JPH11169113A - Production of food containing starches having improved shelf life - Google Patents

Production of food containing starches having improved shelf life

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Publication number
JPH11169113A
JPH11169113A JP9364145A JP36414597A JPH11169113A JP H11169113 A JPH11169113 A JP H11169113A JP 9364145 A JP9364145 A JP 9364145A JP 36414597 A JP36414597 A JP 36414597A JP H11169113 A JPH11169113 A JP H11169113A
Authority
JP
Japan
Prior art keywords
starch
food
fatty acid
water
weight
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
JP9364145A
Other languages
Japanese (ja)
Other versions
JP3639104B2 (en
Inventor
Masaaki Tomita
昌暁 富田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mitsubishi Chemical Corp
Mitsubishi Chemical Foods Corp
Original Assignee
Mitsubishi Chemical Corp
Mitsubishi Chemical Foods Corp
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 Mitsubishi Chemical Corp, Mitsubishi Chemical Foods Corp filed Critical Mitsubishi Chemical Corp
Priority to JP36414597A priority Critical patent/JP3639104B2/en
Publication of JPH11169113A publication Critical patent/JPH11169113A/en
Application granted granted Critical
Publication of JP3639104B2 publication Critical patent/JP3639104B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Grain Derivatives (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Cereal-Derived Products (AREA)
  • Beans For Foods Or Fodder (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)

Abstract

PROBLEM TO BE SOLVED: To improve the shelf stability of an ordinary food containing a starch without damaging flavor, by decomposing a water-soluble starch of the food containing a starch and adding an antimicrobial emulsifying agent to the food. SOLUTION: A water-soluble starch (amylose, amylopectin, dextrin, etc.), of a food containing a starch such as a soup, a rice gruel, an adzuki-bean soup with rice cake, a daily dish, etc. is subjected to glucose decomposition treatment into <=5 degree of polymerization and mixed with generally 0.001-0.5 wt.% of an antimicrobial emulsifying agent (sucrose fatty acid, polyglycerol fatty acid ester, monoglyceride, polyoxyethylene sorbitan fatty acid ester, lecithin or the like).

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【0001】[0001]

【発明の属する技術分野】本発明は、保存性の改良され
た澱粉類含有食品の製造方法に関し、詳しくは、密封容
器に充填されて市場に流通するに際し、微生物による変
敗の危険を減らして保存性の向上を図ることが出来る澱
粉類含有食品の製造方法に関する。
[0001] The present invention relates to a method for producing starch-containing foods having improved storage stability, and more particularly, to reducing the risk of deterioration by microorganisms when the foods are packed in sealed containers and distributed on the market. The present invention relates to a method for producing a starch-containing food capable of improving storage stability.

【0002】[0002]

【従来の技術】現在、密封容器に充填されて販売されて
いる食品は、製造してから食されるまでの期間、微生物
による変敗が防止できる様に、殺菌・流通されている。
しかしながら、食品衛生法で指定された方法で製造流通
したとしても、食品によっては混入する耐熱性芽胞菌や
耐熱性カビ等によって変敗を生じることがある。
2. Description of the Related Art At present, foods sold in sealed containers are sterilized and distributed so that deterioration from microorganisms can be prevented during the period from production to consumption.
However, even if the food is manufactured and distributed according to the method specified by the Food Sanitation Law, depending on the food, heat-resistant spores or heat-resistant mold may cause deterioration.

【0003】また、PETボトル等のレトルト殺菌に耐
え得るだけの耐熱性がない容器に飲料を充填する場合
は、殺菌後に容器に充填するため、容器や環境に由来す
る微生物が混入する可能性があり、変敗の危険性が高
い。容器の洗浄と充填環境の微生物管理を極度に厳しく
した無菌充填方式は、有効ではあるが、工程管理が複雑
であり、製造コストが高いと言う問題がある。しかも、
無菌充填方式の場合でも、微生物の混入を完全に防止す
るのは極めて困難である。
[0003] When a beverage is filled into a container such as a PET bottle that does not have heat resistance enough to withstand retort sterilization, since the container is filled after sterilization, there is a possibility that microorganisms derived from the container or the environment may be mixed. Yes, there is a high risk of corruption. The aseptic filling method in which the cleaning of the container and the control of microorganisms in the filling environment are extremely strict is effective, but has a problem that the process control is complicated and the production cost is high. Moreover,
Even in the case of the aseptic filling method, it is extremely difficult to completely prevent the contamination of microorganisms.

