Beverage having enhanced mellowness, method for producing same, and method for enhancing mellowness of beverage

Abstract

To provide a beverage enhanced in mellow feeling and containing at least one of fruit juice and vegetable juice.SOLUTION: A beverage comprising dead cells of useful bacteria and at least one of fruit juice and vegetable juice, wherein a concentration of the dead cells of the useful bacteria is 500 million cells / L or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage with enhanced aromatic sensation, a method for producing the same, and a method for enhancing the aromatic sensation of a beverage, and more particularly to a beverage containing at least one of fruit juice and vegetable juice. [Background technology]

[0002] Beverages containing fruit juice or vegetable juice are widely used as beverages for easily and efficiently ingesting nutrients such as dietary fiber and various vitamins. Due to palatability, these beverages are sometimes required to have an excellent flavor similar to that of fresh fruits or vegetables. In particular, deterioration of the flavor can be a problem during heat sterilization or long-term storage. To compensate for this decline in flavor, for example, Patent Document 1 discloses a grape juice-containing beverage that contains a specified amount of hexyl acetate and acetic acid to improve the strength of the flavor while maintaining or improving the refreshing aftertaste.

[0003] Furthermore, for example, Patent Document 2 discloses a method for producing a fruit and vegetable beverage, which includes the steps of uniformly stirring a certain proportion of fruit and vegetable, pure water, and glucose or a sugar substitute to obtain a fruit and vegetable juice, sterilizing the cooled fruit and vegetable juice, inoculating the juice with a certain proportion of Lactobacillus casei probiotics, and fermenting the juice under specific conditions. It is described that the fruit and vegetable beverage has an excellent flavor and improved nutritional balance due to the fermentation with probiotics. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2023-094907 [Patent Document 2] Patent Publication No. 2021-136984 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the conventional methods described above have room for further improvement in terms of enhancing the mellow flavor of beverages containing at least one of fruit juice and vegetable juice. Furthermore, the method described in Patent Document 2 requires fermentation of probiotics, which increases the time and equipment required for this, leaving room for improvement in terms of productivity.

[0006] Therefore, an object of the present invention is to provide a beverage containing at least one of fruit juice and vegetable juice, which has an enhanced mellow flavor. [Means for solving the problem]

[0007] The present inventors have conducted extensive research aimed at solving the above problems and have found that not only live but also dead beneficial bacteria have the effect of improving the flavor of food. Further research led to the discovery that adding a certain concentration or more of dead beneficial bacteria to beverages containing at least one of fruit juice and vegetable juice can improve the mellow flavor of the beverage, thereby completing the present invention.

[0008] That is, the present invention aims to advantageously solve the above-mentioned problems, and the present invention provides [1] a beverage containing killed beneficial bacteria and at least one of fruit juice and vegetable juice, wherein the concentration of the killed beneficial bacteria is 500 million / L or more. If the concentration of the killed beneficial bacteria is equal to or higher than the lower limit, the mellow flavor of the beverage can be improved.

[0009] [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 is equal to or less than the upper limit, the odor originating from the beneficial bacteria can be suppressed.

[0010] [3] In the beverage of [1] or [2] above, it is preferable that 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.

[0011] [4] In any of the 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] In any of the beverages [1] to [4] above, it is preferable that the fruit juice contains at least one of apple juice, orange juice, and grape juice, and the vegetable juice contains at least one of tomato juice and carrot juice.

[0013] [6] It is preferable that any of the beverages [1] to [5] above further contains a non-aqueous solvent, and the concentration of the non-aqueous solvent is 1 ppm or more. If the concentration of the non-aqueous solvent is equal to or greater than the lower limit, the mellow flavor of the beverage can be further improved. In this specification and the present invention, the unit "ppm" is synonymous with "mg / L."

[0014] [7] In the beverage of [6] above, when the concentration of the non-aqueous solvent is X ppm and the dead concentration of the beneficial bacteria is Y billion / L, it is preferable that the value of X / Y is 0.10 or more and 500 or less.

[0015] [8] In the beverage of [6] or [7] above, the non-aqueous solvent preferably contains at least one of nitrous oxide, acetone, ethanol, glycerin, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, 1,1,2-trichloroethene, edible oils and fats, 1,1,1,2-tetrafluoroethane, 1-butanol, 2-butanol, 2-butanone, butane, 1-propanol, 2-propanol, propane, propylene glycol, hexane, and methanol. If the non-aqueous solvent contains at least one of the above non-aqueous solvents, the mellow flavor of the beverage can be further improved.

[0016] [9] In any of the beverages [1] to [8] above, the sugar content of the fruit juice and / or vegetable juice is preferably 0.5°Brix or more. If the sugar content of the fruit juice and / or vegetable juice is equal to or higher than the lower limit, the mellow flavor of the beverage can be further improved.

[0017]

[10] Any of the beverages [1] to [9] above is preferably a packaged beverage. If the beverage is a packaged beverage, the beverage will have excellent distribution availability.

[0018]

[11] It is preferable that any of the beverages [1] to

[10] above is for distribution at room temperature. When the beverage is for distribution at room temperature, depending on the storage conditions, it is possible to more effectively suppress the occurrence of deteriorated flavor and the reduction in mellow taste even when the beverage deteriorates during storage.

