺菌効果が得られる殺菌方法に関する。 The present invention relates to a sterilization method for heat-sterilizing a carbonated alcoholic beverage packed in a container and capable of obtaining a sufficient sterilization effect at a low temperature of less than 65 ° C. without extending the heating time.
容器詰め飲料を安定して保存するためには、飲料に混濁や異臭をもたらす微生物を殺菌しておく必要がある。清涼飲料には食品衛生法が適用されており、主に飲料のｐＨによって殺菌処理条件が決まっている。例えば、ｐＨが４未満の場合には、６５℃で１０分間の加熱処理と同等以上の殺菌処理を、ｐＨが４以上４．６未満の場合には、８５℃で３０分間の加熱処理と同等以上の殺菌処理を、それぞれ行うべきとされている。炭酸清涼飲料は、植物又は動物の組織成分を含まないものについては殺菌処理を行わなくてもよい場合があるが、植物又は動物の組織成分を含む場合には、飲料のｐＨに応じた殺菌処理を行う必要がある。炭酸アルコール飲料には食品衛生法における殺菌処理条件は直接的に適用されないが、植物又は動物の組織成分を含む場合には、食品衛生法の殺菌処理条件を参考にすることができる。 In order to stably store a container-packed beverage, it is necessary to sterilize microorganisms that cause turbidity and a strange odor to the beverage. The food hygiene law is applied to soft drinks, and the sterilization conditions are determined mainly by the pH of the drink. For example, when the pH is less than 4, a sterilization treatment equivalent to or higher than the heat treatment at 65 ° C. for 10 minutes is performed, and when the pH is 4 or more and less than 4.6, the heat treatment is equivalent to the heat treatment at 85 ° C. for 30 minutes. Each of the above sterilization treatments should be performed. Carbonated soft drinks may not need to be sterilized for those that do not contain plant or animal tissue components, but if they contain plant or animal tissue components, they may be sterilized according to the pH of the beverage. Need to do. The sterilization conditions in the Food Sanitation Law are not directly applied to the carbonated alcoholic beverage, but when the plant or animal tissue component is included, the sterilization conditions in the Food Sanitation Law can be referred to.
容器詰め炭酸アルコール飲料を加熱殺菌すると、容器の内圧が急激に増加し、容器が変形したり破損する場合がある。このため、容器詰め炭酸アルコール飲料を加熱殺菌処理する場合には、耐圧性が非常に高く比較的高価な容器を使用したり、容器詰め炭酸アルコール飲料に加圧環境下で加熱された液状熱媒（例えば、水等）を散布する加圧パストライザー装置を使用したり（例えば、特許文献１参照。）する必要がある。 When a container-packed carbonated alcoholic beverage is heat sterilized, the internal pressure of the container increases rapidly, and the container may be deformed or damaged. For this reason, when heat-sterilizing a container-packed carbonated alcoholic beverage, a highly heat-resistant and relatively expensive container is used, or a liquid heat medium heated in a pressurized environment to a container-packed carbonated alcoholic beverage It is necessary to use a pressure path riser device for spraying (for example, water or the like) (see, for example, Patent Document 1).
加圧パストライザー装置等を使用して６５℃以上の高温に加熱することにより、より低温で殺菌処理する場合よりもより短時間で充分な殺菌効果が得られる。しかしながら、飲料を高温処理することにより、香料由来の劣化臭が発生したり、味が劣化するという問題がある。これに対して、より低温で加熱殺菌することにより、香りや味の劣化を抑制できることに加えて、容器内圧の過剰な増加は抑えられる結果、高価な耐圧性容器や加圧パストライザー装置を使用せずに加熱殺菌することもできる。しかしながら、加熱温度が低い場合には、充分な殺菌効果を得るためにより長時間の加熱処理が必要となり、生産性が著しく低下するという問題がある。 By heating to a high temperature of 65 ° C. or higher using a pressure pasterizer or the like, a sufficient sterilizing effect can be obtained in a shorter time than when sterilizing at a lower temperature. However, when the beverage is treated at a high temperature, there is a problem that a perfume-derived deteriorated odor is generated or the taste is deteriorated. On the other hand, in addition to being able to suppress the deterioration of fragrance and taste by heat sterilization at a lower temperature, an excessive increase in the internal pressure of the container can be suppressed, resulting in the use of an expensive pressure-resistant container or pressurized path riser device It is also possible to sterilize without heating. However, when the heating temperature is low, a longer heat treatment is required to obtain a sufficient sterilizing effect, and there is a problem that productivity is remarkably lowered.
また、容器詰め炭酸アルコール飲料の加熱殺菌においては、飲料中の炭酸ガス圧が殺菌効果に影響を与えることが知られている。例えば、非特許文献１には、飲料中の炭酸ガス圧が高いほうが、同じ殺菌温度での殺菌効果が高いことが報告されている。また、飲料中のアルコール濃度が殺菌効果に影響を与えることが知られており、非特許文献２には、飲料中のアルコール濃度が高いほうが、同じ殺菌温度での殺菌効果が高いことが報告されている。
In addition, in heat sterilization of container-packed carbonated alcoholic beverages, it is known that the carbon dioxide pressure in the beverage affects the sterilization effect. For example, Non-Patent
本発明は、容器詰め炭酸アルコール飲料を、長時間の加熱を要することなく、６５℃未満という低温で殺菌することができる方法を提供することを目的とする。 An object of the present invention is to provide a method capable of sterilizing a container-packed carbonated alcoholic beverage at a low temperature of less than 65 ° C. without requiring heating for a long time.