【0004】一方、保存性向上のために添加される抗菌
性乳化剤、例えばショ糖脂肪酸エステルの抗菌性は、例
えば、タンパク質、脂肪、澱粉など食品成分に影響を受
けることが知られている。特に、澱粉は抗菌性乳化剤の
構成脂肪酸と強固な複合体を形成する。従って、澱粉を
含有する食品、例えば汁粉飲料やコーンスープ等では十
分な抗菌性を発揮するには、ショ糖脂肪酸エステル等の
添加量を高濃度にする必要があり、食品の風味に影響し
たりコスト的にも不利である。
On the other hand, it is known that the antibacterial properties of antibacterial emulsifiers added for improving the storage stability, for example, sucrose fatty acid esters, are affected by food components such as proteins, fats and starch. In particular, starch forms a strong complex with the constituent fatty acids of the antimicrobial emulsifier. Therefore, in order to exhibit sufficient antibacterial properties in foods containing starch, for example, juice beverages and corn soups, it is necessary to increase the amount of sucrose fatty acid esters and the like to a high concentration, which may affect the flavor of the foods. It is disadvantageous in terms of cost.

【0005】そこで、特開平1−174363号公報に
は、アミロペクチン含量99重量%以上の澱粉の使用に
より、抗菌性乳化剤の添加量を低減させることを目的と
した汁粉飲料の保存性改良方法が提案されている。しか
しながら、この方法では通常の澱粉を使用できないとい
う問題がある。
[0005] Therefore, Japanese Patent Application Laid-Open No. 1-174363 proposes a method for improving the storage stability of a juice beverage, which aims to reduce the amount of an antimicrobial emulsifier by using starch having an amylopectin content of 99% by weight or more. Have been. However, this method has a problem that ordinary starch cannot be used.

【0006】また、麦茶飲料などの穀物茶飲料において
も、原料から水溶性澱粉類が溶出するため、ショ糖脂肪
酸エステルの添加量を多く設定する必要があったり、水
溶性澱粉類とショ糖脂肪酸エステルの複合体形成により
濁りや沈殿を生じることがある。穀物茶は、茶葉由来の
抗菌成分であるカテキン類を含有しておらず、しかも、
穀物から抽出される栄養成分のために微生物が生育し易
い環境であり、微生物による変敗を防ぐためには強い加
熱殺菌を行う必要がある。
[0006] Also, in cereal tea beverages such as barley tea beverages, since water-soluble starch is eluted from the raw material, it is necessary to increase the amount of sucrose fatty acid ester to be added, or water-soluble starch and sucrose fatty acid must be added. The formation of a complex of the ester may cause turbidity or precipitation. Cereal tea does not contain catechins, which are antibacterial components derived from tea leaves.
It is an environment where microorganisms can easily grow because of nutrient components extracted from cereals. In order to prevent deterioration by microorganisms, it is necessary to perform strong heat sterilization.

【0007】特開平5ー336939号公報には、麦茶
に茶抽出物を添加することにより、充填後の高温殺菌が
出来ないプラスチック容器などに充填する際の静菌効果
を達成する方法が開示されている。しかしながら、この
方法は、比較的多量の茶抽出物を必要とし、製造コスト
が上昇し、食品の風味が損なわれる欠点がある。
[0007] JP-A-5-336939 discloses a method of adding a tea extract to barley tea to achieve a bacteriostatic effect when filling into a plastic container or the like that cannot be pasteurized after filling. ing. However, this method has the drawback that a relatively large amount of tea extract is required, the production cost is increased, and the flavor of the food is impaired.

【0008】[0008]

【発明が解決しようとする課題】本発明は、上記実情に
鑑みなされたものであり、その目的は、通常の澱粉を使
用した食品にも適用でき、コスト的および風味的に優れ
た、保存性の改良された澱粉類含有食品の製造方法を提
供することにある。
DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned circumstances, and has as its object to be applicable to foods using ordinary starch, and to have excellent preservability in terms of cost and flavor. It is an object of the present invention to provide an improved method for producing a starch-containing food.

【0009】[0009]

【課題を解決するための手段】すなわち、本発明の要旨
は、澱粉類含有食品に対して水溶性澱粉類の分解処理を
施すと共に抗菌性乳化剤を添加することを特徴とする保
存性の改良された澱粉類含有食品の製造方法に存する。
That is, the gist of the present invention is to provide a starch-containing food which is subjected to a decomposition treatment of a water-soluble starch and to which an antibacterial emulsifier is added, whereby the storage stability is improved. And a method for producing a starch-containing food.