[0019]

[12] The present invention also provides a method for producing a beverage containing killed beneficial bacteria and at least one of fruit juice and vegetable juice, the method comprising the step of blending the at least one of fruit juice and vegetable juice with the beneficial bacteria so that the concentration of killed beneficial bacteria in the beverage is 500 million / L or more. This production method can provide a beverage containing at least one of fruit juice and vegetable juice with an enhanced mellow flavor.

[0020]

[13] In the manufacturing method of

[12] above, it is preferable that the sugar content of at least one of the fruit juice and the vegetable juice blended in the step is 0.5°Brix or more. This is because a beverage with a more mellow flavor can be provided.

[0021]

[14] Furthermore, the present invention provides a method for enhancing the mellow flavor of a beverage containing killed beneficial bacteria and at least one of fruit juice and vegetable juice, the method comprising blending the killed beneficial bacteria with the at least one of fruit juice and vegetable juice so that the concentration of the killed beneficial bacteria in the beverage is 500 million / L or more. This enhancement method makes it possible to provide a beverage containing at least one of fruit juice and vegetable juice with an enhanced mellow flavor. [Effects of the Invention]

[0022] According to the present invention, a beverage containing at least one of fruit juice and vegetable juice with an enhanced mellow flavor can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0023] (beverage) The beverage of the present invention contains killed beneficial bacteria and at least one of fruit juice and vegetable juice, with the concentration of killed beneficial bacteria being 500 million / L or more. According to the present invention, the mellow flavor of the beverage can be enhanced. While the mechanism by which the mellow flavor of the beverage is enhanced by the present invention is unclear, it is presumed that by including the killed beneficial bacteria at or above the lower limit, the flavor of the killed beneficial bacteria itself imparts a rich flavor to the flavor of the fruit juice or vegetable juice contained in the beverage, resulting in a mellow flavor when consumed. Due to the above-described effects of the killed beneficial bacteria, the present invention can enhance the mellow flavor of the beverage without involving reactions such as fermentation. Therefore, the present invention enables the production of beverages with high productivity without the large-scale equipment and time required for fermentation. The beverage of the present invention may not contain fermented milk, in other words, it may be a non-yogurt beverage. The beverage of the present invention may also be a beverage that does not contain sea salt or potassium gluconate. If the beverage of the present invention is a non-yogurt beverage, the mellow flavor of the beverage will not be impaired by the flavor unique to yogurt. Furthermore, if the beverage of the present invention does not contain sea salt or potassium gluconate, it can be a beverage with a less salty taste.

[0024] In this specification, the term "mellow flavor" refers to the richness of fruit juice, the richness of vegetable juice, the vegetable flavor, the fruit flavor, the vegetable flavor, the fruit flavor, and the complex taste that can be felt when drinking a beverage.

[0025] In this specification, the term "odor derived from beneficial bacteria" refers to a specific odor resulting from the addition of beneficial bacteria.

[0026] 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.

[0027] 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.

[0028] 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 further enhancing the mellow flavor of the 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.

[0029] Examples of the Oenococcus bacteria include Oenococcus oeni, etc. Specific examples of the Oenococcus bacteria include Oenococcus oeni JCM6125, etc.

[0030] 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.

[0031] 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.

[0032] Examples of the Tetragenococcus bacteria include Tetragenococcus halophilus, etc. Specific examples of the Tetragenococcus bacteria include Tetragenococcus halophilus NRIC0098, etc.

[0033] 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.

[0034] 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.

[0035] 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.

[0036] 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.

[0037] Examples of the genus Streptococcus include Streptococcus thermophilus, etc. Specific examples of the genus Pediococcus include Streptococcus thermophilus SBC8781, etc.

[0038] Examples of the Enterococcus bacteria include Enterococcus alcedinis.

[0039] 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.

[0040] 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.

[0041] 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.

[0042] 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.

[0043] Among the above, from the viewpoint of further enhancing the mellow flavor of the beverage, it is preferable to include one or more useful bacteria selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. lactis JCM5805, and Lactobacillus paracasei KW3110.

[0044] 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.

[0045] 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.

[0046] 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.

[0047] The concentration of killed beneficial bacteria contained in the beverage of the present invention must be 500 million / L or more, preferably 1 billion / L or more, more preferably 2 billion / L or more, preferably 400 billion / L or less, more preferably 200 billion / L or less, even more preferably 130 billion / L or less, even more preferably 100 billion / L or less, even more preferably 50 billion / L or less, and even more preferably 20 billion / L or less. If the concentration of killed beneficial bacteria is above the above lower limit, the mellow flavor of the beverage can be improved. Furthermore, if the concentration of killed beneficial bacteria is below the above upper limit, the odor originating from the beneficial bacteria can be suppressed. The concentration of killed beneficial bacteria contained in the beverage can be controlled by adjusting the amount of killed beneficial bacteria added to the beverage. Furthermore, the concentration of dead bacteria of beneficial bacteria contained in a beverage can be measured by any known method for measuring bacterial count, without particular limitation, such as direct microscopy, particle electrical detection zone method, PCR method, or flow cytometry method, with flow cytometry method being preferred.

