Lactic acid bacteria-containing beverage having improved disharmony in texture change, and method for producing same

Abstract

Disclosed is a lactic acid bacteria-containing beverage containing at least one component selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid. A + B + 200C + 10D + 10E + 10F is 0.2 or more, where A (ppm) is the concentration of acetoin, B (ppm) is the concentration of diacetyl, C (ppm) is the concentration of 2-heptanone, D (ppm) is the concentration of acetic acid, E (ppm) is the concentration of propionic acid, and F (ppm) is the concentration of hexanoic acid. In the beverage containing lactic acid bacteria, the disharmony of the taste change is improved.

Description

Technical Field

[0001] The present invention relates to a lactic acid bacteria-containing beverage in which the disharmony of taste change (taste flow) is improved, and a method for producing the same. Background Art

[0002] Patent Document 1 discloses an alcoholic acidic milk beverage characterized by containing 0.5 to 7.0% by weight of non-fat milk solid components, 0.2% by weight or less of milk fat, 1 to 30% by volume of ethanol and an organic acid, having a pH of 2.5 to 3.4, and having a prescribed absorbance at a specific wavelength, and using fermented milk obtained by lactic acid bacteria as its starting material. Patent Document 1 states that since this milk beverage contains an appropriate amount of alcohol, it has a good flavor, and even when stored for a long time, there is no browning of the solution, aggregation of milk proteins, or precipitation, and it is a clarified and excellent milk beverage with a refreshing feeling.

[0003] Prior Art Documents

[0004] Patent Documents

[0005] Patent Document 1: Japanese Patent Laid-Open No. 8-154652 Summary of the Invention

[0006] The present inventors have found a new problem that the disharmony of taste change (the generation of a sticky feeling and the reduction of the refreshing feeling of acidity) is felt in lactic acid bacteria-containing beverages.

[0007] This time, the present inventors have found that by containing at least one component selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid in a lactic acid bacteria-containing beverage at a specific concentration range, the disharmony of taste change can be improved. The present invention is based on this finding.

[0008] Therefore, the present invention provides a lactic acid bacteria-containing beverage in which the disharmony of taste change is improved, and a method for producing the same.

[0009] That is, according to the present invention, the following inventions can be provided.

[0010] (1) A lactic acid bacteria-containing beverage, which is a lactic acid bacteria-containing beverage containing at least one component selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid, wherein when the concentration of acetoin is A (ppm), the concentration of diacetyl is B (ppm), the concentration of 2-heptanone is C (ppm), the concentration of acetic acid is D (ppm), the concentration of propionic acid is E (ppm), and the concentration of hexanoic acid is F (ppm), A + B + 200C + 10D + 10E + 10F is 0.2 or more.

[0011] (2) The lactic acid bacteria-containing beverage according to (1) above, wherein A + B + 200C + 10D + 10E + 10F is 0.3 or more.

[0012] (3) The lactic acid bacteria-containing beverage according to (1) above, wherein A + B + 200C + 10D + 10E + 10F is 0.4 or more.

[0013] (4) The lactic acid bacteria-containing beverage according to any one of (1) to (3) above, wherein the content of lactic acid bacteria is 4 billion to 400 billion per 100 mL.

[0014] (5) The lactic acid bacteria-containing beverage according to any one of (1) to (3) above, wherein the alcohol concentration of the lactic acid bacteria-containing beverage is 3 to 15 v / v%.

[0015] (6) A method for manufacturing a lactic acid bacteria-containing beverage, which includes a step of adjusting the concentration of at least one component selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid and containing lactic acid bacteria, and adjusting it in such a way that when the concentration of acetoin is A (ppm), the concentration of diacetyl is B (ppm), the concentration of 2-heptanone is C (ppm), the concentration of acetic acid is D (ppm), the concentration of propionic acid is E (ppm), and the concentration of hexanoic acid is F (ppm), A + B + 200C + 10D + 10E + 10F is 0.2 or more.

