Beverage and method for producing the same, and method for improving yogurt flavor of beverage

Abstract

To provide a beverage with reduced turbidity and having a natural yogurt sensation.SOLUTION: This beverage contains dead beneficial bacteria, protein, and at least one of linear ketones and monoterpenes. The beverage has a 660 nm wavelength absorbance of 1.00 or less, and a dead bacteria concentration of the contained beneficial bacteria of 5 hundred million / L or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage, a method for producing the same, and a method for improving the yogurt flavor of a beverage. [Background technology]

[0002] Beverages, particularly beverages with a yogurt flavor (hereinafter referred to as "yogurt-flavored beverages"), are generally known as a type of highly palatable soft drink that has a unique yogurt-like taste (hereinafter also referred to as "yogurt flavor"). Yogurt-flavored beverages include fermented milk, which is made by fermenting dairy ingredients such as milk or milk powder with lactic acid bacteria or yeast, and so-called dairy beverages, which are soft drinks imparted with a yogurt-like flavor using flavoring ingredients such as flavors.

[0003] It is generally known that adding fermented milk to a beverage can impart a strong yogurt-like flavor; however, when dairy ingredients such as powdered milk are included, the beverage becomes cloudy. While cloudiness can be avoided by adding very little or no dairy ingredients to a dairy beverage, a sufficient yogurt-like flavor cannot be obtained. In other words, there is a trade-off between yogurt flavor and transparency. Furthermore, dairy beverages are often consumed to quench thirst, and it is known that consumers generally tend to prefer clear beverages with high transparency, such as carbonated drinks, sports drinks, and water-like beverages with fruit flavors.

[0004] Conventionally, various attempts have been made to enhance the yogurt flavor of yogurt-flavored beverages, particularly dairy beverages.

[0005] For example, Patent Document 1 proposes that the incorporation of proline can impart the flavor of fermented milk to a yogurt-flavored soft drink. Also, for example, Patent Document 2 proposes a highly clear yogurt-like drink that contains lactic acid and a compound having a phosphorus atom in a predetermined blend ratio. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-93376 [Patent Document 2] Japanese Patent Application Publication No. 2018-166455 Summary of the Invention [Problem to be solved by the invention]

[0007] However, the conventional yogurt-flavored beverages described above still have room for improvement in terms of achieving both reduced turbidity and a natural yogurt flavor. Therefore, an object of the present invention is to provide a beverage that is reduced turbidity and has a natural yogurt flavor. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above problems, and have newly discovered that blending killed beneficial bacteria, proteins, and at least one of linear ketones and monoterpenes while adjusting the turbidity to a certain level or less makes it possible to impart a natural yogurt flavor to a beverage while suppressing the turbidity, thereby completing the present invention.

[0009] The present invention aims to advantageously solve the above-mentioned problems, and provides a beverage containing [1] killed beneficial bacteria, protein, and at least one of straight-chain ketones and monoterpenes, wherein the concentration of the killed beneficial bacteria is 500 million / L or more and the absorbance of the beverage at a wavelength of 660 nm is 1.00 or less. Such a beverage has little cloudiness and a natural yogurt flavor. The concentrations of proteins, linear ketones, and monoterpenes contained in the beverage, as well as the absorbance of the beverage at a wavelength of 660 nm, can be measured by the method described in the Examples.

[0010] [2] In the beverage of [1] above, the concentration of dead beneficial bacteria is preferably 400 billion / L or less. If the concentration of dead beneficial bacteria in the beverage is 400 billion / L or less, the generation of odor originating from the beneficial bacteria can be effectively suppressed.

[0011] [3] In the beverage of [1] or [2] above, the beneficial bacteria are preferably one or more species selected from the group consisting of Lactobacillus and Lactococcus. If the beneficial bacteria contained in the beverage are one or more species selected from the group consisting of Lactobacillus and Lactococcus, the yogurt-like flavor can be further enhanced.

[0012] [4] In any of the beverages [1] to [3] above, the beneficial bacteria are preferably one or more species selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. lactis JCM5805, and Lactobacillus paracasei KW3110. If the beneficial bacteria contained in the beverage are one or more species selected from the above group, the yogurt-like flavor can be further enhanced.