[0048] When the beneficial bacteria contained in the beverage of the present invention are Lactobacillus rhamnosus, the essential and preferred ranges for the concentration of killed beneficial bacteria in the beverage of the present invention are as described above. Furthermore, when the beneficial bacteria contained in the beverage of the present invention are Lactococcus lactis subsp. lactis, the concentration of dead beneficial bacteria in the beverage of the present invention must be 500 million cells / L or more, preferably 1 billion cells / L or more, more preferably 2 billion cells / L or more, preferably 400 billion cells / L or less, more preferably 350 billion cells / L or less, and more preferably 200 billion cells / L or less.

[0049] <Fruit and vegetable juice> The fruit juice contained in the beverage of the present invention is not particularly limited, and examples thereof include apple juice, citrus juice (e.g., orange juice, mandarin juice, grapefruit juice, and lemon juice), grape juice, muscat juice, pineapple juice, peach juice, and strawberry juice. Furthermore, the vegetable juice is not particularly limited, and examples thereof include tomato juice, carrot juice, and pumpkin juice. One type of fruit juice and one type of vegetable juice may be used, or multiple types may be mixed and used. The fruit juice and / or vegetable juice contained in the beverage of the present invention may be any of fruit juice (straight fruit juice) as squeezed fruit juice, vegetable juice (straight vegetable juice) as squeezed vegetable juice, fruit juice that has been concentrated, reconstituted from a concentrate, or diluted with water, and vegetable juice that has been concentrated, reconstituted from a concentrate, or diluted with water.

[0050] The pH of the beverage of the present invention is not particularly limited, but the lower limit is 3.0 or higher, preferably 3.2 or higher, more preferably 3.5 or higher, and the upper limit is less than 7.0, preferably less than 4.6, more preferably less than 4.2.

[0051] [Brix sugar content] In the beverage, the sugar content of the fruit juice and vegetable juice is preferably 0.5°Brix or higher, more preferably 1.0°Brix or higher, and even more preferably 2.0°Brix or higher. When the beverage contains both fruit juice and vegetable juice, the sugar content of the mixture of fruit juice and vegetable juice is preferably equal to or higher than the lower threshold value. Here, the Brix value mentioned above is not the value of the undiluted fruit juice or vegetable juice (straight fruit juice) to be blended into the beverage, but the value of the diluted solution obtained by diluting the fruit juice with water or the like when blending into the beverage. There is no particular upper limit for the sugar content of the fruit juice and vegetable juice, but it can generally be 20°Brix or lower. If the sugar content of the fruit juice and vegetable juice is equal to or higher than the lower limit value, the mellow flavor of the beverage can be further improved. The sugar content of fruit juice and vegetable juice can be measured by the method described in the Examples.

[0052] <Other ingredients> The beverage of the present invention may contain one or more additives selected from the group consisting of acidulants, flavorings, colorings, sweeteners, preservatives, thickeners, stabilizers, emulsifiers, dietary fiber, bittering agents, antioxidants, pH adjusters, vitamins, nutritional fortifiers, umami components, dietary fiber, extracts, solvents, minerals, water-soluble functional components, and fat-soluble functional components, to the extent that the effects of the present invention are not impaired.

[0053] [Non-aqueous solvent] The beverage of the present invention contains a non-aqueous solvent, and the concentration of the non-aqueous solvent is preferably 1 ppm or more, more preferably 10 ppm or more, even more preferably 50 ppm or more, and particularly preferably 80 ppm or more. There is no particular upper limit for the concentration of the non-aqueous solvent, but it is generally less than 10,000 ppm, preferably 9,000 ppm or less, and more preferably 5,000 ppm or less. If the concentration of the non-aqueous solvent in the beverage is equal to or greater than the above lower limit, the mellow flavor of the beverage can be further improved.

[0054] Here, when the concentration of the non-aqueous solvent is X ppm and the dead concentration of the beneficial bacteria is Y billion / L, the value of X / Y is preferably 0.10 or more, more preferably 0.20 or more, more preferably 0.70 or more, even more preferably 1.0 or more, preferably 500 or less, and more preferably 450 or less. If the value of X / Y is within the above range, the mellow flavor of the beverage can be further improved.

[0055] The non-aqueous solvent preferably contains at least one of nitrous oxide, acetone, ethanol, glycerin, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, 1,1,2-trichloroethene, edible oils and fats, 1,1,1,2-tetrafluoroethane, 1-butanol, 2-butanol, 2-butanone, butane, 1-propanol, 2-propanol, propane, propylene glycol, hexane, and methanol, and more preferably contains at least one of ethanol and propylene glycol. The concentrations of ethanol and propylene glycol in the beverage can be measured by the method described in the Examples. The concentrations of other non-aqueous solvents can be measured using gas chromatography according to standard methods.

[0056] The beverage of the present invention may contain the non-aqueous solvent together with a solute such as a flavoring, or may contain the non-aqueous solvent without a solute such as a flavoring.

[0057] The beverage of the present invention may also be an immunostimulating composition. An immunostimulating composition is a composition having immunostimulating ability (immune activation ability). Immunostimulating ability (immune activation ability) refers to the stimulating (activating) action of the innate immune system on cells or living organisms. The immunostimulating composition according to one embodiment may be a composition for activating dendritic cells, or a composition for activating plasmacytoid dendritic cells (pDCs).

