JPWO2006106673A1 - Growth inhibitor for heat-resistant acidophilic bacteria, method for inhibiting growth, and method for producing acidic beverage - Google Patents
Growth inhibitor for heat-resistant acidophilic bacteria, method for inhibiting growth, and method for producing acidic beverage Download PDFInfo
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- JPWO2006106673A1 JPWO2006106673A1 JP2007512751A JP2007512751A JPWO2006106673A1 JP WO2006106673 A1 JPWO2006106673 A1 JP WO2006106673A1 JP 2007512751 A JP2007512751 A JP 2007512751A JP 2007512751 A JP2007512751 A JP 2007512751A JP WO2006106673 A1 JPWO2006106673 A1 JP WO2006106673A1
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- resistant acidophilic
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- lactic acid
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/36—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids
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- 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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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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Abstract
本発明は、耐熱性好酸性菌の増殖を抑制しようとする対象物に使用し、優れた耐熱性好酸性菌の増殖抑制作用を示す増殖抑制剤、該菌の増殖抑制方法、耐熱性好酸性菌の増殖を有効に抑制でき、風味や外観も良好な酸性飲料及びその製造方法を提供する。本発明の増殖抑制剤は、耐熱性好酸性菌の増殖を抑制する有効量の乳酸を有効成分として含み、本発明の増殖抑制方法、酸性飲料の製造方法は、該増植抑制剤を利用する。The present invention relates to a growth inhibitor used for an object to suppress the growth of heat-resistant acidophilic bacteria and exhibits an excellent effect of inhibiting the growth of heat-resistant acidophilic bacteria, a method for inhibiting the growth of the bacteria, and heat-resistant acidophilic acid. Provided is an acidic beverage that can effectively suppress the growth of bacteria and has a good flavor and appearance, and a method for producing the same. The growth inhibitor of the present invention contains an effective amount of lactic acid that suppresses the growth of heat-resistant acidophilic bacteria as an active ingredient, and the growth suppression method of the present invention and the method for producing an acidic beverage utilize the plant growth inhibitor. .
Description
本発明は、耐熱性好酸性菌の増殖抑制剤、これを用いた耐熱性好酸性菌の増殖抑制方法、耐熱性好酸性菌の増殖が抑制された酸性飲料の製造方法及び該方法により得られた酸性飲料に関する。 The present invention provides a growth inhibitor of heat-resistant acidophilic bacteria, a method for suppressing the growth of heat-resistant acidophilic bacteria using the same, a method for producing an acidic beverage in which the growth of heat-resistant acidophilic bacteria is suppressed, and the method. Related to acid beverages.
酸性飲料の開発において、外観や風味を損ねないまま、長期保存することが望まれている。酸性飲料において、外観や風味を損なう一つの要因としては、微生物の増殖による影響が挙げられる。特に耐熱性好酸性菌の増殖による影響が問題となる。耐熱性好酸性菌は、アリシクロバチルス(Alicyclobacillus)属に属し、1984年にリンゴ果汁から単離された土壌菌であって、これまでに果汁中での増殖が確認されている。耐熱性好酸性菌は、好気性又は通性嫌気性の細菌で、グラム陽性あるいは不定形を示す芽胞形成桿菌であり、発育温度域が40〜70℃及び発育pH域が2〜6であるという特徴を有する。また、耐熱性好酸性菌は、耐熱性芽胞を形成するため、清涼飲料水の一般的な殺菌条件では殺菌できず、更に酸性の飲料中で増殖する。耐熱性好酸性菌自体やその代謝物には毒性は無いが、酸性飲料の外観や風味を損なう要因となる。また一部の菌で、グアイヤコールや、2,6-ジブロモフェノールといった異臭成分を生成することも報告されており、商品価値が大きく損なわれる。 In the development of acidic beverages, it is desired to preserve for a long time without impairing the appearance and flavor. One factor that impairs the appearance and flavor of acidic beverages is the effect of microbial growth. In particular, the effect of growth of heat-resistant acidophilic bacteria becomes a problem. The heat-resistant acidophilic bacterium belongs to the genus Alicyclobacillus and is a soil bacterium isolated from apple juice in 1984, and has been confirmed to grow in the juice so far. A thermostable acidophilic bacterium is an aerobic or facultative anaerobic bacterium that is a spore-forming gonococcus showing a gram-positive or indefinite form, with a growth temperature range of 40-70 ° C and a growth pH range of 2-6 Has characteristics. In addition, since heat-resistant acidophilic bacteria form heat-resistant spores, they cannot be sterilized under general sterilization conditions for soft drinks, and further grow in acidic beverages. Although the heat-resistant acidophilic bacterium itself and its metabolites are not toxic, they cause damage to the appearance and flavor of acidic beverages. In addition, some bacteria have been reported to produce off-flavor components such as guaiacol and 2,6-dibromophenol, which greatly impairs the commercial value.
