JP6581854B2 - Growth inhibitor of heat-resistant spore-forming bacteria for processed foods and drinks - Google Patents
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本発明は、加工飲食品用の耐熱性芽胞形成菌の増殖抑制剤、加工飲食品の製造工程における耐熱性芽胞形成菌の増殖抑制方法若しくは耐熱性芽胞形成菌による腐敗を防止する方法に関する。また本発明は、このような耐熱性芽胞形成菌増殖抑制剤を配合した飲食品および耐熱性芽胞形成菌の増殖が抑制された加工飲食品の製造方法に関する。 The present invention relates to a growth inhibitor of heat-resistant spore-forming bacteria for processed foods and drinks, a method for inhibiting the growth of heat-resistant spore-forming bacteria in the production process of processed foods and drinks, or a method of preventing spoilage due to heat-resistant spore-forming bacteria. Moreover, this invention relates to the manufacturing method of the food / beverage products which mix | blended such a heat-resistant spore formation microbe growth inhibitor, and the processed food / beverage products with which the growth of the heat-resistant spore formation microbe was suppressed.
一般に、加工飲食品の菌汚染による腐敗を防止する方法としては、加熱殺菌処理がもっともよく知られているが、バチルス属（Ｂａｃｉｌｌｕｓ）などの細菌のように「芽胞」と呼ばれる硬い殻をもった耐熱性の高い細胞構造を形成している菌を加熱により完全に殺菌するには、高温高圧処理や高温長時間処理といった厳しい条件の加熱処理が必要とされる。 In general, heat sterilization is the most well-known method for preventing spoilage due to bacterial contamination of processed foods and drinks, but it has a hard shell called “spore” like bacteria such as Bacillus. In order to completely sterilize bacteria forming a cell structure having high heat resistance by heating, heat treatment under severe conditions such as high-temperature and high-pressure treatment and high-temperature and long-time treatment is required.
しかし、高温高圧殺菌や高温長時間殺菌といった処理は、飲食品の本来の食感や風味を著しく損なうことから、加工飲食品の種類によっては適用することに限界があり、そのような厳しい条件下にさらされる機会を減らしつつ、乳化剤等の静菌効果を有する物質を添加するなどの手法が併用されることが多い。 However, treatments such as high-temperature and high-pressure sterilization and high-temperature and long-term sterilization significantly impair the original texture and flavor of food and drink, so there are limits to application depending on the type of processed food and drink. In many cases, techniques such as adding a substance having a bacteriostatic effect, such as an emulsifier, are used in combination with reducing the chances of exposure to water.
例えば、加工飲食品のうち果汁飲料やスポーツ飲料に代表される酸性飲料は、ｐＨが概ね３〜４.５と低いことから、通常の細菌、酵母、カビの殺菌を目的とした加熱細菌条件により商業的無菌を確保するのが通常である。食品衛生法には６５℃・１０分という比較的低温短時間の殺菌処理方法が規定されている。しかしながら、耐熱性芽胞形成菌は多種多様であり、それらの条件で生育可能な微生物も存在する点から、そのような殺菌処理では、依然として、上記耐熱性芽胞形成菌のひとつである耐熱性好酸性菌による汚染の問題が残る。耐熱性好酸性菌とは、アリシクロバチルス・アシドテレストリス（Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ ａｃｉｄｏｔｅｒｒｅｓｔｒｉｓ）に代表される、グラム陽性の有芽胞細菌であるアリシクロバチルス（Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ）属に属する細菌であって、ｐＨ４以下の酸性下においても通常の加熱殺菌処理では容易には死滅せず、果汁中のフェルラ酸を異臭原因物質となるグアイアコールに変換させる作用を持つ。 For example, acidic beverages typified by fruit juices and sports drinks among processed foods and drinks have a low pH of about 3 to 4.5, so that they are subject to heating bacteria conditions for the purpose of sterilizing normal bacteria, yeasts and molds. It is usual to ensure commercial sterility. The food hygiene law stipulates a sterilization treatment method at a relatively low temperature of 65 ° C. for 10 minutes. However, there are various types of thermostable spore-forming bacteria, and there are microorganisms that can grow under these conditions. Therefore, in such sterilization treatment, heat-resistant spore-forming bacteria are still one of the above-mentioned thermostable spore-forming bacteria. The problem of contamination by bacteria remains. The thermostable acidophilic bacterium is a bacterium belonging to the genus Alicyclobacillus , which is a gram-positive spore bacterium represented by Alicyclobacillus acidoterrestris , and has an acidic pH of 4 or less. Even under normal heat sterilization treatment, it is not easily killed, and has the effect of converting ferulic acid in fruit juice to guaiacol, which is a cause of odor.
また、ｐＨが概ね５〜６．５と酸性飲料よりもｐＨが高いコーヒー飲料等は、通常、１２３℃・２０分程度の殺菌処理条件が採用されるが、上記耐熱性芽胞形成菌のひとつであるフラットサワー菌（Ｂａｃｉｌｌｕｓ ｃｏａｇｕｌａｎｓや
Ｇｅｏｂａｃｉｌｌｕｓ ｓｔｅａｒｏｔｈｅｒｍｏｐｈｉｌｕｓ）による汚染の問題が未だ残る。
In addition, coffee beverages having a pH of about 5 to 6.5 and a pH higher than that of acidic beverages usually employ sterilization conditions of about 123 ° C. for about 20 minutes, but are one of the above heat-resistant spore-forming bacteria. Some flat sour fungi ( Bacillus coagulans ,
The problem of contamination by Geobacillus stearothermophilus still remains.
