TW201906538A - Microbial cell-containing carbonated beverage, and method for improving dispersibility of precipitates or agglomerates of microbial cell powder in carbonated beverage - Google Patents
Microbial cell-containing carbonated beverage, and method for improving dispersibility of precipitates or agglomerates of microbial cell powder in carbonated beverage Download PDFInfo
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本發明係關於一種含有乳酸菌等微生物菌體之碳酸飲料、及提高此種碳酸飲料中微生物菌體粉末之沉澱物或凝聚物之分散性之方法。 The present invention relates to a carbonated beverage containing a microbial cell such as a lactic acid bacterium, and a method of improving the dispersibility of a precipitate or agglomerate of the microbial cell powder in the carbonated beverage.
以近年來之健康意向等為背景,作為具有健康上有益之生理活性(physiological activity)之功能性成分,乳酸菌受到關注。關於乳酸菌,此前已知有根據菌株而具有整腸作用、抗過敏作用、降膽固醇作用、降血壓作用、美膚作用、安眠作用等各種生理活性。又,正進行具有新穎之生理活性之乳酸菌株之研究,例如報告有噬澱粉乳桿菌(Lactobacillus amylovorous)CP1563株對改善脂質代謝及/或糖代謝有效(專利文獻1)、以及藉由破壞該菌株而使脂質代謝改善效果提高(專利文獻2)。就可簡便地日常攝取此種乳酸菌之方面而言,含有乳酸菌之飲料符合消費者之健康意向,預計今後需求會越來越高。 In the context of recent health intentions and the like, lactic acid bacteria have attracted attention as a functional component having a physiologically beneficial physiological activity. Regarding lactic acid bacteria, various physiological activities such as intestinal action, anti-allergic action, cholesterol lowering action, blood pressure lowering effect, skin-beautifying effect, and hypnotic action according to the strain have been known. Further, studies on lactic acid strains having novel physiological activities are being carried out, for example, it is reported that Lactobacillus amylovorous CP1563 strain is effective for improving lipid metabolism and/or glucose metabolism (Patent Document 1), and by destroying the strain On the other hand, the effect of improving lipid metabolism is improved (Patent Document 2). In terms of the daily intake of such lactic acid bacteria, the beverage containing lactic acid bacteria conforms to the health intention of consumers, and it is expected that the demand will become higher and higher in the future.
作為含有乳酸菌之飲料之製造方法,例如有如下等方法:摻合發酵乳的方法,該發酵乳係於原料乳中添加乳酸菌使其發酵所得;或摻合菌體粉末的方法,該菌體粉末係藉由冷凍乾燥等使乳酸菌之菌體乾燥所得。然而,藉由此種方法製造之含有乳酸菌之飲料存在於保存中發酵乳中之乳蛋白或菌體粉末產生凝聚或沉澱、或者因發酵乳引起白濁等問題。 The method for producing a beverage containing a lactic acid bacterium is, for example, a method of blending fermented milk by adding lactic acid bacteria to the raw material milk to be fermented, or a method of blending the bacterial powder, the bacterial powder The lactic acid bacteria are dried by freeze drying or the like. However, the lactic acid bacteria-containing beverage produced by such a method has problems such as aggregation or precipitation of milk protein or bacterial powder in the fermented milk during storage, or white turbidity due to fermented milk.
此前,為了抑制含有乳酸菌之飲料中產生乳蛋白等之沉澱,提高保存穩定性,提出有添加果膠、膠類、大豆多糖類等穩定劑的方法(專利文獻3、4);添加發酵纖維素及大豆多糖類的方法(專利文獻5)等。 In order to suppress precipitation of milk proteins and the like in beverages containing lactic acid bacteria, and to improve storage stability, a method of adding a stabilizer such as pectin, gum, or soybean polysaccharide has been proposed (Patent Documents 3 and 4); And a method of soybean polysaccharides (patent document 5), etc.
又,甘油脂肪酸酯或蔗糖脂肪酸酯等乳化劑於食品加工時用於乳化、分散、浸透、洗淨、起泡、消泡、脫模等,於飲料中多用於防止保存中之油脂成分之分離。例如,於專利文獻6中揭示有藉由併用聚甘油脂肪酸酯及蔗糖脂肪酸酯而獲得乳化狀態良好且保存穩定性優異之乳飲料。於專利文獻7中揭示有藉由摻合含有(A)平均HLB為14以下之蔗糖脂肪酸酯等乳化劑、(B)結晶纖維素、(C)三仙膠、(D)結冷膠(gellan gum)、及(E)單糖類等5種成分作為必需成分且以特定比率含有其中(A)~(D)之4種成分的蛋白飲料用之防沉澱劑,無論該蛋白飲料為高鹽分飲料抑或低黏度飲料,均可提高分散穩定性。 In addition, emulsifiers such as glycerin fatty acid esters or sucrose fatty acid esters are used for emulsification, dispersion, soaking, washing, foaming, defoaming, demoulding, etc. in food processing, and are used in beverages to prevent oil components during storage. Separation. For example, Patent Document 6 discloses that a milk beverage having a good emulsified state and excellent storage stability is obtained by using a polyglycerin fatty acid ester and a sucrose fatty acid ester in combination. Patent Document 7 discloses the blending of (A) an emulsifier such as a sucrose fatty acid ester having an average HLB of 14 or less, (B) crystalline cellulose, (C) Sanxian gum, and (D) gellan gum ( Five kinds of components such as gellan gum) and (E) monosaccharides are essential components and contain a prepregant for protein beverages of four components (A) to (D) in a specific ratio, regardless of whether the protein beverage is high in salt or not Beverage or low-viscosity beverages can improve dispersion stability.
然而,專利文獻3~7中記載之發明均係藉由抑制乳蛋白之凝聚或促進乳脂肪成分之分散而謀求穩定化者,並非提高乳酸菌等微生物菌體之沉澱物或凝聚物之分散性者。 However, the inventions described in Patent Documents 3 to 7 are all aimed at stabilizing by inhibiting aggregation of milk proteins or promoting dispersion of milk fat components, and are not intended to improve the dispersion of precipitates or aggregates of microbial cells such as lactic acid bacteria. .
另一方面,於專利文獻8中,記載有「一種組成物,其包含:具有免疫活化作用之乳酸菌;及含有多元醇與飽和脂肪酸之酯鍵結物作為有效成分之乳酸菌免疫活化作用增強組成物」,作為上述「組成物」,例示有「飲食品」,作為上述「多元醇與飽和脂肪酸之酯鍵結物」,例示有「蔗糖脂肪酸酯」。然而,於專利文獻8中記載之發明中,多元醇與飽和脂肪酸之酯鍵結物僅用作用以提高乳酸菌之免疫活化作用之成分,於與該效果之關係方面「飲食品」係「飲料」抑或其他(固形物等)並無特別區別。換言之,於專利文獻8中,並未揭示可具體認識到如下情況:將多元醇與飽和脂肪酸之酯鍵結物、尤其是具有特定範圍之HLB之蔗糖脂肪酸酯摻合於「飲料」(例如,乳酸菌飲 料)中時,具有提高乳酸菌(粉末)之分散穩定性之效果。於專利文獻8之實施例3及圖3中,揭示使用蔗糖棕櫚酸酯(Ryoto Sugar Ester P-1570、P-1670)、蔗糖硬脂酸酯(Ryoto Sugar Ester S-1570、S-1670)或蔗糖油酸酯(Ryoto Sugar Ester O-1570)作為蔗糖脂肪酸酯,但該實施例中製備之「乳酸菌(JCM5805株)與圖3中記載之樣品的混合物」是為了添加至細胞懸濁液(實施例1)者,其中,該細胞懸濁液係用以驗證免疫活化作用之脾臟細胞者,並非「飲料」。上述蔗糖脂肪酸酯之各製品係僅對添加至細胞時之免疫活化作用進行了驗證,並未就添加至飲料時是否對分散穩定性之提高發揮實際效果之觀點進行驗證。 On the other hand, Patent Document 8 describes "a composition comprising: a lactic acid bacterium having an immunostimulating action; and an lactic acid bacterium immune activation enhancing composition containing an ester bond of a polyhydric alcohol and a saturated fatty acid as an active ingredient. In the above-mentioned "composition", "food and drink" is exemplified, and "sucrose fatty acid ester" is exemplified as the "ester bond of a polyhydric alcohol and a saturated fatty acid". However, in the invention described in Patent Document 8, the ester bond of the polyol and the saturated fatty acid is only used as a component for enhancing the immune activation of the lactic acid bacteria, and the "food and drink" is a "beverage" in relation to the effect. Or other (solids, etc.) is not particularly different. In other words, in Patent Document 8, it is not specifically recognized that an ester bond of a polyhydric alcohol and a saturated fatty acid, particularly a sucrose fatty acid ester having a specific range of HLB, is blended in a "beverage" (for example) In the case of lactic acid bacteria beverage, it has an effect of improving the dispersion stability of lactic acid bacteria (powder). In Example 3 and FIG. 3 of Patent Document 8, it is disclosed that sucrose palmitate (Ryoto Sugar Ester P-1570, P-1670), sucrose stearate (Ryoto Sugar Ester S-1570, S-1670) or Sucrose oleate (Ryoto Sugar Ester O-1570) is used as a sucrose fatty acid ester, but the "lactic acid bacteria (JCM5805 strain) and the mixture of the sample shown in Fig. 3" prepared in this example are added to the cell suspension ( In the case of Example 1), wherein the cell suspension is used to verify immune activation of spleen cells, it is not a "beverage". Each of the above-described sucrose fatty acid esters was verified only for the immune activation when it was added to cells, and it was not verified from the viewpoint of whether or not the effect of the dispersion stability was exerted when the beverage was added.
於專利文獻9中記載有含有屬於昆氏乳桿菌(Lactobacillus kunkeei)之乳酸菌或其菌體處理物的食品組成物,作為食品組成物,亦例示有飲料類,但並未揭示於該食品組成物中進而摻合具有特定範圍之HLB之蔗糖脂肪酸酯。於專利文獻9之實施例中,記載有將特定乳酸菌粉末與蔗糖脂肪酸酯(通常為粉末狀或膏狀)之混合物填充至硬膠囊而獲得「乳酸菌膠囊」,但該組成物並非「飲料」,蔗糖脂肪酸酯之HLB及脂肪酸(殘基)之化合物名稱亦不明。 Patent Document 9 describes a food composition containing a lactic acid bacterium belonging to Lactobacillus kunkeei or a bacterial cell treated product thereof, and a food composition is also exemplified as a beverage, but it is not disclosed in the food composition. A sucrose fatty acid ester having a specific range of HLB is further blended. In the examples of Patent Document 9, it is described that a mixture of a specific lactic acid bacteria powder and a sucrose fatty acid ester (usually in the form of a powder or a paste) is filled into a hard capsule to obtain a "lactic acid bacteria capsule", but the composition is not a "beverage". The names of the compounds of HLB and fatty acids (residues) of sucrose fatty acid esters are also unknown.
[先前技術文獻] [Previous Technical Literature]
[專利文獻] [Patent Literature]
專利文獻1:日本專利第5690416號公報 Patent Document 1: Japanese Patent No. 5690416
專利文獻2:日本專利第5801802號公報 Patent Document 2: Japanese Patent No. 5801802
專利文獻3:日本特開2005-185132號公報 Patent Document 3: Japanese Laid-Open Patent Publication No. 2005-185132
專利文獻4:日本特開2006-325606號公報(日本專利第4017175號公報) Patent Document 4: JP-A-2006-325606 (Japanese Patent No. 4017175)
專利文獻5:日本特開2014-19號公報(日本專利第5868791號公報) Patent Document 5: Japanese Laid-Open Patent Publication No. 2014-19 (Japanese Patent No. 5,868,791)
專利文獻6:日本特開平11-75683號公報(日本專利第3509566號公報) Patent Document 6: Japanese Laid-Open Patent Publication No. Hei 11-75683 (Japanese Patent No. 3509566)
專利文獻7:日本特開2000-312572號公報 Patent Document 7: Japanese Laid-Open Patent Publication No. 2000-312572
專利文獻8:日本特開2016-5452號公報 Patent Document 8: JP-A-2016-5452
專利文獻9:WO2013/099883號 Patent Document 9: WO2013/099883
於欲利用碳酸飲料攝取乳酸菌等微生物菌體之情形時,為了擴大最終製品形態之範圍,較佳為於碳酸飲料中含有微生物菌體粉末,又,於欲攝取存在於菌體內部之生理活性物質之情形時,較佳為於碳酸飲料中含有破壞了微生物菌體之破壞處理菌體粉末。然而,發現如下課題:於該情形時,於保存中微生物菌體粉末容易於碳酸飲料中形成沉澱物或凝聚物。尤其是,於微生物菌體粉末為破壞處理菌體粉末之情形時,容易發生菌體粉末之沉澱物附著於容器底面、或者液中或沉澱物中之菌體粉末彼此凝聚而形成堅硬之凝聚物,因此難以攝取生理活性物質,碳酸飲料之外觀亦較差。尤其是,於振盪飲料容器而無法飲用之碳酸飲料中,會產生不易使容器底面之沉澱物分散或使凝聚物崩解之問題。又,亦發現如下課題:於碳酸飲料之製造時,微生物菌體粉末(尤其是破壞處理菌體粉末)凝聚而無法將微生物菌體均勻地填充至容器。 When it is desired to ingest a microbial cell such as a lactic acid bacterium by using a carbonated beverage, in order to expand the range of the final product form, it is preferred to contain the microbial cell powder in the carbonated beverage and to ingest the physiologically active substance present in the inside of the cell. In the case of the carbonated beverage, it is preferred to contain the damaged bacterial powder which destroys the microbial cells. However, it has been found that in this case, the microbial cell powder is likely to form a precipitate or agglomerate in the carbonated beverage during storage. In particular, when the microbial cell powder is used to destroy the treated bacterial powder, it is easy to cause the precipitate of the bacterial powder to adhere to the bottom surface of the container, or the bacterial powder in the liquid or the precipitate to agglomerate each other to form a hard aggregate. Therefore, it is difficult to take up physiologically active substances, and the appearance of carbonated drinks is also poor. In particular, in carbonated beverages which are oscillating a beverage container and are not drinkable, there is a problem that it is difficult to disperse the precipitate on the bottom surface of the container or to disintegrate the aggregate. Further, in the production of a carbonated beverage, the microbial cell powder (especially the destructively treated bacterial powder) is aggregated, and the microbial cells cannot be uniformly filled into the container.
