JPH067785B2 - Lactic acid fermented juice food - Google Patents
Lactic acid fermented juice foodInfo
- Publication number
- JPH067785B2 JPH067785B2 JP62087762A JP8776287A JPH067785B2 JP H067785 B2 JPH067785 B2 JP H067785B2 JP 62087762 A JP62087762 A JP 62087762A JP 8776287 A JP8776287 A JP 8776287A JP H067785 B2 JPH067785 B2 JP H067785B2
- Authority
- JP
- Japan
- Prior art keywords
- fruit juice
- lactic acid
- citric acid
- acid
- fermented
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明は、果汁を乳酸菌によって発酵させた乳酸発酵
果汁や乳酸発酵果汁ペースト等の乳酸発酵果汁食品に関
するものである。TECHNICAL FIELD The present invention relates to a lactic acid fermented fruit juice food product such as a lactic acid fermented fruit juice obtained by fermenting a fruit juice with lactic acid bacteria or a lactic acid fermented fruit juice paste.
従来から、乳成分を含まないものの乳酸発酵はできない
というのが常識であり、果汁をそのまま発酵させること
は不可能とされていた。ところが、近年、健康食ブーム
を反映して乳酸発酵食品の需要が増大するにつれて、ヨ
ーグルト等の乳製品にとどまらず、果汁と乳酸菌とを組
み合わせて喫食，喫飲しやすくしたような乳酸発酵果汁
食品が強く求められるようになってきた。そこで、果汁
とヨーグルトとを混合したタイプの飲料が出回るように
なったが、このタイプの飲料では、果汁中の有機酸がヨ
ーグルト中の乳酸菌生育を阻害するため、貯蔵，販売の
過程では乳酸菌は減少している。したがって、発酵乳の
規格から外れたものとなり、実質的にも健康飲料とはい
えなくなっている。Conventionally, it is common knowledge that lactic acid fermentation is not possible even if it does not contain milk components, and it has been considered impossible to ferment fruit juice as it is. However, in recent years, as the demand for lactic acid-fermented foods has increased reflecting the healthy food boom, not only dairy products such as yogurt but also lactic acid-fermented fruit juice foods in which fruit juice and lactic acid bacteria are combined to make it easier to eat and drink. Has come to be strongly demanded. Therefore, a type of beverage containing a mixture of fruit juice and yogurt has come into circulation.In this type of beverage, the organic acid in the fruit juice inhibits the growth of lactic acid bacteria in the yogurt. is decreasing. Therefore, the fermented milk is out of the standard, and it cannot be said to be a healthy drink substantially.
ところが、最近、強塩基性陰イオン交換樹脂等の処理剤
を果汁と接触させて果汁中の抗菌因子を除去し、ついで
これに乳酸菌を添加して乳酸菌飲料を製造するという技
術が提案されている。（特開昭６０−２５１８６７
号）。しかしながら、この技術では、果汁を強塩基性陰
イオン交換樹脂と接触させるため、果汁に含まれている
リンゴ酸，クエン酸等の有機酸成分のみならず、水溶性
ビタミン，塩類，糖質等の呈味・栄養成分までが除去さ
れていまう。したがって、このような呈味・栄養成分の
ほとんどが除去された果汁を対象として乳酸発酵させて
も、得られる乳酸菌飲料は、風味に欠けるものとなる。
しかも、上記処理剤による処理によって、果汁中から、
乳酸発酵に必要な栄養成分まで除去されていることか
ら、そのままでは乳酸発酵の発酵状態が悪くなる。その
ため、上記果汁中に、乳酸菌の栄養源となる糖類等を足
さなければならず、このようにする場合には、乳酸発酵
の作業が極めて煩雑になる。そして、このような煩雑な
作業を経て製造された乳酸菌飲料は、先に述べたよう
に、果汁に対する前処理時に呈味成分が除かれているこ
とから、風味に劣っている。However, recently, a technique has been proposed in which a treatment agent such as a strongly basic anion exchange resin is brought into contact with fruit juice to remove an antibacterial factor in the fruit juice, and then lactic acid bacteria are added to this to produce a lactic acid bacterium beverage. . (JP-A-60-251867
issue). However, in this technique, since the fruit juice is brought into contact with a strongly basic anion exchange resin, not only organic acid components such as malic acid and citric acid contained in the fruit juice, but also water-soluble vitamins, salts, sugars, etc. The taste and nutritional components will be removed. Therefore, even if lactic acid fermentation is performed on fruit juice from which most of the taste and nutritional components have been removed, the resulting lactic acid bacterium beverage lacks flavor.
Moreover, by the treatment with the above treatment agent,
Since the nutrients necessary for lactic acid fermentation are also removed, the fermentation state of lactic acid fermentation deteriorates as it is. Therefore, it is necessary to add sugars and the like, which are nutrient sources of lactic acid bacteria, to the fruit juice, and in such a case, the work of lactic acid fermentation becomes extremely complicated. And, as described above, the lactic acid bacteria beverage produced through such complicated work is inferior in flavor because the taste component is removed during the pretreatment of the fruit juice.
