Drink and food composition and production method of raw material of the same

Abstract

To provide drink and food in which component denaturation is suppressed relative to drink and food and its material which are produced by a conventional high temperature heating sterilization method and high pressure sterilization method, and breeding of microbes are suppressed sufficiently, a production method of its raw material, and drink and food and its raw material produced by the above-mentioned production method.SOLUTION: A production method of a drink and food composition and its raw material includes a step of holding the raw material or an intermediate product of the drink and food composition at a temperature of 30 to 80°C and at a pressure of 300 to 1000 MPa.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a food and drink composition, a method for producing the same and its raw materials, and a food and drink composition and its raw materials obtained by the production method.

Background Art

[0002] Conventionally, as a method for suppressing the growth and reproduction of microorganisms contained in food and drink products and their raw materials, high-temperature heat sterilization methods such as retort sterilization and ultra-high temperature heat treatment (UHT method) have generally been used. However, in the high-temperature heat sterilization method, there is a problem that the components contained in food and drink products and their raw materials, and the substances necessary for the production of food and drink products may be denatured, and as a result, the desired characteristics required for food and drink products cannot be obtained. For example, in food and drink products containing enzymes and thickeners, there has been a problem that the enzymes and thickeners are denatured and inactivated by high-temperature heat sterilization during the production process.

[0003] On the other hand, in some food and drink products, a sterilization method by applying pressure at a lower temperature compared to the high-temperature heat sterilization method has been proposed. For example, in Patent Document 1, a sterilization method for food and drink products including a step of performing non-heated high-pressure treatment at 3500 to 8000 bar has been proposed. Further, in Patent Document 2, a sterilization method for food and drink products including a step of performing treatment at a pressure of 100 MPa at a temperature of 65 to 75°C has been proposed. However, in such high-pressure treatment, there has been a problem that some microorganisms show resistance and sufficient sterilization cannot be performed.

[0004] Also, in Patent Documents 3 and 4, sterilization methods by applying a certain temperature and pressure to food and drink products have been proposed respectively, but all of them are technologies aimed at achieving both sterilization of food and drink products and inactivation of enzymes, and are not aimed at achieving both sterilization and components such as enzymes contained in food and drink products.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] Under such circumstances, compared with food and drink products and their raw materials produced through conventional high-temperature heating sterilization methods or high-pressure sterilization methods, there is a technical problem of providing a method for producing food and drink products and their raw materials in which component denaturation is suppressed while the growth of microorganisms is sufficiently suppressed, and food and drink products and their raw materials obtained by such a production method.

[0007] Therefore, an object of the present invention is to provide a method for producing food and drink products and their raw materials in which component denaturation is suppressed while the growth of microorganisms is sufficiently suppressed, compared with food and drink products and their raw materials produced through conventional high-temperature heating sterilization methods or high-pressure sterilization methods, and food and drink products and their raw materials obtained by such a production method. [Summary of the Invention]

[0008] The present inventors have found that by holding a raw material or intermediate of a food and drink composition at a temperature of 30 to 80°C and a pressure of 300 to 1000 MPa, compared with food and drink products and their raw materials produced through conventional high-temperature heating sterilization methods or high-pressure sterilization methods, it is possible to produce a food and drink composition and its raw materials in which component denaturation is suppressed while the growth of microorganisms is sufficiently suppressed. The present invention is based on such findings.

[0009] According to the present invention, the following inventions are provided. [1] A method for producing a food and drink composition or its raw material, comprising: a step of holding the raw material or intermediate of the food and drink composition at a temperature of 30 to 80°C and a pressure of 300 to 1000 MPa and the production method. [2] The method according to [1], wherein the holding temperature in the holding step is 40 to 70°C. [3] The method according to [1] or [2], wherein the holding pressure in the holding step is 400 to 800 MPa. [4] The method according to any one of [1] to [3], wherein the holding time in the holding step is 1 minute or more. [5] The method according to any one of [1] to [4], wherein the raw material or intermediate of the food or drink composition contains either or both of an enzyme and a thickener. [6] The method according to [5], wherein the enzyme is at least one selected from the group consisting of carboxypeptidase, α - acetolactate decarboxylase, glucoamylase, and α - glucosidase. [7] A food or drink composition or its raw material obtained by the production method according to any one of [1] to [6]. [8] The food or drink composition or its raw material according to [7], which is a fermented food or drink or a food additive. [9] The food or drink composition or its raw material according to [7], which is an enzyme composition.

