JPH0525468B2 - - Google Patents
Info
- Publication number
- JPH0525468B2 JPH0525468B2 JP61047030A JP4703086A JPH0525468B2 JP H0525468 B2 JPH0525468 B2 JP H0525468B2 JP 61047030 A JP61047030 A JP 61047030A JP 4703086 A JP4703086 A JP 4703086A JP H0525468 B2 JPH0525468 B2 JP H0525468B2
- Authority
- JP
- Japan
- Prior art keywords
- amazake
- fatty acid
- acid ester
- present
- producing
- 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 - Lifetime
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
本発明は甘酒の製造法に関する。詳しくは甘酒
にポリグリセリン脂肪酸エステルを添加すること
を特徴とする安定な甘酒の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing amazake. Specifically, the present invention relates to a method for producing stable amazake, which is characterized by adding polyglycerol fatty acid ester to amazake.
（産業上の利用分野）
本発明の甘酒の製造法は、人間の食生活におい
て甘酒を長期的に保存しいつでもどこでも簡便に
衛生的に食することができ、かつ経済的に製造す
る場合に有用なものである。ポリグリセリン脂肪
酸エステルは食品添加物に認可されており、強力
なＯ／Ｗ、Ｗ／Ｏ乳化系を作り耐塩性、耐酸性に
優れた特徴を持つ非常に重要な乳化剤である。(Field of Industrial Application) The method for producing amazake of the present invention is useful when amazake can be stored for a long time in the human diet, can be eaten easily and hygienically anytime and anywhere, and can be produced economically. It is something. Polyglycerin fatty acid esters are approved as food additives and are very important emulsifiers that create strong O/W and W/O emulsification systems and have excellent salt resistance and acid resistance.
（従来の技術）
食生活の変化とともに、甘酒は、罐詰、びん詰
の形態で市販される傾向になつてきているのが現
状である。最近、加温式自動販売機の普及ととも
に甘酒も常温保存だけでなく加温式自動販売機で
販売される機会が多くなつてきている。甘酒の滅
菌処理は、一般的な商業的滅菌であつて完全な無
菌処理にはいたつていない。このように滅菌され
た甘酒は、通常の保存条件では腐敗変質はおこさ
ない。しかし、このような滅菌条件下では耐熱性
細菌胞子がある程度の確率で残存しているもので
ある。この耐熱性細菌胞子は、普通の保存条件下
では発芽、増殖したりすることは極めて稀である
ため、甘酒で問題になることは非常に少ない。し
かしながら甘酒が加温、販売されている条件下で
は残存した耐熱性細菌胞子が発芽、増殖して甘酒
を腐敗変質させてしまう。このような耐熱性細菌
胞子を死滅させるために、滅菌温度を上げて行な
う方法があるがこの方法は食品の物理的、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滅菌温度を一定温度以上に
上げることはできない。(Prior Art) Along with changes in dietary habits, amazake is currently being sold commercially in canned or bottled form. Recently, with the spread of warming vending machines, amazake is being sold not only at room temperature but also in warming vending machines. The sterilization process for amazake is a general commercial sterilization process, and it has not reached complete sterilization. Amazake that has been sterilized in this way will not deteriorate under normal storage conditions. However, under such sterilization conditions, there is a certain probability that heat-resistant bacterial spores remain. These heat-resistant bacterial spores rarely germinate or proliferate under normal storage conditions, so they are very unlikely to be a problem with amazake. However, under the conditions where amazake is heated and sold, the remaining heat-resistant bacterial spores germinate and multiply, causing the amazake to rot and deteriorate. In order to kill these heat-resistant bacterial spores, there is a method of raising the sterilization temperature, but this method has a negative effect on the physical and chemical properties of the food, reducing its value as a food. Therefore, the sterilization temperature cannot be raised above a certain temperature.
（発明が解決しようとする問題点）
このようなことから、甘酒の滅菌温度条件を上
げずに甘酒に残存する耐熱性細菌胞子の死滅率を
向上させたり、あるいは滅菌した甘酒を高温に保
存しても耐熱性細菌胞子の発芽、増殖を抑制する
方法の開発が望まれていた。(Problems to be Solved by the Invention) For these reasons, it is possible to improve the killing rate of heat-resistant bacterial spores remaining in amazake without raising the temperature conditions for sterilizing amazake, or to store sterilized amazake at high temperatures. However, it has been desired to develop a method to suppress the germination and proliferation of heat-resistant bacterial spores.
本発明は商業的滅菌法によつて甘酒を製造し、
高温保存中において耐熱性細菌胞子の発芽、増殖
を抑制し、しかも長期にわたつて保存安定性の良
い方法を提供するものである。 The present invention produces amazake by commercial sterilization method,
The present invention provides a method that suppresses the germination and proliferation of heat-resistant bacterial spores during high-temperature storage and has good storage stability over a long period of time.