【0010】[0010]

【発明の実施の形態】以下、本発明を詳細に説明する。
本発明において、原料の澱粉類含有食品としては、特に
制限されないが、通常、原料由来の澱粉類を含有する食
品が使用される。原料食品中の澱粉類の含有量は、通常
0.03〜20重量%、好ましくは0.1〜10重量%
である。原料食品の具体例としては、(1)麦茶、玄米
茶、トウモロコシ茶などの穀物茶、(2)穀物と茶葉類
を原料とする混合茶、(3)コーンポタージュやポテト
スープ等のスープ類、(4)米などを原料とする粥類や
甘酒、(5)小豆を原料とする汁粉、(6)中華風デザ
ート等の豆類含有する食品、(7)澱粉を含有する具材
を調味液に加えた惣菜類などが挙げられる。
DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
In the present invention, the starch-containing food as a raw material is not particularly limited, but usually a food containing starch derived from the raw material is used. The content of starch in the raw food is usually 0.03 to 20% by weight, preferably 0.1 to 10% by weight.
It is. Specific examples of the raw material foods include (1) cereal tea such as barley tea, brown rice tea, and corn tea; (2) mixed tea using cereals and tea leaves as raw materials; (3) soups such as corn potage and potato soup; (4) Porridge or amazake made from rice or the like, (5) soup flour made from red beans, (6) food containing beans such as Chinese dessert, (7) ingredients containing starch as a seasoning liquid Additional prepared foods and the like.

【0011】低水分状態でα化させた湿熱澱粉は、通常
の澱粉と比べて後述する抗菌性乳化剤が複合体を形成し
難いため、湿熱澱粉を使用した食品を原料に使用しても
よい。また、原料食品中に損傷を受けた澱粉粒が存在す
る場合は、アミロースの溶出が起こり易く、そして、溶
出したアミロースは澱粉粒内の澱粉と比べて抗菌性乳化
剤との複合体形成がより起こり易い。従って、損傷の少
ない澱粉粒を含む原料を選択したり、損傷を起こし難い
製造工程を採用するのが好ましい。
[0011] The moist heat starch pregelatinized in a low moisture state makes it difficult to form a complex with an antimicrobial emulsifier described later as compared with ordinary starch. Therefore, food using moist heat starch may be used as a raw material. In addition, when damaged starch granules are present in the raw food, amylose is easily eluted, and the eluted amylose forms a complex with the antibacterial emulsifier more easily than the starch in the starch granules. easy. Therefore, it is preferable to select a raw material containing less damaged starch granules, or to adopt a manufacturing process that hardly causes damage.

【0012】本発明においては、上記の原料食品に対し
て水溶性澱粉類の分解処理を施すと共に抗菌性乳化剤を
添加する。
In the present invention, the above-mentioned raw food is subjected to a decomposition treatment of water-soluble starches and an antimicrobial emulsifier is added.

【0013】先ず、水溶性澱粉類の分解処理について説
明する。ここで言う水溶性澱粉類とは、乳化剤の構成脂
肪酸が複合体を形成すると考えられるグルコースのα1
→4結合による重合度が6以上の化合物を言い、具体的
にはアミロース、アミロペクチン、デキストリン類など
を意味する。そして、これらのグルコースの重合度を5
以下に分解する。
First, the decomposition treatment of the water-soluble starch will be described. The term "water-soluble starches" as used herein refers to α1 of glucose which is considered to form a complex with the constituent fatty acids of the emulsifier.
→ A compound having a degree of polymerization of 6 or more due to 4 bonds, specifically, amylose, amylopectin, dextrins and the like. Then, the polymerization degree of these glucoses is 5
Decompose below.

【0014】水溶性澱粉類の分解の割合は、特に限定さ
れないが、分解割合が大きい程に抗菌性乳化剤の添加量
を低減することが出来るため、大きいほど程好ましい。
具体的には、例えば、上記の原料食品の具体例(1)及
び(2)の様に、澱粉類として水溶性澱粉のみを含有す
る食品の場合は、含有する澱粉類の通常90重量%以
上、好ましくは99重量%以上を分解する。また、
(3)〜(7)の様に、水溶性澱粉類と澱粉粒とを含有
する食品の場合は、主目的は水溶性澱粉の分解にある
が、水溶性澱粉の分解時に澱粉粒内の澱粉も一部分解さ
れるため、水溶性澱粉の含有量にもよるが、分解時の澱
粉粒からの溶出を加味し、処理前後において、澱粉類の
20重量%以上、好ましくは50重量%以上が分解され
る条件下、水溶性澱粉の分解処理を行えばよい。本発明
の製造方法で得られる食品に澱粉の食感を活かしたい場
合は、水溶性澱粉類(澱粉粒から溶出したアミロース、
水溶性澱粉、デキストリン等)のみを効果的に分解する
方法を採用してもよい。
The rate of decomposition of the water-soluble starch is not particularly limited, but the larger the decomposition rate, the more the amount of the antimicrobial emulsifier added can be reduced.
Specifically, for example, as in the specific examples (1) and (2) of the above-mentioned raw foods, in the case of foods containing only water-soluble starch as starches, usually 90% by weight or more of the contained starches , Preferably 99% by weight or more. Also,
As described in (3) to (7), in the case of foods containing water-soluble starches and starch granules, the main purpose is to decompose the water-soluble starch. However, depending on the content of the water-soluble starch, 20% by weight or more, preferably 50% by weight or more of the starch before and after the treatment is decomposed before and after the treatment, taking into account the dissolution from the starch granules during the decomposition. Under such conditions, the water-soluble starch may be decomposed. When it is desired to utilize the texture of starch in the food obtained by the production method of the present invention, water-soluble starches (amylose eluted from starch granules,
A method of effectively decomposing only water-soluble starch, dextrin, etc. may be employed.

