Fermented product

Abstract

To provide a method for reducing the total amount of glucose, fructose and sucrose contained in vegetable juice or fruit juice, fermented product of vegetable juice or fruit juice, and a method for producing the product.SOLUTION: Lactic acid bacterium fermentation is performed to vegetable juice or fruit juice any one or more of glucose, fructose and sucrose, a vegetable protein hydrolysate, and a raw material for fermentation containing phosphoric acid under pH adjustment to reduce the total amount of glucose, fructose and sucrose.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a vegetable juice or fermented fruit juice product, etc. [Background technology]

[0002] It is known that excessive sugar intake increases the incidence of lifestyle-related diseases such as obesity, diabetes, and metabolic syndrome, and it is considered important to keep dietary sugar intake low in order to maintain health. Fruit and vegetable juices contain phytochemicals such as polyphenols and carotenoids, which are expected to have various health functions, but because they contain a lot of sugar, there is a demand to reduce the amount of sugar in them.

[0003] Methods for reducing the sugars contained in fruit juice or vegetable juice include a method in which fruit juice is passed through an ultrafiltration membrane, and the permeate obtained is passed through a nanofiltration membrane to remove the fruit juice sugars (Patent Document 1), and a method for producing a low-calorie fruit juice or vegetable juice beverage, which is characterized by treating fruit juice or vegetable juice with a crude fructosyltransferase enzyme preparation that has substantially no pectinase activity (Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 2725889 [Patent Document 2] Patent No. 6529515 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention provides a method for reducing the total amount of glucose, fructose, and sucrose contained in vegetable juice or fruit juice, a fermented vegetable juice or fruit juice, and a method for producing the same. [Means for solving the problem]

[0006] The inventors discovered that the total amount of glucose, fructose and sucrose can be reduced by fermenting vegetable juice or fruit juice containing one or more of glucose, fructose and sucrose, vegetable protein hydrolysate, and a fermentation raw material containing phosphoric acid with lactic acid bacteria under pH adjustment, and thus completed the present invention.

[0007] That is, the present invention relates to the following aspects [1] to

[10] . [1] A method for producing a vegetable juice or fruit juice fermentation product, comprising a step of lactic acid fermenting a vegetable juice or fruit juice containing one or more of glucose, fructose and sucrose, a vegetable protein hydrolysate, and a fermentation raw material containing phosphoric acid under pH adjustment, wherein the fermentation reduces the total amount of glucose, fructose and sucrose by 2 g or more per 100 g of the fermentation raw material, thereby obtaining a vegetable juice or fruit juice fermentation product having a total amount of glucose, fructose and sucrose of 3 wt% or less and containing 1 wt% or more of lactic acid. [2] The method for producing a vegetable juice or fruit juice fermentation product according to [1], wherein the total content of glucose, fructose and sucrose in the fermentation raw material is reduced by 60% or more through fermentation. [3] The method for producing a vegetable juice or fruit juice fermentation product according to [1] or [2], wherein the lactic acid bacteria is at least one selected from the group consisting of bacteria belonging to the genera Lactiprantibacillus, Lacticaseibacillus, Rimosilactobacillus, Leviractobacillus, Lactobacillus, Rizilactobacillus, Lycorolactobacillus, Lentilactobacillus, Streptococcus, Pediococcus and Lactococcus. [4] A vegetable juice or fruit juice containing one or more of glucose, fructose, and sucrose, a vegetable protein hydrolysate, and a fermentation raw material containing phosphoric acid are fermented with lactic acid bacteria under pH adjustment, thereby reducing the total amount of glucose, fructose, and sucrose by 2 g or more per 100 g of fermentation raw material, resulting in a vegetable juice or fruit juice fermentation product having a total amount of glucose, fructose, and sucrose of 3 wt% or less, and containing 1 wt% or more of lactic acid. [5] The fermented vegetable juice or fruit juice described in [4], in which the sugar reduction rate by which the total content of glucose, fructose and sucrose in the fermentation raw material is reduced by 60% or more through fermentation. [6] The vegetable juice or fruit juice fermentation product according to [4] or [5], wherein the lactic acid bacteria is at least one selected from the group consisting of bacteria belonging to the genera Lactiprantibacillus, Lacticaseibacillus, Rimosilactobacillus, Leviractobacillus, Lactobacillus, Rizilactobacillus, Lycorilactobacillus, Lentilactobacillus, Streptococcus, Pediococcus and Lactococcus. [7] A method for reducing sugar, comprising fermenting a vegetable or fruit juice containing one or more of glucose, fructose and sucrose, a vegetable protein hydrolysate, and a fermentation raw material containing phosphoric acid with lactic acid bacteria under pH adjustment, thereby reducing the total amount of glucose, fructose and sucrose by 2 g or more per 100 g of the fermentation raw material. [8] The method for reducing sugar content described in [7], wherein the sugar reduction rate by which the total content of glucose, fructose and sucrose in the fermentation raw material is reduced by fermentation is 60% or more. [9] The method for reducing sugar according to [7] or [8], wherein the lactic acid bacteria is at least one selected from the group consisting of bacteria belonging to the genera Lactiprantibacillus, Lacticaseibacillus, Rimosilactobacillus, Leviractobacillus, Lactobacillus, Rizilactobacillus, Lycorilactobacillus, Lentilactobacillus, Streptococcus, Pediococcus and Lactococcus.