以上のように、乳成分を含まない果汁を対象とし、これ
に減酸処理を施したのち乳酸発酵させるという技術がす
でに提案されているが、乳酸発酵ができても、発酵作業
が煩雑で、かつ得られる飲料が風味に乏しいものとなる
という欠点を有しており、いまだ満足できるようなもの
ではない。As described above, a technique has been already proposed for targeting fruit juice that does not contain milk components and subjecting this to lactic acid fermentation after subjecting it to acid reduction treatment, but even if lactic acid fermentation can be performed, fermentation work is complicated, Moreover, it has a drawback that the obtained beverage has a poor flavor, which is not yet satisfactory.
この発明は、このような事情に鑑みなされたもので、風
味に優れており、しかも製造が容易である乳酸発酵果汁
食品の提供をその目的とする。The present invention has been made in view of such circumstances, and an object thereof is to provide a lactic acid-fermented fruit juice food which has an excellent flavor and is easy to manufacture.
上記の目的を達成するため、この発明の乳酸発酵果汁食
品は、クエン酸分解能を有する弱塩基性陰イオン交換樹
脂，クエン酸分解能を有する可溶性金属化合物およびク
エン酸分解酵素の少なくとも一つによってクエン酸が分
解もしくは除去されて減酸された、クエン酸主体の果汁
が、ラクトバチルスブルガリカス，ストレプトコッカス
サーモフィラス，ラクトバチルスカゼイ，ロイコノスト
ックメーゼンテロイデスおよびロイコノストックレモリ
スからなる群から選ばれた少なくとも一つの乳酸菌によ
って発酵されているという構成をとる。In order to achieve the above-mentioned object, the lactic acid fermented fruit juice food product of the present invention comprises a citric acid by at least one of a weakly basic anion exchange resin having a citric acid decomposing ability, a soluble metal compound having a citric acid decomposing ability and a citric acid degrading enzyme. A citric acid-based juice that has been decomposed or removed to reduce acid is selected from the group consisting of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Leuconostoc mesenteroides and Leuconostoc remoris. It is fermented by at least one lactic acid bacterium.
本発明者らは、アルコール飲料原料として用いられるぶ
どう果汁，りんご果汁等よりも、果汁飲料として用いら
れる柑橘類果汁の乳酸発酵に着想し、その乳酸発酵に際
して、ラクトバチルスブルガリカス，ストレプトコッカ
スサーモフィラス，ラクトバチルスカゼイ，ロイコノス
トックメーゼンテロイデス等の有用の乳酸菌の使用を試
みた。上記有用乳酸菌は、乳酸発酵によって風味を劣化
する物質等を生じず、しかも効率よく乳酸発酵をなしう
る有用乳酸菌として広く知られている。しかし、この試
みは失敗に終わった。そこで、本発明者らは、上記失敗
の原因解明を目的に一連の研究を重ねた結果、上記特定
の有用乳酸菌は、果汁に含まれる各種の有機酸の中で
も、クエン酸が存在すると乳酸発酵できなくなるという
ことをつきとめた。そこで本発明者らは、上記知見にも
とづき、柑橘類果汁から、乳酸発酵の阻害物質となるク
エン酸を除去することを中心にさらに研究を重ねた結
果、クエン酸分解能を有する塩基性陰イオン交換樹脂，
クエン酸分解能を有する可溶性金属化合物およびクエン
酸分解酵素を単独でもしくは併せて用いると、上記果汁
中からクエン酸が選択的に分解ないし除去されて減酸さ
れ、呈味・栄養成分等はそのまま果汁中に残ることをつ
きとめた。そして、クエン酸が選択除去等のなされた柑
橘類果汁に対し、先に述べた特定の有用乳酸菌を作用さ
せると、風味劣化成分等を副生することなく良好に乳酸
発酵がなされ、風味の優れた乳酸発酵果汁食品が得られ
るようになる。The present inventors, rather than grape juice, apple juice and the like used as an alcoholic beverage raw material, the idea of lactic acid fermentation of citrus juice used as a fruit juice beverage, during the lactic acid fermentation, Lactobacillus bulgaricus, Streptococcus thermophilus, We tried to use useful lactic acid bacteria such as Lactobacillus casei and Leuconostoc mesenteroides. The above-mentioned useful lactic acid bacterium is widely known as a useful lactic acid bacterium which does not produce a substance that deteriorates the flavor by lactic acid fermentation and can efficiently perform lactic acid fermentation. However, this attempt failed. Therefore, the present inventors have conducted a series of studies for the purpose of elucidating the cause of the failure, the specific useful lactic acid bacteria, among various organic acids contained in fruit juice, lactic acid fermentation in the presence of citric acid I found out that it would disappear. Therefore, the present inventors, based on the above findings, as a result of further research focusing on the removal of citric acid, which is an inhibitor of lactic acid fermentation, from citrus fruit juice, a basic anion exchange resin having a citric acid decomposing ability. ，
When a soluble metal compound having a citric acid decomposing ability and a citric acid degrading enzyme are used alone or in combination, citric acid is selectively decomposed or removed from the fruit juice to reduce the acidity, and the taste, nutritional components, etc. are as they are. I decided to stay inside. Then, citric acid, for the citrus juice that has been selectively removed, etc., when a specific useful lactic acid bacterium described above is allowed to act, lactic acid fermentation is satisfactorily carried out without producing a flavor-deteriorating component and the like, and the flavor is excellent. Lactic acid fermented fruit juice food can be obtained.