因此,本發明之一態樣之課題在於提供一種提高含有乳酸菌等微生物菌體之粉末之碳酸飲料中製造時及保存中所產生之該微生物菌體粉末之沉澱物或凝聚物之分散性及/或崩解性之有效手段。 Therefore, an object of one aspect of the present invention is to provide a dispersion of a precipitate or agglomerate of the microbial cell powder produced during the production and storage of a carbonated beverage containing a microbial cell such as a lactic acid bacterium and/or Or an effective means of disintegration.
本發明人等為了解決上述課題而反覆進行了努力研究,結果發現,藉由在碳酸飲料中與乳酸菌等微生物菌體粉末一起摻合具有特定HLB之特定種類之蔗糖脂肪酸酯,可顯著提高該碳酸飲料之製造時及保存中所產生之微 生物菌體粉末之沉澱物或凝聚物之分散性及/或崩解性,從而完成了本發明。關於蔗糖脂肪酸酯,習知為作為食品添加物(乳化劑)廣泛摻合於各種飲食品中之化合物,但本發明限定於特定種類之蔗糖脂肪酸酯中具有特定HLB者,基於具有可提高碳酸飲料中所含之微生物菌體粉末之沉澱物及凝聚物之分散性及/或崩解性的意外之屬性(用途)而完成者。進而,本發明人等亦發現,具有特定HLB之特定種類之蔗糖脂肪酸酯中之幾種可使尤其於摻合如上述之乳化劑之情形時對碳酸飲料而言容易成為問題的開塞時及/或填充時之噴射溢出不易發生,即,藉由選擇較佳之蔗糖脂肪酸酯,可提高如上述之微生物菌體粉末之沉澱物及凝聚物之分散性及/或崩解性,另一方面,亦可將開塞時及/或填充時之噴射溢出抑制為與不摻合如上述之乳化劑之情形相同之程度。 In order to solve the above problems, the inventors of the present invention have conducted intensive studies, and as a result, it has been found that by blending a specific type of sucrose fatty acid ester having a specific HLB with a microbial cell powder such as lactic acid bacteria in a carbonated beverage, the inventors can remarkably improve the The present invention has been completed in the dispersibility and/or disintegration property of a precipitate or aggregate of a microbial cell powder produced during the production and storage of a carbonated beverage. The sucrose fatty acid ester is a compound widely blended as a food additive (emulsifier) in various foods and drinks, but the present invention is limited to a specific type of HLB in a specific type of sucrose fatty acid ester, and can be improved based on The deposit of the microbial cell powder contained in the carbonated beverage and the property (use) of the dispersibility of the aggregate and/or the disintegration property of the disintegration are completed. Further, the present inventors have also found that several of the specific types of sucrose fatty acid esters having a specific HLB can be used as a problem in the case of blending an emulsifier as described above, which is easy to be a problem for carbonated beverages. And/or the ejection overflow at the time of filling is not easy to occur, that is, by selecting a preferred sucrose fatty acid ester, the dispersibility and/or disintegration property of the precipitate and aggregate of the microbial cell powder as described above can be improved, and the other On the other hand, it is also possible to suppress the ejection overflow at the time of opening and/or filling to the same extent as in the case of not incorporating the emulsifier as described above.
再者,本申請人為了解決上述課題,對如下發明進行了專利申請:在碳酸或非碳酸之飲料中,單獨地將聚甘油脂酸酯與與微生物菌體粉末一起摻合,或併用聚甘油脂肪酸酯及單甘油有機酸酯而與微生物菌體粉末一起摻合(日本專利特願2016-240827號,以下,將該申請之發明稱為「先前發明」)。與先前發明相比,本發明之提高微生物菌體之沉澱物及凝聚物之分散性及/或崩解性之作用效果為同等以上優異,更為優異的是:較佳為開塞時及/或填充時之噴射溢出難以發生(與不使用聚甘油脂肪酸酯等之情形為相同程度)。 Furthermore, in order to solve the above problems, the present applicant has made a patent application for the following invention: in a carbonated or non-carbonated beverage, the polyglyceride is separately blended with the microbial powder, or the polyglycerol is used in combination. The fatty acid ester and the monoglycerin organic acid ester are blended together with the microbial cell powder (Japanese Patent Application No. 2016-240827, the disclosure of which is hereby incorporated herein by reference). Compared with the prior invention, the effect of improving the dispersibility and/or disintegration property of the precipitates and aggregates of the microbial cells of the present invention is equal to or higher than that of the above-described invention, and more preferably, it is preferably at the time of opening and/or Ejection overflow at the time of filling or the like is hard to occur (to the same extent as in the case of not using polyglycerin fatty acid ester or the like).
即,本發明包含以下之發明。 That is, the present invention includes the following inventions.
[項1] [item 1]
一種含有微生物菌體之碳酸飲料,其特徵在於:含有(A)微生物菌體粉末、及(B)選自由HLB為6~17之蔗糖硬脂酸酯、HLB為14~16之蔗糖油酸酯、HLB為15~17之蔗糖月桂酸酯、及HLB為14~17之蔗糖棕櫚酸酯所組成之群中至少一種蔗糖脂肪酸酯。 A carbonated beverage containing microbial cells, comprising: (A) a microbial cell powder, and (B) a sucrose oleate selected from the group consisting of sucrose stearate having an HLB of 6 to 17 and an HLB of 14 to 16. And HLB is at least one sucrose fatty acid ester of a group consisting of 15 to 17 sucrose laurate and HLB 14 to 17 sucrose palmitate.
[項2] [item 2]
如項1所述之含有微生物菌體之碳酸飲料,其中,上述蔗糖脂肪酸酯(B)係選自由HLB為15.5~16.5之蔗糖硬脂酸酯、HLB為14~16之蔗糖油酸酯、HLB為15~17之蔗糖月桂酸酯、及HLB為14~17之蔗糖棕櫚酸酯所組成之群中至少一種。 The carbonated beverage containing microbial cells according to Item 1, wherein the sucrose fatty acid ester (B) is selected from the group consisting of sucrose stearate having an HLB of 15.5 to 16.5 and sucrose oleate having an HLB of 14 to 16, HLB is at least one of a group consisting of 15 to 17 sucrose laurate and 14 to 17 sucrose palmitate.
[項3] [item 3]
如項2所述之含有微生物菌體之碳酸飲料,其中,上述蔗糖脂肪酸酯(B)係選自由HLB為14~16之蔗糖油酸酯、HLB為15~17之蔗糖月桂酸酯、及HLB為14.5~15.5之蔗糖棕櫚酸酯所組成之群中至少一種。 The carbonated beverage containing microbial cells according to Item 2, wherein the sucrose fatty acid ester (B) is selected from the group consisting of sucrose oleate having an HLB of 14 to 16, sucrose laurate having an HLB of 15 to 17, and The HLB is at least one of the group consisting of sucrose palmitate of 14.5 to 15.5.
[項4] [item 4]
如項1至3中任一項所述之含有微生物菌體之碳酸飲料,其中,上述飲料中之上述蔗糖脂肪酸酯(B)之含量為0.001~0.2質量%。 The carbonated beverage containing a microbial cell according to any one of the items 1 to 3, wherein the content of the sucrose fatty acid ester (B) in the beverage is 0.001 to 0.2% by mass.
[項5] [item 5]
如項1至4中任一項所述之含有微生物菌體之碳酸飲料,其中,上述微生物菌體粉末(A)係破壞處理微生物菌體粉末。 The microbial cell-containing carbonated beverage according to any one of the items 1 to 4, wherein the microbial cell powder (A) is a microbial cell powder.
[項6] [item 6]
如項1至5中任一項所述之含有微生物菌體之碳酸飲料,其中上述微生物菌體粉末(A)係乳酸菌之菌體粉末。 The microbial cell-containing carbonated beverage according to any one of items 1 to 5, wherein the microbial cell powder (A) is a bacterial powder of lactic acid bacteria.
[項7] [item 7]
如項6所述之含有微生物菌體之碳酸飲料,其中上述乳酸菌係屬於乳酸桿菌屬之乳酸菌。 The carbonated beverage containing microbial cells according to Item 6, wherein the lactic acid bacteria are lactic acid bacteria of the genus Lactobacillus.
[項8] [item 8]
如項1至7中任一項所述之含有微生物菌體之碳酸飲料,其中,上述飲料進而包含乳品。 The carbonated beverage containing microbial cells according to any one of items 1 to 7, wherein the beverage further comprises a dairy product.
[項9] [item 9]
一種提高製造時或保管中之碳酸飲料中微生物菌體粉末之沉澱物或凝聚物之分散性及/或崩解性之方法,係使微生物菌體粉末與蔗糖脂肪酸酯共存於溶液中。 A method for improving the dispersibility and/or disintegration property of a precipitate or agglomerate of a microbial cell powder in a carbonated beverage during production or storage, wherein the microbial cell powder and the sucrose fatty acid ester are coexisted in the solution.
根據本發明,提供一種含有作為用以維持增進健康之功能成分而有用之乳酸菌等微生物菌體粉末且製造時及保存時之分散穩定性及/或凝聚塊之崩解性優異的碳酸飲料。本發明之碳酸飲料由於保存中所產生之微生物菌體之沉澱物或凝聚物之分散性及/或崩解性良好,沉澱物或凝聚物不會固著於容器底,因此即便產生沉澱物或凝聚物,於飲用前輕輕振盪容器(碳酸飲料不會噴出之程度)便可使之再分散。本發明之碳酸飲料進而可製成開塞時及/或填充時之噴射溢出受到抑制者。又,根據本發明,可提高製造時之微生物菌體之分散性及/或沉澱塊之崩解性,因此可將微生物菌體均勻地填充至碳酸飲料。即便為容易產生沉澱物或凝聚物並且微生物菌體為破壞處理物之情形時,亦可充分發揮此種本發明之作用效果。 According to the present invention, there is provided a carbonated beverage which is excellent in dispersion stability and/or disintegration property of agglomerates at the time of production and storage, as a microbial cell powder such as lactic acid bacteria which is useful as a functional component for maintaining health. In the carbonated beverage of the present invention, since the dispersibility and/or disintegration property of the precipitate or aggregate of the microbial cells produced during storage is good, the precipitate or the agglomerate is not fixed to the bottom of the container, so even if a precipitate or Condensate, which can be redispersed by gently oscillating the container (the extent to which the carbonated beverage does not eject) before drinking. The carbonated beverage of the present invention can be further prepared to suppress the ejection overflow during the opening and/or filling. Moreover, according to the present invention, the dispersibility of the microbial cells and/or the disintegration property of the precipitates at the time of production can be improved, so that the microbial cells can be uniformly filled into the carbonated beverage. Even in the case where precipitates or aggregates are easily generated and the microbial cells are destroyed, the effects of the present invention can be sufficiently exerted.
圖1係表示靜置時分散性之評價基準(參照試驗例1、(2-1)之項)的容器底面外觀照片。 Fig. 1 is a photograph showing the appearance of the bottom surface of the container in the evaluation criteria of the dispersibility at the time of standing (refer to the test example 1 and (2-1)).
圖2係表示沉澱塊崩解性之評價基準(參照試驗例1、(2-2)之項)的容器底面外觀照片。 Fig. 2 is a photograph showing the appearance of the bottom surface of the container of the evaluation criteria for the disintegration property of the precipitate (refer to Test Example 1 and (2-2)).
1.含有微生物菌體之碳酸飲料 1. Carbonated beverage containing microbial cells
本發明之碳酸飲料係含有微生物菌體粉末(A)、及作為用以提高製造時及保存中所產生之該微生物菌體粉末之沉澱物或凝聚物之分散性及/或崩解性之成分的具有特定HLB之特定蔗糖脂肪酸酯(B)(於本說明書中,有時簡記作「蔗糖脂肪酸酯(B)」)的碳酸飲料。 The carbonated beverage of the present invention contains the microbial cell powder (A) and a component for improving the dispersibility and/or disintegration property of the precipitate or agglomerate of the microbial cell powder produced during and during storage. A carbonated beverage having a specific HLB-specific sucrose fatty acid ester (B) (sometimes abbreviated as "sucrose fatty acid ester (B)" in the present specification).
關於碳酸飲料之種類,只要可摻合乳酸菌或酵母等微生物菌體,則並無特別限定,例如可列舉:乳性飲料、果汁、蔬菜汁飲料、茶飲料、咖啡飲料、功能性飲料、運動飲料等。 The type of the carbonated beverage is not particularly limited as long as it can incorporate a microbial cell such as a lactic acid bacterium or a yeast, and examples thereof include a milk beverage, a juice, a vegetable juice beverage, a tea beverage, a coffee beverage, a functional beverage, and a sports drink. Wait.