上記問題を防止するために、製品中での耐熱性好酸性菌の増殖を抑制することが必要となる。耐熱性好酸性菌の増殖抑制には、UHT殺菌の実施、静菌剤の使用等が挙げられる。しかし、UHT殺菌は、通常の殺菌条件よりも過酷な条件であるため飲料の風味や外観が損なわれる。また静菌剤の使用は、その有効量添加により飲料の風味を損なう恐れがある。従って、酸性飲料の風味を損なわない方法での耐熱性好酸性菌の増殖抑制方法及び耐熱性好酸性菌の増殖抑制剤の開発が望まれている。 In order to prevent the above problems, it is necessary to suppress the growth of heat-resistant acidophilic bacteria in the product. Examples of the suppression of the growth of heat-resistant acidophilic bacteria include UHT sterilization and the use of bacteriostatic agents. However, since UHT sterilization is a severer condition than normal sterilization conditions, the flavor and appearance of the beverage are impaired. Further, the use of bacteriostatic agents may impair the flavor of the beverage by adding an effective amount thereof. Therefore, development of a method for inhibiting the growth of heat-resistant acidophilic bacteria and a method for inhibiting the growth of heat-resistant acidophilic bacteria by a method that does not impair the flavor of acidic beverages is desired.
特許文献１には、飲料の風味を損なわずに、耐熱性好酸性菌の増殖を抑える静菌効果を有する物質として、酢酸ナトリウムが報告されている。また、特許文献２には、ジグリセリンミリスチン酸エステル及び／又はその塩を有効成分として含む耐熱性好酸性菌抑制剤、並びに該耐熱性好酸性菌抑制剤を含む酸性飲料が報告されている。更に、非特許文献１には、リゾチーム、ポリリジン、プロタミン、酢酸、脂肪酸エステル及びナイシンに耐熱性好酸性菌増殖抑制効果があることが記載されている。
しかし、乳酸が、耐熱性好酸性菌の増殖抑制作用を示すことについては従来提案が無い。尚、特許文献１及び２には、乳酸に、耐熱性好酸性菌の増殖抑制効果がないことを示す比較例が記載されている。
However, there is no conventional proposal that lactic acid exhibits the growth-inhibiting action of heat-resistant acidophilic bacteria. Patent Documents 1 and 2 describe comparative examples showing that lactic acid has no effect of inhibiting the growth of heat-resistant acidophilic bacteria.
本発明の課題は、酸性飲料や酸性の微生物増殖培地等の耐熱性好酸性菌の増殖を抑制しようとする対象物に使用し、優れた耐熱性好酸性菌の増殖抑制作用を示す増殖抑制剤、該増殖抑制剤を利用した耐熱性好酸性菌の増殖抑制方法を提供することにある。
本発明の別の課題は、耐熱性好酸性菌の増殖を有効に抑制でき、風味や外観も良好な酸性飲料及び該酸性飲料の製造方法を提供することにある。The subject of this invention is the growth inhibitor which uses for the target which is going to suppress the growth of heat resistant acidophilic bacteria, such as an acidic drink and an acidic microorganism growth culture medium, and shows the growth inhibitory effect of the heat resistant acidophilic bacteria excellent Another object of the present invention is to provide a method for inhibiting the growth of thermotolerant acidophilic bacteria using the growth inhibitor.
Another object of the present invention is to provide an acidic beverage that can effectively suppress the growth of heat-resistant acidophilic bacteria and has a good flavor and appearance, and a method for producing the acidic beverage.
