Fermented food and drink and its manufacturing method

Abstract

To provide a fermented food and drink such as lactic acid bacteria drink, obtained by fermentation with use of material containing a large amount of fruit juice of pineapple plant, having a high acidity due to increased amount of lactic acid bacteria and a preferable flavor resulting from fermentation of pineapple; and a production method thereof.SOLUTION: A fermented food and drink contains fruit juice of pineapple plant. A production method of the fermented food and drink includes fermentation performed by Lactobacillus rhamnosus.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fermented food or drink product using lactic acid bacteria and a method for producing the fermented food or drink product. [Background technology]

[0002] In Japan, fermented foods and beverages, which are processed by fermenting raw materials with the action of microorganisms, are widely consumed. In addition to improving shelf life and flavor, fermented foods and beverages are expected to be more palatable than food ingredients used as raw materials and to contribute to health due to the functionality of nutrients produced by the action of microorganisms and the physiological effects of the microorganisms themselves.

[0003] There are many microorganisms used in fermenting foods and beverages, one of which is lactic acid bacteria. Foods and beverages fermented with lactic acid bacteria are known to be highly useful due to their various physiological effects, such as improving the intestinal flora and regulating the intestinal flora.

[0004] In order to enhance the physiological effects of lactic acid bacteria, it is considered preferable to increase the amount of lactic acid bacteria in a fermented food or drink and the acidity, which is an index of the amount of organic acid produced by the action of lactic acid bacteria. In other words, if the amount of lactic acid bacteria and / or acidity is increased during lactic acid bacterial fermentation, a more useful fermented food or drink can be obtained.

[0005] For example, Patent Document 1 describes a fermented food or drink obtained by promoting the growth of lactic acid bacteria, in which raw materials containing 10 w / v% pineapple juice and 13 w / v% skim milk powder are fermented with Lactobacillus plantarum ( Lactobacillus plantarum ) SN13T strain (NITE P-7) is described. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 5750785 Summary of the Invention [Problem to be solved by the invention]

[0007] However, the solid fermented milk described in Patent Document 1 contains a lower amount of pineapple juice as an ingredient than skim milk powder. As a result, the pineapple flavor is weaker, and the overall flavor is more like yogurt. Furthermore, among fermented foods and beverages, lactic acid bacteria beverages are widely enjoyed as daily drinks, but the solid fermented milk described in Patent Document 1 is not a beverage.

[0008] Furthermore, little is known about lactic acid bacteria beverages obtained by fermenting raw materials containing a large amount of pineapple juice with lactic acid bacteria.

[0009] Therefore, the problem that the present invention aims to solve is to provide a fermented food and drink, such as a lactic acid bacteria drink, which is obtained by fermenting raw materials containing a large amount of fruit juice from plants of the genus Bromeliad, and therefore has a high acidity due to the increased amount of lactic acid bacteria cells and a pleasant flavor resulting from pineapple fermentation, as well as a method for producing said fermented food and drink. [Means for solving the problem]

[0010] The present inventors have conducted extensive research to solve the above problems, and through trial and error with various lactic acid bacteria, fermentation raw material components, and their combinations, have surprisingly found that raw materials containing the juice of plants of the genus Pineapple can be fermented with Lactobacillus rhamnosus ( Lactobacillus rhamnosus), we found that the bacterial mass and acidity increased depending on the fruit juice concentration. Even more surprisingly, we found that Lactobacillus rhamnosus was able to increase the bacterial mass and acidity in the fermentation liquid, even when using a raw material that was 100% pineapple juice and had a pH of 4 or less, while still preventing a decrease in pH. Therefore, when using fermentation with Lactobacillus rhamnosus, it is possible to omit adjusting the pH of the raw material and the fermentation liquid, even when using a raw material that contains a large amount of pineapple juice.

[0011] Based on these findings, the present inventors have finally succeeded in creating a fermented food or drink containing the juice of a plant of the genus Bromeliad as an ingredient, the fermentation being carried out by Lactobacillus rhamnosus, and a method for producing the same, which can solve the problems of the present invention. The present invention was completed based on these findings and successful examples.

[0012] Therefore, according to the present invention, the following aspects are provided. [1] A fermented food or drink containing fruit juice of a pineapple plant as a raw material, The fermentation is carried out using Lactobacillus rhamnosus ( Lactobacillus rhamnosus The fermented food or drink is fermented by fermentation using a method described above. [2] The fermented food or drink described in [1], further comprising a milk component as an ingredient, and the fermented food or drink is a lactic acid bacteria drink. [3] The fermented food or beverage described in [2], wherein the content of the milk component is 2.9 wt% or less in terms of non-fat milk solids. [4] The fermented food or drink according to any one of [1] to [3], wherein the content of the juice of the plant of the genus Bromelia is 30 wt% to 90 wt% in terms of pure juice. [5] The raw material containing the juice of the pineapple plant is treated with Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) to fermentation treatment to obtain a fermented food or drink. [6] The method for producing a fermented food or beverage described in [5], wherein the raw material further contains a milk component. [7] A method for producing a fermented food or beverage according to [6], wherein the content of the milk component is 2.9 wt% or less in terms of non-fat milk solids. [Effects of the Invention]

[0013] According to the present invention, even when raw materials containing a large amount of fruit juice from plants of the genus Bromelia are used, it is possible to provide fermented foods and beverages that have high acidity, a large amount of lactic acid bacteria cells, and a favorable flavor attributable to pineapple fermentation, while omitting pH adjustment during raw material preparation and at the end of fermentation. The fermented foods and beverages of one embodiment of the present invention have the above-mentioned properties and are therefore suitable for everyday consumption.