[0013] [5] Any of the beverages [1] to [4] above preferably contains both the linear ketones and the monoterpenes. If the beverage contains both of the above compounds, the yogurt flavor will be even better.

[0014] [6] In any of the beverages [1] to [5] above, the protein concentration is preferably 0.001% by mass or more and 9.0% by mass or less. If the protein concentration in the beverage is within the above range, the yogurt flavor will be even better.

[0015] [7] In the beverage according to any one of the above [1] to [6], it is preferable that the concentration of the linear ketones is from 0.001 ppm to 50 ppm, and the concentration of the monoterpenes is from 0.05 ppm to 1000 ppm. If the beverage contains the compounds in the above concentration ranges, the yogurt flavor will be even better.

[0016] [8] Any of the beverages [1] to [7] above is preferably a bottled beverage. If the beverage is a bottled beverage, it is easy to transport and portable.

[0017] [9] The present invention also provides a method for producing a beverage containing killed beneficial bacteria, a protein, and at least one of straight-chain ketones and monoterpenes, the method comprising the steps of: blending the protein, the straight-chain ketones, and / or the monoterpenes with the killed beneficial bacteria so that the concentration of the killed beneficial bacteria is 500 million / L or more and the absorbance of the beverage at a wavelength of 660 nm is 1.00 or less. This beverage production method allows for the efficient production of beverages with little turbidity and an excellent yogurt flavor.

[0018]

[10] The present invention also provides a method for improving the yogurt flavor of a beverage containing killed beneficial bacteria, a protein, and at least one of straight-chain ketones and monoterpenes, the method comprising the steps of: blending the killed beneficial bacteria with the protein and at least one of the straight-chain ketones and monoterpenes so that the concentration of the killed beneficial bacteria is 500 million / L or more and the absorbance of the beverage at a wavelength of 660 nm is 1.00 or less. This method for improving the yogurt flavor of a beverage can effectively enhance the yogurt flavor while suppressing cloudiness of the beverage. [Effects of the Invention]

[0019] According to the present invention, a beverage with little turbidity and a natural yogurt flavor can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0020] (beverage) The beverage of the present invention contains killed beneficial bacteria, proteins, and at least one of straight-chain ketones and monoterpenes, wherein the concentration of the killed beneficial bacteria is 500 million / L or more, and the beverage has an absorbance of 1.00 or less at a wavelength of 660 nm. The beverage of the present invention has little turbidity and a natural yogurt flavor. In this specification, the yogurt flavor of a beverage means a unique yogurt-like taste, a complex flavor with a fermented feel, and a refreshing drinking experience.

[0021] In the present invention, killed bacteria of useful bacteria are used. Examples of useful bacteria include, but are not limited to, bacteria of the genus Oenococcus, Bifidobacterium, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Enterococcus, Lactobacillus, acetic acid bacteria, and Bacillus.

[0022] The Lactobacillus bacteria of the present invention include bacteria that were classified into the genus Lactobacillus before the reclassification of the genus Lactobacillus. For example, with the reclassification of the Lactobacillus genus, the following new species have been added: Acetilactobacillus, Agrilactobacillus, Amylolactobacillus, Apilactobacillus, Bombilactobacillus, Companilactobacillus, Dellaglioa, Fructilactobacillus, Furfurilactobacillus, Holzapfelia, Lacticaseibacillus, Lactiplantibacillus, and Lapidilactobacillus. This includes bacteria classified into the genera Lapidilactobacillus, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Liquorilactobacillus, Loigolactobacillus, Paralactobacillus, Paucilactobacillus, Schleiferilactobacillus, and Secundilactobacillus.

[0023] Among the above, the useful bacteria are preferably the genus Oenococcus, the genus Bifidobacterium, the genus Lentilactobacillus, the genus Weissella, the genus Tetragenococcus, the genus Lactococcus, the genus Leuconostoc, the genus Pediococcus, the genus Enterococcus, and the genus Lactobacillus and Lactiplantibacillus. Furthermore, from the viewpoint of imparting a natural yogurt texture, it is more preferable that the useful bacteria include one or more species selected from the group consisting of the genus Lactobacillus and the genus Lactococcus.

