JP7318997B1 - Packaged beverage and its manufacturing method - Google Patents

Abstract

[Problem] To provide a safe packaged beverage which is satisfactorily prevented from putrefaction by mesophilic heat-resistant spores, and a method for producing the same. The present invention is a method for producing a packaged beverage by hot-packing a beverage into a container, comprising a first step of extracting the beverage from raw materials of the beverage, and a second step of heat sterilizing the beverage. 2, and a third step of hot-packing the heat-sterilized beverage into a container, wherein the beverage does not contain tannins and germination inducers and does not add an emulsifier. A method for producing a packaged beverage. and a packaged beverage produced by the production method thereof. [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to a packaged beverage and a method for producing the same.

In the latter half of the 19070s, spoilage of canned coffee due to heat-resistant spores of thermophilic bacteria during heated sales in vending machines became a serious problem. Since it was reported that sucrose palmitate monoester, an emulsifier, was effective in preventing the spoilage of canned coffee due to thermophilic heat-resistant spores, this emulsifier has been widely used to prevent the spoilage of products sold by hot vendors. there is It is also known that this sucrose palmitate monoester has a germination-preventing effect against heat-resistant mesophilic spores.

Since the revision of the Food Sanitation Act allowed PET bottles to be used as beverage containers, teas containing tannins such as green tea, black tea, and oolong tea, which are filled in PET bottles using the hot pack filling method, have been widely sold. Became. No emulsifiers are added to these products because tannins have antibacterial properties.

After that, tannin-free products such as barley tea were produced by the hot-pack filling method and entered the market. Since heat-resistant spores of mesophilic bacteria are mixed in when hot packs are filled, these products maintain storage stability by adding an antibacterial emulsifier, sucrose palmitate monoester. That is, the antibacterial emulsifier sucrose palmitate monoester prevents the germination of spores of mesophilic heat-tolerant bacteria, thereby preventing quality defects due to bacterial growth in product containers.

As described above, hot-packed beverages may be contaminated with mesophilic heat-resistant spores at the time of filling, and it is required to effectively prevent spoilage due to the mesophilic heat-resistant spores. In addition, due to the health consciousness of consumers in recent years, foods that do not contain additives are desired.
SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a safe packaged beverage that is satisfactorily prevented from spoilage by mesophilic heat-resistant spores, and a method for producing the same.

It is known that food spoils due to the germination of bacterial spores and the growth of bacteria. Various investigations were made on the prevention of corruption.
A low-molecular-weight substance that induces germination by reacting with a receptor on the spore surface is called a germinant (also called germinant, hereinafter sometimes referred to as germinant), and many substances have been reported. Most of the germination-inducing substances studied are amino acids, and in recent years, receptor proteins corresponding to each of the amino acids present in the spore surface membrane have also been genetically clarified.

Many of the germination inducers identified in the early stages of research on germination inducers are amino acids. Other substances include glucose, caramel, nucleic acid substances, etc., which are apparently not contained in barley tea. As a result of the inventor's analysis of amino acids, which are the most potent germination inducers, surprisingly no free amino acids were detected in barley tea products. From this, the inventor thought that putrefaction due to proliferation of bacterial spores would not occur in hot-packed barley tea.

Until now, emulsifiers have been naturally added to barley tea filled in hot packs to prevent spoilage due to heat-resistant spores of mesophilic bacteria. However, as described above, the extracted barley tea does not contain amino acids, which are germination-inducing substances, so the hot-packed barley tea does not grow mesophilic heat-resistant spores and does not spoil due to bacterial growth. .
That is, it has been found that even a beverage containing no tannin does not need to be added with an emulsifier to prevent spoilage if the beverage does not contain a germination-inducing substance, leading to the present invention.

The packaged beverage of the present invention is a packaged beverage in which a beverage is filled in a container, the beverage does not contain tannin, a germination inducer and an emulsifier, and is filled by a hot pack filling method. Beverage.

The raw material of the beverage is preferably at least one of cereals, medicinal herbs, trees, roots, flowers, fruits, seeds, and legumes.

Further, the method for producing a packaged beverage of the present invention is a method for producing a packaged beverage by hot-packing a beverage into a container, wherein the beverage is extracted from the raw materials of the beverage. 1, a second step of heat sterilizing the beverage, and a third step of hot-packing the heat sterilized beverage into a container, wherein the beverage does not contain tannin and a germination inducer, A method for producing a packaged beverage without adding an emulsifier.

