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JP2017095357A - Agent for inhibiting germination of heat-resistant spore-forming bacteria - Google Patents

Agent for inhibiting germination of heat-resistant spore-forming bacteria Download PDF

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JP2017095357A
JP2017095357A JP2015225341A JP2015225341A JP2017095357A JP 2017095357 A JP2017095357 A JP 2017095357A JP 2015225341 A JP2015225341 A JP 2015225341A JP 2015225341 A JP2015225341 A JP 2015225341A JP 2017095357 A JP2017095357 A JP 2017095357A
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fatty acid
food
heat
germination
drink
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祥貴 前田
Yoshiki Maeda
祥貴 前田
直人 伊藤
Naoto Ito
直人 伊藤
純一 宇佐美
Junichi Usami
純一 宇佐美
径治 木谷
Keiji Kidani
径治 木谷
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Taiyo Kagaku KK
Microwave Chemical Co Ltd
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Microwave Chemical Co Ltd
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Abstract

PROBLEM TO BE SOLVED: To provide a germination inhibiting agent that has the action to inhibit the germination of heat-resistant spore-forming bacteria but reduces the bitterness peculiar to sucrose fatty acid ester and does not impair the flavors of food and drink.SOLUTION: The problem is solved by using sucrose fatty acid ester in which 90 mol% or more of the constituent fatty acid is palmitic acid as an active ingredient.SELECTED DRAWING: None

Description

本発明は、耐熱性芽胞形成細菌の発芽抑制剤、及び耐熱性芽胞形成細菌の発芽抑制剤を含む飲食品に関する。   The present invention relates to a germination inhibitor for heat-resistant spore-forming bacteria and a food or drink containing the germination inhibitor for heat-resistant spore-forming bacteria.

飲食品、特に缶・ビン・レトルトパウチ等に充填される飲食品は通常長期保存のために加熱殺菌処理を経て製造される。しかしながら芽胞を形成する細菌類は加熱殺菌処理によっても死滅する事はなく、保管条件によっては発芽、増殖を経て飲食品を変敗に至らしめる事がある。このような耐熱性の高い細菌類による品質劣化を回避するため抗菌性を有する乳化剤、例えばショ糖脂肪酸エステルを300ppm〜1000ppm添加し芽胞形成耐熱性細菌の増殖を抑制する事が一般的に行われている。   Foods and drinks, especially foods and drinks filled in cans, bottles, retort pouches, etc., are usually manufactured through heat sterilization for long-term storage. However, bacteria that form spores are not killed by heat sterilization treatment, and depending on the storage conditions, food and drink may be degraded through germination and growth. In order to avoid quality deterioration due to such highly heat-resistant bacteria, an antibacterial emulsifier such as sucrose fatty acid ester is generally added at 300 ppm to 1000 ppm to suppress the growth of spore-forming heat-resistant bacteria. ing.

ショ糖脂肪酸エステルに芽胞形成耐熱性細菌の増殖を抑制する効果がある事は以前から知られており、また、ショ糖脂肪酸エステルの中でも特に構成脂肪酸がパルミチン酸の物が抗菌性に優れているとされている(例えば、特許文献1〜3、非特許文献1参照。)。   It has been known for some time that sucrose fatty acid esters have the effect of suppressing the growth of spore-forming heat-resistant bacteria, and among sucrose fatty acid esters, especially those whose constituent fatty acids are palmitic acid have excellent antibacterial properties. (For example, refer to Patent Documents 1 to 3 and Non-Patent Document 1.)

特開昭56−18578号公報JP-A-56-18578 特許第3440545号公報Japanese Patent No. 3440545 特許第3851710号公報Japanese Patent No. 3851710

NAKAYAMA,A,SONOBE,J.and SHINYA,R.J.Food Hyg.Soc.Japan,23,25(1982)NAKAYAMA, A, SONOBE, J. et al. and SHINYA, R.A. J. et al. Food Hyg. Soc. Japan, 23, 25 (1982)

これまで、ショ糖脂肪酸エステルは、パルミチン酸比率が70モル%程度あれば十分に殺菌性等の効果が得られると考えられていた。このため一般に、パルミチン酸比率がさらに高いショ糖脂肪酸エステルの市場流通は見られない。前記文献に開示される、いずれのショ糖脂肪酸エステルにおいても、パルミチン酸比率がせいぜい80モル%以下に留まっている。このような背景のもと、耐熱性芽胞形成細菌の発芽抑制剤においても、パルミチン酸比率の高くないショ糖脂肪酸エステルが用いられているが、十分な発芽抑制効果を期待するには相応の添加量が必要となる。しかしながら、高い発芽抑制効果を期待してショ糖脂肪酸エステルの添加量を多くすると、ショ糖脂肪酸エステル特有の苦味が生じ、飲食品の風味を著しく損なうといった問題があることがわかった。   So far, it has been considered that sucrose fatty acid esters can sufficiently provide bactericidal effects and the like when the palmitic acid ratio is about 70 mol%. For this reason, generally, the market distribution of the sucrose fatty acid ester whose palmitic acid ratio is still higher is not seen. In any sucrose fatty acid ester disclosed in the document, the palmitic acid ratio remains at most 80 mol%. Against this background, sucrose fatty acid esters with a low palmitic acid ratio are also used in germination inhibitors for heat-resistant spore-forming bacteria. A quantity is required. However, it was found that when the amount of sucrose fatty acid ester added was increased in anticipation of a high germination inhibitory effect, there was a problem that a bitter taste peculiar to sucrose fatty acid ester was generated and the flavor of food and drink was significantly impaired.

本発明の課題は、耐熱性芽胞形成細菌の発芽抑制効果を有しつつも、ショ糖脂肪酸エステル特有の苦味が少なく、飲食品の風味を損なうことのない発芽抑制剤を提供することである。   An object of the present invention is to provide a germination inhibitor that has a germination inhibitory effect on heat-resistant spore-forming bacteria but has little bitterness peculiar to sucrose fatty acid esters and does not impair the flavor of food and drink.