つぎに、この発明を詳しく説明する。Next, the present invention will be described in detail.
この発明の対象となる果汁は、含有有機酸としてクエン
酸を主体とする果汁であり、ぶどう果汁やりんご果汁は
リンゴ酸を主体とすることから、これらは除かれる。こ
の発明の対象となる果汁の具体例としては、みかん果
汁，レモン果汁等の柑橘類果汁、いちご果汁，キイウイ
果汁，ベリー系果汁さらには南方系果実の果汁等クエン
酸を含有有機酸の主体とする果汁が広く用いられる。こ
のように、この発明において、クエン酸主体の果汁と
は、含有有機酸としてクエン酸を主体とする果汁のこと
を意味する。このような果汁は、１種類だけでなく２種
類以上の果汁を混合しても差し支えはない。The fruit juice targeted by the present invention is a fruit juice mainly containing citric acid as a contained organic acid, and grape juice and apple fruit juice mainly contain malic acid, and therefore these are excluded. Specific examples of the fruit juice to be the subject of the present invention include citrus fruit juices such as mandarin orange juice and lemon juice, strawberry fruit juice, kiwi fruit juice, berry fruit juice, and fruit juice of southern fruits, and mainly citric acid-containing organic acids. Fruit juice is widely used. Thus, in the present invention, the citric acid-based fruit juice means a fruit juice mainly containing citric acid as the contained organic acid. Such fruit juice may be mixed not only one kind but also two kinds or more.
上記果汁を前処理してクエン酸を除去する処理剤として
は、クエン酸分解を有する弱塩基性陰イオン交換樹脂，
クエン酸分解能を有する可溶性金属化合物，クエン酸分
解酵素があげられ、単独でもしくは併せて用いられる。As a treatment agent for pre-treating the fruit juice to remove citric acid, a weakly basic anion exchange resin having citric acid decomposition,
Examples thereof include soluble metal compounds capable of degrading citric acid and citrate degrading enzymes, which may be used alone or in combination.
上記クエン酸分解能を有する弱塩基性陰イオン交換樹脂
としては、市販品であるＩＲＡ−６８（アンバーライト
社製）やＩＲＡ−９３（アンバーライト社製）をあげる
ことがとできる。強塩基性陰イオン交換樹脂は、先に述
べたように、果汁中のクエン酸だけでなく、呈味・栄養
成分も同様に除去してしまうため、この発明で用いるこ
とはできない。この弱塩基性陰イオン交換樹脂は、クエ
ン酸を選択的に吸着し除去するものであり、果汁中の呈
味成分や栄養成分を吸着しない。したがって、生成乳酸
発酵果汁食品の風味を損なうことはない。Examples of the weakly basic anion exchange resin having the ability to decompose citric acid include IRA-68 (manufactured by Amberlite) and IRA-93 (manufactured by Amberlite) which are commercially available products. As described above, the strongly basic anion exchange resin removes not only citric acid in fruit juice but also taste and nutrition components, and therefore cannot be used in the present invention. This weakly basic anion exchange resin selectively adsorbs and removes citric acid, and does not adsorb taste and nutrient components in fruit juice. Therefore, the flavor of the produced lactic acid fermented fruit juice food is not impaired.
クエン酸分解能を有する可溶性金属化合物の具体例とし
ては、水に対する溶解性を有する塩化カルシウム，塩化
マグネシウム，水酸化カルシウム等があげられ単独でも
しくは併せて用いられる。沈降性炭酸カルシウムのよう
な金属化合物は、水に溶解しないため、この発明では用
いることはできない。すなわち、上記可溶性金属化合物
は、果汁中のクエン酸とキレート化合物をつくって沈澱
し、それによってクエン酸を除去するものであり、した
がって、沈降性炭酸カルシウムのような不溶性成分は、
このようなキレート化合物をつくらないため、この発明
では使用することはできないのである。Specific examples of the soluble metal compound capable of degrading citric acid include water-soluble calcium chloride, magnesium chloride, calcium hydroxide, etc., which may be used alone or in combination. Metal compounds such as precipitated calcium carbonate cannot be used in this invention because they do not dissolve in water. That is, the soluble metal compound is a compound that forms a chelate compound with citric acid in fruit juice to precipitate, thereby removing citric acid. Therefore, an insoluble component such as precipitated calcium carbonate is
Since it does not form such a chelate compound, it cannot be used in the present invention.
