JP7318997B1 - Packaged beverage and its manufacturing method - Google Patents
Packaged beverage and its manufacturing method Download PDFInfo
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- JP7318997B1 JP7318997B1 JP2022073323A JP2022073323A JP7318997B1 JP 7318997 B1 JP7318997 B1 JP 7318997B1 JP 2022073323 A JP2022073323 A JP 2022073323A JP 2022073323 A JP2022073323 A JP 2022073323A JP 7318997 B1 JP7318997 B1 JP 7318997B1
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- beverage
- hot
- spores
- barley tea
- germination
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Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
【課題】中温菌耐熱性胞子による腐敗が良好に防止された安全な容器詰飲料及びその製造方法を提供する。【解決手段】本発明は、飲料が容器にホットパック充填されてなる容器詰飲料を製造する方法であって、飲料の原材料から、飲料を抽出する第1の工程と、飲料を加熱殺菌する第2の工程と、加熱殺菌された飲料を容器にホットパック充填する第3の工程と、を備え、飲料が、タンニン及び発芽誘導物質を含有せず、乳化剤を添加しない、容器詰飲料の製造方法及びその製造方法により製造された容器詰飲料である。【選択図】なし[Problem] To provide a safe packaged beverage which is satisfactorily prevented from putrefaction by mesophilic heat-resistant spores, and a method for producing the same. The present invention is a method for producing a packaged beverage by hot-packing a beverage into a container, comprising a first step of extracting the beverage from raw materials of the beverage, and a second step of heat sterilizing the beverage. 2, and a third step of hot-packing the heat-sterilized beverage into a container, wherein the beverage does not contain tannins and germination inducers and does not add an emulsifier. A method for producing a packaged beverage. and a packaged beverage produced by the production method thereof. [Selection figure] None
Description
本発明は、容器詰飲料及びその製造方法に関する。 TECHNICAL FIELD The present invention relates to a packaged beverage and a method for producing the same.
19070年代後半に、自動販売機での加温販売時の缶コーヒーの高温菌耐熱性胞子による腐敗が大きな問題となった。缶コーヒーの高温菌耐熱性胞子による腐敗防止に、乳化剤であるショ糖パルミチン酸モノエステルが有効であることが報告されてから、ホットベンダー販売製品の腐敗防止には、この乳化剤が広く使用されている。また、このショ糖パルミチン酸モノエステルは、耐熱性の中温菌胞子に対しても発芽防止効果があることが知られている。 In the latter half of the 19070s, spoilage of canned coffee due to heat-resistant spores of thermophilic bacteria during heated sales in vending machines became a serious problem. Since it was reported that sucrose palmitate monoester, an emulsifier, was effective in preventing the spoilage of canned coffee due to thermophilic heat-resistant spores, this emulsifier has been widely used to prevent the spoilage of products sold by hot vendors. there is It is also known that this sucrose palmitate monoester has a germination-preventing effect against heat-resistant mesophilic spores.
食品衛生法の改定により、ペットボトルが飲料容器として認められて以来、緑茶、紅茶、烏龍茶などのタンニンを含む茶類が、ホットパック充填法によりペットボトルに充填された製品が広く販売されるようになった。タンニンには抗菌作用があるため、これらの製品には乳化剤が添加されていない。 Since the revision of the Food Sanitation Act allowed PET bottles to be used as beverage containers, teas containing tannins such as green tea, black tea, and oolong tea, which are filled in PET bottles using the hot pack filling method, have been widely sold. Became. No emulsifiers are added to these products because tannins have antibacterial properties.
その後、麦茶等のタンニンを含まない製品がホットパック充填法で生産され市場に登場することになった。ホットパック充填時に、中温菌耐熱性胞子が混入するため、これらの製品には、抗菌性乳化剤ショ糖パルミチン酸モノエステルを添加することで保存性を維持している。すなわち、抗菌性乳化剤ショ糖パルミチン酸モノエステルは、中温菌耐熱性菌の胞子の発芽を防止することにより、製品容器内での細菌増殖による品質異状を防止している。 After that, tannin-free products such as barley tea were produced by the hot-pack filling method and entered the market. Since heat-resistant spores of mesophilic bacteria are mixed in when hot packs are filled, these products maintain storage stability by adding an antibacterial emulsifier, sucrose palmitate monoester. That is, the antibacterial emulsifier sucrose palmitate monoester prevents the germination of spores of mesophilic heat-tolerant bacteria, thereby preventing quality defects due to bacterial growth in product containers.
上記のように、ホットパック充填する飲料は、充填時に中温菌耐熱性胞子が混入する可能性があり、その中温菌耐熱性胞子による腐敗が良好に防止されることが求められる。また、近年の消費者の健康志向により、添加剤を含まない食品が望まれている。
本発明は、上記事情に鑑みてなされたものであり、中温菌耐熱性胞子による腐敗が良好に防止された安全な容器詰飲料及びその製造方法を提供することを目的とする。
As described above, hot-packed beverages may be contaminated with mesophilic heat-resistant spores at the time of filling, and it is required to effectively prevent spoilage due to the mesophilic heat-resistant spores. In addition, due to the health consciousness of consumers in recent years, foods that do not contain additives are desired.
SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a safe packaged beverage that is satisfactorily prevented from spoilage by mesophilic heat-resistant spores, and a method for producing the same.
食品は、細菌胞子が発芽して、細菌が増殖することにより腐敗することが知られているが、本発明者は、腐敗には様々な低分子物質が必要であることに着目し、麦茶の腐敗防止について種々検討した。
胞子表面にあるレセプターに反応して発芽を誘導する低分子物質は、発芽誘導物質(germinantとも呼ばれ、以下、germinantと記載する場合もある)と呼ばれ、多くの物質が報告されている。研究されている発芽誘導物質のほとんどがアミノ酸であり、近年では胞子表面のメンブレンに存在するアミノ酸のそれぞれに対応したreceptorたんぱく質も遺伝子的に明確化されてきている。
It is known that food spoils due to the germination of bacterial spores and the growth of bacteria. Various investigations were made on the prevention of corruption.
A low-molecular-weight substance that induces germination by reacting with a receptor on the spore surface is called a germinant (also called germinant, hereinafter sometimes referred to as germinant), and many substances have been reported. Most of the germination-inducing substances studied are amino acids, and in recent years, receptor proteins corresponding to each of the amino acids present in the spore surface membrane have also been genetically clarified.
発芽誘導物質の研究の初期の段階で明確になった発芽誘導物質の多くはアミノ酸である。それ以外の物質ではグルコース、カラメル、核酸物質等であり、これらは明らかに麦茶に含まれない物質である。最も有力な発芽誘導物質であるアミノ酸について、発明者が分析した結果、驚くべきことに、麦茶製品では、遊離アミノ酸が検出されなかった。このことから、発明者は、ホットパック充填された麦茶中では、細菌胞子の増殖による腐敗は発生しないのではないかと考えた。 Many of the germination inducers identified in the early stages of research on germination inducers are amino acids. Other substances include glucose, caramel, nucleic acid substances, etc., which are apparently not contained in barley tea. As a result of the inventor's analysis of amino acids, which are the most potent germination inducers, surprisingly no free amino acids were detected in barley tea products. From this, the inventor thought that putrefaction due to proliferation of bacterial spores would not occur in hot-packed barley tea.
