WO2005055725A1 - アセロラ果実由来物質を用いた細菌増殖抑制又は阻止剤 - Google Patents
アセロラ果実由来物質を用いた細菌増殖抑制又は阻止剤 Download PDFInfo
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- WO2005055725A1 WO2005055725A1 PCT/JP2004/018482 JP2004018482W WO2005055725A1 WO 2005055725 A1 WO2005055725 A1 WO 2005055725A1 JP 2004018482 W JP2004018482 W JP 2004018482W WO 2005055725 A1 WO2005055725 A1 WO 2005055725A1
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- WIPO (PCT)
- Prior art keywords
- bacterial growth
- acerola
- alicyclobacillus
- juice
- inhibiting
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Classifications
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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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
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- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/08—Magnoliopsida [dicotyledons]
- A01N65/34—Rosaceae [Rose family], e.g. strawberry, hawthorn, plum, cherry, peach, apricot or almond
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a natural product-derived bacterial growth inhibitor or inhibitor.
- a bacterium of the genus Alicyclobacillus has conventionally been known as a bacterium having both thermo- and meta-acidity (TAB: Thermo Acidophilic Bacilli). It is also known that spores of bacteria of the genus Alicyclobacillus are resistant to general pasteurization methods such as fruit juice.
- Alicyclobacillus 'acidoterrestris belonging to the genus Alicyclobacillus (Alicyclobacillus acidoterrestris), Alicyclobacillus' Acididophilus (Alicyclobacillus acidoterrestris), Alicyclobacillus' Acididophilus (Alicyclobacillus acidoterrestris), Alicyclobacillus' Acididophilus (Alicyclobacillus acidoterrestris), Alicyclobacillus' Acididophilus (Alicyclobacillus acidoterrestris), Alicyclobacillus' Acididophilus (Alicyclobacillus acidoterrestris), Alicyclobacillus' Acididophilus (Alicyclobacillus acidoterrestris), Alicyclobacillus' Acididophilus (Alicyclobacillus acidoterrestris), Alicyclobacillus' Acididophilus (
- Alycyclobacillus acidiphilus and Alicyclobacillus herbarius are not themselves harmful bacteria, but metabolize guaiacol by metabolizing vanillin and the like contained in foods and food additives. Produces an off-flavor (chemical odor) substance. It has a very small amount of bacteria and emits a stink that humans can feel. For this reason, alicyclobacillus acido terrestris has recently been a problem, mainly by beverage manufacturers, as a cause of deteriorating food quality. Synthetic preservatives such as benzoic acid are effective in inhibiting and preventing the growth of this bacterium in juice and juice drinks. As a substance for suppressing or inhibiting the growth of bacteria, there is a strong demand from consumers for a substance derived from a natural product that exerts an effect at a low concentration.
- Non-Patent Document 1 JP-A-2002-37705
- Patent Document 2 JP-A-2002-17319
- Patent Document 3 JP 2001-516565 A
- Non-Patent Document 1 international Journal of Food Science and Technology 1999, 34, 81-85
- Non-Patent Document 2 Nippon Shokuhin Kagaku Kaishi Vol. 49, No. 8, 555-558 (2002) Disclosure of the Invention
- nisin contains special amino acids such as dehydroalanine, and is currently recognized as a food additive in Japan.
- alpha-type and beta-type thionins are components consisting of about 45 amino acids, which require extraction from barley, wheat, oat, rye and other barley flours. It is necessary to prepare 1,5-D-anhydrofructose into starch or a starch hydrolyzate by utilizing the action of enzymes derived from plant tissues such as microorganisms and red algae. For cranberry-derived substances, it is necessary to treat the cranberry fruit etc. with an appropriate binding matrix. It is necessary to prepare grape-derived polyphenol as a Sephadex-adsorbed fraction after hot water extraction from “Kyoho” seeds.
- an object of the present invention is to provide a bacterium belonging to the genus Alicyclobacillus, particularly Alicyclobacillus acidoterrestris and Alicyclobacillus acidiphilus having guaiacol-producing ability. ), And an agent for inhibiting or inhibiting bacterial growth of Alicyclobacillus herbarius, which is derived from a natural product, and whose preparation is easy to obtain. It is to provide certain bacterial growth inhibiting or inhibiting agents.
