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WO2014115465A1 - Boisson à base de lait acide et son procédé de production - Google Patents

Boisson à base de lait acide et son procédé de production Download PDF

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Publication number
WO2014115465A1
WO2014115465A1 PCT/JP2013/084408 JP2013084408W WO2014115465A1 WO 2014115465 A1 WO2014115465 A1 WO 2014115465A1 JP 2013084408 W JP2013084408 W JP 2013084408W WO 2014115465 A1 WO2014115465 A1 WO 2014115465A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
propionibacterium
milk
growth
acidic
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.)
Ceased
Application number
PCT/JP2013/084408
Other languages
English (en)
Japanese (ja)
Inventor
進太郎 山本
中澤　利夫
幸江 林
飯田　進
俊幸 甲斐
澤田　大輔
夏帆里 伊藤
裕介 柴田
大森　弘之
清水　孝敏
竜二 竹内
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asahi Soft Drinks Co Ltd
Original Assignee
Calpis Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Calpis Co Ltd filed Critical Calpis Co Ltd
Priority to JP2014558473A priority Critical patent/JP6293063B2/ja
Publication of WO2014115465A1 publication Critical patent/WO2014115465A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers

Definitions

  • the present invention relates to an acidic dairy beverage in which the growth of Propionibacterium bacteria that cause off-flavor odor is suppressed and a method for producing the same.
  • Beverages contain nutrients such as sugar, protein, vitamins, and minerals, so it can be said that the environment is suitable for the growth of microorganisms such as bacteria, fungi, and yeast. Beverages that are spoiled by the growth of microorganisms cause problems such as the generation of off-flavors and odors, the production of ethanol, fermentation with gas generation, and precipitation of the ingredients, which can cause beverage spoilage in the manufacture and sale of beverages. Suppressing the growth of microorganisms and preventing spoilage are important issues.
  • Known methods for suppressing the growth of microorganisms in beverages include the use of preservatives and acidulants, temperature control such as heat sterilization and low-temperature circulation, pH adjustment, adjustment of sugar content (osmotic pressure), and the like. These methods may be used alone, but many are used in appropriate combination depending on the type of microorganisms for the purpose of inhibiting growth and the type of beverage to be targeted.
  • thermotolerant acidophilic bacteria such as Alicyclobacillus bacteria
  • bacteriostatic techniques such as the use of preservatives as described above are being studied.
  • acid beverages ascid dairy beverages
  • bacteriostatic techniques that have been used against general bacteria, such as lowering storage temperature, strengthening sterilization conditions (such as high temperature sterilization), preservatives
  • Countermeasures such as use, setting pH low, setting sugar content (osmotic pressure) high are taken.
  • the object of the present invention is to elucidate microorganisms that cause off-flavor generation in acidic milk beverages having a pH of 3.5 or higher, and provide means for suppressing the growth of the microorganisms and not impairing the original flavor of the beverage. There is to do.
  • the inventors of the present invention have a novel bacterium belonging to the genus Propionibacterium as a causative bacterium that causes off-flavor odor generation in an acidic milk beverage having a pH of 3.5 or more. Further, the inventors have found that diglycerin myristic acid ester and / or a salt thereof can remarkably suppress the growth of the novel bacteria, and have completed the present invention.
  • the present invention includes the following inventions.
  • a method for producing an acidic dairy beverage comprising a step of adjusting the pH of a beverage containing milk to 3.5 or more and a step of adding and mixing diglycerin myristic acid ester and / or a salt thereof to the beverage.
  • An acidic dairy beverage characterized by comprising a step of adjusting the pH of a beverage containing milk to 3.5 or more and a step of adding and mixing diglycerin myristic acid ester and / or a salt thereof to the beverage.
  • the Propionibacterium spp. Growth inhibitor of the present invention exhibits an excellent inhibitory effect on the growth of Propionibacterium spp. In an acidic milk beverage having a pH of 3.5 or higher. Therefore, the acidic milk beverage having a pH of 3.5 or more containing the Propionibacterium spp. Growth inhibitor is prevented from being deteriorated due to Propionibacterium spp. Become a product.
