JP2009072165A - Heat-resistant acidophilic bacteria growth inhibitor, food and drink containing the same, and method for producing the same - Google Patents

Abstract

[PROBLEMS] To suppress the growth of heat-resistant acidophilic bacteria derived from natural materials, which has an excellent antibacterial action against heat-resistant acidophilic bacteria that cause problems in foods and drinks, in particular, beverages containing vegetable juice and / or fruit juice. To provide.
A heat-resistant acidophilic bacterial growth inhibitor comprising purple carrot juice as an active ingredient.
[Selection figure] None

Description

  The present invention relates to a growth inhibitor of heat-resistant acidophilic bacteria, and more specifically, suppresses the growth of heat-resistant acidophilic bacteria by blending in foods and drinks, particularly beverages, and maintains the flavor and quality of the beverage. The present invention relates to a growth inhibitor of heat-resistant acidophilic bacteria, a food and drink containing the same, and a method for producing the same.

  The preferable sterilization conditions for performing heat sterilization in the production process of various foods and drinks, particularly beverages, differ depending on the pH of the beverage to be produced, and in general, microorganisms are considered difficult to grow in the acidic region. Therefore, mild sterilization conditions are set for products with low product pH compared to products with high pH.

  As specific conditions for heat sterilization under acidic conditions, for soft drinks having a pH of 4.0 or less, “heating at 65 ° C. for 10 minutes or equivalent sterilization”, refreshment having a pH of 4.0 or more and less than 4.6 In drinking water, the Food Sanitation Law obligates the food to be "heated at 85 ° C for 30 minutes or equivalent sterilization".

  However, in recent years, the problem of contamination by heat-resistant acidophilic bacteria has become prominent in the beverage industry. This heat-resistant acidophilic bacterium does not die under mild sterilization conditions as described above in order to form heat-resistant spores and can grow even under acidic conditions. I'm worried.

  This thermotolerant acidophilic bacterium mainly belongs to the genus Alicyclobacillus, and is a koji mold that forms a gram-positive or gram-stable spore capable of growing aerobically or facultatively anaerobically. It has the characteristics of being able to grow at 70 ° C. and pH 2-6. Among these thermotolerant acidophilic bacteria, ant is a gram-positive spore bacterium that is detected mainly from raw fruit juices and vegetable juices, grows in preference to acidic regions around pH 4, and does not kill spores when instantly sterilized at 100 ° C or lower. It has been reported that Alicyclobacillus acidoterrestris produces off-flavor components such as guaiacol with growth. Therefore, when this type of bacteria is mixed and propagated in beverages, it is feared that not only the quality problem but also the flavor will be greatly affected.

  As a method for suppressing the growth of such heat-resistant acidophilic bacteria, sterilization can be performed under severe conditions exceeding conventional standards. However, in beverages, particularly beverages containing vegetable juice and fruit juice, When the sterilization is performed, there is a problem that the flavor and flavor are remarkably deteriorated. Therefore, in the production of the beverage, it has been difficult to perform the sterilization treatment under too severe conditions.

  Therefore, in such beverages, alicyclobacillus acidoterestris, etc., associated with the above-mentioned spore formation remain in the product, and there are problems in quality and flavor due to the off-flavor components of guaiacol produced as a result of proliferation. There is a need to establish effective means to solve this problem.

  Until now, as a method for suppressing the growth of heat-resistant acidophilic bacteria such as Alicyclobacillus acidoterestris, a method for inhibiting the growth of heat-resistant acidophilic bacteria containing vitamin C palmitic ester as an active ingredient (Patent Document 1), A method for inhibiting the growth of thermotolerant acidophilic bacteria containing diglycerin myristic ester as an active ingredient has been reported (Patent Document 2).

  However, since these methods add food additives separately, they may cause damage to the product image in food and drink such as beverages, and are not necessarily preferred methods.

