Beverage with enhanced aromatic alcohol sensation, method for manufacturing the same, and method for enhancing aromatic alcohol sensation of beverage

Abstract

A beverage containing dead bacteria of useful bacteria at a concentration of 500 million or more per liter, and at least one of fruit juice and vegetable juice.

Description

Technical Field

[0001] This invention relates to beverages with enhanced aroma and a method for manufacturing the same, as well as a method for enhancing the aroma of beverages. More specifically, it relates to beverages containing at least one of fruit juice and vegetable juice. Background Technology

[0002] Beverages containing fruit and vegetable juices have become widely popular as a convenient and efficient way to obtain dietary fiber, various vitamins, and other nutrients. Sometimes, due to personal preference, consumers demand a flavor comparable to that of raw fruits and vegetables. In particular, the decline in flavor during heat sterilization and long-term storage can sometimes be problematic.

[0003] To compensate for the aforementioned flavor decline, for example, Patent Document 1 discloses a grape juice-containing beverage that enhances the richness of the flavor and maintains or improves the pleasant aftertaste by containing a specified amount of hexyl acetate and acetic acid.

[0004] Furthermore, for example, Patent Document 2 discloses a method for manufacturing a fruit and vegetable beverage, which includes the following steps: mixing a certain proportion of fruits and vegetables, pure water, and glucose or a sugar substitute evenly to obtain fruit and vegetable juice; inoculating the sterilized and cooled fruit and vegetable juice with a certain proportion of Lactobacillus casei, a probiotic, and fermenting it under specific conditions. The document states that the fruit and vegetable beverage exhibits improved flavor and nutritional balance through fermentation with probiotics.

[0005] Existing technical documents

[0006] Patent documents

[0007] Patent Document 1: Japanese Patent Application Publication No. 2023-094907

[0008] Patent Document 2: Japanese Patent Application Publication No. 2021-136984 Summary of the Invention

[0009] The problem that the invention aims to solve

[0010] However, the aforementioned conventional methods have room for further improvement in enhancing the aroma of beverages containing at least one of fruit juice and vegetable juice. Furthermore, the method described in Patent Document 2 requires fermentation with probiotics, thus increasing the time and equipment required, and therefore has room for improvement from a productivity standpoint.

[0011] Therefore, the object of the present invention is to provide a beverage containing at least one of fruit juice and vegetable juice with enhanced aroma.

[0012] Methods for solving problems

[0013] To address the aforementioned issues, the inventors conducted in-depth research and discovered that beneficial bacteria, not only live bacteria but also dead bacteria, can improve food flavor. Further research revealed that by adding a certain concentration of dead beneficial bacteria to beverages containing at least one of fruit juice or vegetable juice, the aroma and flavor of the beverage can be enhanced, thus completing this invention.

[0014] That is, the object of the present invention is to advantageously solve the above-mentioned problems. The present invention is [1] a beverage containing dead beneficial bacteria and at least one of fruit juice and vegetable juice, wherein the concentration of dead beneficial bacteria is 500 million / L or more. When the concentration of dead beneficial bacteria is at or above the lower limit value, the aroma of the beverage can be improved.

[0015] [2] Here, in the beverage described in [1] above, the concentration of dead bacteria of the useful bacteria is preferably 400 billion / L or less. When the concentration of dead bacteria of the useful bacteria is below the above upper limit, the odor from the useful bacteria can be suppressed.

[0016] [3] In the beverages described in [1] or [2] above, the useful bacteria are preferably selected from one or more of the group consisting of Lactobacillus and Lactococcus.

[0017] [4] In any of the beverages mentioned in [1] to [3] above, the useful bacteria are preferably selected from one or more of the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. JCM5805 and Lactobacillus paracasei KW3110.

[0018] [5] In any of the beverages mentioned in [1] to [4] above, the juice preferably includes at least one of apple juice, orange juice and grape juice, and the vegetable juice preferably includes at least one of tomato juice and carrot juice.

[0019] [6] Any of the beverages mentioned in [1] to [5] above preferably also contains a non-aqueous solvent, the concentration of which is 1 ppm or more. When the concentration of the non-aqueous solvent is above the lower limit mentioned above, the aroma of the beverage can be further enhanced. It should be noted that in this specification, the unit "ppm" in this invention has the same meaning as "mg / L".

[0020] [7] In the beverage described above [6], when the concentration of the non-aqueous solvent is set to X ppm and the concentration of dead bacteria of the useful bacteria is set to Y billion / L, the value of X / Y is preferably 0.10 or more and 500 or less.

[0021] [8] In the beverages described in [6] or [7] above, the non-aqueous solvent preferably contains at least one of nitrous oxide, acetone, ethanol, glycerol, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, 1,1,2-trichloroethylene, edible oils, 1,1,1,2-tetrafluoroethane, 1-butanol, 2-butanol, 2-butanone, butane, 1-propanol, 2-propanol, propane, propylene glycol, hexane, and methanol. When the non-aqueous solvent contains at least one of the above-mentioned non-aqueous solvents, the aromaticity of the beverage can be further enhanced.

[0022] [9] In any of the beverages described in [1] to [8] above, the sugar content of the fruit juice and / or vegetable juice is preferably 0.5°Brix or higher. When the sugar content of the fruit juice and / or vegetable juice is at or above the lower limit value described above, the aroma of the beverage can be further enhanced.

[0023]

[10] Any of the beverages in [1] to [9] above is preferably a container beverage. When the beverage is a container beverage, the beverage has excellent flowability.

[0024]

[11] Any of the beverages mentioned in [1] to

[10] above is preferably intended for circulation at room temperature. When the beverage is intended for circulation at room temperature, it is more effective in suppressing the generation of deteriorated flavor and the reduction of aroma even when it deteriorates during storage due to storage conditions.

[0025]

[12] In addition, the present invention provides a method for manufacturing a beverage containing at least one of beneficial bacteria (dead bacteria) and fruit juice and vegetable juice, comprising the following steps: when combining at least one of the fruit juice and vegetable juice with the aforementioned beneficial bacteria, the concentration of the dead beneficial bacteria in the beverage reaches 500 million CFU / L or more. According to the manufacturing method, a beverage containing at least one of fruit juice and vegetable juice with enhanced aroma can be provided.

[0026]

[13] In the manufacturing method described in

[12] above, the sugar content of at least one of the fruit juice and the vegetable juice used in the above steps is preferably 0.5°Brix or higher. This is because it can provide a beverage with a more aromatic flavor.