[10] A food or beverage comprising the vegetable juice or fermented fruit juice described in any one of [4] to [6]. Effect of the Invention

[0008] The present invention makes it possible to reduce the total amount of glucose, fructose, and sucrose in a vegetable juice or fruit juice, and to provide a vegetable juice or fermented fruit juice with reduced sugars. It also provides a method for easily producing the vegetable juice or fermented fruit juice. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] In the present invention, by fermenting a vegetable or fruit juice containing one or more of glucose, fructose, and sucrose, a vegetable protein hydrolysate, and a fermentation raw material containing phosphoric acid with lactic acid bacteria under pH adjustment, the total amount of glucose, fructose, and sucrose per 100 g of fermentation raw material can be reduced by 2 g or more, and a vegetable or fruit juice fermented product containing 1 wt% or more of lactic acid can be produced. In addition, the sugar reduction method described in the present invention can reduce the total amount of glucose, fructose, and sucrose per 100 g of fermentation raw material by fermenting a vegetable or fruit juice containing one or more of glucose, fructose, and sucrose, a vegetable protein hydrolysate, and a fermentation raw material containing phosphoric acid with lactic acid bacteria under pH adjustment.

[0010] The fermentation raw material according to the present invention may contain vegetable or fruit juice containing one or more of glucose, fructose and sucrose, a vegetable protein hydrolysate, and phosphoric acid, and preferably further contains manganese. Other general medium components may also be added.

[0011] The vegetable juice or fruit juice described in the present invention may be any vegetable juice or fruit juice containing one or more of glucose, fructose, and sucrose. Examples of vegetable juices include the juice of asparagus, cabbage, cucumber, kale, burdock, ginger, celery, onion, tomato, carrot, garlic, Chinese cabbage, beet, broccoli, etc., and examples of fruit juices include the juice of strawberry, plum, Satsuma mandarin, orange, persimmon, grapefruit, pomegranate, pear, pineapple, banana, grape, blueberry, mango, melon, peach, yuzu, apple, lemon, etc., and at least one type may be used, and it is preferable to use concentrated vegetable juice or fruit juice. The total amount of glucose, fructose, and sucrose derived from vegetable juice or fruit juice in the fermentation raw material at the start of fermentation is preferably 2% by weight or more, more preferably 3 to 20% by weight, even more preferably 4 to 15% by weight, and particularly preferably 4.5 to 10% by weight or 5% by weight or more, when the fermentation raw material is taken as 100%. For example, when the fermentation raw material is taken as 100%, the vegetable juice or fruit juice can be contained at preferably 0.5 to 50% by weight, more preferably 1 to 40% by weight, and even more preferably 2 to 30% by weight.