本発明者らは上記課題を解決すべく検討を行った結果、構成脂肪酸の90モル%以上がパルミチン酸であるショ糖脂肪酸エステルを合成して用いたところ、殺菌性が強く、耐熱性芽胞形成細菌の発芽抑制効果が有意に向上する事を見出し本発明を完成させた。
すなわち、本発明は以下に関するものである。
[1]構成脂肪酸の90モル%以上がパルミチン酸であるショ糖脂肪酸エステルを含む、耐熱性芽胞形成細菌の発芽抑制剤。
[2]前記[1]記載の発芽抑制剤を含有する飲食品。
As a result of studies to solve the above problems, the present inventors have synthesized and used a sucrose fatty acid ester in which 90 mol% or more of the constituent fatty acid is palmitic acid. The present invention was completed by finding that the germination inhibitory effect of bacteria was significantly improved.
That is, the present invention relates to the following.
[1] A germination inhibitor for heat-resistant spore-forming bacteria, comprising a sucrose fatty acid ester in which 90 mol% or more of the constituent fatty acids is palmitic acid.
[2] A food or drink containing the germination inhibitor according to [1].

本発明で用いるショ糖脂肪酸エステルは、耐熱性芽胞形成細菌の発芽抑制効果を有するが、その作用が強いため飲食品に対するショ糖脂肪酸エステルの添加量を下げる事が出来る。これにより、ショ糖脂肪酸エステル特有の苦味を低下させ、飲食品の風味を向上させることが可能となった。
ショ糖脂肪酸エステル中のパルミチン酸エステル比率を90モル%以上とすることで耐熱性芽胞形成細菌の発芽抑制効果が有意に向上するメカニズムは明らかになっていないが、純度が高くなる事により、他成分の拮抗阻害が排除され、ショ糖パルミチン酸エステルの効果が発揮されやすい環境となっている事が推察される。
The sucrose fatty acid ester used in the present invention has an effect of suppressing germination of heat-resistant spore-forming bacteria, but since its action is strong, the amount of sucrose fatty acid ester added to food and drink can be reduced. Thereby, it became possible to reduce the bitterness peculiar to sucrose fatty acid ester, and to improve the flavor of food-drinks.
The mechanism by which the germination inhibitory effect of heat-resistant spore-forming bacteria is significantly improved by setting the ratio of palmitic acid ester in sucrose fatty acid ester to 90 mol% or more has not been clarified. It is presumed that the antagonistic inhibition of the components is eliminated and the environment in which the effects of sucrose palmitate are easily exerted is obtained.

以下、本発明を詳細に説明する。本発明は構成脂肪酸の90モル%以上がパルミチン酸であるショ糖脂肪酸エステルを有効成分とする耐熱性芽胞形成細菌の発芽抑制剤(以下、単に「発芽抑制剤」ともいう)及びこれを含有する飲食品に関するものである。   Hereinafter, the present invention will be described in detail. The present invention contains a germination inhibitor for thermostable spore-forming bacteria (hereinafter, also simply referred to as “germination inhibitor”) containing 90% by mole or more of the constituent fatty acid as sucrose fatty acid ester, which is palmitic acid, as an active ingredient. It relates to food and drink.

ショ糖脂肪酸エステルは、ショ糖分子骨格における8個の水酸基の何れかを脂肪酸、又は脂肪酸エステルを用いてエステル化した物質である。   A sucrose fatty acid ester is a substance obtained by esterifying any of the eight hydroxyl groups in a sucrose molecular skeleton using a fatty acid or a fatty acid ester.

ショ糖脂肪酸エステルの製造法については、多くの提案がなされている。その幾つか例示すると先ず一つ目には、溶媒法と呼ばれる方法がある。これは、ジメチルホルムアミド(DMF)、ジメチルスルホキシド(DMSO)等のショ糖及び脂肪酸誘導体の両方に対する良溶媒を用いて反応させる方法である。次にミクロエマルジョン法と呼ばれる方法がある。この方法は、ショ糖をプロピレングリコール、水等に溶解した溶液と、脂肪酸メチルエステル等の脂肪酸誘導体とを、脂肪酸石けん等の乳化剤を使用して非常に微細な分散系、すなわちミクロエマルジョンとし、溶媒を除去した後に反応させる方法である。また、溶媒を用いずに、ショ糖と脂肪酸エステルとを直接混合して100〜150℃に加熱することにより反応させる直接法と呼ばれる方法もある。これ以外にもマイクロ波や超音波をショ糖及び脂肪酸エステルを含む混合物又はショ糖及び脂肪酸を含む混合物(以下、単に「混合物」ともいう)に照射することで、効率よく反応を進める方法等も提唱されているが、本発明において重要なファクターは構成脂肪酸の90モル%以上がパルミチン酸であることであり、これを達成できるのであれば合成方法は特に制限されない。ただし、生産性向上の観点や風味を好ましいものとする観点から、マイクロ波や超音波を用いた合成が好ましく、マイクロ波と超音波を併用した合成がより好ましい。   Many proposals have been made for a method for producing a sucrose fatty acid ester. As some examples, first, there is a method called a solvent method. This is a reaction method using a good solvent for both sucrose and fatty acid derivatives such as dimethylformamide (DMF) and dimethyl sulfoxide (DMSO). Next, there is a method called a microemulsion method. In this method, a solution in which sucrose is dissolved in propylene glycol, water and the like and a fatty acid derivative such as fatty acid methyl ester are converted into a very fine dispersion using an emulsifier such as fatty acid soap, that is, a microemulsion. It is the method of making it react after removing. There is also a method called a direct method in which sucrose and a fatty acid ester are directly mixed and reacted by heating to 100 to 150 ° C. without using a solvent. In addition to this, there is also a method for efficiently advancing the reaction by irradiating a mixture containing sucrose and a fatty acid ester or a mixture containing sucrose and a fatty acid (hereinafter also simply referred to as “mixture”) with microwaves and ultrasonic waves. Although it has been proposed, an important factor in the present invention is that 90 mol% or more of the constituent fatty acid is palmitic acid, and the synthesis method is not particularly limited as long as this can be achieved. However, from the viewpoint of improving productivity and making the flavor preferable, synthesis using microwaves and ultrasonic waves is preferable, and synthesis using both microwaves and ultrasonic waves is more preferable.