上記クエン酸分解酵素としては、クエン酸リアーゼ，ク
エン酸脱水素酵素，アコニターゼ，イソクエン酸脱水素
酵素等があげられ単独でもしくは併せて用いられる。こ
の発明では、クエン酸分解酵素をそのまま用いるもので
あり、クエン酸分解酵素を含む微生物を用いるものでは
ないため、風味の良い乳酸発酵果汁食品を得ることがで
きる。すなわち、上記クエン酸分解酵素を含む微生物を
用いて果汁を処理すると、菌体の代謝（発酵）に伴い、
果汁中の他の成分（例えば糖類）の消費，分解が起こ
る。このため、クエン酸を目的とする濃度まで分解しよ
うとすると果汁本来の風味が損なわれてしまう。また、
菌体が果汁中に含まれていると、おり（沈澱）を生じ果
汁の外観が損なわれるため、菌体で果汁を処理したあと
は果汁から菌体を除去しなければならない。ところが、
透明果汁以外の通常の果汁中にはパルプ分という可溶性
固形分が含まれており、これが果汁の濃度感や風味上重
要な成分となっている。しかし、上記果汁からの菌体の
除去の際に、このパルプ分も菌体と一緒に除去されるこ
ととなる。このように、クエン酸分解酵素をそのまま用
いず、クエン酸分解酵素を含む菌体を用いる場合には、
得られる果汁の風味が損なわれるようになる。Examples of the citrate degrading enzyme include citrate lyase, citrate dehydrogenase, aconitase, isocitrate dehydrogenase, etc., which may be used alone or in combination. In the present invention, the citrate-degrading enzyme is used as it is, and the microorganism containing the citrate-degrading enzyme is not used. Therefore, a lactic acid-fermented fruit juice food having a good flavor can be obtained. That is, when the fruit juice is treated with a microorganism containing the above citrate-degrading enzyme, along with the metabolism (fermentation) of bacterial cells,
Consumption and decomposition of other components (eg sugars) in the fruit juice occur. Therefore, if the citric acid is decomposed to a desired concentration, the original flavor of the fruit juice will be impaired. Also,
If the bacterial cells are contained in the fruit juice, a precipitate (precipitation) occurs and the appearance of the fruit juice is impaired. Therefore, after treating the fruit juice with the bacterial cells, the bacterial cells must be removed from the fruit juice. However,
Normal fruit juices other than clear fruit juice contain soluble solids called pulp, which is an important component in terms of fruit juice concentration and flavor. However, when the bacterial cells are removed from the fruit juice, the pulp content is also removed together with the bacterial cells. In this way, when the citrate-degrading enzyme is not used as it is, but cells containing the citrate-degrading enzyme are used,
The flavor of the resulting juice will be impaired.
上記の処理剤を用いてのクエン酸の分解ないし除去方法
は、処理剤の書類によって異なる。すなわち、弱塩基性
陰イオン交換樹脂を用いる場合には、果汁を、弱塩基性
陰イオン交換樹脂充填カラム内を通過させることにより
果汁中のクエン酸を捕捉除去するのであり、上記可溶性
金属化合物を用いる場合には、果汁に可溶性金属化合物
を加えて果汁中のクエン酸をキレート化合物として沈澱
させ濾別等によって除去する。また、上記酵素を用いる
場合には、果汁に酵素を加えて所定条件下で酵素反応を
行うことにより、乳酸発酵を阻害するクエン酸を、酢
酸，乳酸，イソクエン酸等に分解する。これら分解され
た酸は、乳酸発酵を阻害せず、風味的にも問題がない。
したがって、この発明において、「果汁中のクエン酸を
酵素によって減酸処理する」とは、酵素によって果汁中
の乳酸発酵阻害有機酸であるクエン酸を、上記阻害作用
のない有機酸に分解してクエン酸の含有量を低減させる
ことを意味するものである。なお、上記酵素反応におい
て、予めpH調整が必要な場合には、酵素添加前にアルカ
リ剤等を用いて果汁のpH調整を行う。The method for decomposing or removing citric acid using the above-mentioned treating agent varies depending on the document of the treating agent. That is, in the case of using a weakly basic anion exchange resin, the fruit juice is passed through a weakly basic anion exchange resin packed column to capture and remove citric acid in the fruit juice. When used, a soluble metal compound is added to fruit juice to precipitate citric acid in the fruit juice as a chelate compound, which is removed by filtration or the like. When using the above-mentioned enzyme, citric acid which inhibits lactic acid fermentation is decomposed into acetic acid, lactic acid, isocitric acid and the like by adding the enzyme to fruit juice and performing an enzymatic reaction under predetermined conditions. These decomposed acids do not inhibit lactic acid fermentation and have no flavor problem.