[0016] (7) A method for improving the disharmony of taste changes in a lactic acid bacteria-containing beverage, which includes a step of adjusting the concentration of at least one component selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid, and adjusting it in such a way that when the concentration of acetoin is A (ppm), the concentration of diacetyl is B (ppm), the concentration of 2-heptanone is C (ppm), the concentration of acetic acid is D (ppm), the concentration of propionic acid is E (ppm), and the concentration of hexanoic acid is F (ppm), A + B + 200C + 10D + 10E + 10F is 0.2 or more.

[0017] According to the present invention, it is possible to improve the disharmony of taste changes in a lactic acid bacteria-containing beverage (the generation of a sticky feeling and the reduction of a refreshing sour taste). In addition, in the case where the lactic acid bacteria-containing beverage is an alcoholic beverage containing alcohol, it is also possible to reduce an unpleasant alcoholic feeling (astringency). Detailed Embodiments

[0018] In the present invention, an "alcoholic beverage" means a beverage containing ethanol, and preferably a beverage having an alcohol content of 1 degree or more that is regarded as an alcoholic beverage under the Liquor Tax Law.

[0019] In the present invention, a "non-alcoholic beverage" refers to a beverage with an alcohol content of less than 1 degree that is not regarded as an alcoholic beverage under the Liquor Tax Law. Among "non-alcoholic beverages", a beverage that contains no alcohol at all, i.e., has an alcohol content of 0 v / v%, may be specifically referred to as a "completely non-alcoholic beverage".

[0020] In the present invention, "disharmony in taste change" refers to the generation and enhancement of a sticky feeling and the reduction of the refreshing feeling of acidity.

[0021] In the present invention, the unit "ppm" has the same meaning as "mg / L", and the unit "ppb" has the same meaning as "μg / L".

[0022] The beverage of the present invention contains lactic acid bacteria. The lactic acid bacteria contained in the beverage of the present invention are not particularly limited as long as they are bacteria that produce energy by decomposing sugar to produce lactic acid. For example, Lactobacillus, Oenococcus, Pediococcus, Lactococcus, etc. or a combination thereof can be cited, and Lactobacillus or Lactococcus or a combination thereof is preferred. As the lactic acid bacteria belonging to the genus Lactobacillus, for example, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus amylovorus, Lactobacillus gasseri, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus gallinarum, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus johnsonii, etc. can be cited, and Lactobacillus plantarum is preferred.As other examples of lactic acid bacteria belonging to the genus Lactobacillus, Lactobacillus acidophilus (such as Lactobacillus acidophilus strain L-92), Lactobacillus delbrueckii subsp. bulgaricus (such as Lactobacillus bulgaricus strain OLL1073R-1), Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. lactis, Lactobacillus casei, Lactobacillus paracasei (such as Lactobacillus paracasei strain KW3110 and Lactobacillus paracasei strain MCC1849), Lactobacillus gasseri (such as Lactobacillus gasseri strain SBT2055), Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum (reclassified as Lactiplantibacillus plantarum in the new classification) (such as Lactobacillus plantarum strain L-137), Lactobacillus brevis, Lactobacillus casei subsp. rhamnosus (such as Lactobacillus rhamnosus GG and Lactobacillus rhamnosus strain CRL1505), Lactobacillus pentosus (reclassified as Lactiplantibacillus pentosus in the new classification) (such as Lactobacillus pentosus strain ONRICb0240). As lactic acid bacteria belonging to the genus Oenococcus, for example, Oenococcus oeni can be cited. As lactic acid bacteria belonging to the genus Pediococcus, for example, Pediococcus damnosus, Pediococcus pentosaceus, etc. can be cited.As lactic acid bacteria belonging to the genus Lactococcus, examples include Lactococcus lactis, Lactococcus lactis subsp. lactis, Lactococcus garvieae, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. hordniae, with Lactococcus lactis being preferred. Other examples of lactic acid bacteria belonging to the genus Lactococcus include Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM7638, and Lactococcus lactis subsp. lactis ATCC11454. These lactic acid bacteria can be used alone or in combination.