[0012] The vegetable protein hydrolysate according to the present invention may be a vegetable protein hydrolyzed by enzyme treatment, heat treatment, alkali treatment, or the like, and may be hydrolyzed using a vegetable protein. The vegetable protein hydrolysate or vegetable protein may be preferably contained in an amount of 0.1 to 10% by weight, more preferably 0.2 to 8% by weight, and even more preferably 0.5 to 5% by weight, based on 100% by weight of the raw material for fermentation. Examples of vegetable proteins include legume proteins such as soybean protein, pea protein, broad bean protein, chickpea protein, and kidney bean protein, cereal proteins such as wheat protein and rice protein, and nut and seed proteins such as almond protein and sesame protein, and purified products such as isolated proteins are preferred. When performing enzymatic treatment, there is no particular limitation as long as an enzyme that hydrolyzes proteins or peptides is used, and proteases and / or peptidases derived from animals, plants, or microorganisms can be used. Examples of enzymes derived from animals include pepsin and trypsin, and examples of enzymes derived from plants include papain. Examples of enzymes derived from microorganisms include enzymes derived from bacteria or fungi, specifically enzymes derived from the genus Bacillus, Streptomyces, or Aspergillus. For example, commercially available enzymes such as Orientase (registered trademark) 22BF (HBI Corporation), Sumiteam (registered trademark) FP (Shin Nippon Chemical Industry Co., Ltd.), and Proteax (registered trademark) (Amano Enzyme Inc.) can be used alone or in combination. The amount of enzyme to be added is not particularly limited as long as the hydrolysis reaction proceeds under the conditions described above. For example, the amount of the enzyme preparation is preferably 0.1 to 30% by weight, more preferably 0.5 to 20% by weight, and even more preferably 1 to 15% by weight, based on 100% by weight of the vegetable protein. The conditions for the enzyme treatment can be appropriately set taking into consideration the optimum pH or temperature conditions, stability, etc. of the enzyme. For example, pH 3 to 9 and 15 to 70°C can be exemplified, with pH 4 to 8 and 20 to 60°C being preferred. By adding the enzyme during fermentation, the enzyme treatment can be carried out in parallel with the fermentation.

[0013] The phosphoric acid described in the present invention is not particularly limited as long as it is present as a phosphate ion in the fermentation raw material, and may be phosphoric acid or a phosphate such as potassium phosphate, sodium phosphate, or ammonium phosphate. Examples of the phosphoric acid include monosodium phosphate, disodium phosphate, monopotassium phosphate, and dipotassium phosphate. When the fermentation raw material at the start of fermentation is taken as 100%, the phosphoric acid may be present in an amount of preferably 0.01 to 2%, and more preferably 0.05 to 1%.

[0014] The manganese described in the present invention may be inorganic manganese salts such as manganese sulfate and manganese chloride, organic manganese salts such as manganese lactate and manganese citrate, and manganese-containing microorganisms such as manganese yeast and manganese lactic acid bacteria. The manganese content at the start of fermentation is preferably 0.0002 to 0.05%, and more preferably 0.0005 to 0.02%.

[0015] The lactic acid bacteria fermentation of the present invention is not particularly limited as long as the fermentation raw material is fermented with lactic acid bacteria under pH adjustment. The lactic acid bacteria is not particularly limited as long as it is a bacterium that can assimilate one or more of glucose, fructose, and sucrose and produce lactic acid, and may be selected from the genus Lactiplantibacillus such as Lactiplantibacillus plantarum, the genus Lacticaseibacillus such as Lacticaseibacillus paracasei, the genus Rimosilactobacillus such as Rimosilactobacillus fermentum, the genus Leviractobacillus brevis, the genus Lactobacillus such as Lactobacillus gasseri, the genus Lizobacillus ... Examples of lactobacilli include lactobacilli belonging to the genus Licorilactobacillus salivarius, Licorilactobacillus mali, Lentilactobacillus hilgardii, Latilactobacillus such as Latilactobacillus sakei, and the like; lactobacilli belonging to the genus Leuconostoc mesenteroides, etc.; Streptococcus thermophilus, etc.; Pediococcus pentosaceus, etc.; and Lactococcus lactis, etc.; and the like; and one or more types can be used.

