WO2012099195A1 - 耐熱性好酸性菌増殖抑制方法 - Google Patents

耐熱性好酸性菌増殖抑制方法 Download PDF

Info

Publication number
WO2012099195A1
WO2012099195A1 PCT/JP2012/051061 JP2012051061W WO2012099195A1 WO 2012099195 A1 WO2012099195 A1 WO 2012099195A1 JP 2012051061 W JP2012051061 W JP 2012051061W WO 2012099195 A1 WO2012099195 A1 WO 2012099195A1
Authority
WO
WIPO (PCT)
Prior art keywords
sugar solution
acid
filtration membrane
heat
sugar
Prior art date
Application number
PCT/JP2012/051061
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
健 小長井
Original Assignee
大塚製薬株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 大塚製薬株式会社 filed Critical 大塚製薬株式会社
Priority to JP2012553764A priority Critical patent/JPWO2012099195A1/ja
Priority to KR1020137021881A priority patent/KR20140015337A/ko
Priority to CN201280006048.2A priority patent/CN103328656B/zh
Publication of WO2012099195A1 publication Critical patent/WO2012099195A1/ja

Links

Images

Classifications

    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B10/00—Production of sugar 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
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L3/358—Inorganic compounds
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B20/00—Purification of sugar juices
    • C13B20/16—Purification of sugar juices by physical means, e.g. osmosis or filtration
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • 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 method for preparing a sugar solution used as a raw material for food and drink. More specifically, the present invention prepares a sugar solution from which "heat-resistant acidophilic bacteria growth factor" for growing heat-resistant acidophilic bacteria, which are the main cause of deterioration of food and drink, is removed or reduced. Regarding the method. The present invention also relates to a method for removing or reducing a heat-resistant acidophilic bacterial growth factor from a sugar solution.
  • thermostable eosinophilic bacteria are gonococci that mainly belong to the genus Alicyclobacillus and can grow aerobically or facultatively anaerobically and form gram-positive or gram-stable thermostable spores. Comparison between 40 ° C and 70 ° C It is characterized by being able to grow satisfactorily even in an extremely high temperature range or an acidic pH range of pH 2-6.
  • thermotolerant acidophilic bacteria Alicyclobacillus acidoterrestris and Alicyclobacillus ocacidocaldarius are Gram-positive spore bacteria that do not die when sterilized for a short time at 100 °C or less, and prefer to grow in an acidic environment around pH 4. To do. For this reason, these heat-resistant acidophilic bacteria are not completely killed by ordinary heat treatment at about 60 ° C. to 95 ° C. used in food production, and when grown in food and drink, Since it produces an off-flavor component such as 6-dibromophenol or generates a foul-smelling odor, it causes a serious problem such as significantly impairing the flavor and quality of food and drink during storage or distribution.
  • thermoacidophilic bacteria examples include bacteriostatic action such as vitamin C palmitic ester, diglycerin myristic ester, hop extract, acetate, cassis anthocyanin, purple carrot juice, lactic acid or its salt
  • bacteriostatic agents often affects the flavor, taste or appearance of foods and drinks and is not a method that can be widely applied to foods and drinks.
  • a method of removing the heat-resistant acidophilic bacterium itself by using a sterilization filter or a conventional purification method is also conceivable, but it can be generally used because it requires a complicated process and is expensive. A method has not yet been developed.
  • JP 2002-65231 A JP 2003-160411 A JP 2005-137241 A JP 2002-315546 A JP 2009-209098 A JP 2009-72165 A JP 2007-159454 A
  • the present inventor has been diligently studying to solve the above problems, and even when a sugar solution obtained by dissolving a saccharide such as sugar in water is filtered through a charged filtration membrane having various zeta potentials, the heat resistant acidophilic acidity Bacterial growth factor cannot be removed, but after adding pH to the sugar solution and adjusting the pH, it is filtered through a charged filtration membrane with a positive zeta potential to significantly remove the heat-resistant acidophilic bacterial growth factor. Alternatively, it was confirmed that the growth of thermotolerant acidophilic bacteria can be significantly suppressed. Therefore, in order to remove or reduce the heat-resistant acidophilic bacterium growth factor from the sugar solution, as described later, (a) a pH adjustment step by addition of an acid and (b) filtration through a charged filtration membrane are required. I found out.
  • the present invention has been developed through further studies based on such knowledge, and has the following embodiments.
  • Method for preparing sugar solution (I-1) A method for preparing a sugar solution having the following steps, wherein the heat-resistant acidophilic growth factor is removed or reduced: (A) adding an acid to the raw sugar solution, (B) a step of filtering the sugar solution prepared in the step (a) through a charge filtration membrane, and (c) a step of recovering the filtrate as the target sugar solution.