[0023] The lactic acid bacteria contained in the beverage of the present invention can be either live lactic acid bacteria or dead bacteria, with dead lactic acid bacteria being preferred. Dead lactic acid bacteria can be produced by sterilizing live lactic acid bacteria using means such as heat treatment or radiation irradiation. The form of the dead bacteria is not particularly limited and can be the sterilized lactic acid bacteria themselves, but can also be physical processed products such as pulverized products obtained by pulverizing them or dried products obtained by drying them.

[0024] The content of lactic acid bacteria in the lactic acid bacteria-containing beverage of the present invention is not particularly limited and can be appropriately adjusted according to the desired flavor of the beverage, etc. For example, as the number of lactic acid bacteria cells in 100 mL of the beverage, it can be selected within the range of 100 million to 80 billion cells / 100 mL, preferably 4 billion to 40 billion cells / 100 mL, more preferably 5 billion to 20 billion cells / 100 mL, more preferably 5 billion to 10 billion cells / 100 mL, further preferably 10 billion to 7 billion cells / 100 mL, further preferably 20 billion to 6 billion cells / 100 mL, and further preferably 30 billion to 5 billion cells / 100 mL. In addition, it is known that lactic acid bacteria have various health improvement functions, such as immune improvement (maintenance or enhancement) functions, and furthermore, it is also known that there is an effect of reducing the discomfort in the nose caused by dust, indoor dust, etc. Therefore, the content of lactic acid bacteria in the lactic acid bacteria-containing beverage of the present invention can be adjusted to an effective content for these functions or effects.

[0025] The lactic acid bacteria-containing beverage of the present invention contains at least one component selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid. Such a beverage can be produced by adjusting the concentration of the above components in the beverage. The adjustment of the concentration of the above components can be carried out by adding the above components, or can also be carried out by blending raw materials containing the above components or increasing or decreasing their blending amounts.

[0026] Regarding the concentration of the above components in the lactic acid bacteria-containing beverage of the present invention, when the concentration of acetoin is A (ppm), the concentration of diacetyl is B (ppm), the concentration of 2-heptanone is C (ppm), the concentration of acetic acid is D (ppm), the concentration of propionic acid is E (ppm), and the concentration of hexanoic acid is F (ppm), A + B + 200C + 10D + 10E + 10F is 0.2 or more, preferably 0.3 or more, more preferably 0.4 or more, and further preferably 0.5 or more. In addition, the upper limit value of the concentration of these components is not particularly limited. From the viewpoint of the palatability of the lactic acid bacteria-containing beverage, for example, for acetoin, it can be 100 ppm, preferably 50 ppm; for diacetyl, it can be 100 ppm, preferably 50 ppm, more preferably 10 ppm; for 2-heptanone, it can be 5 ppm, preferably 2.5 ppm; for acetic acid, it can be 10 ppm, preferably 5 ppm; for propionic acid, it can be 10 ppm, preferably 5 ppm, more preferably 1 ppm; for hexanoic acid, it can be 10 ppm, preferably 5 ppm, more preferably 1 ppm.

[0027] According to a preferred embodiment of the present invention, regarding the concentration of the above components in the lactic acid bacteria-containing beverage of the present invention, when the concentration of acetoin is A (ppm), the concentration of diacetyl is B (ppm), the concentration of 2-heptanone is C (ppm), the concentration of acetic acid is D (ppm), the concentration of propionic acid is E (ppm), and the concentration of hexanoic acid is F (ppm), A + B + 20C + 10D + 10E + 10F is 1 or more, more preferably 10 or more.

[0028] According to a preferred embodiment of the present invention, the lactic acid bacteria-containing beverage of the present invention contains at least one component selected from the group consisting of acetoin, 2-heptanone, and acetic acid.

[0029] According to a preferred embodiment of the present invention, the lactic acid bacteria-containing beverage of the present invention contains at least two components selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid, and more preferably contains at least three components. For example, according to one embodiment of the present invention, the lactic acid bacteria-containing beverage of the present invention contains at least two components selected from the group consisting of acetoin, 2-heptanone, and acetic acid, and more preferably contains three components.