[0027]

[14] Furthermore, the present invention provides a method for enhancing the aroma of a beverage containing at least one of beneficial bacteria (dead bacteria) and fruit juice or vegetable juice, comprising the following steps: when combining at least one of the fruit juice and vegetable juice with the aforementioned beneficial bacteria (dead bacteria), the concentration of the aforementioned beneficial bacteria (dead bacteria) in the beverage reaches 500 million CFU / L or more. According to the enhancement method, a beverage containing at least one of fruit juice and vegetable juice with enhanced aroma can be provided.

[0028] Invention Effects

[0029] According to the present invention, a beverage containing at least one of fruit juice and vegetable juice with enhanced aroma can be provided. Detailed Implementation

[0030] (drinks)

[0031] The beverage of the present invention contains dead beneficial bacteria and at least one of fruit juice and vegetable juice, wherein the concentration of dead beneficial bacteria is 500 million CFU / L or more. According to the present invention, the aroma of the beverage can be enhanced. The mechanism by which the present invention enhances the aroma of the beverage is unknown, but it is presumed that the flavor of the dead beneficial bacteria, which contains at least the aforementioned lower limit, imparts a richness to the flavor of the fruit juice or vegetable juice contained in the beverage, resulting in a pleasant aroma when consumed. Utilizing the aforementioned effect of the dead beneficial bacteria, the present invention can enhance the aroma of the beverage even without fermentation or other reactions. Therefore, according to the present invention, beverages can be manufactured with high productivity without the large-scale equipment and time required for fermentation. The beverage of the present invention can be a beverage without fermented milk; in other words, it can be a non-yogurt beverage. Furthermore, the beverage of the present invention can be a beverage without sea salt or potassium gluconate. When the beverage of the present invention is a non-yogurt beverage, the aroma of the beverage is not suppressed by the characteristic flavor of yogurt. Furthermore, when the beverage of the present invention is a beverage without sea salt or potassium gluconate, it can be made into a beverage with less saltiness.

[0032] In this instruction manual, "aromatic sensation" refers to the richness of fruit juice, the richness of vegetable juice, the vegetable sensation, the fruit sensation, the flavor of vegetables, the flavor of fruits, and the complex taste of flavors when drinking beverages.

[0033] In this instruction manual, "odor from beneficial bacteria" refers to the distinctive odor produced by the addition of beneficial bacteria.

[0034] In this invention, dead bacteria of useful bacteria are used. The useful bacteria are not particularly limited, but examples include bacteria of the genus *Oenococcus*, *Bifidobacterium*, *Weissella*, *Tetragenococcus*, *Lactococcus*, *Leuconostoc*, *Pediococcus*, *Streptococcus*, *Enterococcus*, *Lactobacillus*, acetic acid bacteria, and *Bacillus*.

[0035] It should be noted that the *Lactobacillus* species in this invention include bacteria that were classified as *Lactobacillus* before the reclassification of the genus. For example, this includes bacteria newly classified as *Acetilactobacillus*, *Agrilactobacillus*, *Amylolactobacillus*, *Apilactobacillus*, *Bombilactobacillus*, *Companilactobacillus*, *Dellaglioa*, *Fructilactobacillus*, *Furfurilactobacillus*, *Holzapfelia*, *Lacticaseibacillus*, *Lactiplantibacillus*, and *Stonewall* species following the reclassification of *Lactobacillus*. Bacteria belonging to the genera *Lapidilactobacillus*, *Latilactobacillus*, *Lentilactobacillus*, *Levilactobacillus*, *Ligilactobacillus*, *Limosilactobacillus*, *Liquorilactobacillus*, *Loigolactobacillus*, *Paralactobacillus*, *Paucilactobacillus*, *Schleiferilactobacillus*, and *Secundilactobacillus*.

[0036] Among the aforementioned, the preferred beneficial bacteria are *Oenococcus*, *Bifidobacterium*, *Lentilactobacillus*, *Weissella*, *Tetragenococcus*, *Lactococcus*, *Leuconostoc*, *Pediococcus*, *Enterococcus*, *Lactobacillus*, and *Lactiplantibacillus*. Furthermore, from the viewpoint of further enhancing the aroma of the beverage, it is more preferable that the beneficial bacteria include one or more of the group consisting of *Lactobacillus* and *Lactococcus*.

[0037] Examples of *Oenococcus* species mentioned above include *Oenococcus oeni*. Specific examples of *Oenococcus* species include *Oenococcus oeni* JCM6125.

[0038] Examples of Bifidobacterium species mentioned above include *Bifidobacterium animalis* subsp. *lactis* and *Bifidobacterium longum* subsp. *infantis*. Specific examples of Bifidobacterium species include *Bifidobacterium animalis* subsp. *lactis* JCM10602 and *Bifidobacterium longum* subsp. *infantis* JCM1222.

[0039] Examples of the aforementioned *Weissella* species include *Weissella paramesenteroides* and *Weissella viridescens*. Specific examples of the *Weissella* genus include *Weissella paramesenteroides* JCM9890 and *Weissella viridescens* JCM1174.

[0040] Examples of tetracocci mentioned above include Tetragenococcus halophilus. Specific examples of tetracocci include Tetragenococcus NRIC0098.

[0041] Examples of the aforementioned Lactococcus species include *Lactococcus lactis*, *Lactococcus lactis subsp. lactis*, *Lactococcus garvieae*, *Lactococcus lactis subsp. cremoris*, *Lactococcus lactis subsp. hordniae*, and *Lactococcus plantarum*.

[0042] Specific examples of the aforementioned *Lactococcus* species include *Lactococcus lactis* subsp. *milk* JCM5805, *Lactococcus lactis* subsp. *milk* NBRC12007, *Lactococcus lactis* subsp. *milk* NRIC1150, *Lactococcus lactis* subsp. *milk* JCM20101, *Lactococcus lactis* subsp. *milk* JCM7638, *Lactococcus lactis* subsp. *milk* ATCC11454, *Lactococcus gasseri* NBRC100934, *Lactococcus lactis* subsp. *milk fat* JCM16167, *Lactococcus lactis* subsp. *milk fat* NBRC100676, *Lactococcus lactis* subsp. *Hosne* JCM1180, *Lactococcus lactis* subsp. *Hosne* JCM11040, and *Lactococcus plantarum* JCM11056.

[0043] Examples of Leuconostoc species mentioned above include Leuconostoc carnosum and Leuconostoc lactis. Specific examples of Leuconostoc species include Leuconostoc carnosum JCM9695 and Leuconostoc lactis NBRC12455.

[0044] Examples of the aforementioned *Pediococcus* species include *Pediococcus acidilactici*, *Pediococcus pentosaceus*, *Pediococcus cellicola*, *Pediococcus claussenii*, *Pediococcus damnosus*, *Pediococcus ethanolidurans*, *Pediococcus inopinatus*, *Pediococcus parvulus*, and *Pediococcus stilesii*. Specific examples of the *Pediococcus* genus include *Pediococcus acidilactici* JCM8797, *Pediococcus acidilactici* K15, and *Pediococcus damnosus* JCM5886.