  • step (I-2) The preparation method according to (I-1), wherein the step (a) is a step of adjusting the pH to 2.5 to 4 by adding an acid to the raw sugar solution.
  • the acid used in step (a) is an inorganic acid or organic acid that can be used in foods and drinks, and can adjust the pH of the raw sugar solution to 2.5 to 4, (I-1) or The preparation method described in (I-2).
  • the acid used in step (a) is at least one organic acid selected from the group consisting of citric acid, malic acid, tartaric acid, L-ascorbic acid, and lactic acid, (I-3)
  • the charged filtration membrane used in the step (b) is any one of (I-1) to (I-4), wherein the charged filtration membrane shows a positive charge in the sugar solution to be filtered. Preparation method.
  • the charged filtration membrane used in step (b) is a charged filtration membrane having a zeta potential in the sugar solution to be filtered of 5 mV or more, preferably 10 mV or more, more preferably 15 mV or more. ) To (I-5).
  • the sugar solution obtained in the step (c) is obtained by removing or reducing not only the heat-resistant acidophilic bacteria growth factor but also the colored components contained in the raw material sugar solution (I- 1) The preparation method described in any one of (I-6).
  • (II-2) A sugar solution obtained by the preparation method described in any one of (I-1) to (I-7), in which the growth of heat-resistant acidophilic bacteria is suppressed.
  • (II-4) A method for preparing a food or drink by blending the sugar solution according to any one of (II-1) to (II-3).
  • thermotolerant acidophilic growth factor from the test sugar solution III-1
  • a method for removing or reducing a heat-resistant acidophilic bacterial growth factor from a test sugar solution comprising the following steps: (A) adding an acid to the test sugar solution; (B) a step of filtering the sugar solution prepared in the step (a) through a charge filtration membrane, and (c) a step of recovering the filtrate.
  • step (III-2) The method according to (III-1), wherein the step (a) is a step of adjusting the pH to 2.5 to 4 by adding an acid to the raw sugar solution.
  • the acid used in step (a) is an inorganic acid or organic acid that can be used for food and drink, and can adjust the pH of the raw sugar solution to 2.5 to 4, (III-1) or The method described in (III-2).
  • the acid used in step (a) is at least one organic acid selected from the group consisting of citric acid, malic acid, tartaric acid, L-ascorbic acid, and lactic acid, The method according to any one of (III-3).
  • the charged filtration membrane used in the step (b) is any one of (III-1) to (III-4), wherein the charged filtration membrane shows a positive charge in the sugar solution to be filtered. Method.
  • the charged filtration membrane used in step (b) is a charged filtration membrane having a zeta potential in the saccharide solution to be filtered of 5 mV or more, preferably 10 mV or more, more preferably 15 mV or more. ) To (III-5).
  • (III-7) The method is described in any one of (III-1) to (III-6), which is a method for removing or reducing not only the heat-resistant acidophilic bacterial growth factor but also the colored components contained in the raw sugar solution. Method.
  • thermotolerant acidophilic bacteria in sugar solution IV-1
  • a method for inhibiting the growth of thermotolerant acidophilic bacteria in a sugar solution comprising the following steps: (A) adding an acid to the test sugar solution; (B) a step of filtering the sugar solution prepared in the step (a) through a charge filtration membrane, and (c) a step of recovering the filtrate.
  • step (IV-2) The method according to (IV-1), wherein the step (a) is a step of adjusting the pH to 2.5 to 4 by adding an acid to the raw sugar solution.
  • the acid used in step (a) is an inorganic acid or organic acid that can be used in foods and drinks, and can adjust the pH of the raw sugar solution to 2.5 to 4, (IV-1) or The method described in (IV-2).
  • the acid used in step (a) is at least one organic acid selected from the group consisting of citric acid, malic acid, tartaric acid, L-ascorbic acid, and lactic acid, The method according to any one of (IV-3).
  • step (IV-5) It is described in any one of (IV-1) to (IV-4), in which the charged filtration membrane used in step (b) is a charged filtration membrane that exhibits positive charge in the sugar solution to be filtered. Method.
  • the charged filtration membrane used in step (b) is a charged filtration membrane having a zeta potential in the saccharide solution to be filtered of 5 mV or more, preferably 10 mV or more, more preferably 15 mV or more. ) To (IV-5).
  • (IV-7) The method according to any one of (IV-1) to (IV-6), which is a method for suppressing the growth of thermotolerant acidophilic bacteria and removing or reducing the coloring component contained in the raw sugar solution. Method.
  • a sugar solution adjusted to pH by adding an acid is filtered through a charge filtration membrane, whereby the growth factor of heat-resistant acidophilic bacteria is efficiently or simply removed from the sugar solution at low cost. Can be reduced.