そこで、上記耐熱性好酸性菌による汚染に対する具体的な防止策として、例えば、ジグリセリンミリスチン酸エステルおよび／またはその塩を有効成分として含む耐熱性好酸性菌抑制剤（特許文献１）、カテキン類を配合することによって耐熱性好酸性菌の増殖が抑制する方法（特許文献２）、紫ニンジン汁を有効成分として含有することを特徴とする耐熱性好酸性菌の増殖抑制剤（特許文献３）、ブドウ種子の水抽出物およびブドウ果実搾汁粕の水抽出物から選ばれる少なくとも１種を酸性飲料中に特定量配合することを特徴とする酸性飲料の製造方法、（特許文献４）、ホップ抽出物を添加することを特徴とする耐熱性好酸性菌の増殖抑制方法（特許文献５）、乳酸を特定量添加し耐熱性好酸性菌の増殖が抑制された酸性飲料の製造方法（特許文献６）などが提案されている。 Therefore, as a specific preventive measure against contamination by the above heat-resistant acidophilic bacteria, for example, a heat-resistant acidophilic bacteria inhibitor containing diglycerin myristic acid ester and / or a salt thereof as an active ingredient (Patent Document 1), catechins A method for inhibiting the growth of heat-resistant acidophilic bacteria by blending (Patent Document 2), and a growth inhibitor for heat-resistant acidophilic bacteria characterized by containing purple carrot juice as an active ingredient (Patent Document 3) , A method for producing an acidic beverage, wherein a specific amount of at least one selected from an aqueous extract of grape seeds and an aqueous extract of grape fruit juice is mixed in an acidic beverage, (Patent Document 4), hops A method for inhibiting the growth of heat-resistant acidophilic bacteria characterized by adding an extract (Patent Document 5), and a method for producing an acidic beverage in which a specific amount of lactic acid is added to suppress the growth of heat-resistant acidophilic bacteria Patent Document 6) have been proposed.
また、上記フラットサワー菌による汚染を防止する方策としては、例えば、ジグリセリン脂肪酸モノエステル組成物を配合したり（特許文献７）、マンノシルエリスリトールリピッドを配合したり（特許文献８）、特定の脂肪酸エステルを特定比で配合したりする方法（特許文献９）等が提案されている。 In addition, as a measure for preventing contamination by the flat sour bacterium, for example, a diglycerin fatty acid monoester composition is blended (Patent Document 7), a mannosyl erythritol lipid is blended (Patent Document 8), or a specific fatty acid. A method of blending esters in a specific ratio (Patent Document 9) and the like have been proposed.
しかし、これら提案された物質の多くは、その物質特有の匂いや味を加工飲食物に付与することとなり、飲食品本来の有する風味等を損なわないとまでは言えなかった。 However, many of these proposed substances impart a unique odor and taste to the processed food and drink, and it cannot be said that the flavor and the like inherent to the food and drink are not impaired.
本発明は、飲食品の原料に由来する、あるいはその製造工程で混入する耐熱性芽胞形成菌の増殖を抑制する効果を有するが、加工飲食品の風味等を損なわない、耐熱性芽胞形成菌の増殖抑制剤を提供することを目的とする。また、該菌増殖抑制剤を用いた方法により、加工飲食品中の耐熱性芽胞形成菌の増殖を抑制し、腐敗を防止する簡便な方法等を提供すること、ならびに、耐熱性芽胞形成菌による変敗に対して安定した、しかも、風味、香味の変調のない、優れた味覚の加工飲食品の製造方法等を提供することを目的とする。好ましくは加工飲食品として芽胞形成菌対策が必要な特定の液状食品、より好ましくは酸性飲料とコーヒー飲料を提供することを目的とする。 The present invention has an effect of suppressing the growth of heat-resistant spore-forming bacteria derived from raw materials for foods and drinks or mixed in the production process thereof, but does not impair the flavor and the like of processed foods and drinks. An object is to provide a growth inhibitor. In addition, by providing a simple method for suppressing the growth of heat-resistant spore-forming bacteria in processed foods and beverages and preventing spoilage by the method using the fungus growth inhibitor, and by using the heat-resistant spore-forming bacteria An object of the present invention is to provide a method for producing a processed food or drink with excellent taste, which is stable against deterioration and has no flavor and flavor modulation. Preferably, the object is to provide a specific liquid food that requires countermeasures against spore-forming bacteria, more preferably an acidic drink and a coffee drink as processed foods and drinks.
本発明者は、上記の点に鑑みて種々の検討を行った結果、希少糖であるＤ−プシコース、Ｄ−ソルボースおよびＤ−タガトースからなる群から選ばれる一種以上を飲料中に添加することによって、耐熱性芽胞形成菌の増殖が抑制され、腐敗が防止される効果があることを見出し、本発明に至った。 As a result of various studies in view of the above points, the present inventor added one or more selected from the group consisting of D-psicose, D-sorbose, and D-tagatose, which are rare sugars, in beverages. The present inventors have found that there is an effect that the growth of heat-resistant spore-forming bacteria is suppressed and rot is prevented, and the present invention has been achieved.
本発明は、以下の（１）の加工飲食品用に添加するための耐熱性芽胞形成菌の増殖抑制剤を要旨とする。
（１）加工飲食品に添加するための耐熱性芽胞形成菌の増殖抑制剤であって、
プシコース、ソルボースおよびタガトースからなる群から選ばれる一種以上を有効成分とすること、
加工飲食品１００質量部に対して２〜２０質量部の有効成分とすること、および
前記耐熱性芽胞形成菌が耐熱性好酸性菌またはフラットサワー菌であること、
を特徴とする耐熱性芽胞形成菌の増殖抑制剤。
The gist of the present invention is the following (1) growth inhibitor of heat-resistant spore-forming bacteria for addition to processed foods and drinks.
(1) A heat-resistant spore-forming bacterium growth inhibitor for addition to processed foods and drinks,
Psicose, it is used as an active ingredient one or more kinds selected from the group consisting of sorbose and tagatose,
2 to 20 parts by mass of an active ingredient per 100 parts by mass of processed food and drink, and
The heat-resistant spore-forming bacterium is a heat-resistant acidophilic bacterium or a flat sour bacterium,
Growth inhibitor thermostable spore-forming bacterium characterized by.
また、本発明は、以下の（２）ないし（７）の加工飲食品における耐熱性好酸性菌またはフラットサワー菌である耐熱性芽胞形成菌の増殖抑制方法を要旨とする。
（２）プシコース、ソルボースおよびタガトースからなる群から選ばれる一種以上を、加工飲食品の製造工程において添加し、加工飲食品１００質量部に対して、２〜２０質量部含有させることを特徴とする、加工飲食品における耐熱性好酸性菌またはフラットサワー菌である耐熱性芽胞形成菌の増殖抑制方法。
（３）加工飲食品における耐熱性好酸性菌またはフラットサワー菌である耐熱性芽胞形成菌による腐敗防止方法である上記（２）に記載の増殖抑制方法。
（４）耐熱性好酸性菌またはフラットサワー菌である耐熱性芽胞形成菌の増殖が抑制された加工飲食品の製造方法である上記（２）に記載の増殖抑制方法。
（５）耐熱性芽胞形成菌が耐熱性好酸性菌であり、かつ、加工飲食品がｐＨ３〜４．５の酸性飲料である、上記（２）ないし（４）のいずれかに記載の増殖抑制方法。
（６）耐熱性好酸性菌が、アリシクロバチルス（
Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ）属の細菌である、上記（５）に記載の増殖抑制方法。
（７）耐熱性芽胞形成菌が、フラットサワー菌であり、かつ、加工飲食品がｐＨ５〜７のコーヒー飲料である、上記（２）ないし（４）のいずれかに記載の増殖抑制方法。
In addition, the gist of the present invention is a method for inhibiting the growth of heat-resistant spore-forming bacteria that are heat-resistant acidophilic bacteria or flat sour bacteria in the following processed foods and beverages ( 2 ) to ( 7 ).