Therefore, in the present invention, "reduce citric acid in fruit juice with an enzyme" means that the enzyme decomposes citric acid, which is a lactic acid fermentation-inhibiting organic acid in fruit juice, into an organic acid having no inhibitory effect. It means to reduce the content of citric acid. When pH adjustment is necessary in the above enzyme reaction, the pH of the fruit juice is adjusted using an alkaline agent or the like before addition of the enzyme.
この発明に用いる有用乳酸菌としては、ラクトバチルス
ブルガリカス，ストレプトコッカスサーモフィラス，ラ
クトバチルスカゼイ等のホモ型乳酸菌やロイコノストッ
クメーゼンテロイデス，ロイコノストッククレモリス等
のヘテロ型乳酸菌をあげることができる。これらのう
ち、特にホモ型乳酸菌を用いることが好適である。Examples of useful lactic acid bacteria used in this invention include homo-type lactic acid bacteria such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, and hetero-type lactic acid bacteria such as Leuconostoc mesenteroides and Leuconostoc cremoris. . Of these, it is particularly preferable to use homo-type lactic acid bacteria.
この発明の乳酸発酵果汁食品は、例えばつぎのようにし
て製造することができる。すなわち、まず上記処理剤を
用いて果汁中のクエン酸を減酸処理したのち加熱殺菌を
行う。そして、上記加熱殺菌済果汁に、前培養しておい
た乳酸菌を植菌し、これを一晩培養して乳酸菌を増殖さ
せ発酵を進めることによりヨーグルト風味の果汁発酵液
を得る。この発明の乳酸発酵果汁食品は、上記果汁発酵
液をそのまま利用して乳酸発酵果汁飲料としてもよい
し、上記果汁発酵液をペースト状にする等の操作により
菓子等の食品としてもよい。あるいは他の食品原料と組
み合わせて新しいタイプの食品としてもよい。The lactic acid fermented fruit juice food of the present invention can be produced, for example, as follows. That is, first, citric acid in fruit juice is subjected to a deoxidizing treatment using the above treating agent, and then heat sterilization is performed. Then, the heat-sterilized fruit juice is inoculated with the pre-cultured lactic acid bacterium, which is cultured overnight to allow the lactic acid bacterium to grow and the fermentation to proceed to obtain a yogurt-flavored fruit juice fermented liquid. The lactic acid fermented fruit juice food product of the present invention may be used as a lactic acid fermented fruit juice beverage using the fruit juice fermented liquid as it is, or may be a food product such as a confectionery by an operation such as making the fruit juice fermented liquid into a paste. Alternatively, it may be combined with other food materials to form a new type of food.
上記製法において、果汁中のクエン酸を減酸処理する場
合の減酸の程度は、処理後の果汁がpH４〜pH７となるよ
うにすることが好適であり、その範囲に収まるように、
用いる処理剤の量を適宜調整することが望ましい。この
発明では、上記pH値の範囲内で風味が劣化せずに乳酸発
酵が行われる。In the above-mentioned production method, when the citric acid in the fruit juice is subjected to acid reduction treatment, it is preferable that the degree of acid reduction is such that the treated fruit juice has a pH of 4 to pH 7, so that it falls within the range.
It is desirable to appropriately adjust the amount of the treating agent used. In the present invention, lactic acid fermentation is carried out within the above pH range without deteriorating the flavor.
また、乳酸菌を植菌する量は、植菌後の果汁中の菌数が
１０５〜１０７個／ｍりであることが好適である。In addition, the amount of lactic acid bacteria to be inoculated is preferably such that the number of bacteria in the fruit juice after inoculation is 10 5 to 10 7 cells / m 2.
つぎに、実施例について比較例と併せて説明する。Next, examples will be described together with comparative examples.
〔実施例１〕 みかん果汁（果汁１００％）を、弱塩基性陰イオン交換
樹脂充填カラム内を通過させてクエン酸を捕捉除去する
ことによりクエン酸の減酸処理を行った。そして、加熱
殺菌後、前培養したラクトバチルスブルガリカスとスト
レプトコッカスサーモフィラスとを、ともに果汁中の菌
数が１０６個／ｍとなるように植菌し８時間培養して
目的とする乳酸発酵果汁飲料を得た。[Example 1] Mandarin orange juice (100% fruit juice) was passed through a column packed with a weakly basic anion exchange resin to capture and remove citric acid, thereby performing a deoxidizing treatment of citric acid. Then, after heat sterilization, the pre-cultured Lactobacillus bulgaricus and Streptococcus thermophilus were inoculated so that the number of bacteria in the fruit juice was 10 6 cells / m, and cultured for 8 hours to obtain the desired lactic acid fermentation. A fruit juice drink was obtained.