[0045] Examples of Streptococcus species mentioned above include Streptococcus thermophilus. Specific examples of Pediococcus species include Streptococcus thermophilus SBC8781.

[0046] Examples of the aforementioned Enterococcus species include Enterococcus alcedinis.

[0047] Examples of the aforementioned Lactobacillus species include *Lactobacillus paracasei*, *Lactobacillus delbrueckii*, *Lactobacillus acidophilus*, *Lactobacillus casei*, *Lactobacillus fructivorans*, *Lactobacillus hilgardii*, *Lactobacillus rhamnosus*, *Lactobacillus gasseri*, *Lactobacillus acidophilus*, *Lactobacillus bulgaricus*, *Lactobacillus parakefiri*, *Lactobacillus plantarum*, and *Lactobacillus pentosus*.

[0048] Specific examples of Lactobacillus species include Lactobacillus paracasei KW3110, Lactobacillus paracasei MCC1849, Lactobacillus paracasei K71, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, Lactobacillus gasseri SBT2055, Lactobacillus acidophilus L-92, Lactobacillus bulgaricus OLL1073R-1, Lactobacillus caudatus (renamed Lactobacillus caudatus in the new classification) JCM8573, Lactobacillus plantarum (renamed Lactobacillus plantarum in the new classification) L-137, and Lactobacillus pentosaccharide (renamed Lactobacillus pentosaccharide in the new classification) ONRICb0240, etc.

[0049] The acetic acid bacteria mentioned above are not particularly limited, and may include, for example, bacteria of the genus Gluconacetobacter, bacteria of the genus Acetobacter, and bacteria of the genus Gluconobacter. Gluconacetobacter is preferred, Gluconobacter hanniger is more preferred, and Gluconobacter hanniger GK-1 is even more preferred.

[0050] The term "Bacillus" as used above is not specifically limited, and examples include Bacillus coagulans. Specific examples of Bacillus strains include Bacillus coagulans strain SANK70258.

[0051] From the perspective of further enhancing the aroma of beverages, the preferred beneficial bacteria are one or more selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. JCM5805, and Lactobacillus paracasei KW3110.

[0052] In this invention, the dead bacteria used as useful bacteria are not particularly limited and can be either dried or non-dried. From the viewpoint of the preservation stability of dead bacteria, dried bacteria are preferred. Among them, dried powder of dead bacteria is more preferably used as the dead bacteria used as useful bacteria.

[0053] There are no particular limitations on the method for preparing dead useful bacteria. Examples include: sterilizing the culture medium obtained from culturing useful bacteria and then collecting the bacterial cells by filtration and centrifugation; or collecting the bacterial cells from the culture medium obtained from culturing useful bacteria by filtration and centrifugation and then sterilizing them. It should be noted that useful bacteria, such as lactic acid bacteria, can be cultured using MRS (deMan-Rogosa-Sharpe) medium, which contains glucose, protein hydrolysate, and yeast extract, or other culture media known to those skilled in the art for culturing lactic acid bacteria. Generally, culturing can be carried out at a temperature of 30℃ to 37℃, for 2 to 3 days, under anaerobic conditions.

[0054] In addition, the collected bacterial cells after culture can be further dried and crushed as needed. It should be noted that there are no particular restrictions on sterilization methods; not only heating but also conventional methods for killing bacteria, such as ultraviolet light and gamma ray irradiation, can be used.

[0055] The concentration of dead beneficial bacteria in the beverage of the present invention needs to be 500 million CFU / L or more, preferably 1 billion CFU / L or more, more preferably 2 billion CFU / L or more, preferably 400 billion CFU / L or less, more preferably 200 billion CFU / L or less, even more preferably 130 billion CFU / L or less, even more preferably 100 billion CFU / L or less, even more preferably 50 billion CFU / L or less, even more preferably 20 billion CFU / L or less. When the concentration of dead beneficial bacteria is at or above the above-mentioned lower limit, the aroma of the beverage can be improved. In addition, when the concentration of dead beneficial bacteria is below the above-mentioned upper limit, the odor from beneficial bacteria can be suppressed. The concentration of dead beneficial bacteria in the beverage can be controlled by adjusting the amount of dead beneficial bacteria added to the beverage. In addition, regarding the concentration of dead bacteria of useful bacteria contained in beverages, there are no particular limitations on the list of known methods for determining bacterial counts, such as direct microscopy, particle induction zone method, PCR method or flow cytometry, with flow cytometry being the preferred method.

[0056] When the beneficial bacteria contained in the beverage of the present invention are Lactobacillus rhamnosus, the necessary and preferred ranges of the concentration of dead beneficial bacteria in the beverage of the present invention are as described above.

[0057] Furthermore, when the beneficial bacteria contained in the beverage of the present invention are Lactococcus lactis subsp. lactis, the concentration of dead beneficial bacteria in the beverage of the present invention needs to be 500 million CFU / L or more, preferably 1 billion CFU / L or more, more preferably 2 billion CFU / L or more, preferably 400 billion CFU / L or less, more preferably 350 billion CFU / L or less, and more preferably 200 billion CFU / L or less.

[0058] Fruit and vegetable juices

[0059] The fruit juice contained in the beverage of this invention is not particularly limited, and examples include apple juice, citrus juice (e.g., orange juice, tangerine juice, grapefruit juice, and lemon juice), grape juice, muscat grape juice, pineapple juice, peach juice, and strawberry juice. Similarly, the vegetable juice is not particularly limited, and examples include tomato juice, carrot juice, and pumpkin juice. One type of fruit juice and one type of vegetable juice may be used, or two or more may be used in combination.

[0060] The fruit juice and / or vegetable juice contained in the beverage of the present invention may be any one of the following: fruit juice as fruit juice (freshly squeezed fruit juice), vegetable juice as vegetable juice (freshly squeezed vegetable juice), concentrated, concentrated and reconstituted fruit juice or diluted with water, and concentrated, concentrated and reconstituted vegetable juice or diluted with water.

[0061] The pH of the beverage of the present invention is not particularly limited, but the lower limit is 3.0 or above, preferably 3.2 or above, more preferably 3.5 or above, and the upper limit is less than 7.0, preferably less than 4.6, more preferably less than 4.2 or below.