[0016] Fermentation is preferably carried out by inoculating lactic acid bacteria and stirring or shaking the mixture, and the amount of inoculation is not particularly limited as long as it is a common amount, and for example, a pre-cultured lactic acid bacteria liquid can be inoculated at 0.05 to 10% by weight, preferably 0.1 to 5% by weight, relative to the fermentation raw material. The fermentation temperature and fermentation period are not particularly limited as long as they can reduce the total amount of glucose, fructose, and sucrose by 2 g or more per 100 g of fermentation raw material, and can be set, for example, at 10 to 50°C, for 2 to 72 hours, preferably 20 to 45°C, for 4 to 48 hours, and more preferably 25 to 40°C, for 6 to 36 hours.

[0017] The fermentation under pH adjustment can be carried out using a pH adjuster, and the pH adjuster is not particularly limited as long as it can neutralize the acid produced by fermentation, and examples of the pH adjuster include alkali metal or alkaline earth metal hydroxides such as sodium hydroxide, potassium hydroxide, and calcium hydroxide, alkali metal carbonates or hydrogen carbonates such as sodium carbonate and sodium hydrogen carbonate, alkaline earth metal carbonates such as calcium carbonate, and ammonia. The pH adjustment may be performed by adding a calcium-containing water-insoluble composition such as calcium carbonate to the fermentation raw material, or by adding an alkaline solution. The pH is not particularly limited as long as it is a pH at which lactic acid bacteria can easily grow, but it is preferable to adjust the pH during fermentation to 3.5 or higher, more preferably to a range of pH 4.0 to 7.0, and even more preferably to a range of pH 5.0 to 6.5. The calcium-containing water-insoluble composition content is preferably 0.1 to 10% by weight, more preferably 0.2 to 8% by weight, and even more preferably 0.5 to 5% by weight, based on the fermentation raw material being 100% by weight, and the calcium content is preferably 0.05 to 5% by weight, more preferably 0.1 to 3% by weight, and even more preferably 0.2 to 2% by weight. When the calcium-containing water-insoluble composition is contained, it dissolves in an acidic state, so that the decrease in pH is alleviated, and the pH can be adjusted, thereby suppressing the inhibition of lactic acid bacteria growth due to the decrease in pH. By the pH adjustment, the pH at the start of fermentation is preferably pH 3.5 or more, more preferably pH 4.0 to 6.5, and even more preferably pH 5.0 to 6.0, and may be less than pH 6.0.

[0018] The fermented product of the present invention may be sterilized after fermentation, and the sterilization conditions are not particularly limited as long as they are a common method, but for example, heating at 60 to 120° C. for 1 to 30 minutes or at 80 to 100° C. for 5 to 20 minutes is preferred. The fermented product may be concentrated and used as a concentrated product, or may be powdered by drum drying, air drying, spray drying, vacuum drying, and / or freeze drying, etc., and used as a dried product.

[0019] The fermented product of the present invention can be produced by fermenting vegetable juice or fruit juice using the above-mentioned method. The fermented product is a vegetable juice or fruit juice fermented product in which the total amount of glucose, fructose and sucrose per 100 g of fermentation raw material is reduced by 2 g or more, and the reduction amount of the sugar is preferably 3 g or more, more preferably 3.5 g or more, even more preferably 4 g or more, and particularly preferably 5 g or more. The total amount of glucose, fructose and sucrose in the fermented product is preferably 3 wt% or less, more preferably 2 wt% or less, even more preferably 1 wt% or less, and particularly preferably less than 1 wt%. The sugar reduction rate, which is the reduction rate of the total content of glucose, fructose and sucrose in the fermentation raw material by fermentation, is preferably 60% or more, more preferably 70% or more, even more preferably 80% or more, and particularly preferably 90% or more. The sugar reduction rate is 100% when all glucose, fructose and sucrose are not detected in the fermented product. The total concentration of glucose, fructose and sucrose in the fermented product is preferably reduced to 40% or less of the total concentration of glucose, fructose and sucrose in the fermentation raw material, more preferably to 30% or less, even more preferably to 20% or less, and particularly preferably to 10% or less. Furthermore, the fermented product is a vegetable juice or fruit juice fermented product containing 1% or more by weight of lactic acid, preferably 2% or more by weight, more preferably 3% or more by weight, even more preferably 4% or more by weight, and particularly preferably 5% or more by weight.