本発明者らは上記課題を解決するために鋭意研究を行った結果、耐熱性好酸性菌の増殖を抑制しようとする対象物が、ある一定量以上の乳酸を含有することで耐熱性好酸性菌の増殖抑制効果を示すことを見出し、本発明を完成するに至った。 As a result of diligent research to solve the above-mentioned problems, the present inventors have found that an object to suppress the growth of heat-resistant acidophilic bacteria contains heat-resistant acidophilicity by containing a certain amount or more of lactic acid. The present inventors have found that the effect of inhibiting the growth of fungi is exhibited, and have completed the present invention.
本発明によれば、耐熱性好酸性菌の増殖を抑制する有効量の乳酸を有効成分として含む耐熱性好酸性菌の増殖抑制剤が提供される。
また本発明によれば、耐熱性好酸性菌の増殖を抑制しようとする対象物に、上記増殖抑制剤を添加する工程を含む耐熱性好酸性菌の増殖抑制方法が提供される。
更に本発明によれば、酸性飲料の製造工程のいずれかの時点で、上記増殖抑制剤を添加する耐熱性好酸性菌の増殖を抑制した酸性飲料の製造方法が提供される。
更にまた本発明によれば、上記製造方法により得られた、耐熱性好酸性菌の増殖を抑制した酸性飲料が提供される。
また本発明によれば、耐熱性好酸性菌の増殖抑制剤を製造するための、乳酸の使用が提供される。ADVANTAGE OF THE INVENTION According to this invention, the growth inhibitor of the heat resistant acidophilic bacterium which contains the effective amount of lactic acid which suppresses the growth of a heat resistant acidophilic bacterium as an active ingredient is provided.
Moreover, according to this invention, the growth suppression method of the heat resistant acidophilic bacterium including the process of adding the said growth inhibitor to the target which is going to suppress the growth of a heat resistant acidophilic bacterium is provided.
Furthermore, according to this invention, the manufacturing method of the acidic drink which suppressed the proliferation of the heat-resistant acidophilic bacterium which adds the said growth inhibitor at any time of the manufacturing process of an acidic drink is provided.
Furthermore, according to this invention, the acidic drink which suppressed the proliferation of the heat-resistant acidophilic bacterium obtained by the said manufacturing method is provided.
Moreover, according to this invention, use of lactic acid for manufacturing the growth inhibitor of a heat-resistant acidophilic bacterium is provided.
本発明の耐熱性好酸性菌の増殖抑制剤は、耐熱性好酸性菌の増殖を抑制する有効量の乳酸を有効成分として含むので、優れた耐熱性好酸性菌の増殖抑制作用を示す。本発明の耐熱性好酸性菌の増殖抑制方法は、該増植抑制剤を、耐熱性好酸性菌の増殖を抑制しようとする対象物に添加するので、有効に耐熱性好酸性菌の増殖を抑制することができる。
本発明の酸性飲料の製造方法は、製造工程のいずれかの時点で、本発明の増殖抑制剤を添加するので、耐熱性好酸性菌の増殖が抑制され、飲料本来の風味や外観を損なうことのない酸性飲料を効率良く製造することができる。Since the growth inhibitor of heat-resistant acidophilic bacteria of the present invention contains an effective amount of lactic acid that suppresses the growth of heat-resistant acidophilic bacteria as an active ingredient, it exhibits an excellent effect of inhibiting the growth of heat-resistant acidophilic bacteria. In the method for inhibiting the growth of heat-resistant acidophilic bacteria according to the present invention, the growth inhibitor is added to an object to be inhibited from the growth of heat-resistant acidophilic bacteria. Can be suppressed.
Since the method for producing an acidic beverage of the present invention adds the growth inhibitor of the present invention at any point in the production process, the growth of heat-resistant acidophilic bacteria is suppressed, and the original flavor and appearance of the beverage are impaired. It is possible to efficiently produce an acidic beverage with no odor.
以下本発明を更に詳細に説明する。
本発明の増殖抑制剤は、耐熱性好酸性菌の増殖を抑制する有効量の乳酸を有効成分として含有する。
耐熱性好酸性菌は、アリシクロバチルス(Alicyclobacillus)属の菌体であって、アリシクロバチルス・アシドテレストリス(Alicyclobacillus acidoterrestris)、アリシクロバチルス・アシドカルダリウス(Alicyclobacillus acidocaldarius)、アリシクロバチルス・ヘスペリダム(Alicyclobacillus hesperidum)、アリシクロバチルス・シクロヘプタニカス(Alicyclobacillus cycloheptanicus)等が挙げられる。The present invention will be described in detail below.