これまで、ホットパック充填される麦茶には、当然のように、中温菌耐熱性胞子による腐敗を防止するための乳化剤が添加されていた。しかしながら、上記のとおり、抽出された麦茶には発芽誘導物質であるアミノ酸が含有されていないため、ホットパック充填された麦茶は、中温菌耐熱性胞子の増殖がなく、細菌の増殖による腐敗がない。
すなわち、タンニンを含有しない飲料であっても、発芽誘導物質を含有しない飲料であれば、腐敗防止のための乳化剤を添加する必要がないことが判明し、本発明に至った。
Until now, emulsifiers have been naturally added to barley tea filled in hot packs to prevent spoilage due to heat-resistant spores of mesophilic bacteria. However, as described above, the extracted barley tea does not contain amino acids, which are germination-inducing substances, so the hot-packed barley tea does not grow mesophilic heat-resistant spores and does not spoil due to bacterial growth. .
That is, it has been found that even a beverage containing no tannin does not need to be added with an emulsifier to prevent spoilage if the beverage does not contain a germination-inducing substance, leading to the present invention.
本発明の容器詰飲料は、飲料が容器に充填されてなる容器詰飲料であって、飲料が、タンニン、発芽誘導物質及び乳化剤を含有せず、かつ、ホットパック充填法によって充填された容器詰飲料である。 The packaged beverage of the present invention is a packaged beverage in which a beverage is filled in a container, the beverage does not contain tannin, a germination inducer and an emulsifier, and is filled by a hot pack filling method. Beverage.
飲料の原材料は、穀類、薬草、樹木、根、花、果実、種子、及び豆類の少なくとも1種であることが好ましい。 The raw material of the beverage is preferably at least one of cereals, medicinal herbs, trees, roots, flowers, fruits, seeds, and legumes.
また、本発明の容器詰飲料の製造方法は、飲料が容器にホットパック充填されてなる容器詰飲料を製造する、容器詰飲料の製造方法であって、飲料の原材料から、飲料を抽出する第1の工程と、飲料を加熱殺菌する第2の工程と、加熱殺菌された飲料を容器にホットパック充填する第3の工程と、を備え、飲料が、タンニン及び発芽誘導物質を含有せず、乳化剤を添加しない、容器詰飲料の製造方法である。 Further, the method for producing a packaged beverage of the present invention is a method for producing a packaged beverage by hot-packing a beverage into a container, wherein the beverage is extracted from the raw materials of the beverage. 1, a second step of heat sterilizing the beverage, and a third step of hot-packing the heat sterilized beverage into a container, wherein the beverage does not contain tannin and a germination inducer, A method for producing a packaged beverage without adding an emulsifier.
本発明の容器詰飲料の製造方法において、原材料は、穀類、薬草、樹木、根、花、果実、種子、及び豆類の少なくとも1種であることが好ましい。 In the method for producing a packaged beverage of the present invention, the raw material is preferably at least one of cereals, medicinal herbs, trees, roots, flowers, fruits, seeds, and beans.
本発明の容器詰飲料の製造方法によれば、腐敗が良好に抑制された、安全な容器詰飲料を得ることができる。
また、本発明の容器詰飲料は、腐敗が良好に抑制され、安全な飲料である。
According to the method for producing a packaged beverage of the present invention, it is possible to obtain a safe packaged beverage in which putrefaction is satisfactorily suppressed.
In addition, the packaged beverage of the present invention is a safe beverage that is satisfactorily inhibited from putrefaction.
[容器詰飲料の製造方法]
本発明の容器詰飲料の製造方法は、飲料が容器にホットパック充填されてなる容器詰飲料を製造する、容器詰飲料の製造方法であって、飲料の原材料から、飲料を抽出する第1の工程と、飲料を加熱殺菌する第2の工程と、加熱殺菌された飲料を容器にホットパック充填する第3の工程と、を備え、飲料が、タンニン及び発芽誘導物質を含有せず、乳化剤を添加しない、製造方法である。
以下、各工程の詳細について説明する。
[Method for producing packaged beverage]
The method for producing a packaged beverage of the present invention is a method for producing a packaged beverage by hot-packing a beverage into a container, wherein the beverage is extracted from the raw materials of the beverage. a second step of heat sterilizing the beverage; and a third step of hot-packing the heat sterilized beverage into a container, wherein the beverage does not contain tannins and germination inducers and does not contain an emulsifier. It is a manufacturing method that does not add.
Details of each step will be described below.
<第1の工程>
第1の工程は、飲料の原材料から、飲料を抽出する工程である。
下記の原材料と抽出溶媒として水を用いて、常温又は加温することにより、飲料を抽出することができる。
水は、特に限定されず、水道水、蒸留水、イオン交換水、天然水等を使用することができる。抽出工程における原材料の水に対する量は、所望の味及び香となるように適宜選択することができる。
抽出の温度は、常温以上100℃以下の範囲であることが好ましく、製造過程での時間短縮、細菌の混入を考慮すれば、50℃以上100℃以下であることがより好ましく、飲料の味及び香を損なわないように適宜選択することができる。
抽出の時間は、時間が長すぎると雑味が多くなりやすくなることから、通常、2分以上60分間以下であることが好ましく、2分以上20分間以下であることがより好ましい。抽出は、静置又は撹拌して行うことができる。
なお、抽出には、最終的に充填される濃度で抽出する場合と、濃度の濃い抽出液を抽出して水で希釈する場合とを含むものとする。
抽出工程においては、活性炭を添加してもよい。活性炭を添加することにより、雑味の無い、まろやかな味の飲料が得られる。
<First step>
The first step is a step of extracting a beverage from raw materials of the beverage.
A beverage can be extracted by using the following raw materials and water as an extraction solvent at room temperature or by heating.
Water is not particularly limited, and tap water, distilled water, ion-exchanged water, natural water, etc. can be used. The amount of raw materials to water in the extraction step can be appropriately selected so as to obtain the desired taste and aroma.
The extraction temperature is preferably in the range of normal temperature to 100 ° C., and is more preferably 50 ° C. to 100 ° C. in consideration of shortening the time in the manufacturing process and contamination with bacteria. It can be selected as appropriate so as not to impair the fragrance.
If the extraction time is too long, the taste tends to increase. Extraction can be performed by standing or stirring.
The extraction includes the case of extracting at the final filling concentration and the case of extracting a highly concentrated extract and diluting it with water.
Activated carbon may be added in the extraction step. By adding activated charcoal, it is possible to obtain a mild-tasting beverage with no off-flavours.
本発明の容器詰飲料の飲料は、タンニン及び発芽誘導物質を含有しないものである。このような飲料は、例えば以下の原材料から製造することができる。
原材料は、穀類、薬草、樹木、根、花、種子、及び豆類の少なくとも1種であることが好ましい。
穀類としては、米、赤米、黒米、麦、大麦、小麦、ライ麦、アワ、ヒエ、キビ、トウモロコシ、ソバ等が挙げられる。
薬草としては、よもぎ、ローズマリー、ミント、パセリ、紫蘇、レモンバーム、コリアンダー、バジル、タイム、レモングラス、ルバーブ等が挙げられる。
樹木としては、桂皮が挙げられる。樹木には樹皮も含むものとする。
根としては、しょうが、ウコン、レンコン、ゴボウ、人参、高麗人参、大根等が挙げられる。
花としては、カモミール、セージ、ラベンダー、ジャスミン、菊、蓮、桂花、たんぽぽ、ローズ、梅、桜、かんきつ類の花、クローブ等が挙げられる。なお、花には、花弁又は蕾の状態で提供される製品も含む。
果実としては、みかん、ゆず、レモン、グレープフルーツ等のかんきつ類、リンゴ、梨、梅、ローズヒップ、クコの実、さくらんぼ等が挙げられる。
種子としては、かぼちゃの種子、クミン、ナツメグ、アーモンド、クルミ、ひまわりの種子等が挙げられる。
豆類としては、大豆、枝豆、黒豆、小豆、インゲン豆、落花生、花豆、そら豆、金時豆、うずら豆、レンズ豆、ひよこ豆等が挙げられる。
原材料は、上記の例示のものに限られるものではなく、広く食用として用いられているものを含む。
The beverage of the packaged beverage of the present invention does not contain tannins and germination inducers. Such beverages can be produced, for example, from the following raw materials.
