Beverage containing acetic acid bacteria and preparation method thereof

Abstract

[Problem] To provide an acetic acid bacteria-containing beverage having a low viscosity and a sustained fruit flavor in the oral cavity. [Solution] This beverage is characterized by containing at least a polysaccharide and dry acetic acid bacteria, the viscosity of the beverage at 25 DEG C being 50 mPa.s or less, and the volume average particle diameter of the acetic acid bacteria in the beverage being 0.1 [mu] m or more and less than 0.5 [mu] m.

Description

Technical Field

[0001] The present invention relates to a beverage containing acetic acid bacteria and a method for producing the beverage containing acetic acid bacteria. Background Art

[0002] Acetic acid bacteria are one of the useful microorganisms used in the fermentation and production of vinegar. Vinegar immediately after fermentation contains acetic acid bacteria. However, since the standard appearance of commercially available vinegar is clear and free of acetic acid bacteria, most commercially available vinegar has been filtered to remove the acetic acid bacteria. Examples of commercially available vinegar containing acetic acid bacteria include vinegar produced using traditional methods without rigorous filtration. Specifically, some black vinegar and balsamic vinegar contain acetic acid bacteria.

[0003] Black vinegar and balsamic vinegar containing acetic acid bacteria are consumed by mixing the vinegar obtained through fermentation with other beverages such as water. Therefore, it is not sufficient to combine the acetic acid bacteria cells themselves with processing such as drying and homogenization, and then modify the particle size of the acetic acid bacteria cells to a specific shape before mixing them into beverages.

[0004] Beverages are also consumed for a wide range of purposes, such as as a way to take in specific nutrients to maintain physical condition and to improve mood, such as by refreshing oneself. Furthermore, beverages are often desired to have a pleasant flavor to encourage consumption. Regarding the flavor of a beverage, before it is taken into the mouth, the nose perceives the aroma of aromatic components such as furfural, alcohols, and aldehydes. Then, after it is taken into the mouth, the tongue in the mouth perceives citric acid, minerals, and the like, while the aroma of the aromatic components is also perceived by the sense of smell along the path from the mouth to the olfactory bulb.

[0005] Recently, fruit flavors such as plum and apple have been quite popular in the flavor of beverages. However, it is difficult for fruit-flavored beverages to maintain their flavor in the oral cavity. Even with various technologies such as the addition of spices, further improvement measures are desired. In order to enhance the mellowness of the taste of beverages and the persistence of the taste, for example, it has been proposed to adjust the content of specific aroma components in the beverage (see patent document 1). However, adjusting the aroma components in the beverage is the main reason for the complicated operation and increased manufacturing cost in the manufacturing process. Therefore, there is still an urgent need to improve the taste of beverages.

[0006] Prior art literature

[0007] Patent Literature

[0008] Patent Document 1: Japanese Patent Application Laid-Open No. 2022-018235 Summary of the Invention

[0009] Problems to be solved by the invention

[0010] In recent years, refreshing beverages have increasingly demanded a dry texture. However, reducing viscosity to achieve this dry texture can lead to a problem where the flavor of the beverage doesn't persist in the mouth. For example, a fruity flavor may not persist in the mouth and quickly disappear, leaving a feeling of dissatisfaction.

[0011] Solutions for solving problems

[0012] The present inventors have conducted extensive research to address the above-mentioned issues and have discovered that these issues can be addressed by incorporating polysaccharides and acetic acid bacteria into beverages and regulating the viscosity of the beverage and the volume average particle size of the acetic acid bacteria in the beverage. Here, the regulation of the volume average particle size of the acetic acid bacteria, which is one of the technical features of the present invention, is described.

[0013] The volume average particle size of live acetic acid bacteria obtained from fermented foods such as vinegar is generally 1 to 2 μm, and the acetic acid bacteria used in fermented foods are derived from materials collected from nature such as flowers and fruits. When the acetic acid bacteria obtained from fermented foods are subjected to a micronization treatment such as a high-pressure homogenizer and then mixed with a beverage, the volume average particle size of the acetic acid bacteria does not change compared to the original acetic acid bacteria. In addition, when the acetic acid bacteria obtained from fermented foods are dried and mixed with a beverage, the dried acetic acid bacteria become hydrated again and return to the same volume average particle size as the original acetic acid bacteria. It should be noted that the "average particle size of the original acetic acid bacteria" refers to the "volume average particle size of the live acetic acid bacteria" when fermentation is carried out to produce acetic acid, etc.