[0010] According to the present invention, compared with foods and drinks and their raw materials produced through conventional high - temperature heat sterilization methods or high - pressure sterilization methods, it is possible to produce food and drink compositions and their raw materials in which component denaturation is suppressed while the growth of microorganisms is sufficiently suppressed. In particular, according to the present invention, it is possible to produce food and drink compositions and their raw materials in which the growth of microorganisms that could not be sufficiently suppressed by conventional high - pressure sterilization methods is also sufficiently suppressed. Detailed description of the invention

[0011] In this specification, "suppression of the growth of microorganisms" is used interchangeably with so - called "sterilization". For example, "a food or drink composition or its raw material in which the growth of microorganisms is suppressed" is used interchangeably with "a sterilized food or drink and its raw material".

[0012] In addition, in this specification, the "food and beverage composition or its raw materials" includes the final products of beverages and foods themselves, and the materials used in the production of such beverages and foods. The "materials" may be those directly added to the food and beverage composition, or those indirectly added to the food and beverage composition (i.e., the components that constitute the materials directly added to the food and beverage composition). Therefore, the "food and beverage composition or its raw materials" is a concept that also includes such materials indirectly added to the food and beverage composition. Examples of materials indirectly added to the food and beverage composition include, for example, one component (such as a solvent, excipient, etc.) that constitutes a food additive directly added to the food and beverage composition. Also, the "materials" may be those ultimately contained in the beverage or food, or those not ultimately contained in the beverage or food (for example, those used in the process of manufacturing the beverage or food but ultimately removed).

[0013] In addition, in this specification, the "enzyme composition" refers to a composition having one or more enzyme activities. For example, in the field of food and beverages, the "enzyme composition" includes the enzyme itself that can be used as a food additive, enzyme preparations, food raw materials having enzyme activity, and the like.

[0014] [Method for Producing Food and Beverage Composition or Its Raw Materials] According to one aspect of the present invention, a method for producing a food and beverage composition and its raw materials (hereinafter, also simply referred to as "the production method of the present invention") is provided.

[0015] The production method of the present invention includes a step of holding a raw material or intermediate of a food and beverage composition at a temperature of 30 to 80 °C and a pressure of 300 to 1000 MPa (hereinafter, also referred to as the "sterilization step").

[0016] In the sterilization step, the holding temperature of the raw material or intermediate of the food or drink composition is not particularly limited as long as it is 30 to 80°C. However, from the perspective of suppressing the denaturation of more components contained in the food or drink composition and its raw materials, it is preferably 30 to 70°C, more preferably 30 to 60°C, and even more preferably 30 to 50°C. By setting the holding temperature of the raw material or intermediate of the food or drink composition in the sterilization step to 30°C or higher, in combination with the holding pressure described later, the growth of microorganisms in the food or drink composition and its raw materials can be sufficiently suppressed. On the other hand, by setting the holding temperature to 80°C or lower, the denaturation of various types of components such as enzymes can be suppressed.

[0017] Thus, in the sterilization step of the production method of the present invention, by combining the above-described heating and the pressurization described later, even if the heating is at a temperature lower than that of the conventional high-temperature heating sterilization method, the growth of microorganisms in the food or drink composition and its raw materials can be sufficiently suppressed. On the other hand, in the production method of the present invention, since the heating in the sterilization step is performed at a relatively low temperature as described above, the denaturation of more components can be suppressed compared to the conventional high-temperature heating sterilization method.

[0018] The heating means in the sterilization step is not particularly limited as long as it is a heating means used for sterilizing food or drink. For example, it includes dipping the raw material or intermediate of the food or drink composition in a hot water bath, spraying steam on the raw material or intermediate of the food or drink composition, and low-temperature treatment by pasteurization.