（問題を解決するための手段）
本発明者らは、甘酒の高温における長期間保存
中に耐熱性細菌胞子の発芽、増殖を抑制ししかも
保存安定性の良い甘酒の製造方法を開発する目的
で、鋭意研究を行なつた結果ポリグリセリン脂肪
酸エステルを甘酒に添加する製造法を発明した。
すなわち、本発明は安全性の高く、食品添加物に
認可されているポリグリセリン脂肪酸エステルを
甘酒に添加することを特徴とする甘酒の製造法で
ある。(Means for Solving the Problem) The present inventors aimed to develop a method for producing amazake that suppresses the germination and proliferation of heat-resistant bacterial spores during long-term storage at high temperatures and has good storage stability. As a result of intensive research, he invented a manufacturing method for adding polyglycerin fatty acid ester to amazake.
That is, the present invention is a method for producing amazake characterized by adding polyglycerin fatty acid ester, which is highly safe and approved as a food additive, to amazake.
本発明に用いられるポリグリセリン脂肪酸エス
テルは、水酸基価が970以下のポリグリセリンす
なわちヘキサグリセリン、オクタグリセリン、デ
カグリセリンの脂肪酸エステルである。 The polyglycerin fatty acid ester used in the present invention is a fatty acid ester of polyglycerin having a hydroxyl value of 970 or less, ie, hexaglycerin, octaglycerin, and decaglycerin.
本発明に用いられるポリグリセリン脂肪酸エス
テルの脂肪酸は、ラウリン酸、ミリスチリン酸、
パルミチン酸、ステアリン酸、ベヘニン酸、オレ
イン酸などの炭素数12〜22の飽和または不飽和の
直鎖脂肪酸であり、これらの脂肪酸は、単独また
はその混合物でもよい。本発明のポリグリセリン
脂肪酸エステルは、水酸基価が970以下のポリグ
リセリンのモノ、ジ、トリの脂肪酸エステルであ
り、なかでもモノ、ジの脂肪酸エステルが望まし
く、これらは単独またはその混合物で用いること
ができる。 The fatty acids of the polyglycerin fatty acid ester used in the present invention include lauric acid, myristic acid,
It is a saturated or unsaturated straight chain fatty acid having 12 to 22 carbon atoms, such as palmitic acid, stearic acid, behenic acid, and oleic acid, and these fatty acids may be used alone or as a mixture thereof. The polyglycerin fatty acid ester of the present invention is a mono-, di-, or tri-fatty acid ester of polyglycerin having a hydroxyl value of 970 or less, and mono- and di-fatty acid esters are particularly preferable, and these may be used alone or in a mixture thereof. can.
本発明に用いられるポリグリセリン脂肪酸エス
テルは甘酒に対して、0.02％〜2.0％（重量部）
添加する。好ましくは食品に対して、0.03〜0.5
％（重量部）添加する。0.02％以下の添加量では
本発明の効果が少なく2.0％以上の添加ではポリ
グリセリン脂肪酸エステルが食品の風味に影響を
与え、更に経済的にも高価になり望ましくない。 The polyglycerin fatty acid ester used in the present invention is 0.02% to 2.0% (parts by weight) based on amazake.
Added. Preferably for food, 0.03-0.5
% (parts by weight) is added. If the amount added is less than 0.02%, the effect of the present invention will be small, and if it is added more than 2.0%, the polyglycerin fatty acid ester will affect the flavor of the food, and it will also become economically expensive, which is not desirable.
本発明のポリグリセリン脂肪酸エステルと共に
甘酒にグリセリン脂肪酸エステル、シヨ糖脂肪酸
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を配合して
も良い。 Glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester lecithin, and sorbitan fatty acid ester may be blended into amazake together with the polyglycerin fatty acid ester of the present invention.
（作 用）
本発明のポリグリセリン脂肪酸エステルは非常
に親水性が強く、HLB値が大きい界面活性剤で
あるために、細菌、酵母、カビの表面の細胞膜上
に作用して微生物の発芽、増殖を抑制し甘酒の腐
敗、変質を抑制するものと推定される。(Function) The polyglycerol fatty acid ester of the present invention has very strong hydrophilicity and is a surfactant with a large HLB value, so it acts on the cell membranes on the surface of bacteria, yeast, and mold, resulting in the germination and proliferation of microorganisms. It is estimated that it suppresses the spoilage and deterioration of amazake.
次に本発明を実施例によつて説明する。 Next, the present invention will be explained with reference to examples.