In the method for producing a packaged beverage of the present invention, the raw material is preferably at least one of cereals, medicinal herbs, trees, roots, flowers, fruits, seeds, and beans.

According to the method for producing a packaged beverage of the present invention, it is possible to obtain a safe packaged beverage in which putrefaction is satisfactorily suppressed.
In addition, the packaged beverage of the present invention is a safe beverage that is satisfactorily inhibited from putrefaction.

Fig. 2 is a graph showing changes in the total bacterial count of Clostridium sporogenes ATCC3584 in hot-packed barley tea with and without the addition of amino acids. Fig. 3 is a graph showing the change in spore count of Clostridium sporogenes ATCC3584 in hot-packed barley tea with and without amino acid addition. Fig. 2 is a graph showing changes in the total bacterial count of Bacillus subtilis ATCC19659 in hot-packed barley tea with and without the addition of amino acids. Fig. 3 is a graph showing changes in the number of spores of Bacillus subtilis ATCC19659 in hot-packed barley tea with and without the addition of amino acids. Fig. 2 is a graph showing changes in the total bacterial count of Bacillus licheniformis ATCC12759 in hot-packed barley tea with and without the addition of amino acids. Fig. 3 is a graph showing changes in the number of spores of Bacillus licheniformis ATCC12759 in hot-packed barley tea with and without the addition of amino acids. Fig. 2 is a graph showing changes in the total bacterial count of Bacillus thuringiensis ATCC10792 in hot-packed barley tea with and without the addition of amino acids. Fig. 10 is a graph showing changes in the number of spores of Bacillus thuringiensis ATCC10792 in hot-packed barley tea with and without the addition of amino acids.

[Method for producing packaged beverage]
The method for producing a packaged beverage of the present invention is a method for producing a packaged beverage by hot-packing a beverage into a container, wherein the beverage is extracted from the raw materials of the beverage. a second step of heat sterilizing the beverage; and a third step of hot-packing the heat sterilized beverage into a container, wherein the beverage does not contain tannins and germination inducers and does not contain an emulsifier. It is a manufacturing method that does not add.
Details of each step will be described below.

<First step>
The first step is a step of extracting a beverage from raw materials of the beverage.
A beverage can be extracted by using the following raw materials and water as an extraction solvent at room temperature or by heating.
Water is not particularly limited, and tap water, distilled water, ion-exchanged water, natural water, etc. can be used. The amount of raw materials to water in the extraction step can be appropriately selected so as to obtain the desired taste and aroma.
The extraction temperature is preferably in the range of normal temperature to 100 ° C., and is more preferably 50 ° C. to 100 ° C. in consideration of shortening the time in the manufacturing process and contamination with bacteria. It can be selected as appropriate so as not to impair the fragrance.
If the extraction time is too long, the taste tends to increase. Extraction can be performed by standing or stirring.
The extraction includes the case of extracting at the final filling concentration and the case of extracting a highly concentrated extract and diluting it with water.
Activated carbon may be added in the extraction step. By adding activated charcoal, it is possible to obtain a mild-tasting beverage with no off-flavours.

The beverage of the packaged beverage of the present invention does not contain tannins and germination inducers. Such beverages can be produced, for example, from the following raw materials.
The raw material is preferably at least one of cereals, herbs, trees, roots, flowers, seeds, and legumes.
Cereals include rice, red rice, black rice, barley, barley, wheat, rye, foxtail millet, barnyard millet, millet, corn, and buckwheat.
Herbs include mugwort, rosemary, mint, parsley, perilla, lemon balm, coriander, basil, thyme, lemongrass, and rhubarb.
Trees include cinnamon bark. Trees shall also include bark.
Roots include ginger, turmeric, lotus root, burdock, ginseng, Korean ginseng, and radish.
Examples of flowers include chamomile, sage, lavender, jasmine, chrysanthemum, lotus, cinnamon, dandelion, rose, plum, cherry, citrus flowers, and cloves. The flowers also include products provided in the form of petals or buds.
Examples of fruits include citrus fruits such as oranges, yuzu, lemons and grapefruits, apples, pears, plums, rose hips, goji berries, and cherries.
Seeds include pumpkin seeds, cumin, nutmeg, almonds, walnuts, sunflower seeds, and the like.
Examples of beans include soybeans, green soybeans, black soybeans, adzuki beans, kidney beans, peanuts, flower beans, broad beans, red kidney beans, pinto beans, lentils, and chickpeas.
Raw materials are not limited to those exemplified above, and include those widely used as food.