[0019] In the sterilization step, the holding pressure of the raw material or intermediate of the food and drink composition is not particularly limited as long as it is 300 to 1000 MPa, but preferably 400 to 1000 MPa, more preferably 400 to 900 MPa, and even more preferably 400 to 800 MPa. By setting the holding pressure of the raw material or intermediate of the food and drink composition in the sterilization step to 300 MPa or more, in combination with the above-described holding temperature, the growth of microorganisms in the food and drink composition and its raw materials can be sufficiently suppressed. On the other hand, the upper limit of the holding pressure is not inherently limited, but in view of the pressure upper limit of the apparatus generally used in the sterilization step, the holding pressure is set to 1000 MPa or less. With only the conventional high-pressure sterilization method in which the holding pressure is several hundred MPa, the growth of pressure-resistant microorganisms could not be sufficiently suppressed. However, in the production method of the present invention, by combining relatively low-temperature heating and pressurization as described above, the growth of pressure-resistant microorganisms that could not be sufficiently suppressed by the conventional high-pressure sterilization method can also be sufficiently suppressed.

[0020] As the pressurizing means in the sterilization step, there is no particular limitation as long as it is a pressurizing means used for sterilizing food and drink, and examples thereof include pressurization by hydrostatic pressure, pressurization by hydraulic pressure or gas pressure, and the like.

[0021] In the sterilization step, the lower limit of the holding time of the raw material or intermediate of the food and drink composition is not particularly limited as long as the effects of the present invention are achieved, but preferably 1 minute, more preferably 2 minutes, even more preferably 3 minutes, and particularly preferably 5 minutes. On the other hand, the upper limit of the holding time of the raw material or intermediate of the food and drink composition is not particularly limited as long as the effects of the present invention are achieved, but preferably 60 minutes, more preferably 30 minutes, even more preferably 15 minutes, and particularly preferably 10 minutes. By setting the lower limit and upper limit of the holding time of the raw material or intermediate of the food and drink composition in the sterilization step within the above-described ranges, when the holding temperature and holding pressure are as described above, the denaturation of components in the food and drink composition and its raw materials can be more favorably suppressed while more favorably suppressing the growth of microorganisms. Specifically, it is possible to more favorably suppress a decrease in quality associated with changes in the flavor, physical properties, and appearance of the food and drink composition and its raw materials, and a decrease in enzyme activity.

[0022] As described above, the production method of the present invention can sufficiently suppress the growth of microorganisms while suppressing the denaturation of components such as enzymes and thickeners in the production process of food and drink compositions and their raw materials. Therefore, in one embodiment, the raw material or intermediate of the food and drink composition obtained by the production method of the present invention contains components that are easily denatured such as enzymes and thickeners.

[0023] The enzyme contained in the raw material or intermediate of the food and drink composition can be used without particular limitation as long as it is an enzyme that can be permitted in food hygiene, such as an enzyme usually contained in food and drink, an enzyme usually used in the production of food and drink, etc. Such enzymes include, for example, carbohydrases (e.g., amylase, glucoamylase, galactosidase, pullulanase, cellulase, pectinase, α-glucosidase, β-glucosidase, xylanase, glucanase, mannanase, etc.), proteases (e.g., carboxypeptidase, aminopeptidase, papain, pancreatin, bromelain, pepsin, etc.), decarboxylases (e.g., α-acetolactate decarboxylase, etc.), esterases, lipases, tannases, etc. In the raw material or intermediate of the food and drink composition, one kind of enzyme may be contained alone, or two or more kinds of enzymes may be contained in combination.

[0024] The thickener contained in the raw material or intermediate of the food and drink composition can be used without particular limitation as long as it is a thickener that can be permitted in food hygiene, such as a thickener usually contained in food and drink, a thickener usually used in the production of food and drink, etc. Such thickeners include, for example, pectin, guar gum, xanthan gum, tamarind gum, carrageenan, propylene glycol, carboxymethyl cellulose, arabinogalactan, yeast cell wall, dextran, pullulan, etc. In the raw material or intermediate of the food and drink composition, one kind of thickener may be contained alone, or two or more kinds of thickeners may be contained in combination.

[0025] In addition, in one embodiment, the raw materials or intermediates of the food and drink composition obtained by the production method of the present invention contain microorganisms, particularly microorganisms that have an adverse effect on the food and drink composition itself and / or in the production process thereof.