The growth inhibitor of the present invention contains an effective amount of lactic acid as an active ingredient that suppresses the growth of heat-resistant acidophilic bacteria.
The heat-resistant acidophilic bacterium is a bacterium of the genus Alicyclobacillus, which is Alicyclobacillus acidoterrestris, Alicyclobacillus acidocaldarius, Alicyclobacillus hesperidum. (Alicyclobacillus hesperidum), Alicyclobacillus cycloheptanicus and the like.
本発明の増殖抑制剤において、有効成分である乳酸は、例えば、ピューラック社製等の市販の乳酸、化学合成した乳酸等の通常食品添加剤に使用する乳酸を用いることができる。また、乳酸を含む材料を用いることもでき、このような材料としては、例えば、乳酸を含む乳酸菌の発酵物や、乳酸カルシウム、乳酸ナトリウム等の乳酸塩が挙げられ、使用に際しては単独若しくは混合物として用いることができる。 In the growth inhibitor of the present invention, as the lactic acid that is an active ingredient, for example, commercially available lactic acid manufactured by Pulac Co., Ltd., lactic acid that is commonly used for food additives such as chemically synthesized lactic acid can be used. In addition, a material containing lactic acid can also be used. Examples of such a material include fermented lactic acid bacteria containing lactic acid and lactates such as calcium lactate and sodium lactate. Can be used.
本発明の増殖抑制剤において、有効成分である乳酸の含有割合は、耐熱性好酸性菌の増殖を抑制しようとする対象物の種類によって、耐熱性好酸性菌の増殖し易さが異なるため、該対象物の種類に応じて、その有効量を適宜選択して決定することができる。
例えば、対象物が酸性飲料の場合、該酸性飲料の全量に対する全乳酸量が0.075重量％以上となる量、好ましくは0.075〜3.0重量％となる量とすることができる。また、酸性の微生物培養培地の場合、微生物培養培地の全量に対する全乳酸量が、0.15重量％以上となる量とすることができる。
従って、前記対象物が予め乳酸を含有する場合には、本発明の増殖抑制剤における有効成分の乳酸含有割合は、該予め含有される乳酸量を差し引いた量とすることができる。In the growth inhibitor of the present invention, the content ratio of lactic acid, which is an active ingredient, varies depending on the type of the object to suppress the growth of heat-resistant acidophilic bacteria, because the heat-resistant acidophilic bacteria easily grow. The effective amount can be appropriately selected and determined according to the type of the object.
For example, when the object is an acidic beverage, the total amount of lactic acid with respect to the total amount of the acidic beverage can be 0.075% by weight or more, preferably 0.075 to 3.0% by weight. In the case of an acidic microorganism culture medium, the total amount of lactic acid with respect to the total amount of the microorganism culture medium can be adjusted to an amount of 0.15% by weight or more.
Therefore, when the object contains lactic acid in advance, the lactic acid content ratio of the active ingredient in the growth inhibitor of the present invention can be an amount obtained by subtracting the amount of lactic acid contained in advance.
本発明の増殖抑制剤は、前記有効成分の他に、本発明の所望の効果を損なわない範囲で、他の成分を含んでも良い。他の成分としては、例えば、クエン酸、リン酸、アジピン酸、リンゴ酸、グルコン酸、酒石酸、酢酸、フマル酸等の酸化剤、更に、例えば、デンプン、乳糖、白糖、マンニット、カルボキシメチルセルロース、コーンスターチ、無機塩類等の製剤に通常用いられる添加剤等が挙げられる。
本発明の増殖抑制剤の形態は、食品等の対象物に含有せしめ易い形態であれば特に限定されず、液状でも、粉末又は固形の剤等の何れであっても良い。The growth inhibitor of the present invention may contain other components in addition to the above-mentioned active ingredients as long as the desired effects of the present invention are not impaired. As other components, for example, oxidizing agents such as citric acid, phosphoric acid, adipic acid, malic acid, gluconic acid, tartaric acid, acetic acid, fumaric acid, and further, for example, starch, lactose, sucrose, mannitol, carboxymethylcellulose, Examples thereof include additives usually used for preparations such as corn starch and inorganic salts.
The form of the growth inhibitor of the present invention is not particularly limited as long as it can be easily contained in an object such as food, and it may be liquid, powder, solid, or the like.