[0014] In contrast, the present inventors have discovered that the volume average particle size of acetic acid bacteria can be reduced to a specific particle size by drying and refining a combination of acetic acid bacteria obtained from a fermented food.

[0015] It is believed that the micronization treatment performed after drying denatures the structure of the acetic acid bacteria membrane. Even if water is reintroduced into the acetic acid bacteria, the membrane does not return to the same volume average particle size as the original acetic acid bacteria, but rather shrinks to a specific particle size. The present inventors discovered a new insight into regulating the volume average particle size of acetic acid bacteria in order to achieve a lasting effect of fruit flavor in the mouth in low-viscosity beverages, and thus developed a beverage that incorporates this insight as one of its technical features.

[0016] That is, according to the present invention, the following technical solutions are provided.

[0017] [1] A beverage comprising at least a polysaccharide and dried acetic acid bacteria, wherein the beverage has a viscosity of 50 mPa·s or less at 25°C.

[0018] The volume average particle size of the acetic acid bacteria in the beverage is 0.1 μm or more and less than 0.5 μm.

[0019] [2] The beverage according to [1], wherein the polysaccharide is at least one selected from soybean polysaccharides and pectin.

[0020] [3] The beverage according to [1], wherein the polysaccharide is soybean polysaccharide.

[0021] [4] The beverage according to any one of [1] to [3], wherein the viscosity of the beverage at 25°C is 0.1 mPa·s or more.

[0022] [5] The beverage according to any one of [1] to [4], wherein the viscosity of the beverage at 25°C is 10 mPa·s or less.

[0023] [6] The beverage according to any one of [1] to [5], wherein the amount of the dried acetic acid bacteria blended is 0.001% by mass or more and 1% by mass or less relative to the total amount of the beverage.

[0024] [7] The beverage according to any one of [1] to [6], wherein the pH of the beverage is 4.0 or less.

[0025] [8] The beverage according to any one of [1] to [7], characterized in that the beverage further contains vinegar.

[0026] [9] The beverage according to [8], wherein the acetic acid acidity in the beverage is 0.05% by mass or more and 1% by mass or less relative to the total amount of the beverage.

[0027]

[10] The beverage according to any one of [1] to [9], characterized in that the beverage is a fruit-flavored beverage.

[0028]

[11] A method for producing a beverage, wherein the viscosity of the beverage at 25°C is 50 mPa·s or less,

[0029] The manufacturing method comprises:

[0030] a step of mixing at least dried acetic acid bacteria and polysaccharides, and

[0031] a step of subjecting the mixed solution obtained in the mixing step to micronization,

[0032] The volume average particle size of the acetic acid bacteria in the beverage is 0.1 μm or more and less than 0.5 μm.

[0033]

[12] The method for producing a beverage according to

[11] , wherein the polysaccharide is soybean polysaccharide.

[0034]

[13] The method for producing a beverage according to

[11] or

[12] , wherein the viscosity of the beverage at 25°C is 0.1 mPa·s or more.

[0035]

[14] The method for producing a beverage according to any one of

[11] to

[13] , wherein the viscosity of the beverage at 25°C is 10 mPa·s or less.

[0036]

[15] The method for producing a beverage according to any one of

[11] to

[14] , characterized in that:

[0037] The amount of the dried acetic acid bacteria added is 0.001% by mass or more and 1% by mass or less relative to the total amount of the beverage.

[0038] Effects of the Invention

[0039] According to the present invention, an acetic acid bacteria-containing beverage having low viscosity and a persistent fruity flavor in the oral cavity can be provided. Such an acetic acid bacteria-containing beverage can stimulate consumers' appetite, and the market for acetic acid bacteria-containing beverages can be expected to further expand. DETAILED DESCRIPTION

[0040] <Drinks>

[0041] The beverage of the present invention is formulated with at least polysaccharides and dried acetic acid bacteria, and may further contain vinegar and other raw materials.