On the other hand, a method for inhibiting the growth of heat-resistant acidophilic bacteria characterized by adding a hop extract (Patent Document 3) and a method for inhibiting the growth of heat-resistant acidophilic bacteria by adding acetate (Patent Document 4) However, when any of these methods is added to a concentration that shows growth inhibition, there is a problem that the flavor of the beverage is affected. The method is currently not well established.
JP 2002-65231 A JP 2003-160411 A JP 2005-137241 A JP 2002-315546 A

  The present invention has been made in view of such a current situation, and an object of the present invention is to provide excellent antibacterial activity against heat-resistant acidophilic bacteria that cause problems in foods and drinks, in particular, beverages containing vegetable juice and / or fruit juice. An object of the present invention is to provide a growth inhibitor of heat-resistant acidophilic bacteria derived from natural materials having an action.

  Another object of the present invention is a food and drink having a good flavor and excellent quality stability in which the growth of bacteria including heat-resistant acidophilic bacteria is effectively suppressed, especially vegetable juice and / or Another object is to provide a beverage containing fruit juice.

  As a result of intensive studies to solve the above problems, the present inventors have found that the growth of heat-resistant acidophilic bacteria is significantly suppressed in the presence of purple carrot juice and completed the present invention. did.

  That is, the present invention is a heat-resistant acidophilic growth inhibitor containing purple carrot juice as an active ingredient.

  Moreover, this invention is a drink containing the said heat-resistant acidophilic bacteria growth inhibitor, especially the drink containing vegetable juice and / or fruit juice.

  Furthermore, the present invention is a method for inhibiting the growth of heat-resistant acidophilic bacteria, characterized in that purple carrot juice is added to food and drink.

  Furthermore, this invention is the manufacturing method of the food / beverage products with which the proliferation of the heat-resistant acidophilic bacteria was suppressed characterized by including the process of mix | blending purple carrot juice with food / beverage products.

  The growth inhibitor of heat-resistant acidophilic bacteria of the present invention can suppress the growth of heat-resistant acidophilic bacteria. Moreover, since this growth inhibitor is derived from purple carrot, which is a vegetable, it is highly safe and has a good flavor.

  Therefore, the growth inhibitor of heat-resistant acidophilic bacteria of the present invention can be suitably used for various foods and drinks, particularly beverages containing vegetable juice and / or fruit juice.

  Purple carrot juice, which is an active ingredient of the growth inhibitor of thermotolerant acidophilic bacteria of the present invention (hereinafter referred to as “the inhibitor of the present invention”), is a purple carrot (also known as purple carrot or black carrot) (scientific name: Daucus carota L .) Is obtained by squeezing according to a conventional method. This purple carrot is cultivated mainly in Europe such as France, Spain and Austria, Turkey, Chile, New Zealand, etc. It is a carrot that is rich in anthocyanin components and colored purple. The purple carrot used in the inhibitor of the present invention is not particularly limited as long as it contains an anthocyanin component and has a purple color. In addition, the purple carrot used for this invention inhibitor can also be determined as follows using the anthocyanin component contained in this having the absorption maximum wavelength in 510-540 nm vicinity.

<Method of judging purple carrot>
A sample (carrot) is squeezed and diluted with ion-exchanged water so that its soluble solid content (refractometer reading for sugar) is 1 ° Bx. This diluted solution and a pH 3 buffer solution (for example, citrate buffer solution) are mixed at a ratio of 1: 9, and this is filtered through a 0.45 μm membrane filter to prepare a sample. The absorbance at 520 nm of this sample is measured. A carrot having a measured absorbance value of 0.01 or more is determined as purple carrot.

  The purple carrot juice may be squeezed, washed, crushed, and subjected to a blanching treatment, followed by a decanter or a filter press. Moreover, purple carrot juice may be concentrated as necessary, and may be clarified by enzyme treatment or filtration. In addition, in order to stabilize the anthocyanin component in purple carrot juice, you may adjust pH to an acidic region by adding citric acid, lemon juice, etc. when crushing purple carrot. The pH in this case is approximately 3.0 to 4.5.

