JP3238554B2 - Production method of coffee beverage containing dairy ingredients - Google Patents
Production method of coffee beverage containing dairy ingredientsInfo
- Publication number
- JP3238554B2 JP3238554B2 JP30116293A JP30116293A JP3238554B2 JP 3238554 B2 JP3238554 B2 JP 3238554B2 JP 30116293 A JP30116293 A JP 30116293A JP 30116293 A JP30116293 A JP 30116293A JP 3238554 B2 JP3238554 B2 JP 3238554B2
- Authority
- JP
- Japan
- Prior art keywords
- coffee beverage
- lysolecithin
- milk
- heat
- present
- 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.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Tea And Coffee (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は耐熱性細菌胞子の発芽・
増殖抑制作用を有する乳成分入りコーヒー飲料に関す
る。詳しくは乳成分入りコーヒー飲料にリゾレシチンと
有機酸モノグリセライドを添加することを特徴とする耐
熱性細菌胞子の発芽・増殖抑制作用を有する乳成分入り
コーヒー飲料の製造法及び乳成分入りコーヒー飲料用静
菌剤に関する。The present invention relates to the germination of heat-resistant bacterial spores.
The present invention relates to a coffee beverage containing a dairy component having a growth inhibitory action. Specifically, a method for producing a dairy-containing coffee beverage having a germination and growth-inhibiting action of heat-resistant bacterial spores, characterized by adding lysolecithin and an organic acid monoglyceride to a dairy-containing coffee beverage, and a bacteriostat for a dairy-containing coffee beverage Agent.
【０００２】[0002]
【従来の技術】現在、最も一般的に飲用されている乳成
分入りコーヒー飲料は、コーヒー抽出液に、砂糖、ブド
ウ糖などの糖類、脱脂粉乳、全脂粉乳、牛乳、加糖練
乳、生クリームなどの乳成分等からなり、缶、瓶などの
容器に充填された形態で流通することが一般的である。
しかしながら、乳成分入りコーヒー飲料は長期保存によ
って、乳成分の凝集による油の分離や固形物の発生が生
じ、浮遊物が生成してネックリングを形成するなどの問
題がある。更には加温式自動販売機で乳成分入りコーヒ
ー飲料を販売する場合、前記の乳化安定性などの問題の
他、商業的殺菌によって残存する耐熱性細菌胞子の発芽
・増殖による乳成分入りコーヒー飲料の腐敗変質が問題
となってくる。このような耐熱性細菌胞子を死滅させる
ために、殺菌温度を上げて行う方法があるが、この方法
は食品の風味及び物理的、化学的性質に悪影響を与えて
しまい、食品としての価値が減少してしまうため殺菌温
度を一定温度以上に上げることはできない。2. Description of the Related Art At present, coffee beverages containing milk components which are most commonly consumed include sugars such as sugar and glucose, skim milk powder, whole milk powder milk, milk, sweetened condensed milk, fresh cream and the like. It is common to distribute in the form of a milk component or the like and filled in containers such as cans and bottles.
However, coffee beverages containing milk components have problems such as separation of oil and generation of solids due to coagulation of milk components due to long-term storage, resulting in the formation of suspended matter and the formation of neck rings. Furthermore, when a coffee beverage containing a dairy component is sold by a heated vending machine, in addition to the above-described problems such as emulsion stability, a coffee beverage containing a dairy component due to germination and proliferation of heat-resistant bacterial spores remaining after commercial sterilization. Corrosion alteration becomes a problem. In order to kill such heat-resistant bacterial spores, there is a method in which the sterilization temperature is raised, but this method adversely affects the flavor, physical and chemical properties of the food, and its value as a food decreases. Therefore, the sterilization temperature cannot be increased to a certain temperature or more.
【０００３】また上述の問題を解決する方法ショ糖脂肪
酸エステルを使用する方法があるが、この方法は多量の
ショ糖脂肪酸エステルを添加することにより耐熱性細菌
胞子の発芽・増殖による品質の劣化は防止できるが、乳
成分入りコーヒー飲料のｐＨを中性にする必要がある。
更に、ショ糖脂肪酸エステルとソルビタン脂肪酸エステ
ル又はグリセリン脂肪酸エステルを併用する方法もある
が、酸性下における乳化安定性は不十分であり、いずれ
も満足できる方法とは言い難い。また、従来技術として
本願出願人が以前出願した特公平５−１１９３７が知ら
れているが、好気性耐熱性細菌であるバチルス属の胞子
の発芽・増殖抑制効果について記載されているのみであ
り嫌気性耐熱性細菌であるクロストリジウム属の胞子の
発芽・増殖抑制効果についての記載はない。There is also a method of using the sucrose fatty acid ester to solve the above-mentioned problem. However, this method does not reduce the quality due to germination and growth of heat-resistant bacterial spores by adding a large amount of the sucrose fatty acid ester. Although it can be prevented, it is necessary to make the pH of the dairy-containing coffee beverage neutral.