本発明者らは、上記課題を解決すべく鋭意研究した結果、容器詰め炭酸アルコール飲料中のアルコール濃度と炭酸ガス圧と、充分な殺菌効果を得るための殺菌温度との関係を調べ、本発明を完成させた。 As a result of diligent research to solve the above problems, the present inventors have investigated the relationship between the alcohol concentration and carbon dioxide pressure in the carbonated carbonated beverage and the sterilization temperature for obtaining a sufficient sterilization effect. Was completed.
すなわち、本発明に係る容器詰め炭酸アルコール飲料の殺菌方法、及び容器詰め炭酸アルコール飲料の製造方法は、下記［１］〜［１０］である。
［１］ アルコール濃度が５容量％以上である容器詰め炭酸アルコール飲料の殺菌方法であって、
香料を含有する容器詰め炭酸アルコール飲料を、下記式（１）（式（１）中、Ｃは飲料中のアルコール濃度（容量％）、Ｇは飲料中のガスボリュームを表す。）
式（１）… ６５＞ Ｔ ≧ −０．７３Ｃ−０．３８Ｇ＋６１．５３
を満たし、かつ５２〜５７℃である殺菌温度Ｔ（℃）で１０分間以上殺菌することを特徴とする、容器詰め炭酸アルコール飲料の殺菌方法。
［２］ 前記殺菌温度Ｔ（℃）における殺菌時間が２０分間以下である、前記［１］の容器詰め炭酸アルコール飲料の殺菌方法。
［３］ 前記容器詰め炭酸アルコール飲料中の炭酸ガス圧が２．３ガスボリューム以上である、前記［１］又は［２］の容器詰め炭酸アルコール飲料の殺菌方法。
［４］ 前記容器詰め炭酸アルコール飲料が、さらに、果汁又は乳を含有する、前記［１］〜［３］のいずれかの容器詰め炭酸アルコール飲料の殺菌方法。
［５］ 香料を含有する炭酸アルコール飲料を容器に充填密封した後に行う殺菌工程を、前記［１］〜［４］のいずれかの容器詰め炭酸アルコール飲料の殺菌方法により行う、容器詰め炭酸アルコール飲料の製造方法。
［６］ 前記炭酸アルコール飲料のアルコール濃度が５〜１０％である、前記［５］の容器詰め炭酸アルコール飲料の製造方法。
［７］ 前記炭酸アルコール飲料の炭酸ガス圧が２．３〜３．４ガスボリュームである、前記［５］又は［６］の容器詰め炭酸アルコール飲料の製造方法。
［８］ 前記炭酸アルコール飲料が、果汁又は乳を含有する、前記［５］〜［７］のいずれかの容器詰め炭酸アルコール飲料の製造方法。
［９］ 前記香料が、香料レモン、香料グレープフルーツ、香料カシス、香料オレンジ、香料シイクワシャー、香料パインアップル、香料ライム、香料ワイン、香料ビール、香料みかん、香料りんご、香料もも、香料ぶどう、及び香料マンゴーからなる群より選択される１種以上の香料である、前記［５］〜［８］のいずれかの容器詰め炭酸アルコール飲料の製造方法。
［１０］ ワイン又はビールを含有する、前記［５］〜［９］のいずれかの容器詰め炭酸アルコール飲料の製造方法。
That is, the sterilization method for container-packed carbonated alcoholic beverages and the method for producing container-packed carbonated alcoholic beverages according to the present invention are the following [1] to [ 10 ].
[1] A method for sterilizing a container-packed carbonated alcoholic beverage having an alcohol concentration of 5% by volume or more ,
A container-packed carbonated alcoholic beverage containing a fragrance is represented by the following formula (1) (in formula (1), C represents the alcohol concentration (volume%) in the beverage, and G represents the gas volume in the beverage).
Formula (1) ... 65> T ≧ −0.73C−0.38G + 61.53
The meet and, and characterized by sterilizing at least 10 minutes at a 52 to 57 ° C. sterilization temperature T (° C.), packaged sterilization method of carbonated alcoholic beverages.
[ 2 ] The method for sterilizing a container-packed carbonated alcoholic beverage according to [1], wherein the sterilization time at the sterilization temperature T (° C) is 20 minutes or less.
[ 3 ] The method for sterilizing a containerized carbonated alcoholic beverage according to [1] or [ 2 ] above, wherein the carbon dioxide pressure in the containerized carbonated alcoholic beverage is 2.3 gas volume or more.
[4] The container-packaged carbonated alcoholic beverages, further comprising a fruit juice or milk, the [1] to one of bottled sterilization method of carbonated alcoholic beverages [3].
[ 5 ] Containerized carbonated alcoholic beverage, wherein the sterilization step performed after filling and sealing the carbonated alcoholic beverage containing a fragrance in the container is performed by the method for sterilizing the containerized carbonated alcoholic beverage according to any one of [1] to [ 4 ]. Manufacturing method.
[ 6 ] The method for producing a containerized carbonated alcoholic beverage according to [5] above, wherein the alcohol concentration of the carbonated alcoholic beverage is 5 to 10% .
[ 7 ] The method for producing a carbonated alcoholic beverage packed in a container according to [5] or [6], wherein the carbonic acid pressure of the carbonated alcoholic beverage is 2.3 to 3.4 gas volume .
[8] The carbonated alcoholic beverages, contain fruit juice or milk, the [5] to either packaged preparation method of carbonated alcoholic beverages [7].