本発明の耐熱性好酸性菌の増殖抑制方法は、酸性飲料等の食品、医薬品又はそれらの原料等の、耐熱性好酸性菌の増殖を抑制しようとする対象物に、上記本発明の増殖抑制剤を添加する工程を含む。
前記本発明の増殖抑制剤の添加は、対象物に、該対象物の種類に応じて、上述した耐熱性好酸性菌の増殖を抑制する有効量の乳酸を含む本発明の増殖抑制剤を添加する方法等により行なうことができる。The method for inhibiting the growth of heat-resistant acidophilic bacteria according to the present invention comprises the above-described method for inhibiting the growth of the present invention on an object to inhibit the growth of heat-resistant acidophilic bacteria such as foods such as acidic beverages, pharmaceuticals or their raw materials Adding the agent.
The growth inhibitor of the present invention is added to the target according to the type of the target, the growth inhibitor of the present invention containing an effective amount of lactic acid that suppresses the growth of the above-mentioned heat-resistant acidophilic bacteria. It can be performed by the method of doing.
本発明の酸性飲料の製造方法は、酸性飲料の製造工程のいずれかの時点で、本発明の増殖抑制剤を添加することを特徴とする。
前記酸性飲料は、通常、pH4.6未満の清涼飲料水であって、通常、果実飲料、野菜飲料、スポーツ飲料、乳酸菌飲料、乳酸飲料、炭酸飲料が挙げられる。スポーツ飲料、乳酸菌飲料、乳酸飲料、炭酸飲料は、果汁及び／又は野菜汁を含有してもしなくても良い。The method for producing an acidic beverage of the present invention is characterized in that the growth inhibitor of the present invention is added at any point in the production process of the acidic beverage.
The acidic drink is usually a soft drink having a pH of less than 4.6, and usually includes a fruit drink, a vegetable drink, a sports drink, a lactic acid bacteria drink, a lactic acid drink, and a carbonated drink. Sports drinks, lactic acid bacteria drinks, lactic acid drinks, and carbonated drinks may or may not contain fruit juice and / or vegetable juice.
本発明の酸性飲料の製造方法において、本発明の増殖抑制剤を添加する、酸性飲料の製造工程のいずれかの時点とは、上記各種酸性飲料の製造工程のいずれの時点でも良く、通常、最終の殺菌工程の以前に添加することができる。添加時期は、１回でも複数回に分けても良い。 In the method for producing an acidic beverage of the present invention, any point in the production process of the acidic beverage to which the growth inhibitor of the present invention is added may be any point in the production process of the above various acidic beverages. Can be added prior to the sterilization step. The addition time may be divided into one time or a plurality of times.
本発明の酸性飲料の製造方法において、本発明の増殖抑制剤の添加量は、得られる酸性飲料の全量に対する全乳酸量が0.075重量％以上となる量、好ましくは0.075〜3.0重量％となる量とすることができる。また、酸性飲料が、果実飲料の場合には、耐熱性好酸性菌が増殖し易いため、得られる酸性飲料の全量に対する全乳酸量が0.15重量％以上となる量が好ましい。少ない含有量では、十分な耐熱性好酸性菌の静菌作用は期待できず、0.3重量％より多い含有量では乳酸由来の酸味のために、酸性飲料本来の風味を損なう恐れがある。但し、果汁の割合が低い、例えば、果汁率が3重量％以下の酸性飲料の場合には、酸性飲料の全量に対する全乳酸量が0.075〜0.3重量％で十分な抑制効果が得られる。
従って、得られる酸性飲料は、0.075〜0.3重量％の乳酸、更には0.15〜0.3重量％の乳酸を含み、有効に耐熱性好酸性菌の増殖を抑制でき、更に風味及び外観を損なわない酸性飲料である。In the method for producing an acidic beverage of the present invention, the amount of the growth inhibitor of the present invention is such that the total amount of lactic acid with respect to the total amount of the obtained acidic beverage is 0.075% by weight or more, preferably 0.075 to 3.0% by weight. It can be. Further, when the acidic beverage is a fruit beverage, heat-resistant acidophilic bacteria are likely to proliferate, so that the total amount of lactic acid with respect to the total amount of the obtained acidic beverage is preferably 0.15% by weight or more. If the content is small, the bacteriostatic action of sufficient heat-resistant acidophilic bacteria cannot be expected. If the content is more than 0.3% by weight, the original flavor of the acidic beverage may be impaired due to the acidity derived from lactic acid. However, in the case of an acidic beverage having a low fruit juice ratio, for example, a fruit juice ratio of 3% by weight or less, a sufficient inhibitory effect is obtained when the total amount of lactic acid relative to the total amount of the acidic beverage is 0.075 to 0.3% by weight.