マイクロ波や超音波を用いることで風味が好ましいものとなるメカニズムは、定かではないが、混合物にマイクロ波や超音波を照射することにより反応が効率よく促進され、短時間で反応を行うことができ、このため、風味を損なう熱劣化成分の発生が少なくなるためと推定される。   The mechanism by which the flavor becomes preferable by using microwaves and ultrasonic waves is not clear, but the reaction is efficiently promoted by irradiating the mixture with microwaves or ultrasonic waves, and the reaction can be performed in a short time. For this reason, it is estimated that the generation of heat-deteriorating components that impair the flavor is reduced.

マイクロ波の周波数は、特に限定されるものではないが、300MHz〜300GHzの範囲内の周波数などを使用することができ、例えば、2.45GHz、5.8GHz、24GHz、915MHzなどが挙げられる。   Although the frequency of a microwave is not specifically limited, The frequency etc. in the range of 300 MHz-300 GHz can be used, for example, 2.45 GHz, 5.8 GHz, 24 GHz, 915 MHz etc. are mentioned.

マイクロ波を照射する方法としては、特に限定されるものではないが、例えば、マイクロ波を伝送可能な導波管をリアクターに接触させて配置し、その導波管及びリアクターを介して混合物にマイクロ波を照射するようにしてもよい。   The method of irradiating the microwave is not particularly limited. For example, a waveguide capable of transmitting microwaves is placed in contact with the reactor, and the mixture is microscopically passed through the waveguide and the reactor. You may make it irradiate a wave.

超音波の周波数は、特に限定されるものではないが、15kHz〜10GHzの範囲内の周波数などを使用することができ、例えば、20kHz、25kHz、40kHzなどが挙げられる。   The frequency of the ultrasonic wave is not particularly limited, but a frequency within a range of 15 kHz to 10 GHz can be used, and examples thereof include 20 kHz, 25 kHz, and 40 kHz.

超音波を照射する方法としては、特に限定されるものではないが、例えば、超音波振動子をリアクターの内部に配置し、その超音波振動子から混合物に超音波を直接照射するようにしてもよく、又は超音波振動子をリアクターに接触させて配置し、そのリアクターを介して混合物に超音波を照射するようにしてもよい。   The method of irradiating the ultrasonic wave is not particularly limited. For example, an ultrasonic vibrator may be disposed inside the reactor and the mixture may be directly irradiated with the ultrasonic wave from the ultrasonic vibrator. Alternatively, an ultrasonic transducer may be placed in contact with the reactor, and the mixture may be irradiated with ultrasonic waves through the reactor.

マイクロ波と超音波とを併用する場合は、同時に照射してもよく、又は別々の時期に照射してもよい。後者の場合には、マイクロ波の照射の効果と、超音波の照射の効果とを同時に得られるようにするため、例えば、短い期間でマイクロ波の照射と超音波の照射とを交互に切り替えるようにしてもよい。   When using a microwave and an ultrasonic wave together, you may irradiate simultaneously or may irradiate at a different time. In the latter case, in order to obtain the effect of microwave irradiation and the effect of ultrasonic irradiation at the same time, for example, the microwave irradiation and the ultrasonic irradiation are switched alternately in a short period of time. It may be.

マイクロ波や超音波を用いる場合の合成時の温度は、特に限定されるものではないが、60〜250℃が好ましく、80〜150℃がより好ましい。反応時間は、特に限定されるものではないが、1〜20時間が好ましい。合成を実施するに際して、合成環境は常圧であっても、減圧であってもよい。モノエステル含量を高めるには、溶媒等による精製により行うことができる。使用できる溶媒としては特に限定されるものではないが、例えば酢酸エチル、イソプロパノール、プロピレングリコール、イソブタノール、メチルエチルケトンなどが挙げられる。   Although the temperature at the time of synthesis | combination in the case of using a microwave or an ultrasonic wave is not specifically limited, 60-250 degreeC is preferable and 80-150 degreeC is more preferable. The reaction time is not particularly limited, but is preferably 1 to 20 hours. In carrying out the synthesis, the synthesis environment may be normal pressure or reduced pressure. The monoester content can be increased by purification with a solvent or the like. Although it does not specifically limit as a solvent which can be used, For example, ethyl acetate, isopropanol, propylene glycol, isobutanol, methyl ethyl ketone, etc. are mentioned.

本発明に用いるショ糖は、特に限定されるものではないが、ブドウ糖や果糖等の不純物が少なく、反応に際して比較的安定である等の理由から、グラニュー糖、白双目糖、中双目糖、氷糖、角糖が好ましい。ショ糖は、単独で使用してもよいし、2種以上を使用してもよい。   The sucrose used in the present invention is not particularly limited, but because it has few impurities such as glucose and fructose and is relatively stable during the reaction, it is granulated sugar, white dichotic sugar, and medium diopterose sugar. Ice sugar and sugar sugar are preferred. Sucrose may be used alone or in combination of two or more.

本発明に用いる脂肪酸は、パルミチン酸比率が90モル%以上、好ましくは95モル%以上が良い。共存する脂肪酸については特に限定されるものではない。炭素数8〜22の飽和又は不飽和の脂肪酸等が挙げられ、これらのうち1種類、又は2種類以上が共存していても良いが、耐熱性芽胞形成細菌の発芽抑制効果の観点からミリスチン酸、ステアリン酸が好ましい。   The fatty acid used in the present invention has a palmitic acid ratio of 90 mol% or more, preferably 95 mol% or more. The fatty acid that coexists is not particularly limited. Examples thereof include saturated or unsaturated fatty acids having 8 to 22 carbon atoms, and one or more of these may coexist, but myristic acid from the viewpoint of the germination inhibitory effect of heat-resistant spore-forming bacteria. Stearic acid is preferred.