[0030] The concentration of the above components in the lactic acid bacteria-containing beverage of the present invention can be determined by GC / MS analysis. At this time, in order to perform more accurate concentration determination, it is preferable to use a standard curve prepared based on the measured values of several control samples having known concentrations. Examples of the conditions for GC / MS are shown in Table 1 below.

[0031] [Table 1]

[0032]

[0033] The lactic acid bacteria-containing beverage of the present invention can be either an alcoholic beverage or a non-alcoholic beverage. According to one embodiment of the present invention, the lactic acid bacteria-containing beverage of the present invention is an alcoholic beverage. According to other embodiments of the present invention, the lactic acid bacteria-containing beverage of the present invention is a non-alcoholic beverage.

[0034] The alcohol concentration of the lactic acid bacteria-containing beverage of the present invention is not particularly limited, and is preferably 1 to 20 v / v%, more preferably 3 to 15 v / v%, and further preferably 3 to 12 v / v%. The adjustment of the alcohol concentration can be carried out by adding an ethanol-containing material whose safety as a food has been confirmed. As the ethanol-containing material, raw material alcohol or distilled liquor (spirits) can be used. Examples of preferred distilled liquors include vodka, shochu, tequila, rum, gin, whisky, and the like.

[0035] The lactic acid bacteria-containing beverage of the present invention may contain other components for manufacturing the beverage. As such other components, for example, a sweetening agent (such as sugar, glucose, fructose, oligosaccharide, isomerized syrup, sugar alcohol, high-intensity sweetener, etc.), an acidulant (such as citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid or their salts, etc.), a pigment, a food additive (such as a foaming / foam-retaining property enhancer, a bittering agent, a preservative, an antioxidant, a thickening stabilizer, an emulsifier, a dietary fiber, a pH adjuster, etc.) can be appropriately added.

[0036] The lactic acid bacteria-containing beverage of the present invention can be made into a beverage into which carbon dioxide is pressed, that is, a carbonated beverage. The carbon dioxide pressure can be appropriately adjusted according to preference, for example, it can be adjusted within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

[0037] The lactic acid bacteria-containing beverage of the present invention can adjust the pH to, for example, 2.0 to 5.0, preferably 2.5 to 4.5, and more preferably 3.0 to 4.2. The pH of the beverage can be easily measured using a commercially available pH meter.

[0038] The lactic acid bacteria-containing beverage of the present invention is preferably provided in the form of a container-packed beverage. The container used in the lactic acid bacteria-containing beverage of the present invention may be any container commonly used in the filling of beverages, and examples thereof include metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, bag containers, etc., and preferably metal cans, barrel containers, plastic bottles (e.g., PET bottles), or bottles.

[0039] According to an embodiment of the present invention, the lactic acid bacteria-containing beverage of the present invention can be produced according to the usual method for producing beverages, except for adjusting the concentrations of the above components. For example, first, in a can, an acidulant, a flavor, and, if necessary, sugar or a sweetener are added to an aqueous solution containing dead bacteria of lactic acid bacteria to adjust the flavor. Then, carbon dioxide is added to the aqueous solution with the adjusted flavor to produce a carbonated beverage. The lactic acid bacteria-containing beverage of the present invention can be produced by appropriately adding the above components or materials containing the above components at any stage of such a production process.

[0040] According to another aspect of the present invention, there is provided a method for improving the disharmony (generation of a sticky feeling and reduction of a refreshing sour taste) of the taste change of a lactic acid bacteria-containing beverage, the method including a step of adjusting the concentration of at least one component selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid, and adjusting in such a manner that when the concentration of acetoin is A (ppm), the concentration of diacetyl is B (ppm), the concentration of 2-heptanone is C (ppm), the concentration of acetic acid is D (ppm), the concentration of propionic acid is E (ppm), and the concentration of hexanoic acid is F (ppm), A + B + 200C + 10D + 10E + 10F is 0.2 or more.