(2) psicose, one or more selected from the group consisting of sorbose and tagatose, was added in the manufacturing process of processing food products for processing food products 100 parts by weight, and wherein Rukoto is contained 2-20 parts by weight A method for inhibiting the growth of heat-resistant spore-forming bacteria that are heat-resistant acidophilic bacteria or flat sour bacteria in processed foods and beverages.
(3) The method for inhibiting growth according to the above (2), which is a method for preventing spoilage by heat-resistant spore-forming bacteria that are heat-resistant acidophilic bacteria or flat sour bacteria in processed foods and drinks.
(4) The method for inhibiting growth according to (2) above, which is a method for producing a processed food or drink in which the growth of heat-resistant spore-forming bacteria that are heat-resistant acidophilic bacteria or flat sour bacteria is suppressed .
(5) Growth inhibition according to any one of (2) to (4) above, wherein the heat-resistant spore-forming bacterium is a heat-resistant acidophilic bacterium and the processed food or drink is an acidic beverage having a pH of 3 to 4.5. Way .
(6) A heat-resistant acidophilic bacterium is alicyclobacillus (
The method for inhibiting proliferation according to (5) above, which is a bacterium belonging to the genus Alyophila ILLUS.
(7) The method for inhibiting growth according to any one of (2) to (4), wherein the heat-resistant spore-forming bacterium is a flat sour bacterium, and the processed food or drink is a coffee beverage having a pH of 5 to 7.
本発明によれば、Ｄ−プシコース、Ｄ−フラクトース、Ｄ−ソルボースおよびＤ−タガトースからなる群から選ばれる一種以上を有効成分とする耐熱性芽胞形成菌、特に耐熱性好酸性菌やフラットサワー菌等の好気性芽胞菌の変敗菌の増殖抑制剤を提供することができる。
例えば、アリシクロバチルス・アシドテレストリス（
Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ ａｃｉｄｏｔｅｒｒｅｓｔｒｉｓ）やアリシクロバチルス・アシディフィルス（Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ
ａｃｉｄｉｆｉｌｕｓ）等のアリシクロバチルス（
Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ）属の細菌である耐熱性好酸性菌に対しては、プシコース１５％以上、タガトース１０％以上、ソルボース１０％以上で効果がある。ただし、ｐＨが概ね３〜４.５と低い果汁飲料（例ジュース）においては、それぞれ５％添加で効果がある。また、バチルス・コアギュランス（
Ｂａｃｉｌｌｕｓ ｃｏａｇｕｌａｎｓ）やジオバチルス・ステアロサーモフィラス（Ｇｅｏｂａｃｉｌｌｕｓ ｓｔｅａｒｏｔｈｅｒｍｏｐｈｉｌｕｓ）のフラットサワー菌に対しては、タガトース２％以上、ソルボース５％以上で効果があり、プシコース５％以上で一定の効果はある。
また、本発明によれば、加工飲食品の製造工程においてＤ−プシコース、Ｄ−フラクトース、Ｄ−ソルボースおよびＤ−タガトースからなる群から選ばれる一種以上を有効成分とする耐熱性芽胞形成菌の増殖抑制剤を添加することにより耐熱性芽胞形成菌の増殖に起因する加工飲食品の腐敗を防止することができる。
Ｄ−プシコース、Ｄ−ソルボースおよびＤ−タガトースからなる群から選ばれる一種以上の単糖は、甘味料であり、その物質特有の甘味を加工飲食物に付与することを考慮すれば足りるのであり、耐熱性芽胞形成菌による変敗に対して安定した、しかも、風味、香味の変調のない、優れた味覚の加工飲食品、特にｐＨが概ね３〜４.５と低い果汁飲料やスポーツ飲料に代表される酸性飲料、ｐＨが概ね５〜６．５と酸性飲料よりもｐＨが高いコーヒー飲料等を提供することができる。
According to the present invention, heat-resistant spore-forming bacteria having at least one active ingredient selected from the group consisting of D-psicose, D-fructose, D-sorbose and D-tagatose, particularly heat-resistant acidophilic bacteria and flat sour bacteria It is possible to provide a growth inhibitor of aerobic spore bacteria such as
For example, Alicyclobacillus acid telestris (
Alicyclobacillus acidoterrestris) and ants cyclo Bacillus Ashidifirusu (Alicyclobacillus
acidifilus ) and other alicyclobacillus (
For heat-resistant acidophilic bacteria, which are bacteria belonging to the genus Alicyclobacillus ), psicose is effective at 15% or more, tagatose 10% or more, and sorbose 10% or more. However, in a fruit juice beverage (eg juice) having a low pH of about 3 to 4.5, 5% is effective in each case. Also, Bacillus coagulans (
For flat sour bacteria such as Bacillus coagulans and Geobacillus stearothermophilus , tagatose is effective at 2% or more, sorbose at 5% or more, and psicose at 5% or more has a certain effect.
Moreover, according to this invention, in the manufacturing process of processed food-drinks, the proliferation of the thermostable spore formation microbe which uses as an active ingredient 1 or more types chosen from the group which consists of D-psicose, D-fructose, D-sorbose, and D-tagatose. By adding an inhibitor, it is possible to prevent spoilage of processed foods and drinks resulting from the growth of heat-resistant spore-forming bacteria.
One or more monosaccharides selected from the group consisting of D-psicose, D-sorbose and D-tagatose are sweeteners, and it is sufficient to consider giving sweetness peculiar to the substance to processed foods and drinks, Processed foods and drinks that are stable against deterioration caused by heat-resistant spore-forming bacteria and have no flavor or flavor modulation, especially fruit juice drinks and sports drinks with a low pH of about 3 to 4.5 Acidic beverages, and coffee beverages having a pH of about 5 to 6.5 and higher than that of acidic beverages can be provided.