本発明に用いる脂肪酸エステルは脂肪酸に低級(炭素数1〜4)アルキル基、又はビニル基がエステル化されたものであり、脂肪酸はパルミチン酸比率が90モル%以上、好ましくは95モル%以上、が良い。共存する脂肪酸については特に限定されるものではない。炭素数8〜22の飽和又は不飽和の脂肪酸等が挙げられ、これらのうち1種類、又は2種類以上が共存していても良いが、耐熱性芽胞形成細菌の発芽抑制効果の観点からミリスチン酸、ステアリン酸が好ましい。   The fatty acid ester used in the present invention is a fatty acid in which a lower (1 to 4 carbon atoms) alkyl group or a vinyl group is esterified, and the fatty acid has a palmitic acid ratio of 90 mol% or more, preferably 95 mol% or more. Is good. The fatty acid that coexists is not particularly limited. Examples thereof include saturated or unsaturated fatty acids having 8 to 22 carbon atoms, and one or more of these may coexist, but myristic acid from the viewpoint of the germination inhibitory effect of heat-resistant spore-forming bacteria. Stearic acid is preferred.

ショ糖及び脂肪酸エステルを含む混合物又はショ糖及び脂肪酸を含む混合物は、任意に添加剤を含むことができる。エステル交換反応又はエステル化反応に供する各原料の使用量(使用割合)は、特に限定されるものではなく、従来の反応系に供される量と同様である。   The mixture comprising sucrose and fatty acid ester or the mixture comprising sucrose and fatty acid can optionally contain additives. The amount of each raw material used in the transesterification reaction or esterification reaction (use ratio) is not particularly limited, and is the same as the amount used in the conventional reaction system.

本発明におけるショ糖脂肪酸エステルのモノエステル含量について、特に制限はされないが、一般的に耐熱性芽胞形成細菌の発芽抑制効果はモノエステル含量が高い方が望ましく、有効性を鑑みる場合80重量%以上である事が好ましく、90重量%以上であれば更に好ましい。80重量%未満の場合、ショ糖脂肪酸エステルとしての添加量を増やす必要があるため、飲食品への風味的な影響があり好ましく無い。
尚、ショ糖脂肪酸エステルのモノエステル含量はHPLCを用いる事で簡便に求めることができる。
The monoester content of the sucrose fatty acid ester in the present invention is not particularly limited, but in general, the germination inhibitory effect of heat-resistant spore-forming bacteria is desirably higher in monoester content, and 80% by weight or more in view of effectiveness It is preferable that it is 90 wt% or more. When it is less than 80% by weight, it is necessary to increase the amount added as a sucrose fatty acid ester.
In addition, the monoester content of sucrose fatty acid ester can be easily determined by using HPLC.

ショ糖脂肪酸エステルを効率的に製造するため、添加剤を任意に加えてもよい。
添加剤としては、特に限定されるものではないが、乳化剤、アルカリ触媒、酸触媒等の触媒や、脂肪酸石鹸等が挙げられる。また、触媒は、固体触媒(不均一系触媒)であってもよく、液状の触媒(均一系触媒)であってもよい。
In order to efficiently produce sucrose fatty acid esters, additives may be optionally added.
Although it does not specifically limit as an additive, Catalysts, such as an emulsifier, an alkali catalyst, an acid catalyst, fatty acid soap, etc. are mentioned. The catalyst may be a solid catalyst (heterogeneous catalyst) or a liquid catalyst (homogeneous catalyst).

発芽抑制剤中、構成脂肪酸の90モル%以上がパルミチン酸であるショ糖脂肪酸エステルの含有量は、10重量%以上が好ましく、50重量%以上がより好ましく、90重量%以上がさらに好ましい。   In the germination inhibitor, the content of the sucrose fatty acid ester in which 90 mol% or more of the constituent fatty acids is palmitic acid is preferably 10 wt% or more, more preferably 50 wt% or more, and further preferably 90 wt% or more.

発芽抑制剤は、本発明の効果を阻害しない範囲において、任意に添加剤を含むことができる。任意の添加剤としては、公知の食品添加物などが挙げられ、例えば、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド(酢酸モノグリセリド、乳酸モノグリセリド、ジアセチル酒石酸モノグリセリド、クエン酸モノグリセリド、コハク酸モノグリセリド)、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、酵素分解レシチン、サポニン、ポリソルベート、サポニン等の乳化剤、グァーガム、タラガム、ローカストビーンガム、グルコマンナン、タマリンドガム、キサンタンガム、カードラン、ジェランガム(ネイティブタイプ、脱アセチルタイプ共に含む)、スクシノグルカン、ファーセレラン、カラギナン(κタイプ、ιタイプ、λタイプ)、微結晶セルロース、微小繊維状セルロース、アルギン酸ナトリウム、ペクチン、カルボキシメチルセルロース、メチルセルロース、澱粉、加工澱粉類(アセチル化アジピン酸架橋デンプン、アセチル化酸化デンプン、アセチル化リン酸架橋デンプン、オクテニルコハク酸デンプンナトリウム、酢酸デンプン、酸化デンプン、ヒドロキシプロピル化リン酸架橋デンプン、ヒドロキシプロピルデンプン、リン酸架橋デンプン、リン酸化デンプン、リン酸モノエステル化リン酸架橋デンプン)、ゼラチン、寒天、大豆多糖類等の安定剤、カゼインナトリウム、WPC、大豆蛋白質等動植物性蛋白質及びその分解物(酵素分解、酸分解)、クエン酸、コハク酸、酒石酸、リンゴ酸等有機酸及びその塩類、リン酸、ピロリン酸、ポリリン酸、メタリン酸及びその塩類、炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム、炭酸水素カリウム等の無機塩類、その他、香料、着色料、保存料等が挙げられる。任意の添加剤は、単独で使用してもよいし、2種以上を使用してもよい。   The germination inhibitor can optionally contain an additive as long as the effects of the present invention are not impaired. Optional additives include known food additives, such as glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride (acetic acid monoglyceride, lactic acid monoglyceride, diacetyltartaric acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride) Sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, enzymatically decomposed lecithin, saponin, polysorbate, saponin and other emulsifiers, guar gum, tara gum, locust bean gum, glucomannan, tamarind gum, xanthan gum, curdlan, gellan gum (Includes both acetyl type), succinoglucan, farseleran, carrageenan (κ type, ι type, λ type), microcrystalline cellulose, microfiber Rulose, sodium alginate, pectin, carboxymethylcellulose, methylcellulose, starch, modified starch (acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl succinate sodium starch, starch acetate, oxidized starch, hydroxypropyl Phosphoric acid crosslinked starch, hydroxypropyl starch, phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid crosslinked starch), stabilizers such as gelatin, agar, soybean polysaccharide, sodium caseinate, WPC, soybean protein, etc. Animal and vegetable proteins and their degradation products (enzymatic degradation, acid degradation), citric acid, succinic acid, tartaric acid, malic acid and other organic acids and their salts, phosphoric acid, pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid and their salts, sodium carbonate Sodium hydrogen carbonate, potassium carbonate, inorganic salts such as potassium hydrogen carbonate, etc., flavoring, coloring, preservatives, and the like. Arbitrary additives may be used alone or in combination of two or more.