- the first invention of the present invention relates to a method for inhibiting the growth of thermophilic eosinophilic bacteria (TAB), which comprises puree or fruit juice obtained from the fruit of acerola (Malpighia emerginata DC.) As an active ingredient. It is an inhibitor.
- TAB thermophilic eosinophilic bacteria
- a second invention of the present invention is the bacterium of the thermophilic eosinophilic bacterium (TAB) according to the first invention, comprising, as an active ingredient, dried puree or fruit juice obtained from the fruit power of acerola. It is a growth inhibitor or inhibitor.
- TAB thermophilic eosinophilic bacterium
- the third invention of the present invention is the thermophilic acidophilic bacterium (1) according to the first or second invention, wherein the puree or the fruit juice obtained from the fruit power of the acerola is subjected to a desaccharideing treatment.
- AB is a bacterial growth inhibitor or inhibitor.
- the fourth invention of the present invention relates to the thermophilic acidophilic bacterium (TAB) 1S alicyclobacillus (TAB)
- the bacterium of the genus Alicyclobacillus is Alicyclobacillus aciditerrestris, Alicyclobacillus acidiphilus, or Alicyclobacillus acidophilus. herbarius), the bacterial growth inhibitor or inhibitor according to the fourth aspect of the present invention.
- a sixth invention of the present invention is the bacterial growth inhibitor or inhibitor according to any one of the first to fifth inventions, which is used for adding food or drink.
- a seventh invention of the present invention is a food or drink comprising the agent for suppressing or inhibiting bacterial growth according to the sixth invention.
- An eighth invention of the present invention is the use of puree or fruit juice obtained from the fruit power of acerola, their deglycosylated products, or their dried products for inhibiting or inhibiting bacterial growth.
- the bacterial growth inhibitor or inhibitor according to the sixth aspect is added. It is a method for producing a food or drink, including a step.
- a tenth invention of the present invention is a method for suppressing or inhibiting bacterial growth in food and drink, comprising the step of adding the agent for suppressing or inhibiting bacterial growth according to the sixth invention to food and drink.
- the agent for inhibiting or inhibiting bacterial growth using fruit juice or the like derived from acerola fruit according to the present invention is derived from a natural product.
- it has an excellent effect of suppressing or inhibiting the growth of thermophilic acidophilic bacteria (TAB).
- TAB thermophilic acidophilic bacteria
- FIG. 1 is a graph showing the ability of acerola juice to inhibit or inhibit bacterial growth.
- FIG. 2 is a graph showing the ability of acerola juice to inhibit or inhibit the growth of bacteria against alicyclobacillus acidocardarius.
- FIG. 3 is a graph showing the ability of Alicyclobacillus' cycloheptacas and acerola juice to inhibit or inhibit bacterial growth.
- FIG. 4 is a graph showing the ability of Alicyclobacillus herbarius and acerola juice to inhibit or inhibit bacterial growth.
- FIG. 5 is a graph showing the ability of Alicyclobacillus hesperidum and acerola juice to inhibit or inhibit bacterial growth.
- FIG. 6 is a graph showing the ability of alicyclobacillus asidificus and acerola juice to inhibit or inhibit bacterial growth.
- FIG. 7 is a graph showing the ability of acerola juice solids to inhibit or inhibit bacterial growth.
- FIG. 8 is a daraf showing the ability to inhibit or inhibit bacterial growth of acerola juice solids in apple juice.
- FIG. 9 is a daraf showing the ability to inhibit or inhibit bacterial growth of acerola juice solids in various juices.
- FIG. 10 is a daraf showing an ability to inhibit or inhibit bacterial growth of solids of a sugar-treated acerola juice.
- acerola used in the present invention is a plant belonging to the genus Malvigania, which is native to tropical America and is also called Barbados' chili and West 'Indian' chili.
- the type of acerola used in the present invention is not particularly limited.
- fruits of acerola from Southeast Asia and Brazil can be suitably used.
- Acerola's scientific name may be Malpighia emarginata DC., Which is from Puerto Rico, M. punicifolia L., and Cuba, Florida, and Central America are sometimes treated as M. glabla L.
