Milk beverage and production method thereof, as well as method of improving aftertaste of beverage

Abstract

To provide a milk beverage containing beneficial bacteria with excellent aftertaste.SOLUTION: A milk beverage contains milk components and killed beneficial bacteria, with a protein concentration of 0.010 mass% or more, and a concentration of killed beneficial bacteria of 500 million or more per liter.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Beverages, especially dairy beverages that contain milk, are widely preferred due to their rich flavor and other characteristics that milk has. However, dairy beverages tend to leave a milky smell or a coating in the mouth when consumed, which can lead to a poor aftertaste. Therefore, various technologies have been investigated to improve the aftertaste.

[0003] For example, Patent Document 1 proposes a taste quality improver containing β-glucooligosaccharide as an active ingredient, which can improve the taste quality of foods and beverages containing dairy products without impairing the richness of the food and beverages.

[0004] In addition, commercially available beverages are heat-sterilized to improve their shelf life, but heat-sterilization causes a decrease in the pH of the beverage, resulting in an undesirable sour taste and significant deterioration of flavor over time. Therefore, for example, Patent Document 2 discloses a pH adjuster for beverages containing a potassium salt as an active ingredient, and a beverage using the pH adjuster. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-335903 [Patent Document 2] International Publication No. 1996 / 006539 Summary of the Invention [Problem to be solved by the invention]

[0006] However, although the above-mentioned conventional additives have a certain effect in improving the aftertaste of milk beverages, there is room for further improvement due to the unpleasant taste caused by the additives. In particular, the method described in Patent Document 2 has problems such as the bitter taste and poor mouthfeel of the added potassium salt. Therefore, an object of the present invention is to provide a milk beverage containing beneficial bacteria that has an excellent aftertaste. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve the above-mentioned problems. They have discovered that, among milk components, proteins can be the cause of poor aftertaste. Furthermore, they have focused on beneficial bacteria as an additive that has little adverse effect on the flavor of milk beverages, and have newly discovered that blending a certain amount of killed beneficial bacteria can improve the aftertaste of milk beverages, thereby completing the present invention.

[0008] That is, the present invention aims to advantageously solve the above-mentioned problems, and the present invention is [1] a milk beverage containing milk components and killed beneficial bacteria, wherein the protein concentration is 0.010 mass% or more and the killed beneficial bacteria concentration is 500 million / L or more. By setting the protein concentration and the killed beneficial bacteria concentration at or above the above-mentioned lower limits, the aftertaste of the milk beverage can be improved.

[0009] [2] Here, the milk beverage of [1] above preferably has a dead cell concentration of the beneficial bacteria of 2 trillion cells / L or less. By keeping the dead cell concentration of the beneficial bacteria contained in the beverage at or below the upper limit, it is possible to prevent the odor caused by the beneficial bacteria from becoming stronger.

[0010] [3] In the milk beverage of [1] or [2] above, the beneficial bacteria are preferably one or more species selected from the group consisting of bacteria of the genus Lactobacillus and bacteria of the genus Lactococcus. If 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, the aftertaste of the milk beverage can be further improved.

[0011] [4] In any of the milk beverages [1] to [3] above, it is preferable that 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.

[0012] [5] It is preferable that any of the milk beverages [1] to [4] above contains, as a milk component, one or more selected from the group consisting of fermented milk, milk protein, skim milk powder, whey protein, whey fermented liquid, and milk.

[0013] [6] The milk drink of any of the above [1] to [5] preferably has a Brix sugar content / acidity ratio of 1.50 or more and 150 or less. If the Brix sugar content / acidity ratio is within the above range, the milk drink can have an even better aftertaste.

[0014] [7] It is preferable that the sodium concentration of any of the milk beverages [1] to [6] above is 200 mg / 100 mL or less. If the sodium concentration is equal to or less than the upper limit, the slimy feeling of the milk beverage can be suppressed and the richness of the middle part can be enhanced. In this specification, the term "richness of the middle part" refers to the richness and breadth of the flavor perceived between the initial and final tastes when taking a sip of the beverage.