Furthermore, there is a method in which a sucrose fatty acid ester and a sorbitan fatty acid ester or a glycerin fatty acid ester are used in combination. However, the emulsion stability under acidic conditions is insufficient, and it is hard to say that any of these methods is satisfactory. Furthermore, Japanese Patent Publication No. Hei 5-11937 filed by the applicant of the present application as a prior art is known, but only describes the effect of inhibiting the germination and growth of spores of the genus Bacillus, which is an aerobic heat-resistant bacterium. There is no description on the germination / proliferation inhibitory effect of spores of the genus Clostridium, a thermotolerant bacterium.
【０００４】[0004]
【発明が解決しようとする課題】このようなことから、
乳成分入りコーヒー飲料が長期にわたって乳化安定性が
良く、しかも殺菌温度条件を上げずに乳成分入りコーヒ
ー飲料中に残存する耐熱性細菌胞子の発芽・増殖を抑制
し、殺菌した乳成分入りコーヒー飲料を高温に保存して
も好気性耐熱性細菌であるバチルス属のみならず嫌気性
耐熱性細菌であるクロストリジウム属の胞子の発芽・増
殖を抑制する方法の開発が望まれていた。本発明は、バ
チルス属のみならず嫌気性耐熱性細菌であるクロストリ
ジウム属の胞子の発芽・増殖抑制作用を有する乳成分入
りコーヒー飲料の製造法及び乳成分入りコーヒー飲料用
静菌剤を提供するものである。SUMMARY OF THE INVENTION
Milk-containing coffee beverages have good emulsion stability over a long period of time, and sterilized milk-containing coffee beverages that suppress the germination and growth of heat-resistant bacterial spores remaining in the milk-containing coffee beverage without raising sterilization temperature conditions It has been desired to develop a method for suppressing the germination and growth of spores of not only Bacillus, which is an aerobic heat-resistant bacterium, but also Clostridium, which is an anaerobic heat-resistant bacterium, even when stored at a high temperature. The present invention provides a method for producing a milk component-containing coffee beverage having a germination / proliferation inhibitory effect of spores of the genus Clostridium which is an anaerobic heat-resistant bacterium as well as a Bacillus genus, and a bacteriostatic agent for a milk component-containing coffee beverage. It is.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、乳成分入
りコーヒー飲料の高温下での長期間保存中の耐熱性細菌
胞子の発芽・増殖を抑制し、しかも乳化安定性の良い耐
熱性細菌胞子の発芽・増殖抑制作用を有する乳成分入り
コーヒー飲料を開発する目的で鋭意研究を行った結果、
リゾレシチンと有機酸モノグリセライドを乳成分入りコ
ーヒー飲料に添加するか又はリゾレシチン及び有機酸モ
ノグリセラドを含有する静菌剤を添加することにより上
述の問題を解決できることを見いだした。。すなわち本
発明はコーヒー抽出液、乳成分、甘味料等からなる乳成
分入りコーヒー飲料にリゾレシチンと有機酸モノグリセ
ライドを配合してなる乳成分入り耐熱性細菌胞子の発芽
・増殖抑制作用を有する乳成分入りコーヒー飲料の製造
法及びコーヒー飲料用静菌剤に関するものである。Means for Solving the Problems The present inventors have suppressed the germination / proliferation of heat-resistant bacterial spores during long-term storage of a coffee beverage containing a dairy component at a high temperature, and have a good heat resistance with good emulsion stability. As a result of intensive research for the purpose of developing a milk-containing coffee beverage that has a bacterial spore germination and growth inhibitory effect,
It has been found that the above-mentioned problems can be solved by adding lysolecithin and an organic acid monoglyceride to a milk-containing coffee beverage or by adding a bacteriostatic agent containing lysolecithin and an organic acid monoglyceride. . That is, the present invention is a coffee extract, a milk component, a milk component containing a milk component containing a lysolecithin and an organic acid monoglyceride mixed with a milk component coffee beverage containing a sweetener, etc. The present invention relates to a method for producing a coffee beverage and a bacteriostatic agent for a coffee beverage.