-Tannin-
Tannin is a natural product extracted from plant stems, skins, leaves, fruits, etc., and is a general term for polyphenol compounds. Tannins include pyrogallol-based hydrolyzed tannins and catechol-based condensed tannins. Tannins derived from tea are widely known. Tea-derived tannins refer to various tannins contained in tea leaves, and examples thereof include catechins, proanthocyanidins, and theasinensins, oolong-theanine, theaflavins, thearubigins, etc., which are products of oxidative polymerization of these. be able to.

-Germination inducer-
A germination inducer is an organic low-molecular-weight compound such as an amino acid, glucose, caramel, or a nucleic acid substance.
As described above, the inventor's research revealed that the extracted barley tea contained no amino acids. This is because neither the raw material barley nor the roasted barley contains free amino acids.
When the raw material contains a germination inducer, a step of removing the germination inducer, or a step of removing the germ portion or preventing germination may be provided. For example, roasting raw materials is mentioned.

-emulsifier-
No emulsifier is used in the production method of the present invention. The emulsifier as used herein is an emulsifier used in the food field, and includes, for example, higher fatty acid monoglyceride, medium chain fatty acid monoglyceride, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, polyglycerin. Ester, polyglycerin polyricinoleate, sucrose fatty acid ester (sucrose ester), sorbitan ester, PG ester, lecithin, enzymatically degraded lecithin and the like.

(Filtration process)
A filtration step may be provided in which the beverage obtained in the first step is subjected to one or a combination of two or more selected from filtration, centrifugation, membrane treatment, and the like.
The method of filtration is not particularly limited, and for example, filter separation using filter paper, metal filters, gaff filters, or the like can be employed. The mesh size of the metal filter is preferably 20 to 200 mesh in order to reliably remove the solid content of the raw material and obtain a beverage without unpleasant taste.
Centrifugation can be carried out using a conventionally known device such as a separating plate type, cylinder type, decanter type, and the like. Centrifugation is preferably performed at a rotation speed of 3000-10000 rpm for 0.05-10 minutes.
Membrane treatment is, for example, a treatment of passing through a membrane made of a polymer material having a pore size of 10 μm or less, and examples of the form of the membrane include flat membranes and hollow fiber membranes.

(pH adjustment)
A pH adjuster may be added to the beverage from the viewpoints of bacterial growth inhibition and flavor.
The pH of the beverage is, for example, preferably 5.0 or higher, more preferably 5.5 or higher. Also, the pH of the beverage is, for example, preferably 8.0 or less, more preferably 7.5 or less, and even more preferably 7.0 or less.
Examples of pH adjusters include acids and alkalis, and are not particularly limited as long as they are permitted to be used under the Food Sanitation Law. Examples of acids include organic acids such as citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, adipic acid, phosphoric acid, phytic acid and acetic acid; inorganic acids such as phosphoric acid and hydrochloric acid; and may be in the form of a salt. In addition, alkali metal salts, such as sodium and potassium, can be mentioned as a salt. Examples of the alkali include alkali metal hydroxides such as potassium hydroxide and sodium hydroxide; alkali metal or alkaline earth metal carbonates such as sodium carbonate and quicklime; sodium hydrogen carbonate, potassium hydrogen carbonate, and carbonate; Alkaline metals such as calcium hydrogen or alkaline earth metal bicarbonates are included. As the pH adjuster, at least one selected from acids and alkalis can be appropriately selected so as to achieve the desired pH. can be determined as appropriate so that

-Other ingredients-
Beverages may contain known additives for beverages to the extent that they do not affect the effects of the present invention. Examples of additives include, but are not limited to, antioxidants, fragrances, inorganic salts, coloring agents, preservatives, acidulants and the like. These additives can be blended alone or in combination.

<Second step>
The second step is a step of heat sterilizing the beverage.
The heat sterilization method may be an indirect heating method such as batch sterilization or plate sterilization, or a direct heating method such as injection sterilization or infusion sterilization.
Heat sterilization is performed at a heating temperature of 120° C. or higher and 150° C. or lower, preferably 135° C. to 145° C., and the sterilization time is such that the F0 value is 4 or more, preferably 20 or more.

