JP6293055B2 - 濃縮タイプの乳性酸性飲料およびその製造方法 - Google Patents
濃縮タイプの乳性酸性飲料およびその製造方法 Download PDFInfo
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- JP6293055B2 JP6293055B2 JP2014544469A JP2014544469A JP6293055B2 JP 6293055 B2 JP6293055 B2 JP 6293055B2 JP 2014544469 A JP2014544469 A JP 2014544469A JP 2014544469 A JP2014544469 A JP 2014544469A JP 6293055 B2 JP6293055 B2 JP 6293055B2
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- beverage
- milk
- acidic
- polylysine
- benzoic acid
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Images
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- A—HUMAN NECESSITIES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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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
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- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- 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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Description
8.2%還元脱脂粉乳を、乳酸菌を用いて37℃で20時間発酵させた。この発酵乳をホモジナイザーで均質化した後、発酵乳280gに対し、グラニュ糖519gを添加して混合溶解した。次いで、この混合液に、安息香酸を500ppm、ε−ポリリジン(三栄源エフ・エフ・アイ製、商品名「サンキーパーNO.381」)を150ppm添加し、50wt%クエン酸溶液でpHを2.85に調整した。最後にイオン交換水を用いてBrixを55に調整し、全量を1000gとした。その後、均質化処理を行い、加熱殺菌した後に、200ml容PETボトルに充填し、水冷して乳性酸性飲料を製造した(クエン酸酸度(w/w%):1.05)。
安息香酸を500ppm、ε−ポリリジンを50ppm添加する以外は、実施例1と同様にして乳性酸性飲料を製造した(クエン酸酸度(w/w%):1.05)。
安息香酸を300ppm、ε−ポリリジン150ppmを添加する以外は、実施例1と同様にして乳性酸性飲料を製造した(クエン酸酸度(w/w%):1.05)。
安息香酸を500ppm添加し、ε−ポリリジンは添加しない以外は、実施例1と同様にして乳性酸性飲料を製造した(クエン酸酸度(w/w%):1.05)。
イオン交換水450gにグラニュ糖542gを加え、安息香酸を500ppm加えた後に、50wt%クエン酸溶液でpHを2.85に調整し、全量を1000gとした。その後、加熱殺菌した後に200ml容PETボトルに充填し、水冷して酸性飲料(乳不含有)を製造した(クエン酸酸度(w/w%):0.57)。
実施例1〜3、および比較例1で製造した飲料をサンプルとして、酵母の増殖抑制効果試験を行った。カルピス株式会社が保管する酵母(Zygosaccharomyces bailli)をYPD培地(安息香酸500ppm添加)にて培養し、培養液を遠心濃縮(2回の洗浄含む)して酵母菌体懸濁液を調製した。この酵母菌体懸濁液を無菌的に採取した飲料サンプルに104個/mlオーダーの菌数になるように接種して25℃にて静置培養した。培養開始から2週まで1週間ごとにサンプリングを行い、PDA培地に塗抹培養(25℃)した後、菌数を測定した。結果を図1に示す。
実施例1、および比較例1〜2で調製した飲料をサンプルとして、酵母の増殖抑制効果試験を試験例1と同様にして行った。結果を図2に示す。
表2に示す量の発酵乳とグラニュ糖の混合液に、安息香酸およびε−ポリリジンを添加、または添加せずに、実施例1に記載の方法に従い、乳性酸性飲料(発酵酸性乳)を調製した(実施例4、5、8、9、比較例3、4)。また、発酵乳を下記表2に示す量の脱脂粉乳に代えた処方にて非発酵性の乳性酸性飲料(非発酵酸性乳)を製造した(実施例6、7)。また、各飲料の製造において、飲料のpHおよび糖度(Brix)は、実施例1と同様の手段にて、表2に示す所定値にそれぞれ調整した。
表3に示す量の発酵乳とグラニュ糖の混合液に、安息香酸またはパラオキシ安息香酸エステル類と、ε−ポリリジンを添加、または添加せずに、実施例1に記載の方法に従い、乳性酸性飲料を調製した(実施例10〜14、比較例3、5)。また、各飲料のpHおよび糖度(Brix)は、実施例1と同様の手段にて、表3に示す所定値にそれぞれ調整した。
表4に示す量の発酵乳とグラニュ糖の混合液に、安息香酸およびε−ポリリジンを添加、または添加せずに、実施例1に記載の方法に従い、乳性酸性飲料を調製した(実施例15〜21、比較例3)。また、各飲料のpHおよび糖度(Brix)は、実施例1と同様の手段にて、表4に示す所定値にそれぞれ調整した。
Claims (8)
- (A)乳と、(B)ε−ポリリジンと、(C)安息香酸、パラオキシ安息香酸エステル類、およびそれらの塩から選ばれる少なくとも1種とを含有し、無脂乳固形分の含有量が1.5〜4.5重量%、Brix値が40〜60であり、
前記ε−ポリリジンの濃度が50〜750ppmであり、
前記安息香酸、パラオキシ安息香酸エステル類、およびそれらの塩から選ばれる少なくとも1種の濃度が300〜700ppmであることを特徴とする、濃縮タイプの乳性酸性飲料。 - 前記飲料のpHが3.5以下である、請求項1に記載の乳性酸性飲料。
- 前記乳が酸性乳である、請求項1又は2に記載の乳性酸性飲料。
- さらに、果汁または野菜汁を含む、請求項1〜3のいずれかに記載の乳性酸性飲料。
- 前記飲料が容器に充填されていることを特徴とする、請求項1〜4のいずれかに記載の乳性酸性飲料。
- 乳を含む飲料原料に、ε−ポリリジンと、安息香酸、パラオキシ安息香酸エステル類、およびそれらの塩から選ばれる少なくとも1種とを添加混合する工程と、飲料のpHを3.5以下に調整する工程と、飲料のBrix値を40〜60に調整する工程を含み、
前記ε−ポリリジンの添加量は50〜750ppmであり、
前記安息香酸、パラオキシ安息香酸エステル類、およびそれらの塩から選ばれる少なくとも1種の添加量は300〜700ppmである、濃縮タイプの乳性酸性飲料の製造方法。 - 乳を含む飲料原料に、ε−ポリリジンと、安息香酸、パラオキシ安息香酸エステル類、およびそれらの塩から選ばれる少なくとも1種とを添加混合し、かつ、飲料のpHを3.5以下に調整し、およびBrix値を40〜60に調整し、
前記ε−ポリリジンのの添加量は50〜750ppmであり、
前記安息香酸、パラオキシ安息香酸エステル類、およびそれらの塩から選ばれる少なくとも1種の添加量は300〜700ppmであることを特徴とする、濃縮タイプの乳性酸性飲料における微生物増殖抑制方法。 - 前記微生物の増殖抑制が、容器開封後の耐浸透圧性酵母の増殖抑制である、請求項7に記載の方法。
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