[0024] Examples of the Oenococcus bacteria include Oenococcus oeni, etc. Specific examples of the Oenococcus bacteria include Oenococcus oeni JCM6125, etc.

[0025] Examples of the Bifidobacterium include Bifidobacterium animalis subsp. lactis and Bifidobacterium longum subsp. infantis. Specific examples of the Bifidobacterium include Bifidobacterium animalis subsp. lactis JCM10602 and Bifidobacterium longum subsp. infantis JCM1222.

[0026] Examples of the Weissella genus include Weissella paramesenteroides and Weissella viridescens. Specific examples of the Weissella genus include Weissella paramesenteroides JCM9890 and Weissella viridescens JCM1174.

[0027] Examples of the Tetragenococcus bacteria include Tetragenococcus halophilus, etc. Specific examples of the Tetragenococcus bacteria include Tetragenococcus halophilus NRIC0098, etc.

[0028] Examples of the Lactococcus bacteria include Lactococcus lactis, Lactococcus lactis subsp. lactis, Lactococcus garvieae, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. hordniae, and Lactococcus plantarum.

[0029] Specific examples of the above-mentioned Lactococcus genus bacteria include Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis JCM7638, Lactococcus lactis subsp. Lactococcus lactis ATCC11454, Lactococcus garvieae NBRC100934, Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, Lactococcus lactis subsp. holdoniae JCM1180, Lactococcus lactis subsp. holdoniae JCM11040, and Lactococcus plantarum JCM11056.

[0030] Examples of the Leuconostoc bacteria include Leuconostoc carnosum and Leuconostoc lactis. Specific examples of the Leuconostoc bacteria include Leuconostoc carnosum JCM9695 and Leuconostoc lactis NBRC12455.

[0031] Examples of the Pediococcus bacteria include Pediococcus acidilactici, Pediococcus pentosaceus, Pediococcus cellicola, Pediococcus claussenii, Pediococcus damnosus, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, and Pediococcus stilesii. Specific examples of bacteria of the genus Pediococcus include Pediococcus acidilactici JCM8797, Pediococcus acidilactici K15, and Pediococcus damnosus JCM5886.

[0032] Examples of the genus Streptococcus include Streptococcus thermophilus, etc. Specific examples of the genus Pediococcus include Streptococcus thermophilus SBC8781, etc.

[0033] Examples of the Enterococcus bacteria include Enterococcus alcedinis.

[0034] Examples of the Lactobacillus bacteria include Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus rhamnosus, Lactobacillus gasseri, Lactobacillus acidophilus, and Lactobacillus bulgaricus. bulgaricus, Lactobacillus parakefiri, Lactobacillus plantarum, and Lactobacillus pentosus.

[0035] Specific examples of Lactobacillus bacteria 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 parakeophili (newly classified as Lentilactobacillus parakeophili) JCM8573, Lactobacillus plantarum (newly classified as Lactiplantibacillus plantarum) L-137, and Lactobacillus pentosus (newly classified as Lactiplantibacillus pentosus) ONRICb0240.

[0036] The acetic acid bacteria are not particularly limited, but examples thereof include bacteria of the genus Gluconacetobacter, Acetobacter, and Gluconobacter, preferably bacteria of the genus Gluconacetobacter, more preferably Gluconacetobacter hansenii, and even more preferably Gluconacetobacter hansenii GK-1.

[0037] The Bacillus bacteria are not particularly limited, but include, for example, Bacillus coagulans, etc. Specific examples of Bacillus bacteria include, for example, Bacillus coagulans SANK70258 strain, etc.

[0038] Among the above, from the viewpoint of imparting a natural yogurt texture, it is preferable to include one or more beneficial bacteria selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. lactis JCM5805, and Lactobacillus paracasei KW3110.

[0039] In the present invention, the killed useful bacteria are not particularly limited and may be dried or non-dried, but are preferably dried from the viewpoint of storage stability of the killed useful bacteria. Of these, the killed useful bacteria are preferably a dried powder of the killed useful bacteria.