The raw material is preferably at least one of cereals, herbs, trees, roots, flowers, seeds, and legumes.
Cereals include rice, red rice, black rice, barley, barley, wheat, rye, foxtail millet, barnyard millet, millet, corn, and buckwheat.
Herbs include mugwort, rosemary, mint, parsley, perilla, lemon balm, coriander, basil, thyme, lemongrass, and rhubarb.
Trees include cinnamon bark. Trees shall also include bark.
Roots include ginger, turmeric, lotus root, burdock, ginseng, Korean ginseng, and radish.
Examples of flowers include chamomile, sage, lavender, jasmine, chrysanthemum, lotus, cinnamon, dandelion, rose, plum, cherry, citrus flowers, and cloves. The flowers also include products provided in the form of petals or buds.
Examples of fruits include citrus fruits such as oranges, yuzu, lemons and grapefruits, apples, pears, plums, rose hips, goji berries, and cherries.
Seeds include pumpkin seeds, cumin, nutmeg, almonds, walnuts, sunflower seeds, and the like.
Examples of beans include soybeans, green soybeans, black soybeans, adzuki beans, kidney beans, peanuts, flower beans, broad beans, red kidney beans, pinto beans, lentils, and chickpeas.
Raw materials are not limited to those exemplified above, and include those widely used as food.
-タンニン-
タンニンとは、植物の幹、皮、葉、実等から抽出される天然物であり、ポリフェノール化合物の総称である。タンニンにはピロガロール系の加水分解型タンニンとカテコール系の縮合型タンニンがある。茶由来のタンニンが広く知られている。茶由来のタンニンは、茶葉中に含まれる各種タンニン類を指し、例えば、カテキン類やプロアントシアニジン類、これらの酸化重合等による生成物であるテアシネンシン類、ウーロンテアニン、テアフラビン類、テアルビジン類等を挙げることができる。
-Tannin-
Tannin is a natural product extracted from plant stems, skins, leaves, fruits, etc., and is a general term for polyphenol compounds. Tannins include pyrogallol-based hydrolyzed tannins and catechol-based condensed tannins. Tannins derived from tea are widely known. Tea-derived tannins refer to various tannins contained in tea leaves, and examples thereof include catechins, proanthocyanidins, and theasinensins, oolong-theanine, theaflavins, thearubigins, etc., which are products of oxidative polymerization of these. be able to.
-発芽誘導物質-
発芽誘導物質とは、アミノ酸、グルコース、カラメル、核酸物質等の有機低分子化合物を示す。
上記のとおり、本発明者の研究により、抽出された麦茶には、アミノ酸が含有されていないことが判明した。これは、材料の麦にも、焙煎された麦にも、遊離アミノ酸が含まれていないためである。
なお、原材料に、発芽誘導物質を含有する場合は、これらの発芽誘導物質を除く工程、又は胚芽部分を除去若しくは発芽させないようにする工程を備えてもよい。例えば、原材料を焙煎することが挙げられる。
-Germination inducer-
A germination inducer is an organic low-molecular-weight compound such as an amino acid, glucose, caramel, or a nucleic acid substance.
As described above, the inventor's research revealed that the extracted barley tea contained no amino acids. This is because neither the raw material barley nor the roasted barley contains free amino acids.
When the raw material contains a germination inducer, a step of removing the germination inducer, or a step of removing the germ portion or preventing germination may be provided. For example, roasting raw materials is mentioned.
-乳化剤-
本発明の製造方法では、乳化剤を使用しない。本明細書でいう乳化剤とは、食品分野で使用される乳化剤であり、例えば、高級脂肪酸モノグリセリド、中鎖脂肪酸モノグリセリド、酢酸モノグリセリド、乳酸モノグリセリド、クエン酸モノグリセリド、コハク酸モノグリセリド、ジアセチル酒石酸モノグリセリド、ポリグリセリンエステル、ポリグリセリンポリリシノレート、ショ糖脂肪酸エステル(ショ糖エステル)、ソルビタンエステル、PGエステル、レシチン、酵素分解レシチン等が挙げられる。
-emulsifier-
No emulsifier is used in the production method of the present invention. The emulsifier as used herein is an emulsifier used in the food field, and includes, for example, higher fatty acid monoglyceride, medium chain fatty acid monoglyceride, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, polyglycerin. Ester, polyglycerin polyricinoleate, sucrose fatty acid ester (sucrose ester), sorbitan ester, PG ester, lecithin, enzymatically degraded lecithin and the like.
(ろ過工程)
第1の工程で得られた飲料を、ろ過、遠心分離、膜処理等から選択される1種又は2種以上を組み合わせたろ過工程を設けてもよい。
ろ過の方法は特に限定されず、例えば、ろ紙、金属製フィルタ、ガフフィルタ等によるフィルタ分離を採用することができる。金属製フィルタのメッシュサイズは、原材料の固形分等を確実に除去して、雑味のない飲料を得る点で、20~200メッシュであることが好ましい。
遠心分離は、分離板型、円筒型、デカンター型等の従来公知の機器を使用して行うことができる。遠心分離は、3000~10000rpmの回転数で、0.05~10分間行うのが好ましい。
膜処理は、例えば、細孔径が10μm以下の高分子材料からなる膜を通過させる処理であり、膜の形態としては、平膜、中空糸膜等を挙げることができる。
(Filtration process)
A filtration step may be provided in which the beverage obtained in the first step is subjected to one or a combination of two or more selected from filtration, centrifugation, membrane treatment, and the like.
The method of filtration is not particularly limited, and for example, filter separation using filter paper, metal filters, gaff filters, or the like can be employed. The mesh size of the metal filter is preferably 20 to 200 mesh in order to reliably remove the solid content of the raw material and obtain a beverage without unpleasant taste.
Centrifugation can be carried out using a conventionally known device such as a separating plate type, cylinder type, decanter type, and the like. Centrifugation is preferably performed at a rotation speed of 3000-10000 rpm for 0.05-10 minutes.
Membrane treatment is, for example, a treatment of passing through a membrane made of a polymer material having a pore size of 10 μm or less, and examples of the form of the membrane include flat membranes and hollow fiber membranes.
(pH調整)
飲料には、細菌の増殖抑制及び風味の観点から、pH調整剤を添加してもよい。
飲料のpHは、例えば、5.0以上であることが好ましく、5.5以上であることがより好ましい。また、飲料のpHは、例えば、8.0以下であることが好ましく、7.5以下あることがより好ましく、7.0以下であることがさらに好ましい。
pH調整剤としては、例えば、酸、アルカリが挙げられ、食品衛生法により使用が認められているものであれば特に限定されない。酸としては、例えば、クエン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸、アジピン酸、リン酸、フィチン酸、酢酸等の有機酸;リン酸、塩酸等の無機酸等が挙げられ、塩の形態でも構わない。なお、塩としては、ナトリウム、カリウム等のアルカリ金属塩を挙げることができる。また、アルカリとしては、例えば、水酸化カリウム、水酸化ナトリウム等のアルカリ金属の水酸化物;炭酸ナトリウム、生石灰等のアルカリ金属又はアルカリ土類金属の炭酸塩;炭酸水素ナトリウム、炭酸水素カリウム、炭酸水素カルシウム等のアルカリ金属又はアルカリ土類金属の炭酸水素塩等が挙げられる。pH調整剤は、所望のpHとなるように、酸及びアルカリから選択される少なくとも1種を適宜選択することが可能であり、またpH調整剤の使用量は、その種類に応じて所望のpHになるように適宜決定することが可能である。
(pH adjustment)
A pH adjuster may be added to the beverage from the viewpoints of bacterial growth inhibition and flavor.