[0058] The beverage of the present invention as an immunostimulating composition may be a pharmaceutical composition or a quasi-drug. The beverage of the present invention as an immunostimulating composition contains an effective amount of killed bacteria of the above-mentioned beneficial bacteria. Here, "effective amount" refers to the content of the beverage of the present invention such that when a normally consumed amount is ingested, the killed bacteria of the beneficial bacteria are ingested to an extent that the effects of immunostimulation, etc. are exerted. When the beverage of the present invention is an immunostimulating composition, the beverage of the present invention may be a health food, functional food, nutritional supplement, health functional food (e.g., specified health food, nutritional functional food, functional food), special purpose food (e.g., food for infants, food for pregnant women and nursing mothers, food for the sick), or supplement.

[0059] When the beverage of the present invention is provided as an immunostimulating composition, the beverage of the present invention may be, in particular, a health food, functional food, nutritional composition, nutritional supplement, health food, food for specified health uses, food with nutrient functions, or food with functional claims, etc., having immunostimulating properties. When the beverage of the present invention is an immunostimulating composition, the beverage of the present invention can be labeled, for example, as being for supporting the maintenance of immune function in healthy people (immune care), for those concerned about a decline in immune function, for suppressing a decline in immune function, for those concerned about sunburn, for those concerned about damage to the skin in everyday life, for those concerned about dry skin, for those concerned about hot flashes of the skin, for those concerned about erythema of the skin, for those concerned about redness of the skin, for those concerned about rosy faces, for those concerned about rough hands, etc.

[0060] Furthermore, when the beverage of the present invention is an immunostimulating composition, it can be consumed by subjects in need of immunostimulation, including, but not limited to, subjects infected with a virus, subjects suffering from a cold, and subjects aged 65 or over.

[0061] (Beverage manufacturing method) The beverage manufacturing method of the present invention is a method for manufacturing a beverage containing killed beneficial bacteria and at least one of fruit juice and vegetable juice. The manufacturing method of the present invention is not particularly limited as long as it includes a step of blending at least one of fruit juice and vegetable juice with killed beneficial bacteria so that the concentration of killed beneficial bacteria in the beverage is 500 million / L or more. In other words, the beverage can be manufactured according to a conventionally known beverage manufacturing method as long as it includes the above steps.

[0062] When blending at least one of fruit juice and vegetable juice with killed beneficial bacteria, a step of achieving a concentration of killed beneficial bacteria in the beverage of 500 million / L or more can be exemplified by adding at least one of fruit juice and vegetable juice, optionally water, and other optional ingredients to a mixing tank, and then adding killed beneficial bacteria to the mixture at a rate of 500 million / L or more. Alternatively, a step of simultaneously adding killed beneficial bacteria, at least one of fruit juice and vegetable juice, water, and optional ingredients to a mixing tank can be exemplified. Of course, the manner of addition and the order of blending are not limited to those described above.

[0063] In the above process, the sugar content of at least one of the fruit juice and vegetable juice to be blended is preferably 0.5°Brix or higher, more preferably 1.0°Brix or higher, and even more preferably 2.0°Brix or higher. Blending fruit juice or vegetable juice with such sugar content, or a mixture thereof, can provide a beverage with an even more excellent mellow flavor.

[0064] 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 is, for example, 100 mL or more, preferably 200 mL or more, and for example, 1000 mL or less, preferably 500 mL or less.

[0065] 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.

[0066] The beverage of the present invention may not be heat-sterilized, but is particularly useful as a heat-sterilized beverage. The heat-sterilization method and conditions may be 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.

[0067] <Distribution methods for beverages> The beverage of the present invention may be distributed either at room temperature or chilled. However, the beverage of the present invention is particularly useful as a room temperature product (hereinafter also referred to as a dry product). This is because room temperature products must ensure commercial sterility, and therefore undergo harsher heat sterilization conditions than chilled products, making them more susceptible to flavor deterioration. Furthermore, while the development of degraded flavors during long-term storage is a problem with room temperature products, the beverage of the present invention can reduce the development of degraded flavors, depending on the conditions. While the reason for this is unclear, it is presumed that the beverage of the present invention contains a predetermined concentration or higher of killed beneficial bacteria, which act to suppress the development of degraded flavors resulting from vegetable or fruit juices that may occur in the beverage when stored under dry distribution storage conditions, or to mask any degraded flavors that may occur.

[0068] In this specification, "deteriorated flavor" of a beverage refers to an unpleasant flavor, such as an odor, that may occur when the fruit or vegetable juice contained in the beverage deteriorates when the beverage is stored under dry distribution conditions.

[0069] (Method for enhancing the aromatic feel of beverages) The method for enhancing the mellow flavor of a beverage containing killed beneficial bacteria and at least one of fruit juice and vegetable juice according to the present invention is not particularly limited, as long as it includes blending at least one of fruit juice and vegetable juice with killed beneficial bacteria so that the concentration of killed beneficial bacteria in the beverage is 500 million / L or more.

[0070] When blending at least one of fruit juice and vegetable juice with killed beneficial bacteria, the method of ensuring that the concentration of killed beneficial bacteria in the beverage is 500 million / L or more can be the same as the process described in relation to the method of producing the beverage of the present invention. [Example]

[0071] 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 using the following methods.