<Third step>
The third step is hot-pack filling the heat-sterilized beverage into the container.
Hot-pack filling is performed by filling a container with a beverage, sealing the container, heating the container for a predetermined period of time, and then cooling the container.
The heating conditions are such that the inside of the cap after filling the hot pack is at a temperature of 81° C. or higher, preferably from 85° C. to 87° C. and held for 30 seconds or longer.
.
Cooling after heating is to cool down to about 40°C.

The beverage can be filled with any container as long as it can be sealed. Examples include metal (e.g., aluminum, steel) cans or barrels, glass containers, PET bottle containers, paper containers, pouch containers, and the like. mentioned. A glass container or a PET bottle container, which is a transparent container in which the color of the beverage can be visually recognized, is preferable. Moreover, the capacity of the container is not particularly limited.

As described above, the method for producing a packaged beverage of the present invention does not contain emulsifiers because the beverage does not contain tannins and germination inducers and does not spoil due to thermophilic heat-resistant spores even when hot-packed. A packaged beverage can be produced.

[Container-packed drink]
The packaged beverage of the present invention is a packaged beverage in which a beverage is filled in a container, the beverage does not contain tannin, a germination inducer and an emulsifier, and is filled by a hot pack filling method. Beverage.
Such a packaged beverage can be produced by the production method of the present invention described above.

The raw material of the beverage is preferably at least one of cereals, medicinal herbs, trees, roots, flowers, fruits, seeds, and legumes. Details of the raw material can be used as described above.

Since the packaged beverage of the present invention does not contain tannins and germination-inducing substances, it is not necessary to add an emulsifier to prevent spoilage by mesophilic heat-resistant spores that survive the heating of hot pack filling. Therefore, the packaged beverage of the present invention does not contain an emulsifier and is safe without spoilage. Moreover, since the packaged beverage of the present invention does not contain an emulsifier, it may be preferred by health-conscious consumers who avoid emulsifiers.

Hereinafter, the present invention will be described in detail with reference to examples.
First, barley tea was extracted from raw materials, and anaerobic spore-forming bacteria or facultative anaerobic spore-forming bacteria were inoculated into the barley tea to verify the increase in the total number of bacteria and the number of spores.

Verification test (1)
Inoculation test of anaerobic spore-forming bacterium Clostridium sporogenes ATCC3584 into barley tea In the verification test, the bacteria inoculated into barley tea was in the form of bacterial liquid. The same applies to other bacteria below.
(1-1) Sporulation culture Standard strain KWIKSTIK (registered trademark) ampoules were activated and cultured on BL agar medium. 0.5 ml of sterilized physiological saline was added dropwise and stirred to mix to form a suspension. 0.3 ml of this suspension was sterilized at 121°C for 20 minutes in a 250 ml heat-resistant glass bottle containing 60 dried peas and 200 ml PEB liquid medium, and the medium was sterilized gently so as not to mix air. It was inoculated and anaerobically cultured at 37° C. for 4 days.
PEB medium is bacto soy peptone (10 g), yeast extract powder (5 g), soluble starch (1 g), sodium thioglycolate (0.5 g), L-cysteine hydrochloride (0.5 g), calcium carbonate (10 g). , and agar (1.5 g) were dissolved by heating in 1 L of deionized water.

(1-2) Preparation of Spore Suspension The bacterial solution cultured for 4 days was filtered with sterilized gauze and then ice-cooled. After cooling, the bacterial solution is centrifuged, and after removing the supernatant, cooled sterilized water is injected to redisperse the bacterial cells. Centrifugation and suspension were repeated four times. Finally, the precipitated cells were suspended in a lysozyme solution (500 μg/ml) and kept at 37° C. for 60 minutes to lyse.
After the lysis treatment, centrifugation and suspension in cold sterilized water were repeated six times. The treated suspension was then stored in a refrigerator and used for the following tests.