[0026] The microorganisms contained in the raw materials or intermediates of the food and drink composition are not particularly limited as long as they are microorganisms that are not acceptable in terms of food hygiene, microorganisms that are not acceptable in the production of the food and drink composition and its raw materials, etc. For example, lactic acid bacteria (e.g., lactic acid bacteria belonging to the genus Lactobacillus, lactic acid bacteria belonging to the genus Lactococcus, lactic acid bacteria belonging to the genus Leuconostoc, lactic acid bacteria belonging to the genus Streptococcus, etc.), bacteria belonging to the genus Bacillus, bacteria belonging to the genus Salmonella, bacteria belonging to the genus Campylobacter, Escherichia coli, etc. can be mentioned.

[0027] In particular, the production method of the present invention can sufficiently suppress the growth of pressure-resistant microorganisms that could not be sufficiently suppressed by conventional high-pressure sterilization methods. Therefore, in one embodiment, the microorganisms contained in the raw materials or intermediates of the food and drink composition include such pressure-resistant microorganisms. Examples of pressure-resistant microorganisms include Lactobacillus lindneri, Lactobacillus delbrueckii, etc.

[0028] [Food and drink composition or its raw material] According to another aspect of the present invention, there is provided a food and drink composition obtained by the production method of the present invention or its raw material (hereinafter, also simply referred to as "the food and drink composition or raw material of the present invention"). Since the food and drink composition or raw material of the present invention is obtained through the above-described sterilization step, compared with food and drink and their raw materials produced through conventional high-temperature heat sterilization methods and high-pressure sterilization methods, the denaturation of components is suppressed while the growth of microorganisms is sufficiently suppressed.

[0029] The type of the food and drink composition is not particularly limited, and examples thereof include fermented food and drink, particularly alcoholic beverages (e.g., beer-flavored beverages, wines, liqueurs, etc.), soft drinks, various food additives, and their raw materials.

[0030] The raw materials of the food and drink composition are not particularly limited, and examples thereof include enzyme compositions. The enzyme composition is a composition containing one or more enzymes, which is formulated in the manufacturing process of the food and drink composition and exhibits a desired enzyme activity in some cases. Examples of the enzymes contained in the enzyme composition include carbohydrases (e.g., amylase, glucoamylase, galactosidase, pullulanase, cellulase, pectinase, α-glucosidase, β-glucosidase, xylanase, glucanase, mannanase, etc.), proteases (e.g., carboxypeptidase, aminopeptidase, papain, pancreatin, bromelain, pepsin, etc.), decarboxylases (e.g., α-acetolactate decarboxylase, etc.), esterases, lipases, tannases, etc. In the enzyme composition, one kind of enzyme may be contained alone, or two or more kinds of enzymes may be contained in combination.

Examples

[0031] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

[0032] Example 1: Examination of the influence of the combination of temperature and pressure on the bactericidal effect In order to evaluate the influence of the combination of temperature and pressure on the growth of microorganisms, tests were conducted according to the following procedure.

[0033] (Preparation of samples) As a microbial strain for examining the bactericidal effect, a sample was prepared using Lactobacillus lindneri DSM20690 strain. Specifically, first, the cells of DSM20690 strain suspended in 10 mL of MRS liquid medium (manufactured by Becton Dickinson) in a test tube were statically cultured at 30 °C for 72 hours. Next, the obtained culture solution was transferred to a test tube containing newly prepared 10 mL of MRS liquid medium, and further statically cultured at 30 °C for 24 hours to obtain a culture solution containing cells in the logarithmic growth phase. Then, the obtained culture solution was centrifuged (4 °C, 5,000×g, 5 minutes) to recover the cells, and suspended in PBS (manufactured by Sigma Aldrich) so that the initial cell number became 1.0×10 7 cfu / mL, and a cell suspension used as a sample was obtained. Note that cfu means colony forming unit.

[0034] (Heating and pressurization treatment) 10 mL of the prepared sample was sealed in a polyethylene pouch bag so that as little air as possible entered, and subjected to heating and pressurization treatment. Specifically, the pouch bag containing the sample was put into the pressure vessel of a servo motor-driven ultra-high pressure hydrostatic pressure treatment device (Servo Pressurer 500, manufactured by Sugino Machine Limited), and the treatment conditions for each test section were set to the temperature and pressure shown in Table 1 below, and heating and pressurization treatment was performed for 10 minutes. Note that the treatment time was 10 minutes after reaching the set pressure, and heating was also performed including the process of increasing and decreasing the pressure.