[0072] <Physical property measurement>

[0073] <<Brix sugar content of fruit and vegetable juice>> The sugar content of the fruit juice and vegetable juice was measured as the refractive index of the fruit juice and vegetable juice at 20°C using a refractometer (digital refractometer Rx-5000α; manufactured by Atago Co., Ltd.).

[0074] <<Non-aqueous solvent concentration>> [Ethanol concentration] The ethanol concentration in each test group was quantified using standard addition method with gas chromatography with a flame ionization detector (GC-FID). Specifically, the GC-FID analysis was performed as follows: Each beverage sample and the internal standard substances tert-butanol and ethanol were added to a headspace vial, diluted, and sealed to prepare an analytical sample. Here, the internal standard in the analytical sample was prepared to a constant concentration, and ethanol was prepared to have each calibration point concentration. This analytical sample was measured to determine the ethanol concentration in each beverage sample.

[0075] [Propylene glycol concentration] The propylene glycol concentration in each test plot was measured using gas chromatography with a flame ionization detector (GC-FID). The GC-FID analysis was specifically performed as follows. First, a standard solution for the calibration curve was prepared by adding methanol to propylene glycol to dilute it to each calibration point concentration. Next, the standard solution for the calibration curve was injected into a gas chromatograph, and a calibration curve was created from the peak area. Then, each methanol-extracted beverage sample was injected into the gas chromatograph, and the propylene glycol concentration in each beverage sample was determined from the obtained peak area and the calibration curve.

[0076] (Test 1) Changes in the mellowness and odor derived from beneficial bacteria by adding killed beneficial bacteria The following tests were carried out to examine the effect of adding killed beneficial bacteria to fruit juice and vegetable juice on the mellow flavor and odor derived from the beneficial bacteria compared to juice without the addition of killed beneficial bacteria.

[0077] <Sample preparation> A 350 billion / g live Rhamnosus cell bulk 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 killed Rhamnosus cell aqueous solution. Killed Lactococcus lactis subsp. lactis JCM5805 cell powder was also added to water to prepare a 10 billion / g killed JCM5805 cell aqueous solution. Hereinafter, the term "killed useful bacteria aqueous solution" refers to the killed Rhamnosus cell aqueous solution or JCM5805 cell aqueous solution prepared above. An aqueous solution containing clear apple juice at a final concentration of 2°Brix was prepared and designated Test Plot 1 (control). Additionally, an aqueous solution containing clear apple juice at a final concentration of 2°Brix was prepared, and the aqueous solution containing killed beneficial bacteria was added to achieve the final concentrations of killed beneficial bacteria listed in Tables 1-1 and 1-5, to prepare Test Plots 2 to 10 and Test Plots 55 to 58. Similarly, aqueous solutions of orange juice, grape juice, tomato juice, and carrot juice were prepared to the fruit juice sugar content or vegetable juice sugar content and final concentration of killed beneficial bacteria shown in Tables 1-1 to 1-3 and 1-5 to 1-7, respectively, to prepare test plots 11 to 50 and test plots 59 to 74. Test plots 11, 21, 31, and 41 were used as controls. Furthermore, tomato juice, carrot juice, apple juice, orange juice, and grape juice were mixed to a final concentration of 1°Brix, 1°Brix, 1°Brix, 1°Brix, and 1°Brix, respectively, to prepare an aqueous solution (mix) with a final concentration of 5°Brix, which was designated as Test Plot 51 (control). Furthermore, the mix was prepared to a final concentration of 5°Brix, and the aqueous solution of killed beneficial bacteria was added to the aqueous solution to achieve the final concentrations of killed beneficial bacteria listed in Tables 1-4 and 1-8, to prepare Test Plots 52-54 and Test Plots 75-77.

[0078] <Sensory evaluation> The beverages prepared at approximately 20°C in each test group were evaluated by five trained panelists with sensory discrimination abilities for the mellowness of the beverages prepared in each test group and the lack of odors derived from beneficial bacteria, based on the following evaluation criteria. 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 to 1-8. For the evaluation, the following evaluation criteria were set for each type of beneficial bacteria. For each fruit juice, vegetable juice, and mix, the sample without added killed beneficial bacteria was given a fixed score of 1, and the sample with added 100 billion / L of killed beneficial bacteria was given a fixed score of 4. The interval from 1 to 4 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 (the higher the score, the more preferable). That is, the samples with added killed Rhamnosus bacteria were evaluated based on the samples without added killed Rhamnosus bacteria and the samples with added 100 billion / L of killed Rhamnosus bacteria, and the samples with added killed JCM5805 bacteria were evaluated based on the samples without added killed JCM5805 bacteria and the samples with added 100 billion / L of killed JCM5805 bacteria. Regarding the lack of odor derived from beneficial bacteria, for each fruit juice, vegetable juice, and mix, a sample without added killed beneficial bacteria was given a fixed score of 5, and a sample with added 200 billion killed beneficial bacteria / L was given a fixed score of 2. The interval from 2 to 5 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 (the higher the score, the more preferable). That is, the samples with added killed Rhamnosus bacteria were evaluated based on the samples without added killed Rhamnosus bacteria and the samples with added 200 billion killed Rhamnosus bacteria / L, and the samples with added killed JCM5805 bacteria were evaluated based on the samples without added killed JCM5805 bacteria and the samples with added 200 billion killed JCM5805 bacteria / L.