此處,「碳酸飲料」係作為如下用語使用:除相當於通常之食品之碳酸飲料以外,亦包含相當於在醫藥品以外可為了維持或增進健康而攝取之食品、例如健康食品、功能性食品、保健功能食品、或特別用途食品之碳酸飲料。健康食品包含以營養輔助食品、健康輔助食品、補充品等名稱提供之食品。保健功能食品包含由食品衛生法或健康增進法定義且可標示特定保健效果或營養成分功能、疾病風險降低等的特定保健用食品及營養功能食品、以及由食品標示法定義且可標示就基於科學根據之功能性向消費者廳長官申報之內容的功能性標示食品。又,特別用途食品包含標示適於特定對象者或具有特定疾患之患者之主旨的病人用食品、老年人用食品、嬰兒用食品、孕產婦用食品等。 Here, the "carbonated beverage" is used as a product similar to the carbonated beverage of a normal food, and includes foods such as health foods and functional foods that can be taken in order to maintain or improve health other than pharmaceuticals. , health functional foods, or carbonated beverages for special purpose foods. Healthy foods include foods provided under the names of nutritional supplements, health supplements, supplements, and the like. Health functional foods include specific health foods and nutritious functional foods defined by the Food Sanitation Law or the Health Promotion Law and which can indicate specific health effects or nutrient functions, disease risk reduction, etc., and are defined by the food labeling method and can be labeled based on science. A functionally labeled food that is declared to the Consumer Affairs Office based on its functionality. Further, the special-purpose food includes a patient food, an elderly food, a baby food, a maternal food, and the like which are intended to be suitable for a specific subject or a patient having a specific disease.
[微生物菌體粉末] [microbial cell powder]
關於本發明之碳酸飲料所含有之用於微生物菌體粉末之製備之微生物菌體,代表性而言係指乳酸菌之菌體,但並不限定於此,例如亦可為酵母之菌體。又,乳酸菌除乳酸桿菌、乳酸球菌以外,作為廣義之乳酸菌,亦包含雙叉乳酸桿菌。作為乳酸菌之菌體,只要為飲食品中通常所使用者,則並無限定,例如可列舉屬於乳酸桿菌(Lactobacillus)屬、雙叉桿菌(Bifidobacterium)屬、白念珠球菌(Leuconostoc)屬、乳球菌(Lactococcus)屬、小球菌 (Pediococcus)屬、腸球菌(Enterococcus)屬、鏈球菌(Streptococcus)屬、魏斯氏菌(Weissella)屬等之乳酸菌之菌體,其中,較佳為屬於乳酸桿菌屬之乳酸菌之菌體。該等乳酸菌之菌體可使用一種,亦可將2種以上混合而使用。 The microbial cell for the preparation of the microbial cell powder contained in the carbonated beverage of the present invention is typically a cell of a lactic acid bacterium, but is not limited thereto, and may be, for example, a yeast cell. Further, in addition to Lactobacillus and Lactococcus, the lactic acid bacteria include Lactobacillus bifidum as a generalized lactic acid bacterium. The lactic acid bacteria are not limited as long as they are usually used in foods and drinks, and examples thereof include Lactobacillus, Bifidobacterium, Leuconostoc, and Lactococcus. a lactic acid bacterium of the genus (Lactococcus), the genus Pediococcus, the genus Enterococcus, the genus Streptococcus, the genus Weissella, and the like, and preferably belongs to the genus Lactobacillus The bacterium of lactic acid bacteria. These lactic acid bacteria may be used alone or in combination of two or more.
作為屬於乳酸桿菌屬之乳酸菌,例如可列舉:噬澱粉乳桿菌、加氏乳桿菌、嗜酸乳桿菌、短乳桿菌、乾酪乳桿菌、德氏乳桿菌(Lactobacillus delbrueckii)、發酵乳桿菌、克菲爾瑞士乳桿菌、開菲爾乳桿菌、副乾酪乳桿菌、植物乳桿菌(lactobacillus plantarum)、保加利亞乳桿菌、鼠李糖乳桿菌、唾液乳桿菌、約氏乳桿菌、捲曲乳桿菌、雞乳桿菌(Lactobacillus gallinarum)等。 Examples of the lactic acid bacteria belonging to the genus Lactobacillus include Lactobacillus amylovorum, Lactobacillus bergii, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Kefir. Lactobacillus helveticus, Lactobacillus faecalis, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus johnsonii, Lactobacillus crispus, Lactobacillus (Lactobacillus gallinarum) and the like.
雙叉桿菌屬亦稱作雙歧桿菌,作為此種乳酸菌,例如可列舉:嬰兒雙叉桿菌、青春雙叉桿菌、短型雙叉桿菌、龍根雙叉桿菌、假長雙叉桿菌、動物雙叉桿菌、雙岐雙叉桿菌、雷特氏叉桿菌、鏈狀雙叉桿菌、假鏈狀雙叉桿菌、及大雙叉桿菌等。 Bifidobacterium is also called Bifidobacterium. As such a lactic acid bacterium, for example, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium breve, Bifidobacterium breve, Bifidobacterium breve, and animal doubles Trichoderma, Bifidobacterium bifidum, B. reuteri, Bifidobacterium breve, Bifidobacterium breve, and Bifidobacterium breve.
作為屬於明串珠菌屬之乳酸菌,例如可列舉腸膜狀明串珠菌、乳明串珠菌等。 Examples of the lactic acid bacteria belonging to the genus Leuconostoc, for example, Leuconostoc mesophila and Leuconostoc cumin.
作為屬於乳球菌屬之乳酸菌,例如可列舉雷特氏乳球菌(Lactococcus lactis)、植物乳球菌、棉子糖乳球菌、乳脂乳球菌等。 Examples of the lactic acid bacteria belonging to the genus Lactococcus include Lactococcus lactis, Lactococcus lentia, Lactococcus saccharum, and Lactococcus lactis.
作為屬於小球菌屬之乳酸菌,例如可列舉戊糖片球菌、及有害片球菌等。 Examples of the lactic acid bacteria belonging to the genus Pediococcus include Pediococcus pentosaceus and harmful bacterium.
作為屬於腸球菌屬之乳酸菌,例如可列舉糞腸球菌、海氏腸球菌、及屎腸球菌等。 Examples of the lactic acid bacteria belonging to the genus Enterococcus include Enterococcus faecalis, Enterococcus faecalis, and Enterococcus faecium.
作為屬於鏈球菌屬之乳酸菌,例如可列舉嗜熱鏈球菌、乳鏈球菌、雙乙醯乳酸鏈球菌、糞鏈球菌等。 Examples of the lactic acid bacteria belonging to the genus Streptococcus include Streptococcus thermophilus, Streptococcus lactis, Streptococcus faecalis, Streptococcus faecalis, and the like.
作為屬於魏斯氏菌屬之乳酸菌,可列舉食竇魏斯氏菌、融合魏 斯氏菌、耐鹽魏斯氏菌、希臘魏斯氏菌、坎氏魏斯氏菌、泡菜魏斯氏菌、韓國魏斯氏菌、微小魏斯氏菌、類腸膜魏斯氏菌、土壤魏斯氏菌、泰國魏斯氏菌、綠色魏斯氏菌等。 Examples of lactic acid bacteria belonging to the genus Weissella include Weissella sinensis, Weissella sphaeroides, Weissella-tolerant bacteria, Weissella serrata, Weissella canis, and Weissella kimchi , Weissella ssp., Weissella sinensis, Weissella faecalis, Weissella sphaeroides, Weissella sinensis, and Weissella versicolor.
本發明之碳酸飲料中所使用之屬於上述乳酸菌種之菌株可為來自天然之單離株、寄存株、保存株、市售株等中之任一種。 The strain belonging to the lactic acid bacteria species used in the carbonated beverage of the present invention may be any one of natural isolates, deposited strains, preserved strains, and commercially available strains.
本發明之碳酸飲料中所使用之微生物菌體、較佳為選自屬於乳酸桿菌屬之乳酸菌中之菌體可藉由使用微生物菌體之培養通常所使用之培養基,於通常使用之條件下進行培養而進行增殖回收。 The microbial cells used in the carbonated beverage of the present invention, preferably selected from the lactic acid bacteria belonging to the genus Lactobacillus, can be subjected to usual use using a medium generally used for culturing the microbial cells. The culture is carried out for proliferation recovery.
培養用培養基通常只要為含有碳源、氮源、無機鹽類等,可有效率地進行上述菌種之培養之培養基,則可使用天然培養基、合成培養基中之任一種。作為碳源,例如可使用乳糖、葡萄糖、蔗糖、果糖、半乳糖、糖蜜等,作為氮源,例如可使用酪蛋白水解物、乳清蛋白水解物、大豆蛋白水解物、酵母萃取液、肉萃取液等有機含氮物。又,作為無機鹽類,例如可使用磷酸鹽、鈉、鉀、鎂、錳、鐵、鋅等。作為適於乳酸菌之培養之培養基,例如可列舉MRS液體培養基、GAM培養基、BL培養基、Briggs Liver Broth、獸乳、脫脂乳、乳性乳清等。可較佳地使用經過滅菌之MRS培養基。又,於在食品用途中使用之情形時,亦可使用僅由食品素材以及食品添加物所構成之培養基。作為天然培養基,亦可使用番茄汁、蘿蔔汁、其他蔬菜汁、或者蘋果、鳳梨、葡萄果汁等。 The culture medium is usually any one of a natural medium and a synthetic medium, as long as it is a medium containing a carbon source, a nitrogen source, an inorganic salt or the like and can efficiently culture the above-mentioned species. As the carbon source, for example, lactose, glucose, sucrose, fructose, galactose, molasses, or the like can be used. As the nitrogen source, for example, casein hydrolyzate, whey protein hydrolyzate, soy protein hydrolyzate, yeast extract, meat extract can be used. Organic nitrogenous substances such as liquid. Further, as the inorganic salt, for example, phosphate, sodium, potassium, magnesium, manganese, iron, zinc or the like can be used. Examples of the medium suitable for culturing the lactic acid bacteria include MRS liquid medium, GAM medium, BL medium, Briggs Liver Broth, animal milk, skim milk, milk whey, and the like. Sterilized MRS medium can be preferably used. Further, in the case of use in food applications, a medium composed only of food materials and food additives may be used. As the natural medium, tomato juice, radish juice, other vegetable juice, or apple, pineapple, grape juice, or the like can also be used.
培養係於20~50℃、較佳為25~42℃、更佳為約37℃下,於厭氧條件下進行。溫度條件可利用恆溫槽、加熱套、套管等進行調整。又,厭氧條件下係指菌可增殖之程度之低氧環境下,例如可藉由使用厭氧室、厭氧盒或裝入有脫氧劑之密閉容器或袋等,或者僅藉由將培養容器密閉而設為厭氧條件。培養之形式係靜置培養、振盪培養、槽培養等。又,培養時間並無特別限制, 例如可設為3小時~96小時。培養開始時之培養基之pH值例如較佳為維持於4.0~8.0。 The culture is carried out under anaerobic conditions at 20 to 50 ° C, preferably 25 to 42 ° C, more preferably about 37 ° C. The temperature conditions can be adjusted using a thermostatic bath, a heating jacket, a casing, and the like. Further, under anaerobic conditions, it means that the bacteria can proliferate in a low-oxygen environment, for example, by using an anaerobic chamber, an anaerobic box, or a sealed container or bag filled with a deoxidizing agent, or simply by culturing The container is sealed and set to an anaerobic condition. The culture form is static culture, shaking culture, tank culture, and the like. Further, the culture time is not particularly limited, and for example, it can be set to 3 hours to 96 hours. The pH of the medium at the start of the culture is preferably maintained at 4.0 to 8.0, for example.
例如,於使用乳酸菌、噬澱粉乳桿菌CP1563株(寄存編號FERM BP-11255)作為微生物菌體之情形時,可於食品級之乳酸菌用培養基植菌該乳酸菌,於約37℃下歷時一晚(約18小時)進行培養。 For example, when lactic acid bacteria or Lactobacillus amylovorum CP1563 strain (registered number FERM BP-11255) is used as the microbial cell, the lactic acid bacteria can be sterilized in a food-grade lactic acid bacteria culture medium, and it is left at about 37 ° C for one night ( The culture was carried out for about 18 hours.
本發明之碳酸飲料所使用之「微生物菌體粉末」可藉由使用該技術領域中公知之方法及機器將微生物菌體之培養液乾燥後製成粉狀物而獲得。作為具體之乾燥方法,並無特別限制,例如可列舉噴霧乾燥、轉筒乾燥、熱風乾燥、真空乾燥、冷凍乾燥等,可將該等乾燥手段單獨或組合而使用。 The "microbial cell powder" used in the carbonated beverage of the present invention can be obtained by drying a culture solution of the microbial cells using a method and a machine known in the art to obtain a powder. The drying method is not particularly limited, and examples thereof include spray drying, drum drying, hot air drying, vacuum drying, and freeze drying. These drying means can be used singly or in combination.
微生物菌體粉末亦可為藉由破壞微生物菌體之細胞結構使菌體損傷而製成相較於僅藉由冷凍乾燥等方法進行乾燥之微生物菌體粉末更微細之粉末的「破壞處理微生物菌體粉末」。破壞處理微生物菌體粉末係藉由直接回收經破壞之微生物菌體整體(即,構成細胞之本質上之全部成分)而獲得。 The microbial cell powder may also be a "destructively treated microorganism" which is made by destroying the cell structure of the microbial cell and causing the cell to be damaged by a finer powder of the microbial cell powder which is dried only by freeze drying or the like. Body powder". The destruction treatment of the microbial cell powder is obtained by directly recovering the entire damaged microbial cell (i.e., all the constituent components of the cell).