本発明における耐熱性好酸性菌の増殖抑制剤は、Ｄ−プシコース、Ｄ−ソルボースおよびＤ−タガトースからなる群から選ばれる一種以上を、耐熱性芽胞形成菌の増殖を抑制する有効成分として含有する。 The growth inhibitor of heat-resistant acidophilic bacteria in the present invention contains at least one selected from the group consisting of D-psicose, D-sorbose and D-tagatose as an active ingredient that suppresses the growth of heat-resistant spore-forming bacteria. .
本発明における耐熱性芽胞形成菌とは、好気性芽胞菌の変敗菌を指し、耐熱性好酸性菌やフラットサワー菌が挙げられる。耐熱性好酸性菌とはアリシクロバチルス（Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ）属の細菌であって、例えば、アリシクロバチルス・アシドテレストリス（Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ
ａｃｉｄｏｔｅｒｒｅｓｔｒｉｓ）やアリシクロバチルス・アシディフィルス（
Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ ａｃｉｄｉｆｉｌｕｓ）等が挙げられる。また、フラットサワー菌とは、増殖により飲食品を変敗させてもガス産生しないため缶詰容器底がフラットであることおよび酸産生により内容物がサワーとなることに起因して命名された、耐熱性芽胞形成菌のひとつであって、具体的には、バチルス・コアギュランス（Ｂａｃｉｌｌｕｓ ｃｏａｇｕｌａｎｓ）やジオバチルス・ステアロサーモフィラス（Ｇｅｏｂａｃｉｌｌｕｓ
ｓｔｅａｒｏｔｈｅｒｍｏｐｈｉｌｕｓ）などを指す。
The heat-resistant spore-forming bacterium in the present invention refers to a degraded bacterium of an aerobic spore, and examples include heat-resistant acidophilic bacteria and flat sour bacteria. The heat-resistant acidophilic bacterium is a bacterium of the genus Alicyclobacillus , for example, Alicyclobacillus acid terestris ( Alycyclobacillus).
acidosterrestris ) and Alicyclobacillus acidifilus (
Alicyclobacillus acidifilus ) and the like. The flat sour bacterium is named after the fact that the bottom of the canned container is flat and the contents become sour due to acid production because it does not produce gas even if the food or drink is degraded by growth. Specific spore-forming bacteria, specifically, Bacillus coagulans or Geobacillus stearothermophilus ( Geobacillus)
stearothermophilus ).
本発明において使用するＤ−プシコース、Ｄ−ソルボースおよびＤ−タガトースは、現在、商業的に比較的容易に入手できる。また、これら物質はそれぞれの純品を使用してもよいが、混合物を使用しても良く、これら物質のすべてを含有するものとしては、例えば、レアシュガースウィート（松谷化学工業（株））が挙げられる。また、Ｄ−プシコースは、ズイナ等の植物から抽出したもの、微生物またはその組換体から得られる酵素（イソメラーゼやエピメラーゼ等）を利用する酵素法によりＤ−グルコースやＤ−フラクトースを原料として異性化したもの（例えば、松谷化学工業（株）の「Ａｓｔｒａｅａ Ａｌｌｕｌｏｓｅ」）などがあり、商業的に容易に入手することができる。一方、Ｄ−タガトースおよびＤ−ソルボースは、（株）希少糖生産技術研究所より入手することができる。たとえば、高タガトース含有シロップは次のように製造することができる。
ラクトース１００部を純水４００部に溶解させ、ラクターゼ１部を添加する。溶液を４０℃に保ち、ｐＨ４−５で２４−４８時間酵素反応させた後、９０℃で加熱し酵素を失活させる。消石灰を添加し、２０℃、ｐＨ１２で４時間反応させた後、シュウ酸で中和する。ろ過、脱塩により精製した後、Ｂｒｉｘ７０まで濃縮して高タガトース含有シロップを得ることができる。
D-psicose, D-sorbose and D-tagatose used in the present invention are currently relatively easily available commercially. Each of these substances may be used as a pure product, but a mixture may be used. For example, Rare Sugar Sweet (Matsutani Chemical Industry Co., Ltd.) contains all of these substances. Can be mentioned. Further, D-psicose was isomerized using D-glucose or D-fructose as a raw material by an enzymatic method utilizing an enzyme (isomerase, epimerase, etc.) obtained from a plant such as Zina, a microorganism or a recombinant thereof. (For example, “Astraea Allose” from Matsutani Chemical Industry Co., Ltd.) and the like can be easily obtained commercially. On the other hand, D-tagatose and D-sorbose can be obtained from Rare Sugar Production Technology Laboratory. For example, a high tagatose-containing syrup can be produced as follows.
100 parts of lactose is dissolved in 400 parts of pure water and 1 part of lactase is added. The solution is kept at 40 ° C. and subjected to an enzyme reaction at pH 4-5 for 24-48 hours, and then heated at 90 ° C. to deactivate the enzyme. After adding slaked lime and reacting at 20 ° C. and pH 12 for 4 hours, neutralize with oxalic acid. After purification by filtration and desalting, high Tagatose-containing syrup can be obtained by concentrating to Brix70.
本発明において使用するＤ−プシコース、Ｄ−ソルボースおよびＤ−タガトースは、加工飲食品１００質量部に対して２質量部以上含まれる場合に、耐熱性芽胞形成菌である耐熱性好酸性菌やフラットサワー菌の増殖を抑制する効果が得られる。しかしながら、２０質量部を超えて使用すると過剰に甘味を付与することとなるので、加工飲食品の種類によっては、加工飲食品本来の風味や味に影響を及ぼす場合がある。よって、より好ましくは、加工飲食品１００質量部に対してＤ−プシコース、Ｄ−ソルボースおよびＤ−タガトースからなる群から選ばれる１種以上を、合計で２〜２０質量部含ませるよう加工飲食品の製造工程のいずれかの段階において添加するのがよい。加工飲食品としては芽胞形成菌対策が必要な特定の液状食品、好ましくは酸性飲料とコーヒー飲料、最も好ましくはより少ない添加量で効果があり、かつ、該少量使用で飲食品の味に深み（コク）を与える、フラットサワー菌対策が必要なコーヒー飲料を対象とする。 When D-psicose, D-sorbose, and D-tagatose used in the present invention are contained in an amount of 2 parts by mass or more with respect to 100 parts by mass of the processed food and drink, the thermostable acidophilic bacteria and flats that are heat-resistant spore-forming bacteria The effect of suppressing the growth of sour bacteria is obtained. However, if it is used in excess of 20 parts by mass, sweetness will be excessively imparted, and depending on the type of processed food or drink, the original flavor or taste of the processed food or drink may be affected. Therefore, more preferably, the processed food / beverage product contains 2 to 20 parts by mass in total of at least one selected from the group consisting of D-psicose, D-sorbose and D-tagatose per 100 parts by mass of the processed food / beverage product. It may be added at any stage of the production process. Processed foods and drinks are specific liquid foods that need countermeasures against spore-forming bacteria, preferably acidic drinks and coffee drinks, most preferably effective in smaller addition amounts, and deeper in the taste of foods and drinks when used in small amounts ( This is intended for coffee drinks that need a countermeasure against flat sour bacteria.