【０００６】本発明のリゾレシチンは、天然物由来のレ
シチン（１，２−ジアシルグリセロリン脂質）を酵素に
より部分加水分解してリゾレシチン（１−モノアシルグ
リセロリン脂質）へと分解し反応中に生成する遊離脂肪
酸及び原料由来の他の脂質成分を分離除去して精製した
リゾレシチン成分を含む酵素分解レシチンである。用い
られる酵素としてはホスホリパーゼが好ましく、さらに
好ましくはホスホリパーゼＡ2 が望ましい。本発明のリ
ゾレシチン（１−モノアシルグリセロリン脂質）はリゾ
ホスファチジルコリン、リゾホスファチジルエタノール
アミン、リゾホスファチジルイノシートール、及びリゾ
ホスファチジルセリンの１種又は２種以上の混合物から
なる。本発明のリゾレシチンは総リン脂質中に含まれる
リゾレシチン成分が５０重量％以上含有されていること
が望ましく５０重量％未満の場合は含まれる不純物の影
響によりその優れた乳化特性等が半減されたり、食品の
風味に影響を与えるため好ましくない。本発明のリゾレ
シチンはコーヒー飲料に対して、０．０１〜０．３％
（重量部）添加する。好ましくは食品に対して０．０２
〜０．１％（重量部）添加する。０．０１％以下の添加
量では本発明の効果がなく、０．３％以上の添加ではリ
ゾレシチンが食品の風味に影響を与えるため望ましくな
い。本発明の有機酸モノグリセライドは炭素数８〜２２
の脂肪酸とグリセリンと有機酸のエステル化物である。
またこれら有機酸モノグリセライドの有機酸としては、
酢酸、乳酸、クエン酸、酒石酸、ジアセチル酒石酸、コ
ハク酸等があげられる。The lysolecithin of the present invention is obtained by partially hydrolyzing lecithin (1,2-diacylglycerophospholipid) derived from a natural product with an enzyme and decomposing it into lysolecithin (1-monoacylglycerophospholipid) to form during the reaction. It is an enzyme-decomposed lecithin containing a lysolecithin component purified by separating and removing fatty acids and other lipid components derived from raw materials. Preferably phospholipase as enzymes used, more preferably it is preferable phospholipase A 2. The lysolecithin (1-monoacylglycerophospholipid) of the present invention comprises one or a mixture of two or more of lysophosphatidylcholine, lysophosphatidylethanolamine, lysophosphatidylinositol, and lysophosphatidylserine. The lysolecithin of the present invention preferably contains 50% by weight or more of the lysolecithin component contained in the total phospholipid, and when less than 50% by weight, its excellent emulsifying properties and the like are reduced by half due to the influence of impurities contained therein. It is not preferable because it affects the flavor of the food. Lysolecithin of the present invention is 0.01 to 0.3% based on a coffee beverage.
(Parts by weight). Preferably 0.02 for food
To 0.1% (parts by weight). Addition of 0.01% or less has no effect of the present invention, and addition of 0.3% or more is undesirable because lysolecithin affects the flavor of food. The organic acid monoglyceride of the present invention has 8 to 22 carbon atoms.
Of fatty acids, glycerin and organic acids.
The organic acids of these organic acid monoglycerides include:
Acetic acid, lactic acid, citric acid, tartaric acid, diacetyltartaric acid, succinic acid and the like can be mentioned.