Therefore, the obtained acidic beverage contains 0.075 to 0.3% by weight of lactic acid, and further 0.15 to 0.3% by weight of lactic acid, can effectively suppress the growth of heat-resistant acidophilic bacteria, and further does not impair the flavor and appearance. It is.
本発明の酸性飲料の製造方法においては、pH4.0以下の清涼飲料水における65℃で10分間の加熱又は同等以上の加熱、pH4.0以上4.6未満の清涼飲料水における85℃で30分間の加熱又は同等以上の加熱による殺菌工程を行うことができる。
本発明の酸性飲料を充填する容器は特に限定されず、例えば、PETボトル、スチール缶、アルミ缶、紙パック等が挙げられる。In the method for producing an acidic beverage of the present invention, heating at 65 ° C. for 10 minutes in a soft drink having a pH of 4.0 or less, or equivalent heating or more, heating at 85 ° C. for 30 minutes in a soft drink having a pH of 4.0 to less than 4.6. A sterilization step by heating or equivalent heating or higher can be performed.
The container filled with the acidic beverage of the present invention is not particularly limited, and examples thereof include PET bottles, steel cans, aluminum cans, and paper packs.
以下、本発明を実施例により更に詳細に説明するが、本発明はこれに限定されない。尚、例中の％は、重量％を意味する。
実施例1〜3及び比較例1〜3
(1)芽胞菌液の調製
表１に示すYSG寒天培地を３枚用意し、硫酸又は水酸化ナトリウムを用いて、各培地のpHを3.70に調整した。続いて、アリシクロバチルス・アシドテレストリス(ATCC49025)、アリシクロバチルス・アシドカルダリウス(ATCC27009)又はアリシクロバチルス・シクロヘプタニカス(ATCC49029)を各培地に別々に接種し、45℃で3日間培養した。
次に、各培地から菌を掻きとり、0.9重量％生理食塩水5ｍｌに懸濁させた。各懸濁液の菌数を顕微鏡で測定し、菌数が1.0×106個／ｍｌとなるように、0.9重量％生理食塩水で希釈した。得られた各希釈液を等量ずつ混合し、芽胞の発芽効率を高めるために、80℃、10分間保持して芽胞菌液を調製した。EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not limited to this. In addition,% in an example means weight%.
Examples 1-3 and Comparative Examples 1-3
(1) Preparation of spore bacteria solution Three YSG agar media shown in Table 1 were prepared, and the pH of each medium was adjusted to 3.70 using sulfuric acid or sodium hydroxide. Subsequently, each medium was inoculated separately with Alicyclobacillus acid telestris (ATCC49025), Alicyclobacillus acidcardarius (ATCC27009) or Alicyclobacillus cycloheptanicus (ATCC49029) and cultured at 45 ° C for 3 days. did.
Next, the bacteria were scraped from each medium and suspended in 5 ml of 0.9 wt% physiological saline. The number of bacteria in each suspension was measured with a microscope, and diluted with 0.9 wt% physiological saline so that the number of bacteria became 1.0 × 10 6 cells / ml. In order to increase the germination efficiency of the spores by mixing equal amounts of the obtained dilutions, a spore bacterial solution was prepared by maintaining at 80 ° C. for 10 minutes.
(2)乳性酸性飲料水での耐熱性好酸性菌の増殖抑制評価
表２に示す乳性飲料水に、表３に示す乳酸濃度となるように乳酸(ピューラック社製)を添加し、10％クエン酸又は10％クエン酸ナトリウムを用いてpHを3.70に調整した乳性酸性飲料水200mlをそれぞれ調製した。次いで、水準1〜6の各乳性酸性飲料水を、96℃、30秒間殺菌し、上記で調製した芽胞菌液をそれぞれ200μlずつ植菌した。(2) Evaluation of growth inhibition of heat-resistant acidophilic bacteria in milky acidic drinking water To the milky drinking water shown in Table 2, lactic acid (manufactured by Pulac Co., Ltd.) was added so as to have the lactic acid concentration shown in Table 3. 200 ml of dairy acidic drinking water whose pH was adjusted to 3.70 using 10% citric acid or 10% sodium citrate was prepared. Next, each level 1-6 milky acidic drinking water was sterilized at 96 ° C. for 30 seconds, and 200 μl each of the spore bacteria solution prepared above was inoculated.