[ 9 ] The fragrance includes fragrance lemon, fragrance grapefruit, fragrance cassis, fragrance orange, fragrance shiquasha, fragrance pineapple, fragrance lime, fragrance wine, fragrance beer, fragrance orange, fragrance peach, fragrance grape, fragrance grape, and fragrance.
[ 10 ] The method for producing a container-packed carbonated alcoholic beverage according to any one of the above [ 5 ] to [ 9 ], comprising wine or beer.
本発明に係る容器詰め炭酸アルコール飲料の殺菌方法は、容器詰め炭酸アルコール飲料を、６５℃未満という低温で短時間に加熱殺菌する方法である。このため、容器詰め炭酸アルコール飲料の製造工程における加熱殺菌処理を当該殺菌方法により行うことによって、加熱殺菌による香味の劣化を抑え、官能性に優れた容器詰め炭酸アルコール飲料を製造することができる。 The method for sterilizing a container-packed carbonated alcoholic beverage according to the present invention is a method for heat-sterilizing a container-packed carbonated alcoholic beverage at a low temperature of less than 65 ° C. in a short time. For this reason, by performing the heat sterilization process in the manufacturing process of the container-packed carbonated alcoholic beverage by the sterilization method, it is possible to suppress the deterioration of the flavor due to the heat sterilization and to produce a container-packed carbonated alcoholic beverage excellent in functionality.
特定の温度における加熱殺菌効果は、飲料中のアルコール濃度と炭酸ガス圧に影響を受ける。本発明者らは、後記実施例１に示すように、飲料中のアルコール濃度と炭酸ガス圧と殺菌効果との関係を調べ、殺菌温度が［−０．７３Ｃ−０．３８Ｇ＋６１．５３］℃（Ｃは飲料中のアルコール濃度（容量％）、Ｇは飲料中のガスボリュームを表す。）以上であれば、１０分間程度の短い加熱殺菌時間で飲料として充分な殺菌効果が得られることを見出した。さらに、加熱温度を６５℃未満、好ましくは６２℃以下とすることにより、香味成分等の加熱による劣化、特に劣化臭の発生を抑制できることを見出した。 The heat sterilization effect at a specific temperature is affected by the alcohol concentration and carbon dioxide pressure in the beverage. As shown in Example 1 described later, the present inventors investigated the relationship between the alcohol concentration in the beverage, the carbon dioxide pressure, and the bactericidal effect, and the bactericidal temperature was [−0.73C−0.38G + 61.53] ° C. ( When C is higher than the alcohol concentration (volume%) in the beverage and G represents the gas volume in the beverage.), It was found that a sufficient sterilizing effect as a beverage can be obtained in a short heat sterilization time of about 10 minutes. . Furthermore, it has been found that when the heating temperature is less than 65 ° C., preferably 62 ° C. or less, the deterioration of flavor components and the like, particularly the generation of a deteriorated odor, can be suppressed.
すなわち、本発明に係る容器詰め炭酸アルコール飲料の殺菌方法（以下、「本発明に係る殺菌方法」ということがある。）は、容器詰め炭酸アルコール飲料を、下記式（１）（式（１）中、Ｃは飲料中のアルコール濃度（容量％）、Ｇは飲料中のガスボリュームを表す。）を満たす殺菌温度Ｔ（℃）で殺菌することを特徴とする。殺菌温度を下記式（１）を充足する温度にすることによって、加熱による香りや味の劣化を抑制しつつ、短時間で充分な殺菌効果を得ることができる。
式（１）… ６５＞ Ｔ ≧ −０．７３Ｃ−０．３８Ｇ＋６１．５３
That is, the sterilization method for a container-packed carbonated alcoholic beverage according to the present invention (hereinafter sometimes referred to as “sterilization method according to the present invention”) is expressed by the following formula (1) (formula (1)). Medium is characterized by sterilization at a sterilization temperature T (° C.) that satisfies alcohol concentration (volume%) in the beverage and G represents gas volume in the beverage. By setting the sterilization temperature to a temperature that satisfies the following formula (1), it is possible to obtain a sufficient sterilization effect in a short time while suppressing deterioration of aroma and taste due to heating.
Formula (1) ... 65> T ≧ −0.73C−0.38G + 61.53
本発明及び本願明細書において、「充分な殺菌効果」とは、殺菌指標菌に対し５Ｄ以上の殺菌効果（初発菌数の１０００００分の１以下に減少させる効果）が得られたことを意味する。 In the present invention and the specification of the present application, “sufficient bactericidal effect” means that a bactericidal effect of 5D or more (an effect of reducing the number of initial bacteria to 1 / 100,000 or less) was obtained for the bactericidal indicator. .
飲料中のアルコール濃度が高いほど、同一温度においてより高い殺菌効果が得られる。一方で、飲料における好ましいアルコール濃度は、飲料の種類によっておおよその範囲があるが、近年、健康への関心の高まりや飲みやすさの点から、あまりアルコール濃度が高くないものが好まれる傾向にある。本発明に係る殺菌方法に供される容器詰め炭酸アルコール飲料としては、アルコール濃度が５容量％以上であることが好ましく、５〜１５容量％であることがより好ましく、５〜１０容量％であることがさらに好ましい。 The higher the alcohol concentration in the beverage, the higher the bactericidal effect at the same temperature. On the other hand, the preferred alcohol concentration in beverages has an approximate range depending on the type of beverage, but in recent years, from the viewpoint of increased interest in health and ease of drinking, beverages that have a low alcohol concentration tend to be preferred. . The container-packed carbonated alcoholic beverage used in the sterilization method according to the present invention preferably has an alcohol concentration of 5% by volume or more, more preferably 5 to 15% by volume, and 5 to 10% by volume. More preferably.