The pH of the beverage is, for example, preferably 5.0 or higher, more preferably 5.5 or higher. Also, the pH of the beverage is, for example, preferably 8.0 or less, more preferably 7.5 or less, and even more preferably 7.0 or less.
Examples of pH adjusters include acids and alkalis, and are not particularly limited as long as they are permitted to be used under the Food Sanitation Law. Examples of acids include organic acids such as citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, adipic acid, phosphoric acid, phytic acid and acetic acid; inorganic acids such as phosphoric acid and hydrochloric acid; and may be in the form of a salt. In addition, alkali metal salts, such as sodium and potassium, can be mentioned as a salt. Examples of the alkali include alkali metal hydroxides such as potassium hydroxide and sodium hydroxide; alkali metal or alkaline earth metal carbonates such as sodium carbonate and quicklime; sodium hydrogen carbonate, potassium hydrogen carbonate, and carbonate; Alkaline metals such as calcium hydrogen or alkaline earth metal bicarbonates are included. As the pH adjuster, at least one selected from acids and alkalis can be appropriately selected so as to achieve the desired pH. can be determined as appropriate so that
-その他の成分-
飲料には、本発明の効果に影響を与えない程度において、飲料用として公知の添加剤を含有させることができる。添加剤としては、特に限定されないが、例えば、酸化防止剤、香料、無機塩類、着色料、保存料、酸味料等が挙げられる。これら添加剤は、単独で、又は併用して配合することができる。
-Other ingredients-
Beverages may contain known additives for beverages to the extent that they do not affect the effects of the present invention. Examples of additives include, but are not limited to, antioxidants, fragrances, inorganic salts, coloring agents, preservatives, acidulants and the like. These additives can be blended alone or in combination.
<第2の工程>
第2の工程は、飲料を加熱殺菌する工程である。
加熱殺菌方法は、バッチ式殺菌、プレート式殺菌等の間接加熱法でもよく、インジェクション式殺菌、インフュージョン式殺菌等の直接加熱法でもよい。
加熱殺菌は、加熱温度120℃以上150℃以下、好ましくは135℃から145℃で行い、殺菌時間はF0値が4以上、好ましくは20以上となるようそれぞれの温度で必要な時間加熱する。
<Second step>
The second step is a step of heat sterilizing the beverage.
The heat sterilization method may be an indirect heating method such as batch sterilization or plate sterilization, or a direct heating method such as injection sterilization or infusion sterilization.
Heat sterilization is performed at a heating temperature of 120° C. or higher and 150° C. or lower, preferably 135° C. to 145° C., and the sterilization time is such that the F0 value is 4 or more, preferably 20 or more.
<第3の工程>
第3の工程は、加熱殺菌された飲料を容器にホットパック充填する工程である。
ホットパック充填は、容器に飲料を充填し、密閉した後、所定の時間加熱した後、冷却することにより行われる。
加熱条件は、ホットパック充填後のキャップの内側が81℃以上となる温度、好ましくは85℃から87℃で30秒以上保持するものである。
。
また、加熱後の冷却は、40℃程度まで冷却するものである。
<Third step>
The third step is hot-pack filling the heat-sterilized beverage into the container.
Hot-pack filling is performed by filling a container with a beverage, sealing the container, heating the container for a predetermined period of time, and then cooling the container.
The heating conditions are such that the inside of the cap after filling the hot pack is at a temperature of 81° C. or higher, preferably from 85° C. to 87° C. and held for 30 seconds or longer.
.
Cooling after heating is to cool down to about 40°C.
飲料を充填する容器としては、密閉できるものであればよく、例えば、金属製(例えば、アルミニウム製、スチール製)の缶容器又は樽容器、ガラス容器、ペットボトル容器、紙容器、パウチ容器等が挙げられる。飲料の色が視認可能な透明容器であるガラス容器、ペットボトル容器が好ましい。また、容器の容量は特に限定されるものではない。 The beverage can be filled with any container as long as it can be sealed. Examples include metal (e.g., aluminum, steel) cans or barrels, glass containers, PET bottle containers, paper containers, pouch containers, and the like. mentioned. A glass container or a PET bottle container, which is a transparent container in which the color of the beverage can be visually recognized, is preferable. Moreover, the capacity of the container is not particularly limited.
本発明の容器詰飲料の製造方法は、上記の通り、飲料がタンニン及び発芽誘導物質を含有せず、ホットパック充填しても高温菌耐熱性胞子によって腐敗することがないため、乳化剤を含有しない容器詰飲料を製造することができる。 As described above, the method for producing a packaged beverage of the present invention does not contain emulsifiers because the beverage does not contain tannins and germination inducers and does not spoil due to thermophilic heat-resistant spores even when hot-packed. A packaged beverage can be produced.
[容器詰飲料]
本発明の容器詰飲料は、飲料が容器に充填されてなる容器詰飲料であって、飲料が、タンニン、発芽誘導物質及び乳化剤を含有せず、かつ、ホットパック充填法によって充填された容器詰飲料である。
このような容器詰飲料は、上記の本発明の製造方法によって製造することができる。
[Container-packed drink]
The packaged beverage of the present invention is a packaged beverage in which a beverage is filled in a container, the beverage does not contain tannin, a germination inducer and an emulsifier, and is filled by a hot pack filling method. Beverage.
Such a packaged beverage can be produced by the production method of the present invention described above.
飲料の原材料は、穀類、薬草、樹木、根、花、果実、種子、及び豆類の少なくとも1種であることが好ましい。原材料の詳細は、上記のものを用いることができる。 The raw material of the beverage is preferably at least one of cereals, medicinal herbs, trees, roots, flowers, fruits, seeds, and legumes. Details of the raw material can be used as described above.
本発明の容器詰飲料は、タンニン及び発芽誘導物質を含有しないため、ホットパック充填の加熱によっても生存する中温菌耐熱性胞子による腐敗を防止するための乳化剤を添加する必要がない。このため、本発明の容器詰飲料は、乳化剤を含有しないながらも腐敗することなく安全である。また、本発明の容器詰飲料は、乳化剤を含まないため、乳化剤を忌避する健康志向の消費者に好まれ得る。 Since the packaged beverage of the present invention does not contain tannins and germination-inducing substances, it is not necessary to add an emulsifier to prevent spoilage by mesophilic heat-resistant spores that survive the heating of hot pack filling. Therefore, the packaged beverage of the present invention does not contain an emulsifier and is safe without spoilage. Moreover, since the packaged beverage of the present invention does not contain an emulsifier, it may be preferred by health-conscious consumers who avoid emulsifiers.
以下、本発明について、実施例を挙げて詳細に説明する。
まず、原材料から麦茶を抽出し、その麦茶に、嫌気性胞子形成菌又は通性嫌気性胞子形成菌を麦茶に接種して、総菌数及び胞子数の増加についてそれぞれ検証した。
Hereinafter, the present invention will be described in detail with reference to examples.