  The above-mentioned purple carrot juice can suppress the growth of heat-resistant acidophilic bacteria in the food and drink by adding it to various food and drink. The content of the inhibitor of the present invention in various foods and drinks is preferably 1 to 20 ° Bx, preferably 2 to 10 ° Bx, as the soluble solid content (refractometer reading for sugar) of purple carrot juice. More preferably, 5 to 10 ° Bx is even more preferable.

  In addition, the effect of suppressing heat-resistant acidophilic bacteria can be made sufficient by setting the content of purple carrot juice to 1 ° Bx or more as a soluble solid content (refractometer reading for sugar). On the other hand, if the content of purple carrot juice is less than 1 ° Bx as the soluble solid content (refractometer reading for sugar), the effect of inhibiting the growth of heat-resistant acidophilic bacteria may not be sufficient. Moreover, the upper limit of the content ratio of purple carrot juice is not only the growth-inhibiting action of heat-resistant acidophilic bacteria, but also the flavors and properties of foods and beverages containing the growth-inhibiting agent of the heat-resistant acidophilic bacteria (quality stability, etc.) Furthermore, it is appropriately set in consideration of the manufacturing cost and the like, and is not limited to the above range.

  Although it will not restrict | limit especially as food / beverage products which can contain this invention inhibitor as long as the contamination by the said heat-resistant acidophilic bacteria is feared, For example, a jelly, a fruit can, bottling, a drink, etc. are mentioned. These foods and drinks can be produced in the same manner as in the production of normal foods and drinks, except that the present inhibitor is added to the food and drink ingredients in the above amounts.

  In addition, a drink is mentioned as food-drinks which the effect of this invention inhibitor expresses especially. As such beverages, fruit juice beverages using various natural juices and vegetable juices, soft drinks with fruit juice, tea-based drinks with fruit juice, fruit drinks with fruit pulp, soft drinks with fruit meat, tea-based drinks with fruit juice, vegetables with fruit juice Beverages, vegetable drinks with fruit juice and pulp, vegetable drinks, milk drinks, lactic acid bacteria drinks, dairy drinks such as soft drinks with milk, taste drinks such as coffee and cocoa, tea leaves drinks such as tea, green tea and barley tea, jasmine tea And tea drinks such as vegetable tea drinks such as brown rice tea, functional drinks, nutrition drinks, and sports drinks.

  In the present invention, among the above beverages, fruit juice beverages using various natural fruit juices and vegetable juices containing at least one kind of vegetable juice and / or fruit juice, soft drinks with fruit juice, tea-based drinks with fruit juice, and fruit juice Fruit drinks, soft drinks with pulp, tea-based drinks with pulp, vegetable drinks with fruit juice, vegetable drinks with fruit juice / fruit pulp, and vegetable drinks are preferred. Moreover, it is preferable that these drinks have been subjected to heat sterilization treatment such as pasteurization treatment and instant sterilization treatment from the viewpoint of flavor and quality.

  The vegetable used as the raw material for the vegetable juice used in the beverage is not particularly limited as long as it is used in the production of ordinary vegetable juices. For example, fruit vegetables such as pumpkins, peppers, and tomatoes. Leafy vegetables such as cabbage, spinach, lettuce, parsley, watercress and komatsuna, sweet potatoes such as Ayamurasaki and Jayred, root vegetables such as carrots, radishes and gyudon, stem vegetables such as asparagus, celery, trefoil, broccoli and cauliflower Is mentioned. These vegetables may be used alone or in combination of two or more.

  Moreover, the preparation method in particular of the vegetable juice used for the said drink is not restrict | limited, What is necessary is just to perform according to a conventional method. Specifically, the method etc. which perform a blanching process, a crushing process, a squeeze process, a heat processing etc. in order to vegetables can be mentioned. As a particularly preferable method for preparing vegetable juice, there is a method in which vegetables are crushed and squeezed at low temperature in the presence of ascorbic acid and heated to inactivate biological enzymes. Quality degradation due to oxidation of vegetable juice obtained by this method can be prevented. Moreover, when preparing the said vegetable juice, you may also prepare purple carrot juice used as the raw material of this invention inhibitor.