飲料中の炭酸ガス圧が高いほど、同一温度においてより高い殺菌効果が得られる。一方で、炭酸ガス圧が高すぎる場合には、炭酸感が強くなりすぎるおそれもある。例えば、炭酸ガス圧が４．８ガスボリュームであり、アルコール濃度が２０容量％の炭酸アルコール飲料は、炭酸感とアルコール感が強すぎ、飲用にはあまり好ましくない。また、炭酸ガス圧が高いほど、同一温度において容器の内圧が高くなるため、より耐圧性の高い容器に充填されることが必要になる。そこで、本発明に係る殺菌方法に供される容器詰め炭酸アルコール飲料としては、炭酸ガス圧が２．３ガスボリューム以上であることが好ましく、２．３〜４．５ガスボリュームであることがより好ましく、２．３〜３．４ガスボリュームであることがさらに好ましい。なお、清涼飲料業界では、１気圧で１５．６℃における溶解度が１に近いことから、飲料中の炭酸ガス含有量を表す単位として１ガス容（ガスボリューム）と呼んでいる（「果汁・果実飲料事典」、朝倉書店、１９７８年発行、第４４２ページ参照。）。 The higher the carbon dioxide pressure in the beverage, the higher the bactericidal effect at the same temperature. On the other hand, if the carbon dioxide pressure is too high, the carbonic acid feeling may be too strong. For example, a carbonated alcoholic beverage having a carbon dioxide gas pressure of 4.8 gas volume and an alcohol concentration of 20% by volume is too unfavorable for drinking because the carbonated and alcoholic feelings are too strong. Also, the higher the carbon dioxide pressure, the higher the internal pressure of the container at the same temperature, so it is necessary to fill the container with higher pressure resistance. Therefore, as a container-packed carbonated alcoholic beverage used in the sterilization method according to the present invention, the carbon dioxide pressure is preferably 2.3 gas volume or more, more preferably 2.3 to 4.5 gas volume. Preferably, the gas volume is 2.3 to 3.4. In the soft drink industry, the solubility at 15.6 ° C. at 1 atmosphere is close to 1, so the unit expressing the carbon dioxide content in the beverage is called 1 gas volume (“gas volume”). Beverage Encyclopedia ", Asakura Shoten, published in 1978, page 442.)
本発明及び本願明細書において、炭酸アルコール飲料とは、炭酸ガスによる発泡性を有し、かつアルコールを含有する飲料であればよく、発酵工程を経て製造される飲料であってもよく、発酵工程を経ずに製造される飲料であってもよい。すなわち、本発明における炭酸アルコール飲料には、ビール、発泡酒、新ジャンル等のビールテイストアルコール飲料（ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有する炭酸アルコール飲料）；発泡ワイン、シードル等のビールテイストアルコール飲料以外の発泡性のアルコール飲料；ウォッカ、ウイスキー、ブランデー、焼酎、ラム酒、ジン等の蒸留酒やリキュール等の非発泡性のアルコール飲料に、炭酸水を添加したり、炭酸ガスを圧入することによって得られる炭酸アルコール飲料；ジュース、清涼飲料等の非発泡性のノンアルコール飲料と、蒸留酒やリキュール等の非発泡性のアルコール飲料との混合液に、炭酸水を添加したり、炭酸ガスを圧入することによって得られる炭酸アルコール飲料；サイダー、ラムネ等の発泡性のノンアルコール飲料と、蒸留酒やリキュール等の非発泡性のアルコール飲料とを混合して得られる炭酸アルコール飲料；等が挙げられる。 In the present invention and the specification of the present application, the carbonated alcoholic beverage may be any beverage that has a foaming property due to carbon dioxide gas and contains alcohol, and may be a beverage produced through a fermentation process. It may be a beverage manufactured without going through. That is, the carbonated alcoholic beverage in the present invention includes beer-tasting alcoholic beverages such as beer, sparkling liquor, and new genres (carbonated alcoholic beverages having a taste / taste and texture equivalent to or similar to beer); sparkling wine, cider, etc. Effervescent alcoholic beverages other than the beer-taste alcoholic beverages of the above; carbonated water or carbon dioxide gas to non-foaming alcoholic beverages such as vodka, whiskey, brandy, shochu, rum, gin, etc. Carbonated alcoholic beverages obtained by press-fitting the water; adding carbonated water to a mixture of non-foaming non-alcoholic beverages such as juice and soft drinks and non-foaming alcoholic beverages such as distilled liquor and liqueur , Carbonated alcoholic beverages obtained by injecting carbon dioxide; cider, ramune And foaming non-alcoholic beverages, non-effervescent carbonated alcoholic beverage obtained by mixing the alcoholic beverages such as spirits and liqueurs; and the like.