- these two names are synonyms. Therefore, acerola used in the present invention is not limited to one of these scientific names.
- the "pure and fruit juice that also provides the fruit power of acerola" used in the bacterial growth inhibitor or inhibitor of the present invention can be prepared from acerola fruit as a raw material by a general method for preparing puree's fruit juice.
- puree can be obtained by bleaching the edible portion of the acerola fruit, squeezing directly with a strainer, or straining.
- the edible portion of the acerola fruit excluding the seeds can be crushed and obtained.
- Fruit juice can be obtained by using puree as a raw material and subjecting it to a purification treatment such as centrifugation.
- the juice can be mechanically extracted using a juicer.
- the puree and fruit juice obtained in this way contain insolubles! Or, if necessary, may be subjected to a treatment with enzyme such as actinase or a clarification step such as ultrafiltration. Is also good.
- These preparations may be used by appropriately changing the concentration by concentration or dilution.
- Acerola fruit obtained puree or dried fruit juice used for the bacterial growth inhibitor or inhibitor of the present invention is a puree or fruit juice prepared as described above, which is freeze-dried and sprayed as appropriate. The solid content is obtained by drying or drum drying.
- puree or fruit juice obtained by subjecting the above-mentioned acerola to fruition can be used.
- the puree or fruit juice obtained from the fruit of acerola is concentrated or diluted to an appropriate concentration, fermented with a microorganism such as yeast, and centrifuged after fermentation. And the supernatant is appropriately freeze-dried and powdered.
- Fermentation conditions can be appropriately set by those skilled in the art in consideration of the nature and state of the puree juice to be fermented, the type of microorganism used, and the like.
- acerola juice or the like The puree or juice obtained from the fruit of acerola (hereinafter referred to as "acerola juice or the like") used for the bacterial growth inhibitor or inhibitor of the present invention is, when used, fresh (unheated). You may use, and may use what was heat-sterilized. Actually, both unheated acerola juice and heat-treated acerola juice have the same ability to suppress or inhibit the growth of thermophilic acidophilic bacteria (TAB).
- TAB thermophilic acidophilic bacteria
- the acerola juice or the like used for the bacterial growth inhibitor or inhibitor of the present invention is usually heated.
- the heat treatment can be performed, for example, by a method such as water bath at 70-120 ° C for 1 second and 20 minutes.
- Foods and drinks to which the bacterial growth inhibitor or inhibitor of the present invention is added are not particularly limited, and for example, drinks such as juice and soft drinks, foods such as jelly, yogurt, ice cream and the like. Is mentioned.
- drinks such as juice and soft drinks, foods such as jelly, yogurt, ice cream and the like.
- the bacterial growth inhibitor or inhibitor of the present invention is added in the liquid or semi-solid state.
- problems with TAB are unlikely.
- the agent for inhibiting or inhibiting bacterial growth of the present invention is in the form of puree or fruit juice
- the final concentration in the food or drink is preferably contained in the food or drink in the range of 0.5 to 100% by mass.
- the final concentration in food and drink when taking the form of dried solids, the final concentration in food and drink,
- U preferably contained in food and drink in the range of 0.05 to 10% by mass.
- the agent for inhibiting or inhibiting bacterial growth of the present invention is applied to fruit juice beverages or soft drinks, 0.5 to 100 parts by weight, more preferably 2 to 10 parts by weight, as acerola juice or puree per 100 parts by weight of the beverage. Department.
- acerola juice or puree per 100 parts by weight of the beverage. Department.
- food when applied to food, 0.1-20 parts by weight, more preferably 110 parts by weight, as acerola juice or puree per 100 parts by weight of food.
- the agent for inhibiting or inhibiting bacterial growth of the present invention may comprise an inert carrier, an auxiliary agent, and other substances such as an antibacterial substance as long as the effects of the acerola juice and the like are not eliminated or reduced, in addition to the acerola juice and the like. It can be added in a concentration.