【０００７】本発明の有機酸モノグリセライドはコーヒ
ー飲料に対して、０．０１〜０．５％（重量部）添加す
る。好ましくは食品に対して０．０２〜０．３％（重量
部）添加する。０．０１％以下の添加量では本発明の効
果がなく、０．５％以上の添加では有機酸モノグリセラ
イドが食品の風味に影響を与え望ましくない。本発明の
乳成分入りコーヒー用静菌剤は、有機酸モノグリセライ
ドとリゾレシチンを含有することを特色とする。ここで
有機酸モノグリセライドとリゾレシチンの配合割合は通
常１：３０〜２５：１の範囲であり、好ましくは１：１
０〜２０：１の範囲である。製法は特に限定されるもの
ではないが、水、多価アルコール等に溶解し均質化する
方法、デキストリン等の賦形剤によって粉末化する方法
等があげられる。ここで賦形剤の配合割合は限定される
ものでないが、リゾレシチン及び有機酸モノグリセライ
ド１に対し０．２〜１０の比率で用いることができる。
本発明のリゾレシチンと共にコーヒー飲料にグリセリ
ン脂肪酸エステル、ポリグリセリン脂肪酸エステル、プ
ロピレングリコール脂肪酸エステルレシチン、ソルビタ
ン脂肪酸エステル、ショ糖脂肪酸エステル等を併用する
ことができる。[0007] The organic acid monoglyceride of the present invention is added to a coffee beverage in an amount of 0.01 to 0.5% (parts by weight). Preferably, 0.02 to 0.3% (parts by weight) is added to the food. When the amount is 0.01% or less, the effect of the present invention is not obtained. When the amount is 0.5% or more, the organic acid monoglyceride adversely affects the flavor of food, which is not desirable. The bacteriostatic agent for milk containing coffee of the present invention is characterized by containing an organic acid monoglyceride and lysolecithin. Here, the mixing ratio of the organic acid monoglyceride and lysolecithin is usually in the range of 1:30 to 25: 1, preferably 1: 1.
The range is from 0 to 20: 1. The production method is not particularly limited, and examples thereof include a method of dissolving in water, a polyhydric alcohol or the like to homogenize, a method of pulverizing with an excipient such as dextrin, and the like. Here, the mixing ratio of the excipient is not limited, but it can be used in a ratio of 0.2 to 10 with respect to lysolecithin and 1 of organic acid monoglyceride.
Glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester lecithin, sorbitan fatty acid ester, sucrose fatty acid ester and the like can be used in combination with the lysolecithin of the present invention in a coffee beverage.
【０００８】[0008]
【作用】本発明のリゾレシチンは従来のレシチンに比べ
数倍の水和力を有するために温度及びｐＨ等の影響に対
する耐性を持ち、従来に無い優れた界面活性効果を呈
す。そのため、乳成分を含むコーヒー飲料において乳化
力、分散力が大きく、経時的に発生する浮遊物を抑制す
る効果が大きい。本発明の有機酸モノグリセライドは温
度及びｐＨ等の影響に対する耐性を持ち、従来に無い優
れた界面活性効果を呈す。そのため、乳成分を含むコー
ヒー飲料において乳化力、分散力が大きく、経時的に発
生する浮遊物を抑制する効果が大きい。また本発明のリ
ゾレシチンおよび有機酸モノグリセライドを併用した場
合、細菌、酵母、カビの表面の細胞膜上および胞子膜上
に作用して微生物の発芽・増殖を抑制しコーヒー飲料の
腐敗、変質を抑制するものと推定される。以下本発明を
実施する方法を例示し、その詳細を明示する。尚、本実
施例は本発明をなんら限定するものではない。The lysolecithin of the present invention has several times the hydration power as compared with conventional lecithin, has resistance to the effects of temperature, pH, and the like, and exhibits an excellent surface active effect that has never been seen before. Therefore, the emulsifying power and the dispersing power are large in a coffee beverage containing a milk component, and the effect of suppressing floating substances generated over time is large. The organic acid monoglyceride of the present invention has resistance to the influence of temperature, pH, and the like, and exhibits an excellent surface activity effect that has not been achieved before. Therefore, the emulsifying power and the dispersing power are large in a coffee beverage containing a milk component, and the effect of suppressing floating substances generated over time is large. Further, when the lysolecithin and the organic acid monoglyceride of the present invention are used in combination, they act on the cell membrane and the spore membrane on the surface of bacteria, yeasts and molds to suppress germination and growth of microorganisms and to suppress spoilage and deterioration of coffee beverages. It is estimated to be. Hereinafter, a method of practicing the present invention will be exemplified and its details will be clarified. Note that the present embodiment does not limit the present invention at all.