[0042] (Fruit flavor)

[0043] Beverages of the present invention primarily include fruit-flavored beverages and beverages that, for example, contain a fruit flavor as part of the overall flavor of a beverage, such as flavored tea. In short, the beverages of the present invention are beverages that have a persistent fruit flavor in the mouth. Because the beverages of the present invention can maintain a persistent fruit flavor in the mouth, they are preferably fruit-flavored beverages.

[0044] The fruit flavor that is an effect of the present invention is not particularly limited to the type of fruit. Specific examples include fruits of the Rosaceae family, such as plums, apples, apricots, strawberries, cherries, plums, pears, loquats, prunes, and papayas, and fruits of the Rutaceae family, such as oranges, tangerines, lemons, and grapefruits. The beverage of the present invention is preferably a fruit-flavored beverage of the Rosaceae family.

[0045] (Viscosity)

[0046] The viscosity of the beverage of the present invention at 25°C is 50 mPa·s or less, preferably 30 mPa·s or less, more preferably 20 mPa·s or less, and even more preferably 10 mPa·s or less. Furthermore, it is preferably 0.1 mPa·s or more, more preferably 0.5 mPa·s or more, and even more preferably 1 mPa·s or more. By setting the viscosity of the beverage within this numerical range, the beverage can be given a dry, refreshing physical property.

[0047] The viscosity of the beverage was calculated using a B-type viscometer at a product temperature of 25°C and a rotation speed of 60 rpm using an L adapter, based on the reading when the rotor rotated for 2 minutes after the start of measurement.

[0048] (pH)

[0049] The pH of the beverage of the present invention is preferably 4.0 or less, more preferably 3.8 or less, even more preferably 3.5 or less, and even more preferably 3.3 or less. Furthermore, it is preferably 2.0 or greater, even more preferably 2.5 or greater, and even more preferably 2.7 or greater. By keeping the pH of the beverage within this range, the effects of the present invention are more readily achieved.

[0050] The pH value of the beverage is a value measured using a pH meter at 1 atmospheric pressure and a product temperature of 20°C.

[0051] (Polysaccharides)

[0052] Examples of polysaccharides used in the beverage of the present invention include soybean polysaccharides and pectin. In particular, soybean polysaccharides are preferred because they do not impart viscosity to the beverage and can easily keep the volume average particle size of acetic acid bacteria small. Soybean polysaccharides and pectin are not particularly limited, and conventionally known materials can be used. Commercially available soybean polysaccharides and pectin can also be used.

[0053] The amount of polysaccharide added is preferably 0.001% by mass to 2.0% by mass, more preferably 0.005% by mass to 1.5% by mass, and even more preferably 0.01% by mass to 1.0% by mass, relative to the total amount of the beverage. By adjusting the polysaccharide content within this numerical range, the volume average particle size of the acetic acid bacteria cells can be kept small without imparting viscosity to the beverage.

[0054] (Acetobacterium)

[0055] The acetic acid bacteria used in the beverage of the present invention are not particularly limited, and conventionally known acetic acid bacteria can be used. Specifically, examples of the acetic acid bacteria include the genus Gluconacetobacter, the genus Acetobacter, the genus Komagataeibacter, and the genus Gluconobacter. Among these, it is preferred to use at least one acetic acid bacteria selected from the group consisting of the genus Gluconacetobacter, the genus Acetobacter, and the genus Komagataeibacter.

[0056] Examples of acetic acid bacteria of the genus Gluconacetobacter include Gluconacetobacter swingsii, Gluconacetobacter xylinus, Gluconacetobacter diazotrophicus, Gluconacetobacter intermedius, Gluconacetobacter sacchari, Gluconacetobacter maltaceti, Gluconacetobacter kombuchae, and Gluconacetobacter liquefaciens.