微生物菌體之破壞處理可使用該技術領域中公知之方法及機器,藉由例如物理破碎、磨碎處理、酵素溶解處理、化學處理、或自溶解處理等而進行。 The destruction treatment of the microbial cells can be carried out by a method and a machine known in the art, for example, by physical disruption, grinding treatment, enzyme dissolution treatment, chemical treatment, or self-dissolution treatment.
物理破碎可藉由濕式(將微生物菌體於懸濁液之狀態下進行處理)或乾式(於微生物菌體粉末之狀態下進行處理)中之任一者進行,可藉由使用均質機、球磨機、珠磨機、行星研磨機等之攪拌,藉由使用噴射磨機、法式壓碎機、細胞破碎機等之壓力,或者藉由過濾器過濾,而使微生物菌體損傷。 Physical disruption can be carried out by either a wet type (treatment of the microbial cells in the suspension state) or a dry type (treatment in the state of the microbial cell powder), by using a homogenizer, The agitation of the ball mill, the bead mill, the planetary mill, or the like is performed by using a pressure of a jet mill, a French crusher, a cell crusher, or the like, or by filtration through a filter to damage the microbial cells.
酵素溶解處理例如藉由使用溶菌酶等酵素破壞微生物菌體之細胞壁而進行。 The enzyme dissolution treatment is carried out, for example, by using an enzyme such as lysozyme to destroy the cell wall of the microbial cells.
化學處理例如藉由使用甘油脂肪酸酯、大豆磷脂質等界面活性 劑破壞微生物菌體之細胞結構而進行。 The chemical treatment is carried out, for example, by destroying the cell structure of the microbial cells by using a surfactant such as glycerin fatty acid ester or soybean phospholipid.
自溶解處理係藉由利用微生物自身之酵素使微生物菌體溶解而進行。 The self-dissolution treatment is carried out by dissolving the microbial cells using the enzyme of the microorganism itself.
上述各處理中,由於無需添加其他試劑或成分,故而較佳為物理破碎,更佳為利用乾式之物理破碎。 In each of the above treatments, since it is not necessary to add other reagents or components, it is preferably physically broken, and it is more preferable to use dry physical crushing.
關於物理破碎,更具體而言,可藉由如下方法等而進行:於公知之乾式行星研磨機細胞破碎機(GOT5 Galaxy5等)中,將微生物菌體粉末於各種滾珠(例如,氧化鋯製10mm滾珠、氧化鋯製5mm滾珠、氧化鋁製1mm滾珠)共存下,以轉速50~10,000rpm(例如,190rpm)進行30分鐘~20小時(例如,5小時)處理之方法;將微生物菌體粉末於公知之乾式噴射磨機細胞破碎機(Jet-O-Mizer等)中,以供給速度0.01~10,000g/min(例如,0.5g/min)、噴出壓力1~1,000kg/cm2(例如,6kg/cm2)之壓力,進行1~10次(例如,1次)處理之方法。又,亦可藉由如下方法等而進行:將微生物菌體懸濁液於公知之球磨機細胞破碎機(DYNO-MILL破碎裝置等)中,使用玻璃珠,以周速10.0~20.0m/s(例如,約14.0m/s)、處理流速0.1~10L/10min(例如,約1L/10min),於破碎槽溫度10~30℃(例如,約15℃)下進行1~7次(例如,3~5次)處理之方法;將微生物菌體懸濁液於公知之濕式噴射磨機細胞破碎機(JN20 Nano Jet Pul等)中,以噴出壓力50~1,000Mpa(例如,270MPa)、處理流速50~1,000ml/min(例如,300ml/min)進行1~30次(例如,10次)處理之方法。 The physical crushing can be carried out by, for example, a known dry planetary grinder cell crusher (GOT5 Galaxy 5 or the like) in which microbial cells are powdered in various kinds of balls (for example, zirconia 10 mm). In the coexistence of balls, zirconia 5 mm balls, and alumina 1 mm balls, the method is carried out at a rotational speed of 50 to 10,000 rpm (for example, 190 rpm) for 30 minutes to 20 hours (for example, 5 hours); A known dry jet mill cell crusher (Jet-O-Mizer, etc.) has a supply speed of 0.01 to 10,000 g/min (for example, 0.5 g/min) and a discharge pressure of 1 to 1,000 kg/cm 2 (for example, 6 kg). The pressure of /cm 2 ) is performed 1 to 10 times (for example, 1 time). Further, it can be carried out by using a microbial suspension in a known ball mill cell crusher (DYNO-MILL crushing device or the like), using glass beads at a peripheral speed of 10.0 to 20.0 m/s ( For example, about 14.0 m/s), a treatment flow rate of 0.1 to 10 L/10 min (for example, about 1 L/10 min), and 1 to 7 times at a crushing tank temperature of 10 to 30 ° C (for example, about 15 ° C) (for example, 3) ~5 times) treatment method; the microbial suspension is sprayed in a known wet jet mill cell crusher (JN20 Nano Jet Pul, etc.) at a discharge pressure of 50 to 1,000 MPa (for example, 270 MPa), and the treatment flow rate A method of performing 1 to 30 times (for example, 10 times) at 50 to 1,000 ml/min (for example, 300 ml/min).
關於藉由上述方法獲得之破壞處理微生物菌體,於乾式之情形時,可直接製成粉狀物,又,於濕式之情形時,可進行乾燥而製成粉狀物。作為具體之乾燥方法,並無特別限制,例如可列舉噴霧乾燥、轉筒乾燥、熱風乾燥、真空乾燥、冷凍乾燥等,可將該等乾燥手段單獨或組合而使用。 Regarding the destruction treatment of the microbial cells obtained by the above method, in the case of a dry type, it can be directly formed into a powder, and in the case of a wet type, it can be dried to obtain a powder. The drying method is not particularly limited, and examples thereof include spray drying, drum drying, hot air drying, vacuum drying, and freeze drying. These drying means can be used singly or in combination.
本發明之碳酸飲料中之微生物菌體粉末(A)之含量並無特別限定,較佳為可期待生理活性(例如,脂質代謝及/或糖代謝之改善效果)之量,例如為0.001~1.0質量%,更佳為0.01~0.1質量%。 The content of the microbial cell powder (A) in the carbonated beverage of the present invention is not particularly limited, and is preferably an amount that can expect physiological activity (for example, an effect of improving lipid metabolism and/or glucose metabolism), for example, 0.001 to 1.0. The mass % is more preferably 0.01 to 0.1% by mass.
[蔗糖脂肪酸酯] [sucrose fatty acid ester]
於本發明之碳酸飲料中,與微生物菌體粉末一起,摻合具有特定HLB之蔗糖脂肪酸酯,即HLB為6~17之蔗糖硬脂酸酯、HLB為14~16之蔗糖油酸酯、HLB為15~17之蔗糖月桂酸酯、或HLB為14~17之蔗糖棕櫚酸酯。該等蔗糖脂肪酸酯可使用任一種,亦可將2種以上併用。 In the carbonated beverage of the present invention, together with the microbial cell powder, a sucrose fatty acid ester having a specific HLB, that is, a sucrose stearate having an HLB of 6 to 17, and a sucrose oleate having an HLB of 14 to 16, The HLB is 15 to 17 sucrose laurate or the HLB is 14 to 17 sucrose palmitate. Any of these sucrose fatty acid esters may be used alone or in combination of two or more.
就針對微生物菌體粉末之沉澱物及凝聚物之分散性及/或崩解性之作用效果之觀點而言,作為蔗糖脂肪酸酯,較佳為使用HLB為15.5~16.5之蔗糖硬脂酸酯、HLB為14~16之蔗糖油酸酯、HLB為15~17之蔗糖月桂酸酯、或HLB為14~17之蔗糖棕櫚酸酯。該等蔗糖脂肪酸酯可使用任一種,亦可將2種以上併用。 From the viewpoint of the effect of the dispersibility and/or disintegration property of the precipitate of the microbial cell powder and the agglomerate, it is preferable to use a sucrose stearate having an HLB of 15.5 to 16.5 as the sucrose fatty acid ester. HLB is 14~16 sucrose oleate, sucrose laurate with HLB of 15~17, or sucrose palmitate with HLB of 14~17. Any of these sucrose fatty acid esters may be used alone or in combination of two or more.
進而,就不僅針對微生物菌體粉末之沉澱物及凝聚物之分散性及/或崩解性之作用效果,而且亦增添針對開塞時噴射溢出及填充時噴射溢出之作用效果之觀點而言,作為蔗糖脂肪酸酯,較佳為使用HLB為14~16之蔗糖油酸酯、HLB為15~17之蔗糖月桂酸酯、或HLB為14.5~15.5之蔗糖棕櫚酸酯。該等蔗糖脂肪酸酯可使用任一種,亦可將2種以上併用。 Further, it is effective not only for the effect of the dispersibility and/or disintegration property of the precipitate of the microbial cell powder and the agglomerate, but also for the effect of the ejection overflow at the time of opening and the ejection overflow at the time of filling. As the sucrose fatty acid ester, sucrose oleate having an HLB of 14 to 16, sucrose laurate having an HLB of 15 to 17, or sucrose palmitate having an HLB of 14.5 to 15.5 is preferably used. Any of these sucrose fatty acid esters may be used alone or in combination of two or more.
蔗糖脂肪酸酯係食品衛生法中核準為食品添加物(食品用乳化劑)之化合物,係以蔗糖作為親水基且以酯鍵結之脂肪酸作為親油基的非離子界面活性劑。蔗糖1分子中有8個羥基,於該羥基上酯鍵結1個以上之脂肪酸,藉此存在單酯至八酯。蔗糖甘油酸酯通常製造成“含有單酯至八酯之化合物中之多種之組成物”,並且販賣。根據脂肪酸之種類與所含有之酯化合物各者之比率(酯化合物之摻合組成),HLB發生變動,一般而言,越多地含有脂肪酸 之鍵結數較少之酯化合物,則作為組成物之蔗糖脂肪酸酯之HLB越大(為親水性),越多地含有脂肪酸之鍵結數較多之酯化合物,則組成物之蔗糖脂肪酸酯之HLB越小(為親油性)。換言之,蔗糖每1分子之脂肪酸之鍵結數之平均值(平均鍵結數)越小,則蔗糖脂肪酸酯之HLB越大,脂肪酸之平均鍵結數越大,則蔗糖脂肪酸酯之HLB越小。 The sucrose fatty acid ester is a compound approved as a food additive (an emulsifier for foods) in the food hygiene method, and is a nonionic surfactant having sucrose as a hydrophilic group and an ester-bonded fatty acid as a lipophilic group. There are eight hydroxyl groups in one molecule of sucrose, and one or more fatty acids are bonded to the hydroxyl group, whereby monoester to octaester are present. Sucrose glycerides are usually produced as "a composition of a plurality of compounds containing a monoester to an octyl ester" and are sold. The HLB varies depending on the ratio of the type of the fatty acid to the respective ester compound (the blending composition of the ester compound), and generally, the ester compound having a small number of bonds of the fatty acid is contained as a composition. The larger the HLB of the sucrose fatty acid ester (which is hydrophilic), the more the ester compound having a large number of bonds of the fatty acid is contained, the smaller the HLB of the sucrose fatty acid ester of the composition is (lipophilic). In other words, the smaller the average of the number of bonds of sucrose per one molecule (the average number of bonds), the larger the HLB of the sucrose fatty acid ester, and the larger the average number of bonds of the fatty acid, the HLB of the sucrose fatty acid ester. The smaller.
具有所需之HLB之蔗糖脂肪酸酯可藉由公知之方法(例如,蔗糖與脂肪酸之高級醇酯之酯交換反應)而製造,又,亦可以市售品之形式獲取。作為HLB為6~17之蔗糖硬脂酸酯,例如可列舉Mitsubishi-Chemical Foods股份有限公司製造之「Ryoto(註冊商標)Sugar Ester」之品種「S-770」(HLB=約7)、「S-970」(HLB=約9)、「S-1170」(HLB=約11);作為HLB為14~16之蔗糖油酸酯,可列舉同公司「O-1570」(HLB=約15);作為HLB為15~17之蔗糖月桂酸酯,可列舉同公司「L-1695」(HLB=約16);作為HLB為14~17之蔗糖棕櫚酸酯,可列舉同公司「P-1570」(HLB=約15)、「P-1670」(HLB=約16)。 The sucrose fatty acid ester having the desired HLB can be produced by a known method (for example, transesterification of sucrose with a higher alcohol ester of a fatty acid), or can be obtained as a commercial product. As the sucrose stearate having an HLB of 6 to 17, for example, the "S-770" of the "Ryoto (registered trademark) Sugar Ester" manufactured by Mitsubishi-Chemical Foods Co., Ltd. (HLB = about 7), "S -970" (HLB = about 9), "S-1170" (HLB = about 11); as a sucrose oleate having an HLB of 14 to 16, the same company "O-1570" (HLB = about 15); Examples of the sucrose laurate having an HLB of 15 to 17 include the company "L-1695" (HLB = about 16); and the sucrose palmitate having an HLB of 14 to 17, the company "P-1570" (the same company) HLB = about 15), "P-1670" (HLB = about 16).