- the inert carrier for example, 1) starch, maltodextrin, cyclodextrin, roasting Saccharides such as dextrin, sucrose, glucose, maltose, and lactose; 2) thickening polysaccharides such as carboxymethylcellulose, agar, agar decomposed products, carrageenan, dalcomannan, locust bean gum, xanthan gum, and 3) flour 4) Defatted soybeans, defatted milk powder, proteins such as corn protein, etc. Liquid substances can be lifted under pressure.
- Examples of the adjuvants include adipic acid, propionic acid, sodium propionate, calcium propionate, lactic acid, sodium lactate, calcium lactate, citrate, trisodium citrate, sorbic acid, potassium sorbate, and succinic acid.
- Acid monosodium succinate, disodium succinate, fumaric acid, monosodium fumarate, dalconic acid, sodium dalconate, calcium gluconate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, DL-malic acid, D L-Sodium malate, benzoic acid, sodium benzoate, darconodelta ratataton, carbonates, carbon dioxide, nitrite, phosphoric acid, phosphates, polymerized phosphates (sodium pyrophosphate, sodium tripolyphosphate) , Hexamethaphosphate, etc.), itaconic acid, phytic acid and the like.
- antioxidants can be added as an auxiliary agent.
- ascorbic acid its sodium, potassium, calcium salts, fatty acid esters, erythorbic acid, its sodium, potassium, calcium salts, fatty acid esters, ⁇ -tocopherol, j8-tocopherone, ⁇ -tocopherone, ⁇ -toco Ferronole, j8—Rotin, carotenoids, catechins, tannins, flavonoids, anthocyanins, polyphenols, BHT, 2-BHA, 3-BHA, butylhydroxya-solol, uric acid, DHA, IPA, EPA, EDTA, Antioxidants such as guayata butter, isopropyl citrate, dibblehydroxytoluene, nordihydroguaiaretic acid, propyl gallate and the like can be mentioned.
- antibacterial substances include acetic acid, sodium acetate, glycerin fatty acid ester, polyglycerin fatty acid ester, sugar ester, thiamine lauryl sulfate, sodium dehydroacetate, glycine, protamine, polylysine, egg white lysozyme, chitosan, ethanol, Rust extract, radish extract, glove extract, cinnamon extract, sage extract, pimenta extract, pepper extract, rosemary extract, oregano extract, garlic extract, fig leaf extract, citrus Seed extract, mulberry extract, kojic acid, perilla extract, ginger extract Exudates, polygonum extract, hop extract, raw soybean extract, grape skin extract, pink extract, moso walnut extract, peach leaf extract, propolis extract, licorice extract, olive extract, yucca foam Extracts, red yeast rice hydrolyzate, pectin hydrolyzate, tea tannin, hinokitiol, caffeic acid, caffeic
- the bacterial growth inhibitor or inhibitor of the present invention is produced by mixing acerola juice or the like with other optional components as necessary, and further sterilizing, filtering, concentrating, etc. as necessary. Can be.
- Foods and drinks using the bacterial growth inhibitor or inhibitor of the present invention can be prepared by using a usual raw material used for the food or drink and a bacterial growth inhibitor or inhibitor using acerola juice or the like of the present invention as raw materials and according to a conventional method. Can be manufactured.
- the agent for suppressing or inhibiting the bacterial growth of thermophilic eosinophilic bacteria (TAB) using acerola juice or the like is derived from a natural product.
- TAB thermophilic acidophilic bacteria
- acerola juice when used as a bacterial growth inhibitor or inhibitor, acerola juice can maintain bacterial growth inhibitory or inhibitory ability even when heated and sterilized under acidic conditions, so it can be used in foods and drinks, especially juice and juice drinks. It is practically useful for preventing rot. Further, since special preparation and operation are almost required, it is advantageous in terms of manufacturability and cost.
- thermophilic acidophilic bacteria TAB
- acerola juice and the like can also be used as a preservative for foods and beverages such as fruit juice.
- fungus The bacterial solution cultured until the growth of the cultivation reached the middle and late stage (the turbidity at 660 nm of 0.5-0.6) reached the logarithmic growth stage was defined as a bacterial suspension. Then, acerola juice solution and heat-treated solution prepared as described above are added to YSG medium in predetermined amounts (96 wells, microplate; reaction solution volume per 1 ⁇ l).