[0057] Examples of acetic acid bacteria of the genus Acetobacter include Acetobacter polyoxogenes, Acetobacter tropicalis, Acetobacter indonesiensis, Acetobacter syzygii, Acetobacter cibinongensis, Acetobacter orientalis, Acetobacter pasteurianus, Acetobacter orleanensis, Acetobacter lovaniensis, Acetobacter aceti, Acetobacter pomorum, and Acetobacter malorum.

[0058] Examples of acetic acid bacteria of the genus Komagataeibacter include Komagataeibacter hansenii, Komagataeibacter xylinus, Komagataeibacter europaeus, and Komagataeibacter oboediens.

[0059] Examples of acetic acid bacteria of the genus Gluconobacter include Gluconobacter frateurii and Gluconobacter cerinus.

[0060] (Morphology of acetic acid bacteria)

[0061] In the present invention, acetic acid bacteria are dried before being added to the beverage. By homogenizing the beverage using a high-pressure homogenizer or the like, the acetic acid bacteria contained in the beverage of the present invention retain their original particle size even after absorbing water from the beverage, allowing the volume average particle size of the acetic acid bacteria to be adjusted to a range of 0.1 μm to less than 0.5 μm.

[0062] The acetic acid bacteria may be in a live or dead state, but are preferably in a dead state in order to facilitate adjustment of the particle size.

[0063] (Volume average particle size of acetic acid bacteria)

[0064] The volume average particle size of the acetic acid bacteria in the beverage is 0.1 μm or more and less than 0.50 μm, preferably 0.15 μm or more and 0.48 μm or less, more preferably 0.2 μm or more and 0.46 μm or less, and even more preferably 0.25 μm or more and 0.42 μm or less. Conventional acetic acid bacteria in vinegar typically have a volume average particle size of approximately 1 to 2 μm. However, by miniaturizing the particles to within this range, the surface area increases, allowing flavor-related components to be adsorbed on the surface of the acetic acid bacteria. This is presumably responsible for enhancing the persistence of flavor in the mouth.

[0065] The volume average particle size of acetic acid bacteria in a beverage can be measured by the following method.

[0066] First, the beverage was diluted 10-fold with pure water to prepare a measurement sample. Next, the measurement sample was measured at a temperature of 25°C for 3 minutes using a dynamic light scattering particle size distribution analyzer, and the result was used as the volume average particle size of the acetic acid bacteria.

[0067] The amount of dried acetic acid bacteria added to the total amount of the beverage is preferably from 0.001% to 1% by mass, more preferably from 0.001% to 0.1% by mass, and even more preferably from 0.006% to 0.05% by mass. By adjusting the amount of dried acetic acid bacteria added within this numerical range, the effect of maintaining the fruit flavor in the mouth can be enhanced.

[0068] (Vinegar)

[0069] The vinegar used in the beverage of the present invention is mainly composed of water and acetic acid. As vinegar in the present invention, the vinegar listed in the "Food Labeling Standard" stipulated by the Consumer Affairs Agency of Japan can be listed, but similar sour seasonings are also included. More specifically, as vinegar, for example, vinegar made by fermenting cereals such as rice, malt, and distiller's grains or their processed products, fruits such as grapes and apples, vegetables such as onions, carrots, tomatoes, other agricultural products, alcohol, etc. with acetic acid, vinegar made by adding acetic acid, or vinegar made by mixing these. Vinegar added with sugars, organic acids, amino acids, salt, etc. is also included. As such vinegar, for example, black vinegar, rice vinegar, five-grain vinegar, wine vinegar, fruit vinegar, tomato vinegar, lees vinegar, and plum vinegar can be listed. Among them, black vinegar and fruit vinegar are preferred. These vinegars can be used alone or in combination of two or more.

[0070] The acetic acid content in the beverage is preferably 0.05% to 1% by mass, more preferably 0.1% to 0.8% by mass, and even more preferably 0.15% to 0.5% by mass. By adjusting the acetic acid content within this numerical range, a refreshing beverage can be obtained.