  • the sugar solution thus prepared has significantly suppressed the growth of heat-resistant acidophilic bacteria, and even when added to food and drink, it does not alter it, and also contains a bacteriostatic agent as the third component Unlike the sugar solution, it does not affect the flavor of food and drink.
  • the method of the present invention significantly removes or reduces the heat-resistant acidophilic bacteria factor from the sugar solution regardless of differences in the purity of the raw sugar, the country of origin, or the difference in the components of the raw sugar, It is a method that can suppress the growth of acidophilic acidophilic bacteria and is highly versatile. Further, according to the method of the present invention, it is possible to remove or reduce not only the heat-resistant acidophilic bacterial growth factor but also the coloring component.
  • the sugar solution prepared by the method of the present invention can be suitably used for various foods and drinks, particularly beverages that are inappropriately sterilized by high heat, particularly acidic beverages.
  • Purified sucrose sugar solution is tested sugar solution 1-1 (cation exchange resin treatment only), test sugar solution 1-2 (anion exchange resin treatment only), or test sugar solution 1-3 (cation exchange resin treatment). And anion exchange resin treatment), the sugar solution obtained as test sugar solution 1-4 (no treatment) was subjected to inoculation test with heat-resistant acidophilic bacteria (A. acidocaldarius), and the growth of bacteria was evaluated over time by ATP method (Experimental example 1) is shown.
  • the vertical axis represents the amount of luminescence (RLU: Relative Light Unit), and the horizontal axis represents the storage period (days) after bacterial inoculation (the same applies to FIGS. 2 to 10). Inoculation test of heat-resistant acidophilic bacteria (A.
  • Example 3 Purified sucrose sugar solution (pH 4.95) and sugar solution adjusted to various pH (1.8, 2.6, 3.0, 4.0) by adding acid to this, charged filtration membrane (Zeta Plus Filter 50S: Sumitomo 3M Limited) )) And the unfiltered sugar solution (pH 4.95) were subjected to inoculation test with heat-resistant acidophilic bacteria (A. acidocaldarius). The evaluation results are shown (Experimental Example 5).
  • test sugar solution 2 of the purified sucrose 1 before and after filtration through a charged filtration membrane Zeta Plus filter 50S: manufactured by Sumitomo 3M Co., Ltd.
  • Zeta Plus filter 50S manufactured by Sumitomo 3M Co., Ltd.
  • Acidocaldarius Inoculation test was carried out, and the results of evaluating the growth of bacteria over time by the ATP method are shown (Experimental Example 7).
  • test sugar solution 3 of the purified sucrose 2 before and after filtration through a charged filtration membrane Zeta Plus filter 50S: manufactured by Sumitomo 3M Ltd.
  • Zeta Plus filter 50S manufactured by Sumitomo 3M Ltd.
  • test sugar solution 4 of the purified sucrose 3 before and after filtration through a charged filtration membrane Zeta Plus filter 50S: manufactured by Sumitomo 3M Ltd.
  • Zeta Plus filter 50S manufactured by Sumitomo 3M Ltd.
  • test sugar solution 5 of purified white sugar 4 before and after being filtered through a charged filtration membrane Zeta Plus filter 50S: manufactured by Sumitomo 3M Co., Ltd.
  • Zeta Plus filter 50S manufactured by Sumitomo 3M Co., Ltd.
  • test sugar solution 6 of purified white sugar 5 before and after being filtered through a charged filtration membrane Zeta Plus filter 50S: manufactured by Sumitomo 3M Co., Ltd.
  • Zeta Plus filter 50S manufactured by Sumitomo 3M Co., Ltd.
  • the present invention relates to a sugar obtained by removing or reducing a heat-resistant acidophilic bacterial growth factor (hereinafter also referred to as “TAB growth factor”).
  • a method for preparing a liquid comprising the following steps (a) to (c): (A) adding an acid to the raw sugar solution, (B) a step of filtering the sugar solution prepared in the step (a) through a charge filtration membrane, and (c) a step of recovering the filtrate as the target sugar solution.
  • the sugar used as the raw sugar solution is made from sugarcane, sugar beet, sugar maple, sugar palm, fruit, corn, potato and other natural plants, and natural plants such as malt. Mention may be made of sugars to be produced, as well as transfer sugars or reducing sugars produced from the sugars by enzyme treatment or the like.
  • sugar (raw sugar) include sugar (disaccharide) produced from sugar cane or sugar beet, raffinose (oligosaccharide) prepared from sugar beet, fructose (fructose) prepared from fruit, corn and potato Examples thereof include glucose (glucose) produced from malt and maltose (malt sugar) produced from malt.
  • the sugar transfer sugar is palatinose, and the reducing sugar of palatinose is palatinite.
  • Sugar can be classified into dense sugar (brown sugar, white sugar, cassonade (red sugar), Wasanbon) and dense sugar (crude sugar, refined sugar), and refined sugar is further refined sugar (white sugar). It can be classified into disaccharides, medium disaccharides, granulated sugars), car sugar (super white sugar, tri-warm sugar), and processed sugars (corn sugar, icing sugar, powdered sugar).