再者,上述製品之HLB於目錄(Mitsubishi-Chemical Foods股份有限公司之主頁,http://www.mfc.co.jp/product/nyuuka/ryoto_syuga/list.html)中記載有概略之內容(記為「約」),但由於小數點以後之四捨五入,上述整數表示為概略值,例如,若HLB為「約9」,則推定為「8.5以上且未達9.5」者。於使用其他製品之情形時,HLB亦可參照目錄值。於目錄值不明確之情形時,或者於自行製備蔗糖脂肪酸酯而使用之情形時,HLB可按照公知之方法確定。HLB之算出方法有Atlas法、Griffin法、Davis法、川上法等,亦有根據高效液相層析法中之保持時間進行確定之方法。於本發明中,於得知(i)蔗糖脂肪酸酯(混合物)之組成之情形時,藉由Griffin法算出各化合物之HLB後,將其加權平均設為蔗糖脂肪酸酯之HLB,(ii)於不知蔗糖脂肪酸酯(混合物)之組成 之情形時,藉由與HLB已知之蔗糖脂肪酸酯之樣品進行對比,根據高效液相層析法中之保持時間求出蔗糖脂肪酸酯之HLB。 In addition, the HLB of the above-mentioned products is described in the catalogue (the homepage of Mitsubishi-Chemical Foods Co., Ltd., http://www.mfc.co.jp/product/nyuuka/ryoto_syuga/list.html). It is "about"), but since the decimal point is rounded off, the above-mentioned integer is represented as a rough value. For example, if the HLB is "about 9", it is estimated to be "8.5 or more and less than 9.5". The HLB can also refer to the catalog value when using other products. In the case where the list value is not clear, or in the case where the sucrose fatty acid ester is used by itself, the HLB can be determined in accordance with a known method. The methods for calculating HLB include Atlas method, Griffin method, Davis method, Kawakami method, etc., and there are also methods for determining the retention time in high performance liquid chromatography. In the present invention, when (i) the composition of the sucrose fatty acid ester (mixture) is known, the HLB of each compound is calculated by the Griffin method, and the weighted average is defined as the HLB of the sucrose fatty acid ester, (ii) In the case where the composition of the sucrose fatty acid ester (mixture) is unknown, the HLB of the sucrose fatty acid ester is determined according to the retention time in the high performance liquid chromatography by comparison with the sample of the sucrose fatty acid ester known by HLB. .
本發明之碳酸飲料中之具有特定HLB之特定蔗糖脂肪酸酯(B)之含量可一面考慮微生物菌體粉末(A)之分散性改善效果等一面適當調整。碳酸飲料中之蔗糖脂肪酸酯(B)之含量之下限較佳為0.001質量%,更佳為0.01質量%,進而較佳為0.02質量%,尤佳為0.04質量%,最佳為0.05質量%。又,碳酸飲料中之蔗糖脂肪酸酯(B)之含量之上限較佳為0.2質量%,更佳為0.15質量%,進而較佳為0.11質量%。若下限低於上述下限,則無法期待分散性之效果,若上限高於上述上限,則就風味或成本、液體顏色之混濁之觀點而言不理想。 The content of the specific sucrose fatty acid ester (B) having a specific HLB in the carbonated beverage of the present invention can be appropriately adjusted in consideration of the effect of improving the dispersibility of the microbial cell powder (A). The lower limit of the content of the sucrose fatty acid ester (B) in the carbonated beverage is preferably 0.001% by mass, more preferably 0.01% by mass, still more preferably 0.02% by mass, still more preferably 0.04% by mass, most preferably 0.05% by mass. . Further, the upper limit of the content of the sucrose fatty acid ester (B) in the carbonated beverage is preferably 0.2% by mass, more preferably 0.15% by mass, still more preferably 0.11% by mass. When the lower limit is less than the above lower limit, the effect of dispersibility cannot be expected, and when the upper limit is higher than the above upper limit, it is not preferable from the viewpoints of flavor, cost, and turbidity of liquid color.
[其他成分等] [Other ingredients, etc.]
本發明之碳酸飲料除如上述之必需成分、微生物菌體粉末(A)及蔗糖脂肪酸酯(B)以外,亦可含有水分,進而亦可於無損本發明之效果之範圍內視需要含有其他成分(任意成分)。任意成分可自通常之飲料中通常所使用之其他原材料中適當選擇,例如可列舉:乳品、果汁、蔬菜汁、增黏穩定劑(乳蛋白穩定劑)、酸味料、甜味料、香料、消泡劑、色素、其他添加劑等。 The carbonated beverage of the present invention may contain water in addition to the above-mentioned essential components, the microbial cell powder (A) and the sucrose fatty acid ester (B), and may further contain other contents as needed within the scope of the effects of the present invention. Ingredients (optional ingredients). The optional component can be appropriately selected from other raw materials generally used in usual beverages, and examples thereof include dairy products, fruit juices, vegetable juices, viscosity-enhancing stabilizers (milk protein stabilizers), sour materials, sweeteners, spices, and consumption. Foaming agents, pigments, other additives, etc.
作為水分,例如可使用離子交換水。又,乳品、果汁、蔬菜汁等原料中所含之水分亦可設為非碳酸液狀飲食品中之水分。本發明之碳酸飲料中之水分之含量可一面考慮其他成分之含量等,尤其是使微生物菌體粉末(A)及蔗糖脂肪酸酯(B)之含量落入適當之範圍或如上述之較佳之範圍,一面適當調整。 As the water, for example, ion-exchanged water can be used. Further, the moisture contained in the raw materials such as dairy products, juices, and vegetable juices may be water in the non-carbonated liquid foods and drinks. The content of the moisture in the carbonated beverage of the present invention can be considered in consideration of the content of other components, etc., in particular, the content of the microbial cell powder (A) and the sucrose fatty acid ester (B) falls within an appropriate range or is preferably as described above. The scope is adjusted as appropriate.
乳品可為源自動物或植物之任一種乳品。例如可使用牛乳、山羊乳、羊乳、馬乳等獸乳、豆乳等植物乳,通常為牛乳。該等乳可單獨使用或將2種以上混合而使用。 The dairy product can be any dairy product derived from an animal or a plant. For example, animal milk such as cow's milk, goat's milk, goat's milk, horse's milk, and so on, such as milk, can be used, usually milk. These milks may be used singly or in combination of two or more.
乳之形態並無特別限定,可為全脂乳、脫脂乳、乳清及來自該等之粉乳、乳蛋白濃縮物、濃縮乳之還原乳等中之任一者。又,作為乳,亦可使用利用乳酸菌或雙歧桿菌等微生物發酵而成之發酵乳。該等乳可單獨使用或將2種以上混合而使用。 The form of the milk is not particularly limited, and may be any of whole milk, skim milk, whey, and reduced milk derived from such milk powder, milk protein concentrate, and concentrated milk. Further, as the milk, fermented milk obtained by fermenting a microorganism such as lactic acid bacteria or bifidobacteria may be used. These milks may be used singly or in combination of two or more.
於在本發明之碳酸飲料中摻合乳品之情形時,該碳酸飲料中所含之無脂乳固形物成分(SNF)量並無特別限定,就風味及保存穩定性之觀點而言,較佳為0.1~10質量%,更佳為0.1~4質量%,進而較佳為0.1~2質量%,最佳為0.2~1.2質量%。此處,無脂乳固形物成分(SNF)係指構成乳品之成分中除水分及脂肪成分以外之成分,主要包含蛋白質、碳水化合物、礦物質、維生素等。 In the case where the dairy product is blended in the carbonated beverage of the present invention, the amount of the non-fat milk solid content (SNF) contained in the carbonated beverage is not particularly limited, and it is preferably from the viewpoint of flavor and storage stability. It is 0.1 to 10% by mass, more preferably 0.1 to 4% by mass, still more preferably 0.1 to 2% by mass, most preferably 0.2 to 1.2% by mass. Here, the non-fat milk solid content component (SNF) means a component other than moisture and fat components among the components constituting the dairy product, and mainly contains proteins, carbohydrates, minerals, vitamins and the like.
本發明之碳酸飲料所含有之二氧化碳之氣體容量並無特別限定,較佳為1.0以上且5.0以下,更佳為2.0以上且4.0以下。再者,氣體容量係指將於1個大氣壓、20℃下溶解於碳酸飲料中之二氧化碳之體積除以碳酸飲料之體積所得之值。 The gas capacity of carbon dioxide contained in the carbonated beverage of the present invention is not particularly limited, but is preferably 1.0 or more and 5.0 or less, more preferably 2.0 or more and 4.0 or less. Further, the gas capacity means a value obtained by dividing the volume of carbon dioxide dissolved in the carbonated beverage at 20 ° C by the volume of the carbonated beverage.
本發明之碳酸飲料之pH值只要為酸性,則並無特別限定,較佳為未達6.5,更佳為未達6.0,進而較佳為未達4.5,進而更佳為未達4.2,尤佳為未達4.0。再者,碳酸飲料中之pH值係藉由常規方法(使用攪拌器等)抽出氣體後進行測定。 The pH of the carbonated beverage of the present invention is not particularly limited as long as it is acidic, and is preferably less than 6.5, more preferably less than 6.0, still more preferably less than 4.5, and even more preferably less than 4.2. It is less than 4.0. Further, the pH in the carbonated beverage is measured by a conventional method (using a stirrer or the like) to extract a gas.
於製造本發明之碳酸飲料之情形時,根據使用之原材料,例如於使用發酵乳、果汁等作為任意成分之情形時,若pH值為上述範圍則無需進行pH值調整,於非上述範圍之情形時,使用pH值調整劑進行pH值調整。作為pH值調整劑,使用通常用作酸味料之有機或無機之食用酸或其等之鹽即可,例如可列舉檸檬酸、蘋果酸、酒石酸、乙酸、植酸、乳酸、富馬酸、琥珀酸、葡萄糖酸等有機酸、磷酸等無機酸、或該等之鈉鹽、鈣鹽或鉀鹽等。pH值調整劑之 使用量只要為可成為所需之pH值且不影響飲料之風味之範圍,則並無特別限定。 In the case of producing the carbonated beverage of the present invention, depending on the raw material used, for example, when fermented milk, fruit juice, or the like is used as an optional component, if the pH is in the above range, pH adjustment is not required, and in the case of the above range When using a pH adjuster, adjust the pH. As the pH adjuster, an organic or inorganic food acid or a salt thereof which is usually used as a sour material may be used, and examples thereof include citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, and amber. An organic acid such as acid or gluconic acid, an inorganic acid such as phosphoric acid, or a sodium salt, a calcium salt or a potassium salt. The amount of the pH adjuster used is not particularly limited as long as it is a pH which can be desired and does not affect the flavor of the beverage.
本發明之碳酸飲料之糖度(Brix值)並無特別限定,就風味或卡路里之觀點而言,較佳為0.1~16,更佳為0.1~11,進而較佳為0.1~5。Brix值(單位:Bx)係指20℃下之糖用折射計之指數,例如係指使用數位折射計「Rx-5000」(Atago公司製造)於20℃下測得之可溶性固形物成分量。 The sugar content (Brix value) of the carbonated beverage of the present invention is not particularly limited, and is preferably from 0.1 to 16, more preferably from 0.1 to 11, more preferably from 0.1 to 5, from the viewpoint of flavor or calories. The Brix value (unit: Bx) is an index of a refractometer for sugar at 20 ° C, and is, for example, an amount of a soluble solid component measured at 20 ° C using a digital refractometer "Rx-5000" (manufactured by Atago Corporation).
作為用以對本發明之碳酸飲料賦予甜度且將糖度(Brix值)調整為上述範圍之甜味料(糖度調整劑),例如可列舉:單糖(葡萄糖、果糖、木糖、半乳糖等)、二糖(蔗糖、麥芽糖、乳糖、海藻糖、異麥芽酮糖等)、寡醣(低聚果醣、低聚麥芽糖、低聚異麥芽糖、半乳寡醣、偶合糖、黑麯黴寡糖(nigero-oligosaccharide)等)、糖醇(赤蘚糖醇、木糖醇、山梨糖醇、麥芽糖醇、乳糖醇、還原異麥芽酮糖、還原飴糖等)、果糖葡萄糖液糖等異構化糖等。又,亦可使用蔗糖素、阿斯巴甜、乙醯磺胺酸鉀、甜菊、糖精鈉、甘草甜素、甘草酸二鉀、索馬甜、紐甜(neotame)等高甜度甜味料。 As a sweetener (sugarness adjusting agent) which gives sweetness to the carbonated drink of this invention, and the sugar degree (Brix value) is adjusted to the said range, the monosaccharide (glucose, fructose, xylose, galactose etc. etc.) are mentioned, for example. , disaccharides (sucrose, maltose, lactose, trehalose, isomaltulose, etc.), oligosaccharides (oligofructose, oligomaltose, oligo-isomaltose, galactooligosaccharide, coupling sugar, Aspergillus niger oligosaccharide ( Nigero-oligosaccharide), sugar alcohol (erythritol, xylitol, sorbitol, maltitol, lactitol, reduced isomaltulose, reduced sugar, etc.), isomerized sugar such as fructose glucose solution Wait. Further, high-intensity sweeteners such as sucralose, aspartame, acesulfame potassium, stevia, sodium saccharin, glycyrrhizin, dipotassium glycyrrhizinate, thaumatin, neotame or the like may also be used.