[0035]

Table 1

[0036] (Measurement of cell number) After the heat and pressure treatment, the cell suspension was taken out from each pouch bag, and a 10-fold serial dilution series of the suspension was obtained using PBS. Next, 100 μL of the obtained suspension was spread on an MRS agar plate (manufactured by Becton Dickinson). Then, the MRS agar plate on which the suspension was spread was sealed in a container together with an anaerobic culture kit (AnaeroPack (registered trademark) - Kenki, manufactured by Mitsubishi Gas Chemical Company, Inc.) and cultured at 30°C for 7 days. After the culture, the number of cells contained in the heat and pressure-treated cell suspension was calculated as cfu / mL by counting the colonies formed on the agar plate. The measured cell numbers for each test group are shown in Table 2 below.

[0037]

Table 2

[0038] From the results shown in Table 2, it can be seen that in test sections 8 to 10 heated to 30°C and pressurized to 300 MPa, 400 MPa, or 500 MPa, the number of bacterial cells decreased significantly compared to test section 6 heated to 30°C without pressurization. In particular, in test sections 9 and 10 heated to 30°C and pressurized to 400 MPa or 500 MPa, it can be seen that the number of bacterial cells decreased particularly significantly compared to test section 6. Also, in test sections 13 to 15 heated to 40°C and pressurized to 300 MPa, 400 MPa, or 500 MPa, it can be seen that the number of bacterial cells decreased significantly compared to test section 11 heated to 40°C without pressurization. In particular, in test sections 14 and 15 heated to 40°C and pressurized to 400 MPa or 500 MPa, it can be seen that the number of bacterial cells decreased particularly significantly compared to test section 11. Further, in test sections 18 to 20 heated to 50°C and pressurized to 300 MPa, 400 MPa, or 500 MPa, it can be seen that the number of bacterial cells decreased significantly compared to test section 16 heated to 50°C without pressurization. In particular, in test sections 19 and 20 heated to 50°C and pressurized to 400 MPa or 500 MPa, it can be seen that the number of bacterial cells decreased particularly significantly compared to test section 16. On the other hand, in test sections 7, 12, and 17 heated to 30°C, 40°C, or 50°C and pressurized to 200 MPa, it can be seen that there were no significant fluctuations in the number of bacterial cells compared to test sections 6, 11, and 16 heated to 30°C, 40°C, or 50°C without pressurization, respectively.

[0039] Note that at the same temperature, when the pressure is 300 MPa or more, since there is a tendency for the number of bacterial cells to decrease as the pressure increases, it is suggested that when pressurized at a pressure exceeding 500 MPa at each temperature shown in Table 2, the number of bacterial cells will decrease even more than that shown in Table 2. On the other hand, at the same pressure, when the temperature is 30°C or more, since there is a tendency for the number of bacterial cells to decrease as the temperature increases, it is suggested that when heated at a temperature exceeding 50°C at each pressure shown in Table 2, the number of bacterial cells will decrease even more than that shown in Table 2.

[0040] Example 2: Examination of the influence of the combination of temperature and pressure on enzyme activity 1 To evaluate the effect of the combination of temperature and pressure on enzyme activity, tests were conducted according to the following procedure.

[0041] (Preparation of samples) As enzyme agents for examining enzyme activity, commercially available enzyme agents were used as samples. Samples were prepared using enzyme agent A with an α-glucosidase activity of 170 U / mL, enzyme agent B with a carboxypeptidase activity of 1,000 U / g, and enzyme agent C with an α-acetolactate decarboxylase activity of 2,500 U / g. Specifically, for enzyme agent A and enzyme agent C which are liquid preparations, the stock solutions were used as samples, and for enzyme agent B which is a powder preparation, a solution dissolved in 50 mM potassium phosphate buffer (pH 5.0) to a concentration of 10% (w / v) was used as the sample.