[0079] (Test 2) The effect of sugar content of fruit and vegetable juice on the mellowness of the beverage and the odor caused by beneficial bacteria The following tests were conducted to investigate the influence of the sugar content of fruit juice and vegetable juice on the mellowness of the beverage and the odor derived from beneficial bacteria.

[0080] <Sample preparation> A 350 billion / g live Lactobacillus 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 killed Lactobacillus rhamnosus solution. A 10 billion / g killed Lactococcus lactis subsp. lactis JCM5805 solution was also prepared by adding killed Lactococcus lactis subsp. lactis JCM5805 powder to water. Aqueous solutions of clear apple juice or tomato juice were prepared to a final concentration of 0.5°Brix, and designated test plots 78 and 82 (control), respectively. Aqueous solutions of clear apple juice or tomato juice were also prepared to a final concentration of 0.5°Brix, and a killed beneficial bacteria solution was added to the solution to a final concentration of 2 billion killed Rhamnosus bacteria / L or 200 billion killed JCM5805 bacteria / L, to prepare test plots 79, 83, 86, and 88, respectively. As described above, aqueous solutions were prepared containing clear apple juice at a final concentration of 10°Brix or tomato juice at a final concentration of 4.5°Brix, and the aqueous solution of killed useful bacteria was added to achieve the final concentrations of killed useful bacteria shown in Tables 2-1 and 2-2, to prepare test plots 80 and 84 (control), and test plots 81, 85, 87, and 89.

[0081] <Sensory evaluation> The beverages obtained from each test group were prepared at approximately 20°C. Five trained panelists with the ability to discern sensory traits evaluated the flavor and the lack of odor derived from beneficial bacteria of the beverages obtained from each test group based on the following evaluation criteria, and the average scores of the five panelists were calculated. In the evaluation, the standard error of the mean values ​​of all panelists was less than 0.2. The results are shown in Tables 2-1 and 2-2. For the evaluation, the following evaluation criteria were set for each type of beneficial bacteria. For each fruit juice and vegetable juice, the mellowness was evaluated by sugar content (i.e., apple juice 0.5°Brix, apple juice 10°Brix, tomato juice 0.5°Brix, and tomato juice 4.5°Brix). A sample without added killed beneficial bacteria was assigned a score of 1, and a sample with added 100 billion killed beneficial bacteria / L was assigned a score of 4 (data not shown). The interval between 1 and 4 was divided equally to set a standard for each score, and the samples were evaluated on a scale of 1 to 5 (higher scores are more preferable). Specifically, the samples with added killed Rhamnosus bacteria were evaluated based on the samples without added killed Rhamnosus bacteria and the samples with added 100 billion killed Rhamnosus bacteria / L, and the samples with added killed JCM5805 bacteria were evaluated based on the samples without added killed JCM5805 bacteria and the samples with added 100 billion killed JCM5805 bacteria / L. The degree of odor reduction due to beneficial bacteria was evaluated for each fruit juice and vegetable juice according to sugar content as follows. For Rhamnosus, samples without added dead Rhamnosus bacteria were given a fixed score of 5, and samples with added 200 billion dead Rhamnosus bacteria / L were given a fixed score of 2 (data not shown). The range from 2 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 based on this standard (the higher the score, the more preferable). For JCM5805, samples without added killed JCM5805 bacteria were assigned a fixed score of 5, and samples with added 400 billion killed JCM5805 bacteria / L were assigned a fixed score of 1 (data not shown). The range of 1 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 more preferable).

[0082] (Test 3) Effect of non-aqueous solvent on the mellowness of the beverage and the odor derived from beneficial bacteria The following tests were carried out to examine the influence of the non-aqueous solvent on the mellow flavor of the beverage and the odor derived from beneficial bacteria.

[0083] <Sample preparation> A 350 billion / g live Lactobacillus 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 killed Lactobacillus rhamnosus solution. A 10 billion / g killed Lactococcus lactis subsp. lactis JCM5805 solution was also prepared by adding killed Lactococcus lactis subsp. lactis JCM5805 powder to water. An aqueous solution of clear apple juice was prepared to a final concentration of 2°Brix, and an aqueous solution of killed beneficial bacteria and ethanol and / or propylene glycol were added to achieve the final concentrations of killed beneficial bacteria and ethanol and / or propylene glycol shown in Tables 3-1 and 3-3, respectively, and anhydrous citric acid was added to achieve a final pH of approximately 4.0 to prepare formulations. Each formulation was filled into cans and sterilized in a pasteurizer at 80°C for 10 minutes to prepare test plots 90-101 and test plots 122-129. Similarly, aqueous solutions were prepared containing orange juice or grape juice at a final concentration of 2°Brix, tomato juice at a final concentration of 7°Brix, or carrot juice at a final concentration of 4°Brix, and the aqueous solutions of killed useful bacteria and ethanol and / or propylene glycol were added to achieve the final concentrations of killed useful bacteria and ethanol and / or propylene glycol shown in Tables 3-1 to 3-4, and anhydrous citric acid was added to adjust the final pH to about 4.0 to prepare formulations. Each formulation was filled into cans and sterilized in a pasteurizer at 80°C for 10 minutes to prepare test plots 102 to 119 and test plots 130 to 140. Furthermore, tomato juice, carrot juice, apple juice, orange juice, and grape juice were mixed to a final concentration of 1°Brix to prepare an aqueous solution (mix) with a final concentration of 5°Brix. To this was added an aqueous solution of killed beneficial bacteria and ethanol to achieve the final concentrations of killed beneficial bacteria and ethanol shown in Tables 3-2 and 3-4, respectively. Anhydrous citric acid was added to adjust the final pH to approximately 4.0 to prepare a preparation. The preparation was filled into cans and sterilized in a pasteurizer at 80°C for 10 minutes to prepare test plots 120, 121, and 141.