  • the propionibacterium growth inhibitor of the present invention contains diglycerin myristic acid ester and / or a salt thereof as an active ingredient.
  • the diglycerine myristic acid ester which is an active ingredient of the propionibacteria growth inhibitor of the present invention is an ester of diglycerin and myristic acid, and preferably a diglycerin monoester.
  • a salt of the diglycerin myristic acid ester a compound obtained by neutralizing diglycerin myristic acid ester with an alkali such as sodium hydroxide, potassium hydroxide, potassium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate monoethanolamine, diethanolamine or the likecan be mentioned.
  • the diglycerin myristic acid ester is not particularly limited as long as it can be used as a food additive.
  • commercially available “Poem DM-25H manufactured by Riken Vitamin
  • the acidic dairy beverage of the present invention (hereinafter referred to as “the beverage of the present invention”) contains the above-mentioned propionibacterium growth inhibitor and has a pH of 3.5 or more.
  • the content of the Propionibacterium spp. Growth inhibitor in the beverage of the present invention is not particularly limited as long as a desired effect is obtained, but the amount of diglyceryl myristate is preferably 5 to 200 ppm, more preferably. Is 10 to 110 ppm, more preferably 15 to 110 ppm.
  • the milk to be blended in the beverage of the present invention can be any milk such as animal or plant-derived milk.
  • animal milk such as cow's milk, goat milk, sheep milk and horse milk
  • plant milk such as soy milk
  • milk is general.
  • These milks may be used alone or in admixture of two or more.
  • the form of the milk raw material is not particularly limited, and may be any of raw milk, whole milk, skim milk, whey and their powdered milk, milk protein concentrate, reduced milk from concentrated milk, and the like. These milk materials may be used alone or in admixture of two or more.
  • acidic milk can be used as milk blended in the beverage of the present invention.
  • Acidic milk refers to milk having an acidic pH, and includes both fermented acidic milk produced through a fermentation process using microorganisms and non-fermented acidic milk produced without undergoing a fermentation process using microorganisms.
  • acidic milk obtained by a method in which milk raw materials are previously fermented by microorganisms such as lactic acid bacteria and bifidobacteria and organic acids such as lactic acid are produced, organic acids such as lactic acid and citric acid, fruit juices, etc.
  • Examples include acidic milk obtained by a method of adding an acid component, or a mixture thereof.
  • a fermentation method used for normal fermented milk production examples thereof include stationary fermentation, stirring fermentation, shaking fermentation, and aeration fermentation. Fermentation is usually performed at a temperature of 30 to 40 ° C. until the pH becomes acidic.
  • the pH of the beverage of the present invention is not particularly limited as long as it is 3.5 or more, but is preferably 3.5 to 4.2, more preferably 3.5 to 4.0, and even more preferably 3.5 to 3.8.
  • a method using a sour agent, a method using acidic milk, a method using fruit juice, or a method using these methods in combination can be performed.
  • Examples of the acidulant include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, and fumaric acid, and inorganic acids such as phosphoric acid.
  • the preparation method of acidic milk is as above-mentioned.
  • the fruit juice include citrus fruit juices such as orange, lemon, and grapefruit. The amount of acidulant, acidic milk, and fruit juice used to adjust the pH is not particularly limited as long as the pH can be set to a desired value.
  • the amount of non-fat milk solid content (SNF) contained in the beverage of the present invention is not particularly limited, but is preferably 0.3 to 6.0% by weight, more preferably 0.4 to 4.0% by weight, and further preferably 0.5 to 1.5% by weight. If the content of the non-fat milk solid content is more than 6.0% by weight, it is difficult to maintain the stability of the milk protein in the beverage, and if it is less than 0.3% by weight, the flavor of milk cannot be sufficiently felt.