- the bacterial suspension was inoculated into the cell at about 10 3 111, and cultured at 50 ° C for 20 hours. Thereafter, the number of surviving bacteria in the culture solution was counted by a pour culture method using YSG agar medium (1.5% agar) at 50 ° C for 2 days, and the formed colonies were counted.
- the growth inhibition rate of the bacteria was calculated according to the following formula.
- Growth inhibition rate (%) ⁇ 1 (number of surviving bacteria vs. log of initial inoculated bacteria) / (log of control bacteria vs. log of initial inoculated bacteria) ⁇ X 100
- acelora juice solids The components of acerola juice solids were analyzed as follows.
- the total polyphenol content was measured by the Folin-Denis method.
- the acerola juice solid content prepared above was dissolved in distilled water, and 3 ml each of aqueous solutions having concentrations of 0.2, 0.4, 1.0, and 2.0% were injected into an L-shaped culture tube. Then, Alicyclobacillus acidoterrestris (A. acidoterrestris; ATCC49025) in the logarithmic growth phase was inoculated into a 2 ⁇ concentration YSG liquid medium and stirred. After stirring, 3 ml of this inoculum was added to each L-shaped culture tube containing the above-mentioned acerola juice solids at various concentrations to make 6 ml Z tubes.
- Alicyclobacillus acidoterrestris A. acidoterrestris; ATCC49025
- Acerola juice solids were dissolved in distilled water, and 3 ml each of aqueous solutions having concentrations of 0.02, 0.04, 0.08, 0.12, 0.16, and 0.2% were injected into an L-shaped culture tube. Then, 2X concentration of YSG liquid medium An experiment was performed to suppress the growth of A. acidoterrestris under the same conditions as in Example 3 except that apple juice having a concentration of 70% was used instead of. The results are shown in FIG. As apparent from this figure, the antibacterial activity appeared in proportion to the concentration of acerola juice solids, and the growth was suppressed at a final concentration of 0.1% (lmg / ml).
- Acerola fruit from Brazil was squeezed to prepare 400 ml of acerola juice.
- the juice was concentrated on an evaporator to a Brix value of 20-30%.
- To this concentrated fruit juice was added 2% yeast (S. cerevisiae), and the mixture was fermented at 30 ° C for 20 hours. After fermentation, the fermentation solution was subjected to centrifugation and filtration, and the supernatant was freeze-dried to obtain 15.9 g of a dry powder. This powder was subjected to component analysis. The results were as follows. Glucose: 0%
- Vitamin C 38.6%
- the total polyphenol content was measured by the Folin-Denis method.
- Example 2 Except for using an aqueous solution in which the dry solid content of the desugared acerola juice prepared in Example 6 above was dissolved in distilled water to a concentration of 0.2, 0.4, 1.0, and 2.0%. As in Example 2. A bacterial growth inhibition experiment was performed as described above. The results are shown in FIG. At a concentration of 2 mgZml, the desaccharified acerola juice solid content, like the non-saccharified one, completely inhibited bacterial growth.
- Acerola juice, apple juice, and pineapple juice are put into a mixing tank, and then fructose-glucose liquid sugar and acidulants (taenoic acid, sodium citrate, malic acid) are dissolved in ion-exchanged water in the following ratios. It was similarly charged into the mixing tank. Thereafter, ion-exchanged water was charged to a certain amount, and the whole was homogenized by stirring.
- the product thus obtained was sterilized at a high temperature and a short time at about 90 ° C for about 5 seconds using a plate-type heat exchanger or the like, hot-filled into a PET bottle, and immediately cooled to produce a practical product 1.
- comparative product 1 was produced in the same manner as described above except that no acerola juice was added.
- ion-exchanged water An appropriate amount of ion-exchanged water was charged into a mixing tank with a stirrer-integrated mixer and heated. Then, a commercially available gelling agent (manufactured by Saneigen FFI) which was uniformly dispersed in sodium ionized water and granulated sugar in heated ion-exchanged water using a high-speed stirring tank, and apple juice , Pineapple juice and acerola juice were sequentially injected into the above-mentioned mixing tank. Next, acidulants (taenoic acid, malic acid) were dissolved in ion-exchanged water, and then added to the mixing tank.