[0040] The method for preparing killed useful bacteria is not particularly limited, and examples thereof include a method in which the medium in which the useful bacteria have been cultured is sterilized and then the cells are collected by filtration and centrifugation, or a method in which the medium in which the useful bacteria have been cultured is filtrated and centrifugation is performed to collect the cells, and then the cells are sterilized. Among useful bacteria, for example, lactic acid bacteria can be cultured using a culture medium for lactic acid bacteria known to those skilled in the art, such as MRS (de Man-Rogosa-Sharpe) medium, which contains glucose, protein hydrolysate, yeast extract, etc. Generally, the culture temperature is 30°C to 37°C, the culture period is 2 to 3 days, and the culture can be performed under anaerobic conditions.

[0041] The cells collected after the culture can be further dried and crushed as necessary. The sterilization method is not particularly limited, and conventional methods for killing bacteria, such as heating, ultraviolet light, or gamma-ray irradiation, can be used.

[0042] The concentration of dead bacteria of beneficial bacteria contained in the beverage of the present invention must be 500 million / L or more, preferably 900 million / L or more, more preferably 1.7 billion / L or more, more preferably 400 billion / L or less, more preferably 300 billion / L or less, even more preferably 200 billion / L or less, even more preferably 120 billion / L or less, and particularly preferably 75 billion / L or less. If the concentration of killed beneficial bacteria is equal to or higher than the lower limit, a natural yogurt flavor can be imparted to the beverage. Furthermore, if the concentration of killed beneficial bacteria is equal to or lower than the upper limit, an increase in turbidity of the beverage can be suppressed, and the distinctive odor derived from the killed beneficial bacteria can be suppressed. In this specification, the term "odor derived from useful bacteria" refers to the distinctive odor derived from the addition of useful bacteria, as well as odors such as the odor of the culture medium. The concentration of dead beneficial bacteria contained in a beverage can be controlled by adjusting the amount of dead beneficial bacteria added to the beverage. Methods for measuring the concentration of dead bacteria of beneficial bacteria contained in a beverage include, without particular limitation, known methods for measuring the number of beneficial bacteria, such as direct microscopy, particle electrical detection zone method, PCR method, or flow cytometry method, with flow cytometry method being preferred.

[0043] <Protein> Proteins contained in the beverage of the present invention include milk proteins. Examples of milk proteins include milk proteins, whey proteins (e.g., concentrated whey, whey powder, and protein-concentrated whey powder as defined in the Ministerial Ordinance on Milk, etc.), and casein. Here, milk proteins, also known as total milk proteins, refer to proteins contained in cow's milk that have been concentrated using ultrafiltration or other techniques and then dried, and contain both casein and whey proteins. Milk proteins are components that can be derived from the "milk ingredients" listed in the "milk components" section below. Of these, it is preferable that the protein contained in the beverage of the present invention is milk protein, and it is even more preferable that it is whey protein.

[0044] The protein concentration contained in the beverage of the present invention is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, even more preferably 0.04% by mass or more, and preferably 9.0% by mass or less, more preferably 5.0% by mass or less, even more preferably 0.5% by mass or less, and even more preferably 0.2% by mass or less. If the protein concentration is equal to or greater than the lower limit, the beverage can have a natural yogurt flavor, and if the protein concentration is equal to or less than the upper limit, the beverage can be prevented from becoming turbid. The origin of the protein is not particularly limited, but when the protein is a milk protein, the amount of the milk protein can be adjusted, for example, by adjusting the amount of milk raw material used. The concentration of protein contained in a beverage can be measured, for example, based on the Kjeldahl method.

[0045] <<Milk ingredients>> The milk components that can be contained in the beverage of the present invention are milk solids derived from milk raw materials, and specific examples include milk proteins, milk fats, and lactose.