発芽抑制剤は飲食品等に好適に使用される。飲食品は特に限定されるものではないが、耐熱性芽胞形成細菌が問題となる飲食品が対象となるため高温下で長期保存される機会が多い飲食品に供されることが好ましく、例えば密封容器飲料が挙げられる。   The germination inhibitor is suitably used for food and drink. The food or drink is not particularly limited, but it is preferably used for food and drink that are frequently stored for a long time at high temperatures because the food and drink for which heat-resistant spore-forming bacteria are a problem are preferable. A container drink is mentioned.

飲料としては、コーヒー、紅茶、緑茶、烏龍茶、麦茶、ブレンド茶、汁粉、ぜんざい、甘酒、ココア、抹茶、豆乳、スープ類(コーンスープ、コンソメスープ、野菜スープ等)、ミルクセーキ、乳酸菌飲料、乳性飲料、果汁飲料、野菜飲料、スポーツドリンク、炭酸飲料、栄養ドリンク、ゼリー飲料、流動食等が挙げられ、特に例示された飲料に限定されるものではないが、耐熱性芽胞形成細菌の存在が問題となる弱酸性の飲料であり、且つ高温保存される機会が多いコーヒー、紅茶、緑茶、ココア、抹茶、豆乳、スープ類(コーンスープ、コンソメスープ、野菜スープ等)、ミルクセーキ等が好ましい。更に乳成分が含まれると耐熱性芽胞形成細菌の生育性が向上する傾向にあるため、例示した飲料、或いはそれ以外の飲料であっても乳成分含有の物がより好ましい。   Beverages include coffee, black tea, green tea, oolong tea, barley tea, blended tea, sour flour, zenzai, amazake, cocoa, matcha tea, soy milk, soups (corn soup, consommé soup, vegetable soup, etc.), milk shakes, lactic acid bacteria beverages, milky Examples include beverages, fruit juice beverages, vegetable beverages, sports drinks, carbonated beverages, nutritional drinks, jelly beverages, liquid foods, etc., but are not limited to the exemplified beverages, but the presence of heat-resistant spore-forming bacteria Coffee, tea, green tea, cocoa, matcha tea, soy milk, soups (corn soup, consommé soup, vegetable soup, etc.), milk shakes, etc. are preferred. Furthermore, since the growth of heat-resistant spore-forming bacteria tends to be improved when a milk component is contained, a beverage containing the milk component is more preferable even if it is the exemplified beverage or other beverages.

飲食品の包装形態は缶、瓶、ペットボトル容器、紙パック、プラスチック容器、チアパック等一般的に流通している容器であれば容器形態には特に限定されるものではないが、芽胞形成細菌が問題となりやすい高温販売、いわゆるホットベンダー販売される機会が多い包装形態の飲料である缶、及びペットボトル容器が好ましい。   The packaging form of the food and drink is not particularly limited as long as it is a commonly distributed container such as cans, bottles, PET bottle containers, paper packs, plastic containers, cheer packs, etc. High temperature sales that tend to be problematic, so-called beverages in cans and plastic bottle containers that are often sold as hot vendors are preferred.

飲食品への発芽抑制剤の添加方法や、添加時期等については、公知の添加方法、添加時期で添加することができる。
発芽抑制剤の飲食品への添加量は特に制限されないが、風味及び耐熱性芽胞形成細菌の発芽抑制効果を鑑みた場合、飲食品中0.0001重量%〜0.5重量%が好ましい。
About the addition method of a germination inhibitor to food-drinks, an addition time, etc., it can add with a well-known addition method and addition time.
The amount of the germination inhibitor added to the food or drink is not particularly limited, but is preferably 0.0001% by weight to 0.5% by weight in the food and drink in view of the flavor and the germination inhibitory effect of heat-resistant spore-forming bacteria.

飲食品には、安全性の観点から、又は飲食品の品質を高める為、発芽抑制剤以外の食品添加物を併用することができる。   In order to enhance the quality of the food or drink, food additives other than the germination inhibitor can be used in combination with the food or drink.