【0015】水溶性澱粉類の分解処理方法としては、酵
素処理法、酸分解法などの公知の方法が使用可能である
が、操作の簡便性の観点から酵素処理法が好ましい。特
に、固定化酵素法は、原料食品に酵素を混合する方法に
比し、操作性の他、コスト及び得られる食品の風味の観
点からも有利である。酵素処理に使用する分解酵素の具
体例としては、α−アミラーゼ、β−アミラーゼ、グル
コアミラーゼ、α−グルコシダーゼ等が挙げられる。
As a method for decomposing water-soluble starches, known methods such as an enzyme treatment method and an acid decomposition method can be used, but the enzyme treatment method is preferred from the viewpoint of easy operation. In particular, the immobilized enzyme method is more advantageous than the method in which the enzyme is mixed with the raw food, from the viewpoints of operability, cost, and flavor of the obtained food. Specific examples of the degrading enzyme used for the enzyme treatment include α-amylase, β-amylase, glucoamylase, α-glucosidase and the like.

【0016】分解反応の温度、時間、pH、酵素使用量
は、酵素に適した条件を選択すればよい。例えば、エン
ド型α−アミラーゼ(ノボ・ノルディスク・バイオイン
ダストリー株式会社製「BAN800MG」)を使用す
る場合、通常、澱粉類に対し、0.0001〜1重量%
(0.0008〜8KNU/澱粉類g)となる量の分解
酵素を使用し、pH5〜7の条件下、10〜90℃で
0.5〜3時間保持して分解処理すればよい。原料食品
に分解酵素を混合した場合は、その後、加熱工程などに
より分解酵素を失活させてもよい。
The temperature, time, pH, and amount of enzyme used for the decomposition reaction may be selected under conditions suitable for the enzyme. For example, when an endo-type α-amylase (“BAN800MG” manufactured by Novo Nordisk Bioindustry Co., Ltd.) is used, it is usually 0.0001 to 1% by weight based on the starch.
(0.0008 to 8 KNU / starch g) may be used for decomposition treatment by using a decomposing enzyme in an amount of 5 to 7 ° C. for 0.5 to 3 hours under conditions of pH 5 to 7. When the degrading enzyme is mixed with the raw food, the degrading enzyme may be subsequently deactivated by a heating step or the like.

【0017】分解処理後の食品中における水溶性澱粉類
の含有量は低いほど好ましい。水溶性澱粉類の残存量
は、例えば、ポタージュスープや汁粉飲料などの様に澱
粉粒を含有する原料食品の場合、通常1%重量以下、好
ましくは0.5重量%以下、更に好ましくは0.3重量
%以下であり、穀物茶や混合茶などの様に水溶性澱粉類
が少ない原料食品の場合、通常0.1重量%以下、好ま
しくは0.01重量%以下である。
The lower the content of the water-soluble starch in the food after the decomposition treatment, the better. The residual amount of the water-soluble starch is, for example, usually 1% by weight or less, preferably 0.5% by weight or less, more preferably 0. 1% by weight in the case of a raw food containing starch granules such as potage soup or juice beverage. It is 3% by weight or less, and in the case of a raw material food containing a small amount of water-soluble starch such as cereal tea or mixed tea, it is usually 0.1% by weight or less, preferably 0.01% by weight or less.