  • the raw material sugar targeted by the present invention is dense sugar (crude sugar, purified sugar), preferably purified sugar among sugars. That is, the present invention is capable of removing or reducing TAB growth factors that remain in the sugar as impurities even after purification, in other words, TAB growth factors that cannot be removed by conventional sugar purification methods. It is a manufacturing method of a sugar solution with significant value.
  • the origin (country of origin) of the plant that is the raw material for producing the raw sugar, the production and purification method of the raw sugar, and the manufacturer are not particularly limited, and may be domestic or foreign.
  • the raw sugar solution used in the preparation method of the present invention is prepared by dissolving the raw sugar in water, and its concentration is not particularly limited, but the solid content concentration (Brix%) in the solution is usually 65% or less, preferably about 62% or less.
  • the lower limit of the sugar concentration is not particularly limited, but the lower the sugar concentration, the more labor and time it takes to produce. From this point of view, there is no limitation, but the lower limit of the sugar concentration is 10 % Or more, preferably 20% or more.
  • the raw sugar solution is adjusted so that the Brix after adjusting the pH by adding an acid in step (a) is generally within the above range.
  • the Brix of the sugar solution can be measured using a refractometer, an optical rotometer, or a near-infrared glucometer, but the Brix value measured using a refractometer can be used as a reference. preferable.
  • the acid used in the step (a) is an acid that can adjust the raw sugar solution to pH 4.5 or less, more preferably pH 2.5 to 4.5, and is an inorganic that can be applied to food and drink. Any acid or organic acid may be used, and there is no particular limitation as long as it is used. In that sense, the step (a) can also be referred to as a pH adjustment step.
  • the pH range to be adjusted is not particularly limited as long as it is within the above range, but is more preferably pH 2.5 to 4, particularly preferably pH 2.5 to 3.5.
  • the acid is preferably an acid that does not significantly affect the taste and taste of the prepared sugar solution or food and drink produced using the sugar solution.
  • citric acid, malic acid, tartaric acid, L-ascorbine Organic acids such as acid and lactic acid can be exemplified. More preferred are citric acid and malic acid.
  • the sugar liquid whose pH is adjusted by adding an acid in the step (a) may be heat-treated at that stage or may not be heat-treated.
  • heating temperature and time should just be the conditions which do not affect the taste and flavor of food-drinks, and are not restrict
  • the temperature condition may be 100 ° C. or higher or 100 ° C. or lower.
  • (B) Filtration process The said process is a process of filtering the sugar liquid pH-adjusted at the said (a) process with a charge filtration membrane.
  • the charged filtration membrane used for filtration of the sugar solution is a filtration membrane that shows positive charge in the sugar solution to be filtered, that is, in the sugar solution obtained in the step (a). Whether or not the charge filtration membrane is in such a positive charge state can be evaluated by measuring the zeta potential of the charge filtration membrane.
  • the zeta potential can be measured by a conventional method.
  • measurement can be performed using a commercially available measuring instrument or system such as “Zeta potential measurement system” of Otsuka Electronics Co., Ltd. using an electrophoretic light scattering method.
  • a charged filtration membrane having a zeta potential of 9 mV or less in a 10 mM sodium chloride aqueous solution has a poor effect of removing or reducing the heat-resistant acidophilic growth factor.
  • the charge filtration membrane has a zeta potential of 15 mV or more in a 10 mM sodium chloride aqueous solution. More preferably, it is a charge filtration membrane having a zeta potential of 20 mV or more, more preferably 24 mV or more in a 10 mM sodium chloride aqueous solution.
  • the charged filtration membrane used in the step (b) is preferably a saccharide solution to be filtered, that is, a zeta potential in the saccharide solution obtained in the step (a) is 5 mV or more, preferably 10 mV or more, More preferably, it may be 15 mV or more.
  • the upper limit of the zeta potential is not particularly limited, but can be normally set to 100 mV as the upper limit.
  • the charge filtration membrane used in the step (b) is a functional filtration membrane having both the adsorption filtration capability based on the zeta potential and the mechanical filtration capability based on the filtration pore diameter.
  • the pore size of the filtration membrane is not particularly limited, and examples include 0.4 to 1.0 ⁇ m, preferably 0.6 to 1.0 ⁇ m, and more preferably 0.4 to 0.8 ⁇ m.