本発明に係る殺菌方法では、加熱による香味成分の劣化が生じ難い。このため、本発明に係る殺菌方法は、特に、植物又は動物の組織成分を含む容器詰め炭酸アルコール飲料や、熱劣化しやすい香料を含む容器詰め炭酸アルコール飲料の加熱殺菌処理に好適である。植物又は動物の組織成分を含む容器詰め炭酸アルコール飲料としては、レモン、グレープフルーツ、カシス、オレンジ、シイクワシャー、パインアップル、ライム、みかん、りんご、もも、ぶどう、及びマンゴーからなる群より選択される１種以上の果肉又は果汁を含む容器詰め炭酸アルコール飲料や、生乳、脱脂粉乳、ホエー等の乳成分を含む容器詰め炭酸アルコール飲料、ワインやビール等の発酵性アルコール飲料を含む容器詰め炭酸アルコール飲料が好ましい。また、香料を含む容器詰め炭酸アルコール飲料としては、例えば、香料レモン、香料グレープフルーツ、香料カシス、香料オレンジ、香料シイクワシャー、香料パインアップル、香料ライム、香料ワイン、香料ビール、香料みかん、香料りんご、香料もも、香料ぶどう、及び香料マンゴーからなる群より選択される１種以上の香料を含む容器詰め炭酸アルコール飲料が好ましい。植物又は動物の組織成分と香料の両方を含む容器詰め炭酸アルコール飲料であってもよい。 In the sterilization method according to the present invention, the flavor component is hardly deteriorated by heating. For this reason, the sterilization method according to the present invention is particularly suitable for heat sterilization treatment of container-packed carbonated alcoholic beverages containing plant or animal tissue components and container-packed carbonated alcoholic beverages containing fragrances that are susceptible to thermal degradation. Container-packed carbonated alcoholic beverages containing plant or animal tissue components are selected from the group consisting of lemon, grapefruit, cassis, orange, shikuwasha, pineapple, lime, tangerine, apple, peach, grape, and mango. Containerized carbonated alcoholic beverages containing containerized carbonated alcoholic beverages containing fruit or juice of more than seeds, containerized carbonated alcoholic beverages containing milk components such as raw milk, skimmed milk powder, whey, etc. preferable. Examples of the carbonated alcoholic beverages containing fragrances include, for example, fragrance lemon, fragrance grapefruit, fragrance cassis, fragrance orange, fragrance shikwasha, fragrance pineapple, fragrance lime, fragrance wine, fragrance beer, fragrance orange, fragrance apple, fragrance A container-packed carbonated alcoholic beverage containing one or more fragrances selected from the group consisting of fragrance grapes and fragrance mango is preferred. It may be a container-packed carbonated alcoholic beverage containing both plant or animal tissue components and fragrances.
容器詰め炭酸アルコール飲料とは、容器に充填されて密封された状態の炭酸アルコール飲料を意味する。本発明に係る殺菌方法に供される容器詰め炭酸アルコール飲料は、常法により製造された炭酸アルコール飲料を、常法により容器に充填し密封することによって得られる。 The container-packed carbonated alcoholic beverage means a carbonated alcoholic beverage in a state where the container is filled and sealed. The container-packed carbonated alcoholic beverage used for the sterilization method according to the present invention is obtained by filling a container with a carbonated alcoholic beverage produced by a conventional method and sealing it.
本発明に係る殺菌方法に供される容器詰め炭酸アルコール飲料の容器は、炭酸アルコール飲料が充填密封された状態で加熱殺菌した場合に、殺菌温度における容器内圧が当該容器を変形させない範囲であればよく、その材質や容量、形状は特に限定されない。当該容器としては、例えば、アルミニウム缶、スチール缶等の缶、ペットボトルやパウチ等の樹脂製容器、ガラス瓶等が挙げられる。 If the container of the carbonated alcoholic beverage supplied to the sterilization method according to the present invention is sterilized by heating in a state where the carbonated alcoholic beverage is filled and sealed, the container internal pressure at the sterilization temperature is within a range that does not deform the container. The material, capacity, and shape are not particularly limited. Examples of the container include cans such as aluminum cans and steel cans, resin containers such as plastic bottles and pouches, and glass bottles.
従来、容器に充填密封した後に加熱殺菌を要する炭酸アルコール飲料の容器としては、６５℃における耐圧強度が高いものが使用されてきた。本発明に係る殺菌方法は、より低温で加熱殺菌処理が可能であるため、従来よりも耐圧性がさほど高くない容器を用いた場合でも、充分な加熱殺菌を行うことが可能である。 Conventionally, as a container for a carbonated alcoholic beverage that requires heat sterilization after filling and sealing the container, a container having a high pressure resistance at 65 ° C. has been used. Since the sterilization method according to the present invention can be heat sterilized at a lower temperature, it is possible to perform sufficient heat sterilization even when a container having a pressure resistance that is not so high as compared with conventional ones is used.
本発明に係る殺菌方法において、容器詰め炭酸アルコール飲料を加熱殺菌処理する方法としては、容器内の炭酸アルコール飲料の温度が前記式（１）を満たす温度範囲内にある状態で、所定時間保持可能な方法であればよい。例えば、容器詰め炭酸アルコール飲料を、前記式（１）を満たす温度範囲内の恒温槽に入れて所定時間保持することによって、当該容器詰め炭酸アルコール飲料は加熱殺菌処理される。なお、殺菌温度は、前記式（１）を満たす温度範囲内であればよく、加熱殺菌処理時間内で一定である必要はなく、変動していてもよい。 In the sterilization method according to the present invention, as a method for heat sterilizing a carbonated alcoholic beverage packed in a container, the carbonated alcoholic beverage in the container can be maintained for a predetermined time in a state where the temperature of the carbonated alcoholic beverage is within the temperature range satisfying the above formula (1). Any method can be used. For example, the container-packed carbonated alcoholic beverage is put in a thermostatic chamber within the temperature range satisfying the formula (1) and held for a predetermined time, whereby the container-packed carbonated alcoholic beverage is subjected to heat sterilization. In addition, the sterilization temperature should just be in the temperature range which satisfy | fills said Formula (1), does not need to be constant within heat sterilization processing time, and may fluctuate.