[0041] According to still another aspect of the present invention, there is provided a method for reducing the unpleasant alcoholic feeling (astringency) in a lactic acid bacteria-containing beverage as an alcoholic beverage, the method including a step of adjusting the concentration of at least one component selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid, and adjusting in such a manner that when the concentration of acetoin is A (ppm), the concentration of diacetyl is B (ppm), the concentration of 2-heptanone is C (ppm), the concentration of acetic acid is D (ppm), the concentration of propionic acid is E (ppm), and the concentration of hexanoic acid is F (ppm), A + B + 200C + 10D + 10E + 10F is 0.2 or more.

[0042] Examples

[0043] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0044] Example 1: Preliminary study on problems and solutions in lactic acid bacteria-containing beverages

[0045] As a tasting sample, a basic beverage sample (without fragrance) containing an acidulant, a sweetener, and alcohol (ethanol at 3, 5, 7, or 9 v / v%) was prepared, and a sample with the addition of dead lactic acid bacteria was compared with a sample without the addition. As a result, it was found that due to the addition of lactic acid bacteria, disharmony in taste changes (generation of stickiness and reduction of refreshing sourness) occurred. Additionally, it was found that in samples with a high alcohol concentration, an unpleasant alcohol taste (astringency) was significant due to the addition of lactic acid bacteria.

[0046] Next, it was investigated whether the above problems could be solved by adding various aroma components. As a result, it was found that when acetoin (tested at 0.1 - 10 ppm), diacetyl (tested at 0.01 - 1 ppm), 2-heptanone (tested at 0.005 - 0.5 ppm), acetic acid (tested at 0.01 - 1 ppm), propionic acid (tested at 0.01 - 1 ppm), and hexanoic acid (tested at 0.005 - 0.5 ppm) were added separately, the above problems could be solved in a dose-dependent manner.

[0047] Among these aroma components, it is considered that acetoin and diacetyl impart the mellowness of acid, sweetness, and creaminess from the middle to the latter half of the tasting, and solve the problem through the same effect. Additionally, it is considered that diacetyl can solve the problem at a lower concentration compared to acetoin. It is considered that 2-heptanone can solve the problem at a lower concentration compared to other aroma components. It is considered that acetic acid, propionic acid, and hexanoic acid impart sourness from the beginning to the first half of the tasting, and the sourness continues thereafter, and solve the problem through the same effect. Additionally, it is considered that hexanoic acid can solve the problem at a lower concentration compared to acetic acid and propionic acid.

[0048] Example 2: Study on the effects of aroma components in lactic acid bacteria-containing beverages

[0049] Regarding acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid, for which the effects were confirmed in Example 1, more detailed usage conditions were studied.

[0050] (1) Test drink samples

[0051] In this example, any tasting sample was prepared based on a basic beverage sample having the following components and pH:

[0052] · Without fruit juice

[0053] · Alcohol concentration: 3 v / v% or 9 v / v%;

[0054] · Acidulant (citric acid and sodium citrate);

[0055] · Sweetener (acesulfame potassium and sucralose);

[0056] Lactic acid bacteria (dead bacteria) (Lactococcus lactis and Lactobacillus plantarum): 40 billion / 100mL;

[0057] pH: 3.4;

[0058] Carbon dioxide pressure: 0.23MPa.

[0059] To the above base beverage sample (negative control), various amounts of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid were added individually or in specific combinations.

[0060] (2) Sensory evaluation

[0061] Sensory evaluation was conducted by 5 fully trained panelists. The evaluation items were the improvement effect of the inharmonious change in mouthfeel (generation, enhancement of stickiness and reduction of sour refreshing feeling) and the reduction effect of unpleasant alcohol feeling (astringency). The sensory evaluation was conducted with 1 (same as negative control), 2 (slightly felt effect by continuous comparison with negative control), 3 (felt effect by continuous comparison with negative control, but unclear if not compared), 4 (felt effect even if not compared with negative control), 5 (clearly felt effect even if not compared with negative control) with 5 levels of scoring, at intervals of 0.5. Here, the scoring of the tasting sample (the above-mentioned basic beverage sample) of the above-mentioned negative control was set to 1.0, and the scoring of the beverage sample (positive control) identical to the above-mentioned basic beverage sample except that lactic acid bacteria were not contained was set to 5.0. The evaluation results are shown with the mean value and standard deviation of the scores of 5 people.