本発明における酸性飲料とは、概ねｐＨ３〜４．５と低いものを指し、具体例としては、果汁飲料、野菜飲料、乳清飲料、炭酸飲料、スポーツ飲料、アルコール飲料等が挙げられる。 The acidic beverage in the present invention generally indicates a low pH of 3 to 4.5, and specific examples include fruit juice beverages, vegetable beverages, whey beverages, carbonated beverages, sports beverages, alcoholic beverages and the like.
これら飲料のうち、果汁、野菜汁および酸味料からなる群から選ばれる少なくともひとつ以上を含み、かつ、糖類を含む飲料においては、特に耐熱性好酸性菌の増殖が問題となるので、本発明は非常に有益である。なお、ここでいう糖類とは、耐熱性芽胞形成菌が生育するのに必要な糖であればいずれの糖でもよく、単糖および二糖に限定されない。また、酸味料とは、食品添加物であって、具体的には、クエン酸、乳酸、リンゴ酸等が挙げられる。 Among these beverages, in the beverage containing at least one or more selected from the group consisting of fruit juice, vegetable juice and acidulant, and containing a saccharide, since the growth of heat-resistant acidophilic bacteria is a problem, the present invention is Very beneficial. The saccharide herein may be any saccharide as long as it is necessary for the growth of heat-resistant spore-forming bacteria, and is not limited to monosaccharides and disaccharides. Moreover, a sour agent is a food additive and specifically includes citric acid, lactic acid, malic acid, and the like.
また、本発明におけるコーヒー飲料とは、コーヒー豆を原料とする抽出物を含む飲料であればいずれでもよく、概ねｐＨが５〜７である。 In addition, the coffee beverage in the present invention may be any beverage containing an extract made from coffee beans as a raw material, and generally has a pH of 5 to 7.
本発明における加工飲食品の製造方法は、特に限定されず、従来の公知の方法を用いればよい。ただし、加工飲食品中にＤ−プシコース、Ｄ−ソルボースおよびＤ−タガトースの群から選ばれる少なくとも一つ以上を含むことにより耐熱性芽胞形成菌の増殖を抑制することができる。その結果、保存による加工飲食品の風味等の劣化を防ぐことができる点において、本発明は有益である。また、本発明の有効成分であるＤ−プシコース、Ｄ−ソルボースおよびＤ−タガトースは、甘味を有することから、甘味を有する加工飲食品においてはその加工飲食品本来の風味や味質に悪影響を及ぼさず、非常に使いやすいものといえる。特に、果汁の主成分であるブドウ糖、果糖、ショ糖の甘味とは非常に馴染みやすく、果汁を含む加工飲食品の本来の風味や味質に違和感を与えないという点において、非常に使いやすいといえる（特許文献１０、１１参照）。 The manufacturing method of the processed food / beverage products in this invention is not specifically limited, The conventional well-known method should just be used. However, the growth of heat-resistant spore-forming bacteria can be suppressed by including at least one or more selected from the group of D-psicose, D-sorbose and D-tagatose in the processed food and drink. As a result, the present invention is useful in that deterioration of the flavor and the like of the processed food and drink due to storage can be prevented. In addition, since D-psicose, D-sorbose and D-tagatose, which are the active ingredients of the present invention, have a sweet taste, in processed foods and drinks having sweetness, the original flavor and taste quality of the processed foods and drinks are adversely affected. It can be said that it is very easy to use. In particular, it is very easy to use with the sweetness of glucose, fructose, and sucrose, which are the main ingredients of fruit juice, and it is very easy to use in that it does not give a sense of incongruity to the original flavor and quality of processed foods and drinks containing fruit juice. This can be said (see Patent Documents 10 and 11).
以下、本発明を実施例に基づいて説明するが、本発明は以下の記載に限定して解釈されるものではない。なお、例中の％は、特に断りがない限り、質量％を意味する。 EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is limited to the following description and is not interpreted. In the examples, “%” means “% by mass” unless otherwise specified.
＜耐熱性好酸性菌の菌体懸濁液の調製＞
アリシクロバチルス・アシドテレストリス（Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ ａｃｉｄｏｔｅｒｒｅｓｔｒｉｓ、ＮＢＲＣ１０６２８７）を製品評価技術基盤機構から入手し、その菌体をＹＳＧ液体培地（ｐＨ３．５、酵母エキス０．２％、可溶性でんぷん０．２％、グルコース０．１％）で復元後、菌液をＹＳＧ寒天培地（ｐＨ３．５、酵母エキス０．２％、可溶性でんぷん０．２％、グルコース０．１％、寒天１．５％）に接種し、４５℃で7日間培養した。次に寒天培地上のコロニーを滅菌水で集菌し、８０℃で１０分間加熱して芽胞菌液を調製した。以後の実験には、この芽胞菌液を耐熱性好酸性菌として用いた。
<Preparation of cell suspension of heat-resistant acidophilic bacteria>
Alicyclobacillus acidosterestris (NBRC106287) was obtained from National Institute for Product Evaluation Technology, and the cells were obtained from YSG liquid medium (pH 3.5, yeast extract 0.2%, soluble starch 0.2%, glucose 0.1%), the bacterial solution was inoculated into YSG agar medium (pH 3.5, yeast extract 0.2%, soluble starch 0.2%, glucose 0.1%, agar 1.5%) Cultured at 45 ° C for 7 days. Next, colonies on the agar medium were collected with sterilized water and heated at 80 ° C. for 10 minutes to prepare a spore bacteria solution. In subsequent experiments, this spore bacterial solution was used as a heat-resistant acidophilic bacterium.