  • the charge filtration membrane used in step (b) is not particularly limited as long as it has the above zeta potential and more preferably has the above pore diameter.
  • a filtration membrane made of a material having a positive charge such as nylon 66, epoxy resin, polysulfone or polyester; a surface of a filter medium made of cellulose or nylon resin, Coating with an inorganic charge modifier (such as cationic colloidal silica) or an organic charge modifier (such as polyamide or polyamine epichlorohydrin having a tertiary amine or quaternary ammonium group), and a positive zeta potential on the filtration membrane
  • an inorganic charge modifier such as cationic colloidal silica
  • an organic charge modifier such as polyamide or polyamine epichlorohydrin having a tertiary amine or quaternary ammonium group
  • a positive zeta potential on the filtration membrane examples thereof include a filtration membrane generated on the surface; a charged ultrafiltration membrane made positive
  • Examples of commercially available charge filtration membranes include "CUNO Zeta Plus Filter” (filter made mainly of cellulose fiber) S series 30S and 50S (materials) manufactured by Sumitomo 3M Co., Ltd. used in the experimental examples described below. can do.
  • charge filtration membranes may be used in a single layer state, but in order to obtain a desired filtration effect, a plurality of charge filtration membranes may be used in a state in which a plurality of layers are formed. .
  • the filtration method is not particularly limited as long as the sugar solution prepared in step (a) is passed through the charged filtration membrane.
  • the filtration flow rate is 10 m 3 / hr or less. It is preferable to pass the liquid. Further, the filtration (flowing through the charge filtration membrane) may be performed only once, or the filtrate collected after passing once may be passed through the charge filtration membrane again. It may be repeated repeatedly.
  • Step of recovering the filtrate as the target sugar solution The step is a step of recovering the filtrate filtered in the step (b), and thus the sugar solution from which the TAB growth factor has been removed or reduced is obtained. Can be acquired.
  • TAB growth factor is removed or reduced here is evaluated by measuring and comparing the growth of thermotolerant acidophilic bacteria (TAB: Trermo Acidophilic Bacilli) for each of the raw sugar solution and the recovered filtrate. Can do.
  • TAB thermotolerant acidophilic bacteria
  • the TAB growth factor has an action of inducing or promoting the growth of heat-resistant acidophilic bacteria in the target sugar solution.
  • the TAB growth factor is not particularly limited as long as it has such an action.
  • it can be a TAB growth factor such as NO 2- (nitrite nitrogen) and NO 3- (nitrate nitrogen).
  • NO 2- nitrite nitrogen
  • NO 3- nitrate nitrogen
  • examples include organic substances such as anions and dead bodies of microorganisms such as microorganisms, and organic substances derived from soil and plant residues.
  • thermostable acidophilic bacterium targeted by the present invention is a bacterium mainly belonging to the genus Alicyclobacillus, for example, Alicyclobacillus acidoterrestris, A. cycloacidocaldarius (A. acidocaldarius) ), Alicyclobacillus hesperidum (A. hesperidum), alicyclobacillus cycloheptanicus (A. cycloheptanicus) and the like.
  • Alicyclobacillus acidoterrestris A. cycloacidocaldarius (A. acidocaldarius)
  • Alicyclobacillus hesperidum A. hesperidum
  • alicyclobacillus cycloheptanicus A. cycloheptanicus
  • TAB heat-resistant acidophilic bacteria
  • the method for sterilizing bacteria other than heat-resistant acidophilic bacteria is not particularly limited, but after adjusting the pH to an acidic region (for example, about pH 3.5 to 4.5), heat treatment is performed at a temperature of 70 ° C. or higher. The method of doing can be illustrated.
  • the temperature and pH at which thermostable acidophilic bacteria can grow vary depending on the type of thermostable acidophilic bacteria, but are usually 35 to 55 ° C., preferably 40 to 53 ° C .: pH 2 to 6, preferably pH 3. 5 to 4.5. Therefore, heat-resistant acidophilic bacteria can be grown and grown by culturing at around 50 ° C. and around pH 4.
  • the growth and proliferation of heat-resistant acidophilic bacteria can be measured and evaluated using the ATP (Adenosine triphosphate) method.
  • ATP is an energy molecule that is present in the cells of all plants, animals and microorganisms. Therefore, the amount increases in proportion to the increase in the number of cells.
  • the ATP method uses this to evaluate the increase in the number of cells, that is, the growth of thermostable acidophilic bacteria.
  • the amount of ATP is determined by quantifying the amount of luminescence produced by the reaction of ATP, luciferin and luciferase enzyme derived from thermostable acidophilic bacteria.