[0020] The vegetable juice or fermented fruit juice of the present invention can be used as a beverage, and can also be added to various foods and beverages. Compared with ordinary vegetable juice or fruit juice, the sugar content is reduced, so it can be expected to be used as low-calorie foods and beverages or health-conscious foods and beverages. The amount added to various foods and beverages is not particularly limited, but is preferably 0.1 to 95% by weight, more preferably 0.5 to 90% by weight, and even more preferably 1 to 80% by weight. The foods and beverages to which it is added are not particularly limited, but it can be used in beverages such as non-alcoholic beverages and alcoholic beverages, frozen desserts such as ice cream, fresh confections such as jellies and yogurt, seasonings such as dressings and sauces, health foods, supplements, calcium absorbents, lactic acid bacteria agents, etc. EXAMPLES

[0021] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples. In the present invention, all % is by weight unless otherwise specified. EXAMPLES

[0022] In Example 1-1, 50 g of fermentation raw materials consisting of 6-fold concentrated Muscat juice clear TN (Brix: 68°, Yuzan Co., Ltd.) as fruit juice, 1% pea protein (Nutralis (registered trademark) S85F, protein content: 79%, Rocket Japan Co., Ltd.) as vegetable protein, 1% calcium carbonate (food additive) as pH adjuster, 0.2% monopotassium phosphate (food additive) as phosphoric acid, 0.02% manganese-containing yeast (manganese content: 5%, Medience Co., Ltd.) as manganese, and tap water were placed in a flask, sterilized at 105°C for 10 minutes, cooled, and added with 0.1% protease (Proteax (registered trademark), Amano Enzyme Inc.) and inoculated with Lactiplantibacillus plantarum NBRC14711 strain. Fermentation was performed by shaking at 33°C for 21 hours, and after fermentation, sterilization was performed at 90°C for 10 minutes to obtain fermented grape juice (Example 1-1). In addition, fermented grape juice (Example 1-2) was obtained in the same manner as in Example 1-1, except that manganese was not added.

[0023] [Comparative Example 1] Fermented grape juice (Comparative product 1-1) was obtained in the same manner as in Example 1-1, except that no vegetable protein was added. Fermented grape juice (Comparative Product 1-2) was obtained in the same manner as in Example 1-1, except that no pH adjuster was added. Fermented grape juice (Comparative product 1-3) was obtained in the same manner as in Example 1-1, except that phosphoric acid was not added.

[0024] [Evaluation test] The pH, sugar (glucose, fructose, sucrose) content, and lactic acid content were measured for the fermentation raw material before fermentation, the fermented grape juice of Example Products 1-1 and 1-2, and Comparative Products 1-1 to 1-3. The results are shown in Table 1. The sugars were measured under the sugar measurement conditions by HPLC described below, and the measured values ​​of glucose, fructose, and sucrose, as well as the sum of these, are recorded as the total sugar content, and the lactic acid was measured under the lactic acid measurement conditions by capillary electrophoresis described below, and is recorded as the lactic acid content. In addition, the total sugar content of the fermentation raw materials before fermentation was compared with the total sugar content of the fermented products of Example Products 1-1, 1-2 and Comparative Products 1-1 to 1-3, and the sugar reduction rate of each sample was calculated based on the fact that no glucose, fructose or sucrose was detected in the fermentation product as a sugar reduction rate of 100%.Furthermore, the amount of glucose, fructose and sucrose reduced in 100 g of fermentation raw materials after fermentation was calculated, and this is shown in Table 1 as the total reduction in glucose, fructose and sucrose per 100 g of fermentation raw materials.

[0025] <Sugar measurement conditions: HPLC> Detector: Refractive index detector Column: InertSustain NH2 (inner diameter 4.6 mm, length 250 mm) Mobile phase: 80% acetonitrile in water ·Flow rate: 0.7ml / min Column temperature: 40℃ Standards: Fructose, glucose, and sucrose (all manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were dissolved in distilled water to create a calibration curve.