[0046] [Milk raw materials] Dairy ingredients that can be used in the beverage of the present invention include milk and dairy products, and more specifically, examples of dairy ingredients include one or more types selected from the group consisting of raw milk, cow's milk, special cow's milk, goat's milk, sheep's milk, buffalo milk, adjusted milk, low-fat milk, non-fat milk, processed milk, dairy drinks, cream, butter, butter oil, milk protein, whey protein (e.g., concentrated whey, whey powder, and protein-enriched whey powder defined in the Milk and Dairy Products Ordinance), casein, whey fermentation liquid, concentrated milk, concentrated skim milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, buttermilk powder, sweetened milk powder, modified milk powder, modified liquid milk, fermented milk, and lactic acid bacteria drinks.

[0047] <Straight-chain ketones and monoterpenes> The beverage of the present invention contains at least one of straight-chain ketones and monoterpenes. Furthermore, the beverage of the present invention may contain both straight-chain ketones and monoterpenes. The linear ketones contained in the beverage of the present invention are preferably linear ketones having 5 to 18 carbon atoms, such as 2-nonanone, 2-heptanone, and 2-undecanone, with 2-nonanone being more preferred. The monoterpenes contained in the beverage of the present invention include limonene, myrcene, m-cymene, 2-carene, 3-carene, nerol, perillaldehyde, γ-terpinene, α-pinene, and β-pinene, with limonene being preferred. Among these, at least one of 2-nonanone and limonene is preferably contained, and both 2-nonanone and limonene may be contained. The concentration of linear ketones contained in the beverage of the present invention is preferably 0.001 ppm or more, more preferably 0.01 ppm or more, even more preferably 0.02 ppm or more, preferably 50 ppm or less, more preferably 40 ppm or less, even more preferably 30 ppm or less, and particularly preferably 20 ppm or less. The concentration of monoterpenes contained in the beverage of the present invention is preferably 0.05 ppm or more, more preferably 0.1 ppm or more, even more preferably 0.5 ppm or more, preferably 1000 ppm or less, more preferably 900 ppm or less, even more preferably 800 ppm or less, even more preferably 700 ppm or less, particularly preferably 600 ppm or less, even more particularly preferably 500 ppm or less, and even more particularly preferably 300 ppm or less. The concentrations of linear ketones and monoterpenes can be measured by known methods using gas chromatography / mass spectrometry (GC / MS).

[0048] When the beverage of the present invention contains both linear ketones and monoterpenes, the ratio of the concentration of monoterpenes to the concentration of linear ketones contained in the beverage of the present invention is preferably 0.001 or more, preferably 0.01 or more, more preferably 0.1 or more, even more preferably 1 or more, and preferably 1,000,000 or less, more preferably 100,000 or less, even more preferably 10,000 or less, even more preferably 1,000 or less, and particularly preferably 100 or less. When both linear ketones and monoterpenes are contained, if the relative concentration ratio is within the above range, an even better yogurt flavor can be efficiently imparted.

[0049] <Other ingredients> The beverage of the present invention may contain one or more additives selected from the group consisting of acidulants, flavorings, colorants, 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 ingredients, and fat-soluble functional ingredients, to the extent that the effects of the present invention are not impaired. The additives are not particularly limited and commonly used ones can be used, but specific examples include sweeteners such as acesulfame K, stevia, and sucralose, acidulants such as citric acid, stabilizers such as soybean polysaccharides and pectin, and minerals such as sodium, potassium, magnesium, and calcium.

[0050] <Physical properties> <<Absorbance>> The beverage of the present invention must have an absorbance at a wavelength of 660 nm of 1.00 or less, preferably 0.90 or less, preferably 0.80 or less, preferably 0.70 or less, preferably 0.60 or less, preferably 0.50 or less, preferably 0.40 or less, preferably 0.30 or less, preferably 0.20 or less, and more preferably 0.10 or less. The lower limit of the absorbance of the beverage of the present invention is not particularly limited, and may be 0.02 or more. The absorbance of the beverage can be controlled by adjusting the amount of killed beneficial bacteria and proteins added. The absorbance of the beverage can be measured by a commonly known method using an absorptiometer at an appropriate wavelength (660 nm).