【０００９】[0009]
実施例１ コーヒー豆抽出液（Ｂｘ．８）４０ｇ、水３２０ｇ、砂
糖４０ｇ、全脂粉乳８ｇ、リゾレシチン（含有量８０重
量％）０．３ｇとクエン酸モノグリセライド０．１ｇを
ホモミキサ−で７０℃、７分間、攪拌して均一な溶液を
得た。このコ−ヒ−飲料を１２０℃で、２０分間滅菌し
冷却した後滅菌した透明サンプル瓶３本にそれぞれ１０
０ｍｌ（ｐＨ＝６．５）ずつ詰めた。このコーヒー飲料
の瓶を５５℃で３０日間放置した後油滴や浮遊物の発生
の有無とｐＨの変化を測定した。その結果、油滴や浮遊
物の発生はほとんど認められず、またｐＨ＝６．３とほ
とんど変化しなかった。Example 1 40 g of coffee bean extract (Bx.8), 320 g of water, 40 g of sugar, 8 g of whole milk powder, 0.3 g of lysolecithin (content 80% by weight) and 0.1 g of citrate monoglyceride were mixed at 70 ° C with a homomixer. Stir for 7 minutes to obtain a homogeneous solution. The coffee drink was sterilized at 120 ° C. for 20 minutes, cooled, and then placed in three sterilized transparent sample bottles, each containing 10 bottles.
Packed in 0 ml (pH = 6.5). After leaving the bottle of the coffee beverage at 55 ° C. for 30 days, the occurrence of oil droplets and suspended matter and the change in pH were measured. As a result, generation of oil droplets and suspended matter was hardly recognized, and pH was hardly changed to 6.3.
【００１０】実施例２ コーヒー豆抽出液４．５ｋｇ、インスタントコーヒー粉
末２０ｇ、牛乳１．０ｋｇ、砂糖８００ｇ、水３．６７
ｋｇを配合した後、リゾレシチン（含有量８０重量％）
１０ｇとクエン酸モノグリセライド５ｇを添加してコー
ヒー飲料（ｐＨ＝６．８）を調整し、これに調整した好
気性耐熱性細菌芽胞溶液（Ｂａｃｉｌｌｕｓ ｓｔｅａ
ｒｏｔｈｅｒｍｏｐｈｉｌｕｓ，菌数１０7 ／ｍｌ）１
ｍｌを接種した。これを２．０ｍｌ毎にＴＤＴチューブ
に分注（３０本）し熔封し、１２１℃、１０分間高圧加
熱殺菌した後ＴＤＴチューブを開封して好気性耐熱性細
菌を標準寒天培地（５５℃，６日）で検出した結果、好
気性耐熱性細菌は検出されなかった。Example 2 4.5 kg of coffee bean extract, 20 g of instant coffee powder, 1.0 kg of milk, 800 g of sugar, 3.67 of water
kg, lysolecithin (content 80% by weight)
A coffee beverage (pH = 6.8) was prepared by adding 10 g and 5 g of citrate monoglyceride, and the adjusted aerobic heat-resistant bacterial spore solution (Bacillus stear) was added thereto.
rotrophilus, number of bacteria 10 7 / ml) 1
ml. This was dispensed into TDT tubes (30 tubes) every 2.0 ml, sealed, and sterilized by high-pressure heat treatment at 121 ° C. for 10 minutes. After that, the TDT tubes were opened and aerobic heat-resistant bacteria were transferred to a standard agar medium (55 ° C., 55 ° C.). 6), no aerobic heat-resistant bacteria were detected.
【００１１】実施例３ コーヒー豆抽出液４．５ｋｇ、インスタントコーヒー粉
末２０ｇ、牛乳１．０ｋｇ、砂糖８００ｇ、水３．６７
ｋｇを配合した後、リゾレシチン（含有量８０重量％）
１０ｇとジアセチル酒石酸モノグリセライド５ｇを添加
してコーヒー飲料（ｐＨ＝６．８）を調製し、これに調
整した嫌気性耐熱性細菌芽胞溶液（Ｃｌｏｓｔｒｉｄｉ
ｕｍ ｔｈｅｒｍｏａｃｅｔｉｃｕｍ，菌数１０7 ／ｍ
ｌ）１ｍｌを接種した。これを２．０ｍｌ毎にＴＤＴチ
ューブに分注（３０本）し熔封し、１２１℃、１０分間
高圧加熱殺菌した後ＴＤＴチューブを開封して嫌気性耐
熱性細菌を変法ＴＧＣ培地（６０℃，７日）で検出した
結果、嫌気性耐熱性細菌は検出されなかった。Example 3 4.5 kg of coffee bean extract, 20 g of instant coffee powder, 1.0 kg of milk, 800 g of sugar, 3.67 of water
kg, lysolecithin (content 80% by weight)
A coffee beverage (pH = 6.8) was prepared by adding 10 g and 5 g of diacetyltartaric acid monoglyceride, and the anaerobic heat-resistant bacterial spore solution (Clostridi) adjusted to this was prepared.
um thermoaceticum, number of bacteria 10 7 / m
l) 1 ml was inoculated. This was dispensed into TDT tubes every 30 ml (30 tubes), sealed, and sterilized by high-pressure heat treatment at 121 ° C. for 10 minutes. Then, the TDT tubes were opened to remove anaerobic heat-resistant bacteria in a modified TGC medium (60 ° C.). As a result, no anaerobic heat-resistant bacteria were detected.