【0018】澱粉類の含有量の一般的な測定方法として
は、ヨウ素澱粉反応による呈色を利用する方法、フェノ
ール硫酸法による全糖量測定とクロマト分離によるオリ
ゴ糖の定量を組み合わせた方法などが挙げられる。しか
しながら、本発明においては、原料由来の水溶性澱粉類
を分解するため、通常、簡易的な判断方法として、例え
ば、ソモギネルソン法により還元糖含量を測定し、そし
て、分解処理前より還元糖量が増加していることを確認
したり、または、ヨウ素澱粉反応の呈色の程度が分解処
理前より低下していることを確認すればよい。
As a general method for measuring the content of starches, a method utilizing coloration by an iodine-starch reaction, a method combining total sugar content measurement by a phenol sulfate method and quantitative determination of oligosaccharides by chromatographic separation, and the like. No. However, in the present invention, in order to decompose the water-soluble starch derived from the raw material, usually, as a simple determination method, for example, the reducing sugar content is measured by the Somoginelson method, May be confirmed, or the degree of coloration of the iodine starch reaction may be confirmed to be lower than before the decomposition treatment.

【0019】次に、抗菌性乳化剤の添加について説明す
る。抗菌性乳化剤の例としては、ショ糖脂肪酸エステ
ル、ポリグリセリン脂肪酸エステル、モノグリセリド、
ポリオキシエチレンソルビタン脂肪酸エステル等の脂肪
酸エステル類、酵素処理レシチンや酵素分解レシチン等
のレシチン類が挙げられる。これらの乳化剤は、2種以
上を併用してもよい。なお、抗菌用乳化剤のHLBは特
に限定されないが、一般的に高いものの方がよい。
Next, the addition of the antibacterial emulsifier will be described. Examples of antibacterial emulsifiers include sucrose fatty acid esters, polyglycerin fatty acid esters, monoglycerides,
Fatty acid esters such as polyoxyethylene sorbitan fatty acid ester, and lecithins such as enzyme-treated lecithin and enzyme-decomposed lecithin. These emulsifiers may be used in combination of two or more. The HLB of the antimicrobial emulsifier is not particularly limited, but generally, a higher one is better.

【0020】上記の脂肪酸エステル類を構成する脂肪酸
は、特に限定されないが、通常、炭素鎖長6〜22の飽
和または不飽和脂肪酸である。ショ糖脂肪酸エステルの
場合は、ミリスチン酸、パルミチン酸、ステアリン酸な
どが好適であり、テトラグリセリン脂肪酸エステル、ヘ
キサグリセリン脂肪酸エステル、デカグリセリン脂肪酸
エステル等の場合は、カプリル酸、カプリン酸、ラウリ
ン酸、ミリスチン酸などが好適であり、ジグリセリン脂
肪酸エステルの場合は、ミリスチン酸、パルミチン酸な
どが好適である。モノグリセリドの場合は、カプロン
酸、カプリル酸、カプリン酸などが好適である。
The fatty acids constituting the above fatty acid esters are not particularly limited, but are usually saturated or unsaturated fatty acids having a carbon chain length of 6 to 22. In the case of sucrose fatty acid esters, myristic acid, palmitic acid, stearic acid and the like are preferable, and in the case of tetraglycerin fatty acid ester, hexaglycerin fatty acid ester, decaglycerin fatty acid ester, etc., caprylic acid, capric acid, lauric acid, Myristic acid and the like are preferable, and in the case of diglycerin fatty acid ester, myristic acid and palmitic acid are preferable. In the case of monoglycerides, caproic acid, caprylic acid, capric acid and the like are preferred.

【0021】澱粉類は、パルミチン酸を初め、炭素鎖長
16近辺の飽和脂肪酸と複合体を形成し易いと言われて
いるため、脂肪酸の炭素鎖長が16近辺の脂肪酸エステ
ル類を使用した場合、本発明の効果はより大きい。
It is said that starches are apt to form a complex with palmitic acid and a saturated fatty acid having a carbon chain length of around 16, including palmitic acid. Therefore, when fatty acid esters having a fatty acid having a carbon chain length of around 16 are used. The effect of the present invention is greater.

【0022】モノエステル比率が93重量%以上、好ま
しくは95重量%以上のショ糖脂肪酸エステルは、濁り
や沈殿を生じ難いため、原料食品が穀物茶や混合茶など
の透明性を有する飲料の場合に好適である。この場合、
ショ糖脂肪酸エステルを構成する脂肪酸としては、風
味、溶解性、抗菌性の観点から、パルミチン酸が最適で
ある。
The sucrose fatty acid ester having a monoester ratio of 93% by weight or more, preferably 95% by weight or more hardly causes turbidity or precipitation, so that the raw material food is a transparent beverage such as cereal tea or mixed tea. It is suitable for. in this case,
As the fatty acid constituting the sucrose fatty acid ester, palmitic acid is optimal from the viewpoint of flavor, solubility and antibacterial properties.