  • the non-fat milk solid content (SNF) is a value obtained by removing water and fat from milk among components constituting milk, and includes protein, carbohydrate, mineral, vitamin and the like as main components.
  • the beverage of the present invention includes monosaccharide (glucose, fructose, xylose, galactose, isomerized sugar, etc.), disaccharide (sucrose, maltose, lactose, trehalose, palatinose, etc.), oligosaccharide (fructo-oligosaccharide, malto-oligosaccharide, iso-sugar, etc.
  • Malto-oligosaccharides, galactooligosaccharides, coupling sugars, etc.), sugar alcohols (erythritol, xylitol, sorbitol, maltitol, lactitol, palatinit, reduced starch syrup, etc.) can be used.
  • high-intensity sweeteners such as sucralose, aspartame, acesulfame potassium, stevia, etc. may be used.
  • the beverage of the present invention can be appropriately selected and blended with other ingredients usually used in general beverages, as long as the desired effect is not impaired in addition to the above components.
  • fruit juice and vegetable juice can be blended with the beverage of the present invention.
  • the fruit juice include fruit juices such as peaches, apples, oranges, lemons, grapefruits, melons, grapes, bananas, and mangoes, but peaches are particularly preferable.
  • vegetable juices include vegetable juices such as tomatoes, carrots, pumpkins, peppers, cabbages and broccoli.
  • the fruit juice or vegetable juice may be a fruit juice or vegetable juice as it is, or may be concentrated.
  • it may be a turbid fruit juice or vegetable juice containing insoluble solids, or a transparent fruit juice or vegetable juice from which insoluble solids have been removed by a process such as microfiltration, enzyme treatment, or ultrafiltration.
  • extracts and extracts can also be used.
  • various additives acceptable for beverages for example, emulsifier (sucrose fatty acid ester, lecithin, etc.), thickening stabilizer (soy polysaccharide, pectin, carrageenan, gellan gum, xanthan gum, guar gum, etc.), Antioxidants (tocopherol, ascorbic acid, cysteine hydrochloride, etc.), flavors (lemon flavor, orange flavor, grape flavor, peach flavor, apple flavor, etc.), pigments (carotenoid pigments, anthocyanin pigments, caramel pigments, various synthetic colorants, etc.) Etc. may be added.
  • various functions such as vitamins (vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E, etc.) and minerals (potassium, sodium, calcium, magnesium, etc.) are expected in order to enhance health functions. Ingredients may be added.
  • the method for producing a beverage of the present invention may include a step of adjusting the pH of a beverage containing milk to 3.5 or more and a step of adding and mixing diglycerin myristic acid ester and / or a salt thereof to the beverage. Other processes follow the normal manufacturing method of the said drink.
  • the step of adjusting the pH of the beverage to 3.5 or more may be performed by the method using the acidulant, the method using acid milk, the method using fruit juice, or the method using these methods in combination.
  • the homogenization treatment may be carried out by a conventional method using a homogenizer generally used for food processing, and the pressure is preferably about 10 to 20 MPa with a homogenizer.
  • the temperature at the time of homogenization may be any temperature, and homogenization under general heating conditions is also possible. In general, it is preferable to perform sterilization before the homogenization, before or after filling the container after the homogenization.
  • the sterilization treatment is not particularly limited, and methods such as normal retort sterilization, batch sterilization, plate sterilization, and autoclave sterilization can be employed.
  • the method for inhibiting the growth of Propionibacterium in the beverage of the present invention includes a step of adjusting the pH of a beverage containing milk to 3.5 or more, and a step of adding and mixing diglycerin myristic acid ester and / or a salt thereof to the beverage It is characterized by including.
  • the pH of the beverage may be adjusted by the method using the acidulant, the method using acid milk, the method using fruit juice, or the method using these methods in combination.