作為果汁,例如可列舉:蘋果、柳橙、柑橘、檸檬、葡萄柚、甜瓜、葡萄、香蕉、桃、草莓、藍莓、芒果等之果汁。又,作為蔬菜汁,例如可列舉:蕃茄、胡蘿蔔、南瓜、甜椒、捲心菜、青花菜、旱芹、菠菜、羽衣甘藍、長蒴黃麻(mulukhiya)等之蔬菜汁。果汁或蔬菜汁可直接為果物或蔬菜之榨汁,亦可進行濃縮。又,可為包含不溶性固形物之混濁果汁或蔬菜汁,亦可為藉由微濾或酵素處理、超過濾等處理將不溶性固形物去除而成之透明果汁或蔬菜汁。 Examples of the fruit juice include juices such as apple, orange, citrus, lemon, grapefruit, melon, grape, banana, peach, strawberry, blueberry, and mango. Further, examples of the vegetable juice include vegetable juices such as tomatoes, carrots, pumpkins, sweet peppers, cabbage, broccoli, celery, spinach, kale, and mulunhiya. Fruit juice or vegetable juice can be directly juiced from fruits or vegetables, and can also be concentrated. Further, it may be a turbid juice or vegetable juice containing an insoluble solid, or a transparent juice or vegetable juice obtained by removing insoluble solids by microfiltration, enzyme treatment, ultrafiltration or the like.
作為碳酸飲料所容許之添加劑,例如可列舉:增黏穩定劑(大豆多糖類、果膠、鹿角菜膠、結冷膠、三仙膠、瓜爾膠等)、消泡劑(甘油脂肪酸酯、矽製劑等)、抗氧化劑(維生素E、抗壞血酸、鹽酸半胱胺酸等)、 香料(檸檬香料、柳橙香料、葡萄香料、桃香料、蘋果香料等)、色素(類胡蘿蔔素色素、花青苷色素、紅花色素、梔子色素、焦糖色素、各種合成著色料等)等。又,亦可期待健康功能之增強而使用維生素類(維生素B群、維生素C、維生素E、維生素D等)、礦物質類(鈣、鉀、鎂等)、食物纖維等各種功能成分。 Examples of the additives allowed for the carbonated beverage include a viscosity-increasing stabilizer (soybean polysaccharide, pectin, carrageenan, gellan gum, sage gum, guar gum, etc.), and an antifoaming agent (glycerol fatty acid ester). , bismuth preparations, etc.), antioxidants (vitamin E, ascorbic acid, cysteine hydrochloride, etc.), spices (lemon spice, orange spice, grape spice, peach spice, apple flavor, etc.), pigment (carotenoid pigment, flower) Azin pigment, safflower pigment, gardenia pigment, caramel color, various synthetic coloring materials, etc.). In addition, various functional components such as vitamins (vitamin B group, vitamin C, vitamin E, vitamin D, etc.), minerals (calcium, potassium, magnesium, etc.), and dietary fiber can be used for the enhancement of health functions.
[製造方法] [Production method]
本發明之碳酸飲料係藉由包括以下步驟之製造方法而獲得:將含有微生物菌體粉末(A)之溶液或分散液(於本說明書中,有時稱為「微生物菌體粉末溶液」)與含有蔗糖脂肪酸酯(B)之溶液或分散液(於本說明書中,有時稱為「蔗糖脂肪酸酯溶液」)混合後進行均質化處理之步驟、及使二氧化碳溶解之步驟。 The carbonated beverage of the present invention is obtained by a production method comprising the following steps: a solution or dispersion containing the microbial cell powder (A) (in the present specification, sometimes referred to as "microbial cell powder solution") and The step of homogenizing the solution or dispersion containing the sucrose fatty acid ester (B) (sometimes referred to as "sucrose fatty acid ester solution" in the present specification) and the step of dissolving carbon dioxide.
蔗糖脂肪酸酯溶液例如可使蔗糖脂肪酸酯於冷水中分散後,加溫到70℃以上使之溶解而製備。 The sucrose fatty acid ester solution can be prepared, for example, by dispersing a sucrose fatty acid ester in cold water and then heating it to 70 ° C or higher to dissolve it.
均質化處理使用食品加工通常所使用之均質機藉由常規方法進行即可,其壓力於均質機中較佳為10~30MPa左右。又,均質化時之溫度可為任意之溫度(例如,5~25℃),亦可於通常之加熱條件下(例如,50~90℃)進行均質化。於均質化處理步驟中,將微生物菌體粉末溶液與蔗糖脂肪酸酯溶液混合時,將視需要摻合之其他成分(例如,乳品、增黏穩定劑、酸味料及消泡劑)預先添加至上述任一種溶液中或添加至上述溶液之混合液中,與微生物菌體粉末及蔗糖脂肪酸酯一起混合,藉此可摻合於本發明之碳酸飲料。 The homogenization treatment may be carried out by a conventional method using a homogenizer generally used for food processing, and the pressure is preferably about 10 to 30 MPa in the homogenizer. Further, the temperature at the time of homogenization may be any temperature (for example, 5 to 25 ° C), or may be homogenized under usual heating conditions (for example, 50 to 90 ° C). In the homogenization treatment step, when the microbial cell powder solution is mixed with the sucrose fatty acid ester solution, other components (for example, a dairy product, a viscosity-increasing stabilizer, a sour material, and an antifoaming agent) which are blended as needed are previously added to the above. Any of the solutions or a mixture of the above solutions may be mixed with the microbial cell powder and the sucrose fatty acid ester, whereby the carbonated beverage of the present invention may be blended.
於本發明之碳酸飲料之製造方法中,上述使用微生物菌體粉末溶液及蔗糖脂肪酸酯溶液之均質化處理步驟以外之步驟可設為依據碳酸飲料之通常之製造方法者。例如,本發明之碳酸飲料之製造方法可進而包含二氧化碳溶解步驟、過濾處理步驟、填充步驟、殺菌處理步驟等。 In the method for producing a carbonated beverage of the present invention, the step other than the homogenization treatment step using the microbial cell powder solution and the sucrose fatty acid ester solution may be a method according to a usual method for producing a carbonated beverage. For example, the method for producing a carbonated beverage of the present invention may further comprise a carbon dioxide dissolution step, a filtration treatment step, a filling step, a sterilization treatment step, and the like.
二氧化碳溶解步驟例如可藉由以下方式而進行:將以上述方式調製之漿液及處理水脫氣後連續地進行定量混合,冷卻至適於二氧化碳溶解之溫度後,以成為特定之二氧化碳容量之方式壓入二氧化碳。 The carbon dioxide dissolution step can be carried out, for example, by degassing the slurry prepared in the above manner and treating the water, continuously performing quantitative mixing, cooling to a temperature suitable for carbon dioxide dissolution, and then pressing to a specific carbon dioxide capacity. Into carbon dioxide.
向容器之填充步驟例如可藉由將碳酸飲料冷卻至適於容器填充之溫度,無菌填充至預先洗淨殺菌之容器中之方法而進行。 The step of filling the container can be carried out, for example, by cooling the carbonated beverage to a temperature suitable for filling the container and aseptically filling the container into a pre-washed sterilized container.
殺菌處理步驟例如可藉由具有與65℃下10分鐘同等以上之殺菌值的加熱殺菌處理而進行。殺菌處理通常於向容器之填充步驟後藉由殺菌釜殺菌或巴氏殺菌器等溫水噴淋殺菌而進行。亦可視需要追加“於均質化步驟之前後或填充步驟之前等多個時點之殺菌處理”而不僅進行1次殺菌。此時之殺菌處理之方法並無特別限制,可採用通常之分批殺菌、高壓釜殺菌、板式殺菌、管式殺菌等方法。 The sterilization treatment step can be carried out, for example, by a heat sterilization treatment having a sterilization value equal to or higher than that at 65 ° C for 10 minutes. The sterilization treatment is usually carried out by a sterilization of a sterilization pot or a pasteurizer isothermal water spray sterilization after the filling step of the container. It is also possible to add "sterilization treatment at a plurality of points such as before or after the homogenization step or before the filling step" as needed, and to perform sterilization only once. The method of sterilization treatment at this time is not particularly limited, and conventional methods such as batch sterilization, autoclave sterilization, plate sterilization, and tube sterilization can be employed.
填充本發明之碳酸飲料之容器的種類並無特別限定,可使用玻璃、塑膠(聚對苯二甲酸乙二酯(PET)、聚乙烯(PE)、聚丙烯(PP)等)、金屬、紙製之容器。又,容量亦並無特別限定,例如可列舉100~2,000ml,可考慮微生物菌體量等而適當選擇。 The type of the container filled with the carbonated beverage of the present invention is not particularly limited, and glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), metal, paper can be used. Made of containers. In addition, the capacity is not particularly limited, and examples thereof include 100 to 2,000 ml, and can be appropriately selected in consideration of the amount of the microorganisms and the like.
2.提高碳酸飲料中微生物菌體粉末之沉澱物或凝聚物之分散性及/或崩解性之方法 2. A method for improving the dispersibility and/or disintegration of a precipitate or agglomerate of a microbial cell powder in a carbonated beverage
本發明之提高碳酸飲料中微生物菌體粉末之沉澱物或凝聚物之分散性及/或崩解性之方法(於本說明書中,有時簡稱為「本發明之提高分散性及/或崩解性之方法」)包括如下方法:使微生物菌體粉末(A)與蔗糖脂肪酸酯(B)共存於溶液中或分散液中。 The method for improving the dispersibility and/or disintegration property of a precipitate or agglomerate of a microbial cell powder in a carbonated beverage according to the present invention (in the present specification, it may be simply referred to as "the improvement of dispersibility and/or disintegration of the present invention" The method of the present invention includes the method of allowing the microbial cell powder (A) and the sucrose fatty acid ester (B) to coexist in a solution or a dispersion.
於本發明中,「提高分散性」係指可藉由下述特性而確認之效果:與含有微生物菌體粉末(A)但不含蔗糖脂肪酸酯(B)之含有微生物菌體粉末之溶液(包含碳酸飲料)相比,含有微生物菌體粉末(A)及蔗糖脂肪酸 酯(B)兩者之混合液(包含碳酸飲料)中,靜置後所產生之微生物菌體粉末之沉澱物或凝聚物更容易分散於溶液中,例如為附著於容器之底面之微生物菌體粉末,即便將容器倒置混和亦附著殘留於底面之沉澱物或凝聚物之量較少。 In the present invention, "improving the dispersibility" means an effect which can be confirmed by the following characteristics: a solution containing a microbial cell powder containing a microbial cell powder (A) but not containing a sucrose fatty acid ester (B) a precipitate of a microbial cell powder produced after standing, in a mixture (including a carbonated beverage) containing both the microbial cell powder (A) and the sucrose fatty acid ester (B), in comparison with (including a carbonated beverage) The agglomerates are more easily dispersed in the solution, for example, the microbial cell powder adhering to the bottom surface of the container, and even if the container is mixed upside down, the amount of precipitates or aggregates remaining on the bottom surface is less.
於本發明中,「提高崩解性」係指可藉由下述特性而確認之效果:與含有微生物菌體粉末(A)但不含蔗糖脂肪酸酯(B)之含有微生物菌體粉末之溶液(包含碳酸飲料)相比,含有微生物菌體粉末(A)及蔗糖脂肪酸酯(B)兩者之混合液(包含碳酸飲料)中,靜置後所形成之微生物菌體粉末之沉澱物或凝聚物之崩解性更優異,例如藉由將容器倒置混和,自容器之底面剝離之微生物菌體粉末之凝聚塊於溶液中崩解,而微生物菌體粉末之凝聚塊之直徑變小。 In the present invention, "increasing disintegration" means an effect which can be confirmed by the following characteristics: a microbial-containing powder containing microbial cell powder (A) but not containing sucrose fatty acid ester (B) a solution of a microbial cell powder formed after standing on a mixture (including a carbonated beverage) containing a mixture of a microbial cell powder (A) and a sucrose fatty acid ester (B) in a solution (including a carbonated beverage) Further, the disintegration property of the coagulum is more excellent. For example, by inverting and mixing the container, the agglomerate of the microbial cell powder peeled off from the bottom surface of the container disintegrates in the solution, and the diameter of the agglomerate of the microbial cell powder becomes small.
本發明之提高分散性及/或崩解性之方法可適用於製造時之(亦稱作製造中途之中間產物)碳酸飲料、及保存中之碳酸飲料中之任一者。又,本發明之提高分散性之方法可用以於處於微生物菌體粉末(A)均勻地分散之狀態、即處於尚未形成沉澱物或凝聚物之狀態的製造時或保管中之飲食品中保持其狀態。 The method for improving dispersibility and/or disintegration of the present invention can be applied to any of carbonated beverages (also referred to as intermediate products in the middle of manufacture) and carbonated beverages in storage at the time of manufacture. Moreover, the method for improving the dispersibility of the present invention can be used to maintain the microbial cell powder (A) in a state of being uniformly dispersed, that is, in a food or beverage at the time of manufacture or storage in a state in which no precipitate or aggregate has formed yet. status.
本說明書中記載之本發明之碳酸飲料及其製造方法相關之事項、尤其是微生物菌體粉末(A)、蔗糖脂肪酸酯(B)、均質化處理相關之事項可適當應用於本發明之提高分散性及/或崩解性之方法。例如,於本發明之提高分散性及/或崩解性之方法中,作為提高沉澱物或凝聚物之分散性及/或崩解性之對象的微生物菌體粉末亦可為上述破壞處理微生物菌體粉末。 The matters relating to the carbonated beverage of the present invention and the method for producing the same according to the present invention, in particular, the matters relating to the microbial cell powder (A), the sucrose fatty acid ester (B), and the homogenization treatment can be suitably applied to the improvement of the present invention. A method of dispersibility and/or disintegration. For example, in the method for improving dispersibility and/or disintegration of the present invention, the microbial cell powder which is a target for improving the dispersibility and/or disintegration property of the precipitate or the agglomerate may be the above-mentioned destructively treated microorganism Body powder.