[0015] [8] Any of the milk beverages [1] to [7] above is preferably a packaged beverage.

[0016] [9] The present invention also provides a method for producing a milk beverage containing milk components and killed beneficial bacteria, the method comprising the step of blending the milk components and the killed beneficial bacteria so that the protein concentration is 0.010% by mass or more and the killed beneficial bacteria concentration is 500 million / L or more. This method makes it possible to produce a milk beverage containing the beneficial bacteria that has an excellent aftertaste.

[0017]

[10] Furthermore, the present invention provides a method for improving the after-cleaning properties of a milk drink containing milk components and killed beneficial bacteria, the method comprising the step of blending the milk components and the killed beneficial bacteria so that the protein concentration is 0.010% by mass or more and the killed beneficial bacteria concentration is 500 million / L or more. This method can improve the after-cleaning properties of the milk drink. [Effects of the Invention]

[0018] According to the present invention, a milk drink containing beneficial bacteria that has an excellent aftertaste can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0019] (Milk drink containing beneficial bacteria) The milk drink containing beneficial bacteria of the present invention (hereinafter also referred to simply as "milk drink") is a milk drink containing milk components and killed beneficial bacteria, and has a protein concentration of 0.010% by mass or more and a killed beneficial bacteria concentration of 500 million / L or more. The milk drink containing beneficial bacteria of the present invention has an excellent aftertaste.

[0020] In the present invention, the term "milk beverage" encompasses the "milk beverage" defined in the "Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products" (hereinafter referred to as the "Milk Ordinance"). However, the "milk beverage" in the present invention is not limited to a milk beverage that conforms to the definition of the Milk Ordinance, and may have a milk solids content below the standard of the Milk Ordinance as long as it contains milk components.

[0021] As used herein, "aftertaste" refers to a state in which the milky odor and filmy feeling that can be felt after drinking a milky beverage are reduced, and the milky beverage does not leave much of a lingering feeling in the mouth after drinking. The mechanism by which the milky beverage of the present invention has an excellent aftertaste is not clear, but it is presumed that by containing the above-mentioned lower limit or more of killed beneficial bacteria, the flavor of the killed beneficial bacteria alleviates the milky odor and filmy feeling that can be felt after drinking the milky beverage.

[0022] <Composition> <<Dead beneficial bacteria>> 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.

[0023] 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.

[0024] 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, the genus Lactobacillus, and the genus Lactiplantibacillus. Furthermore, from the viewpoint of further improving the aftertaste of the milk beverage, 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.

[0025] Examples of the Oenococcus bacteria include Oenococcus oeni, etc. Specific examples of the Oenococcus bacteria include Oenococcus oeni JCM6125, etc.

[0026] 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.

[0027] 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.

[0028] Examples of the Tetragenococcus bacteria include Tetragenococcus halophilus, etc. Specific examples of the Tetragenococcus bacteria include Tetragenococcus halophilus NRIC0098, etc.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] 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.

[0033] Examples of the genus Streptococcus include Streptococcus thermophilus, etc. Specific examples of the genus Pediococcus include Streptococcus thermophilus SBC8781, etc.

[0034] Examples of the Enterococcus bacteria include Enterococcus alcedinis.

[0035] 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.

[0036] 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.

[0037] 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.

[0038] 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.

[0039] Among the above, from the viewpoint of further improving the aftertaste of the milk beverage, 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.

[0040] 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.

[0041] 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.

[0042] 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.