以下に実施例により本発明を詳細に説明するが、本発明はこれらの実施例に限定されるものではない。   EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

発芽抑制剤の調製
実施例1 マイクロ波加熱
三口フラスコにショ糖34g及び水50gを入れ、30分間、60℃にて加熱撹拌することで完全に溶解させた。また、パルミチン酸メチル27gを60℃にて加熱し溶融させ、三口フラスコに投入した。その三口フラスコを撹拌機及び温度計(熱電対)を備え付けたマイクロ波リアクター内に設置した。そして、撹拌しながらマイクロ波(2.45GHz)を照射し、温度を90℃±2℃に保持しながら、下記の各調製品となるように、反応時間を適宜調整してエステル交換反応を行った。反応終了後、混合物より水とメチルエチルケトン、酢酸エチルを用いて以下のショ糖パルミチン酸エステルに精製し、発芽抑制剤とした。
実施例1:C16(9080)SE:パルミチン酸比率90モル%、モノエステル含量80重量%
Preparation Example 1 of Germination Inhibitor Microwave Heating 34 g of sucrose and 50 g of water were placed in a three-necked flask and dissolved completely by heating and stirring at 60 ° C. for 30 minutes. Further, 27 g of methyl palmitate was heated and melted at 60 ° C. and charged into a three-necked flask. The three-necked flask was placed in a microwave reactor equipped with a stirrer and a thermometer (thermocouple). Then, microwave (2.45 GHz) is irradiated with stirring, and the transesterification reaction is performed by appropriately adjusting the reaction time so as to obtain the following preparations while maintaining the temperature at 90 ° C. ± 2 ° C. It was. After completion of the reaction, the mixture was purified to the following sucrose palmitate using water, methyl ethyl ketone, and ethyl acetate to obtain a germination inhibitor.
Example 1: C16 (9080) SE: Palmitic acid ratio 90 mol%, monoester content 80 wt%

実施例2、3 マイクロ波加熱及び超音波照射
三口フラスコにショ糖34g及び水50gを入れ、30分間、60℃にて加熱撹拌することで完全に溶解させた。また、パルミチン酸メチル27gを60℃にて加熱し溶融させ、三口フラスコに投入した。その三口フラスコを撹拌機及び温度計(熱電対)を備え付けたマイクロ波リアクター内に設置した後、三口フラスコ上部より超音波ホーンを導入した。そして、撹拌しながらマイクロ波(2.45GHz)と超音波(20kHz)を同時に照射し、温度を90℃±2℃に保持しながら、下記の各調製品となるように、反応時間を適宜調整してエステル交換反応を行った。このエステル交換反応時の液状は、水中油滴型のエマルションであった。反応終了後、混合物より水とメチルエチルケトン、酢酸エチルを用いて以下のショ糖パルミチン酸エステルに精製し、実施例2の発芽抑制剤を得た。実施例3は、前記の精製工程の中で、モノエステル含量を90重量%とする以外は同様にして発芽抑制剤を得た。
実施例2:C16(9580)SE:パルミチン酸比率95モル%、モノエステル含量80重量%
実施例3:C16(9590)SE:パルミチン酸比率95モル%、モノエステル含量90重量%
Examples 2 and 3 Microwave heating and ultrasonic irradiation 34 g of sucrose and 50 g of water were placed in a three-necked flask and completely dissolved by heating and stirring at 60 ° C for 30 minutes. Further, 27 g of methyl palmitate was heated and melted at 60 ° C. and charged into a three-necked flask. The three-necked flask was placed in a microwave reactor equipped with a stirrer and a thermometer (thermocouple), and then an ultrasonic horn was introduced from the top of the three-necked flask. Then, while stirring, microwave (2.45 GHz) and ultrasonic wave (20 kHz) are simultaneously irradiated, and while maintaining the temperature at 90 ° C. ± 2 ° C., the reaction time is appropriately adjusted so that the following preparations are obtained. Then, a transesterification reaction was performed. The liquid during the transesterification reaction was an oil-in-water emulsion. After completion of the reaction, the mixture was purified to the following sucrose palmitate using water, methyl ethyl ketone, and ethyl acetate to obtain a germination inhibitor of Example 2. In Example 3, a germination inhibitor was obtained in the same manner except that the monoester content was 90% by weight in the purification step.
Example 2: C16 (9580) SE: Palmitic acid ratio 95 mol%, monoester content 80 wt%
Example 3: C16 (9590) SE: Palmitic acid ratio 95 mol%, monoester content 90 wt%

実施例4、5、比較例1、2 通常加熱
三口フラスコにショ糖34g、乳化剤としてのショ糖パルミチン酸エステル2g、及び水50gを入れ、30分間、60℃にて加熱撹拌することで完全に溶解させた。また、パルミチン酸メチル27gを60℃にて加熱し溶融させ、三口フラスコに投入した。その三口フラスコを油浴内に設置し、撹拌しながら温度計(熱電対)で測定した温度を90℃±2℃に保持しながら、下記の各調製品となるように、反応時間を適宜調整してエステル交換反応を行った。反応終了後、混合物より水とメチルエチルケトン、酢酸エチルを用いて以下のショ糖パルミチン酸エステルに精製し、実施例4の発芽抑制剤を得た。実施例5は、前記の精製工程の中で、パルミチン酸比率を95モル%とする以外は同様にして発芽抑制剤を得た。比較例1は、前記の精製工程の中で、パルミチン酸比率を70モル%とする以外は同様にして発芽抑制剤を得た。比較例2は、前記の精製工程の中で、パルミチン酸比率を80モル%とする以外は同様にして発芽抑制剤を得た。
実施例4:C16(9080)SE:パルミチン酸比率90モル%、モノエステル含量80重量%
実施例5:C16(9580)SE:パルミチン酸比率95モル%、モノエステル含量80重量%
比較例1:C16(7080)SE:パルミチン酸比率70モル%、モノエステル含量80重量%
比較例2:C16(8080)SE:パルミチン酸比率80モル%、モノエステル含量80重量%
Examples 4 and 5, Comparative Examples 1 and 2 Normal heating 34 g of sucrose, 2 g of sucrose palmitate as an emulsifier, and 50 g of water were placed in a three-necked flask and completely heated and stirred at 60 ° C for 30 minutes. Dissolved. Further, 27 g of methyl palmitate was heated and melted at 60 ° C. and charged into a three-necked flask. The three-necked flask was placed in an oil bath, and the reaction time was appropriately adjusted so that the following preparations were obtained while maintaining the temperature measured with a thermometer (thermocouple) at 90 ° C ± 2 ° C while stirring. Then, a transesterification reaction was performed. After completion of the reaction, the mixture was purified to the following sucrose palmitate using water, methyl ethyl ketone, and ethyl acetate to obtain a germination inhibitor of Example 4. In Example 5, a germination inhibitor was obtained in the same manner except that the palmitic acid ratio was 95 mol% in the purification step. In Comparative Example 1, a germination inhibitor was obtained in the same manner except that the palmitic acid ratio was 70 mol% in the purification step. In Comparative Example 2, a germination inhibitor was obtained in the same manner except that the palmitic acid ratio was 80 mol% in the purification step.
Example 4: C16 (9080) SE: Palmitic acid ratio 90 mol%, monoester content 80 wt%
Example 5: C16 (9580) SE: Palmitic acid ratio 95 mol%, monoester content 80 wt%
Comparative Example 1: C16 (7080) SE: Palmitic acid ratio 70 mol%, monoester content 80 wt%
Comparative Example 2: C16 (8080) SE: Palmitic acid ratio 80 mol%, monoester content 80 wt%