[0026] <Lactic acid measurement conditions: Capillary electrophoresis> Equipment: Agilent 7100 (Agilent Technologies, Inc.) Capillary: Fused Silica (inner diameter 75μm, length 720mm) Electrophoresis buffer: α-AFQ131 Voltage: -20kV Capillary temperature: 25℃ Detector: Signal / Reference = 350nm / 230nm Standard: Lactic acid (special grade reagent, Fujifilm Wako Pure Chemical Industries, Ltd.) was diluted with distilled water to create a calibration curve.

[0027] [Table 1]

[0028] In all fermented grape juices, glucose and fructose were reduced and lactic acid content was increased compared to the fermentation raw material before fermentation, but in the fermented grape juices of the implementation products 1-1 and 1-2, the glucose and fructose per 100g of fermentation raw material was reduced by 2g or more in total, which was reduced by 60% or more compared to the raw material before fermentation, and the lactic acid content was also 2% or more. In addition, sucrose was not contained in the fermentation raw material itself before fermentation. The fermented grape juices of the comparison products 1-1, 1-2, and 1-3, which did not add vegetable protein, pH adjuster calcium carbonate, or phosphoric acid to the fermentation raw material, had a total reduction of glucose and fructose of less than 2g per 100g of fermentation raw material, which is a smaller reduction in sugar compared to the implementation products, and the lactic acid content was also less than 2%. It was found that the total amount of glucose and fructose can be further reduced and the lactic acid content can be further increased by fermenting in a fermentation medium containing vegetable protein, pH adjuster, and phosphoric acid. EXAMPLES

[0029] Fermented grape juice (Example 2) was obtained in the same manner as in Example 1-1, except that the amount of the protease (Proteax (registered trademark)) was 0.02%.

[0030] [Comparative Example 2] Fermented grape juice (Comparative Product 2) was obtained in the same manner as in Example 1-1, except that the protease (Proteax (registered trademark)) was not added.

[0031] The fermentation raw material before fermentation and the fermented grape juice of Example Product 2 and Comparative Product 2 were measured according to the above-mentioned evaluation test, and the pH, sugar (glucose, fructose, sucrose) content, total sugar content, sugar reduction rate, total reduction amount of glucose, fructose and sucrose per 100 g of fermentation raw material, and lactic acid content are shown in Table 2.

[0032] [Table 2]

[0033] In the example 2, which was made by fermenting a fermentation raw material containing a protease, glucose and fructose were reduced more than in the fermentation raw material before fermentation, and the lactic acid content was increased compared to the comparative example 2, which was made by fermenting a fermentation raw material without the enzyme. The glucose and fructose were reduced by more than 2g in total per 100g of fermentation raw material, and the lactic acid content was reduced by more than 70% compared to before fermentation, and the lactic acid content was also 3% or more. The amount of protease added to the fermentation raw material was 2% relative to 100% vegetable protein in the fermentation raw material. EXAMPLES

[0034] The fermentation raw materials, consisting of 15% 5-fold concentrated peach clear juice (Brix: 40°, Nippon Kajitsu Kako Co., Ltd.) as fruit juice, 2% (Example 3-1), 1% (Example 3-2), 0.5% (Example 3-3), 0.2% (Example 3-4) or 0.1% (Example 3-5) of powdered soy protein as vegetable protein (Fujipro (registered trademark) RK, protein content: 86%, Fuji Oil Co., Ltd.), 2% calcium carbonate (food additive) as pH adjuster, 0.2% phosphoric acid (food additive), 0.02% manganese-containing yeast (manganese content: 5%) as manganese, and tap water, were placed in a flask in an amount of 50 g each, sterilized at 105°C for 10 minutes, cooled, and 0.1% of a protease (Sumiteam (registered trademark) FP, Shin Nippon Chemical Industry Co., Ltd.) was added. Lactiplantibacillus plantarum was also added. The NBRC14711 strain was inoculated and fermented at 33°C for 20 hours with shaking. After fermentation was completed, the mixture was sterilized at 90°C for 10 minutes to obtain fermented peach juice (Examples 3-1 to 3-5).