植菌した各乳性酸性飲料水を、45℃定温のインキュベーター中で、0日、3日、7日、14日間静置培養した。各培養後、表１に示す寒天培地に50μlずつ塗布し、形成したコロニー数から1ml当たりの菌数を測定した。結果を図１に示す。
図１から、乳性酸性飲料水中の乳酸濃度が0.075％以上となる水準４〜６において有意に耐熱性好酸性菌の増殖を抑えることができた。Each inoculated milk acidic drinking water was statically cultured in an incubator at a constant temperature of 45 ° C. for 0, 3, 7, and 14 days. After each culture, 50 μl each was applied to the agar medium shown in Table 1, and the number of bacteria per ml was measured from the number of colonies formed. The results are shown in FIG.
From FIG. 1, it was possible to significantly suppress the growth of heat-resistant acidophilic bacteria at levels 4 to 6 where the lactic acid concentration in the milky acidic drinking water was 0.075% or more.
比較例１
(1)クエン酸を含有した酸性清涼飲料水での耐熱性好酸性菌の増殖抑制評価
乳酸の代わりにクエン酸を表４に示す濃度となるように、実施例１で調製した表２に示す組成の乳性飲料水に添加し、10％クエン酸又は10％クエン酸ナトリウムを用いてpHを3.70に調整した酸性清涼飲料水200mlをそれぞれ調製した。次いで、水準1〜3の各飲料を、96℃、30秒間殺菌し、実施例１で調製した芽胞菌液をそれぞれ200μlずつ植菌した。Comparative Example 1
(1) Evaluation of inhibition of growth of heat-resistant acidophilic bacteria in acidic soft drink containing citric acid As shown in Table 2 prepared in Example 1 so that citric acid has a concentration shown in Table 4 instead of lactic acid. 200 ml of acidic soft drinks were prepared by adding 10% citric acid or 10% sodium citrate to adjust the pH to 3.70. Subsequently, each beverage of level 1 to 3 was sterilized at 96 ° C. for 30 seconds, and 200 μl each of the spore bacteria solution prepared in Example 1 was inoculated.
植菌した各飲料を、45℃定温のインキュベーター中で、0日、3日、7日、14日間静置培養した。各培養後、実施例１で調製した表１に示す寒天培地に50μlずつ塗布し、形成したコロニー数から1ml当たりの菌数を測定した。結果を図２に示す。
図２から、乳酸の代わりにクエン酸を含有させた酸性清涼飲料水では、耐熱性好酸性菌の増殖が確認され、抑制効果は認められなかった。Each inoculated drink was statically cultured in an incubator at a constant temperature of 45 ° C. for 0 days, 3 days, 7 days, and 14 days. After each culture, 50 μl each was applied to the agar medium shown in Table 1 prepared in Example 1, and the number of bacteria per ml was measured from the number of colonies formed. The results are shown in FIG.
From FIG. 2, in the acidic soft drink containing citric acid instead of lactic acid, the growth of heat-resistant acidophilic bacteria was confirmed, and the inhibitory effect was not recognized.
実施例２
(1)微生物増殖培地での耐熱性好酸性菌の増殖抑制評価
実施例１で調製した表１に示す組成の寒天培地に、表５に示す乳酸濃度となるように乳酸(ピューラック社製)を添加し、10％クエン酸又は10％クエン酸ナトリウムを用いてpHを3.70に調整した微生物増殖培地をそれぞれ200ml調製した。次いで、水準1〜6の各培地を、96℃、30秒間殺菌し、実施例１で調製した芽胞菌液をそれぞれ200μlずつ植菌した。Example 2
(1) Evaluation of growth inhibition of thermotolerant acidophilic bacteria in microbial growth medium Lactic acid (Pureac Co., Ltd.) having the lactic acid concentration shown in Table 5 was added to the agar medium having the composition shown in Table 1 prepared in Example 1. 200 ml each of microbial growth media adjusted to pH 3.70 using 10% citric acid or 10% sodium citrate was prepared. Next, each medium of levels 1 to 6 was sterilized at 96 ° C. for 30 seconds, and 200 μl each of the spore bacteria solution prepared in Example 1 was inoculated.