[0043] The concentration of killed beneficial bacteria contained in the milk beverage of the present invention must be 500 million / L or more, preferably 700 million / L or more, more preferably 1.7 billion / L or more, more preferably 2 trillion / L or less, even more preferably 1.6 trillion / L or less, even more preferably 1.5 trillion / L or less, particularly preferably 1 trillion / L or less, even more particularly preferably 800 billion / L or less, even more particularly preferably 500 billion / L or less, even more particularly preferably 120 billion / L or less, even more particularly preferably 75 billion / L or less, and most preferably 45 billion / L or less. If the concentration of killed beneficial bacteria is above the above-mentioned lower limit, the aftertaste of the milk beverage can be improved. Furthermore, if the concentration of killed beneficial bacteria is below the above-mentioned upper limit, the unique odor caused by killed beneficial bacteria can be suppressed. The concentration of dead bacteria in a milk beverage can be controlled by adjusting the amount of dead bacteria added to the milk beverage. The concentration of dead bacteria in a milk beverage can be measured by any known method for measuring bacterial count, without particular limitation, including direct microscopy, particle electrophoresis, PCR, and flow cytometry, with flow cytometry being preferred.

[0044] <<Milk ingredients>> The milk components contained in the milk beverage of the present invention are milk solids derived from milk raw materials, and specific examples include milk protein, milk fat, and lactose.

[0045] [Milk raw materials] The dairy ingredients used in the dairy beverage of the present invention include milk and dairy products, and more specifically, for example, one or more dairy ingredients 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 beverages, cream, butter, butter oil, milk protein, whey protein (e.g., concentrated whey, whey powder, and protein-enriched whey powder as defined in the Ministerial Ordinance on Milk, etc.), casein, whey fermentation liquid, concentrated milk, skim concentrated milk, evaporated milk, evaporated skim milk, whole milk powder, skim milk powder, cream powder, buttermilk powder, modified milk powder, adjusted liquid milk, fermented milk, and lactic acid bacteria beverages. Among these, it is particularly preferable to include one or more dairy ingredients selected from the group consisting of fermented milk, milk protein, skim milk powder, whey protein, whey fermentation liquid, and milk.

[0046] [protein] Proteins contained in the milk beverage of the present invention include milk proteins. Examples of milk proteins include milk proteins, whey proteins, and casein. Here, milk proteins, also known as total milk proteins, refer to proteins contained in 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.

[0047] The protein concentration contained in the milk beverage of the present invention must be 0.010% by mass or more, preferably 0.050% by mass or more, more preferably 0.075% by mass or more, even more preferably 0.100% by mass or more, particularly preferably 0.200% by mass or more, preferably 90% by mass or less, more preferably 50% by mass or less, even more preferably 10% by mass or less, particularly preferably 7% by mass or less, and even particularly preferably 5% by mass or less. If the protein concentration is above the above lower limit, the richness of the milk beverage can be enhanced. Furthermore, if the protein concentration is below the above upper limit, the aftertaste of the milk beverage can be improved. 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 milk drink can be measured, for example, based on the Kjeldahl method.

[0048] <<Sodium>> The milk beverage of the present invention preferably contains sodium. The sodium-containing raw material is not particularly limited as long as it is drinkable. The sodium contained in the milk beverage may be derived from the milk raw material described above, or may be obtained by adding milk-derived materials such as sodium salts such as sodium chloride and sodium bicarbonate, whey minerals obtained by concentrating minerals contained in whey, concentrated inorganic whey, and whey cheese. The sodium concentration in a milk drink can be measured, for example, based on atomic absorption spectrometry.

[0049] From the perspective of suppressing the slimy feeling of the milk beverage, further enhancing the aftertaste of the milk beverage, and further imparting a middle richness, the sodium concentration of the milk beverage of the present invention is preferably 200 mg / 100 mL or less, more preferably 150 mg / 100 mL or less, still more preferably 120 mg / 100 mL or less, even more preferably 80 mg / 100 mL or less, even more preferably 50 mg / 100 mL or less, particularly preferably 45 mg / 100 mL or less, and even more particularly preferably 25 mg / 100 mL or less. Also, from the perspective of further enhancing the aftertaste of the milk beverage and imparting a middle richness, it is preferably 5 mg / 100 mL or more, more preferably 10 mg / 100 mL or more, and still more preferably 20 mg / 100 mL or more. The origin of sodium contained in the milk beverage is not particularly limited. For example, it can be adjusted by adjusting the usage amount of the milk raw material contained in the milk beverage or by adding mineral components such as the above-mentioned sodium salts.