＜各糖の耐熱性好酸性菌に対する増殖抑制効果の確認＞
各糖の耐熱性好酸性菌に対する増殖抑制効果を確認することとした。まず、単糖（Ｄ−グルコース、Ｄ−プシコース、Ｄ−ソルボースまたはＤ−タガトース）、二糖（スクロース）、希少糖含有シロップおよびタガトースシロップの各４０％溶液（ｐＨ３．５）を調製し、次に、これら各糖液を用いて表１の配合に従って調製した培地（調製培地）に、前記耐熱性高酸性菌を１０３ ＣＦＵ／ｍＬとなるように植菌した「試験液」を調製した。次に、各試験液５０μＬをＹＳＧ寒天培地（ｎ＝３）に各々塗布し、寒天培地上のコロニー数の経時的変化（０日目および４５℃・１日間保存後）を観察した。なお、試験液は、必要に応じて滅菌水にて１００倍、１０００倍または１００００倍に希釈してＹＳＧ寒天培地に塗布した。試験液１ｍＬあたりの菌数は、「（プレート１枚あたりのコロニー平均数）×（１０００／５０）×（希釈倍率）」の対数値（底を１０とした）で表した（表２）。
菌に対する増殖抑制効果の有無は、加工飲食品に一般に使用される砂糖（スクロース）またはＤ−グルコースを含有する各対照区と比較して確認することとし、両対照区のいずれよりも上記対数値が小さいときに、その試験区には菌の増殖抑制効果があるとし（１〜３点）、対数値が対照区のものより１以上小さいときには、顕著に効果があるとした（３点）。また、対数値が対照区と同じまたは大きいときには、効果はない（０点）とした。
<Confirmation of growth inhibitory effect of each sugar on heat-resistant acidophilic bacteria>
It was decided to check the growth inhibitory effect of each sugar on heat-resistant acidophilic bacteria. First, prepare 40% solutions (pH 3.5) of monosaccharide (D-glucose, D-psicose, D-sorbose or D-tagatose), disaccharide (sucrose), rare sugar-containing syrup and tagatose syrup, Next, a “test solution” was prepared by inoculating the above-mentioned heat-resistant highly acidic bacteria to 10 3 CFU / mL in a medium (prepared medium) prepared according to the composition of Table 1 using each of these sugar solutions. . Next, 50 μL of each test solution was applied to a YSG agar medium (n = 3), and the time-dependent change in the number of colonies on the agar medium (on the 0th day and after storage at 45 ° C. for 1 day) was observed. Note that the test solution was diluted 100-fold, 1000-fold or 10000-fold with sterilized water as necessary and applied to a YSG agar medium. The number of bacteria per 1 mL of the test solution was expressed as a logarithmic value (the bottom was 10) of “(average number of colonies per plate) × (1000/50) × (dilution rate)” (Table 2).
The presence or absence of the growth inhibitory effect on the fungus is confirmed by comparison with each control group containing sugar (sucrose) or D-glucose generally used in processed foods and drinks, and the logarithmic value above both control groups. When the value is small, the test group has an effect of suppressing the growth of bacteria (1 to 3 points), and when the logarithmic value is 1 or more smaller than that of the control group, the test group is markedly effective (3 points). When the logarithmic value was the same as or larger than that of the control group, there was no effect (0 points).
なお、試験に使用した希少糖含有シロップ（松谷化学工業株式会社「レアシュガースウィート」）の糖組成は、固形分あたり、プシコース５．４％、ソルボース５．３％、タガトース２％、アロース１．４％、マンノース４．３％、グルコース４６．６％、フルクトース３０％、その他オリゴ糖５％であり、タガトース高含有シロップの糖組成は、固形分あたり、タガトース２９％、ガラクトース１２．６％、グルコース４３．２％、フルクトース５．９％、ラクトース２．４％、プシコース２．２％、その他のオリゴ糖４．７％であった。 The sugar composition of the rare sugar-containing syrup used in the test (Matsutani Chemical Industry Co., Ltd. “Rare Sugar Sweet”) was 5.4% psicose, 5.3% sorbose, 2% tagatose, 1. 4%, mannose 4.3%, glucose 46.6%, fructose 30%, and other oligosaccharides 5%. The sugar composition of the tagatose-rich syrup is 29% tagatose, 12.6% galactose, They were glucose 43.2%, fructose 5.9%, lactose 2.4%, psicose 2.2%, and other oligosaccharides 4.7%.
その結果、Ｄ−タガトース、Ｄ−ソルボースおよび希少糖含有シロップ（ＲＳＳ）の各１０％濃度の試験液では、スクロースまたはＤ−グルコースの各１０％濃度の試験液と比較して、保存１日後の耐熱性好酸性菌の菌数は顕著に少なく（表２）、菌の増殖抑制効果が認められた。また、Ｄ−プシコース、Ｄ−タガトース、Ｄ−ソルボース、希少糖含有シロップおよびタガトース高含有シロップの各１５％濃度の試験液では、スクロースまたはＤ−グルコースの各１０％濃度の試験液と比較して、保存１日後の耐熱性好酸性菌の菌数は顕著に少なく、菌の増殖抑制効果が認められた（表２）。 As a result, D-tagatose, D-sorbose, and rare sugar-containing syrup (RSS) 10% test solutions were compared with the test solution of 10% each of sucrose or D-glucose after 1 day of storage. The number of heat-resistant acidophilic bacteria was remarkably small (Table 2), and the growth inhibition effect of the bacteria was observed. In addition, the 15% test solutions of D-psicose, D-tagatose, D-sorbose, rare sugar-containing syrup, and high tagatose-containing syrup are compared with test solutions of 10% each of sucrose or D-glucose. The number of heat-resistant acidophilic bacteria after one day of storage was remarkably small, and an effect of inhibiting the growth of the bacteria was observed (Table 2).