First, barley tea was extracted from raw materials, and anaerobic spore-forming bacteria or facultative anaerobic spore-forming bacteria were inoculated into the barley tea to verify the increase in the total number of bacteria and the number of spores.
検証試験(1)
嫌気性胞子形成菌Clostridium sporogenes ATCC3584の麦茶への接種試験
なお、検証試験において、麦茶へ接種される菌は、菌液の状態である。以下、他の菌においても同じである。
(1-1)胞子形成培養
標準菌株KWIKSTIK(登録商標)アンプルよりBL寒天培地に賦活培養し、BL寒天培地に植え継いだClostridium sporogenes ATCC3584を使用して、BL寒天平板上に形成されたコロニーに0.5mlの滅菌生理食塩水を滴下し、攪拌混合して懸濁液とした。この懸濁液0.3mlを、60個の乾燥えんどう豆と200ml PEB液体培地が入った250ml容耐熱ガラス瓶容器を密栓し121℃20分殺菌し調整した培地に、空気が混入しないよう静かに接種し37℃で4日間嫌気培養した。
PEB培地は、バクトソイペプトン(10g)、酵母エキス粉末(5g)、可溶性澱粉(1g)、チオグリコール酸ナトリウム(0.5g)、L-システイン塩酸塩(0.5g)、炭酸カルシウム(10g)、及び寒天(1.5g)を脱イオン水1Lに加熱溶解し調製した。
Verification test (1)
Inoculation test of anaerobic spore-forming bacterium Clostridium sporogenes ATCC3584 into barley tea In the verification test, the bacteria inoculated into barley tea was in the form of bacterial liquid. The same applies to other bacteria below.
(1-1) Sporulation culture Standard strain KWIKSTIK (registered trademark) ampoules were activated and cultured on BL agar medium. 0.5 ml of sterilized physiological saline was added dropwise and stirred to mix to form a suspension. 0.3 ml of this suspension was sterilized at 121°C for 20 minutes in a 250 ml heat-resistant glass bottle containing 60 dried peas and 200 ml PEB liquid medium, and the medium was sterilized gently so as not to mix air. It was inoculated and anaerobically cultured at 37° C. for 4 days.
PEB medium is bacto soy peptone (10 g), yeast extract powder (5 g), soluble starch (1 g), sodium thioglycolate (0.5 g), L-cysteine hydrochloride (0.5 g), calcium carbonate (10 g). , and agar (1.5 g) were dissolved by heating in 1 L of deionized water.
(1-2)胞子懸濁液の調製
4日間培養した菌液を滅菌ガーゼでろ過した後氷冷した。冷却後の菌液を遠心分離し、上澄み液を除去後、冷却した滅菌水を注入し菌体を再分散する。再度遠心分離と懸濁を4回繰り返した。最後に得られた菌体の沈殿をリゾチーム液(500μg/ml)に懸濁し、37℃60分保持し溶菌させた。
溶菌処理後、遠心分離と冷却滅菌水懸濁を6回繰り返した。その後、処理後の懸濁液を冷蔵保管し、以下の試験に使用した。
(1-2) Preparation of Spore Suspension The bacterial solution cultured for 4 days was filtered with sterilized gauze and then ice-cooled. After cooling, the bacterial solution is centrifuged, and after removing the supernatant, cooled sterilized water is injected to redisperse the bacterial cells. Centrifugation and suspension were repeated four times. Finally, the precipitated cells were suspended in a lysozyme solution (500 μg/ml) and kept at 37° C. for 60 minutes to lyse.
After the lysis treatment, centrifugation and suspension in cold sterilized water were repeated six times. The treated suspension was then stored in a refrigerator and used for the following tests.
(1-3)胞子接種済みペットボトル入り麦茶の調製
以下の原材料、抽出条件、加熱殺菌条件、及びホットパック充填条件で、胞子接種済みペットボトル入り麦茶を調製した。
使用する麦茶には、当社で実際に製造している製品の配合を使用した。割砕麦0.9%配合、製品Bx(ブリックス、以下同じ):0.30、pH:6.7(製造直後)、
抽出条件:92℃、9分
殺菌条件:140℃、30秒
ホットパック充填条件:87℃充填後保持3分
サンプルボトルの充填:空のペットボトル(350ml容量)に胞子菌液1mlと、低分子の発芽誘導物質(アミノ酸)として、L-アラニン及びL-アスパラギン酸をそれぞれ充填後に5mmol/lとなるように添加したボトルと、胞子菌液1mlのみを入れたボトルとを事前に用意しておき、これらのボトルに小型プレート式殺菌機を用いて上述の条件で充填後、流水で冷却し37℃の恒温室で培養した。
(1-3) Preparation of spore-inoculated PET bottled barley tea Spore-inoculated PET bottled barley tea was prepared under the following raw materials, extraction conditions, heat sterilization conditions, and hot pack filling conditions.
For the barley tea used, we used the formulation of the product that we actually manufacture. 0.9% crushed barley, product Bx (brix, same below): 0.30, pH: 6.7 (immediately after production),
Extraction conditions: 92 ° C., 9 minutes Sterilization conditions: 140 ° C., 30 seconds Hot pack filling conditions: 3 minutes holding after filling at 87 ° C. Filling of sample bottles: Empty PET bottles (350 ml capacity) with 1 ml of spore fungus solution and low molecular weight As a germination inducer (amino acid), a bottle containing L-alanine and L-aspartic acid each added to 5 mmol/l after filling, and a bottle containing only 1 ml of the spore fungus solution were prepared in advance. These bottles were filled under the conditions described above using a small plate sterilizer, cooled with running water, and cultured in a constant temperature room at 37°C.
(1-4)総菌数と胞子数の測定方法
以下に示す方法で、総菌数と胞子数を測定した。
<総菌数測定>
サンプルボトルを振盪した後、サンプリングし希釈した液0.1mlをBL寒天平板に塗抹し、37℃で2日間嫌気培養し、平板上のコロニー数をカウントし、総菌数を確定した。
<胞子数測定>
サンプルボトル内の被検液10mlを滅菌試験官に注入し、アルミキャップを被せて87℃温水浴槽で5分加熱後、氷冷水で冷却した。その後、希釈したサンプル液0.1mlをBL寒天平板に塗抹し、37℃で2日間嫌気培養し、平板上のコロニー数をカウントし胞子数を確定した。
(1-4) Method for measuring total bacterial count and spore count Total bacterial count and spore count were measured by the following methods.
<Measurement of total bacterial count>
After shaking the sample bottle, 0.1 ml of the sampled and diluted solution was smeared on a BL agar plate, anaerobically cultured at 37° C. for 2 days, and the number of colonies on the plate was counted to determine the total number of bacteria.
<Spore count measurement>
10 ml of the test solution in the sample bottle was poured into a sterilized test tube, covered with an aluminum cap, heated in a hot water bath at 87° C. for 5 minutes, and then cooled with ice-cold water. After that, 0.1 ml of the diluted sample solution was smeared on a BL agar plate, anaerobically cultured at 37° C. for 2 days, and the number of colonies on the plate was counted to determine the number of spores.