[0071] (Other raw materials)

[0072] The beverage of the present invention may contain other raw materials within the scope of not impairing the effects of the present invention. As other raw materials, various raw materials commonly used in food applications can be appropriately selected and mixed. As other raw materials, for example, water, granulated sugar, powdered sugar, granulated sugar, high fructose corn syrup (fructose syrup), high fructose corn syrup (fructose syrup), fructose, malt sugar, honey, sucralose, trehalose, stevia, aspartame, sweeteners such as phenylalanine, seasonings such as fruit juice, salt, soy sauce, acidic materials such as citric acid and lactic acid, vitamins such as vitamin A, vitamin B, vitamin C, vitamin D, amino acids such as taurine and alanine, and spices can be listed.

[0073] <Beverage Manufacturing Method>

[0074] The method for producing a beverage having a viscosity of 50 mPa·s or less at 25° C. of the present invention includes the following raw material mixing step and the following particle size reduction step.

[0075] (Mixing process)

[0076] The mixing step is a step of mixing at least the dried acetic acid bacteria and the polysaccharide. In this step, vinegar and other raw materials may be mixed as appropriate. The mixing method is not particularly limited and can be carried out by conventional methods.

[0077] (Micro-processing process)

[0078] The micronization step involves subjecting the mixed solution obtained in the mixing step to micronization to adjust the volume average particle size of the acetic acid bacteria in the beverage to 0.1 μm or greater and less than 0.5 μm. A high-pressure homogenizer is preferably used for micronization. The treatment conditions in the high-pressure homogenizer are not particularly limited as long as they can adjust the volume average particle size of the acetic acid bacteria in the beverage to the desired range; however, the pressure is preferably 10 to 150 mPa.

[0079] [Example]

[0080] Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the present invention is not limited to the contents of the following Examples.

[0081] <Preparation Example of Dried Acetic Acid Bacteria>

[0082] 0.1% acetic acid bacteria (Gluconacetobacter hansenii) was added to 4% ethanol, 0.2% yeast extract and 95.7% water, and cultured for 24 hours at a temperature of 30°C and an air flow of 4 L / min. The resulting acetic acid bacteria solution was centrifuged and concentrated, and the culture medium was washed several times with clean water and the clean water was discarded to obtain a 10% acetic acid bacteria solution. The 10% acetic acid bacteria solution was then spray-dried at an inlet temperature of 170°C and an outlet temperature of 65°C to prepare dried acetic acid bacteria (powder). It should be noted that the prepared dried acetic acid bacteria (powder) was in a dead bacteria state.

[0083] The volume average particle size of the sample obtained by adding water to the obtained dried acetic acid bacteria was measured at a product temperature of 25° C. for 3 minutes using a dynamic light scattering particle size distribution analyzer (manufactured by Malvern, trade name: Zetasizer Nano) to find that it was 1 μm.

[0084] Furthermore, the volume average particle size of the acetic acid bacteria in the 10% acetic acid bacteria solution was measured by the same method. As a result, the volume average particle size of the acetic acid bacteria was 1 μm.

[0085] Furthermore, unlike the above preparation example, a sample was prepared in which the 10% acetic acid bacteria solution was not dried but only subjected to a high-pressure homogenizer in a beverage. The volume average particle size of the sample was measured by the same method and found to be 1 μm.

[0086] <Beverage Production Example>

[0087] [Example 1]

[0088] Beverages were prepared according to the blending ratios listed in Table 1. Specifically, black vinegar, the dried acetic acid bacteria prepared above, soybean polysaccharides (Fuji Oil Co., Ltd., trade name: Soyafood-S-DN), plum juice, fructose syrup, sucralose, citric acid, and water were placed in a mixing tank and mixed to form a mixed solution. This mixed solution was then subjected to micronization using a high-pressure homogenizer at a pressure of 20 MPa and a 1-pass flow to produce the beverage.

[0089] [Comparative Example 1]

[0090] A beverage was obtained in the same manner as in Example 1 except that the mixed liquid was prepared without adding soybean polysaccharides and the micronization treatment using a high-pressure homogenizer was not performed.

[0091] [Example 2]

[0092] A beverage was obtained in the same manner as in Example 1 except that the pressure of the high-pressure homogenizer was changed to 200 MPa.