＜糖を添加した酸性果汁飲料における耐熱性好酸性菌の増殖抑制効果＞
各糖の酸性果汁飲料における耐熱性好酸性菌の増殖抑制効果を確認するため、以下のような実験をおこなった。まず、市販のオレンジジュース（キリンビバレッジ社製「小岩井 純水みかん」ｐＨ３．４）に、各糖（スクロース、Ｄ−グルコース、Ｄ−フルクトース、Ｄ−プシコース、Ｄ−タガトース、Ｄ−ソルボースまたは希少糖含有シロップ）を試験液量に対して添加濃度が２％または５％となるよう調製した液に、前述の方法に従って、１０３ 個／ｍＬとなるよう耐熱性好酸性菌を植菌した試験液を調製した。０日目と７日目の耐熱性好酸性菌の菌数を前述の方法に従って測定し、対数値で表した（表３）。この対数値に１．０以上の差がある場合、試験区間に差がある（小さいほうの試験区に菌の増殖抑制効果がある）とした。
<The growth inhibitory effect of heat-resistant acidophilic bacteria in acidic fruit juices with added sugar>
In order to confirm the growth inhibitory effect of heat-resistant acidophilic bacteria in acidic fruit juice beverages of each sugar, the following experiment was conducted. First, commercially available orange juice (Kirin Beverage “Koiwai Junsui orange” pH 3.4) is added to each sugar (sucrose, D-glucose, D-fructose, D-psicose, D-tagatose, D-sorbose or rare sugar). Containing syrup) in a solution prepared so that the addition concentration is 2% or 5% with respect to the amount of the test solution, in accordance with the above-mentioned method, a test solution inoculated with heat-resistant acidophilic bacteria so as to be 10 3 / mL Was prepared. The number of heat-resistant acidophilic bacteria on day 0 and day 7 was measured according to the method described above and expressed in logarithmic values (Table 3). When there was a difference of 1.0 or more in this logarithmic value, it was determined that there was a difference in the test section (the smaller test section had a fungus growth inhibitory effect).
その結果、最終濃度２％のいずれの試験区でも増殖抑制効果は認められない一方、Ｄ−プシコース、Ｄ−タガトース、Ｄ−ソルボースおよび希少糖含有シロップの各５％添加した試験区では、耐熱性好酸性菌の増殖抑制効果が確認された。また、最終濃度５％の試験区の保存７日後の匂いを確認したところ、スクロースまたはＤ−グルコースの各試験区では明らかに腐敗臭が認められたが、それ以外の試験区では腐敗臭は認められなかった。 As a result, no growth inhibitory effect was observed in any of the test groups having a final concentration of 2%, while in the test group to which 5% each of D-psicose, D-tagatose, D-sorbose and rare sugar-containing syrup was added, The effect of inhibiting the growth of acidophilic bacteria was confirmed. Moreover, when the odor after 7 days of storage in the test group with a final concentration of 5% was confirmed, a rotting odor was clearly observed in each test group of sucrose or D-glucose, but a rotting odor was observed in the other test groups. I couldn't.
＜フラットサワー菌の菌体懸濁液の調製＞
ジオバチルス・ステアロサーモフィルス（Ｇｅｏｂａｃｉｌｌｕｓ ｓｔｅａｒｏｔｈｅｒｍｏｐｈｉｌｕｓ、ＮＢＲＣ１２５５０）を製品評価技術基盤機構から入手し、その菌体を液体培地（ｐＨ７．０、ポリペプトン１％、酵母エキス０．２％、硫酸マグネシウム７水和物０．１％）で復元後、菌液を芽胞形成用寒天培地（ｐＨ７．０、ポリペプトン１％、酵母エキス０．２％、硫酸マグネシウム７水和物０．１％、塩化マンガン４水和物０．３６％、寒天１．５％）に接種し、５５℃で３日間培養した。次に寒天培地上のコロニーを滅菌水で集菌し、１０５℃で４分間加熱して芽胞菌液を調製した。以後の実験には、この芽胞菌液をフラットサワー菌として用いた。
<Preparation of cell suspension of flat sour bacteria>
Geobacillus stearothermophilus (NBRC12550) was obtained from National Institute for Product Evaluation Technology, and the cells were stored in liquid medium (pH 7.0, polypeptone 1%, yeast extract 0.2%, magnesium sulfate heptahydrate). After reconstitution with 0.1%), the bacterial solution was agar medium for spore formation (pH 7.0, polypeptone 1%, yeast extract 0.2%, magnesium sulfate heptahydrate 0.1%, manganese chloride tetrahydrate 0.36%, agar 1.5%) and cultured at 55 ° C. for 3 days. Next, colonies on the agar medium were collected with sterilized water and heated at 105 ° C. for 4 minutes to prepare a spore bacteria solution. In subsequent experiments, this spore bacterial solution was used as a flat sour bacterium.
＜各糖のフラットサワー菌に対する増殖抑制効果の確認＞
各糖のフラットサワー菌に対する増殖抑制効果を確認するため、単糖（Ｄ−グルコース、Ｄ−フラクトース、Ｄ−プシコース、Ｄ−ソルボースまたはＤ−タガトース）、二糖（スクロース）、希少糖含有シロップ、タガトース高含有シロップ、果糖ブドウ糖液糖の各４０％溶液を各々調製し、次に、これら各糖液を用いて下表４の組成に従った培地を調製し（調製培地）、上記のフラットサワー菌を１０３ ＣＦＵ／ｍＬとなるように植菌した「試験液」を調製した。５５℃保存０時間（植菌直後）、６時間、１２時間および２４時間後の各試験液５０μＬをサンプリングし、予め５５℃で保温しておいた寒天入り液体培地で混釈した（ｎ＝３）。次に、この混釈液を５５℃で１日間培養後、その寒天培地のコロニー数を計測した。なお、試験液は、必要に応じ、滅菌水にて１００倍、１０００倍または１００００倍に希釈し、寒天入り液体培地で混釈して用いた。試験液１ｍＬあたりの菌数は、「（プレート１枚あたりのコロニー平均数）×（１０００／５０）×（希釈倍率）」の対数値（ｌｏｇ菌数）／ｍｌ」で表した（表５、図１、図２および図３）。
<Confirmation of growth inhibitory effect of each sugar against flat sour bacteria>
In order to confirm the growth inhibitory effect of each sugar against flat sour bacteria, monosaccharide (D-glucose, D-fructose, D-psicose, D-sorbose or D-tagatose), disaccharide (sucrose), rare sugar-containing syrup, Each 40% solution of tagatose-rich syrup and fructose-glucose liquid sugar was prepared, and then a medium according to the composition shown in Table 4 below was prepared using each of these sugar liquids (prepared medium). A “test solution” in which the bacteria were inoculated to 10 3 CFU / mL was prepared. 50 μL of each test solution stored at 55 ° C. for 0 hour (immediately after inoculation), 6 hours, 12 hours, and 24 hours was sampled and mixed with an agar-containing liquid medium kept at 55 ° C. in advance (n = 3). ). Next, this pour solution was cultured at 55 ° C. for 1 day, and the number of colonies in the agar medium was counted. The test solution was diluted 100-fold, 1000-fold or 10000-fold with sterilized water as necessary and mixed with an agar-containing liquid medium. The number of bacteria per 1 mL of the test solution was expressed as a logarithmic value (number of log bacteria) / ml of “(average number of colonies per plate) × (1000/50) × (dilution rate)” (Table 5, 1, 2 and 3).