[0050] <<Other Components>> The milk beverage of the present invention may contain one or more additives selected from the group consisting of acidulants, fragrances, colorants, sweeteners, preservatives, thickeners, stabilizers, emulsifiers, dietary fibers, bittering agents, antioxidants, pH adjusters, vitamins, nutrient enhancers, umami components, dietary fibers, extracts, solvents, minerals other than sodium, water-soluble functional components, and fat-soluble functional components, as long as the effects of the present invention are not impaired. The above additives are not particularly limited, and generally used ones can be used. Specifically, for example, as sweeteners, acesulfame K, stevia, and sucralose; as acidulants, citric acid; as stabilizers, soybean polysaccharides and pectin; and as minerals other than sodium, potassium, magnesium, and calcium can be mentioned.

[0051] <Physical Properties> <<Brix Sugar Degree / Acidity Ratio>> The milk beverage of the present invention preferably has a Brix sugar content / acidity ratio of 1.50 or higher, more preferably 2.00 or higher, more preferably 2.25 or higher, even more preferably 3.00 or higher, and particularly preferably 5.00 or higher. Furthermore, the Brix sugar content / acidity ratio of the milk beverage is preferably 150 or lower, more preferably 125 or lower, even more preferably 110 or lower, even more preferably 100 or lower, particularly preferably 75 or lower, even particularly preferably 50 or lower, and most preferably 35 or lower. If the Brix sugar content / acidity ratio is within the above range, the milk beverage can have a better aftertaste and a better balance between sweetness and aftertaste. The Brix sugar content / acidity ratio can be calculated as the quotient of Brix sugar content / acidity, using the Brix sugar content and acidity described below.

[0052] [Brix sugar content] The Brix sugar content of the milk beverage of the present invention is preferably 2.0°Bx or higher, more preferably 4.0°Bx or higher, even more preferably 5.0°Bx or higher, and particularly preferably 10°Bx or higher. The Brix sugar content of the milk beverage of the present invention is preferably 30°Bx or lower, more preferably 25°Bx or lower, even more preferably 20°Bx or lower, even more preferably 18°Bx or lower, and particularly preferably 15°Bx or lower. The Brix sugar content can be measured by the method described in the Examples.

[0053] [acidity] The acidity of the milk beverage of the present invention is preferably 0.05 or higher, more preferably 0.10 or higher, more preferably 0.20 or higher, more preferably 0.30 or higher, more preferably 0.40 or higher, and even more preferably 0.50 or higher. The acidity of the milk beverage of the present invention is preferably 1.0 or lower, more preferably 0.9 or lower, even more preferably 0.8 or lower, and particularly preferably 0.7 or lower. An acidity within the above range can impart a moderate sourness to the milk beverage. The acidity can be measured by the method described in the Examples.

[0054] The Brix sugar content, acidity and Brix sugar content / acidity ratio of the milk drink can be adjusted by adding the above-mentioned sweeteners, acidulants, pH adjusters and the like.

[0055] <<Viscosity>> The viscosity of the milk beverage of the present invention is preferably 5 mPa·s or more, more preferably 10 mPa·s or more, and even more preferably 20 mPa·s or more. The viscosity of the milk beverage of the present invention is preferably 500 mPa·s or less, more preferably 400 mPa·s or less, even more preferably 300 mPa·s or less, and particularly preferably 250 mPa·s or less. Viscosity can be measured, for example, using a viscometer (for example, manufactured by Toki Sangyo Co., Ltd.) at a measurement temperature of 20°C and a rotation speed of 60 rpm.