実施例 １
もち米１Kgに水１を加えて煮る。その後、70
℃まで冷却してから米麹を添加し、55℃で約８時
間保つた。これにデカグリセリンモノステアリン
酸エステル12ｇを溶解させた水溶液４を加えて
希釈し、食塩６ｇとシヨウガ３ｇを添加して甘酒
を調製した。これを200mlずつ罐詰めして20本調
製し、120℃で20分間滅菌した。滅菌した甘酒を
55℃で10日間保存した後開罐し、甘酒のPHを測定
した結果、すべてPHの変化は認められず、内容物
にも何の変化も見られなかつた。Example 1 Add 1 kg of sticky rice to 1 kg of water and boil. Then 70
After cooling to 55°C, rice malt was added and kept at 55°C for about 8 hours. Aqueous solution 4 in which 12 g of decaglycerin monostearate was dissolved was added to dilute it, and 6 g of common salt and 3 g of ginger were added to prepare amazake. This was packed into 200 ml cans to make 20 bottles and sterilized at 120°C for 20 minutes. Sterilized amazake
After being stored at 55°C for 10 days, the cans were opened and the PH of the amazake was measured. As a result, no changes were observed in the PH and no changes were observed in the contents.
比較例 １
実施例１において、デカグリセリンモノステア
リン酸エステルを使用しない以外は、全く同様に
甘酒を調製した。その結果甘酒に約10％、約PH＝
１程度の低下が見られ、このものは腐敗臭が感じ
られた。Comparative Example 1 Amazake was prepared in exactly the same manner as in Example 1, except that decaglycerin monostearate was not used. The result is about 10% amazake, about PH=
A decrease of about 1 was observed, and this product had a putrid odor.
実施例 ２
耐熱性細菌Bacillus coagulansの芽胞溶液
（107個／ml）を、実施例１と同様に調整した甘酒
20本にそれぞれ104個／mlの芽胞溶液となるよう
に添加し55℃で７日間培養した後、TGC培地に
て菌数を求めた。その結果、菌数は平均約10であ
り、PH変化および腐敗臭は認められなかつた。Example 2 Amazake was prepared using a spore solution (10 7 cells/ml) of heat-resistant bacteria Bacillus coagulans in the same manner as in Example 1.
A spore solution of 104 spores/ml was added to each of 20 tubes, and after culturing at 55°C for 7 days, the number of bacteria was determined using TGC medium. As a result, the average number of bacteria was approximately 10, and no pH change or putrid odor was observed.
（本発明の効果）
本発明のポリグリセリン脂肪酸エステルを添加
した甘酒は、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
菌及びその芽胞が発芽、増殖するのを抑制する。
そのため、甘酒を製造するに際して特別の処理を
必要とせずに、甘酒の腐敗変質を防止し、長期間
安定保存できる。(Effects of the present invention) As is clear from the results of the examples, in the amazake to which the polyglycerol fatty acid ester of the present invention is added, heat-resistant spore-forming bacteria and their spores that remain or are contaminated during the manufacturing process germinate and proliferate. to suppress
Therefore, no special treatment is required when producing amazake, and amazake can be stored stably for a long period of time by preventing spoilage and deterioration.
Claims (1)
することを特徴とする甘酒の製造法。 ２ ポリグリセリン脂肪酸エステルのポリグリセ
リンが、水酸基価970以下である特許請求の範囲
第１項記載の甘酒の製造法。 ３ ポリグリセリン脂肪酸エステルの脂肪酸が炭
素数12〜22である特許請求の範囲第１項記載の甘
酒の製造法。 ４ ポリグリセリン脂肪酸エステルの添加量が
0.02〜2.0重量％である特許請求の範囲第１項記
載の安定な甘酒の製造法。[Claims] 1. A method for producing amazake, which comprises blending polyglycerin fatty acid ester with amazake. 2. The method for producing amazake according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has a hydroxyl value of 970 or less. 3. The method for producing amazake according to claim 1, wherein the fatty acid of the polyglycerol fatty acid ester has 12 to 22 carbon atoms. 4 The amount of polyglycerin fatty acid ester added is
The method for producing stable amazake according to claim 1, wherein the content is 0.02 to 2.0% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61047030A JPS62205772A (en) | 1986-03-04 | 1986-03-04 | Production of 'amazake' (sweet drink made from fermented rice) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61047030A JPS62205772A (en) | 1986-03-04 | 1986-03-04 | Production of 'amazake' (sweet drink made from fermented rice) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62205772A JPS62205772A (en) | 1987-09-10 |
| JPH0525468B2 true JPH0525468B2 (en) | 1993-04-13 |
Family
ID=12763783
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61047030A Granted JPS62205772A (en) | 1986-03-04 | 1986-03-04 | Production of 'amazake' (sweet drink made from fermented rice) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62205772A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3466515B2 (en) * | 1999-02-10 | 2003-11-10 | 長谷川香料株式会社 | Antibacterial preparation stable in acidic beverages |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5995847A (en) * | 1982-11-25 | 1984-06-02 | Kazuo Matsushita | Preparation of coffee drink |
| JPS62163678A (en) * | 1986-01-14 | 1987-07-20 | Taiyo Kagaku Kk | Production of canned fancy drink |
-
1986
- 1986-03-04 JP JP61047030A patent/JPS62205772A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62205772A (en) | 1987-09-10 |
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