[0042] (Heating and pressurization treatment) 10 mL of each prepared sample was sealed in a polyethylene pouch bag so that as little air as possible entered, and subjected to heating and pressurization treatment. Specifically, the pouch bags containing each sample were placed into the pressure vessel of a servo motor-driven ultra-high pressure hydrostatic pressure treatment apparatus (Servo Presser 500, manufactured by Sugino Machine Limited), and the treatment conditions for each test group were set to the temperatures and pressures shown in Table 3 below, and heating and pressurization treatment was carried out for 10 minutes. The treatment time was set to 10 minutes after reaching the set pressure, and heating was also performed including the processes of increasing and decreasing pressure.

[0043]

Table 3

[0044] (Evaluation of α-glucosidase activity) The activity of α-glucosidase contained in enzyme agent A was evaluated according to the following procedure. First, p-nitrophenyl-α-D-glucoside (manufactured by Nacalai Tesque, Inc.) was dissolved in 50 mM sodium acetate buffer (pH 5.0) to obtain a 5 mM substrate solution. Next, 5 μL of a heat- and pressure-treated sample of enzyme agent A appropriately diluted with the same sodium acetate buffer was added to 100 μL of the obtained substrate solution, and an enzyme reaction was carried out at 37°C for 10 minutes. After adding 50 μL of 0.2 M aqueous sodium carbonate solution to stop the reaction, α-nitrophenol, which is the reaction product, was quantified by measuring the absorbance at a wavelength of 400 nm, and the enzyme activity of α-glucosidase was evaluated. As a standard product of the reaction product, α-nitrophenol (manufactured by Kanto Chemical Co., Inc.) dissolved in the same sodium acetate buffer as the substrate was used.

[0045] (Evaluation of Carboxypeptidase Activity) The activity of carboxypeptidase contained in enzyme agent B was evaluated using an acidic carboxypeptidase measurement kit (manufactured by Kikkoman Biochemifa Co., Ltd.). Note that 10 mM sodium acetate buffer (pH 5.0) was used as the diluent for the heat- and pressure-treated sample.

[0046] (Evaluation of α-Acetolactate Decarboxylase Activity) Using the suppression of diacetyl production during wort fermentation as an index, the α-acetolactate decarboxylase activity contained in enzyme agent C was evaluated. Specifically, crushed barley malt and a polysaccharide-degrading enzyme were added to a charging tank filled with warm water maintained at 50 to 60°C, and then the temperature was gradually increased to obtain a saccharified solution. Next, the obtained saccharified solution was filtered to remove malt residues and obtain wort. Next, hops were added to the obtained wort, boiled, and then subjected to solid-liquid separation treatment and cooled to obtain clear wort. Next, 300 mL of the obtained cooled wort was aliquoted into a 1 L plastic container, yeast and 30 μL of enzyme agent C that had been subjected to heating and pressurization treatment were added, and the mixture was vigorously shaken up and down to aerate. Next, after standing in a constant temperature water bath at 12°C for 2 hours, it was shaken up and down vigorously again to aerate, and fermentation was carried out by standing in a constant temperature water bath at 12°C for 7 days. Next, the obtained fermented liquid was transferred to a 500 mL medium bottle, and the sample that had been standing in a constant temperature water bath at 10°C for 4 days was used to quantify the diacetyl contained in the sample. The method for quantifying diacetyl was carried out according to the Revised BCOJ Beer Analysis Method (compiled by the International Technical Committee of the Beer Brewing Association). Since the diacetyl contained in the sample is decomposed by the activity of α-acetolactate decarboxylase, the lower the amount of diacetyl contained in the sample, the higher the activity of α-acetolactate decarboxylase is indicated.

[0047] The activities of carboxypeptidase contained in enzyme agent B and α-glucosidase contained in enzyme agent A (both relative values with respect to test groups 25 and 21 without heating and pressurization) are shown in Table 4-1 below.

[0048]

Table 4-1

[0049] From the results shown in Table 4-1, regarding the activity of carboxypeptidase and α-glucosidase, in test groups 27 and 23 heated at 50°C and pressurized at 200 MPa, and test groups 28 and 24 heated at 50°C and pressurized at 500 MPa, it can be seen that the activity of each enzyme is maintained at the same level or increased compared to test groups 26 and 22 heated at 50°C without pressurization. Also, it can be seen that the activity of each enzyme is maintained at the same level or increased compared to test groups 25 and 21 without heating and without pressurization.