〔実施例２〕 みかん果汁（果汁１００％）に0.4重量％の水酸化カル
シウムを添加し加熱処理したのち生成沈澱物を除去して
クエン酸の減酸処理を行った。そして、上記実施例１と
同様にしてラクトバチルスブルガリカスとストレプトコ
ッカスサーモフィラスとを８時間培養して目的とする乳
酸発酵果汁飲料を得た。[Example 2] 0.4% by weight of calcium hydroxide was added to mandarin orange juice (100% juice) and heat-treated, and then the formed precipitate was removed to reduce the citric acid. Then, in the same manner as in Example 1 above, Lactobacillus bulgaricus and Streptococcus thermophilus were cultured for 8 hours to obtain the desired lactic acid fermented fruit juice beverage.
〔実施例３〕 みかん果汁（果汁５０％）に、風味の劣化しない程度に
アルカリ剤である水酸化ナトリウムを加えて果汁のpHを
5.0〜6.0に調整したのち、クエン酸リアーゼを1.5mg／
ｍになるように添加し、３７℃で５時間反応させてク
エン酸を分解した。そして、加熱殺菌後、前培養したラ
クトバチルスブルガリカスとストレプトコッカスサーモ
フィラスとを、ともに果汁中の菌数が１０４個／ｍと
なるように植菌し８時間培養して目的する乳酸発酵果汁
飲料を得た。[Example 3] The pH of the fruit juice was adjusted by adding sodium hydroxide, which is an alkaline agent, to mandarin orange juice (50% fruit juice) to the extent that the flavor was not deteriorated.
After adjusting to 5.0-6.0, citrate lyase 1.5mg /
It was added so as to be m and reacted at 37 ° C. for 5 hours to decompose citric acid. Then, after heat sterilization, pre-cultured Lactobacillus bulgaricus and Streptococcus thermophilus were inoculated so that the number of bacteria in the fruit juice was 10 4 cells / m, and cultured for 8 hours to obtain the desired lactic acid fermentation fruit juice. I got a drink.
これらの実施例品について、クエン酸の減酸処理前後に
おける果汁のクエン酸量の変化と植菌後の果汁中の菌数
の変化を下記の第１表に示した。また、上記実施例品を
専門パネラー１０名に喫飲させて官能評価を行い、その
結果を同じく下記の第１表に示した。Table 1 below shows changes in the amount of citric acid in the fruit juice before and after the citric acid-reducing treatment and changes in the number of bacteria in the fruit juice after inoculation for these Examples. In addition, the above-mentioned example product was drunk by 10 professional panelists for sensory evaluation, and the results are also shown in Table 1 below.
〔比較例１〕 みかん果汁（果汁１００％）中のクエン酸を分解，除去
等の処理をせずに、果汁中に中和剤として水酸化ナトリ
ウムを添加してpH値を6.0に調整した。それ以外は、実
施例１と同様の方法により乳酸発酵を行い乳酸発酵果汁
飲料を作製した。Comparative Example 1 The pH value was adjusted to 6.0 by adding sodium hydroxide as a neutralizing agent to the fruit juice without decomposing and removing citric acid in the orange juice (100% fruit juice). Other than that, lactic acid fermentation was carried out in the same manner as in Example 1 to prepare a lactic acid fermented fruit juice beverage.
〔比較例２〕 みかん果汁（果汁１００％）中のクエン酸を分解，除去
等の処理をせずに、果汁中に中和剤として水酸化ナトリ
ウムを添加してpH値を7.0して調整した。それ以外は実
施例１と同様の方法により乳酸発酵を行い乳酸発酵果汁
飲料を作製した。[Comparative Example 2] The pH value was adjusted to 7.0 by adding sodium hydroxide as a neutralizing agent to the fruit juice without decomposing and removing citric acid in the orange juice (100% fruit juice). . Other than that, lactic acid fermentation was performed by the same method as in Example 1 to prepare a lactic acid-fermented fruit juice beverage.
これら比較例品について、果汁のクエン酸量の変化（pH
調整前後）と植菌後の果汁中の菌数の変化を下記の第１
表に併せて示した。Changes in the amount of citric acid in the fruit juice (pH
Before and after adjustment) and the change in the number of bacteria in the fruit juice after inoculation,
It is also shown in the table.
また、実施例品においてはクエン酸の減酸処理を行った
後の発酵前の果汁のpH値、比較例品においては発酵前の
果汁のpH値をそれぞれ測定し下記の第１表に併せて示し
た。Further, in the example product, the pH value of the fruit juice before fermentation after performing the acid reduction treatment of citric acid, and in the comparative example product, the pH value of the fruit juice before fermentation was measured, and the results are shown in Table 1 below. Indicated.