[0056] (Manufacturing method of milk beverages) The method for producing a milk beverage of the present invention is a method for producing a milk beverage containing milk components and killed beneficial bacteria. The production method of the present invention is not particularly limited as long as it includes a step of blending so that the protein concentration is 0.010% by mass or more and the killed beneficial bacteria concentration is 500 million / L or more. In other words, the method can be produced according to a conventionally known method for producing a milk beverage as long as it includes the above steps.

[0057] Examples of the process for blending so that the protein concentration is 0.010% by mass or more and the killed beneficial bacteria concentration is 500 million / L or more include a process of adding a milk raw material, a protein-containing raw material, an optional solvent such as water, and other optional components to a mixing tank, and then adding killed beneficial bacteria to the mixture at a rate of 500 million / L or more. Alternatively, examples include a process of simultaneously adding the killed beneficial bacteria, the milk raw material, the protein-containing raw material, and an optional solvent to a mixing tank. Of course, the manner of addition and the order of blending are not limited to the above.

[0058] The milk 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, 30 mL or more, preferably 65 mL or more, and for example, 2000 mL or less, preferably 500 mL or less.

[0059] The packaged beverage can be produced by filling the milk beverage obtained according to the above-mentioned production method of the present invention into a container such as those listed above and sealing it according to a known method.

[0060] Furthermore, the milk beverage of the present invention does not need to be heat sterilized, but may be heat sterilized to improve shelf life. The heat sterilization method and conditions may be the same as those normally used for beverages such as packaged beverages. Preferred methods include retort sterilization, UHT (Ultra High Temperature) sterilization, HTST (High Temperature Short Time) sterilization, and pasteurizer sterilization.

[0061] (Method to improve the aftertaste of milk drinks) The method for improving the aftertaste of the milk beverage of the present invention is a method for improving the aftertaste of a milk beverage containing a milk component and dead bacteria of useful bacteria. Such an improvement method is not particularly limited as long as it includes a step of formulating so that the protein concentration becomes 0.010% by mass or more and the dead bacteria concentration of useful bacteria becomes 500 million cells / L or more.

[0062] As the step of formulating so that the protein concentration becomes 0.010% by mass or more and the dead bacteria concentration of useful bacteria becomes 500 million cells / L or more, the same steps as those described in the method for producing the milk beverage of the present invention can be employed.

Example

[0063] Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited to these examples. For each test group described below, various measurements and evaluations were performed by the following method.

[0064] (Physical property measurement) <Brix sugar degree> The Brix sugar degree of the beverage obtained in each test group was measured as the refractive index of the sample of each test group at 20°C using a refractometer (digital refractometer Rx-5000α; manufactured by Atago Co., Ltd.).

[0065] <Acidity> [[ID=二十七]]The acidity of the beverage obtained in each test group was measured using a pH meter (automatic potentiometric titrator AT-10; manufactured by Kyoto Electronics Industry Co., Ltd.).

[0066] (Test 1) Influence of protein concentration on the aftertaste of the beverage In order to examine the relationship between the protein concentration and the aftertaste of the beverage, the following test was conducted.

[0067] (Sample preparation) To a solution prepared by adding 10% by mass of fructose glucose liquid sugar, 0.1% by mass of an acidulant (citric acid), and 0.1% by mass of a stabilizer (thickening polysaccharide: soy-derived) to water, milk protein (manufactured by Meiji Co., Ltd.) was added so as to have the protein concentration described in Table 1, and test groups 1-11 were prepared. In addition, test plots 12-16 were prepared by adding milk, fermented milk, skim milk powder, whey protein, and sodium caseinate to a solution of water containing 10% by mass of high fructose corn syrup, 0.1% by mass of an acidulant (citric acid), and 0.1% by mass of a stabilizer (thickening polysaccharide: soybean-derived) to obtain the protein concentrations shown in Table 1.