加熱殺菌時間は、充分な殺菌効果が得られる時間であればよく、炭酸アルコール飲料の種類や容量、容器の材質や形状、殺菌温度等を考慮して適宜決定することができる。後記実施例１において示すように、殺菌温度が［−０．７３Ｃ−０．３８Ｇ＋６１．５３］℃の場合でも殺菌時間が１０分間程度で充分な殺菌効果が得られるため、本発明における殺菌時間としては、１０分間以上であることが好ましく、生産性の向上と香味劣化のより充分な抑制の点から１０〜２０分間であることがより好ましい。 The heat sterilization time may be any time as long as a sufficient sterilization effect can be obtained, and can be appropriately determined in consideration of the type and capacity of the carbonated alcoholic beverage, the material and shape of the container, the sterilization temperature, and the like. As shown in Example 1 below, even when the sterilization temperature is [−0.73C−0.38G + 61.53] ° C., a sufficient sterilization effect is obtained in about 10 minutes. Is preferably 10 minutes or more, and more preferably 10 to 20 minutes from the viewpoint of improvement in productivity and sufficient suppression of flavor deterioration.
次に実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
［調製例１］Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅの子嚢胞子液の作製
殺菌効果の指標として、酵母Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅのＡＧＹＣ１５２株の子嚢胞子液を用いた。ＡＧＹＣ１５２株は、発明者らが入手したＳａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅのうち、子嚢胞子の耐熱性が最も優れていた株である。
[Preparation Example 1] Production of ascospore spore solution of Saccharomyces cerevisiae As a sterilizing effect index, an asycospore solution of AGYC152 strain of yeast Saccharomyces cerevisiae was used. The AGYC152 strain is the strain having the highest heat resistance of ascospores among Saccharomyces cerevisiae obtained by the inventors.
当該菌株を、オートクレーブ滅菌（１２１℃、１５分間）したＭｃＣｌａｒｙ液体培地（０．８２質量％ 酢酸ナトリウム、０．１質量％ グルコース、０．２５質量％ 酵母エキス、及び０．１８質量％ 塩化カリウム）で振とう培養した。２０℃で１０日間培養した培養液を、顕微鏡観察によって胞子形成を確認した後、５０ｍＬをチューブに移し、３０００ｒｐｍ、常温、５分間の条件で遠心分離処理を行い、菌体を沈殿させた。上清を廃棄した後、菌体に１／１５Ｍ リン酸バッファー（ＰＢＳ）（ｐＨ７．０、滅菌済）を加えて懸濁し、チューブ１本当たりの最終液量が１ｍＬになるように懸濁液を調製し、これを子嚢胞子液とした。
当該子嚢胞子液の一部を分取し、ＰＢＳを用いて適当に希釈し、菌濃度を測定した。次に、当該子嚢胞子液中の栄養細胞を死滅させるため、当該子嚢胞子液を１５ｍＬ容チューブに移し、５８℃の恒温漕で３分間の加熱処理を行った。
McClary liquid medium (0.82 mass% sodium acetate, 0.1 mass% glucose, 0.25 mass% yeast extract, and 0.18 mass% potassium chloride) obtained by autoclaving (121 ° C., 15 minutes) of the strain. Incubated with shaking. The culture broth cultured at 20 ° C. for 10 days was confirmed for sporulation by microscopic observation, and then 50 mL was transferred to a tube and centrifuged at 3000 rpm at room temperature for 5 minutes to precipitate the cells. After discarding the supernatant, add 1 / 15M phosphate buffer (PBS) (pH 7.0, sterilized) to the cells and suspend them, so that the final volume per tube is 1 mL. Was prepared and used as an ascospore sap.
A part of the ascospore solution was collected, diluted appropriately with PBS, and the bacterial concentration was measured. Next, in order to kill vegetative cells in the ascospore sap, the ascospore sap was transferred to a 15 mL tube and heat-treated for 3 minutes at a constant temperature bath of 58 ° C.
当該子嚢胞子液中の子嚢胞子の基礎耐熱性（Ｄ６０℃）を測定するため、６０℃の恒温水槽で予め６０℃に調温した９．９ｍＬのＰＢＳに当該子嚢胞子液１００μＬを加えて子嚢胞子希釈液を調製し、当該子嚢胞子希釈液をそのまま６０℃の恒温水槽で保持し、子嚢胞子液添加時点から１、３、５、１０、２０分後にその一部を１．５ｍＬ容チューブに分取し、直ちに氷冷した。氷冷後の子嚢胞子希釈液について、ＰＢＳを用いて３段階の希釈系列を作製し、これらをＰＤＡ培地に塗抹し、１週間培養後にＣＦＵを測定した。加熱時間を横軸にとり、測定された菌数の対数をプロットした近似曲線の傾きの逆数をＤ６０℃とした。
独立した２回の試行の結果、ＡＧＹＣ１５２株のＤ６０℃は、１０．７分及び１１．７分であった。一般的に知られている酵母子嚢胞子のＤ６０℃＝５〜２２分と同等であった。調製された子嚢胞子液を、以降の殺菌効果の測定試験に供試することとした。
In order to measure the basic heat resistance (D 60 ° C. ) of the ascospore in the ascospore fluid, 100 μL of the ascospore solution was placed in 9.9 mL of PBS that had been previously adjusted to 60 ° C. in a 60 ° C. constant temperature water bath. In addition, an ascospore diluted solution was prepared, and the ascospore diluted solution was held in a constant temperature bath at 60 ° C., and a part of the diluted ascospore spore was 1, 3, 5, 10, 20 minutes after the ascospore spore solution was added. The sample was dispensed into 1.5 mL tubes and immediately cooled on ice. With respect to the ascospore diluted solution after ice cooling, a three-stage dilution series was prepared using PBS, and these were smeared on PDA medium, and CFU was measured after 1 week of culture. Taking the heating time on the horizontal axis, the reciprocal of the slope of the approximate curve plotting the logarithm of the measured number of bacteria was D60 ° C.