【００１２】比較例１ 実施例２において、リゾレシチンの代わりにモノステア
リン酸グリセリドを使用した以外は全く同様に行った。
その結果、好気性耐熱性細菌が検出された。Comparative Example 1 The procedure of Example 2 was repeated, except that glyceride monostearate was used instead of lysolecithin.
As a result, aerobic heat-resistant bacteria were detected.
【００１３】比較例２ 実施例２において、クエン酸モノグリセライドの代わり
にソルビタンモノステアリン酸エステルを使用した以外
は全く同様に行った。その結果、好気性耐熱性細菌が検
出された。Comparative Example 2 The procedure of Example 2 was repeated except that sorbitan monostearate was used instead of citrate monoglyceride. As a result, aerobic heat-resistant bacteria were detected.
【００１４】比較例３ 実施例３において、リゾレシチンの代わりに脱脂レシチ
ンを使用した以外は全く同様に行った。その結果、好気
性耐熱性細菌が検出された。Comparative Example 3 The procedure of Example 3 was repeated except that defatted lecithin was used instead of lysolecithin. As a result, aerobic heat-resistant bacteria were detected.
【００１５】比較例４ 実施例３において、ジアセチル酒石酸モノグリセライド
の代わりにソルビタンモノステアリン酸エステルを使用
した以外は全く同様に行った。その結果、嫌気性耐熱性
細菌が検出された。Comparative Example 4 The procedure of Example 3 was repeated except that sorbitan monostearate was used instead of diacetyltartaric acid monoglyceride. As a result, anaerobic heat-resistant bacteria were detected.
【００１６】比較例５ 実施例２において、リゾレシチンを除きクエン酸モノグ
リセライドを１５ｇ添加した以外は全く同様に行った。
その結果、好気性耐熱性菌が検出された。Comparative Example 5 The procedure of Example 2 was repeated except that lysolecithin was added and 15 g of citrate monoglyceride was added.
As a result, aerobic heat-resistant bacteria were detected.
【００１７】比較例６ 実施例３においてクエン酸モノグリセライドを除きリゾ
レシチン２０ｇ添加した以外は全く同様に行った。その
結果嫌気性耐熱性菌が検出された。Comparative Example 6 The procedure of Example 3 was repeated except that citrate monoglyceride was replaced with 20 g of lysolecithin. As a result, anaerobic heat-resistant bacteria were detected.
【００１８】実施例４ リゾレシチン（太陽化学（株）サンレシチンＡ）１００
ｇとフハク酸モノグセライド１００ｇとデキストリン４
００ｇを水１５００ｇに溶解し、均質化したものをスプ
レードライし、微褐色の粉末を得た。Example 4 Lysolecithin (San Lecithin A) 100
g and succinic acid monogselide 100 g and dextrin 4
00g was dissolved in 1500g of water, and the homogenized product was spray-dried to obtain a slightly brown powder.
【００１９】[0019]
【発明の効果】本発明のリゾレシチンと有機酸モノグリ
セライドを添加した乳成分入りコーヒー飲料は、実施例
の結果から明らかな様に、製造工程中に残存、あるいは
汚染した耐熱性胞子形成菌およびその芽胞が発芽・増殖
するのを抑制する。そのため、乳成分入りコーヒー飲料
を製造するに際して特別の処理を必要とせずに、乳成分
入りコーヒー飲料の腐敗・変質を防止し、長期間安定保
存を可能とした。EFFECTS OF THE INVENTION The coffee beverage containing a dairy component to which lysolecithin and an organic acid monoglyceride of the present invention are added, as is clear from the results of the examples, the heat-resistant spore-forming bacteria remaining or contaminated during the production process and their spores Inhibits germination and proliferation. Therefore, it is possible to prevent spoilage and deterioration of the dairy-containing coffee beverage without requiring any special treatment when producing the dairy-containing coffee beverage, thereby enabling stable storage for a long period of time.