[0062] [Brix]

[0063] Regarding the beverage, the sugar content of the fruit juice and vegetable juice is preferably 0.5°Brix or higher, more preferably 1.0°Brix or higher, and even more preferably 2.0°Brix or higher. It should be noted that when the beverage contains both fruit juice and vegetable juice, the sugar content of the mixture of fruit juice and vegetable juice is preferably above the aforementioned lower limit threshold. Here, the aforementioned Brix value is not the value of the original fruit juice or vegetable juice (freshly squeezed juice) used in the beverage, but rather the value of the diluted solution obtained by diluting the fruit juice with water or the like when making the beverage. There is no particular upper limit for the sugar content of the fruit juice and vegetable juice, and it can generally be below 20°Brix. When the sugar content of the fruit juice and vegetable juice is above the aforementioned lower limit value, the aroma and flavor of the beverage can be further enhanced.

[0064] The sugar content of fruit and vegetable juices can be determined using the methods described in the examples.

[0065] <Other Ingredients>

[0066] The beverage of the present invention may contain one or more additives selected from the group consisting of acidulants, flavorings, colorings, sweeteners, preservatives, thickeners, stabilizers, emulsifiers, dietary fiber, bittering agents, antioxidants, pH adjusters, vitamins, nutritional fortifiers, umami components, dietary fiber, extracts, solvents, minerals, water-soluble functional components, and fat-soluble functional components, within a range that does not impair the effects of the present invention.

[0067] [Non-aqueous solvent]

[0068] The beverage of the present invention contains a non-aqueous solvent, the concentration of which is preferably 1 ppm or more, more preferably 10 ppm or more, further preferably 50 ppm or more, and particularly preferably 80 ppm or more. The upper limit of the concentration of the non-aqueous solvent is not particularly limited, but is generally less than 10,000 ppm, preferably less than 9,000 ppm, and further preferably less than 5,000 ppm. When the concentration of the non-aqueous solvent in the beverage is above the above-mentioned lower limit, the aroma and flavor of the beverage can be further enhanced.

[0069] Here, when the concentration of the non-aqueous solvent is set as X ppm and the concentration of dead beneficial bacteria is set as Y billion / L, the value of X / Y is preferably 0.10 or more, more preferably 0.20 or more, more preferably 0.70 or more, even more preferably 1.0 or more, preferably 500 or less, and more preferably 450 or less. When the value of X / Y is within the above range, the aroma of the beverage can be further enhanced.

[0070] The non-aqueous solvent preferably contains at least one of nitrous oxide, acetone, ethanol, glycerol, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, 1,1,2-trichloroethylene, edible oils, 1,1,1,2-tetrafluoroethane, 1-butanol, 2-butanol, 2-butanone, butane, 1-propanol, 2-propanol, propane, propylene glycol, hexane, and methanol, and more preferably contains at least one of ethanol and propylene glycol. The concentrations of ethanol and propylene glycol in the beverage can be determined using the methods described in the examples. Additionally, the concentrations of other non-aqueous solvents can be determined using gas chromatography according to conventional methods.

[0071] The beverage of the present invention may contain the above-mentioned non-aqueous solvent together with solutes such as flavorings, or may contain the above-mentioned non-aqueous solvent without flavorings or other solutes.

[0072] Furthermore, the beverage of the present invention can be an immune-activating composition. An immune-activating composition refers to a composition having an immune-activating function (immune activation function). Immune activation function (immune activation function) refers to the activation (activation) of the innate immune system of cells or organisms. One type of immune-activating composition can be a dendritic cell activation composition, or a plasma cell-like dendritic cell activation (pDC activation) composition.

[0073] The beverage of the present invention, as an immune-activating composition, can be a pharmaceutical composition or a quasi-pharmaceutical. The beverage of the present invention, as an immune-activating composition, contains an effective amount of dead bacteria of the aforementioned beneficial bacteria. Here, "effective amount" refers to the amount of dead bacteria of beneficial bacteria that, when consumed in the usual amount, can exert effects such as immune activation. When the beverage of the present invention is an immune-activating composition, it can be a health food, functional food, nutritional supplement, health function food (e.g., food for specific health purposes, nutritional functional food, functionally labeled food), food for special purposes (e.g., food for infants, food for pregnant women, food for patients), and supplement.

[0074] When the beverage of the present invention is provided as an immune-activating composition, the beverage of the present invention can in particular be a health food, functional food, nutritional composition, nutritional supplement, health care food, specific health care food, nutritional functional food, or functionally labeled food, etc., with immune-activating function.

[0075] When the beverage of the present invention is an immune-activating composition, the beverage of the present invention may be categorized as follows: helping to maintain the immune function of healthy people (immune maintenance), for people who are concerned about a decline in immune function, inhibiting a decline in immune function, for people who are concerned about sunburn, for people who are concerned about skin damage in daily life, for people who are concerned about dry skin, for people who are concerned about skin heat, for people who are concerned about skin erythema, for people who are concerned about skin redness, for people who are concerned about facial redness, for people who are concerned about rough hands, etc.

[0076] Furthermore, when the beverage of the present invention is an immune-activating composition, the beverage can be consumed by individuals who require immune activation. The individuals requiring immune activation are not particularly limited, but examples include those infected with a virus, those with a cold, and those over 65 years of age.

[0077] (Beverage manufacturing method)

[0078] The beverage manufacturing method of the present invention is a method for manufacturing a beverage containing at least one of dead beneficial bacteria and fruit juice or vegetable juice. The manufacturing method of the present invention is not particularly limited as long as it includes a step of achieving a dead beneficial bacteria concentration of 500 million CFU / L or more in the beverage when combining at least one of the fruit juice and vegetable juice with the dead beneficial bacteria. In other words, as long as the above-mentioned steps are included, it can be manufactured according to conventionally known beverage manufacturing methods.

[0079] As a process for achieving a concentration of at least 500 million dead beneficial bacteria per liter in a beverage when combining at least one of the fruit juice and vegetable juice with dead beneficial bacteria, an example of such a process is as follows: adding at least one of the fruit juice and vegetable juice, optionally water, and other optional ingredients to a mixing tank to add dead beneficial bacteria at a concentration of at least 500 million dead beneficial bacteria per liter. Alternatively, a process for simultaneously adding dead beneficial bacteria, at least one of the fruit juice and vegetable juice, water, and optional ingredients to a mixing tank is also possible. Of course, the method of addition and the order of combination are not limited to the methods described above.

[0080] In the above-mentioned process, the sugar content of at least one of the fruit juice and vegetable juice used is preferably 0.5°Brix or higher, more preferably 1.0°Brix or higher, and even more preferably 2.0°Brix or higher. This is because, by using fruit juice or vegetable juice with the aforementioned sugar content, and mixtures thereof, a beverage with a superior aroma can be provided.