【0023】ショ糖脂肪酸エステル中のモノエステルの
比率は、例えば、ゲルクロマトグラフィーや薄層クロマ
トグラフィーにより分離されるエステル体の比率から求
めることが出来る。モノエステル比率の高いショ糖脂肪
酸エステルは、直接合成の他、モノエステル比率の低い
ショ糖脂肪酸エステルを原料とし、溶媒抽出法、カラム
分離、晶析法などの精製法によって得ることが出来る。
The ratio of the monoester in the sucrose fatty acid ester can be determined, for example, from the ratio of the ester separated by gel chromatography or thin-layer chromatography. A sucrose fatty acid ester having a high monoester ratio can be obtained by direct synthesis or a purification method such as a solvent extraction method, a column separation, or a crystallization method using a sucrose fatty acid ester having a low monoester ratio as a raw material.

【0024】抗菌用乳化剤の使用量は、食品の種類によ
り異なるが、食品中の濃度として、通常0.001〜
0.5重量%、好ましくは0.003〜0.3重量%で
ある。ポタージュスープや汁粉飲料などの様に澱粉粒を
含有する原料食品の場合、通常0.03〜0.5重量
%、好ましくは0.05〜0.3重量%であり、穀物茶
や混合茶などの様に水溶性澱粉類が少ない原料食品の場
合、通常0.001〜0.05重量%、好ましくは0.
003〜0.04重量%である。
The amount of the antimicrobial emulsifier to be used varies depending on the type of food.
It is 0.5% by weight, preferably 0.003 to 0.3% by weight. In the case of a raw material food containing starch granules, such as potage soup or juice beverage, it is usually 0.03 to 0.5% by weight, preferably 0.05 to 0.3% by weight, such as cereal tea or mixed tea. In the case of a raw material food containing a small amount of water-soluble starch as in the above, usually 0.001 to 0.05% by weight, preferably 0.1 to 0.05% by weight.
003 to 0.04% by weight.

【0025】抗菌性乳化剤の添加方法は、通常、調製し
た濃厚な乳化剤水溶液を希釈する要領で食品に添加す
る。抗菌性乳化剤の添加は、水溶性澱粉類の分解処理の
前中後の何れの時期で行ってもよいが、分解反応を妨げ
ない様に、分解処理後に添加するのが好ましい。
The method of adding the antibacterial emulsifier is usually to add the prepared concentrated emulsifier aqueous solution to the food in a manner of diluting it. The antimicrobial emulsifier may be added at any time before, during, or after the decomposition treatment of the water-soluble starch, but is preferably added after the decomposition treatment so as not to hinder the decomposition reaction.

【0026】本発明方法で得られる食品の形態は、特に
限定されず、液状、固体状、半固体状、それらを組み合
わせ た形態の何れであってもよい。本発明方法で得ら
れる食品は、効果的に保存性を維持するため、密封容器
に充填されることが好ましい。斯かる密封容器の例とし
ては、PETボトル、金属缶、ガラス容器、紙容器、プ
ラスチック容器などが挙げられる。
The form of the food obtained by the method of the present invention is not particularly limited, and may be any of liquid, solid, semi-solid, and a combination thereof. The food obtained by the method of the present invention is preferably filled in a sealed container in order to maintain the preservability effectively. Examples of such sealed containers include PET bottles, metal cans, glass containers, paper containers, plastic containers, and the like.

【0027】また、本発明方法で得られる食品は、効果
的に保存性を維持するため、密封容器に充填される前か
後に加熱殺菌されることが好ましい。殺菌の条件は、8
5℃30分と同等以上の殺菌条件であればよいが、12
0℃4分と同等以上の殺菌条件が好ましい。
The food obtained by the method of the present invention is preferably heat-sterilized before or after filling in a sealed container in order to maintain the preservability effectively. Sterilization conditions are 8
Sterilization conditions equal to or higher than 5 ° C. for 30 minutes may be used.
Sterilization conditions equal to or higher than 0 ° C. for 4 minutes are preferred.

【0028】[0028]

【実施例】以下、実施例により本発明を更に詳細に説明
するが、本発明は、その要旨を超えない限り、以下の実
施例に限定されるものではない。
EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited to the following Examples unless it exceeds the gist of the invention.