- a commercially available gelling agent manufactured by Saneigen FFI
- Comparative product 2 was produced in the same manner as described above except that no acerola juice was added.
- each of the cup jellies thus obtained was first subjected to a sensory evaluation by 10 specialized panelists. The flavors were compared. As a result, the flavor of the working product 2 was much better than that of the comparative product 2.
- the growth of Alicyclobacillus acido terrestris in each cup jelly was examined. That is, Alicyclobacillus' acido terrestris was inoculated to each of the product 2 and the comparative product 2, and allowed to stand at 50 ° C for 24 hours. The number was measured. As a result, growth of Alicyclobacillus acido terrestris was observed in Comparative product 2, but growth was completely suppressed in Working product 2.
- Example 2 did not show separation or the like even after standing at 10 ° C for 4 weeks, maintained stable physical properties and maintained a good flavor, and was further resistant to Alicyclobacillus acidoterrestris. Proliferation control was not as strong as for beverages.
- the bacterial growth inhibitor or inhibitor of the present invention can be used for foods such as fruit juice beverages.
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
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ES04820298T ES2383506T3 (es) | 2003-12-12 | 2004-12-10 | Inhibidor del crecimiento bacteriano o agente bacteriostático que utiliza una sustancia derivada del fruto de acerola |
US10/582,450 US20070128328A1 (en) | 2004-12-10 | 2004-12-10 | Bacterial growth inhibitor or bacteriostatic agent utilizing substances derived from acerola fruit |
JP2005516188A JP4726629B2 (ja) | 2003-12-12 | 2004-12-10 | アセロラ果実由来物質を用いた細菌増殖抑制又は阻止剤 |
EP04820298A EP1692940B1 (en) | 2003-12-12 | 2004-12-10 | Bacterial growth inhibitor or bacteriostatic agent utilizing substance derived from acerola fruit |
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JP2003-415127 | 2003-12-12 | ||
JP2003415127 | 2003-12-12 |
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JP (1) | JP4726629B2 (ja) |
ES (1) | ES2383506T3 (ja) |
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JP2012029652A (ja) * | 2010-07-30 | 2012-02-16 | Oriental Yeast Co Ltd | 食品用日持向上剤 |
CN104232629A (zh) * | 2013-06-06 | 2014-12-24 | 帕尔公司 | 检测脂环酸杆菌属微生物的组合物 |
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SI23754A (sl) * | 2010-08-31 | 2012-12-31 | Vitiva D.D. | Zaĺ äśita barve, barvanje ter antioskidativna in antimikrobioloĺ ka zaĺ äśita mesa in mesnih izdelkov |
JP5856290B2 (ja) | 2011-06-23 | 2016-02-09 | ナチュラル・メディシン・インスティチュート・オブ・ジャージアン・ヤンシェンタン・カンパニー・リミテッド | アセロラチェリー粉末及びその製造方法 |
EP3834624A4 (en) * | 2018-08-10 | 2022-04-27 | Suntory Holdings Limited | HEAT-RESISTANT ACIDOPHILIC BACTERIA SUPPRESSIVE AGENT, METHOD FOR PREVENTING CONTAMINATION WITH HEAT-RESISTANT ACIDOPHILIC BACTERIA, AND BEVERAGE |
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- 2004-12-10 JP JP2005516188A patent/JP4726629B2/ja not_active Expired - Fee Related
- 2004-12-10 EP EP04820298A patent/EP1692940B1/en active Active
- 2004-12-10 ES ES04820298T patent/ES2383506T3/es active Active
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2012029652A (ja) * | 2010-07-30 | 2012-02-16 | Oriental Yeast Co Ltd | 食品用日持向上剤 |
CN104232629A (zh) * | 2013-06-06 | 2014-12-24 | 帕尔公司 | 检测脂环酸杆菌属微生物的组合物 |
Also Published As
Publication number | Publication date |
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EP1692940A4 (en) | 2007-05-02 |
EP1692940B1 (en) | 2012-02-29 |
ES2383506T3 (es) | 2012-06-21 |
EP1692940A1 (en) | 2006-08-23 |
JPWO2005055725A1 (ja) | 2007-12-06 |
JP4726629B2 (ja) | 2011-07-20 |
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