(1-3) Preparation of spore-inoculated PET bottled barley tea Spore-inoculated PET bottled barley tea was prepared under the following raw materials, extraction conditions, heat sterilization conditions, and hot pack filling conditions.
For the barley tea used, we used the formulation of the product that we actually manufacture. 0.9% crushed barley, product Bx (brix, same below): 0.30, pH: 6.7 (immediately after production),
Extraction conditions: 92 ° C., 9 minutes Sterilization conditions: 140 ° C., 30 seconds Hot pack filling conditions: 3 minutes holding after filling at 87 ° C. Filling of sample bottles: Empty PET bottles (350 ml capacity) with 1 ml of spore fungus solution and low molecular weight As a germination inducer (amino acid), a bottle containing L-alanine and L-aspartic acid each added to 5 mmol/l after filling, and a bottle containing only 1 ml of the spore fungus solution were prepared in advance. These bottles were filled under the conditions described above using a small plate sterilizer, cooled with running water, and cultured in a constant temperature room at 37°C.

(1-4) Method for measuring total bacterial count and spore count Total bacterial count and spore count were measured by the following methods.
<Measurement of total bacterial count>
After shaking the sample bottle, 0.1 ml of the sampled and diluted solution was smeared on a BL agar plate, anaerobically cultured at 37° C. for 2 days, and the number of colonies on the plate was counted to determine the total number of bacteria.
<Spore count measurement>
10 ml of the test solution in the sample bottle was poured into a sterilized test tube, covered with an aluminum cap, heated in a hot water bath at 87° C. for 5 minutes, and then cooled with ice-cold water. After that, 0.1 ml of the diluted sample solution was smeared on a BL agar plate, anaerobically cultured at 37° C. for 2 days, and the number of colonies on the plate was counted to determine the number of spores.

(1-5) Changes in total bacterial count and spore count of Clostridium sporogenes ATCC3584 inoculated in barley tea After UHT sterilization of barley tea, spores of Clostridium sporogenes ATCC3584 and L-alanine and L-asparagine, which are low-molecular-weight germination inducers, were detected in advance. A bottle containing 5 mmol/l of acid and a bottle containing only spores were prepared in advance, each bottle was hot-packed with barley tea, and the total number of bacteria and spores in barley tea over time. measured the number.
FIG. 1 shows changes in the total bacterial count of Clostridium sporogenes ATCC3584 in hot-packed barley tea with and without the addition of amino acids.
FIG. 2 shows the change in spore count of Clostridium sporogenes ATCC3584 in hot-packed barley tea with and without amino acid addition.

As shown in FIG. 1, there was no difference in the number of bacteria with or without the addition of amino acids. Moreover, as shown in FIG. 2, it was found that the added spores did not germinate regardless of the presence or absence of the germination inducer, and the spores gradually added maintained the number of spores.

Verification test (2)
(2) Inoculation test of facultative anaerobic spore-forming bacteria Bacillus subtilis ATCC19659, Bacillus licheniformis ATCC12759, and Bacillus thuringiensis ATCC10792 to barley tea (2-1) Sporulation culture Standard agar plate from standard strain KWIKSTIK (registered trademark) ampoule Colonies formed in SPC using Bacillus subtilis ATCC19659, Bacillus licheniformis ATCC12759, and Bacillus thuringiensis ATCC10792 cultured in culture medium (SPC, hereinafter simply referred to as SPC) and transferred to SPC 3 ml of sterilized physiological saline was added dropwise and mixed by stirring to form a suspension. 0.2 ml of this suspension was dropped on three SPCs for each strain, spread evenly with a cone large stick, and aerobically cultured at 37° C. for 1 week.

(2-2) Preparation of Spore Suspension 5 ml of sterilized water was poured into each of the SPCs cultured for one week, and the clumps of bacteria were scraped and dispersed with a large cone rod and then collected in a sterilized centrifugal tube. The tightly stoppered centrifugation tube was vigorously shaken to obtain a uniform cell suspension, which was then centrifuged. After removing the supernatant liquid, cooled sterilized water was injected to redisperse the cells. Centrifugation and suspension were repeated four times.
Finally, the precipitated cells were suspended in a lysozyme solution (500 μg/ml) and kept at 37° C. for 60 minutes to lyse. After the lysis treatment, centrifugation and suspension in cold sterilized water were repeated six times. The treated suspension was stored refrigerated and used for the following tests.