[0050] Also, the α-acetolactate decarboxylase activity (the amount of diacetyl contained in the sample) contained in enzyme agent C is shown in Table 4-2 below.

Table 4-2

[0051] From the results shown in Table 4-2, regarding α-acetolactate decarboxylase, in test group 31 heated at 50°C and pressurized at 200 MPa, and test group 32 heated at 50°C and pressurized at 500 MPa, it can be seen that the activity of α-acetolactate decarboxylase is maintained at the same level compared to test group 30 heated at 50°C without pressurization. Also, it can be seen that the activity of α-acetolactate decarboxylase is maintained at the same level or increased compared to test groups 25 and 21 without heating and without pressurization. Also, it can be seen that the activity of α-acetolactate decarboxylase increases significantly compared to the control without adding the enzyme agent.

[0052] Example 3: Examination of the influence of the combination of temperature and pressure on enzyme activity 2 To evaluate the influence of the combination of temperature and pressure on enzyme activity, except that the treatment conditions of each test group were set to the temperatures and pressures shown in Table 5 below by replacing enzyme agent C with enzyme agent D having a glucoamylase activity of 1900 U / g, the test was conducted according to the same procedure as in Example 2. The enzyme activity (glucoamylase activity) of enzyme agent D, which is a liquid glucoamylase preparation, was evaluated by the following method.

[0053] (Evaluation of glucoamylase activity) The activity of glucoamylase contained in Enzyme Agent D was evaluated using a saccharifying power fractionation and quantification kit (manufactured by Kikkoman Biochemifa Co., Ltd.). For the dilution solution of the heated and pressurized sample, 10 mM sodium acetate buffer (pH 5.0) was used.

[0054] [Table 5]

[0055] The activities of glucoamylase contained in Enzyme Agent D, carboxypeptidase contained in Enzyme Agent B, and α-glucosidase contained in Enzyme Agent A (all relative values with respect to the test group without heating and pressurization) are shown in Table 6 below.

[0056] [Table 6]

[0057] From the results shown in Table 6, it can be seen that in test sections 24 and 35 pressurized to 500 MPa and heated to 50 °C or 70 °C, the activity of α-glucosidase is maintained at the same level or increased compared to test section 21 without pressurization and heating. On the other hand, in test section 36 pressurized to 500 MPa and heated to 80 °C, it can be seen that the activity of α-glucosidase decreases significantly compared to test section 21 without pressurization and heating. Similarly, in test sections 38 and 39 pressurized to 500 MPa and heated to 50 °C or 70 °C, it can be seen that the activity of glucoamylase is maintained at the same level or increased compared to test section 37 without pressurization and heating. On the other hand, in test section 40 pressurized to 500 MPa and heated to 80 °C, it can be seen that the activity of glucoamylase decreases below the detection limit. Also, in test section 28 pressurized to 500 MPa and heated to 50 °C, it can be seen that the activity of carboxypeptidase is maintained at the same level compared to test section 25 without pressurization and heating. On the other hand, in test sections 43 and 44 pressurized to 500 MPa and heated to 70 °C or 80 °C, it can be seen that the activity of carboxypeptidase decreases significantly compared to test section 25 without pressurization and heating.

Claims

1. A method for producing a food or drink composition or its raw material, comprising a step of holding the raw material or intermediate of the food or drink composition at a temperature of 30 to 80°C and a pressure of 300 to 1000 MPa. The production method as described above.

2. The method according to Claim 1, wherein the holding temperature in the holding step is 40 to 70°C.

3. The method according to Claim 1 or 2, wherein the holding pressure in the holding step is 400 to 800 MPa.

4. The method according to Claim 1 or 2, wherein the holding time in the holding step is 1 minute or more.

5. The method according to Claim 1 or 2, wherein the raw material or intermediate of the food or drink composition contains either or both of an enzyme and a thickener.

6. The method according to Claim 5, wherein the enzyme is at least one selected from the group consisting of carboxypeptidase, α-acetolactate decarboxylase, glucoamylase, and α-glucosidase.

7. A food or drink composition or its raw material obtained by the production method according to Claim 1 or 2.

8. The food or drink composition or its raw material according to Claim 7, which is a fermented food or drink or a food additive.

9. The food or drink composition or its raw material according to Claim 7, which is an enzyme composition.

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