[0081] The beverage of the present invention may not be packaged in a container, but it is preferred to package the beverage in a container. Examples of containers include those made of plastic materials such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles (resin bottle containers), bottle containers, paper bag containers, and can containers. The capacity of the container is not particularly limited, but is, for example, 100 mL or more, preferably 200 mL or more, for example, 1000 mL or less, preferably 500 mL or less.

[0082] Containerized beverages can be manufactured by filling the beverages obtained according to the manufacturing method of the present invention described above into the containers listed above and sealing them according to known methods.

[0083] Furthermore, the beverage of the present invention may not require heat sterilization, but it is particularly useful for producing heat-sterilized beverages. As the method and conditions for heat sterilization, conventional methods and conditions applicable to beverages such as containerized beverages can be used, preferably boiling sterilization, UHT (Ultra High Temperature) sterilization, HTST (High Temperature Short Time) sterilization, or pasteurization.

[0084] <Beverage Distribution Methods>

[0085] The beverage of this invention can be distributed using either ambient temperature distribution or cold chain distribution. The beverage of this invention is particularly useful as an ambient temperature distribution product (hereinafter sometimes also referred to as a dry distribution product). This is because ambient temperature distribution products require ensuring commercial sterility, and therefore, compared to cold chain distribution products, the heat sterilization conditions are more stringent, and the flavor is more prone to degradation. Furthermore, the development of deteriorated flavors during long-term storage is a problem for ambient temperature distribution products, but the beverage of this invention can reduce the development of deteriorated flavors depending on the conditions. The reason for this is unclear, but it is presumed that the beverage of this invention contains dead beneficial bacteria at a specified concentration or higher, and these dead beneficial bacteria play the following role: inhibiting the development of deteriorated flavors caused by vegetable or fruit juices that may occur when the beverage is stored under dry distribution conditions, or masking any deteriorated flavors that may occur.

[0086] It should be noted that the "deteriorated taste" of beverages in this instruction manual refers to the unpleasant taste, such as foul odor, that may occur when the beverage is stored under dry flow conditions due to the deterioration of the fruit or vegetable juice contained in the beverage.

[0087] (Methods to enhance the aroma of beverages)

[0088] The method for enhancing the aroma of a beverage containing at least one of beneficial bacteria and fruit juice and vegetable juice according to the present invention is not particularly limited as long as it includes a step of bringing the concentration of beneficial bacteria in the beverage to 500 million / L or more when combining at least one of the beneficial bacteria and fruit juice and the beneficial bacteria with the beneficial bacteria.

[0089] As a method for achieving a concentration of at least 500 million dead bacteria per liter in a beverage by combining at least one of fruit juice and vegetable juice with dead bacteria, the same process as described in the beverage manufacturing method of the present invention can be employed.

[0090] Example

[0091] The present invention will be specifically described below based on embodiments, but the present invention is not limited to these embodiments.

[0092] For each test area described below, various measurements and evaluations were conducted using the following methods.

[0093] <Physical Property Determination>

[0094] <<Brukinsa (Sweet and Glycolic Acid) Content in Fruit and Vegetable Juices>>

[0095] The sugar content of fruit and vegetable juices was measured at 20°C using a refractometer (digital refractometer Rx-5000α; manufactured by Atago Co., Ltd.) in the form of the refractive index of the fruit and vegetable juices.

[0096] <<Non-aqueous solvent concentration>>

[0097] [Ethanol concentration]

[0098] The concentration of ethanol in each test area was quantified using a gas chromatograph equipped with a flame ionization detector (GC-FID) vial by the standard addition method. Specifically, the GC-FID analysis was performed as follows: Each beverage sample, along with the internal standard tert-butanol and ethanol, was added to a headspace vial, diluted, and sealed to prepare the analytical sample. Here, the internal standard in the analytical sample was prepared to a specific concentration, and the ethanol was prepared to the concentrations at each calibration point. The analytical sample was then measured to determine the ethanol concentration in each beverage sample.

[0099] [Propylene glycol concentration]

[0100] The concentration of propylene glycol in each test zone was determined using a gas chromatograph equipped with a flame ionization detector (GC-FID). Specifically, the GC-FID analysis was performed as follows: First, a standard solution for the standard curve was prepared by diluting propylene glycol with methanol to achieve the concentrations at each calibration point. Then, the standard solution for the standard curve was injected into the gas chromatograph, and a standard curve was constructed based on the peak area. Next, each beverage sample obtained by methanol extraction was injected into the gas chromatograph, and the concentration of propylene glycol in each beverage sample was determined based on the obtained peak area and the standard curve.

[0101] (Experiment 1) Changes in aroma and odor from beneficial bacteria resulting from the addition of dead beneficial bacteria.

[0102] To investigate the changes in aroma and odor resulting from the addition of dead beneficial bacteria to fruit and vegetable juices, compared to the addition of dead beneficial bacteria without beneficial bacteria, the following experiments were conducted.

[0103] <Sample Preparation>

[0104] A live *Lactobacillus rhamnosus* powder (containing one or more *Lactobacillus rhamnosus* strains) of 350 billion CFU / g was diluted with water 35 times and sterilized at 80°C for 60 minutes to prepare a 10 billion CFU / g *Lactobacillus rhamnosus* dead bacterial aqueous solution. Separately, dead *Lactococcus lactis* subsp. *lactococcus* JCM5805 powder was added to water to prepare a 10 billion CFU / g *JCM5805* dead bacterial aqueous solution. Hereinafter, "useful bacterial dead bacterial aqueous solution" refers to the *Lactobacillus rhamnosus* dead bacterial aqueous solution or the *JCM5805* dead bacterial aqueous solution prepared above.

[0105] An aqueous solution containing clear apple juice at a final concentration of 2°Brix was prepared and used as test area 1 (control). Additionally, an aqueous solution containing clear apple juice at a final concentration of 2°Brix was prepared, and useful bacteria dead bacteria solution was added to achieve the final concentration of useful bacteria dead bacteria described in Tables 1-1 and 1-5 to prepare test areas 2–10 and test areas 55–58.

[0106] Similarly, for orange juice, grape juice, tomato juice, and carrot juice, aqueous solutions were prepared in accordance with the sugar content of the juice or vegetable juice and the final concentration of dead useful bacteria as recorded in Tables 1-1 to 1-3 and Tables 1-5 to 1-7, with test areas 11-50 and 59-74. It should be noted that test areas 11, 21, 31, and 41 served as controls.

[0107] Furthermore, an aqueous solution with a final concentration of 5°Brix was prepared by mixing tomato juice, carrot juice, apple juice, orange juice, and grape juice with a final concentration of 1°Brix, and this mixture was used as test area 51 (control). Additionally, an aqueous solution containing the mixture with a final concentration of 5°Brix was prepared, and the aqueous solution containing dead useful bacteria was added to achieve the final concentration of dead useful bacteria described in Tables 1-4 and 1-8, thus preparing test areas 52-54 and test areas 75-77.