[0084] <Sensory evaluation> The beverages prepared at approximately 20°C in each test group were evaluated by five trained panelists with sensory discrimination abilities for the mellowness of the beverages prepared in each test group and the lack of odors derived from beneficial bacteria, based on the following evaluation criteria. 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 3-1 to 3-4. For the evaluation, the following evaluation criteria were set for each type of beneficial bacteria. For each fruit juice, vegetable juice, and mix, the mellowness was evaluated using a fixed score of 1 for a sample containing no non-aqueous solvent and no killed beneficial bacteria, and a fixed score of 4 for a sample containing no non-aqueous solvent and 100 billion / L of killed beneficial bacteria (data not shown). The interval between 1 and 4 was divided equally to set a standard for each score, and the samples were evaluated on a scale of 1 to 5 (higher scores are preferable). That is, the samples containing killed Rhamnosus bacteria were evaluated using the samples containing no killed Rhamnosus bacteria and the samples containing 100 billion / L of killed Rhamnosus bacteria as the standards, and the samples containing killed JCM5805 bacteria were evaluated using the samples containing no killed JCM5805 bacteria and the samples containing 100 billion / L of killed JCM5805 bacteria as the standards. The low odor caused by beneficial bacteria was evaluated for each fruit juice, vegetable juice, and mix as follows: For Rhamnosus, a sample without added killed Rhamnosus bacteria and without a non-aqueous solvent was given a fixed score of 5, and a sample with added 200 billion / L killed Rhamnosus bacteria and without a non-aqueous solvent was given a fixed score of 2 (data not shown).The range from 2 to 5 points was divided equally to set a standard for each score of 1 point, and the sample was evaluated on a scale of 1 to 5 based on this standard (the higher the score, the more preferable it is). For JCM5805, a sample without added killed JCM5805 bacteria and without a non-aqueous solvent was assigned a fixed score of 5, and a sample with added 400 billion / L of killed JCM5805 bacteria and without a non-aqueous solvent was assigned a fixed score of 1 (data not shown).The range of 1 to 5 points was divided equally to set a standard for each score of "1 point," and the sample was evaluated on a scale of 1 to 5 based on this standard (the higher the score, the more preferable it is).

[0085] (Test 4) Effect of beverage distribution conditions on the aroma of beverages The following test was conducted to investigate the effect of storage conditions during distribution of beverages on the mellowness of the beverages.

[0086] <Sample preparation> A 350 billion / g live Lactobacillus 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 killed Lactobacillus rhamnosus solution. A 10 billion / g killed Lactococcus lactis subsp. lactis JCM5805 solution was also prepared by adding killed Lactococcus lactis subsp. lactis JCM5805 powder to water. Aqueous solutions were prepared containing clear apple juice to a final concentration of 2°Brix or tomato juice to a final concentration of 7°Brix, and the killed beneficial bacteria aqueous solution was added to achieve the final concentrations of killed beneficial bacteria shown in Tables 4-1 and 4-2. Anhydrous citric acid was added to adjust the final pH to approximately 4.0 to prepare formulations. Each formulation was filled into cans and sterilized in a pasteurizer at 80°C for 10 minutes to prepare test plots 142, 144, 148, and 150. Samples were prepared for these test plots in the same manner, except that the killed beneficial bacteria aqueous solution was not added, and these served as controls. Additionally, tomato juice, carrot juice, apple juice, orange juice, and grape juice were mixed to a final concentration of 1°Brix, 1°Brix, and 1°Brix, respectively, to prepare aqueous solutions (mixes) with a final concentration of 5°Brix. The killed beneficial bacteria aqueous solution was added to achieve the final concentrations of killed beneficial bacteria listed in Tables 4-1 and 4-2, and anhydrous citric acid was added to adjust the final pH to approximately 4.0. Each preparation was filled into cans and sterilized in a pasteurizer at 80°C for 10 minutes to prepare test plots 146 and 152. Samples were prepared in the same manner as these test plots, except that the killed beneficial bacteria aqueous solution was not added. These samples served as controls. Test plots 142, 144, 146, 148, 150, and 152, as well as their corresponding controls without the killed beneficial bacteria, were stored in an incubator at 5°C for two weeks. Furthermore, the same sample as in test plot 142 was prepared and stored in an incubator at 50°C for two weeks to create test plot 143. Similarly, the same sample as in test plot 144 was prepared and stored in an incubator at 50°C for two weeks to create test plot 145. The same sample as in test plot 146 was prepared and stored in an incubator at 50°C for two weeks to create test plot 147. Similarly, the same samples were prepared for test plots 148, 150, and 152, respectively, and stored in an incubator at 50°C for two weeks to create test plots 149, 151, and 153. Controls corresponding to test plots 143, 145, 147, 149, 151, and 153, but without added killed beneficial bacteria, were also stored in an incubator at 50°C for two weeks.