上記の結果から、比較例品はいずれもクエン酸が残存し
ているために、有用乳酸菌の増殖がみられず、発酵が行
われていない。これに対して、実施例品は、いずれも培
養後の乳酸菌の生存数も１０６個／ｍ以上あり、発酵
が充分に行われていることがわかる。しかも、極めて優
れた風味を有していることがわかる。 From the above results, in all the comparative products, citric acid remained, so that useful lactic acid bacteria did not grow and fermentation was not performed. On the other hand, in each of the example products, the number of surviving lactic acid bacteria after culturing is 10 6 cells / m 2 or more, which shows that fermentation is sufficiently performed. Moreover, it can be seen that it has an extremely excellent flavor.
なお、すでに述べたように果汁とヨーグルトを混合した
タイプのものは果汁中のクエン酸によって乳酸菌が減少
することが認められている。そこで、この発明の実施例
品では、上記混合タイプのものに比べてどの程度菌数の
減少が抑えられるかを調べた。すなわち、まず脱脂粉乳
に乳酸菌を植菌し培養して得られたヨーグルトとみかん
果汁（果汁１００％）とを混合して混合タイプの飲料
（イ）をつくった。一方、実施例１と同様にしてイオン
交換処理した果汁に脱脂粉乳を１２重量％になるように
添加し、乳酸発酵させて乳酸発酵飲料（ロ）をつくっ
た。In addition, as described above, it has been recognized that lactic acid bacteria in the fruit juice and yogurt mixed type are reduced by citric acid in the fruit juice. Therefore, it was examined how much the example product of the present invention can suppress the decrease in the number of bacteria as compared with the mixed type product. That is, first, yogurt obtained by inoculating skim milk powder with lactic acid bacteria and culturing was mixed with tangerine juice (100% fruit juice) to prepare a mixed-type beverage (a). On the other hand, skim milk powder was added to the fruit juice subjected to the ion exchange treatment in the same manner as in Example 1 so as to be 12% by weight, and lactic acid fermentation was performed to prepare a lactic acid fermented beverage (b).
上記（イ），（ロ）を５℃で保存し、経時的な乳酸菌数
の変化を調べた。その結果を下記の第２表に示す。表よ
り、実施例品は、乳酸菌の減少がほとんど生じないこと
がわかる。The above (a) and (b) were stored at 5 ° C., and changes in the number of lactic acid bacteria over time were examined. The results are shown in Table 2 below. From the table, it is understood that the products of the Examples hardly cause the reduction of lactic acid bacteria.
〔発明の効果〕 以上のように、この発明は、クエン酸が含有有機酸の主
体となっている果汁に対してラクトバチルスブルガリカ
ス，ストレプトコッカスサーモフィラス，ラクトバチル
スカゼイ等の有用乳酸菌を作用させるに先立って、果汁
中のクエン酸を、クエン酸分解能を有する弱塩基性陰イ
オン交換樹脂，クエン酸分解能を有する可溶性金属化合
物，クエン酸分解酵素の作用で選択除去ないし分解して
減酸処理するため、本来的に上記特定の有用乳酸菌では
乳酸発酵することができない柑橘類果汁等を乳酸発酵さ
せることができ、風味の優れた乳酸発酵果汁食品を得る
ことができる。そして、この発明では、上記弱塩基性陰
イオン交換樹脂等の特定の処理剤を用い、クエン酸のみ
を選択除去，分解等により減酸処理するため、処理後の
果汁には、呈味・栄養成分が残存している。したがっ
て、乳酸発酵の際に、先に述べた提案法のように、乳酸
菌の栄養成分を補充するという煩雑な作業が不要とな
り、乳酸発酵果汁食品の製造の容易化も実現することが
できる。 [Effects of the Invention] As described above, according to the present invention, useful lactic acid bacteria such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei act on fruit juice mainly containing citric acid as an organic acid. Prior to the treatment, citric acid in fruit juice is selectively removed or decomposed by the action of a weakly basic anion exchange resin capable of degrading citric acid, a soluble metal compound capable of degrading citric acid, and a citric acid degrading enzyme to reduce the acid. Therefore, it is possible to lactic acid ferment citrus fruit juice or the like that cannot be lactic acid fermented by the above-mentioned specific useful lactic acid bacterium, and to obtain a lactic acid fermented fruit juice food having an excellent flavor. In the present invention, a specific treating agent such as the weakly basic anion exchange resin is used, and only citric acid is selectively removed by deoxidation by decomposition or the like. Ingredients remain. Therefore, in the case of lactic acid fermentation, the complicated work of supplementing the nutritional components of lactic acid bacteria is not required unlike the above-mentioned proposed method, and the production of lactic acid-fermented fruit juice food can be facilitated.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭57−18971（ＪＰ，Ａ) 特開 昭55−138380（ＪＰ，Ａ) 特開 昭60−251867（ＪＰ，Ａ) ─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-57-18971 (JP, A) JP-A-55-138380 (JP, A) JP-A-60-251867 (JP, A)
Claims (5)
交換樹脂，クエン酸分解能を有する可溶性金属化合物お
よびクエン酸分解酵素の少なくとも一つによってクエン
酸が分解もしくは除去されて減酸された、クエン酸主体
の果汁が、ラクトバチルスブルガリカス，ストレプトコ
ッカスサーモフィラス，ラクトバチルスカゼイ，ロイコ
ノストックメーゼンテロイデスおよびロイコノストック
クレモリスからなる群から選ばれた少なくとも一つの乳
酸菌によって発酵されていることを特徴とする乳酸発酵
果汁食品。1. A weakly basic anion exchange resin capable of degrading citric acid, a soluble metal compound capable of degrading citric acid, and at least one of citric acid-degrading enzymes to reduce or remove citric acid to reduce citric acid. The acid-based juice is fermented by at least one lactic acid bacterium selected from the group consisting of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Leuconostoc mesenteroides and Leuconostoc cremoris. Characteristic lactic acid fermented fruit juice food.