[0108] Sensory evaluation

[0109] For the beverages prepared at approximately 20°C in each test area, five trained judges with sensory recognition abilities evaluated the aroma and amount of odor from beneficial bacteria in each test area based on the following evaluation criteria. The average score from the five judges was calculated. It should be noted that the standard error of the average score from all judges is less than 0.2. The results are shown in Tables 1-1 to 1-8.

[0110] It should be noted that the evaluation criteria were set according to the types of useful bacteria as follows.

[0111] Regarding aroma and flavor, for various fruit and vegetable juices and mixtures, a fixed score of 1 point was assigned to the sample without added dead beneficial bacteria, and a fixed score of 4 points was assigned to the sample with added dead beneficial bacteria at 100 billion CFU / L. The score range of 1 to 4 points was divided equally to establish a benchmark for each "1 point". Evaluation was conducted based on the benchmark with scores ranging from 1 to 5 points (higher scores are preferred). Specifically, for samples with added dead Lactobacillus rhamnosus, the evaluation was based on samples without added dead Lactobacillus rhamnosus and samples with added dead Lactobacillus rhamnosus at 100 billion CFU / L. For samples with added dead JCM5805, the evaluation was based on samples without added dead JCM5805 and samples with added dead JCM5805 at 100 billion CFU / L.

[0112] Regarding the amount of odor from beneficial bacteria, for each fruit juice, vegetable juice, and mixture, a fixed score of 5 points was assigned to the sample without added dead beneficial bacteria, and a fixed score of 2 points was assigned to the sample with added 200 billion / L dead beneficial bacteria. The score range of 2 to 5 points was divided equally, and a scoring benchmark of 1 to 5 points was set. Evaluation was conducted based on the benchmark with scores ranging from 1 to 5 (higher scores are preferred). That is, for samples with added dead Lactobacillus rhamnosus, the evaluation was based on samples without added dead Lactobacillus rhamnosus and samples with added 200 billion / L dead Lactobacillus rhamnosus. For samples with added dead JCM5805, the evaluation was based on samples without added dead JCM5805 and samples with added 200 billion / L dead JCM5805.

[0113] (Experiment 2) The effect of sugar content in fruit and vegetable juices on the aroma and odor from beneficial bacteria in beverages

[0114] To investigate the effect of sugar content in fruit and vegetable juices on the aroma and odor from beneficial bacteria in beverages, the following experiments were conducted.

[0115] <Sample Preparation>

[0116] A live Lactobacillus rhamnosus powder (containing one or more strains of Lactobacillus rhamnosus) with a concentration of 350 billion CFU / g was diluted with water and sterilized at 80°C for 60 minutes to prepare a 10 billion CFU / g aqueous solution of dead Lactobacillus rhamnosus. Separately, dead Lactococcus lactis subsp. lactis JCM5805 bacteria powder was added to water to prepare a 10 billion CFU / g aqueous solution of JCM5805 dead bacteria.

[0117] Aqueous solutions containing either clear apple juice or tomato juice at a final concentration of 0.5°Brix were prepared and used as test areas 78 and 82 (controls), respectively. Additionally, aqueous solutions containing either clear apple juice or tomato juice at a final concentration of 0.5°Brix were prepared, and aqueous solutions containing either 2 billion CFU / L of dead Lactobacillus rhamnosus or 200 billion CFU / L of dead JCM5805 bacteria were added to prepare test areas 79, 83, 86, and 88, respectively.

[0118] Similarly, aqueous solutions were prepared by using clear apple juice with a final concentration of 10°Brix or tomato juice with a final concentration of 4.5°Brix. The aqueous solutions of dead useful bacteria were added to achieve the final concentration of dead useful bacteria as described in Tables 2-1 and 2-2 to prepare test areas 80 and 84 (control) and test areas 81, 85, 87 and 89.

[0119] Sensory evaluation

[0120] For the beverages prepared at approximately 20°C in each test area, five trained judges with sensory recognition abilities evaluated the aroma and amount of odor from beneficial bacteria in each test area based on the following evaluation criteria, and the average score of the five judges was calculated.

[0121] During the evaluation, the standard error of the average of all reviewers was less than 0.2. The results are shown in Tables 2-1 and 2-2.

[0122] It should be noted that the evaluation criteria were set according to the types of useful bacteria as follows.

[0123] Regarding aroma and flavor, for each fruit and vegetable juice, based on sugar content (i.e., 0.5°Brix for apple juice, 10°Brix for apple juice, 0.5°Brix for tomato juice, and 4.5°Brix for tomato juice), the sample without added dead beneficial bacteria was fixed at 1 point, and the sample with added dead beneficial bacteria at 100 billion CFU / L was fixed at 4 points (data not recorded). The range of 1 to 4 points was divided equally to set a benchmark for each "1 point," and evaluation was conducted based on the benchmark at scores of 1 to 5 (higher scores are preferred). Specifically, for samples with added dead Lactobacillus rhamnosus, the evaluation was based on samples without added dead Lactobacillus rhamnosus and samples with added dead Lactobacillus rhamnosus at 100 billion CFU / L; for samples with added dead JCM5805, the evaluation was based on samples without added dead JCM5805 and samples with added dead JCM5805 at 100 billion CFU / L.

[0124] Regarding the amount of odor from beneficial bacteria, the evaluation for each fruit and vegetable juice is based on the sugar content as described below.

[0125] Regarding Lactobacillus rhamnosus, samples without added dead Lactobacillus rhamnosus were fixed at 5 points, and samples with added 200 billion / L dead Lactobacillus rhamnosus were fixed at 2 points (data not recorded). The range of 2 to 5 points was divided equally to set a benchmark for each "1 point" score, and evaluation was carried out based on the benchmark with scores of 1 to 5 points (the higher the score, the better).

[0126] Regarding JCM5805, the non-added JCM5805 dead bacteria sample was fixed at 5 points, and the sample with added 400 billion JCM5805 dead bacteria was fixed at 1 point (data not recorded). The range of 1 to 5 points was divided equally to set a benchmark for each "1 point" score, and the evaluation was carried out based on the benchmark with scores of 1 to 5 points (the higher the score, the better).

[0127] (Experiment 3) Effects of non-aqueous solvents on the aroma and odor from beneficial bacteria in beverages

[0128] To investigate the effects of non-aqueous solvents on the aroma and odor of beverages derived from beneficial bacteria, the following experiments were conducted.