[0068] <Sensory evaluation> The beverages prepared in each test group were prepared at approximately 20°C. Five trained panelists with sensory discrimination abilities evaluated the aftertaste of the beverages prepared in each test group based on the following evaluation criteria, and the average of the scores of the five panelists was calculated. The standard error of the average scores for all panelists was 0.2 or less. The results are shown in Table 1. For the evaluation, test group 1 (no milk protein added) was fixed at 1 point, and test group 9 (milk protein concentration 3% by mass) was fixed at 4 points. The range of 1 to 4 points was equally divided to set a standard for each score of "1 point," and the samples were evaluated on a scale of 1 to 5 points based on this standard (the lower the score, the better).

[0069] (Test 2) Changes in aftertaste and odor derived from beneficial bacteria by adding killed beneficial bacteria The following test was conducted to examine the effect of adding killed beneficial bacteria on the aftertaste and odor caused by beneficial bacteria.

[0070] <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. To a solution of water containing 10% fructose-glucose syrup, 0.1% acidulant (citric acid), and 0.1% stabilizer (soybean-derived thickening polysaccharide), milk protein was added to a protein concentration of 0.5% by mass. A killed Rhamnosus bacteria aqueous solution was added to the above solution to obtain the killed Rhamnosus bacteria concentration shown in Table 2, and test plots 6 and 17-28 were prepared.

[0071] <Sensory evaluation> The beverages obtained in each test group, prepared at approximately 20°C, were evaluated for two points: poor aftertaste and lack of odor derived from beneficial bacteria. Regarding the poor cutting performance, a sensory evaluation was carried out according to the same evaluation criteria as in Test 1, using the same definitions. To assess the lack of odor derived from beneficial bacteria, five trained panelists with sensory discrimination abilities evaluated the beverages prepared at approximately 20°C from each test group based on the following criteria, and the average scores of the five panelists was calculated. The standard error of the average scores for all panelists was less than 0.2. The results are shown in Table 2. For the evaluation, test area 6 (no dead Rhamnosus bacteria added) was fixed at 5 points, and test area 23 (dead Rhamnosus bacteria concentration 100 billion / L) was fixed at 3 points. The range of 3 to 5 points was divided equally to set a standard for each score of "1 point," and the samples were evaluated on a scale of 1 to 5 points based on this standard (the higher the score, the better).

[0072] (Test 3) Influence of Brix sugar content, acidity, and Brix sugar content / acidity ratio on aftertaste and odor derived from beneficial bacteria The following tests were conducted to investigate the effects of Brix sugar content, acidity, and Brix sugar content / acidity ratio of a beverage on the aftertaste and odor caused by beneficial bacteria.

[0073] <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. A stabilizer (soybean-derived thickening polysaccharide) was added to water to a concentration of 0.1% by mass, and an aqueous solution of milk protein and killed Rhamnosus bacteria was added to the solution to a protein concentration of 0.1% by mass and a killed Rhamnosus bacteria concentration of 2 billion cells / L. High-fructose corn syrup and an acidulant (citric acid) were added to the above to achieve the Brix sugar content, acidity, and Brix sugar content / acidity ratio shown in Table 3, to prepare Test Plots 29-41.

[0074] <Sensory evaluation> The beverages obtained in each test group were subjected to sensory evaluation using the same criteria and definitions as in Test 2. The results are shown in Table 3.

[0075] (Test 4) Effect of sodium concentration on aftertaste, odor derived from beneficial bacteria, slimy texture, and rich middle flavor The following tests were conducted to investigate the effect of the sodium concentration of a beverage on the aftertaste, odor derived from beneficial bacteria, slimy texture, and rich mid-taste.

[0076] <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. A solution of 10% fructose-glucose corn syrup and 0.1% soybean-derived stabilizer (thickening polysaccharide) was added to water, and milk protein, a killed Rhamnosus bacteria solution, and an acidulant (citric acid) were added to the solution to achieve a protein concentration of 0.1% by volume, a killed Rhamnosus bacteria concentration of 2 billion / L, and an acidity of 0.05. Purified salt was added to the above to achieve the sodium concentration listed in Table 4, and test plots 42-49 were prepared.