[0051] (Beverage manufacturing method) The beverage manufacturing method of the present invention is a method for manufacturing a beverage containing killed beneficial bacteria, protein, and at least one of straight-chain ketones and monoterpenes. The manufacturing method of the present invention is not particularly limited as long as it includes a step of blending the protein, and at least one of straight-chain ketones and monoterpenes with the killed beneficial bacteria so that the concentration of killed beneficial bacteria in the beverage is 500 million / L or more and the absorbance of the beverage at a wavelength of 660 nm is 1.00 or less. In other words, the beverage can be manufactured according to a conventionally known beverage manufacturing method as long as it includes the above steps.

[0052] Examples of the process for blending a protein and at least one of straight-chain ketones and monoterpenes with killed useful bacteria include adding a protein and at least one of straight-chain ketones and monoterpenes, optionally a solvent such as water, and other optional components to a mixing tank, and then adding killed useful bacteria at a rate of 500 million / L or more. Alternatively, examples include adding killed useful bacteria, a protein, at least one of straight-chain ketones and monoterpenes, and an optional solvent to a mixing tank simultaneously. Of course, the manner of addition and the order of blending are not limited to the above.

[0053] The beverage of the present invention does not have to be a packaged beverage, but is preferably a packaged beverage. Examples of such containers include containers made of plastic materials (resin bottle containers) such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles, as well as glass bottles, paper cartons, and cans. The capacity of the container is not particularly limited, but can be, for example, 65 mL or more, preferably 100 mL or more, and for example, 2000 mL or less, preferably 500 mL or less.

[0054] A packaged beverage can be produced by filling the beverage obtained according to the above-described production method of the present invention into a container such as those listed above and sealing it in a known manner.

[0055] The beverage of the present invention may not be heat sterilized, but may be heat sterilized to improve shelf life. The heat sterilization method and conditions may be the same as those typically used for beverages such as packaged beverages, but are preferably retort sterilization, UHT (Ultra High Temperature) sterilization, HTST (High Temperature Short Time) sterilization, or pasteurizer sterilization.

[0056] (How to improve the flavor of yogurt) The method for improving the yogurt flavor of a beverage of the present invention is a method for improving the yogurt flavor of a beverage containing killed useful bacteria, a protein, and at least one of straight-chain ketones and monoterpenes. The method is not particularly limited as long as it includes a step of blending the protein, the at least one of straight-chain ketones and monoterpenes, and the killed useful bacteria so that the concentration of the killed useful bacteria is 500 million / L or more and the absorbance of the beverage at a wavelength of 660 nm is 1.00 or less.

[0057] The process of combining the protein, and at least one of linear ketones and monoterpenes with killed beneficial bacteria can be the same as the process described in relation to the method for producing the beverage of the present invention. [Example]

[0058] The present invention will be specifically described below based on examples, but the present invention is not limited to these examples. For each test plot described below, various measurements and evaluations were carried out by the following methods.

[0059] (Physical property measurement) <Method for measuring 2-nonanone and limonene concentrations> The concentrations of 2-nonanone and limonene in each test area were measured by extracting and analyzing the headspace aroma components of each test area solution using an SPME fiber using GC / MS.

[0060] <Absorbance measurement method> The absorbance of each test group was measured at a wavelength of 660 nm using a Shimadzu UV-1280 ultraviolet-visible spectrophotometer after the sample had been preheated to 20°C.

[0061] (Test 1) Effects of killed beneficial bacteria, protein, 2-nonanone, and limonene on the absorbance and yogurt texture of beverages The following tests were conducted to investigate the effects of killed beneficial bacteria, protein, 2-nonanone, and limonene on the absorbance and yogurt-like texture of the beverage. <Sample preparation> A 350 billion / g live rhamnosus powder (containing one or more species of Lactobacillus rhamnosus) was diluted 35 times with water and sterilized at 80°C for 60 minutes to prepare a 10 billion / g solution of killed rhamnosus bacteria. Whey protein (Meiji Co., Ltd.), 2-nonanone, limonene, and a solution of killed Rhamnosus bacteria were added to water to achieve the protein concentrations, 2-nonanone concentrations, limonene concentrations, and killed Rhamnosus bacteria concentrations shown in Tables 1-1 and 1-2, respectively, and citric acid was added to adjust the pH to approximately 4, to prepare test plots 1-31.

