JPS6379579A - Production of drink for heated sale - Google Patents

Abstract

PURPOSE:To obtain the titled drink, e.g. coffee, cocoa, etc., capable of preventing flat sourlike deterioration without separating neutral - weak acidic fat, oil, etc., by adding a polyglycerol ester of a fatty acid to a drink, hermetically sealing the drink in a container and thermally sterilizing the resultant drink. CONSTITUTION:A polyglycerol ester of a fatty acid, preferably an ester of polyglycerol having >=6 average polymerization degree with mainly a 14-22C fatty acid is added to a drink and the resultant drink is hermetically sealed in a container to afford the aimed drink.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is applicable to coffee, cocoa, milkshake, shiruko,
For more information on the manufacturing method of heated beverages such as soups, please see
This article relates to a method for manufacturing a beverage for sale at a temperature that prevents the deterioration of flat sours.

[Prior art] Beverages such as canned coffee are packaged in sealed containers and heated, but sterilization treatment does not cause spoilage or deterioration under normal storage conditions and does not have any harmful effects on the health of consumers. The purpose is to achieve a so-called commercially sterile state, and not necessarily a state of bacterial collection in the strict sense of the word.

For this reason, Bacillus 5tear-th
ermophilus, Bacillus coagul
ans, Clostridium thermoacet
Although spores of heat-resistant bacteria such as icum may survive in products, they do not cause any particular problems when distributed at room temperature because they cannot grow under normal storage and distribution conditions.

However, in recent years, products have been heated to 45-65°C and sold in vending machines (hot vendors), especially in the winter. In some cases, heat-resistant bacterial spores germinated and multiplied, producing a flat sour-like variable.

In order to kill these heat-resistant bacterial spores, Kanae's two RTs, spiny tails and white matter are used] Yuki Q c: "+
4+ separation etc. occur and quality deteriorates.

[Problems to be solved by the invention] Improving the killing rate of heat-resistant bacterial spores without raising the sterilization temperature, and suppressing germination and proliferation in beverages even if heat-resistant bacterial spores remain. For this purpose, sucrose fatty acid esters are used. In this case, the sucrose fatty acid ester is added for the purpose of dispersing the fats and oils in the beverage. When using a sucrose fatty acid ester for the purpose of dispersing oil and other substances, it is necessary to adjust the I)H of the beverage to approximately neutrality. For example, in the case of coffee drinks, the pH before the sterilization process is adjusted to about 6.8, and if the pH becomes more acidic than this, separation of fats and oils will occur.

In general, the reproduction of bacteria is suppressed as the pH decreases, so if the pH can be lowered even a little, the sterilization temperature can be lowered and a product of good quality can be obtained.

[Means for Solving the Problems and Effects of the Invention] The present inventor aims to provide a beverage that is neutral to weakly acidic, without separating the fats and oils in the beverage, and preventing flat sour-like deterioration. As a result of intensive research, we have arrived at the present invention.

The present invention involves adding polyglycerin fatty acid ester to the beverage, sealing it in a container, and
By performing conventional commercial heat sterilization at around 120°C, separation of fats and oils from the beverage is prevented, and flat sour-like deterioration is also prevented.

The polyglycerin fatty acid ester used in the present invention is
It is an ester of polyglycerin with an average degree of polymerization of 6 or more and a saturated or unsaturated fatty acid mainly having 14 to 22 carbon atoms, preferably an ester of polyglycerin with an average degree of polymerization of 10 or more and palmitic acid and/or stearic acid. Use mono to diester.

If the polyglycerin ester has a degree of polymerization of less than 6, a sufficient dispersion effect outside fats and oils cannot be obtained. Also, the number of carbon atoms is 14
Esters of fatty acids with less than 10% are not preferred because they have a strong bitter taste and impair the flavor of the beverage.

When the amount of polyglycerol fatty acid ester added increases,
Although the flat sour-like variable prevention effect and the dispersion effect outside fats and oils are improved, it is not proportional to the increase in the amount of polyglycerin fatty acid ester, and the practical addition amount is 0.01
It is about 0.2%.

As means for sealing the beverage of the present invention, methods such as canning, bottling, and retort pouching are used.

The following describes an experiment conducted to investigate the effect of polyglycerol fatty acid ester on preventing flat sour-like spoilage.

For comparison with decaglycerin monostearate, milk coffee was prepared by adding 0.05% sucrose fatty acid ester to milk coffee or without adding an emulsifier, and adding a small amount of sodium bicarbonate to make milk coffee to pH 6.0.
Adjusted to. Clostridi in this milk coffee
um th-ermoaceticum spore liquid was inoculated into milk coffee at a concentration of 4×10 3 cells/ml, and heat sterilized in an oil bath at 115° C. for 10 minutes. Bacterial count immediately after heat sterilization and Bacillus starother-morph after 7 days at 55℃
i lus (4X10"r/ml) and Ba-cil
lus coagulans (4X103 pieces/1)
A similar experiment was conducted for . The results are shown in Table 2.
It is shown in Table 3.

Table 3 From the results in Tables 1 to 3, polyglycerin fatty acid ester and sucrose fatty acid ester had a fi4
It is clear that polyglycerin fatty acid ester has a stronger inhibitory effect than sucrose fatty acid ester, as it significantly inhibits the growth of thermophilic bacteria.

[Example code] Hereinafter, the present invention will be explained in more detail according to Examples.

Example 1 0.05 kg of decaglycerin monostearate was dissolved in 86 kg of warm water at about 60°C, and 8 kg of granulated sugar was dissolved.
1.8 kg of whole milk powder, 1.7 kg of skim milk powder, and 2.5 kg of coffee extract were added and mixed well. After adding sodium hydrogen carbonate and adjusting to [)H6.8, homogenize at 1 revision 200Kg/cTn'' and 2 revision 50Kg/c-, place in a 200cc can, seal, and heat sterilize at 120℃ for 20 minutes. After storing the resulting canned milk coffee 500I @ body at 45 to 65°C for 15 days, we investigated the percentage of flat sour-like deterioration and the presence or absence of separation of fat and oil. No deterioration or separation of fat or oil was observed at all.

Example 2 Canned milk coffee (pH
5,8) After storing 500 samples at 45-65℃ for 15 days, we investigated the presence or absence of flat sour-like variables and the presence or absence of separation of fats and oils, and found that both flat sour-like variables and separation of fats and oils It was not recognized at all.

Comparative Example 1 Canned product obtained in the same manner as in Example 1 except that decaglycerin monostearate was replaced with sucrose fatty acid ester (Mitsubishi Kasei Foods μ$l! JP-1570) and the pH was not adjusted with sodium bicarbonate. Milk coffee (pH 5)
, 8) After storing 500 samples at 45-65℃ for 15 days, we investigated the presence or absence of flat sour-like variables and the presence or absence of separation of fats and oils, and as a result, no flat sour-like deterioration was observed. Separation of fats and oils was observed in 241 samples.

Claims (2)

[Claims] (1) A method for producing a heated beverage for sale, which comprises adding polyglycerin fatty acid ester to a beverage, sealing it in a container, and sterilizing it by heating. (2) Polyglycerol fatty acid ester has an average polymerization degree of 6
2. The method for producing a hot beverage for sale according to claim 1, which is an ester of the above polyglycerin and a fatty acid mainly having 14 to 22 carbon atoms.