ム，塩化マグネシウムおよび水酸化カルシウムからなる
群から選ばれた少なくとも一つの可溶性金属塩である特
許請求の範囲第１項記載の乳酸発酵果汁食品。2. The lactic acid fermented fruit juice food product according to claim 1, wherein the soluble metal compound is at least one soluble metal salt selected from the group consisting of calcium chloride, magnesium chloride and calcium hydroxide.
ゼ，クエン酸脱水素酵素，アコニターゼおよびイソクエ
ン酸脱水素酵素からなる群から選ばれた少なくとも一つ
の酵素である特許請求の範囲第１項または第２項記載の
乳酸発酵果汁食品。3. The method according to claim 1, wherein the citrate degrading enzyme is at least one enzyme selected from the group consisting of citrate lyase, citrate dehydrogenase, aconitase and isocitrate dehydrogenase. The lactic acid-fermented fruit juice food according to item 2.
特許請求の範囲第１項〜第３項のいずれか一項に記載の
乳酸発酵果汁食品。4. The lactic acid fermented fruit juice food product according to any one of claims 1 to 3, wherein the fruit juice is acid-reduced to pH 4 to pH 7.
特許請求の範囲第１項〜第４項のいずれか一項に記載の
乳酸発酵果汁食品。5. The lactic acid fermented fruit juice food product according to any one of claims 1 to 4, which has a lactic acid bacterium content of 10 6 cells / m or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62087762A JPH067785B2 (en) | 1987-04-08 | 1987-04-08 | Lactic acid fermented juice food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62087762A JPH067785B2 (en) | 1987-04-08 | 1987-04-08 | Lactic acid fermented juice food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63251070A JPS63251070A (en) | 1988-10-18 |
| JPH067785B2 true JPH067785B2 (en) | 1994-02-02 |
Family
ID=13923961
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62087762A Expired - Lifetime JPH067785B2 (en) | 1987-04-08 | 1987-04-08 | Lactic acid fermented juice food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH067785B2 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0687734B2 (en) * | 1988-02-02 | 1994-11-09 | 太陽化学株式会社 | Method for producing lactic acid fermented fruits and vegetables |
| FR2886817B1 (en) | 2005-06-10 | 2007-08-24 | Gervais Danone Sa | PROBIOTIC ENRICHED FOOD PRODUCT AND DEPLETED WITH ORGANIC ACIDS |
| ATE478568T1 (en) | 2007-02-02 | 2010-09-15 | May Amadeus Alexander | PRODUCT WITH LIVE PROBIOTIC MICROORGANISMS |
| JP5990209B2 (en) * | 2014-03-12 | 2016-09-07 | サッポロビール株式会社 | Method for producing lemon juice fermented liquor |
| CN104366637B (en) * | 2014-11-05 | 2016-10-05 | 华南理工大学 | A kind of lemon juice production method effectively alleviating brown stain |
| JP6576890B2 (en) * | 2016-08-30 | 2019-09-18 | 株式会社ゲノム創薬研究所 | Method for reducing sugar concentration in vegetable or fruit juice, and method for producing lactic acid bacteria-containing vegetable or fruit juice using the method |
| CN107136380B (en) * | 2017-03-28 | 2020-12-01 | 河北农业大学 | Method for reducing tartaric acid in grape concentrated juice |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55138380A (en) * | 1979-04-13 | 1980-10-29 | Tax Adm Agency | Decomposition of malic acid in fruit juice or fruit liquor |
| JPS60251867A (en) * | 1984-05-28 | 1985-12-12 | Kirin Brewery Co Ltd | Production of lactic acid beverage |
-
1987
- 1987-04-08 JP JP62087762A patent/JPH067785B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63251070A (en) | 1988-10-18 |
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