[0062] <Measurement and sensory evaluation> The absorbance of the beverage obtained in test plot 1-31 was measured using the method described above. In addition, five trained panelists with sensory discrimination abilities evaluated the yogurt flavor of the beverages prepared in each test group, which had been prepared at approximately 20°C, based on the following evaluation criteria, and the average scores of the five panelists were calculated. The standard error of the average scores for all panelists was 0.2 or less. The results are shown in Tables 1-1 and 1-2. For the evaluation, the beverage in test group 1 (no whey protein, 2-nonanone, limonene, or killed Rhamnosus bacteria added) was given a fixed score of 1, and the beverage in test group 31 (protein concentration 0.05% by mass, 2-nonanone concentration 0.1 ppm, limonene concentration 50 ppm, and killed Rhamnosus bacteria concentration 2 billion / L) was given a fixed score of 4. The range of 1 to 4 points was divided equally to set a standard for each score of "1 point," and the beverages were evaluated on a scale of 1 to 5 based on this standard (the higher the score, the more preferable).

[0063] (Test 2) Effect of the concentration of dead beneficial bacteria on the absorbance, yogurt flavor, and odor derived from beneficial bacteria in beverages The following tests were carried out to examine the effect of the concentration of dead beneficial bacteria on the absorbance, yogurt flavor, and odor derived from beneficial bacteria of the beverage.

[0064] <Sample preparation> A 350 billion / g live rhamnosus powder (containing one or more species of Lactobacillus rhamnosus) was diluted 35 times with water and sterilized at 80°C for 60 minutes to prepare a 10 billion / g solution of killed rhamnosus bacteria. Whey protein, 2-nonanone or limonene, and an aqueous solution of killed Rhamnosus bacteria were added to water to give a protein concentration of 0.05% by mass, a 2-nonanone concentration of 0.1 ppm or a limonene concentration of 50 ppm, and the killed Rhamnosus bacteria concentrations shown in Tables 2-1 and 2-2, respectively, and citric acid was added to adjust the pH to approximately 4 to prepare test plots 6, 7, 16, 27, and 32-45.

[0065] <Measurement and sensory evaluation> The absorbance of the beverages obtained in test plots 6, 7, 16, 27, and 32-45 was measured using the method described above. In addition, the yogurt flavor of the beverages obtained in each test plot was evaluated using the same evaluation criteria and definitions as in test 1. Furthermore, five trained panelists with sensory discrimination abilities evaluated the odor derived from beneficial bacteria in the beverages prepared at approximately 20°C from each test group, based on the following evaluation criteria, and the average scores of the five panelists were calculated. The standard error of the average scores for all panelists was less than 0.2. The results are shown in Tables 2-1 and 2-2. For the evaluation, the beverage in test group 6 (protein concentration 0.05% by mass, 2-nonanone 0.1 ppm, and no added killed Rhamnosus bacteria) was assigned a fixed score of 1, and the beverage in test group 37 (protein concentration 0.05% by mass, 2-nonanone 0.1 ppm, and killed Rhamnosus bacteria concentration 100 billion / L) was assigned a fixed score of 4. The range of 1 to 4 points was divided equally to set a standard for each score of "1 point," and the beverages were evaluated on a scale of 1 to 5 based on this standard (the lower the score, the better).

[0066] (Test 3) Effect of protein concentration on the absorbance, yogurt flavor, and odor derived from beneficial bacteria in beverages The following tests were carried out to examine the effect of protein concentration on the absorbance, yogurt flavor, and odor derived from beneficial bacteria of the beverage.

[0067] <Sample preparation> A 350 billion / g live rhamnosus cell powder (containing one or more species of Lactobacillus rhamnosus) was diluted 35 times with water and sterilized at 80°C for 30 minutes to prepare a 10 billion / g solution of killed rhamnosus cells. Whey protein, 2-nonanone or limonene, and a solution of killed Rhamnosus bacteria were added to water so that the protein concentrations, 2-nonanone concentration of 0.1 ppm or limonene concentration of 50 ppm, and killed Rhamnosus bacteria concentration of 2 billion / L were respectively shown in Tables 3-1 and 3-2, and citric acid was added to adjust the pH to approximately 4 to prepare test plots 10, 11, 16, 27, and 46-55.