本發明中之分散性及/或崩解性之提高相關之作用效果進而亦可為伴隨開塞時及/或填充時之噴射溢出之抑制相關的作用效果者。於本發明中,「抑制開塞時之噴射溢出」係指抑制於將填充後之飲料開塞時飲料噴射溢出至容器外。又,於本發明中,「抑制填充時之噴射溢出」係指抑制因填充飲料時 所產生之氣泡引起飲料上升而使飲料到達至飲料之容器口部。例如,不僅包含抑制飲料自容器溢出之情況,亦包含抑制飲料雖未完全溢出但成為因表面張力而飲料僅保持於容器口部之上部之狀態之情況。 The effect of the improvement in dispersibility and/or disintegration property in the present invention may further be an effect related to suppression of ejection overflow at the time of opening and/or filling. In the present invention, "suppressing the ejection overflow at the time of opening" means suppressing the spillage of the beverage to the outside of the container when the filled beverage is opened. Further, in the present invention, "suppressing the ejection overflow at the time of filling" means suppressing the rise of the beverage due to the bubble generated when the beverage is filled, and the beverage reaches the mouth of the container. For example, it may include not only the case where the beverage is prevented from overflowing from the container but also the state in which the beverage is not completely overflowed but the beverage is held only on the upper portion of the mouth of the container due to the surface tension.
[實施例] [Examples]
以下,藉由實施例更具體地說明本發明,但該等實施例並非限定本發明者。 Hereinafter, the present invention will be specifically described by way of examples, but the examples are not intended to limit the invention.
[製備例1]破壞處理乳酸菌菌體粉末之製備 [Preparation Example 1] Preparation of Destructively Treated Lactic Acid Bacteria Powder
使用自家處方所製成之食品級之乳酸菌培養基,將嗜澱粉乳桿菌(Lactobacillus amylovorus)CP1563株(寄存編號FERMBP-11255)以37℃培養18小時,藉由過濾器濃縮收集菌體。使濃縮液達到溫度90℃進行殺菌,藉由冷凍乾燥獲得乳酸菌冷凍乾燥粉末。使用乾式噴射磨機(FS-4,清新企業股份有限公司),將所獲得之乳酸菌冷凍乾燥粉末破碎,而獲得菌體之平均長徑縮小至處理前之70%以下(例:2.77μm→1.30μm)之破壞處理乳酸菌菌體粉末。 The Lactobacillus amylovorus CP1563 strain (registered number FERMBP-11255) was cultured at 37 ° C for 18 hours using a food-grade lactic acid bacteria culture medium prepared by a home-made prescription, and the cells were collected by a filter. The concentrate was sterilized by reaching a temperature of 90 ° C, and a lyophilized powder of lactic acid bacteria was obtained by freeze drying. The dried lactic acid bacteria freeze-dried powder was crushed by a dry jet mill (FS-4, Fresh Enterprise Co., Ltd.), and the average long diameter of the obtained cells was reduced to 70% or less before the treatment (Example: 2.77 μm → 1.30) The destruction of the lactic acid bacteria powder by the destruction of μm).
[製備例2]乳酸菌菌體粉末(非破壞處理物)之製備 [Preparation Example 2] Preparation of lactic acid bacteria powder (non-destructive treatment)
使用自家處方所製成之食品級之乳酸菌培養基,將加氏乳桿菌(Lactobacillus gasseri)CP2305株(寄存編號FERMBP-11331)以37℃培養18小時,藉由過濾器濃縮收集菌體。使濃縮液達到溫度90℃進行殺菌,藉由冷凍乾燥獲得乳酸菌菌體粉末。 The Lactobacillus gasseri CP2305 strain (registered number FERMBP-11331) was cultured at 37 ° C for 18 hours using a food-grade lactic acid bacteria culture medium prepared by a home-made prescription, and the cells were collected by filtration. The concentrated solution was sterilized at a temperature of 90 ° C, and lactic acid bacteria powder was obtained by freeze drying.
[試驗例1]碳酸飲料中,蔗糖脂肪酸酯對破壞處理乳酸菌菌體粉末之分散性等的添加效果試驗(實施例1~10、比較例1~4、參考例1~2) [Test Example 1] In the carbonated beverage, the effect of adding the sucrose fatty acid ester to the dispersibility of the lactic acid bacteria powder was examined (Examples 1 to 10, Comparative Examples 1 to 4, and Reference Examples 1 and 2)
(1)飲料樣品之製備 (1) Preparation of beverage samples
按照以下之順序製備具有下述表1所示之摻合組成的乳性碳酸飲料之樣品。 A sample of the milk carbonated beverage having the blending composition shown in Table 1 below was prepared in the following order.
將濃度20質量%之還原脫脂乳250g與濃度3質量%之大豆多糖類溶液(商品名:SM-1200,San-Ei Gen F.F.I.(股)製造)400g混合,於其中添加濃度10質量%之檸檬酸水溶液240g,充分攪拌,而製備原料溶液(I)。 250 g of reducing skim milk having a concentration of 20% by mass and 400 g of a soybean polysaccharide solution (trade name: SM-1200, manufactured by San-Ei Gen FFI Co., Ltd.) having a concentration of 3% by mass were mixed, and a lemon having a concentration of 10% by mass was added thereto. 240 g of an aqueous acid solution was thoroughly stirred to prepare a raw material solution (I).
將另外製備之濃度10質量%之檸檬酸三鈉水溶液85g添加至原料溶液(I)後,以表2所示之摻合量添加作為食品用乳化劑而市售之下述蔗糖脂肪酸酯或對照化合物。該等食品用乳化劑係預先藉由以成為濃度2質量%之方式分散於常溫之水中並升溫至70℃左右進行溶解後冷卻至常溫而調製溶液,使用該溶液進行添加。其後,添加1質量%之破壞處理乳酸菌菌體粉末(參考例1中製備)之稀釋液400g,攪拌均勻,添加另外製備之濃度10質量%之甘油脂肪酸酯(商品名:AWABREAK G-109(A),太陽化學(股)製造)4.1g,進而添加另外製備之濃度10質量%之矽製劑(商品名:KM-72,信越化學工業(股)製造)0.45g,而製備原料溶液(II)。其中,關於水準14之琥珀酸單硬 脂酸甘油酯,預先調製以濃度成為2質量%之方式分散於濃度10質量%之檸檬酸三鈉水溶液85g而成之溶液,使用該溶液進行添加。進而,水準15中不添加蔗糖脂肪酸酯或對照化合物而增加同量之水來取代,將所獲得之溶液設為原料溶液(II)。 After adding 85 g of a separately prepared 10% by mass aqueous solution of trisodium citrate to the raw material solution (I), the following sucrose fatty acid ester commercially available as an emulsifier for foods was added in the amount shown in Table 2 or Control compound. The food emulsifier is prepared by dispersing in a water having a normal temperature at a concentration of 2% by mass and heating to about 70° C., and then cooling the mixture to a normal temperature to prepare a solution, and adding the solution. Thereafter, 400 g of a diluted solution of 1% by mass of the lactic acid bacteria powder (prepared in Reference Example 1) was added, and the mixture was uniformly stirred, and a separately prepared glycerin fatty acid ester having a concentration of 10% by mass (trade name: AWABREAK G-109) was added. (A), manufactured by Sun Chemical Co., Ltd., 4.1 g, and further prepared 0.45 g of a sputum preparation (trade name: KM-72, manufactured by Shin-Etsu Chemical Co., Ltd.) having a concentration of 10% by mass, which was separately prepared, to prepare a raw material solution ( II). In the above, a solution prepared by dissolving 85 g of a trisodium citrate aqueous solution having a concentration of 10% by mass in a concentration of 2% by mass was prepared in advance, and the solution was added thereto. Further, in the level 15, no sucrose fatty acid ester or a control compound was added, and the same amount of water was added instead, and the obtained solution was used as the raw material solution (II).
表2所示之蔗糖硬脂酸酯及對照化合物之商品名等資訊如下。再者,下述商品13)「蔗糖脂肪酸酯A」係於先前發明之比較例(比較例2等)中用作乳化劑f之蔗糖硬脂酸酯,下述商品13)「SUNSOFT A-121E」係於先前發明之實施例(實施例7、8等)中用作乳化劑c之聚甘油脂肪酸酯(單月桂酸五甘油酯),下述商品14)「SUNSOFT No.681SPV」係於先前發明之實施例(實施例7等)中用作乳化劑d(與乳化劑c併用)之單甘油有機酸酯(琥珀酸單硬脂酸甘油酯)。 The trade names of the sucrose stearate and the control compound shown in Table 2 are as follows. Further, the following product 13) "sucrose fatty acid ester A" is a sucrose stearate used as an emulsifier f in the comparative example (Comparative Example 2, etc.) of the prior invention, and the following product 13) "SUNSOFT A- 121E" is a polyglycerol fatty acid ester (penta-laurate monoglyceride) used as an emulsifier c in the examples (Examples 7, 8 and the like) of the prior invention, and the following product 14) "SUNSOFT No. 681 SPV" In the examples of the prior invention (Example 7 and the like), it was used as an emulsifier d (combined with an emulsifier c) of a monoglyceride organic acid ester (glyceryl monostearate).
1)蔗糖硬脂酸酯/HLB=5:商品名「Ryoto Sugar Ester S-570」(Mitsubishi-Chemical Foods股份有限公司) 1) Sucrose stearate/HLB=5: trade name "Ryoto Sugar Ester S-570" (Mitsubishi-Chemical Foods Co., Ltd.)
2)蔗糖硬脂酸酯/HLB=7:商品名「Ryoto Sugar Ester S-770」(Mitsubishi-Chemical Foods股份有限公司) 2) Sucrose stearate/HLB=7: trade name "Ryoto Sugar Ester S-770" (Mitsubishi-Chemical Foods Co., Ltd.)
3)蔗糖硬脂酸酯/HLB=9:商品名「Ryoto Sugar Ester S-970」(Mitsubishi-Chemical Foods股份有限公司) 3) Sucrose stearate/HLB=9: trade name "Ryoto Sugar Ester S-970" (Mitsubishi-Chemical Foods Co., Ltd.)
4)蔗糖硬脂酸酯/HLB=11:商品名「Ryoto Sugar Ester S-1170」(Mitsubishi-Chemical Foods股份有限公司) 4) Sucrose stearate/HLB=11: trade name "Ryoto Sugar Ester S-1170" (Mitsubishi-Chemical Foods Co., Ltd.)
5)蔗糖硬脂酸酯/HLB=15:商品名「Ryoto Sugar Ester S-1570」(Mitsubishi-Chemical Foods股份有限公司) 5) Sucrose stearate/HLB=15: trade name "Ryoto Sugar Ester S-1570" (Mitsubishi-Chemical Foods Co., Ltd.)
6)蔗糖硬脂酸酯/HLB=16:商品名「Ryoto Sugar Ester S-1670」(Mitsubishi-Chemical Foods股份有限公司) 6) Sucrose stearate/HLB=16: trade name "Ryoto Sugar Ester S-1670" (Mitsubishi-Chemical Foods Co., Ltd.)
7)蔗糖棕櫚酸酯/HLB=15:商品名「Ryoto Sugar Ester P-1570」(Mitsubishi-Chemical Foods股份有限公司) 7) Sucrose palmitate / HLB = 15: trade name "Ryoto Sugar Ester P-1570" (Mitsubishi-Chemical Foods Co., Ltd.)
8)蔗糖棕櫚酸酯/HLB=16:商品名「Ryoto Sugar Ester P-1670」(Mitsubishi-Chemical Foods股份有限公司) 8) Sucrose palmitate/HLB=16: trade name "Ryoto Sugar Ester P-1670" (Mitsubishi-Chemical Foods Co., Ltd.)
9)蔗糖肉豆蔻酸酯/HLB=16:商品名「Ryoto Sugar Ester M-1695」(Mitsubishi-Chemical Foods股份有限公司) 9) Sucrose myristate/HLB=16: trade name "Ryoto Sugar Ester M-1695" (Mitsubishi-Chemical Foods Co., Ltd.)
10)蔗糖油酸酯/HLB=15:商品名「Ryoto Sugar Ester O-1570」(Mitsubishi-Chemical Foods股份有限公司) 10) Sucrose oleate / HLB = 15: trade name "Ryoto Sugar Ester O-1570" (Mitsubishi-Chemical Foods Co., Ltd.)
11)蔗糖月桂酸酯/HLB=16:商品名「Ryoto Sugar Ester L-1695」(Mitsubishi-Chemical Foods股份有限公司) 11) Sucrose laurate/HLB=16: trade name "Ryoto Sugar Ester L-1695" (Mitsubishi-Chemical Foods Co., Ltd.)
12)蔗糖硬脂酸酯/HLB不明:商品名「蔗糖脂肪酸酯A(SE-A)」(太陽化學股份有限公司) 12) Sucrose stearate/HLB unknown: trade name "sucrose fatty acid ester A (SE-A)" (Sun Chemical Co., Ltd.)
13)單月桂酸五甘油酯/HLB14:商品名「SUNSOFT A-121E」(太陽化學股份有限公司) 13) Pentalauric monolaurate/HLB14: trade name "SUNSOFT A-121E" (Sun Chemical Co., Ltd.)