[0077] <Sensory evaluation> The beverages obtained in each test group were evaluated on four points: poor aftertaste, lack of odor derived from beneficial bacteria, slimy feeling, and rich middle flavor. Regarding the poor after-cutting property and the lack of odor derived from beneficial bacteria, a sensory evaluation was conducted according to the same evaluation criteria and with the same definitions as in Test 2. The slimy texture and rich mid-taste were evaluated by five trained panelists with sensory discrimination abilities based on the following criteria for the beverages prepared at approximately 20°C in each test group, 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 Table 4. For the evaluation, Test Group 42 (sodium concentration 5.0 mg / 100 mL) was given a fixed score of 1, Test Group 48 (sodium concentration 120 mg / 100 mL) was given a fixed score of 3, and the interval between 1 and 3 points was divided equally to set a standard for each score of 1 point. Based on this standard, the samples were rated on a scale of 1 to 5 (the smaller the score, the better). For the richness of the middle portion, Test Group 42 (sodium concentration 5.0 mg / 100 mL) was given a fixed score of 1, and Test Group 48 (sodium concentration 120 mg / 100 mL) was given a fixed score of 2. Based on the difference between 1 and 2 points, a standard for each score of 1 point was set and the samples were rated on a scale of 1 to 5 (the higher the score, the better).

[0078] [Table 1]

[0079] [Table 2]

[0080] [Table 3]

[0081] [Table 4]

[0082] Table 1 shows that test plots 2-16, which have a protein concentration of 0.010% by mass or higher, affect the aftertaste of the milk drink. In particular, test plots 12-16 show that when ingredients other than milk protein were used as dairy ingredients containing milk protein, the same degree of aftertaste problem occurred at similar protein concentrations. Table 2 shows that in test areas 17-28, which contain milk components and dead beneficial bacteria, have a protein concentration of 0.010% by mass or more, and a dead beneficial bacteria concentration of 500 million / L or more, the effect of after-effect of adding protein was reduced by adding dead beneficial bacteria. Table 3 shows that test plots 29-41, which had a Brix sugar content / acidity ratio of 1.50 or more and 150 or less, had excellent finish. Table 4 shows that by keeping the sodium concentration within a certain range, the finish can be further improved and the richness of the middle part can be enhanced. Table 4 also shows that by setting the sodium concentration below a certain upper limit, the slimy feeling can be suppressed. [Industrial Applicability]

[0083] According to the present invention, a milk drink containing beneficial bacteria that has an excellent aftertaste can be provided.

Claims

1. A milk beverage containing milk components and killed beneficial bacteria, wherein the protein concentration is 0.010% by mass or more and the concentration of killed beneficial bacteria is 500 million / L or more.

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

3. 2. The milk 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 milk 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. 2. The milk beverage according to claim 1, wherein the milk component comprises milk components derived from one or more of the group consisting of fermented milk, milk protein, skim milk powder, whey protein, whey fermented liquid, and cow's milk.

6. 2. The milk beverage according to claim 1, wherein the Brix sugar content / acidity ratio is 1.50 or more and 150 or less.

7. 2. The milk beverage according to claim 1, wherein the sodium concentration is 200 mg / 100 mL or less.

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

9. A method for producing a milk beverage containing milk components and killed beneficial bacteria, comprising: A method for producing a milk beverage, comprising a step of blending the beneficial bacteria so that the protein concentration is 0.010% by mass or more and the dead cell concentration of the beneficial bacteria is 500 million / L or more.

10. A method for improving the aftertaste of a milk drink containing milk components and killed beneficial bacteria, comprising: A method for improving the aftertaste of a milk beverage, comprising a step of blending the beneficial bacteria so that the protein concentration is 0.010% by mass or more and the dead cell concentration of the beneficial bacteria is 500 million / L or more.

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