[0129] <Sample Preparation>

[0130] A live Lactobacillus rhamnosus powder (containing one or more strains of Lactobacillus rhamnosus) with a concentration of 350 billion CFU / g was diluted with water and sterilized at 80°C for 60 minutes to prepare a 10 billion CFU / g aqueous solution of dead Lactobacillus rhamnosus. Separately, dead Lactococcus lactis subsp. lactis JCM5805 bacteria powder was added to water to prepare a 10 billion CFU / g aqueous solution of JCM5805 dead bacteria.

[0131] An aqueous solution containing a final concentration of 2°Brix was prepared using clear apple juice. The aqueous solution containing the dead beneficial bacteria, along with ethanol and / or propylene glycol, was added to achieve the final concentrations of dead beneficial bacteria and ethanol and / or propylene glycol as described in Tables 3-1 and 3-3. Anhydrous citric acid was added to achieve a final pH of approximately 4.0. Each mixture was then filled into a container and pasteurized at 80°C for 10 minutes to prepare test zones 90–101 and 122–129.

[0132] Similarly, aqueous solutions were prepared using orange or grape juice with a final concentration of 2°Brix, tomato juice with a final concentration of 7°Brix, or carrot juice with a final concentration of 4°Brix. The aqueous solutions containing the dead beneficial bacteria, along with ethanol and / or propylene glycol, were added to achieve the final concentrations of dead beneficial bacteria and ethanol and / or propylene glycol as described in Tables 3-1 to 3-4. Anhydrous citric acid was added to achieve a final pH of approximately 4.0. Each mixture was then filled into a container and pasteurized at 80°C for 10 minutes to prepare test zones 102–119 and 130–140.

[0133] Next, an aqueous solution (mixture) with a final concentration of 5°Brix was prepared by mixing tomato juice, carrot juice, apple juice, orange juice, and grape juice with a final concentration of 1°Brix. The aqueous solution of the useful bacteria and ethanol were added to achieve the final concentrations of useful bacteria and ethanol as described in Tables 3-2 and 3-4. Anhydrous citric acid was added to achieve a final pH of approximately 4.0. The mixture was then filled into a tank and pasteurized at 80°C for 10 minutes to prepare test zones 120, 121, and 141.

[0134] Sensory evaluation

[0135] For the beverages prepared at approximately 20°C in each test area, five trained judges with sensory recognition abilities evaluated the aroma and amount of odor from beneficial bacteria in each test area based on the following evaluation criteria. The average score from the five judges was calculated. It should be noted that the standard error of the average score from all judges is less than 0.2. The results are shown in Tables 3-1 to 3-4.

[0136] It should be noted that the evaluation criteria were set according to the types of useful bacteria as follows.

[0137] Regarding aroma, for various fruit and vegetable juices and mixtures, a fixed score of 1 point was set for samples without added non-aqueous solvents containing dead beneficial bacteria, and a fixed score of 4 points was set for samples without added non-aqueous solvents containing 100 billion CFU / L of dead beneficial bacteria (data not recorded). The score range of 1 to 4 points was divided equally to establish a benchmark for each "1 point," and evaluations were conducted based on these benchmarks at scores of 1 to 5 (higher scores are preferred). Specifically, for samples with added dead Lactobacillus rhamnosus, the evaluation was based on samples without added dead Lactobacillus rhamnosus and samples with added dead Lactobacillus rhamnosus at 100 billion CFU / L; for samples with added dead JCM5805, the evaluation was based on samples without added dead JCM5805 and samples with added dead JCM5805 at 100 billion CFU / L.

[0138] Regarding the amount of odor from beneficial bacteria, the following evaluation shall be made for each fruit and vegetable juice, and mixture thereof.

[0139] Regarding Lactobacillus rhamnosus, a sample without non-aqueous solvents containing dead Lactobacillus rhamnosus was fixed at 5 points, and a sample without non-aqueous solvents containing 200 billion / L dead Lactobacillus rhamnosus was fixed at 2 points (data not recorded). The range of 2 to 5 points was divided equally to set a benchmark for each "1 point". Evaluation was conducted based on the benchmark with scores of 1 to 5 points (the higher the score, the better).

[0140] Regarding JCM5805, the unadded sample containing JCM5805 dead bacteria without non-aqueous solvents was fixed at 5 points, and the sample containing 400 billion / L of JCM5805 dead bacteria without non-aqueous solvents was fixed at 1 point (data not recorded). The range of 1 to 5 points was divided equally to set a benchmark for each "1 point" score, and the evaluation was carried out based on the benchmark with scores of 1 to 5 points (the higher the score, the better).

[0141] (Experiment 4) The effect of beverage distribution conditions on the aroma of beverages

[0142] To investigate the effect of storage conditions during beverage distribution on the aroma and flavor of beverages, the following experiment was conducted.

[0143] <Sample Preparation>

[0144] A live Lactobacillus rhamnosus powder (containing one or more strains of Lactobacillus rhamnosus) with a concentration of 350 billion CFU / g was diluted with water and sterilized at 80°C for 60 minutes to prepare a 10 billion CFU / g aqueous solution of dead Lactobacillus rhamnosus. Separately, dead Lactococcus lactis subsp. lactis JCM5805 bacteria powder was added to water to prepare a 10 billion CFU / g aqueous solution of JCM5805 dead bacteria.

[0145] Aqueous solutions were prepared using either clear apple juice with a final concentration of 2°Brix or tomato juice with a final concentration of 7°Brix. The aqueous solution containing the dead beneficial bacteria was added to achieve the final concentrations of dead beneficial bacteria listed in Tables 4-1 and 4-2. Anhydrous citric acid was added to achieve a final pH of approximately 4.0. Each mixture was filled into a container and pasteurized at 80°C for 10 minutes to prepare test zones 142, 144, 148, and 150. Samples were prepared in the same manner for these test zones, except that no aqueous solution containing the dead beneficial bacteria was added; these served as controls.

[0146] Next, an aqueous solution (mixture) with a final concentration of 5°Brix was prepared by mixing tomato juice, carrot juice, apple juice, orange juice, and grape juice with a final concentration of 1°Brix, respectively. The aqueous solution containing the effective bacterial dead bacteria was then added to achieve the final concentrations of effective bacterial dead bacteria described in Tables 4-1 and 4-2, and anhydrous citric acid was added to achieve a final pH of approximately 4.0. Each mixture was filled into a container and pasteurized at 80°C for 10 minutes to prepare test areas 146 and 152. Samples were prepared for these test areas in the same manner, except that no effective bacterial dead bacteria aqueous solution was added, serving as controls. Test areas 142, 144, 146, 148, 150, and 152, along with their corresponding controls without the addition of effective bacterial dead bacteria, were incubated at 5°C for 2 weeks.