[0035] The fermentation raw material before fermentation and the fermented peach juice of Examples 3-1 to 3-5 were measured according to the above-mentioned evaluation test, and the pH, sugar (glucose, fructose, sucrose) content, total sugar content, sugar reduction rate, total reduction amount of glucose, fructose and sucrose per 100 g of fermentation raw material, and lactic acid content are shown in Table 3.

[0036] [Table 3]

[0037] In all fermented peach juices, glucose, fructose and sucrose were reduced and lactic acid content was increased compared to the raw material before fermentation, and the total glucose, fructose and sucrose content per 100 g of raw material was reduced by more than 2 g, which was a reduction of more than 50% compared to the raw material before fermentation, and the lactic acid content was also 2% or more. In addition, the sugar reduction rate and lactic acid content were improved depending on the vegetable protein concentration. EXAMPLES

[0038] 50 g of each of the fermentation raw materials consisting of 10% carrot juice (Carrot Extract AK-1850, Brix: 70°, Ikeda Tohka Kogyo Co., Ltd.) as vegetable juice, 1% powdered soy protein (Fujipro (registered trademark) RK, protein content: 86%) as vegetable protein, 2% calcium carbonate (food additive) as a pH adjuster, 0.2% phosphoric acid (food additive), 0.02% manganese-containing yeast (manganese content: 5%) as manganese, and tap water were placed in a flask, sterilized at 105°C for 10 minutes, cooled, and added with 0.05% protease (Sumiteam (registered trademark) FP). NBRC12005 strain (Example 4-3) or Leuconostoc mesenteroides NBRC100496 strain (Example 4-4) was inoculated and fermented with shaking at 33°C for 23 hours. After fermentation was completed, the mixture was sterilized at 90°C for 10 minutes to obtain fermented carrot juice (Examples 4-1 to 4-4).

[0039] The fermentation raw material before fermentation and the fermented carrot juice of Examples 4-1 to 4-4 were measured according to the above-mentioned evaluation test, and the pH, sugar (glucose, fructose, sucrose) content, total sugar content, sugar reduction rate, total reduction amount of glucose, fructose and sucrose per 100 g of fermentation raw material, and lactic acid content are shown in Table 4.

[0040] [Table 4]

[0041] In all fermented carrot juices, the total amount of glucose, fructose and sucrose contained in the fermentation raw material before fermentation was 5.14%, but all of these were undetectable, and the lactic acid content increased. The total amount of glucose, fructose and sucrose per 100 g of fermentation raw material was reduced by more than 5 g, which is a 100% reduction compared to before fermentation, and the lactic acid content was also more than 2%. It was found that the fermentation products obtained using any of the strains Lacticaseibacillus paracasei, Limosilactobacillus fermentum, Leviractobacillus brevis and Leuconostoc mesenteroides were able to reduce glucose, fructose and sucrose and increase the lactic acid content. EXAMPLES

[0042] 898g of 1% pea protein (Nutralis® S85F, protein content: 79%) as vegetable protein, 0.02% manganese-containing yeast (manganese content: 5%, Medience Corporation) as manganese, and 88.78% tap water were placed in a 2L jar and sterilized at 121°C for 5 minutes, then cooled. 10% 6-fold concentrated Muscat juice clear TN (Brix: 68°, Oyama Corporation) as fruit juice and 0.2% monopotassium phosphate (food additive) as phosphoric acid were added to the total of 1kg. The mixture was heated to 90°C, cooled, and the pH was adjusted to 5.5 with 20% sodium hydroxide aqueous solution. 0.05% protease (Sumizyme® FP) was added. Lactiplantibacillus plantarum was also added. The NBRC14711 strain was inoculated and fermented with 20% sodium hydroxide aqueous solution at 35°C for 22 hours with stirring while maintaining the pH at 5.5. After fermentation was completed, the mixture was sterilized at 90°C for 10 minutes to obtain fermented grape juice (Example 5).

[0043] The fermentation raw material before fermentation and the fermented grape juice of Example 5 were measured according to the above-mentioned evaluation test, and the pH, sugar (glucose, fructose, sucrose) content, total sugar content, sugar reduction rate, total reduction amount of glucose, fructose and sucrose per 100 g of fermentation raw material, and lactic acid content are shown in Table 5.