[0093] [Example 3]

[0094] A beverage was obtained in the same manner as in Example 1 except that the amount of dried acetic acid bacteria added was changed to 0.001% by mass.

[0095] [Example 4]

[0096] A beverage was obtained in the same manner as in Example 1 except that the blending amount of dried acetic acid bacteria was changed to 0.05% by mass and the blending amount of soybean polysaccharides was changed to 1% by mass.

[0097] [Example 5]

[0098] A beverage was obtained in the same manner as in Example 1 except that the blending amount of dried acetic acid bacteria was changed to 0.1% by mass and the blending amount of soybean polysaccharides was changed to 1% by mass.

[0099] [Example 6]

[0100] A beverage was obtained in the same manner as in Example 1 except that the blending amount of soybean polysaccharides was changed to 0.0012% by mass.

[0101] [Example 7]

[0102] A beverage was obtained in the same manner as in Example 1 except that the blending amount of soybean polysaccharides was changed to 0.006% by mass.

[0103] [Example 8]

[0104] A beverage was obtained in the same manner as in Example 1 except that the blending amount of soybean polysaccharides was changed to 0.5% by mass.

[0105] [Example 9]

[0106] A beverage was obtained in the same manner as in Example 1 except that the blending amount of soybean polysaccharides was changed to 1.5% by mass.

[0107] [Example 10]

[0108] A beverage was obtained in the same manner as in Example 1 except that 0.1% by mass of pectin was added instead of the soybean polysaccharide.

[0109] [Example 11]

[0110] A beverage was obtained in the same manner as in Example 1 except that 0.25% by mass of pectin was added instead of the soybean polysaccharide.

[0111] [Example 12]

[0112] A beverage was obtained in the same manner as in Example 1 except that 0.5% by mass of pectin was added instead of the soybean polysaccharide.

[0113] [Example 13]

[0114] Apple cider vinegar, acetic acid bacteria (dried powder), soybean polysaccharides (manufactured by Fuji Oil Co., Ltd., trade name: Soyafoo-S-DN), apple juice, honey, high fructose corn syrup, sucralose, citric acid, and water were added and mixed according to the proportions listed in Table 3 to produce a mixed solution. This mixed solution was then micronized in the same manner as in Example 1 to produce a beverage.

[0115] [Example 14]

[0116] A beverage was obtained in the same manner as in Example 13 except that the blending amount of soybean polysaccharides was changed to 0.5% by mass.

[0117] [Example 15]

[0118] A beverage was obtained in the same manner as in Example 13 except that the blending amount of soybean polysaccharides was changed to 1% by mass.

[0119] [Comparative Example 2]

[0120] A beverage was obtained in the same manner as in Example 13 except that the mixed liquid was prepared without adding soybean polysaccharides and the micronization treatment using a high-pressure homogenizer was not performed.

[0121] <Measurement of Volume Average Particle Size of Acetic Acid Bacteria in Beverages>

[0122] The prepared beverage was diluted 10-fold with pure water to prepare a measurement sample. The volume average particle size of the acetic acid bacteria was measured using a dynamic light scattering particle size distribution analyzer (Malvern, trade name: Zetasizer Nano). The measurement results are shown in Tables 1 to 3.

[0123] <Measurement of Beverage Viscosity>

[0124] The viscosity of the prepared beverage was calculated using a B-type viscometer at 1 atm, a temperature of 25°C, and a rotation speed of 60 rpm using an L adapter. The reading was taken 2 minutes after the start of the rotor rotation. The measurement results are shown in Tables 1 to 3.

[0125] <Measurement of pH of Beverages>

[0126] The pH of the beverage prepared above was measured using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.) under the conditions of 1 atmosphere and a product temperature of 20° C. The measurement results are shown in Tables 1 to 3.

[0127] <Sensory Evaluation of Beverages>

[0128] Several trained panelists tasted the beverages prepared above and conducted sensory evaluations of the fruit flavor of the beverages according to the following criteria. The evaluation results are shown in Tables 1 to 3. A score of "2" or higher in the following evaluation criteria was considered a good result.