  • Bacteria belonging to the genus Propionibacterium whose growth is suppressed by the propionibacterium bacterium (propionic acid bacterium) growth inhibitor and method of the present invention include, for example, Propionibacterium freudenreichii, Propionibacterium freudenreichii, Pro Propionibacterium cyclohexanicum, Propionibacterium jensenii, Propionibacterium acidipropionici, Propionibacterium thoenii, Propionibacterium thoenii, Propionibacterium thoenii Propionibacterium avidum, Propionibacterium acnes, Propionibacterium lymphophilum, Propionibacterium Guranyurosamu (Propionibacterium granulosam), but Propionibacterium - Puropionikamu (Propionibacterium propionicum), and the like, preferably include CP3351 strain present inventors have isolated from food.
  • the mycological properties (morphological observation, physiological and biochemical properties) of CP3351 strain are as follows. (a) Features of the village Diameter: Approximately 0.1mm (Medium No.804 agar plate) Shape: Circular Color: Milky White Transparency: Opaque Raised shape: Lens shape Surface / periphery shape: Both smooth
  • 16s rDNA base sequence DNA extracted from the CP3351 strain was amplified by PCR using primers for bacterial 16S rDNA amplification, and the 16S rDNA base sequence was determined (SEQ ID NO: 1 in the Sequence Listing).
  • 16S rDNA base sequence of this CP3351 strain as a result of homology search against Apollon DB-BA 3.0 and international base sequence database (GenBank / DDBJ / EMBL) using BLAST, CP3351 strain was Propionibacterium cyclohexanicum (reference strain TA-12 strain) ) Derived 16S rDNA base sequence showed high homology (98.7%).
  • CP3351 strain formed a cluster with Propionibacterium cyclohexanicum, The distances were recognized between the two partners, indicating different molecular phylogenetic positions.
  • CP3351 strain belongs to the genus Propionibacterium and is considered to be the closest relative to Propionibacterium cyclohexanicum, but it shows positive catalase reaction, no urease activity, and hydrated esculin. It does not decompose and does not ferment many sugars, especially the catalase reaction, which is different from typical properties of Propionibacterium cyclohexanicum From the above, both strains are judged as different species.
  • CP3351 strain is a new strain belonging to the genus Propionibacterium closely related to Propionibacterium cycrohexanicum. It was estimated that there was. Therefore, this strain was named Propionibacterium sp. CP3351 strain. This strain was founded on December 19, 2012 by the National Institute of Technology and Evaluation (NPMD), 2-5-8 Kazusa Kamashichi, Kisarazu City, Chiba Prefecture, Japan 292-0818. No. Room) was deposited with the deposit number NITE BP-1490 (identification indication: CP3351).
  • NPMD National Institute of Technology and Evaluation
  • the CP3351 strain isolated and identified in the present invention is the development of quality-preserving agents such as beverages, especially fruit juice beverages and acidic milk beverages, the determination of the ratio and content of blended components, and the setting of production conditions such as heating temperature and time Can be used as a reference stock in the test for
  • similar strains having 16S rDNA having high homology to 16335 rDNA of CP3351 strain can also be used in the same manner as CP3351 strain.
  • “high homology” means 95% or more homology, preferably 97% or more homology, more preferably 99% or more, to the 16S rDNA nucleotide sequence of CP3351 strain (SEQ ID NO: 1). Refers to homology, most preferably 100% homology.
  • the mutant strain includes natural mutation and normal artificial mutation means (for example, nucleotide such as ultraviolet ray, irradiation, N-methyl-N′-nitro-N-nitrosoguanidine, nitrosoguanidine, bromouracil, etc.). Both variants by base analogues etc.) are included.
  • normal artificial mutation means for example, nucleotide such as ultraviolet ray, irradiation, N-methyl-N′-nitro-N-nitrosoguanidine, nitrosoguanidine, bromouracil, etc.
  • skim milk powder 8 g was dissolved in water to obtain reduced skim milk. After adding 73g of fructose glucose liquid sugar and 33g of 3% by weight soybean polysaccharide to this reduced skim milk, add a mixture of 2.1g of 50% lactic acid and 0.9g of 10% citric acid solution to make it uniform. Stirring to obtain a milk-containing liquid.
  • Example 1 An acidic milk beverage was produced in the same manner as in Example 1 except that the pH of the product was adjusted to 3.45 and the diglycerin myristic acid ester was not mixed and added.