  • the growth resistance of the heat-resistant acidophilic bacteria in the raw sugar solution after sterilizing each of the raw sugar solution and the recovered filtrate, when a predetermined number of heat-resistant acidophilic bacteria are inoculated and left to culture, the growth resistance of the heat-resistant acidophilic bacteria in the raw sugar solution. However, if it disappears or is reduced in the recovered filtrate, it can be determined that the growth factor (TAB growth factor) for the heat-resistant acidophilic bacteria has been removed or reduced from the raw sugar solution by the method of the present invention.
  • TAB growth factor growth factor
  • the sugar solution prevents deterioration of the product due to the growth of heat-resistant acidophilic bacteria without contaminating the product even when used in addition to various products including food and drink. Can do.
  • the raw sugar solution contains a coloring component
  • products including foods and drinks to which a sugar solution is added and mixed are not particularly limited as long as the sugar solution is prepared as one of the raw materials.
  • it is a food or drink that is not suitable for excessive heat treatment and is concerned with the growth of heat-resistant acidophilic bacteria, for example, a beverage, particularly an acidic (pH 6 or lower) soft drink, specifically, natural fruit juice or Examples include fruit drinks using fruit juice, fruit juice-containing drinks, vegetable drinks: nio water soured with various acidulants, sports drinks, lactic acid drinks: carbonated drinks obtained by adding carbonic acid to these.
  • the use of the sugar solution prepared by the method of the present invention can suppress the growth of heat-resistant acidophilic bacteria without the need to use a third component such as a bacteriostatic agent. It is suitable for food and drink that cannot be used.
  • These foods and drinks targeted by the present invention can be produced according to a conventional method for each food and drink, with the sugar solution prepared by the method of the present invention added and blended as one of the raw materials.
  • the mixing ratio of the sugar solution is not particularly limited, and is appropriately set according to the type and taste of the food and drink.
  • a method for removing or reducing TAB growth factor from a test sugar solution and the present invention also relates to a method for removing or reducing TAB growth factor from a test sugar solution.
  • the method can be carried out by subjecting the test sugar solution to the following steps (a) to (c), as in “(I) Method for preparing sugar solution” described above.
  • each of the treatments in the steps (a) to (c) is the same as the treatment in the steps (a) to (c) employed in the above-mentioned “(I) Method for preparing a sugar solution” of the present invention.
  • (I) can be incorporated herein by reference.
  • the method can be carried out by subjecting the test sugar solution to the following steps (a) to (c), as in “(I) Method for preparing sugar solution” described above.
  • each of the treatments in the steps (a) to (c) is the same as the treatment in the steps (a) to (c) employed in the above-mentioned “(I) Method for preparing a sugar solution” of the present invention.
  • (I) can be incorporated herein by reference.
  • the TAB growth factor that grows thermoacidophilic bacteria in the sugar solution is removed or reduced, and thus the sugar solution suppresses the growth of thermoacidophilic bacteria. Is done.
  • test sugar solutions (Brix: 60, pH 4.95) prepared by dissolving 60 g of purified white sugar in 100 mL of deionized water were prepared (test sugar solution 1-1: cation exchange resin treatment).
  • Test sugar solution 1-2 Anion exchange resin treatment
  • Test sugar solution 1-3 Cation exchange resin and anion exchange resin treatment
  • Test sugar solution 1-4 No treatment
  • the collected column eluate (test sugar solutions 1-1 to 1-3) and test sugar solution 1-4 were each diluted 9-fold with deionized water, and finally adjusted to pH 3.7 with citric acid.
  • These sugar solutions are treated at 70 ° C.
  • each test sugar solution contains 4/50 ml of heat-resistant acidophilic bacteria (A. acidocaldarius) derived from purified white sugar. Inoculated at a rate and stored at 9O ⁇ 0> C for 9 days. Thereafter, ATP measurement was performed on each test sugar solution according to a conventional method, and the amount of luminescence (RLU: Relative Light Unit) was measured to evaluate the degree of contamination due to bacterial growth.
  • RLU Relative Light Unit
  • test sugar solution 1-1 subjected only to the cation exchange treatment showed a rapid increase in heat-resistant acidophilic bacteria as compared with the untreated test sugar solution 1-4, and the growth of the bacteria was observed. The degree of contamination by was high.
  • test sugar solution 1-2 subjected to the anion exchange treatment and the test sugar solution 1-3 subjected to the anion exchange treatment and the cation exchange treatment showed no growth of the bacteria, and the growth of the bacteria was not observed. It was confirmed that it was suppressed.
  • anionic substances promote the growth of heat-resistant acidophilic bacteria, and cationic substances are heat-resistant. It was suggested that the growth of acidophilic bacteria might be suppressed.