植菌した各培地を、45℃定温のインキュベーター中で、0日、3日、10日間静置培養した。各培養後、実施例１で調製した表１に示す寒天培地に50μlずつ塗布し、形成したコロニー数から1ml当たりの菌数を測定した。結果を図３に示す。
図３から、微生物増殖培地中の乳酸濃度が0.15％以上となる水準４〜６において有意に耐熱性好酸性菌の増殖を抑えることができた。Each inoculated medium was statically cultured in a 45 ° C. constant temperature incubator for 0 days, 3 days, and 10 days. After each culture, 50 μl each was applied to the agar medium shown in Table 1 prepared in Example 1, and the number of bacteria per ml was measured from the number of colonies formed. The results are shown in FIG.
From FIG. 3, it was possible to significantly suppress the growth of heat-resistant acidophilic bacteria at levels 4 to 6 where the lactic acid concentration in the microorganism growth medium was 0.15% or more.
実施例３
(1)果実飲料水での耐熱性好酸性菌の増殖抑制及び風味評価
表６に示す組成の果実飲料水に、表７に示す乳酸濃度及びクエン酸濃度となるように乳酸及びクエン酸を添加し、クエン酸ナトリウムを用いてpHを3.70に調整した果実飲料水をそれぞれ200ml調製した。次いで、水準1〜9の各飲料水を、96℃、30秒間殺菌し、実施例１で調製した芽胞菌液をそれぞれ200μlずつ植菌した。尚、表6中の55°オレンジ果汁の配合率は、JAS法に基づいて換算すると果汁率は3％となる。
植菌した各飲料水を、45℃定温のインキュベーター中で、10日間静置培養した。各培養後、実施例１で調製した表１に示す寒天培地に50μlずつ塗布し、形成したコロニー数から1ml当たりの菌数を測定した。増殖が抑制されたものを○、抑制されなかったものを×とした。
前記10日間培養後の各飲料水について風味の官能評価を行った。風味が良いものを○、酸味が強いが飲むことができるものを△、酸味が著しく飲むことができないものを×とした。結果を表７に示す。Example 3
(1) Growth suppression and flavor evaluation of heat-resistant acidophilic bacteria in fruit drinking water Lactic acid and citric acid were added to fruit drinking water having the composition shown in Table 6 so that the lactic acid concentration and citric acid concentration shown in Table 7 were obtained. 200 ml of fruit drinking water each having a pH adjusted to 3.70 using sodium citrate was prepared. Subsequently, each level 1-9 drinking water was sterilized at 96 ° C. for 30 seconds, and 200 μl each of the spore bacteria solution prepared in Example 1 was inoculated. Note that the 55% orange juice content in Table 6 is 3% when converted based on the JAS method.
Each inoculated drinking water was statically cultured for 10 days in a 45 ° C. constant temperature incubator. After each culture, 50 μl each was applied to the agar medium shown in Table 1 prepared in Example 1, and the number of bacteria per ml was measured from the number of colonies formed. Those in which the growth was suppressed were marked with ◯, and those that were not suppressed were marked with x.
The sensory evaluation of the flavor was performed on each drinking water after culturing for 10 days. A sample with good taste was marked with ◯, a product with strong acidity that could be drunk was marked with Δ, and a sample with sour taste that could not be drastically marked was marked with ×. The results are shown in Table 7.
表７から、果汁飲料水中の乳酸濃度が0.075〜0.3％となる水準４〜８において有意に耐熱性好酸性菌の増殖を抑え、かつ風味が良いか、飲用できる果汁飲料水が得られることが判った。 From Table 7, at levels 4-8 where the lactic acid concentration in the fruit juice drinking water is 0.075-0.3%, the growth of heat-resistant acidophilic bacteria is significantly suppressed, and whether the flavor is good or drinkable fruit juice drinking water is obtained. understood.
Claims (6)
Use of lactic acid to produce a growth inhibitor of heat-resistant acidophilic bacteria.
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