(2-3) Preparation of spore-inoculated PET bottled barley tea Spore-inoculated PET bottled barley tea was prepared under the following raw materials, extraction conditions, heat sterilization conditions, and hot pack filling conditions.
For the barley tea used, we used the formulation of the product that we actually manufacture. 0.9% crushed barley, product Bx: 0.30, pH: 6.7 (immediately after production)
Extraction conditions: 92 ° C., 9 minutes Sterilization conditions: 140 ° C., 30 seconds Hot pack filling conditions: 3 minutes holding after filling at 87 ° C. Filling of sample bottles: Empty PET bottles (350 ml capacity) with 1 ml of spore fungus solution and low molecular weight As a germination inducer (amino acid), a bottle containing L-alanine and L-aspartic acid each added to 5 mmol/l after filling, and a bottle containing only 1 ml of the spore fungus solution were prepared in advance. These bottles were filled under the conditions described above using a small plate sterilizer, cooled with running water, and cultured in a constant temperature room at 37°C.

(2-4) Measurement method for total bacterial count and spore count The total bacterial count and spore count were measured by the methods shown below.
<Measurement of total bacterial count>
After shaking the sample bottle, 0.1 ml of the sampled and diluted solution was smeared on the SPC, aerobically cultured at 37° C. for 2 days, and the number of colonies on the plate was counted to determine the total bacterial count.
<Spore count measurement>
10 ml of the test solution in the sample bottle was poured into a sterilized test tube, covered with an aluminum cap, heated in a hot water bath at 87° C. for 5 minutes, and then cooled with ice-cold water. After that, 0.1 ml of the diluted sample solution was smeared on the SPC, aerobically cultured at 37° C. for 2 days, and the number of colonies on the plate was counted to determine the number of spores.

(2-5) Changes in the total number of bacteria and the number of spores of Bacillus subtilis ATCC19659, Bacillus licheniformis ATCC12759, and Bacillus thuringiensis ATCC10792 inoculated in barley tea Then, prepare a bottle containing L-alanine and L-aspartic acid, which are low-molecular-weight germination inducers, at 5 mM each, and a bottle containing only spores, and fill each bottle with hot-packed barley tea. Then, the total number of bacteria and the number of spores were measured over time in barley tea.
Next, instead of Bacillus subtilis ATCC19659, Bacillus licheniformis ATCC12759 or Bacillus thuringiensis ATCC10792 is used in the same manner as above to prepare a bottle containing amino acids and a bottle containing only spores. was filled in a hot pack, and the total number of bacteria and the number of spores were measured over time in barley tea.

(When using Bacillus subtilis ATCC19659)
The case of using Bacillus subtilis ATCC19659 is shown in FIGS.
FIG. 3 shows changes in the total number of bacteria of Bacillus subtilis ATCC19659 in hot-packed barley tea with and without amino acid addition.
FIG. 4 shows the change in the number of spores of Bacillus subtilis ATCC19659 in hot-packed barley tea with and without amino acid addition.

As shown in FIG. 3, the total number of spores of Bacillus subtilis ATCC19659 increased over time when amino acids were added, but did not increase when no amino acids were added.
As shown in FIG. 4, the number of spores decreased sharply with the passage of time when amino acids were added, but no change was observed in the number of spores when no amino acids were added.
From the above, it was presumed that the inoculated Bacillus subtilis ATCC19659 germinated immediately and proliferated rapidly in barley tea. On the other hand, when no amino acid was added, the added spores did not germinate and grow.

Without the addition of amino acids, the added spores maintained the number of bacteria at the start both in terms of total number of bacteria and the number of spores. Spore counts were also significantly reduced. That is, it was confirmed that the seeds sprouted by adding amino acids.

In terms of the total number of bacteria, the addition of amino acids resulted in germination and rapid growth, whereas the total number of bacteria did not change and no germination was observed in the absence of amino acids. After heating at 85° C. for 5 minutes, the number of spores was counted. A rapid decrease in the number of spores was observed with the addition of amino acids. In the case of no amino acid addition, neither an increase in the total number of bacteria nor a sudden decrease in the number of spores was observed, and no change due to germination was observed.

(When using Bacillus licheniformis ATCC12759)
The results of measurement using Bacillus licheniformis ATCC12759 are shown in FIGS. 5 and 6. FIG.
FIG. 5 shows changes in the total bacterial count of Bacillus licheniformis ATCC12759 in hot-packed barley tea with and without amino acid addition.
FIG. 6 shows the change in the number of spores of Bacillus licheniformis ATCC12759 in hot-packed barley tea with and without amino acid addition.