  • Test method Four specimens of sugar solutions (Brix: 60, pH 4.95) prepared by dissolving 60 g of purified sucrose in 100 mL of deionized water were prepared, and these were used as charged filtration membranes with positive zeta potential ( The product name “CUNO zeta plus filter” S series: 30S, 50S, 60S, 90S; manufactured by Sumitomo 3M Limited). Next, each collected filtrate (sugar solution) was diluted 9-fold with deionized water, and finally adjusted to pH 3.7 with citric acid. This solution is treated at 70 ° C. for 10 minutes to sterilize bacteria other than the heat-resistant acidophilic bacteria, and inoculate the heat-resistant acidophilic bacteria (A.
  • Experimental Example 4 Measurement of Zeta Potential of Charged Filtration Membrane Based on the result of Experimental Example 3, each charged filtration membrane used in Experimental Example 3 (in order to examine the effective zeta potential for removing the growth factor of heat-resistant acidophilic bacteria ( The zeta potential of the trade name “Zeta Plus Filter” S series: 30S, 50S, 60S, 90S; manufactured by Sumitomo 3M Limited) was measured.
  • the zeta potential permeated with the sugar solution is about 10 mV lower than the zeta potential of the charged filtration membrane infiltrated with the 10 mM NaCl solution. It was. From this, the growth factor of heat-resistant acidophilic bacteria could not be removed by treatment with Zeta Plus filters 60S and 90S in Experimental Example 3 using a sugar solution (pH 3). The zeta potential may have been reduced by about 10 mV, which is expected to be the cause. From this result, it was suggested that at least a positive zeta potential, preferably 10 mV or more, more preferably 15 mV or more, is necessary to remove the growth factor of heat-resistant acidophilic bacteria.
  • the zeta potential of the charged filtration membrane is not only positive (preferably 10 mV or more, more preferably 15 mV or more), but as shown in Experimental Example 3. It was confirmed that the pH of the test sugar solution used for the charged filtration membrane is also important, and it is necessary to adjust the pH of the test sugar solution to be lower than 4.95 on the acidic side.
  • heat-resistant acidophilic bacteria A. acidocaldarius
  • ATP measurement was performed on each sugar solution, and the growth status of heat-resistant acidophilic bacteria was measured from the amount of luminescence (RLU).
  • RLU luminescence
  • the growth state of heat-resistant acidophilic bacteria was measured for the sugar solution (Brix: 60, pH 4.95) that did not pass through the charged filtration membrane (filtered untreated sugar solution).
  • Experimental Example 6 Growth-resistant acidophilic bacterial growth inhibition test for purified white sugar treated with a charge filtration membrane (5)
  • A. acidocaldarius used above as a heat-resistant acidophilic bacterium
  • A. acidoterrestris was used, and according to the method described in Experimental Example 3, the heat-resistant goodness by charge filtration membrane treatment under acidic conditions was used. The removal ability of the growth factor of acid bacteria was investigated.
  • the product was kept standing under the conditions of For comparison purposes, 60 g of purified sucrose dissolved in 100 mL of water and untreated sugar solution (pH 4.95) that is not filtered through a charged filtration membrane is similarly treated with heat-resistant and acidophilic acid after treatment at 70 ° C. for 10 minutes.
  • a fungus (A. acidoterrestris) was inoculated and stored at 50 ° C.
  • Experimental Example 7 Heat-resistant acidophilic bacteria growth inhibition test for various purified sucrose treated with a charge filtration membrane In the same manner as in Experimental Example 3, using 5 types of purified sucrose 1-5 (test sugar solutions 2-6), Filtration treatment with a charge filtration membrane under low acidity (pH 3) conditions to evaluate the removal effect of the growth factor of heat-resistant acidophilic bacteria (Note that the five types of purified sucrose are the purified sucrose used in Experimental Example 1) It ’s a different sugar.)
  • any purified sucrose can be heat-resistant by adjusting the pH to the low acid side (pH 3) and then passing it through the charged filtration membrane (Zeta Plus filter 50S). It was confirmed that the growth of the acidophilic bacterium was suppressed, and the growth factor of the heat-resistant acidophilic bacterium was removed and reduced.
  • the purified white sugars 1 to 5 the purified white sugars 3 and 4 are not completely white but slightly brown because the raw sugar is not sufficiently purified.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Water Supply & Treatment (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)
PCT/JP2012/051061 2011-01-21 2012-01-19 耐熱性好酸性菌増殖抑制方法 WO2012099195A1 (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2012553764A JPWO2012099195A1 (ja) 2011-01-21 2012-01-19 耐熱性好酸性菌増殖抑制方法
KR1020137021881A KR20140015337A (ko) 2011-01-21 2012-01-19 내열성 호산성균 증식 억제 방법
CN201280006048.2A CN103328656B (zh) 2011-01-21 2012-01-19 抑制耐热性嗜酸性菌增殖的方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2011010597 2011-01-21
JP2011-010597 2011-01-21