飲料の調製
各実施例、比較例の発芽抑制剤の静菌性を検討及び評価するために、缶入りミルクコーヒー飲料を作製し、続く静菌試験を行った。
L値20の焙煎コーヒー豆65gを用いて熱水抽出(抽出効率25%)を行い、Bx3.0のコーヒー抽出液550gを得た。ここに、牛乳150g、グラニュー糖50g、並びに60℃の温水に各実施例、比較例の発芽抑制剤をパルミチン酸含量(C16SE量)が表1〜3に記載の量となるように添加量調整し溶解した溶液を加え、重曹にてpH6.9に調整後、更に水を加え全量を1000gとし、コーヒーミックスを得た。重量調整したコーヒーミックスは高圧型均質機を用い65〜75℃の温度で15MPaの圧力で均質化し、缶容器に充填後121℃、30分間レトルト殺菌を行った。殺菌後のコーヒーミックスのpHは6.6であった。
Preparation of Beverage In order to examine and evaluate the bacteriostatic properties of the germination inhibitors of Examples and Comparative Examples, canned milk coffee beverages were prepared and subjected to subsequent bacteriostatic tests.
Hot water extraction (extraction efficiency 25%) was performed using 65 g of roasted coffee beans with an L value of 20 to obtain 550 g of a Bx3.0 coffee extract. Here, 150 g of milk, 50 g of granulated sugar and 60 ° C. warm water were added to the germination inhibitors of each example and comparative example so that the palmitic acid content (C16SE amount) was as shown in Tables 1 to 3. Then, the dissolved solution was added, adjusted to pH 6.9 with sodium bicarbonate, water was further added to make the total amount 1000 g, and a coffee mix was obtained. The weight-adjusted coffee mix was homogenized using a high-pressure homogenizer at a temperature of 65 to 75 ° C. and a pressure of 15 MPa, filled in a can container, and then subjected to retort sterilization at 121 ° C. for 30 minutes. The pH of the coffee mix after sterilization was 6.6.

試験例1
<静菌試験(発芽抑制試験)>
調製した飲料に、100℃、30分で活性化したモレラ サーモアセチカ(Moorella thermoacetica)、サーモアネロバクター マスラニ(Thermoanaerobacter mathranii)、及びジオバチルス ステアロサーモフィラス(Geobacillus stearothermophillus)の各芽胞懸濁液を、終濃度1×10個/mlとなるようにそれぞれ接種し、各芽胞懸濁液が接種された飲料をガラスチューブに各2ml×5本ずつ採り、火炎にて開口端を熔封密封しガラスアンプルとした。各ガラスアンプルをオイルバスに入れ、F=10〜20相当、すなわち、121℃にて10〜20分間の加温処理を行った後、55℃で4週間保存した後、変敗の有無を判定した。判定は菌無接種区とのpHの差異により行った。菌未接種の飲料と比べてpHが0.4以上低下したものを変敗とした。同種飲料の5本のガラスアンプルのうち、1本でも変敗した場合は静菌性を「×」と評価し、変敗しなければ「○」と評価した。この試験の結果を表1〜3に示す。
Test example 1
<Bacteriostatic test (germination inhibition test)>
To the prepared beverage, Morella thermoacetica, Thermonerobacter mastranii, and Geobacillus stearothermophilus staurostro buds, which were activated at 100 ° C. for 30 minutes, Inoculate each solution to a concentration of 1 × 10 4 cells / ml, take 2 ml × 5 beverages inoculated with each spore suspension in a glass tube, seal the open end with a flame, and seal the glass ampoule. It was. Put each glass ampoule in an oil bath, F 0 = 10-20 equivalent, that is, heat treatment at 121 ° C. for 10-20 minutes, and then store at 55 ° C. for 4 weeks. Judged. The determination was made based on the difference in pH from the non-inoculated bacteria group. The one whose pH was lowered by 0.4 or more compared to the uninoculated beverage was regarded as deterioration. Of the five glass ampoules of the same beverage, when even one of them was degraded, the bacteriostatic property was evaluated as “×”, and when it was not degraded, it was evaluated as “◯”. The results of this test are shown in Tables 1-3.

Figure 2017095357
Figure 2017095357

Figure 2017095357
Figure 2017095357

Figure 2017095357
Figure 2017095357

表1〜3の結果から明らかなように有効成分であるショ糖パルミチン酸エステルの飲料中の含有量が等しいにも関わらず、用いたショ糖脂肪酸エステルのパルミチン酸比率が高いサンプルの方が有意に高い静菌性を示した。   As is clear from the results of Tables 1 to 3, the sample having a higher ratio of palmitic acid in the sucrose fatty acid ester used was significant even though the content of the sucrose palmitic acid ester as an active ingredient in the beverage was equal. Showed high bacteriostatic properties.