(1-5)麦茶に接種したClostridium sporogenes ATCC3584の総菌数及び胞子数の変化
麦茶をUHT殺菌した後、予めClostridium sporogenes ATCC3584の胞子と低分子の発芽誘導物質であるL-アラニン及びL-アスパラギン酸をそれぞれ5mmol/lとなるよう添加したボトルと、胞子のみを入れたボトルと事前に準備し、それぞれのボトルに、麦茶をホットパック充填し、麦茶中での経時での総菌数と胞子数を測定した。
図1に、アミノ酸を添加した場合と、アミノ酸を添加していない場合とで、ホットパック充填された麦茶中でのClostridium sporogenes ATCC3584の総菌数の変化を示す。
図2に、アミノ酸を添加した場合と、アミノ酸を添加していない場合とで、ホットパック充填された麦茶中でのClostridium sporogenes ATCC3584の胞子数の変化を示す。
(1-5) Changes in total bacterial count and spore count of Clostridium sporogenes ATCC3584 inoculated in barley tea After UHT sterilization of barley tea, spores of Clostridium sporogenes ATCC3584 and L-alanine and L-asparagine, which are low-molecular-weight germination inducers, were detected in advance. A bottle containing 5 mmol/l of acid and a bottle containing only spores were prepared in advance, each bottle was hot-packed with barley tea, and the total number of bacteria and spores in barley tea over time. measured the number.
FIG. 1 shows changes in the total bacterial count of Clostridium sporogenes ATCC3584 in hot-packed barley tea with and without the addition of amino acids.
FIG. 2 shows the change in spore count of Clostridium sporogenes ATCC3584 in hot-packed barley tea with and without amino acid addition.
図1に示すように、アミノ酸の添加の有無による菌数に違いは見られなかった。また、図2に示すように、添加した胞子は発芽誘導物質の有無によらず発芽することなく徐々に添加した胞子が胞子のまま数を維持したことがわかった。 As shown in FIG. 1, there was no difference in the number of bacteria with or without the addition of amino acids. Moreover, as shown in FIG. 2, it was found that the added spores did not germinate regardless of the presence or absence of the germination inducer, and the spores gradually added maintained the number of spores.
検証試験(2)
(2)通性嫌気性胞子形成菌であるBacillus subtilis ATCC19659、Bacillus licheniformis ATCC12759、及びBacillus thuringiensis ATCC10792の麦茶への接種試験
(2-1)胞子形成培養
標準菌株KWIKSTIK(登録商標)アンプルより標準寒天平板培地(SPC、以下、単にSPCと記載する場合がある。)に賦活培養し、SPCに植え継いだBacillus subtilis ATCC19659、Bacillus licheniformis ATCC12759、及びBacillus thuringiensis ATCC10792を使用して、SPCに形成されたコロニーに3mlの滅菌生理食塩水を滴下し、攪拌混合して懸濁液とした。この懸濁液0.2mlを、それぞれ菌株ごとに3枚のSPCに滴下しコーンラージ棒で均一に広げて、37℃で1週間好気培養した。
Verification test (2)
(2) Inoculation test of facultative anaerobic spore-forming bacteria Bacillus subtilis ATCC19659, Bacillus licheniformis ATCC12759, and Bacillus thuringiensis ATCC10792 to barley tea (2-1) Sporulation culture Standard agar plate from standard strain KWIKSTIK (registered trademark) ampoule Colonies formed in SPC using Bacillus subtilis ATCC19659, Bacillus licheniformis ATCC12759, and Bacillus thuringiensis ATCC10792 cultured in culture medium (SPC, hereinafter simply referred to as SPC) and transferred to SPC 3 ml of sterilized physiological saline was added dropwise and mixed by stirring to form a suspension. 0.2 ml of this suspension was dropped on three SPCs for each strain, spread evenly with a cone large stick, and aerobically cultured at 37° C. for 1 week.
(2-2)胞子懸濁液の調整
1週間培養したSPCに、それぞれ5ml滅菌水を注入し、コーンラージ棒で菌の塊を掻き取り分散した後、滅菌した遠心チューブに集めた。密栓した遠心チューブを激しく振盪し均一な菌液としてから遠心分離した。上澄み液を除去後、冷却した滅菌水を注入し菌体を再分散した。再度遠心分離と懸濁を4回繰り返した。
最後に得られた菌体の沈殿をリゾチーム液(500μg/ml)に懸濁し、37℃60分保持し溶菌させた。溶菌処理後、遠心分離と冷却滅菌水懸濁を6回繰り返した。その処理後の懸濁液を冷蔵保管し、以下の試験に使用した。
(2-2) Preparation of Spore Suspension 5 ml of sterilized water was poured into each of the SPCs cultured for one week, and the clumps of bacteria were scraped and dispersed with a large cone rod and then collected in a sterilized centrifugal tube. The tightly stoppered centrifugation tube was vigorously shaken to obtain a uniform cell suspension, which was then centrifuged. After removing the supernatant liquid, cooled sterilized water was injected to redisperse the cells. Centrifugation and suspension were repeated four times.
Finally, the precipitated cells were suspended in a lysozyme solution (500 μg/ml) and kept at 37° C. for 60 minutes to lyse. After the lysis treatment, centrifugation and suspension in cold sterilized water were repeated six times. The treated suspension was stored refrigerated and used for the following tests.
(2-3)胞子接種済みペットボトル入り麦茶の調整
以下の原材料、抽出条件、加熱殺菌条件、及びホットパック充填条件で、胞子接種済みペットボトル入り麦茶を調製した。
使用する麦茶には、当社で実際に製造している製品の配合を使用した。割砕麦0.9%配合、製品 Bx:0.30、pH:6.7(製造直後)
抽出条件:92℃、9分
殺菌条件:140℃、30秒
ホットパック充填条件:87℃充填後保持3分
サンプルボトルの充填:空のペットボトル(350ml容量)に胞子菌液1mlと、低分子の発芽誘導物質(アミノ酸)として、L-アラニン及びL-アスパラギン酸をそれぞれ充填後に5mmol/lとなるように添加したボトルと、胞子菌液1mlのみを入れたボトルとを事前に用意しておき、これらのボトルに小型プレート式殺菌機を用いて上述の条件で充填後、流水で冷却し37℃の恒温室で培養した。
(2-3) Preparation of spore-inoculated PET bottled barley tea Spore-inoculated PET bottled barley tea was prepared under the following raw materials, extraction conditions, heat sterilization conditions, and hot pack filling conditions.
For the barley tea used, we used the formulation of the product that we actually manufacture. 0.9% crushed barley, product Bx: 0.30, pH: 6.7 (immediately after production)
Extraction conditions: 92 ° C., 9 minutes Sterilization conditions: 140 ° C., 30 seconds Hot pack filling conditions: 3 minutes holding after filling at 87 ° C. Filling of sample bottles: Empty PET bottles (350 ml capacity) with 1 ml of spore fungus solution and low molecular weight As a germination inducer (amino acid), a bottle containing L-alanine and L-aspartic acid each added to 5 mmol/l after filling, and a bottle containing only 1 ml of the spore fungus solution were prepared in advance. These bottles were filled under the conditions described above using a small plate sterilizer, cooled with running water, and cultured in a constant temperature room at 37°C.
(2-4)総菌数と胞子数の測定方法
以下に示す方法で、総菌数と胞子数を測定した。
<総菌数測定>
サンプルボトルを振盪した後、サンプリングし希釈した液0.1mlをSPCに塗抹し、37℃で2日間好気培養し、平板上のコロニー数をカウントし、総菌数を確定した。
<胞子数測定>
サンプルボトル内の被検液10mlを滅菌試験官に注入し、アルミキャップを被せて87℃温水浴槽で5分加熱後、氷冷水で冷却した。その後、希釈したサンプル液0.1mlをSPCに塗抹し、37℃で2日間好気培養し、平板上のコロニー数をカウントし胞子数を確定した。
(2-4) Measurement method for total bacterial count and spore count The total bacterial count and spore count were measured by the methods shown below.