[0062] (3) Confirmation of the effects of separately adding acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid individually

[0063] Samples to which acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and caproic acid were added were prepared and sensory evaluation was performed. The results are shown in the following table.

[0064] [Table 2]

[0065]

[0066] [Table 3]

[0067]

[0068] As can be seen from the table, acetoin, 2-heptanone and acetic acid showed the effect of improving the incongruity of mouthfeel changes (generation and enhancement of stickiness and reduction of sour and refreshing feeling) and reducing the unpleasant alcohol feeling (astringency) in a dosage-dependent manner. In addition, diacetyl was expected to show the same effect as acetoin, and propionic acid and caproic acid were expected to show the same effect as acetic acid. As shown in the above table, the expected effects were confirmed.

[0069] (4) Confirmation of the effects when adding two or more components in combination

[0070] The improvement effect on the disharmony of taste changes (generation and enhancement of stickiness and reduction of sour refreshment) when adding two or more components among acetoin, 2-heptanone, and acetic acid to the combination was investigated. When the concentration of acetoin is set as A (ppm), the concentration of 2-heptanone is set as C (ppm), and the concentration of acetic acid is set as D (ppm), A + 200C + 10D is set as 0.3 in the tasting samples combined with two components and 0.4 in the tasting samples combined with three components. The results are shown in the following table.

[0071] [Table 4]

[0072]

[0073] It can be seen from this table that higher effects can be obtained by adding two or more components in combination compared with adding a certain component alone. In addition, it can be seen that higher effects can be obtained by combining three components compared with the combination of two components. Furthermore, from the evaluation results of Example 1 and Example 2(3), it is considered that diacetyl can be used in the same way as acetoin, and propionic acid and hexanoic acid can be used in the same way as acetic acid.

[0074] (5) Confirmation of the effects when using other acidulants

[0075] As the acidulant, a combination of three kinds in which lactic acid is added to the above combination of citric acid and sodium citrate was used, and the same experiment as above was carried out to obtain the same results.

[0076] Example 3: Study on the effects of aroma components in lactic acid bacteria-containing beverages (2)

[0077] In this example, in order to confirm the effect of the non-alcoholic beverage, a basic beverage sample with an alcohol (ethanol) concentration of 0 v / v% was used, and the same study as in Example 2 was carried out.

[0078] (1) Test drink samples

[0079] The details of the basic beverage sample are as follows:

[0080] · Without fruit juice

[0081] · Alcohol concentration: 0 v / v%;

[0082] · Acidulant (lactic acid, citric acid, and sodium citrate);

[0083] · Sweetener (acesulfame potassium and sucralose);

[0084] · Lactic acid bacteria (dead bacteria) (Lactococcus lactis): 40 billion / 100 mL;

[0085] pH: 3.4;

[0086] Carbon dioxide pressure: 0.16MPa.

[0087] To the above base beverage sample (negative control), various amounts of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid were added individually or in specific combinations.

[0088] (2) Sensory evaluation

[0089] The sensory evaluation was conducted by 5 fully trained panelists. The evaluation items were the improvement effects of the inharmonious changes in mouthfeel (generation and enhancement of stickiness and reduction of sour and refreshing feeling). The sensory evaluation was conducted with 1 (same as negative control), 2 (slightly felt effect by continuous comparison with negative control), 3 (felt effect by continuous comparison with negative control, but unclear if not compared), 4 (felt effect even without comparison with negative control), 5 (clearly felt effect even without comparison with negative control), and the scores were conducted at intervals of 0.5. Here, the score of the tasting sample of the negative control (the basic beverage sample) was set to 1.0, and the score of the beverage sample (positive control) identical to the basic beverage sample except that it did not contain lactic acid bacteria was set to 5.0. The evaluation results are shown as the mean and standard deviation of the scores of all panelists.