[0044] [Table 5]

[0045] As a result of maintaining the pH at 5.5 during fermentation with an alkaline solution, the glucose and fructose content per 100 g of fermentation raw material was reduced by about 5 g in total, which is a reduction of more than 70% compared to before fermentation, and the lactic acid content was also reduced to more than 6%. In Examples 1 to 4, the pH during fermentation was adjusted to 3.5 or more by adding calcium carbonate to the fermentation raw material and fermenting it, but it was found that the method of maintaining the pH during fermentation with an alkaline solution is also effective in reducing the sugar content.

Claims

1. A method for producing a vegetable juice or fruit juice fermentation product, comprising a step of lactic acid fermenting a vegetable juice or fruit juice containing one or more of glucose, fructose and sucrose, a vegetable protein hydrolysate, and a fermentation raw material containing phosphoric acid under pH adjustment, wherein the fermentation reduces the total amount of glucose, fructose and sucrose by 2 g or more per 100 g of the fermentation raw material, thereby obtaining a vegetable juice or fruit juice fermentation product having a total amount of glucose, fructose and sucrose of 3 wt% or less and containing 1 wt% or more of lactic acid.

2. 2. The method for producing a fermented vegetable juice or fruit juice according to claim 1, wherein the total content of glucose, fructose and sucrose in the fermentation raw material is reduced by 60% or more through fermentation.

3. 3. The method for producing a vegetable juice or fruit juice fermentation product according to claim 1 or 2, wherein the lactic acid bacteria is at least one selected from the group consisting of bacteria belonging to the genera Lactiprantibacillus, Lacticaseibacillus, Rimosilactobacillus, Leviractobacillus, Lactobacillus, Rizilactobacillus, Lycorilactobacillus, Lentilactobacillus, Streptococcus, Pediococcus and Lactococcus.

4. A vegetable juice or fruit juice containing one or more of glucose, fructose and sucrose, a vegetable protein hydrolysate, and a fermentation raw material containing phosphoric acid are fermented with lactic acid bacteria under pH adjustment to reduce the total amount of glucose, fructose and sucrose by 2 g or more per 100 g of the fermentation raw material, resulting in a vegetable juice or fruit juice fermentation product having a total amount of glucose, fructose and sucrose of 3 wt% or less and containing 1 wt% or more of lactic acid.

5. 5. The vegetable or fruit juice fermented product according to claim 4, wherein the total content of glucose, fructose and sucrose in the fermentation raw material is reduced by 60% or more through fermentation.

6. The vegetable or fruit juice fermented product according to claim 4 or 5, wherein the lactic acid bacteria is at least one selected from the group consisting of bacteria belonging to the genera Lactiprantibacillus, Lacticaseibacillus, Rimosilactobacillus, Leviractobacillus, Lactobacillus, Rizilactobacillus, Lycorilactobacillus, Lentilactobacillus, Streptococcus, Pediococcus and Lactococcus.

7. A method for reducing sugar, comprising fermenting a vegetable or fruit juice containing one or more of glucose, fructose and sucrose, a vegetable protein hydrolysate, and a fermentation raw material containing phosphoric acid with lactic acid bacteria under pH adjustment, thereby reducing the total amount of glucose, fructose and sucrose by 2 g or more per 100 g of the fermentation raw material.

8. The method for reducing sugar content according to claim 7, wherein the total content of glucose, fructose and sucrose in the fermentation raw material is reduced by 60% or more through fermentation.

9. The method for reducing sugar content according to claim 7 or 8, wherein the lactic acid bacteria is at least one selected from the group consisting of bacteria belonging to the genera Lactiprantibacillus, Lacticaseibacillus, Rimosilactobacillus, Leviractobacillus, Lactobacillus, Rizilactobacillus, Lycorilactobacillus, Lentilactobacillus, Streptococcus, Pediococcus and Lactococcus.

10. A food or drink comprising the vegetable juice or fermented fruit juice according to claim 4 or 5.

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