その結果、Ｄ−タガトースでは、２％以上の試験区においてフラットサワー菌に対する強い増殖抑制効果が確認された（表５）。Ｄ−ソルボースでは、２％の試験区においては培養初期（６時間）の段階では増殖が抑えられており、５％以上の試験区においては、フラットサワー菌に対する強い増殖抑制効果が認められた。Ｄ−プシコースでは、２％の試験区ではフラットサワー菌に対する増殖抑制効果が認められなかったが、５％以上では培養初期（６時間）の段階では増殖が抑えられており、一定の増殖抑制効果が認められた。 As a result, in D-tagatose, a strong growth inhibitory effect against flat sour bacteria was confirmed in 2% or more of the test plots (Table 5). In D-sorbose, growth was suppressed at the initial stage of culture (6 hours) in the 2% test group, and a strong growth inhibitory effect against flat sour bacteria was observed in the 5% or more test group. In D-psicose, the growth inhibitory effect against flat sour bacteria was not observed in 2% of the test plots, but in 5% or more, the growth was suppressed at the initial stage of culture (6 hours), and a certain growth inhibitory effect was observed. Was recognized.
＜各糖のミルクコーヒー飲料におけるフラットサワー菌に対する増殖抑制効果の確認＞
まず、ミルク入りコーヒー飲料を下表６の配合で試験飲料を調製し、耐圧瓶に入れてレトルト殺菌（１２３℃、２０分）を行った。なお、表６の配合中の「糖」は、スクロース、Ｄ−グルコース、Ｄ−フルクトース、Ｄ−プシコース、Ｄ−タガトース、Ｄ−ソルボース、希少糖含有シロップ（ＲＳＳ）、タガトース高含有シロップまたは果糖ブドウ糖液糖（ＨＦＣＳ）のいずれかである。次に、前述の方法に従って、各試験液に１０3 個／ｍＬとなるよう上記フラットサワー菌を植菌し、これを５５℃で保存した。植菌直後（０日目）と保存７日後のフラットサワー菌の菌数を測定し、菌数の対数値を示した（表７）。
<Confirmation of the growth inhibitory effect of each sugar on flat sour bacteria in milk coffee beverages>
First, a test beverage was prepared from the coffee beverage containing milk according to the formulation shown in Table 6 below, placed in a pressure-resistant bottle, and subjected to retort sterilization (123 ° C., 20 minutes). In addition, “sugar” in the formulation of Table 6 is sucrose, D-glucose, D-fructose, D-psicose, D-tagatose, D-sorbose, rare sugar-containing syrup (RSS), tagatose-rich syrup or fructose-glucose It is either liquid sugar (HFCS). Next, according to the method described above, the flat sour bacterium was inoculated at 10 3 / mL in each test solution, and stored at 55 ° C. Immediately after inoculation (day 0) and 7 days after storage, the number of flat sour bacteria was measured and the logarithm of the number of bacteria was shown (Table 7).
その結果、Ｄ−ソルボース、Ｄ−タガトースおよびタガトース高含有シロップの各５％を含有する試験区では、スクロースまたはＤ−グルコースと比較して７日目の菌数が顕著に少なく、フラットサワー菌に対する強い増殖抑制効果が認められた（表６）。また、Ｄ−プシコースおよび希少糖含有シロップの各５％を含有する試験区では、若干の増殖抑制効果が認められた（表６）。 As a result, in the test plot containing 5% each of D-sorbose, D-tagatose and tagatose-enriched syrup, the number of bacteria on day 7 was remarkably smaller than that of sucrose or D-glucose. A strong growth inhibitory effect was observed (Table 6). Moreover, in the test plot containing 5% each of D-psicose and rare sugar-containing syrup, a slight growth inhibitory effect was observed (Table 6).
本発明は、 飲食品における耐熱性芽胞形成細菌（芽胞状態の該細菌を含む）に対して、甘味料である特定の単糖が優れた静菌作用を発揮する、低コストで、かつ、香味に問題を生じさせることのない、実用的な増殖抑制を提供すること、および、該増殖抑制を用いた増殖抑制方法により、微生物による変敗に対して安定した、しかも、香味の変調のない、優れた味覚の飲食品を提供することなどの点において産業上の利用可能性を有する。
The present invention is a low-cost, flavor-flavoring agent in which a specific monosaccharide as a sweetener exerts an excellent bacteriostatic action against heat-resistant spore-forming bacteria (including the bacteria in the spore state) in foods and drinks Providing a practical growth suppression that does not cause problems, and is stable against microbial degradation by the growth suppression method using the growth suppression, and has no flavor modulation. It has industrial applicability in terms of providing food and drink with excellent taste.
Claims (7)
プシコース、ソルボースおよびタガトースからなる群から選ばれる一種以上を有効成分とすること、
加工飲食品１００質量部に対して２〜２０質量部の有効成分とすること、および
前記耐熱性芽胞形成菌が耐熱性好酸性菌またはフラットサワー菌であること、
を特徴とする耐熱性芽胞形成菌の増殖抑制剤。 A heat-resistant spore-forming bacterium growth inhibitor for addition to processed foods and drinks,
Psicose, it is used as an active ingredient one or more kinds selected from the group consisting of sorbose and tagatose,
2 to 20 parts by mass of an active ingredient per 100 parts by mass of processed food and drink, and
The heat-resistant spore-forming bacterium is a heat-resistant acidophilic bacterium or a flat sour bacterium,
Growth inhibitor thermostable spore forming bacterium characterized by.
Ａｌｉｃｙｃｌｏｂａｃｉｌｌｕｓ）属の細菌である、請求項５に記載の増殖抑制方法。The method for inhibiting growth according to claim 5, which is a bacterium belonging to the genus (Alycyclobacillus).
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