<Measurement of total bacterial count>
After shaking the sample bottle, 0.1 ml of the sampled and diluted solution was smeared on the SPC, aerobically cultured at 37° C. for 2 days, and the number of colonies on the plate was counted to determine the total bacterial count.
<Spore count measurement>
10 ml of the test solution in the sample bottle was poured into a sterilized test tube, covered with an aluminum cap, heated in a hot water bath at 87° C. for 5 minutes, and then cooled with ice-cold water. After that, 0.1 ml of the diluted sample solution was smeared on the SPC, aerobically cultured at 37° C. for 2 days, and the number of colonies on the plate was counted to determine the number of spores.
(2-5)麦茶に接種したBacillus subtilis ATCC19659、Bacillus licheniformis ATCC12759、及びBacillus thuringiensis ATCC10792の総菌数及び胞子数の変化
麦茶をUHT(Ultra High Temperature:超高温殺菌)殺菌した後、予めBacillus subtilis ATCC19659と、低分子の発芽誘導物質であるL-アラニン及びL-アスパラギン酸をそれぞれ5mMとなるよう添加したボトル、及び、胞子のみを入れたボトルを準備し、それぞれのボトルに、麦茶をホットパック充填し、麦茶中での経時での総菌数と胞子数を測定した。
次いで、Bacillus subtilis ATCC19659の代わりに、Bacillus licheniformis ATCC12759、又はBacillus thuringiensis ATCC10792を使用して、上記と同様に、アミノ酸を添加したボトルと、胞子のみを入れたボトルを準備し、それぞれのボトルに、麦茶をホットパック充填し、麦茶中での経時での総菌数と胞子数を測定した。
(2-5) Changes in the total number of bacteria and the number of spores of Bacillus subtilis ATCC19659, Bacillus licheniformis ATCC12759, and Bacillus thuringiensis ATCC10792 inoculated in barley tea Then, prepare a bottle containing L-alanine and L-aspartic acid, which are low-molecular-weight germination inducers, at 5 mM each, and a bottle containing only spores, and fill each bottle with hot-packed barley tea. Then, the total number of bacteria and the number of spores were measured over time in barley tea.
Next, instead of Bacillus subtilis ATCC19659, Bacillus licheniformis ATCC12759 or Bacillus thuringiensis ATCC10792 is used in the same manner as above to prepare a bottle containing amino acids and a bottle containing only spores. was filled in a hot pack, and the total number of bacteria and the number of spores were measured over time in barley tea.
(Bacillus subtilis ATCC19659を用いた場合)
Bacillus subtilis ATCC19659を用いた場合を、図3及び図4に示す。
図3は、アミノ酸を添加した場合と、アミノ酸を添加していない場合とで、ホットパック充填された麦茶中でのBacillus subtilis ATCC19659の総菌数の変化を示す。
図4は、アミノ酸を添加した場合と、アミノ酸を添加していない場合とで、ホットパック充填された麦茶中でのBacillus subtilis ATCC19659の胞子数の変化を示す。
(When using Bacillus subtilis ATCC19659)
The case of using Bacillus subtilis ATCC19659 is shown in FIGS.
FIG. 3 shows changes in the total number of bacteria of Bacillus subtilis ATCC19659 in hot-packed barley tea with and without amino acid addition.
FIG. 4 shows the change in the number of spores of Bacillus subtilis ATCC19659 in hot-packed barley tea with and without amino acid addition.
図3に示すように、Bacillus subtilis ATCC19659の胞子は、アミノ酸を添加した場合には総菌数が時間の経過とともに増加するが無添加では増加しなかった。
図4に示すように、アミノ酸を添加した場合には時間の経過とともに急激に胞子数が減少したが、無添加では胞子数に変化は見られなかった。
以上のことから、接種したBacillus subtilis ATCC19659はすぐに発芽して麦茶中で急速に増殖したと推定された。一方、アミノ酸無添加の場合には添加した胞子は発芽して増殖することは無かった。
As shown in FIG. 3, the total number of spores of Bacillus subtilis ATCC19659 increased over time when amino acids were added, but did not increase when no amino acids were added.
As shown in FIG. 4, the number of spores decreased sharply with the passage of time when amino acids were added, but no change was observed in the number of spores when no amino acids were added.
From the above, it was presumed that the inoculated Bacillus subtilis ATCC19659 germinated immediately and proliferated rapidly in barley tea. On the other hand, when no amino acid was added, the added spores did not germinate and grow.
アミノ酸無添加では、添加した胞子は総菌数でみても胞子数でみても開始時の菌数を維持していたのに対して、アミノ酸添加では発芽して総菌数の増加がみられ、胞子数も著しく低下した。すなわち、アミノ酸添加により発芽していることが確認できた。 Without the addition of amino acids, the added spores maintained the number of bacteria at the start both in terms of total number of bacteria and the number of spores. Spore counts were also significantly reduced. That is, it was confirmed that the seeds sprouted by adding amino acids.
総菌数でみると、アミノ酸を添加により発芽して急速な増殖がみられる一方、アミノ酸無添加では総菌数に変化がなく発芽は認められなかった。85℃で5分間加熱した後の菌数を測定した胞子数をみると、アミノ酸添加では急速な胞子数の低下がみられ、この間の発芽によると考えられる耐熱性の低下が認められた。アミノ酸無添加の場合は、総菌数の増加もなく急激な胞子数の低下もなく、発芽による変化は認められなかった。 In terms of the total number of bacteria, the addition of amino acids resulted in germination and rapid growth, whereas the total number of bacteria did not change and no germination was observed in the absence of amino acids. After heating at 85° C. for 5 minutes, the number of spores was counted. A rapid decrease in the number of spores was observed with the addition of amino acids. In the case of no amino acid addition, neither an increase in the total number of bacteria nor a sudden decrease in the number of spores was observed, and no change due to germination was observed.
(Bacillus licheniformis ATCC12759を用いた場合)
Bacillus licheniformis ATCC12759を用いた場合の測定結果を図5及び図6に示す。
図5は、アミノ酸を添加した場合と、アミノ酸を添加していない場合とで、ホットパック充填された麦茶中でのBacillus licheniformis ATCC12759の総菌数の変化を示す。
図6は、アミノ酸を添加した場合と、アミノ酸を添加していない場合とで、ホットパック充填された麦茶中でのBacillus licheniformis ATCC12759の胞子数の変化を示す。
(When using Bacillus licheniformis ATCC12759)
The results of measurement using Bacillus licheniformis ATCC12759 are shown in FIGS. 5 and 6. FIG.
FIG. 5 shows changes in the total bacterial count of Bacillus licheniformis ATCC12759 in hot-packed barley tea with and without amino acid addition.
FIG. 6 shows the change in the number of spores of Bacillus licheniformis ATCC12759 in hot-packed barley tea with and without amino acid addition.
図5及び図6に示すように、アミノ酸無添加では、添加した胞子は総菌数でみても胞子数でみても開始時の菌数を維持していたのに対して、アミノ酸添加では発芽して総菌数の増加がみられ、胞子数も著しく低下した。すなわち、アミノ酸添加により発芽していることが確認できた。 As shown in FIGS. 5 and 6, without the addition of amino acids, the added spores maintained the number of bacteria at the start both in terms of total number of bacteria and the number of spores, whereas with the addition of amino acids, germination did not occur. An increase in the total number of bacteria was observed, and the number of spores was also significantly reduced. That is, it was confirmed that the seeds sprouted by adding amino acids.