  • Example 2 An acidic dairy drink was produced in the same manner as in Example 1 except that diglycerin myristic acid ester was not mixed and added.
  • Example 4 An acidic milk beverage was produced in the same manner as in Example 1 except that the pH of the product was adjusted to 3.55.
  • Example 5 An acidic milk beverage was produced in the same manner as in Example 2 except that the pH of the product was adjusted to 3.55.
  • Example 6 An acidic milk beverage was produced in the same manner as in Example 3 except that the pH of the product was adjusted to 3.55.
  • Example 3 An acidic milk beverage was produced in the same manner as in Example 1 except that the pH of the product was adjusted to 3.55 and no diglycerin myristic acid ester was mixed and added.
  • Example 7 An acidic milk beverage was produced in the same manner as in Example 3 except that the pH of the product was adjusted to 3.99.
  • Example 8 An acidic milk beverage was produced in the same manner as in Example 1 except that the pH of the product was adjusted to 3.99 and 52 mg of diglycerin myristic acid ester was added and mixed.
  • Example 9 An acidic milk beverage was produced in the same manner as in Example 1 except that the pH of the product was adjusted to 3.99 and 104 mg of diglycerin myristic acid ester was added and mixed.
  • Example 4 An acidic milk beverage was produced in the same manner as in Example 1 except that the pH of the product was adjusted to 3.99 and no diglycerin myristic acid ester was mixed and added.
  • Test Example 1 Propionibacterium genus growth inhibition test Using the beverages produced in Examples 1 to 3 and Comparative Examples 1 and 2 as samples, Propionibacterium genus bacteria using diglycerin myristic acid ester A test for confirming the growth inhibitory effect was conducted.
  • Propionibacterium sp. CP3351 strain (NITE BP-1490) was used as a Propionibacterium genus bacterium. Colonies formed by culturing this strain on a GYP agar medium for 1 week were suspended in physiological saline.
  • Test Example 2 Propionibacterium growth inhibition test (comparison of product pH) Using the beverages produced in Examples 4 to 9 and Comparative Examples 3 to 4, samples were tested in the same manner as in Test Example 1 to confirm the effect of inhibiting the growth of Propionibacterium spp. By diglycerin myristic acid ester. The results are shown in Table 2.
  • Example 3 Propionibacterium genus growth inhibition test (comparison of strains used) Using the beverage produced in Example 3 (pH 3.8, 26 ppm diglycerin myristate ester) as a bacterium belonging to the genus Propionibacterium, Propionibacterium cyclohexanicum, Propionibacterium A test for confirming the effect of inhibiting the growth of Propionibacterium spp.
  • diglycerin myristic acid ester was conducted in the same manner as in Test Example 1, except that Propionibacterium freudenreichii was used. The results are shown in Table 3.
  • the growth inhibitory effect was confirmed for any strain of the genus Propionibacterium in the acidic milk beverage to which diglycerin myristic acid ester was added. Moreover, in the acidic milk drink which added diglycerin myristic acid ester, the inhibitory effect of the acetic acid production amount by the genus Propionibacterium was also confirmed.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biophysics (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Non-Alcoholic Beverages (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention identifie un microbe qui provoque l'apparition d'une odeur désagréable et d'un mauvais goût dans les boissons à base de lait acides ayant un pH supérieur ou égal à 3,5 et aborde le problème consistant à pourvoir à un moyen permettant d'inhiber la croissance dudit microbe, sans entraîner une perte de la saveur de la boisson d'origine. La présente invention concerne ainsi : un inhibiteur de croissance de bactéries appartenant au genre Propionibacterium, ledit inhibiteur comprenant, en tant que principe actif, un ester de diglycérol myristate et/ou un sel associé ; et une boisson à base de lait acide qui a un pH supérieur ou égal à 3,5 et qui comprend ledit inhibiteur de croissance de bactéries appartenant au genre Propionibacterium.
PCT/JP2013/084408 2013-01-25 2013-12-24 Boisson à base de lait acide et son procédé de production Ceased WO2014115465A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2014558473A JP6293063B2 (ja) 2013-01-25 2013-12-24 酸性乳性飲料およびその製造方法