As shown in FIGS. 5 and 6, without the addition of amino acids, the added spores maintained the number of bacteria at the start both in terms of total number of bacteria and the number of spores, whereas with the addition of amino acids, germination did not occur. An increase in the total number of bacteria was observed, and the number of spores was also significantly reduced. That is, it was confirmed that the seeds sprouted by adding amino acids.

(When using Bacillus thuringiensis ATCC10792)
The results of measurement using Bacillus thuringiensis ATCC10792 are shown in FIGS. 7 and 8. FIG.
FIG. 7 shows changes in the total bacterial count of Bacillus thuringiensis ATCC10792 in hot-packed barley tea with and without the addition of amino acids.
FIG. 8 shows the change in the number of spores of Bacillus thuringiensis ATCC10792 in hot-packed barley tea with and without amino acid addition.

As shown in FIG. 7, in terms of the total number of bacteria, the addition of amino caused germination and rapid growth, whereas the total number of bacteria did not change and germination was not observed without the addition of amino acid.
As shown in FIG. 8, the number of spores measured after heating at 85° C. for 5 minutes showed a rapid decrease in the number of spores with the addition of amino acids. A decrease was observed. In the case of no amino acid addition, neither an increase in the total number of bacteria nor a sudden decrease in the number of spores was observed, and no change due to germination was observed.

From the above verification test (1) and verification test (2), in the product filled with hot pack barley tea that does not contain tannins and germination inducers, even if it is an anaerobic spore-forming bacterium, it is a facultative anaerobic spore-forming bacterium. It was found that the growth of spores was satisfactorily prevented even if there was

Verification test (3)
In fact, on a production line, barley tea beverages were produced on a test basis by filling hot packs with barley tea containing no antibacterial emulsifier, sucrose palmitate monoester. A bacteriological test was then carried out on the test product.

(Implementation content)
Production plant: Our Ono Plant (Yamanashi City, Yamanashi Prefecture)
Date of production: August 27, 2022 Number of production: 840 cases, 20,160 bottles (500ml PET bottles)
Barley tea used: The formulation of the product actually manufactured by our company was used. 0.9% crushed barley, product Bx: 0.30, pH: 6.7 (immediately after production)
Sterilization conditions: 140°C, 30 seconds Filling temperature: 87°C
Storage location: Ohno factory warehouse Date of inspection of all products: October 21, 2022 Number of inspections: 840 cases, 20,160 bottles (500ml PET bottles)

(Inspection content)
After unpacking the product, any product found to be abnormal in the following items was subjected to a bacteriological examination.
(1) pH (using test paper pH 4.0 to pH 7.0) inspection (2) Inspection for the presence or absence of turbidity

(Inspection results)
No abnormalities were found in 20159.
A slightly low pH measurement result was reported for one bottle, so a bacteriological test was performed on the product.
Bacterial test: 0.1 ml was smeared on four SPC plates and cultured at 37°C for 48 hours.
Result: No colonies on all plates Thus, 840 cases and 20,160 500 ml PET bottles of all 20,160 emulsifier-free products were confirmed to be sterile.

By the inoculation test of anaerobic spore-forming bacteria into barley tea in verification test (1) and the inoculation test of facultative anaerobic spore-forming bacteria into barley tea in verification test (2), any bacterial spores were found in barley tea. I was able to confirm that it did not grow.
Furthermore, in the verification test (3), barley tea was actually produced without adding the antibacterial emulsifier sucrose palmitate monoester for preventing spoilage, and it was confirmed that 20,160 bottles had no abnormalities in quality.

From the above, it was found that the addition of an emulsifier is not necessary for hot-pack filling products of beverages, such as barley tea, which do not contain tannins and germinants, and safe beverages can be provided.

Claims (2)

A method for producing a packaged beverage, comprising hot-packing barley tea in a PET bottle , comprising:
A first step of extracting the barley tea from the raw material of the barley tea ;
A second step of heat sterilizing the barley tea at 120 ° C. or higher ;
After the second step, a third step of filling the PET bottle with the heat-sterilized barley tea in a hot pack,
The barley tea has a pH of 5.5 or more and 7.0 or less and does not contain tannin and a germination inducer,
no emulsifier added
A method for producing a packaged beverage. 2. The method for producing a packaged beverage according to claim 1 , wherein said raw material is at least one of barley, barley, wheat and rye .