[0068] <Measurement and sensory evaluation> The absorbance of test plots 10, 11, 16, 27, and 46-55 was measured using the method described above. The beverages obtained in each test plot were also subjected to sensory evaluation using the same criteria and definitions as in Test 2. The results are shown in Tables 3-1 and 3-2.

[0069] [Table 1-1]

[0070] [Table 1-2]

[0071] [Table 2-1]

[0072] [Table 2-2]

[0073] [Table 3-1]

[0074] [Table 3-2]

[0075] Tables 1-1 and 1-2 show that test area 12-31, which is a beverage containing killed beneficial bacteria, protein, and at least one of straight-chain ketones and monoterpenes (specifically, 2-nonanone and limonene) and in which the concentration of killed beneficial bacteria is 500 million / L or more, has an enhanced yogurt flavor compared to test area 1-11, in which a beverage that does not meet the above criteria was prepared. Tables 2-1 and 2-2 show that in test plots 16, 27, and 32-45, where the beverage absorbance was 1.00 or less and the concentration of dead beneficial bacteria was 500 million / L or more, the yogurt-like flavor was enhanced compared to test plots 6 and 7, where beverages that did not meet the above criteria were prepared. It can also be seen that the effect of the odor caused by the beneficial bacteria increased as the concentration of added beneficial bacteria increased. Tables 3-1 and 3-2 show that Test Plots 16, 27, 46-49, and 51-54, which had a protein concentration of 0.001% by mass or more and 0.5% by mass or less, had an enhanced yogurt flavor compared to Test Plots 10 and 11, which did not meet the above criteria, and had an absorbance of 1.00 or less, resulting in beverages with less turbidity and an excellent yogurt flavor. Test Plots 50 and 55, which had a protein concentration of 10% by mass, had an enhanced yogurt flavor, but the absorbance exceeded 1.00, and no beverages with less turbidity were obtained. [Industrial Applicability]

[0076] According to the present invention, a beverage with little turbidity and a natural yogurt flavor can be provided.

Claims

1. A beverage containing killed beneficial bacteria, proteins, and at least one of linear ketones and monoterpenes, The concentration of dead bacteria of the beneficial bacteria is 500 million / L or more, The beverage has an absorbance of 1.00 or less at a wavelength of 660 nm.

2. The beverage according to claim 1, wherein the concentration of dead bacteria of the beneficial bacteria is 400 billion / L or less.

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

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

5. The beverage according to claim 1 , containing both the linear ketones and the monoterpenes.

6. The beverage according to claim 1 , wherein the protein concentration in the beverage is 0.001% by mass or more and 9.0% by mass or less.

7. 2. The beverage according to claim 1, wherein the concentration of the linear ketones in the beverage is 0.001 ppm or more and 50 ppm or less, and the concentration of the monoterpenes in the beverage is 0.05 ppm or more and 1000 ppm or less.

8. The beverage according to any one of claims 1 to 7, which is a bottled beverage.

9. A method for producing a beverage containing killed beneficial bacteria, proteins, and at least one of linear ketones and monoterpenes, comprising: A method for producing a beverage, comprising a step of blending the protein and at least one of the linear ketones and the monoterpenes with the killed useful bacteria so that the concentration of the killed useful bacteria is 500 million / L or more and the absorbance of the beverage at a wavelength of 660 nm is 1.00 or less.

10. A method for improving the yogurt flavor of a beverage containing killed beneficial bacteria, a protein, and at least one of linear ketones and monoterpenes, A method for improving the yogurt flavor of a beverage, comprising a step of blending the protein and at least one of the linear ketones and the monoterpenes with the killed useful bacteria so that the concentration of the killed useful bacteria is 500 million / L or more and the absorbance of the beverage at a wavelength of 660 nm is 1.00 or less.

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