[0087] <Sensory evaluation> The beverages obtained from each test group were prepared at approximately 20°C. Five trained panelists with sensory discrimination abilities evaluated the increase in the mellowness of the samples from each test group based on the following criteria, and the average scores of the five panelists were calculated. The standard error of the average scores for all panelists was less than 0.3. The results are shown in Tables 4-1 and 4-2. For the evaluation, the following evaluation criteria were set for each type of beneficial bacteria. The increase in mellowness (hereinafter also referred to as "Δ mellowness") of test plots 142, 144, 146, 148, 150 and 152 with the addition of killed useful bacteria compared to the control without killed useful bacteria stored at 5°C for 2 weeks was defined as 3 points, and the increase in mellowness of the control without killed useful bacteria stored at the same conditions was defined as 1 point.The Δ mellowness of test plots 143, 145, 147, 149, 151 and 153 with the addition of the same type of killed useful bacteria stored at the same conditions compared to the control without killed useful bacteria stored at 50°C for 2 weeks was evaluated on a scale of 1 to 5.

[0088] [Table 1-1]

[0089] [Table 1-2]

[0090] Table 1-3

[0091] Table 1-4

[0092] Table 1-5

[0093] Table 1-6

[0094] Table 1-7

[0095] Table 1-8

[0096] Table 2-1

[0097] Table 2-2

[0098] Table 3-1

[0099] Table 3-2

[0100] [Table 3-3]

[0101] [Table 3-4]

[0102] [Table 4-1]

[0103] [Table 4-2]

[0104] Tables 1-1 to 1-8 show that the mellow flavor was enhanced in test plots 2 to 10, 12 to 20, 22 to 30, 32 to 40, 42 to 50, 52 to 54, and 55 to 77, which contained killed beneficial bacteria and at least one of fruit juice and vegetable juice, and in which the concentration of killed beneficial bacteria was 500 million / L or more. Tables 2-1 and 2-2 show that the mellow flavor was enhanced in test plots 79, 81, 83, 85, and 86-89, which contained more than 500 million dead beneficial bacteria per liter and had a sugar content of 0.5°Brix or higher in at least one of the fruit juice and vegetable juice. Tables 3-1 to 3-4 suggest that the mellow flavor can be enhanced by adjusting the amount of non-aqueous solvent (specifically, ethanol and / or propylene glycol). It also suggests that the mellow flavor can be enhanced by adjusting the value of [non-aqueous solvent concentration X (ppm)] / [killed bacteria concentration Y billion / L]. Tables 4-1 and 4-2 show that in test plots 142 to 153, which contained 500 million or more killed beneficial bacteria per liter, the mellow flavor was enhanced in the killed beneficial bacteria-added plot compared to the non-killed beneficial bacteria-added plot when stored at 5° C. and 50° C. Furthermore, comparing test plots 142 and 143, for example, it can be seen that even when the same concentration of killed beneficial bacteria was added, the effect of imparting a mellow flavor was more pronounced when the storage temperature was 50° C. than when it was 5° C. [Industrial Applicability]

[0105] According to the present invention, a beverage containing at least one of fruit juice and vegetable juice with an enhanced mellow flavor can be provided.

Claims

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

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

3. 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. 2. The beverage of claim 1, wherein the fruit juice comprises at least one of apple juice, orange juice, and grape juice, and the vegetable juice comprises at least one of tomato juice and carrot juice.

6. The beverage according to claim 1, further comprising a non-aqueous solvent, the concentration of which is 1 ppm or more.

7. 7. The beverage according to claim 6, wherein the value of X / Y is 0.10 or more and 500 or less, when the concentration of the non-aqueous solvent is X ppm and the dead cell concentration of the beneficial bacteria is Y billion / L.

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

9. 2. The beverage according to claim 1, wherein the sugar content of at least one of the fruit juice and the vegetable juice is 0.5°Brix or more.

10. The beverage according to claim 1, which is a packaged beverage.

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

12. A method for producing a beverage containing killed beneficial bacteria and at least one of fruit juice and vegetable juice, A method for producing a beverage, comprising a step of blending at least one of the fruit juice and the vegetable juice with the killed beneficial bacteria so that the concentration of the killed beneficial bacteria in the beverage is 500 million / L or more.

13. The method for producing a beverage according to claim 12, wherein at least one of the fruit juice and the vegetable juice blended in the step has a sugar content of 0.5°Brix or more.

14. A method for enhancing the mellow flavor of a beverage containing killed beneficial bacteria and at least one of fruit juice and vegetable juice, comprising: A method for enhancing the mellow flavor of a beverage, comprising blending at least one of the fruit juice and the vegetable juice with the killed beneficial bacteria so that the concentration of the killed beneficial bacteria in the beverage is 500 million / L or more.

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