[0129] [Evaluation Criteria]

[0130] 3: The fruity flavor of the beverage lasts for a long time in the mouth.

[0131] 2: The fruity flavor of the drink lingers slightly in the mouth.

[0132] 1: The fruity flavor of the beverage did not persist in the mouth.

[0133] [Table 1]

[0134]

[0135] When the fruit flavors of the beverages of Example 1 and Example 3 were compared, the beverage of Example 1 exhibited the effects of the present invention and was more preferable.

[0136] When comparing the fruit flavors of the beverages of Example 4 and Example 5, the beverage of Example 4 exhibited the effects of the present invention and was more preferable.

[0137] [Table 2]

[0138]

[0139] [Table 3]

[0140] Example 13 Example 14 Example 15 Comparative Example 2 Apple cider vinegar 4.5 4.5 4.5 4.5 Dried acetic acid bacteria 0.006 0.006 0.006 0.006 Soybean polysaccharides 0.1 0.5 1 0 Apple juice 3.2 3.2 3.2 3.2 Honey 0.8 0.8 0.8 0.8 fructose corn syrup 0.6 0.6 0.6 0.6 Sucralose 0.0008 0.0008 0.0008 0.0008 Citric acid 0.08 0.08 0.08 0.08 Apple flavor 0.15 0.15 0.15 015 water margin margin margin margin Total (mass %) 100 100 100 100 Pressure of high pressure homogenizer (Mpa) 20 20 20 0 Volume average particle size of acetic acid bacteria (μm) 0.46 0.29 0.22 0.82 Viscosity (mPa·s) 1.26 1.52 1.83 1.31 pH 3.35 3.47 3.63 3.28 Sensory evaluation 3 3 3 1

Claims

1. A beverage, characterized in that The beverage is at least mixed with polysaccharides and dried acetic acid bacteria, and has a viscosity of 50 mPa·s or less at 25°C. The volume average particle size of the acetic acid bacteria in the beverage is 0.10 μm or more and less than 0.50 μm.

2. The beverage according to claim 1, characterized in that The polysaccharide is at least one selected from soybean polysaccharides and pectin.

3. The beverage according to claim 1, characterized in that The polysaccharide is soybean polysaccharide.

4. The beverage according to any one of claims 1 to 3, wherein The beverage has a viscosity of 0.1 mPa·s or more at 25°C.

5. The beverage according to any one of claims 1 to 3, wherein The viscosity of the beverage at 25° C. is 10 mPa·s or less.

6. The beverage according to any one of claims 1 to 3, characterized in that The amount of the dried acetic acid bacteria added is 0.001% by mass or more and 1% by mass or less relative to the total amount of the beverage.

7. The beverage according to any one of claims 1 to 3, characterized in that The pH of the beverage is below 4.

0.

8. The beverage according to any one of claims 1 to 3, characterized in that The beverage also contains vinegar.

9. The beverage according to claim 8, characterized in that The acetic acid acidity in the beverage is 0.05 mass % or more and 1 mass % or less.

10. The beverage according to any one of claims 1 to 3, characterized in that The beverage is a fruit flavored beverage.

11. A method for producing a beverage, characterized in that: The viscosity of the beverage at 25°C is 50 mPa·s or less, The manufacturing method comprises: a step of mixing at least dried acetic acid bacteria and polysaccharides, and a step of subjecting the mixed solution obtained in the mixing step to micronization, The volume average particle size of the acetic acid bacteria in the beverage is 0.1 μm or more and less than 0.5 μm.

12. The method for producing a beverage according to claim 11, wherein: The polysaccharide is soybean polysaccharide.

13. The method for producing a beverage according to claim 11 or 12, wherein: The beverage has a viscosity of 0.1 mPa·s or more at 25°C.

14. The method for producing a beverage according to claim 11 or 12, wherein: The viscosity of the beverage at 25° C. is 10 mPa·s or less.

15. The method for producing a beverage according to claim 11 or 12, characterized in that: The amount of the dried acetic acid bacteria added is 0.001% by mass or more and 1% by mass or less relative to the total amount of the beverage.

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