(Bacillus thuringiensis ATCC10792を用いた場合)
Bacillus thuringiensis ATCC10792を用いた場合の測定結果を図7及び図8に示す。
図7は、アミノ酸を添加した場合と、アミノ酸を添加していない場合とで、ホットパック充填された麦茶中でのBacillus thuringiensis ATCC10792の総菌数の変化を示す。
図8は、アミノ酸を添加した場合と、アミノ酸を添加していない場合とで、ホットパック充填された麦茶中でのBacillus thuringiensis ATCC10792の胞子数の変化を示す。
(When using Bacillus thuringiensis ATCC10792)
The results of measurement using Bacillus thuringiensis ATCC10792 are shown in FIGS. 7 and 8. FIG.
FIG. 7 shows changes in the total bacterial count of Bacillus thuringiensis ATCC10792 in hot-packed barley tea with and without the addition of amino acids.
FIG. 8 shows the change in the number of spores of Bacillus thuringiensis ATCC10792 in hot-packed barley tea with and without amino acid addition.
図7に示すように、総菌数でみると、アミノの添加により発芽して急速な増殖がみられる一方、アミノ酸無添加では総菌数に変化がなく発芽は認められなかった。
図8に示すように、85℃で5分間加熱した後の菌数を測定した胞子数をみると、アミノ酸添加では急速な胞子数の低下がみられ、この間の発芽によると考えられる耐熱性の低下が認められた。アミノ酸無添加の場合は、総菌数の増加もなく急激な胞子数の低下もなく、発芽による変化は認められなかった。
As shown in FIG. 7, in terms of the total number of bacteria, the addition of amino caused germination and rapid growth, whereas the total number of bacteria did not change and germination was not observed without the addition of amino acid.
As shown in FIG. 8, the number of spores measured after heating at 85° C. for 5 minutes showed a rapid decrease in the number of spores with the addition of amino acids. A decrease was observed. In the case of no amino acid addition, neither an increase in the total number of bacteria nor a sudden decrease in the number of spores was observed, and no change due to germination was observed.
上記の検証試験(1)及び検証試験(2)から、タンニン及び発芽誘導物質を含有しない麦茶をホットパック充填した製品では、嫌気性胞子形成菌であっても、通性嫌気性胞子形成菌であっても、胞子の増殖が良好に防止されていることがわかった。 From the above verification test (1) and verification test (2), in the product filled with hot pack barley tea that does not contain tannins and germination inducers, even if it is an anaerobic spore-forming bacterium, it is a facultative anaerobic spore-forming bacterium. It was found that the growth of spores was satisfactorily prevented even if there was
検証試験(3)
実際に、生産ラインで、抗菌性乳化剤ショ糖パルミチン酸モノエステル無添加の麦茶をホットパック充填して麦茶飲料をテスト生産した。そして、そのテスト生産品の細菌テストを実施した。
Verification test (3)
In fact, on a production line, barley tea beverages were produced on a test basis by filling hot packs with barley tea containing no antibacterial emulsifier, sucrose palmitate monoester. A bacteriological test was then carried out on the test product.
(実施内容)
生産工場:当社大野工場(山梨県山梨市)
生産日:2022年8月27日
生産数:840ケース 20160本(500ml ペットボトル)
使用した麦茶:当社で実際に製造している製品の配合を使用した。割砕麦0.9%配合、製品 Bx:0.30、pH:6.7(製造直後)
殺菌条件:140℃、30秒
充填温度:87℃
保管場所:大野工場倉庫
製品全数検査実施日:2022年10月21日
検査実施本数:840ケース 20160本(500ml ペットボトル)
(Implementation content)
Production plant: Our Ono Plant (Yamanashi City, Yamanashi Prefecture)
Date of production: August 27, 2022 Number of production: 840 cases, 20,160 bottles (500ml PET bottles)
Barley tea used: The formulation of the product actually manufactured by our company was used. 0.9% crushed barley, product Bx: 0.30, pH: 6.7 (immediately after production)
Sterilization conditions: 140°C, 30 seconds Filling temperature: 87°C
Storage location: Ohno factory warehouse Date of inspection of all products: October 21, 2022 Number of inspections: 840 cases, 20,160 bottles (500ml PET bottles)
(検査内容)
製品を開栓し、下記の項目に異常が認められた製品は細菌検査を実施した。
(1)pH(試験紙pH4.0~pH7.0使用)検査
(2)濁りの発生の有無を検査
(Inspection content)
After unpacking the product, any product found to be abnormal in the following items was subjected to a bacteriological examination.
(1) pH (using test paper pH 4.0 to pH 7.0) inspection (2) Inspection for the presence or absence of turbidity
(検査結果)
20159本に異常が認められなかった。
1本にpHが少し低い測定結果が報告されたため、当該製品について細菌検査を実施した。
細菌検査:SPC平板に0.1mlを4枚に塗抹し、37℃48時間培養した。
結果:すべての平板にコロニー無し
よって、840ケース、500mlペットボトル20160本全ての乳化剤無添加製品の無菌性を確認した。
(Inspection results)
No abnormalities were found in 20159.
A slightly low pH measurement result was reported for one bottle, so a bacteriological test was performed on the product.
Bacterial test: 0.1 ml was smeared on four SPC plates and cultured at 37°C for 48 hours.
Result: No colonies on all plates Thus, 840 cases and 20,160 500 ml PET bottles of all 20,160 emulsifier-free products were confirmed to be sterile.
検証試験(1)での嫌気性胞子形成菌の麦茶への接種試験、及び検証試験(2)での通性嫌気性胞子形成菌の麦茶への接種試験により、いずれの細菌胞子も麦茶中では生育しないことを確認することができた。
さらに、検証試験(3)では腐敗防止のための抗菌性乳化剤ショ糖パルミチン酸モノエステルを添加しない麦茶を実生産し、20160本の品質に異常のないことを確認することができた。
By the inoculation test of anaerobic spore-forming bacteria into barley tea in verification test (1) and the inoculation test of facultative anaerobic spore-forming bacteria into barley tea in verification test (2), any bacterial spores were found in barley tea. I was able to confirm that it did not grow.
Furthermore, in the verification test (3), barley tea was actually produced without adding the antibacterial emulsifier sucrose palmitate monoester for preventing spoilage, and it was confirmed that 20,160 bottles had no abnormalities in quality.
以上より、麦茶等のタンニン及び発芽誘導物質(germinant)を含まない飲料のホットパック充填製品には乳化剤の添加は必要なく、安全な飲料を提供できることがわかった。 From the above, it was found that the addition of an emulsifier is not necessary for hot-pack filling products of beverages, such as barley tea, which do not contain tannins and germinants, and safe beverages can be provided.
Claims (2)
前記麦茶の原材料から、前記麦茶を抽出する第1の工程と、
前記麦茶を120℃以上で加熱殺菌する第2の工程と、
前記第2の工程後、加熱殺菌された前記麦茶を前記ペットボトルにホットパック充填する第3の工程と、を備え、
前記麦茶が、pHを5.5以上7.0以下であり、タンニン及び発芽誘導物質を含有せず、
乳化剤を添加しない、
容器詰飲料の製造方法。 A method for producing a packaged beverage, comprising hot-packing barley tea in a PET bottle , comprising:
A first step of extracting the barley tea from the raw material of the barley tea ;
A second step of heat sterilizing the barley tea at 120 ° C. or higher ;
After the second step, a third step of filling the PET bottle with the heat-sterilized barley tea in a hot pack,
The barley tea has a pH of 5.5 or more and 7.0 or less and does not contain tannin and a germination inducer,
no emulsifier added
A method for producing a packaged beverage.
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JP2003164272A (en) | 2001-11-30 | 2003-06-10 | House Foods Corp | Refreshing drink |
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