試験例2
<飲料風味試験>
L値20の焙煎コーヒー豆65gを用いて熱水抽出(抽出効率25%)を行い、Bx3.0のコーヒー抽出液550gを得た。ここに、牛乳150g、グラニュー糖50g、並びに60℃の温水に各実施例、比較例の発芽抑制剤をパルミチン酸含量が240ppmとなるよう添加量調整し溶解した溶液を加え、重曹にてpH6.9に調整後、更に水を加え全量を1000gとし、コーヒーミックスを得た。重量調整したコーヒーミックスは高圧型均質機を用い65〜75℃の温度で15MPaの圧力で均質化し、缶容器に充填後121℃、30分間レトルト殺菌を行った。殺菌後のコーヒーミックスのpHは6.6であった。本飲料サンプルを用いて、以下の基準で、苦味及び異味についての官能評価を実施した結果を表4に示す。
苦味の評価基準
○:苦味を感じない
△:僅かに苦味を感じる
×:苦味を感じる
異味の評価基準
◎:異味を感じない
○:異味をほとんど感じない
△:僅かに異味を感じる
×:異味を感じる
Test example 2
<Beverage flavor test>
Hot water extraction (extraction efficiency 25%) was performed using 65 g of roasted coffee beans with an L value of 20 to obtain 550 g of a Bx3.0 coffee extract. To this, 150 g of milk, 50 g of granulated sugar, and 60 ° C. warm water were added a solution in which the germination inhibitors of Examples and Comparative Examples were added and adjusted so that the palmitic acid content was 240 ppm, and the pH was adjusted to 6. with sodium bicarbonate. After adjusting to 9, water was further added to bring the total amount to 1000 g to obtain a coffee mix. The weight-adjusted coffee mix was homogenized using a high-pressure homogenizer at a temperature of 65 to 75 ° C. and a pressure of 15 MPa, filled in a can container, and then subjected to retort sterilization at 121 ° C. for 30 minutes. The pH of the coffee mix after sterilization was 6.6. Table 4 shows the results of sensory evaluation on bitterness and off-taste using the beverage sample according to the following criteria.
Evaluation criteria for bitterness ○: Feel no bitterness △: Feel slightly bitterness ×: Evaluation criteria for tastefulness that feels bitterness ◎: Feel no tastefulness ○: Feel almost no tastefulness △: Feel slightly tasteful ×: Feeling tasteful feel

Figure 2017095357
Figure 2017095357

表4の結果より、各ショ糖脂肪酸エステルが静菌性を示す量を添加したミルクコーヒー飲料は、パルミチン酸比率が高いショ糖脂肪酸エステルの方が添加量を低く抑えられることより苦味が抑えられ風味が良好であった。また、実施例1、2と実施例4、5との対比より、マイクロ波や超音波を用いて合成することにより、異味が抑えられ風味がより良好となることがわかる。なお、実施例4、5においては、僅かに異味を感じるものの、飲料として問題のない程度のものであった。   From the results in Table 4, the milk coffee beverage to which each sucrose fatty acid ester is added in an amount showing bacteriostatic properties has a less bitter taste than the sucrose fatty acid ester having a higher palmitic acid ratio can suppress the addition amount. The flavor was good. In addition, it can be seen from the comparison between Examples 1 and 2 and Examples 4 and 5 that the taste is improved by suppressing the taste by synthesizing using microwaves or ultrasonic waves. In Examples 4 and 5, although the taste was slightly different, there was no problem as a beverage.

本発明は耐熱性芽胞形成細菌に対して、優れた発芽抑制作用(静菌作用)を発揮する、香味に問題を生じさせることの少ない、実用的な発芽抑制剤を提供する。また、本発明は、該静菌剤を用いた静菌方法により、微生物による変敗に対して安定した、しかも、風味の変調のない、優れた味覚の飲食品を提供することができ産業上貢献大である。   The present invention provides a practical germination inhibitor that exerts an excellent germination-inhibiting action (bacteriostatic action) against heat-resistant spore-forming bacteria and causes little problems in flavor. In addition, the present invention can provide a food and drink with excellent taste that is stable against deterioration due to microorganisms and has no flavor modulation by the bacteriostatic method using the bacteriostatic agent. Great contribution.

以下に実施例により本発明を詳細に説明するが、本発明はこれらの実施例に限定されるものではない。ただし、実施例1、4は参考例である。 EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. However, Examples 1 and 4 are reference examples.

Claims (5)

構成脂肪酸の90モル%以上がパルミチン酸であるショ糖脂肪酸エステルを含む、耐熱性芽胞形成細菌の発芽抑制剤。   A germination inhibitor for heat-resistant spore-forming bacteria, comprising sucrose fatty acid ester in which 90 mol% or more of the constituent fatty acids is palmitic acid. 耐熱性芽胞形成細菌がモレラ サーモアセチカ(Moorella thermoacetica)、サーモアネロバクター マスラニ(Thermoanaerobacter mathranii)、及びジオバチルス ステアロサーモフィラス(Geobacillus stearothermophillus)からなる群より選ばれる少なくとも1種である請求項1記載の発芽抑制剤。   The heat-resistant spore-forming bacterium is at least one species selected from the group consisting of Morolea thermoacetica, Thermonerobacter maslanii, and Geobacillus stearothermophile species selected from the group consisting of Geobacillus stearothermophile. Inhibitor. 請求項1又は2記載の発芽抑制剤を含有する飲食品。   Food / beverage products containing the germination inhibitor of Claim 1 or 2. 飲食品が密封容器飲料である請求項3記載の飲食品。   The food or drink according to claim 3, wherein the food or drink is a sealed container drink. 密封容器飲料が、コーヒー、紅茶、緑茶、ココア、抹茶、豆乳、スープ類、又はミルクセーキである、請求項4記載の飲食品。   The food / beverage products of Claim 4 whose sealed container drink is coffee, black tea, green tea, cocoa, matcha tea, soy milk, soups, or milk shakes.
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