  On the other hand, the fruit used as a raw material for the fruit juice used in the beverage is not particularly limited as long as it is used in the production of ordinary fruit juice drinks, for example, grape, orange, lemon, lime, Examples include pineapple, apple, muscat, grapefruit and mango. These fruits may be used alone or in combination of two or more. Moreover, the fruit juice of these fruits can be prepared similarly to vegetable juice.

  In addition, the said drink can be manufactured in accordance with a normal method except mix | blending this invention inhibitor. Specifically, after mixing the base of the beverage, the inhibitor of the present invention and optional components, adjusting the pH, etc., heat sterilization treatment under the same conditions as before, filling the container and commercializing it .

  Moreover, as an arbitrary component added to the beverage, in addition to sweeteners such as syrup that are usually blended in various foods and drinks, various other food materials such as various sugars, thickeners, emulsifiers, various Optional ingredients such as vitamin preparations can be blended. Specific examples of these food materials include sugars such as sucrose, glucose, fructose, palatinose, trehalose, lactose, xylose, maltose, sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, reduced maltose starch syrup, etc. High-sweetness sweeteners such as sugar alcohol, aspartame, thaumatin, sucralose, acesulfame K, stevia, agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, gellan gum, carboxymethylcellulose, soy polysaccharide, propylene glycol alginate, etc. Various thickeners (stable), sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, lecithin emulsifier, etc. Milk fat such as cream, butter, sour cream, acidulants such as citric acid, lactic acid, acetic acid, malic acid, tartaric acid, gluconic acid, various vitamins such as vitamin A, vitamin B, vitamin C, vitamin E, calcium , Magnesium, zinc, iron, manganese and other minerals, yogurt, berry, orange, pear, perilla, citrus, apple, mint, grape, apricot, pair, custard cream, peach, Flavors such as melon, banana, tropical, herbal, tea and coffee can be blended.

  The beverage thus obtained contains the inhibitor of the present invention, and is subjected to heat sterilization treatment under normal conditions, whereby a pH range where the bacteria can grow and grow, specifically, pH 2.0 to 6. 0, more specifically, the growth of the bacteria can be suppressed even when the pH is in the range of 3.5 to 4.5.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not restrict | limited to these Examples etc. at all.

Reference example 1
Measuring absorbance of purple carrot juice:
The purple carrot of the production area shown below is squeezed and diluted with ion-exchanged water so that its soluble solid content (refractometer reading for sugar) is 1 ° Bx. The diluted solution and pH 3 citrate buffer are mixed at a ratio of 1: 9, and this is filtered through a 0.45 μm membrane filter to prepare a sample. The absorbance of this sample at 520 nm was measured. As a control, a similar sample was prepared for orange carrot, and the absorbance was measured.

  The absorbance at 520 nm of the samples prepared from purple carrots was 0.01 or more.

Example 1
Confirmation of the growth inhibitory effect of heat-resistant acidophilic bacteria of purple carrot juice:
(1) Preparation of spore suspension Colonies of Alicyclobacillus acidoterrestris detected from Turkish purple carrot juice by the heat-resistant acidophilic unified test method (Japan Juice Association) YSG agar medium (yeast extract; 2 g, glucose; 1 g, soluble starch; 2 g, agar; 15 g, water; 1,000 ml, pH 3.7 (adjusted with hydrochloric acid)) was cultured at 45 ° C. for 8 days. After culturing, spore formation was confirmed, and a sterile buffer (0.1% by mass (hereinafter referred to as “%”) magnesium sulfate heptahydrate and 0.8% sodium chloride was included (pH 4.5). ), And washing and centrifugation (1,500 G × 10 minutes) were repeated three times using the same buffer to obtain spores. Finally, this spore was suspended in sterilized water and heat shocked at 70 ° C. for 20 minutes to obtain a spore suspension.