14)琥珀酸單硬脂酸甘油酯/HLB8.5:商品名「SUNSOFT No.681SPV」(太陽化學股份有限公司) 14) glyceryl monostearate/HLB 8.5: trade name "SUNSOFT No. 681SPV" (Sun Chemical Co., Ltd.)
對上述原料溶液(II)進行均質化處理,而獲得飲料原液。均質化處理係使用試驗室用均質機(型號15MR,APV Gaulin公司製造),以處理溫度20℃、處理壓力15MPa進行。 The raw material solution (II) is homogenized to obtain a beverage stock solution. The homogenization treatment was carried out using a homogenizer (Model 15MR, manufactured by APV Gaulin Co., Ltd.) in a laboratory at a treatment temperature of 20 ° C and a treatment pressure of 15 MPa.
針對所獲得之飲料原液,以二氧化碳容量成為2.4之方式,利用離子交換水及無添加二氧化碳稀釋為規定量(10000g)後,填充至耐熱壓PET瓶。其後,進行於冷點可確保65℃、10分鐘之殺菌,而獲得經容器包裝之乳性碳酸飲料(以下,稱作「飲料樣品」)。再者,飲料之糖度(Bx)為1.1,酸度為0.24,pH值為3.5,SNF為0.5,二氧化碳容量如上所述為2.4。 The obtained beverage stock solution was diluted to a predetermined amount (10000 g) with ion-exchanged water and no added carbon dioxide so that the carbon dioxide capacity was 2.4, and then filled into a heat-resistant pressure PET bottle. Thereafter, sterilization at 65 ° C for 10 minutes was performed at a cold spot, and a milk carbonated beverage (hereinafter referred to as "beverage sample") packaged in a container was obtained. Further, the beverage had a sugar content (Bx) of 1.1, an acidity of 0.24, a pH of 3.5, an SNF of 0.5, and a carbon dioxide capacity of 2.4 as described above.
(2)飲料樣品之評價試驗 (2) Evaluation test of beverage samples
(2-1)保存時分散性 (2-1) Dispersibility during storage
將(1)中所製備之飲料樣品於設定為5℃之培養箱中靜置7天。將靜置後之樣品以1秒1次程度之速度倒置混和4次後,開塞排出內容液後,觀察容器底面。評價係分4階段進行,將乳酸菌菌體粉末殘留於底面之大致整體者設為得分1(×),將略微殘留於瓣狀部之全部前端部者設為得分2(△),將殘留於瓣狀部之一部分之前端部者設為得分3(○),將幾乎不殘留者設為得分4(◎)。於圖1中顯示成為保存時分散性之評價基準的容器底面外觀照片。將保存時分散性之評價結果表示於表2。 The beverage sample prepared in (1) was allowed to stand in an incubator set at 5 ° C for 7 days. The sample after standing was inverted and mixed four times at a rate of one second, and then the contents were drained and the bottom surface of the container was observed. In the evaluation, the evaluation is carried out in four stages, and the lactic acid bacteria powder is substantially the whole of the bottom surface, and the score is 1 (×), and the remaining part of the lobes is set to the score 2 (Δ). One of the lobes was set to a score of 3 (○) at the front end, and a score of 4 ( ◎) was hardly left. Fig. 1 shows a photograph of the appearance of the bottom surface of the container which serves as a criterion for evaluation of dispersibility during storage. The evaluation results of the dispersibility at the time of storage are shown in Table 2.
(2-2)沉澱塊崩解性 (2-2) Precipitant block disintegration
將(1)中所製備之飲料樣品於設定為5℃之培養箱中靜置7天。將靜置後之樣品倒置混和15次,使沉澱並固著於底面之凝聚塊(沉澱塊)自底面完全剝離(於一部分之水準中未剝離)。縱置10分鐘而靜置後,觀察容器底面。評價係分3階段進行,將沉澱塊未完全剝離而殘留於瓣狀部之前端部者設為得分1(×),將沉澱塊雖自底面剝離但未崩解之塊一部分沉澱於底部者設為得分2(△),將沉澱塊完全剝離、崩解且底部未見沉澱者設為得分3(○)。於圖2中顯示成為沉澱塊崩解性之評價基準的容器底面外觀照片。將沉澱塊崩解性評價結果一起表示於表2。 The beverage sample prepared in (1) was allowed to stand in an incubator set at 5 ° C for 7 days. The sample after standing was inverted and mixed 15 times, so that the agglomerates (precipitates) which were precipitated and fixed to the bottom surface were completely peeled off from the bottom surface (not peeled off in a part of the level). After standing for 10 minutes and standing still, the bottom surface of the container was observed. The evaluation was carried out in three stages, and the precipitate was not completely peeled off, and the end portion before the lobes was left as a score of 1 (×), and the precipitate was peeled off from the bottom surface, but a part of the undisintegrated part was precipitated at the bottom. In order to score 2 (?), the precipitated block was completely peeled off, disintegrated, and the bottom was not precipitated, and the score was set to 3 (?). Fig. 2 shows a photograph of the appearance of the bottom surface of the container which serves as a criterion for evaluating the disintegration property of the precipitate. The results of evaluation of disintegration of the precipitates are shown together in Table 2.
將保存時分散性(2-1)及沉澱塊崩解性(2-2)中之任一者之評價為得分3(○)以上且無得分1(×)之水準設為合格,將此外之水準設為不合格。將合格之飲料樣品中含有特定之蔗糖脂肪酸酯者設為「實施例」,將含有此外之對象化合物(先前發明中所使用者)者設為「參考例」。不合格之飲料樣品係設為「比較例」。 The evaluation of any of the dispersibility at the time of storage (2-1) and the disintegration property of the precipitate (2-2) is a score of 3 (?) or more and no score of 1 (x) is regarded as pass, and The level is set to fail. The case where the specific sucrose fatty acid ester is contained in the qualified beverage sample is referred to as "Example", and the other target compound (user of the prior invention) is referred to as "Reference Example". The unqualified beverage sample was set as "Comparative Example".
如表2所示,含有具有特定HLB之特定種類之蔗糖脂肪酸酯的飲 料樣品(實施例1~11)相較於含有此外之蔗糖脂肪酸酯的飲料樣品(比較例1)、含有HLB不明之蔗糖脂肪酸酯的飲料樣品(參考例1)、以及含有於先前發明中評價為有效果之聚甘油脂肪酸酯(單月桂酸五甘油酯)的飲料樣品(比較例2)及不含蔗糖脂肪酸酯等的飲料樣品(比較例3),提高經破壞處理之乳酸菌菌體粉末之靜置時分散性及/或沉澱塊崩解性之效果更優異,具有和先前發明中所揭示之含有聚甘油脂肪酸酯(單月桂酸五甘油酯)與單甘油有機酸酯(琥珀酸單硬脂酸甘油酯)之組合的飲料樣品(參考例2)同等以上之效果。 As shown in Table 2, the beverage samples containing the specific kinds of sucrose fatty acid esters having specific HLB (Examples 1 to 11) were compared with the beverage samples containing the other sucrose fatty acid esters (Comparative Example 1), and the HLB was unknown. A beverage sample of sucrose fatty acid ester (Reference Example 1), and a beverage sample (Comparative Example 2) containing the polyglycerin fatty acid ester (fital laurate monoglyceride) evaluated as effective in the prior invention, and containing no sucrose A beverage sample such as a fatty acid ester (Comparative Example 3) is more excellent in the effect of improving the dispersibility and/or the disintegration property of the precipitated lactic acid bacteria powder when it is subjected to the destruction treatment, and is contained in the prior invention. A beverage sample (Reference Example 2) in which a polyglycerin fatty acid ester (penta-laurate monoglyceride) and a monoglycerin organic acid ester (succinic acid monostearate) are equivalent or more.
(2-3)開塞時之噴射溢出 (2-3) Spillover when opening
將(1)中所製備之飲料樣品於設定為5℃之培養箱中靜置7天。將靜置後之樣品倒置混和4次後,觀察開塞噴射溢出之情況。評價係分3階段進行,將飲料自容器口部噴射溢出者設為得分1(×),將雖不噴射溢出但因泡導致液面上升至飲料之容器口部附近者設為得分2(△),將雖液面略有上升但實用上無問題之水準或者幾乎未見液面上升者設為得分3(○)。將結果表示於表3。 The beverage sample prepared in (1) was allowed to stand in an incubator set at 5 ° C for 7 days. After the sample after standing was inverted and mixed for 4 times, the overflow of the plug ejection was observed. The evaluation was carried out in three stages, and the person who sprayed the beverage from the mouth of the container was set to score 1 (×), and the score was 2 (△) when the liquid level was raised to the vicinity of the mouth of the container due to the bubble. In the case where the liquid level is slightly increased, but the level of the problem is practically practical or the liquid level rise is hardly observed, the score is 3 (○). The results are shown in Table 3.
(2-4)填充時之噴射溢出 (2-4) Spillover when filling
觀察於(1)中針對飲料原液利用離子交換水及無添加二氧化碳稀釋為規定量而製備飲料樣品時之填充時之噴射溢出之情況。評價係分3階段進行,將飲料自容器口部噴射溢出者設為得分1(×),將略微噴射溢出者設為得分2(△),將液面雖有上升但未噴射溢出者設為得分3(○)。將結果表示於表3。 In the case of (1), the case where the beverage stock solution was prepared by using the ion exchange water and the non-added carbon dioxide diluted to a predetermined amount to prepare a beverage sample was observed. The evaluation was carried out in three stages, and the person who sprayed the beverage from the mouth of the container was set to a score of 1 (×), the person who had a slight spray overflow was set to a score of 2 (Δ), and the liquid level was raised but the overflow was not set. Score 3 (○). The results are shown in Table 3.
首先,基於保存時分散性(2-1)及沉澱塊崩解性(2-2)之評價,將本發明之作用效果即沉澱塊崩解性及保存時分散性中之至少一者為○者設為實施例(等級E以上),將兩者均為得分2或1(△或×)者設為比較例(等級F)。而且,基於相較於沉澱塊崩解性,保存時分散性更重要,後者之評價較高者設為更高之等級之視點,計算綜合等級。其中,認為相較於分散性為得分4(◎)且沉澱塊崩解性為得分2(△)之情形,兩者均為得分3(○)者之綜 合外觀更佳,而設為更高之等級(B等級)。將結果一起表示於表3。 First, based on the evaluation of the dispersibility at the time of storage (2-1) and the disintegration property of the precipitate (2-2), at least one of the effect of the present invention, that is, the disintegration property of the precipitate and the dispersibility during storage is ○. The case was set as an example (level E or more), and both of them were scores of 2 or 1 (Δ or ×) as a comparative example (level F). Further, based on the disintegration property of the precipitate, the dispersibility at the time of storage is more important, and the higher evaluation of the latter is set to a higher level of viewpoint, and the comprehensive level is calculated. Among them, it is considered that compared with the case where the dispersibility is the score 4 (◎) and the sedimentation disintegration property is the score 2 (Δ), both of them have a better overall appearance of the score of 3 (○), and are set to be higher. Level (B level). The results are shown together in Table 3.
上述實施例中之實施例5、6、7、8及9相較於其他實施例成為綜合等級更高之較佳之實施形態。進而,實施例6、8及9成為除保存時分散性及沉澱塊崩解性之綜合等級以外,開塞時噴射溢出及填充時噴射溢出之兩者之評價亦較高之更佳之實施形態。 Embodiments 5, 6, 7, 8, and 9 in the above embodiment are preferred embodiments having a higher overall level than the other embodiments. Further, Examples 6, 8, and 9 are more preferable embodiments in which the evaluation of both the discharge at the time of the discharge and the discharge at the time of the discharge is higher than the comprehensive level of the dispersibility at the time of storage and the disintegration property of the precipitate.
[試驗例2]碳酸飲料中之針對乳酸菌菌體粉末(非破壞處理物)之分散性之蔗糖脂肪酸酯之添加效果(實施例10~11、比較例5~6) [Test Example 2] Effect of addition of sucrose fatty acid ester to dispersibility of lactic acid bacteria powder (non-destructive treatment) in carbonated beverages (Examples 10 to 11 and Comparative Examples 5 to 6)
使用未經破壞處理之乳酸菌菌體粉末(製備例2)代替破壞處理乳酸菌菌體粉末(製備例1),除此以外,以與水準10(實施例8)、水準11(實施例9)、水準13(比較例3)及水準15(比較例4)相同之方式製備飲料樣品(水準16~19),使用其等進行保存時分散性之評價試驗。 The lactic acid bacteria powder (preparation example 2) which used the non-destruction treatment was used instead of the lactic acid bacteria powder (preparation example 1), and the level 10 (Example 8), level 11 (Example 9), A beverage sample (levels 16 to 19) was prepared in the same manner as in the standard 13 (comparative example 3) and the level 15 (comparative example 4), and the evaluation test of the dispersibility at the time of storage was carried out using the same.
將評價結果表示於下述表4。確認出特定之蔗糖脂肪酸酯無論有無破壞處理,又,無論微生物(乳酸菌)之菌種如何,均具有提高微生物(乳酸菌)菌體粉末之分散性之效果。 The evaluation results are shown in Table 4 below. It has been confirmed that the specific sucrose fatty acid ester has an effect of improving the dispersibility of the microbial (lactic acid bacteria) bacterial powder regardless of the presence or absence of the destruction treatment of the microorganism (lactic acid bacteria).
[產業上之可利用性] [Industrial availability]
本發明可用於含有乳酸菌等微生物菌體之碳酸飲料及其製造領域等。 The present invention can be applied to a carbonated beverage containing a microbial cell such as lactic acid bacteria, a field of production thereof, and the like.
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