As a result of two independent trials, AG60C strain D 60 ° C. was 10.7 minutes and 11.7 minutes. It was equivalent to D 60 ° C. = 5 to 22 minutes of generally known yeast ascospores. It was decided to use the prepared ascospore sap for the subsequent bactericidal effect measurement test.
［実施例１］
容器詰め炭酸アルコール飲料中のアルコール濃度と炭酸ガス圧の殺菌効果に対する影響を調べた。
まず、表１に示す組成であって、アルコール濃度が０容量％、５容量％又は９容量％である３種類のモデル炭酸アルコール飲料を調合し、ガスボリュームが２．３、２．７、又は３．０に調整した後、３５０ｍＬ容のアルミニウム缶に分注した。その後、缶中のモデル炭酸アルコール飲料に、調製例１で作製した酵母子嚢胞子液を、菌濃度が約１０５個／ｍＬ以上となるように接種した後、当該缶の巻き締めを行って密封し、容器詰め炭酸アルコール飲料を製造した。
[Example 1]
The effects of alcohol concentration and carbon dioxide pressure in containerized carbonated alcoholic beverages on the bactericidal effect were investigated.
First, three types of model carbonated alcoholic beverages having the composition shown in Table 1 and having an alcohol concentration of 0% by volume, 5% by volume, or 9% by volume and having a gas volume of 2.3, 2.7, or After adjusting to 3.0, it was dispensed into 350 mL aluminum cans. Thereafter, the model carbonated alcoholic beverages in cans, the Koboko ascospore solution prepared in Preparation Example 1, was inoculated so that the cell concentration of about 10 5 cells / mL or more, by performing the seaming of the cans Sealed to produce a containerized carbonated alcoholic beverage.
製造された容器詰め炭酸アルコール飲料を、４７、５０、５２、５４、５５、５７、又は６０℃に調温した恒温槽に入れ、各温度に達してから１０分間保持した後、急冷した。温度履歴は、缶口部から温度計を直接中身液に挿入しリアルタイムで確認した。加熱処理した各モデル炭酸アルコール飲料について、適当な希釈系列を作製してＰＤＡ培地に塗抹することによって、菌濃度を測定した。加熱処理前の菌濃度（初発菌数）を加熱処理後の液の菌濃度（生残菌数）で除し、その商の対数を殺菌効果として表した。 The produced container-packed carbonated alcoholic beverage was placed in a thermostat adjusted to 47, 50, 52, 54, 55, 57, or 60 ° C., held for 10 minutes after reaching each temperature, and then rapidly cooled. The temperature history was confirmed in real time by inserting a thermometer directly into the contents liquid from the can mouth. For each model carbonated alcoholic beverage that was heat-treated, an appropriate dilution series was prepared and smeared on a PDA medium to measure the bacterial concentration. The bacterial concentration before the heat treatment (number of initial bacteria) was divided by the bacterial concentration of the liquid after the heat treatment (number of surviving bacteria), and the logarithm of the quotient was expressed as the bactericidal effect.
図１は、各容器詰め炭酸アルコール飲料の殺菌効果（Ｌｏｇ１０（［初発菌数］／［生残菌数］）を、加熱温度とガスボリュームごとにプロットした図である。なお、アルコール濃度が５容量％又は９容量％であって、ガスボリュームが２．３又は３．４であり、６０℃で加熱殺菌した容器詰め炭酸アルコール飲料では、加熱処理後のサンプルで菌が検出できなかったため、生残菌濃度を検出限界である１ＣＦＵ／１０ｍＬとして便宜上プロットした（図１中、米印）。この結果、アルコール濃度と殺菌温度が同じ場合には炭酸ガス圧が高くなるほど殺菌効果が高くなり、炭酸ガス圧と殺菌温度が同じ場合にはアルコール濃度が高くなるほど殺菌効果が高くなることがわかった。 1 is a graph in which the bactericidal effect of each container-packed carbonated alcoholic beverage (Log 10 ([number of initial bacteria] / [number of surviving bacteria]) is plotted for each heating temperature and gas volume.) In a container-packed carbonated alcoholic beverage having a volume% or 9% by volume and a gas volume of 2.3 or 3.4 and sterilized by heating at 60 ° C., no bacteria were detected in the sample after the heat treatment. The residual bacteria concentration was plotted for convenience as 1 CFU / 10 mL, which is the detection limit (in FIG. 1, rice mark) As a result, when the alcohol concentration and the sterilization temperature are the same, the higher the carbon dioxide pressure, the higher the sterilization effect. It was found that when the gas pressure and the sterilization temperature are the same, the sterilization effect increases as the alcohol concentration increases.
