JP6936505B2 - 麹抽出液又は麹抽出液を含有する飲料の酵素活性の維持方法 - Google Patents
麹抽出液又は麹抽出液を含有する飲料の酵素活性の維持方法 Download PDFInfo
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- JP6936505B2 JP6936505B2 JP2019139925A JP2019139925A JP6936505B2 JP 6936505 B2 JP6936505 B2 JP 6936505B2 JP 2019139925 A JP2019139925 A JP 2019139925A JP 2019139925 A JP2019139925 A JP 2019139925A JP 6936505 B2 JP6936505 B2 JP 6936505B2
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L2/04—Extraction of juices
-
- 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
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Description
(1)麹抽出液からの老香の発生を抑制することができる。
(2)麹抽出液に含まれる麹由来の酵素の活性を維持させることができる。
(3)炭酸ガスが含有されているのみであるため、味が変わらず、麹抽出液に含まれる有効成分の効能に影響しない。
(4)炭酸ガス入り飲料であるため、爽やかな飲み口である。
1.炭酸ガス圧の調整による麹抽出液からの老香の発生の抑制
水1Lに対して白麹菌(Aspergillus kawachii)の米麹を200gの割合で加え、30℃条件下で10時間抽出した。上清を回収して無菌ろ過し、以下実施例及び比較例で用いた麹の水抽出液を得た。この麹の水抽出液と各種アルコールを混合して下記表1に示す飲料サンプル(試験区A〜D)を得た。
2.麹抽出液からの老香の発生
上述した実施例1と同様の方法で製造した麹の水抽出液を用い、この麹の水抽出液と各種アルコールを混合して下記表4に示す飲料サンプル(対照区A〜D)を得た。
3.炭酸ガス圧の検討
実施例1と同様の方法で麹の水抽出液を製造し、表1に示した飲料サンプル(試験区A〜D)と同じものを得た。表1に示す試験区A〜Dの4種類の飲料サンプルに対し、20℃における容器内の炭酸ガス内圧が0.01MPa、0.03MPa、0.05MPa、0.1MPa又は0.2MPaとなるようにそれぞれ炭酸ガスを圧入し、100mLのアルミ缶に充填した。なお、容器内の炭酸ガス内圧は、カーボネーション後、速やかに缶に充填打栓した飲料サンプルのガス圧を測定して確認した。炭酸ガス内圧が所定の圧力となるようにそれぞれ調整された4種類のアルミ缶詰飲料サンプルを25℃環境下に10日間静置した。10日後に麹の水抽出液を含む飲料から発生する老香又は老香様臭気について官能評価を実施例1及び比較例と同様に行った。10名のパネラーは実施例1及び比較例と同じ者が担当した。官能評価の結果を表6に示す。
4.炭酸ガス圧の調整による麹抽出液に含まれる酵素活性の維持効果(1)
水100mLに対して白麹菌(Aspergillus kawachii)を米に繁殖させて得た米麹を30gの割合で加え、30℃条件下で3時間抽出した。上清を回収して滅菌用フィルターにて無菌ろ過し、麹の水抽出液を得た。得られたばかりの麹抽出液に含まれる酸性プロテアーゼ及び糖化力(グルコアミラーゼ+α−グルコシダーゼ)の酵素力価を0日目の酵素活性として測定した。この麹の水抽出液に対し、20℃における容器内の炭酸ガス内圧が0.1MPaとなるように炭酸ガスを圧入し、100mLのアルミ缶に充填して試験サンプルを作成した。容器内の炭酸ガス内圧は、カーボネーション後、速やかに缶に充填打栓した麹抽出液のガス圧を測定して確認した。さらに、同様にして得られた麹の水抽出液に対し、20℃における容器内の炭酸ガス内圧が0.15MPa、0.2MPa、0.25MPaとなるようにそれぞれ炭酸ガスを圧入し、100mLのアルミ缶にそれぞれ充填して試験サンプルを作成した。さらに、比較対照のために、同様にして得られた麹の水抽出液をそのまま100mLのアルミ缶に充填して対照サンプルを作成した(炭酸ガス内圧0MPa)。炭酸ガス内圧が所定の圧力になるようにそれぞれ調整された5種類のアルミ缶詰サンプルを30℃環境下に30日間静置した。30日後にアルミ缶を開封し、麹の水抽出液中に含まれる酸性プロテアーゼ及び糖化力の酵素力価を30日目の酵素活性として測定した。結果を表7、表8及び図1に示す。
5.炭酸ガス圧の調整による麹抽出液に含まれる酵素活性の維持効果(2)
水100mLに対して白麹菌(Aspergillus kawachii)を米に繁殖させて得た米麹を30gの割合で加え、30℃条件下で3時間抽出した。上清を回収して滅菌用フィルターにて無菌ろ過し、麹の水抽出液を得た。得られたばかりの麹抽出液に含まれる酸性プロテアーゼ、糖化力(グルコアミラーゼ+α−グルコシダーゼ)及びキシラナーゼの酵素力価を0日目の酵素活性として測定した。この麹の水抽出液に対し、20℃における容器内の炭酸ガス内圧が0.1MPaとなるように炭酸ガスを圧入し、100mLのアルミ缶に充填して試験サンプルを作成した(炭酸ガス内圧0.1MPa)。容器内の炭酸ガス内圧は、カーボネーション後、速やかに缶に充填打栓した麹の水抽出液のガス圧を測定して確認した。さらに、比較対照のために、同様にして得られた麹の水抽出液をそのまま100mLのアルミ缶に充填して対照サンプルを作成した(炭酸ガス内圧0MPa)。これらのアルミ缶詰サンプルを4℃環境下に30日間、60日間、90日間及び120日間静置した。各経過日にアルミ缶を開封し、麹の水抽出液中に含まれる酸性プロテアーゼ、糖化力及びキシラナーゼの酵素力価を測定した。結果を表11及び図3に示す。
Claims (2)
- 麹抽出液又は麹抽出液を含有する飲料に対し、20℃における炭酸ガス又は窒素ガスの内圧が0.03MPa以上となるように炭酸ガス又は窒素ガスを含有させる工程及び加熱殺菌をせずに無菌ろ過する工程を有することを特徴とする麹抽出液又は麹抽出液を含有する飲料の酵素活性の維持方法。
- 前記炭酸ガス又は窒素ガスの内圧が0.1MPa〜0.15MPaであることを特徴とする請求項1に記載の麹抽出液又は麹抽出液を含有する飲料の酵素活性の維持方法。
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
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SG11202102428VA SG11202102428VA (en) | 2018-11-08 | 2019-10-04 | Packaged beverage and method for preserving koji extract |
AU2019377564A AU2019377564A1 (en) | 2018-11-08 | 2019-10-04 | Packaged beverage and method for preserving koji extract |
PCT/JP2019/039301 WO2020095590A1 (ja) | 2018-11-08 | 2019-10-04 | 容器詰飲料及び麹抽出液の保存方法 |
TW108136455A TW202031135A (zh) | 2018-11-08 | 2019-10-08 | 容器包裝飲料及麴萃取液之保存方法 |
US17/198,537 US20210195918A1 (en) | 2018-11-08 | 2021-03-11 | Packaged beverage and method for preserving koji extract |
JP2021045497A JP7333089B2 (ja) | 2018-11-08 | 2021-03-19 | 容器詰飲料の製造方法 |
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JP2018210292 | 2018-11-08 | ||
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