【0029】実施例1及び比較例1 市販のPETボトル入り麦茶(澱粉含量0.12重量
%)に、エンド型α−アミラーゼ(ノボ・ノルディスク
・バイオインダストリー株式会社製「BAN800M
G」)を1NU/mlとなる様に添加し、50℃で1時間、
水溶性澱粉類の分解処理を行った。処理後の麦茶中の水
溶性澱粉類の残存量は0.00重量%であった(NUはno
vo α-amylase unit)。次いで、これにモノエステル
含量95重量%のショ糖脂肪酸エステル(構成脂肪酸比
率;パルミチン酸80重量%、ステアリン酸20重量
%)を150ppm添加した。
Example 1 and Comparative Example 1 Commercially available barley tea (starch content 0.12% by weight) in a PET bottle was mixed with an end-type α-amylase (“BAN800M” manufactured by Novo Nordisk Bioindustry Co., Ltd.).
G ”) at 1 NU / ml and at 50 ° C for 1 hour.
A water-soluble starch was decomposed. The residual amount of water-soluble starch in the barley tea after the treatment was 0.00% by weight (NU is no
vo α-amylase unit). Subsequently, 150 ppm of a sucrose fatty acid ester having a monoester content of 95% by weight (constituent fatty acid ratio: palmitic acid 80% by weight, stearic acid 20% by weight) was added thereto.

【0030】得られた麦茶を121℃で20分間殺菌処
理した後、100mLずつ5本の耐圧ガ ラス瓶に分注
し、それぞれにバチルス・コアギュランス(Bacillus
coagulans)芽胞を104個接種し密栓し、85℃で1分
間加熱殺菌した後、35℃と55℃で1月間保存し、目
視観察により菌の増殖による変敗の有無を判定した。水
溶性澱粉類の分解処理を行わなかった麦茶を使用し、上
記と同様のショ糖脂肪酸エステルを添加して同様の試験
を行い比較例1とした。結果(変敗本数/試験本数)を
表1に示す。
After the obtained barley tea was sterilized at 121 ° C. for 20 minutes, 100 mL was dispensed into five pressure-resistant glass bottles, and Bacillus coagulans (Bacillus) was added to each.
10 4 coagulans) spores were inoculated, sealed, heat-sterilized at 85 ° C. for 1 minute, stored at 35 ° C. and 55 ° C. for 1 month, and visually observed to determine whether there was any deterioration due to bacterial growth. Using barley tea that had not been subjected to the decomposition treatment of water-soluble starches, the same test was performed by adding the same sucrose fatty acid ester as described above, and Comparative Example 1 was performed. Table 1 shows the results (number of deteriorated pieces / number of tested pieces).

【0031】[0031]

【表1】<1月保存後のバチルス・コアギュランスによ
る5本中の変敗本数>
[Table 1] <Bacillus coagulans' number of spoilage out of 5 after storage in January>

【0032】[0032]

【発明の効果】以上説明した本発明によれば、微生物に
よる変敗の危険を減らした密封容器入り食品が提供され
る。すなわち、本発明により、PETボトル等の充填後
の高温殺菌が出来ないプラスチック容器に充填される食
品の変敗危険を減らすことが出来る。また、レトルト殺
菌による品質劣化の程度を軽度に抑えるため、殺菌条件
を弱めたり、飲料自体を殺菌後に容器に充填するPET
ボトル飲料、特に栄養成分が豊富で微生物が生育し易い
穀物茶の様な飲料分野において、保存性を維持した効果
的な食品を提供することが出来る。
According to the present invention described above, there is provided a food in a sealed container in which the risk of deterioration by microorganisms is reduced. That is, according to the present invention, it is possible to reduce the risk of deterioration of food filled in a plastic container that cannot be subjected to high-temperature sterilization after filling such as a PET bottle. In addition, in order to minimize the degree of quality deterioration due to retort sterilization, sterilization conditions are weakened, and PET is filled into containers after sterilizing the beverage itself.
In the field of beverages such as cereal tea, which is rich in nutrients and in which microorganisms are easy to grow, it is possible to provide an effective food product that maintains the storage stability.

───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 FI // A23L 1/39 A23L 1/39 2/44 2/38 L 2/38 2/00 P ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 6 Identification code FI // A23L 1/39 A23L 1/39 2/44 2/38 L 2/38 2/00 P

Claims (12)