[0147] Furthermore, samples identical to those in test area 142 were prepared, incubated in an incubator, and stored at 50°C for 2 weeks to create test area 143. Similarly, samples identical to those in test area 144 were prepared, incubated in an incubator, and stored at 50°C for 2 weeks to create test area 145. Samples identical to those in test area 146 were prepared, incubated in an incubator, and stored at 50°C for 2 weeks to create test area 147. Similarly, identical samples were prepared for test areas 148, 150, and 152, incubated in an incubator, and stored at 50°C for 2 weeks to create test areas 149, 151, and 153. Controls corresponding to test areas 143, 145, 147, 149, 151, and 153, without the addition of useful dead bacteria, were also incubated in an incubator and stored at 50°C for 2 weeks.

[0148] Sensory evaluation

[0149] For beverages prepared at approximately 20°C in each test area, five trained judges with sensory recognition abilities evaluated the increase in aroma in each test area based on the following evaluation criteria, and the average score of the five judges was calculated. The standard error of the average score for all judges was less than 0.3. The results are shown in Tables 4-1 and 4-2.

[0150] It should be noted that the evaluation criteria were set according to the types of useful bacteria as follows.

[0151] The increase in aroma sensitivity (hereinafter also referred to as "Δ aroma sensitivity") of test areas 142, 144, 146, 148, 150 and 152 with added useful dead bacteria relative to the non-added control of useful dead bacteria under storage conditions of 5°C for 2 weeks was defined as 3 points. When the increase in aroma sensitivity of the non-added control of useful dead bacteria under the same storage conditions was defined as 1 point, the Δ aroma sensitivity of test areas 143, 145, 147, 149, 151 and 153 with added useful dead bacteria under the same storage conditions relative to the non-added control of useful dead bacteria under storage conditions of 50°C for 2 weeks was evaluated on a scale of 1 to 5.

[0152] [Table 1-1]

[0153] [Table 1-2]

[0154] [Table 1-3]

[0155] [Table 1-4]

[0156] [Table 1-5]

[0157] [Table 1-6]

[0158] [Table 1-7]

[0159] [Table 1-8]

[0160] [Table 2-1]

[0161] [Table 2-2]

[0162] [Table 3-1]

[0163] [Table 3-2]

[0164] [Table 3-3]

[0165] [Table 3-4]

[0166] [Table 4-1]

[0167] [Table 4-2]

[0168] As shown in Tables 1-1 to 1-8, the aroma is enhanced in test areas 2-10, 12-20, 22-30, 32-40, 42-50, 52-54 and 55-77, which contain dead bacteria of useful bacteria and at least one of fruit juice and vegetable juice, and have a concentration of dead bacteria of useful bacteria of more than 500 million CFU / L.

[0169] As shown in Tables 2-1 and 2-2, the aroma is enhanced in test areas 79, 81, 83, 85 and 86-89, in which at least one of the dead bacteria containing more than 500 million / L of useful bacteria, fruit juice and vegetable juice has a sugar content of more than 0.5°Brix.

[0170] As suggested by Tables 3-1 and 3-4, the aromaticity can be enhanced by adjusting the amount of non-aqueous solvents (specifically ethanol and / or propylene glycol). Furthermore, it is suggested that the aromaticity can also be enhanced by adjusting the value of [non-aqueous solvent concentration X (ppm)] / [dead bacteria concentration Y billion CFU / L].

[0171] As shown in Tables 4-1 and 4-2, in test zones 142-153 containing more than 500 million / L of dead useful bacteria, the aroma of the zones with added dead useful bacteria was enhanced compared to the zones without added dead useful bacteria, during storage at 5°C and 50°C. Furthermore, it can be concluded that, for example, when comparing test zones 142 and 143, even with the same concentration of dead useful bacteria added, the aroma-imparting effect was significantly greater at a storage temperature of 50°C compared to a storage temperature of 5°C.

[0172] Industrial availability

[0173] According to the present invention, a beverage containing at least one of fruit juice and vegetable juice with enhanced aroma can be provided.

Claims

1. A beverage containing dead beneficial bacteria and at least one of fruit juice and vegetable juice, wherein the concentration of dead beneficial bacteria is 500 million CFU / L or more.

2. The beverage according to claim 1, wherein, The concentration of dead bacteria in the useful bacteria is below 400 billion / L.

3. The beverage according to claim 1, wherein, The useful bacteria are selected from one or more of the group consisting of Lactobacillus and Lactococcus.

4. The beverage according to claim 1, wherein, The useful bacteria are selected from one or more of the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. lactis JCM5805, and Lactobacillus paracasei KW3110.

5. The beverage according to claim 1, wherein, The juice contains at least one of apple juice, orange juice, and grape juice, and the vegetable juice contains at least one of tomato juice and carrot juice.

6. The beverage according to claim 1, wherein, It also contains a non-aqueous solvent, the concentration of which is above 1 ppm.

7. The beverage according to claim 6, wherein, When the concentration of the non-aqueous solvent is set to X ppm and the concentration of dead bacteria of the useful bacteria is set to Y billion / L, the value of X / Y is greater than 0.10 and less than 500.

8. The beverage according to claim 6, wherein, The non-aqueous solvent comprises at least one of nitrous oxide, acetone, ethanol, glycerol, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, 1,1,2-trichloroethylene, edible oils, 1,1,1,2-tetrafluoroethane, 1-butanol, 2-butanol, 2-butanone, butane, 1-propanol, 2-propanol, propane, propylene glycol, hexane, and methanol.

9. The beverage according to claim 1, wherein, At least one of the fruit juice and vegetable juice has a sugar content of 0.5°Brix or higher.

10. The beverage according to claim 1, wherein it is a containerized beverage.

11. The beverage according to any one of claims 1 to 10, which is intended for circulation at room temperature.

12. A method for manufacturing a beverage comprising at least one of dead bacteria containing beneficial bacteria and fruit juice and vegetable juice, comprising the following steps: When at least one of the fruit juice and the vegetable juice is combined with the dead bacteria of the beneficial bacteria, the concentration of the dead bacteria of the beneficial bacteria in the beverage reaches more than 500 million per liter.

13. The method for manufacturing a beverage according to claim 12, wherein, The sugar content of at least one of the fruit juice and the vegetable juice used in the process is 0.5°Brix or higher.

14. A method for enhancing the aroma of a beverage, comprising at least one of dead bacteria containing beneficial bacteria and fruit juice or vegetable juice, comprising the following steps: When combined with at least one of the fruit juice and the vegetable juice, and the dead bacteria of the beneficial bacteria, the concentration of the dead bacteria of the beneficial bacteria in the beverage reaches more than 500 million per liter.

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