Applications Claiming Priority (4)

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JP2013012338 2013-01-25
JP2013-012338 2013-01-25
JP2013-013745 2013-01-28
JP2013013745 2013-01-28

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WO2014115465A1 true WO2014115465A1 (fr) 2014-07-31

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016042813A (ja) * 2014-08-21 2016-04-04 ポッカサッポロフード＆ビバレッジ株式会社 非炭酸飲料、及びその製造方法、並びに非炭酸飲料におけるレトロネイザルアロマの組成の変化抑制方法

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Publication number Priority date Publication date Assignee Title
JPH08228676A (ja) * 1994-12-28 1996-09-10 Riken Vitamin Co Ltd 乳成分含有飲料
JP2003160411A (ja) * 2001-11-27 2003-06-03 Calpis Co Ltd 耐熱性好酸性菌抑制剤及び酸性飲料
JP2004229566A (ja) * 2003-01-30 2004-08-19 Riken Vitamin Co Ltd 食品の保存性向上剤
JP2006280386A (ja) * 2006-07-28 2006-10-19 Riken Vitamin Co Ltd 食品の保存性向上剤
WO2009069498A1 (fr) * 2007-11-27 2009-06-04 Meiji Dairies Corporation Agent et procédé pour améliorer la capacité de survie d'une bactérie lactique et composition alimentaire

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JPH10225281A (ja) * 1996-12-11 1998-08-25 Riken Vitamin Co Ltd 食品用抗菌剤

Patent Citations (5)

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Publication number Priority date Publication date Assignee Title
JPH08228676A (ja) * 1994-12-28 1996-09-10 Riken Vitamin Co Ltd 乳成分含有飲料
JP2003160411A (ja) * 2001-11-27 2003-06-03 Calpis Co Ltd 耐熱性好酸性菌抑制剤及び酸性飲料
JP2004229566A (ja) * 2003-01-30 2004-08-19 Riken Vitamin Co Ltd 食品の保存性向上剤
JP2006280386A (ja) * 2006-07-28 2006-10-19 Riken Vitamin Co Ltd 食品の保存性向上剤
WO2009069498A1 (fr) * 2007-11-27 2009-06-04 Meiji Dairies Corporation Agent et procédé pour améliorer la capacité de survie d'une bactérie lactique et composition alimentaire

Non-Patent Citations (1)

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Title
YAMAZAKI, K. ET AL.: "Enhancement of antilisterial activity of essential oil constituents by nisin and diglycerol fatty acid ester.", FOOD MICROBIOLOGY, vol. 21, no. 3, June 2004 (2004-06-01), pages 283 - 289 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016042813A (ja) * 2014-08-21 2016-04-04 ポッカサッポロフード＆ビバレッジ株式会社 非炭酸飲料、及びその製造方法、並びに非炭酸飲料におけるレトロネイザルアロマの組成の変化抑制方法

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TW201440671A (zh) 2014-11-01
JPWO2014115465A1 (ja) 2017-01-26
JP6293063B2 (ja) 2018-03-14
TWI631902B (zh) 2018-08-11

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