【特許請求の範囲】[Claims] 【請求項1】 澱粉類含有食品に対して水溶性澱粉類の
分解処理を施すと共に抗菌性乳化剤を添加することを特
徴とする保存性の改良された澱粉類含有食品の製造方
法。
1. A method for producing a starch-containing food with improved storage stability, comprising subjecting a starch-containing food to a treatment for decomposing a water-soluble starch and adding an antibacterial emulsifier.
【請求項2】 分解処理前の澱粉類含有食品中の澱粉類
の含有量が0.03〜20重量%である請求項1に記載
の方法。
2. The method according to claim 1, wherein the starch content in the starch-containing food before the decomposition treatment is 0.03 to 20% by weight.
【請求項3】 分解処理後の食品中の水溶性澱粉類の含
有量が1重量%以下である請求項1又は2に記載の方
法。
3. The method according to claim 1, wherein the content of the water-soluble starch in the food after the decomposition treatment is 1% by weight or less.
【請求項4】 澱粉類含有食品が、穀物茶、混合茶、ス
ープ、粥、汁粉、豆類を含有する食品である請求項1〜
3の何れかに記載の方法。
4. The starch-containing food is a food containing cereal tea, mixed tea, soup, porridge, soup flour, and beans.
3. The method according to any one of 3.
【請求項5】 澱粉類含有食品が穀物茶または混合茶で
あり、分解処理後の食品中の水溶性澱粉類の含有量が
0.1%重量以下である請求項1に記載の方法。
5. The method according to claim 1, wherein the starch-containing food is cereal tea or mixed tea, and the content of the water-soluble starch in the food after the decomposition treatment is 0.1% by weight or less.
【請求項6】 抗菌性乳化剤が、ショ糖脂肪酸エステ
ル、ポリグリセリン脂肪酸エステル、モノグリセライ
ド、ポリオキシエチレンソルビタン脂肪酸エステル、レ
シチン類の群から選ばれる1種または2種以上である請
求項1〜5の何れかに記載の方法。
6. The antimicrobial emulsifier is one or more selected from the group consisting of sucrose fatty acid esters, polyglycerin fatty acid esters, monoglycerides, polyoxyethylene sorbitan fatty acid esters, and lecithins. The method according to any of the above.
【請求項7】 抗菌性乳化剤がモノエステル比率93%
以上のショ糖脂肪酸エステルである請求項1〜5の何れ
かに記載の方法。
7. The antimicrobial emulsifier has a monoester ratio of 93%.
The method according to any one of claims 1 to 5, which is the above-mentioned sucrose fatty acid ester.
【請求項8】 添加抗菌性乳化剤の添加量が澱粉類含有
食品中濃度として0.001〜0.5重量%である請求
項1〜7の何れかに記載の方法。
8. The method according to claim 1, wherein the amount of the added antibacterial emulsifier is 0.001 to 0.5% by weight in the starch-containing food.
【請求項9】 水溶性澱粉類の分解処理方法が酵素処理
法である請求項1〜8の何れかに記載の方法。
9. The method according to claim 1, wherein the method for decomposing the water-soluble starch is an enzyme treatment method.
【請求項10】 請求項1の方法で得られた食品を密封
容器に充填する請求項1〜9の何れかに記載の方法。
10. The method according to claim 1, wherein the food obtained by the method of claim 1 is filled in a sealed container.
【請求項11】 密封容器がPETボトルである請求項
10に記載の方法。
11. The method according to claim 10, wherein the sealed container is a PET bottle.
【請求項12】 澱粉類含有食品を加熱殺菌する請求項
10又は11に記載の方法。
12. The method according to claim 10, wherein the starch-containing food is heat-sterilized.
JP36414597A 1997-12-17 1997-12-17 Method for producing grain tea or mixed tea with improved shelf life Expired - Fee Related JP3639104B2 (en)

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JP3639104B2 JP3639104B2 (en) 2005-04-20

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008092867A (en) * 2006-10-12 2008-04-24 Toyo Seikan Kaisha Ltd Packaged starch-containing beverage, and method for producing the same
JP2010004792A (en) * 2008-06-26 2010-01-14 Taiyo Kagaku Co Ltd Improver for tube flowability of liquid food composition
JP2010200642A (en) * 2009-03-02 2010-09-16 Kao Corp Packaged beverage
JP2015065868A (en) * 2013-09-27 2015-04-13 ポッカサッポロフード&ビバレッジ株式会社 Manufacturing method of emulsifier-containing corn tea beverage
JP2018153141A (en) * 2017-03-17 2018-10-04 ポッカサッポロフード&ビバレッジ株式会社 Barley tea beverage
JP2019154306A (en) * 2018-03-13 2019-09-19 株式会社 伊藤園 Container-packed barley tea beverage and method for producing the same

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008092867A (en) * 2006-10-12 2008-04-24 Toyo Seikan Kaisha Ltd Packaged starch-containing beverage, and method for producing the same
JP2010004792A (en) * 2008-06-26 2010-01-14 Taiyo Kagaku Co Ltd Improver for tube flowability of liquid food composition
JP2010200642A (en) * 2009-03-02 2010-09-16 Kao Corp Packaged beverage
JP2015065868A (en) * 2013-09-27 2015-04-13 ポッカサッポロフード&ビバレッジ株式会社 Manufacturing method of emulsifier-containing corn tea beverage
JP2018153141A (en) * 2017-03-17 2018-10-04 ポッカサッポロフード&ビバレッジ株式会社 Barley tea beverage
JP2019154306A (en) * 2018-03-13 2019-09-19 株式会社 伊藤園 Container-packed barley tea beverage and method for producing the same

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