[0090] (3) Confirmation of the effects of separately adding acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid individually

[0091] Samples to which acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and caproic acid were added were prepared and sensory evaluation was performed. The results are shown in the following table.

[0092] [Table 5]

[0093]

[0094] As can be seen from the table, acetoin, 2-heptanone and acetic acid also showed the effect of improving the incongruity of mouthfeel changes (generation and enhancement of stickiness and reduction of sour and refreshing feeling) in a dosage-dependent manner in non-alcoholic beverages. In addition, diacetyl was expected to show the same effect as acetoin, and propionic acid and caproic acid were expected to show the same effect as acetic acid. As shown in the above table, the expected effect was confirmed.

[0095] (4) Confirmation of the effects when adding two or more components in combination

[0096] The effect of improving the unpleasant taste change (generation or enhancement of stickiness and reduction of sourness) when adding two or more components of acetoin, 2-heptanone and acetic acid in combination was investigated. The results are shown in the following table.

[0097] [Table 6]

[0098]

[0099] As can be seen from this table, in non-alcoholic beverages, higher effects can also be obtained when adding two or more components in combination compared to adding a certain component alone. In addition, it can be seen that higher effects can be obtained when combining three components compared to the combination of two components. Furthermore, from the evaluation results of Example 1 and Example 3(3), it is considered that diacetyl can be used in the same way as acetoin, and propionic acid and caproic acid can be used in the same way as acetic acid.

Claims

1. A lactic acid bacteria-containing beverage, which is a lactic acid bacteria-containing beverage comprising at least one component selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid, wherein, when the concentration of acetoin is set as A (ppm), the concentration of diacetyl is set as B (ppm), the concentration of 2-heptanone is set as C (ppm), the concentration of acetic acid is set as D (ppm), the concentration of propionic acid is set as E (ppm), and the concentration of hexanoic acid is set as F (ppm), A + B + 200C + 10D + 10E + 10F is 0.2 or more.

2. The lactic acid bacteria-containing beverage according to claim 1, wherein, The A + B + 200C + 10D + 10E + 10F is 0.3 or more.

3. The lactic acid bacteria-containing beverage according to claim 1, wherein, The A + B + 200C + 10D + 10E + 10F is 0.4 or more.

4. The lactic acid bacteria-containing beverage according to any one of claims 1 to 3, wherein, The content of lactic acid bacteria is 4 billion to 400 billion per 100 mL.

5. The lactic acid bacteria-containing beverage according to any one of claims 1 to 3, wherein, The alcohol concentration of the lactic acid bacteria-containing beverage is 3 to 15 v / v%.

6. A method for manufacturing a lactic acid bacteria-containing beverage, which includes a step of adjusting the concentration of at least one component selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid and making the beverage contain lactic acid bacteria, and adjusting in such a manner that A + B + 200C + 10D + 10E + 10F is 0.2 or more when the concentration of acetoin is set as A (ppm), the concentration of diacetyl is set as B (ppm), the concentration of 2-heptanone is set as C (ppm), the concentration of acetic acid is set as D (ppm), the concentration of propionic acid is set as E (ppm), and the concentration of hexanoic acid is set as F (ppm).

7. A method for improving the disharmony of taste changes in a lactic acid bacteria-containing beverage, which includes a step of adjusting the concentration of at least one component selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and hexanoic acid, and adjusting in such a manner that A + B + 200C + 10D + 10E + 10F is 0.2 or more when the concentration of acetoin is set as A (ppm), the concentration of diacetyl is set as B (ppm), the concentration of 2-heptanone is set as C (ppm), the concentration of acetic acid is set as D (ppm), the concentration of propionic acid is set as E (ppm), and the concentration of hexanoic acid is set as F (ppm).

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