Claims (2)
酸モノグリセライドを含有することを特徴とする乳成分
入りコーヒー飲料用静菌剤。1. A bacteriostatic agent for a coffee beverage containing a milk component, comprising 1-monoacylglycerophospholipid and an organic acid monoglyceride.
いて、１−モノアシルグリセロリン脂質と有機酸モノグ
リセライドを添加することを特徴とする乳成分入りコー
ヒー飲料の製造法。2. A method for producing a dairy-containing coffee beverage, which comprises adding 1-monoacylglycerophospholipid and an organic acid monoglyceride in the step of producing the dairy-containing coffee beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30116293A JP3238554B2 (en) | 1993-11-06 | 1993-11-06 | Production method of coffee beverage containing dairy ingredients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30116293A JP3238554B2 (en) | 1993-11-06 | 1993-11-06 | Production method of coffee beverage containing dairy ingredients |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07123956A JPH07123956A (en) | 1995-05-16 |
| JP3238554B2 true JP3238554B2 (en) | 2001-12-17 |
Family
ID=17893539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30116293A Expired - Fee Related JP3238554B2 (en) | 1993-11-06 | 1993-11-06 | Production method of coffee beverage containing dairy ingredients |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3238554B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5800850A (en) * | 1995-07-07 | 1998-09-01 | Nestec S.A. | Process for reducing spoilage of sterilized liquid products |
| US6720016B2 (en) | 1998-12-28 | 2004-04-13 | Takasago International Corporation | Flavor composition and stable transparent drink containing the same |
| WO2008055374A1 (en) * | 2006-11-08 | 2008-05-15 | Givaudan Sa | Transparent emulsified composition for use in beverages |
| JP6317288B2 (en) * | 2014-07-07 | 2018-04-25 | 富士フイルム株式会社 | Beverage composition |
| JP2019080554A (en) * | 2017-10-31 | 2019-05-30 | 株式会社 伊藤園 | Container-packed milk-containing beverage and method for producing same |
-
1993
- 1993-11-06 JP JP30116293A patent/JP3238554B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07123956A (en) | 1995-05-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100454760B1 (en) | Fermented Soymilk Manufacturing Method | |
| Karaçalı et al. | Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species | |
| JP2571734B2 (en) | Lactic acid bacteria drink | |
| CN107105685B (en) | Food composition for alleviating hangover comprising lactococcus strain as active ingredient | |
| Gueimonde et al. | Quality of plain yoghurt made from refrigerated and CO2-treated milk | |
| TW482656B (en) | Saccharide composition containing trehalulose, its preparation and uses | |
| JPH08187070A (en) | Antibacterial agent for food and drink and food and drink | |
| JP3238554B2 (en) | Production method of coffee beverage containing dairy ingredients | |
| CN105339487A (en) | Compositions and methods for vitamin-rich fermentates | |
| JPH08322464A (en) | Yogurt containing Bifidobacterium and method for producing the same | |
| CN104602530B (en) | Fermented dairy products fortified with iron and tocopherols | |
| JP2004229566A (en) | Food preservability improver | |
| JPH0511937B2 (en) | ||
| JPH10165152A (en) | Milk-containing beverage and its emulsifier | |
| JPH0775520A (en) | Taste-improving material for seasoning liquid and seasoning liquid having improved taste | |
| JP2965484B2 (en) | Milk-containing beverage | |
| JPH1156231A (en) | Fermented seasoned food and method for producing the same | |
| JPS62215345A (en) | Production of stable coffee drink | |
| JP6262412B1 (en) | Method for shortening fermentation time in production of fermented milk, and method for suppressing increase in sourness in fermented milk | |
| JPH06121640A (en) | Manufacturing method of stable coffee drink | |
| JP4190960B2 (en) | Bacteriostatic agent and food and drink containing the same | |
| JPS58175482A (en) | Preparation of liquid food having low acidity sterilized at high temperature for sale under heating | |
| JP2799651B2 (en) | Beverage in sealed container | |
| JPS62205748A (en) | Production of 'shiruko' drink (azuki-bean soup) | |
| JPS6379579A (en) | Production of drink for heated sale |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20071005 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081005 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091005 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091005 Year of fee payment: 8 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091005 Year of fee payment: 8 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091005 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101005 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111005 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121005 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121005 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131005 Year of fee payment: 12 |
|
| LAPS | Cancellation because of no payment of annual fees |