殺菌効果が５Ｄ以上（［Ｌｏｇ１０（［初発菌数］／［生残菌数］）が５以上）であった容器詰め炭酸アルコール飲料における、アルコール濃度（Ｃ：容量％）とガスボリューム（Ｇ）と殺菌温度（Ｔ）との関係を応答局面法により求めたところ、下記式（２）が求められた。つまり、殺菌温度が少なくとも［−０．７３Ｃ−０．３８Ｇ＋６１．５３］℃であれば、１０分間の加熱殺菌時間で充分な殺菌効果が得られることがわかった。
式（２）… Ｔ ＝ −０．７３Ｃ−０．３８Ｇ＋６１．５３
Alcohol concentration (C: volume%) and gas volume (G) in a carbonated alcoholic beverage packed in a container having a bactericidal effect of 5D or more ([Log 10 ([number of initial bacteria] / [number of surviving bacteria]] is 5 or more)) When the relationship between the sterilization temperature (T) and the sterilization temperature (T) was determined by the response phase method, the following formula (2) was determined. That is, it was found that if the sterilization temperature is at least [−0.73C−0.38G + 61.53] ° C., a sufficient sterilization effect can be obtained in a heat sterilization time of 10 minutes.
Formula (2) ... T = -0.73C-0.38G + 61.53
［実施例２］
容器詰め炭酸アルコール飲料の香味に対する殺菌温度の影響を調べた。
酵母子嚢胞子液を摂取しなかった点以外は実施例１と同様にして、アルコール濃度が０容量％、５容量％又は９容量％であり、ガスボリュームが２．３又は３．０である６種類のモデル炭酸アルコール飲料を調合し、それぞれ３５０ｍＬ容缶に分注し、巻き締めを行って密封した。製造された容器詰め炭酸アルコール飲料を、５２、５５、５７、又は６５℃に調温した恒温槽に入れ、各温度に達してから１０分間保持した後、急冷した。
加熱後の容器詰め炭酸アルコール飲料について、３人のパネリストによって官能評価を行った。具体的には、フレッシュ感と、香味と美味しさに関する総合評価について、加熱温度が６５℃のものをコントロールとし、それぞれ表２に示す基準に従って、５段階評価を行った。
[Example 2]
The effect of sterilization temperature on the flavor of containerized carbonated alcoholic beverages was investigated.
The alcohol concentration is 0% by volume, 5% by volume or 9% by volume, and the gas volume is 2.3 or 3.0, except that the yeast ascospore solution was not ingested. Six types of model carbonated alcoholic beverages were prepared, each dispensed into 350 mL cans, and tightened and sealed. The container-packed carbonated alcoholic beverage produced was put into a thermostatic chamber adjusted to 52, 55, 57, or 65 ° C., held for 10 minutes after reaching each temperature, and then rapidly cooled.
The sensory evaluation was performed by three panelists about the container-packed carbonated alcoholic beverage after heating. Specifically, for a comprehensive evaluation on freshness, flavor and taste, a heating temperature of 65 ° C. was used as a control, and a five-step evaluation was performed according to the criteria shown in Table 2, respectively.
フレッシュ感の評価結果を図２に、総合評価の評価結果を図３に、それぞれ示す。この結果、殺菌温度が低いほど、レモン香のフレッシュ感が高く感じられ、総合評価も高くなる傾向にあった。特に、殺菌温度が５２〜５７℃の場合には、６５℃での加熱殺菌処理を行った場合よりも、香味に優れた嗜好性の高い容器詰め炭酸アルコール飲料が製造可能であることがわかった。 The freshness evaluation results are shown in FIG. 2, and the overall evaluation results are shown in FIG. As a result, the lower the sterilization temperature, the higher the freshness of the lemon scent, and the higher the overall evaluation. In particular, when the sterilization temperature is 52 to 57 ° C., it was found that a highly carbonated container-packed carbonated alcoholic beverage excellent in flavor can be produced as compared with the case where the heat sterilization treatment at 65 ° C. is performed. .
本発明に係る殺菌方法により、容器詰め炭酸アルコール飲料を、長時間の加熱を要することなく、６５℃未満という低温で殺菌することができる。このため、当該殺菌方法は、容器詰め炭酸アルコール飲料の製造分野で、特に香料レモン等の加熱により劣化を生じやすい香料や、果汁、乳等を含む容器詰め炭酸アルコール飲料の製造分野で好適に利用できる。 By the sterilization method according to the present invention, the container-packed carbonated alcoholic beverage can be sterilized at a low temperature of less than 65 ° C. without requiring heating for a long time. For this reason, the sterilization method is suitably used in the field of manufacturing container-packed carbonated alcoholic beverages, particularly in the field of manufacturing packaged carbonated-alcohol beverages containing perfume, fruit juice, milk, etc. that are likely to be deteriorated by heating such as fragrance lemon it can.
Claims (10)
香料を含有する容器詰め炭酸アルコール飲料を、下記式（１）（式（１）中、Ｃは飲料中のアルコール濃度（容量％）、Ｇは飲料中のガスボリュームを表す。）
式（１）… ６５＞ Ｔ ≧ −０．７３Ｃ−０．３８Ｇ＋６１．５３
を満たし、かつ５２〜５７℃である殺菌温度Ｔ（℃）で１０分間以上殺菌することを特徴とする、容器詰め炭酸アルコール飲料の殺菌方法。 A method for sterilizing a carbonated alcoholic beverage packed in a container having an alcohol concentration of 5% by volume or more ,
A container-packed carbonated alcoholic beverage containing a fragrance is represented by the following formula (1) (in formula (1), C represents the alcohol concentration (volume%) in the beverage, and G represents the gas volume in the beverage).
Formula (1) ... 65> T ≧ −0.73C−0.38G + 61.53
The meet and, and characterized by sterilizing at least 10 minutes at a 52 to 57 ° C. sterilization temperature T (° C.), packaged sterilization method of carbonated alcoholic beverages.
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