Publications (1)

Publication Number Publication Date
WO2012099195A1 true WO2012099195A1 (ja) 2012-07-26

Family

ID=46515817

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2012/051061 WO2012099195A1 (ja) 2011-01-21 2012-01-19 耐熱性好酸性菌増殖抑制方法

Country Status (5)

Country Link
JP (1) JPWO2012099195A1 (zh)
KR (1) KR20140015337A (zh)
CN (1) CN103328656B (zh)
TW (1) TW201309210A (zh)
WO (1) WO2012099195A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014200178A (ja) * 2013-04-01 2014-10-27 テルモ株式会社 酸性栄養食品の微生物試験方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02157026A (ja) * 1988-12-08 1990-06-15 Sumitomo Bakelite Co Ltd 荷電型限外濾過膜及びその製造方法
JPH0951800A (ja) * 1995-08-14 1997-02-25 Japan Organo Co Ltd ショ糖型液糖の製造方法
JP2003533213A (ja) * 2000-05-16 2003-11-11 ズッケルホルシュング ツールン ゲゼルシャフト エム・ベー・ハー 糖を含有する植物原材料からの糖または糖含有物の生成のための方法
JP2010213580A (ja) * 2009-03-13 2010-09-30 Itochu Seito Kk 高濃度蔗糖液糖の製造方法及びその高濃度蔗糖液糖、並びに高濃度蔗糖液糖の結晶析出抑制方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0280000A (ja) * 1988-09-19 1990-03-20 Hokuren Federation Of Agricult Coop:The ビート糖濃縮液からの砂糖の製造方法
JP3570080B2 (ja) * 1996-05-23 2004-09-29 松下電器産業株式会社 循環温浴器およびその濾過方法
JP2006049912A (ja) * 2004-08-03 2006-02-16 Samsung Electronics Co Ltd Ｃｍｐスラリー、前記ｃｍｐスラリーを使用する化学機械的研磨方法、及び前記ｃｍｐスラリーを使用する金属配線の形成方法
JP5317092B2 (ja) * 2008-03-23 2013-10-16 Ｈｏｙａ株式会社 マスクブランク用基板の製造方法、多層反射膜付き基板の製造方法、及び反射型マスクブランクの製造方法、並びに反射型マスクの製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02157026A (ja) * 1988-12-08 1990-06-15 Sumitomo Bakelite Co Ltd 荷電型限外濾過膜及びその製造方法
JPH0951800A (ja) * 1995-08-14 1997-02-25 Japan Organo Co Ltd ショ糖型液糖の製造方法
JP2003533213A (ja) * 2000-05-16 2003-11-11 ズッケルホルシュング ツールン ゲゼルシャフト エム・ベー・ハー 糖を含有する植物原材料からの糖または糖含有物の生成のための方法
JP2010213580A (ja) * 2009-03-13 2010-09-30 Itochu Seito Kk 高濃度蔗糖液糖の製造方法及びその高濃度蔗糖液糖、並びに高濃度蔗糖液糖の結晶析出抑制方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014200178A (ja) * 2013-04-01 2014-10-27 テルモ株式会社 酸性栄養食品の微生物試験方法

Also Published As

Publication number Publication date
KR20140015337A (ko) 2014-02-06
CN103328656A (zh) 2013-09-25
TW201309210A (zh) 2013-03-01
JPWO2012099195A1 (ja) 2014-06-30
CN103328656B (zh) 2015-05-27

Similar Documents

Publication Publication Date Title
Kemp et al. Effect of production phase on bottle-fermented sparkling wine quality
CN1611125A (zh) 容器装茶类饮料
CN104560608B (zh) 色泽红色的火龙果醋加工工艺
JP2021511836A (ja) 高含有量トレハロースの製造方法
dos Santos Bernardi et al. Microfiltration for filtration and pasteurization of beers
KR20130077501A (ko) 고산도 식초의 제조방법 및 이에 의한 식초
WO2012099195A1 (ja) 耐熱性好酸性菌増殖抑制方法
ES2217006T3 (es) Procedimiento para preparar vinos estabilizados.
JP2006333769A (ja) 茶抽出物
JP4986375B2 (ja) 容器詰め茶飲料の透過率の変化抑制方法
JPH0998767A (ja) アルコール性飲料からのアルコール除去方法、およびそれによって得られた低アルコール性飲料
US20140328974A1 (en) Winemaking method without the admixture of sulphur dioxide, using chitosan-based films
JP2004236582A (ja) 容器入り果汁含有アルコール飲料及びその製造方法
CN101053358A (zh) 可瓶装绿茶饮料
KR100561688B1 (ko) 역삼투법을 이용한 간장의 농축 및 저염화 방법
Kulcan et al. Changes in turbidity, total phenolic and anthocyanin contents of clear red grape juice during processing.
JP2004321194A (ja) 茶飲料用原料
EP2774977A2 (en) Winemaking method without the admixture of sulphur dioxide, using chitosan-based films
El Rayess et al. Current advances in membrane processing of wines: A comprehensive review
JPH07132072A (ja) 飲料の香味変化防止剤
JP5102479B2 (ja) 容器詰中性茶飲料のフロック発生抑制剤
Bekassy-Molnar Wine Production Using Membranes
JP5816076B2 (ja) 液体食品または飲料の調整方法
JP5612395B2 (ja) 容器詰め茶飲料のフロック発生抑制方法
JPH04141080A (ja) ソフトタイプの清酒、およびその製造法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 12736164

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2012553764

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 20137021881

Country of ref document: KR

Kind code of ref document: A

122 Ep: pct application non-entry in european phase

Ref document number: 12736164

Country of ref document: EP

Kind code of ref document: A1