(2) Purple carrot juice heat-resistant acidophilic bacterial growth inhibition test Purple carrot juice concentrate (Grunewald) has a soluble solid content (refractometer reading for sugar) of 20 ° Bx, pH 3.7 After adjusting with water and sodium hydroxide or hydrochloric acid, heat sterilization was performed at a temperature of 90 ° C., followed by cooling. This purple carrot concentrated juice, a double concentration YSG liquid medium, and sterilized water were mixed in the amounts used in Table 2, and then inoculated with alicyclobacillus acidteletris spores at 50 cfu / ml. This was cultured at 45 ° C. for 3 days, the number of viable bacteria was measured on a YSG agar medium, and the presence or absence of growth was determined according to the following criteria. Moreover, the polyphenol content before inoculation was measured by the Folin-Ciocalteu method.

<Criteria for growth of heat-resistant acidophilic bacteria>
(Evaluation) (Content)
−: The number of bacteria after culturing at 45 ° C. for 3 days is less than 50 cfu / ml, and heat-resistant and acidophilic
No bacterial growth was observed.
+: The number of bacteria after culturing at 45 ° C. for 3 days is 50 cfu / ml or more, and heat resistant and acidophilic
Bacterial growth was observed.

  From the above results, the growth inhibitory effect of heat-resistant acidophilic bacteria was recognized in purple carrot juice.

Comparative Example 1
Confirmation of the growth inhibitory effect of heat-resistant acidophilic bacteria of vegetable juice or fruit juice other than purple carrot:
Ayamurasaki concentrated juice and apple turbid concentrated juice were adjusted with water and sodium hydroxide or hydrochloric acid so that the soluble solid content (refractometer for sugar) was 20 ° Bx and pH was 3.7, and then reached 90 ° C. Sterilized by heating and cooled. After mixing these vegetable juices or fruit juices with double-concentrated YSG liquid medium and sterilized water in the amounts used in Table 3, spores of Alicyclobacillus acid telestrus obtained in the same manner as in Example 1 were 50 cfu / ml. I was inoculated so that This was cultured at 45 ° C. for 3 days, the number of viable bacteria was measured on a YSG agar medium, and the presence or absence of growth was determined according to the same criteria as in Example 1. In addition, the polyphenol content before inoculation was measured by the forin-thiocult method in the same manner as in Example 1.

  From the above results, Ayamurasaki juice and apple turbid juice did not show the effect of inhibiting the growth of heat-resistant acidophilic bacteria.

  In addition, the purple carrot juice used in the product compared to the Ayamurasaki juice and the apple turbid fruit juice used in the comparative product was recognized to have an effect of inhibiting the growth of heat-resistant acidophilic bacteria even if the polyphenol content was small. This may be due to the influence of components other than polyphenols on the inhibition of the growth of heat-resistant acidophilic bacteria.

Example 2
Purple carrot juice-containing beverage:
Each component was prepared according to the formulation shown in Table 4 and sterilized by heating at 90 ° C., and then hot-filled into a PET container to obtain vegetable juice and fruit juice-containing beverages (practical products 5 to 7). When the beverages of the obtained practical products 5 to 7 were stored at 37 ° C. for 14 days and the presence or absence of growth of thermostable eosinophils in the beverage after storage was confirmed according to a conventional method, the growth of the bacteria was not detected. It was. Moreover, although the flavor was evaluated by the expert panelist about this drink, no abnormality was recognized.

The growth inhibitor of heat-resistant acidophilic bacteria of the present invention can be suitably used for foods and drinks, particularly beverages containing vegetable juice and / or fruit juice.

more than

Claims (6)

  A growth inhibitor of heat-resistant acidophilic bacteria, comprising purple carrot juice as an active ingredient.   A food / beverage product comprising the growth inhibitor of heat-resistant acidophilic bacteria according to claim 1.   The food or drink according to claim 2, which contains at least one kind of vegetable juice and / or fruit juice.   The food or drink according to claim 3, which has been subjected to a heat sterilization treatment.   A method for inhibiting the growth of heat-resistant acidophilic bacteria, characterized in that purple carrot juice is added to food and drink. The manufacturing method of the food / beverage products with which the growth of the heat-resistant acidophilic bacteria was suppressed including the process of mix | blending purple carrot juice with food / beverage products.