[0014] Furthermore, according to the present invention, by using a milk component as an additional ingredient, it is possible to provide fermented foods and beverages with increased acidity and lactic acid bacteria cell count. Furthermore, even if plant components such as apple, muscat, and ginger are included in the ingredients, they are not easily decomposed during fermentation, so it is possible to provide fermented foods and beverages with a rich flavor due to these plant components. DETAILED DESCRIPTION OF THE INVENTION

[0015] The fermented food and drink products and the method for producing the fermented food and drink products, which are one embodiment of the present invention, are described in detail below, but the present invention can take various forms as long as it achieves its object.

[0016] Unless otherwise specified, each term in this specification is used in the sense commonly used by those skilled in the art and should not be construed as having an unduly limiting meaning. Furthermore, the speculations and theories made in this specification are based on the inventors' knowledge and experience to date, and therefore the present invention is not limited solely to such speculations and theories.

[0017] The meanings of terms used in this specification that are set forth in the "Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products" (hereinafter referred to as the "Milk Ordinance") shall be interpreted as set forth in the Milk Ordinance.

[0018] "Fermentation" refers to the conversion of substances by the action of microorganisms. In this specification, fermentation and culture are used synonymously. "Fermented food and drink" refers to a beverage, food product, or both that is processed by fermenting raw materials with the action of microorganisms. Food and drink fermented by lactic acid bacteria is a fermented food and drink that is processed by fermenting raw materials with the action of lactic acid bacteria. "And / or" means any one or any or all combinations of two or more of the associated listed items. "Content" is synonymous with concentration and refers to the ratio of the amount of a component to the total amount of a composition, provided that the total amount of the components does not exceed 100%. The "to" in a numerical range means that the range includes the numerical values ​​before and after it. For example, "0% by mass to 100% by mass" means a range of 0% by mass or more and 100% by mass or less. "Comprising" means that elements other than those explicitly stated as being included can be added (same meaning as "comprising at least"), but also encompasses "consisting of" and "consisting essentially of." That is, "comprising" can mean including the explicitly stated elements and any one or more elements, consisting of the explicitly stated elements, or consisting essentially of the explicitly stated elements. Elements include limitations such as ingredients, steps, conditions, and parameters.

[0019] The number of digits in an integer value matches the number of significant digits. For example, 1 has one significant digit, and 10 has two significant digits. Also, the number of digits after the decimal point matches the number of significant digits in a decimal value. For example, 0.1 has one significant digit, and 0.10 has two significant digits.

[0020] [Fermented foods and drinks] The fermented food and drink of one embodiment of the present invention contains fruit juice of a plant of the genus Bromeliad as an ingredient and is produced by the cultivation of Lactobacillus rhamnosus ( Lactobacillus rhamnosus It is characterized by being obtained by fermentation using the

[0021] The pineapple plant is a plant of the genus Ananas in the family Bromeliaceae or a plant related thereto. Examples of the plant related to the genus Ananas in the family Bromeliaceae include Bromelia pinguin ( Bromelia pinguin Among the Ananas genus plants, the pineapple ( Ananas comosus ) is preferred, and edible pineapples classified into systems such as Cayenne, Red Spanish, Blanco and Queen are more preferred.

[0022] The fruit juice of a plant of the genus Ananas is a liquid juice obtained by squeezing the pulp of a pineapple. The fruit juice of a plant of the genus Ananas may be mixed with parts of the fruit other than the pulp of the pineapple (for example, the peel). Examples of the fruit juice of a plant of the genus Ananas include fresh juice, which is the liquid juice obtained by squeezing the pulp of a pineapple, concentrated juice, reconstituted juice from concentrate, and diluted versions of these. The fruit juice of a plant of the genus Ananas may be subjected to treatments such as pH adjustment using a pH adjuster such as sodium citrate, or sterilization by heating.

[0023] The method for obtaining the juice of a plant of the genus Bromelia is not particularly limited, and any known method can be appropriately adopted. For example, a method in which the pulp of a plant of the genus Bromelia and its shredded material are squeezed out, and then the obtained juice is concentrated as necessary, can be mentioned.

[0024] The method of squeezing is not particularly limited, and examples thereof include squeezing means using a filter press or the like, crushing means using a mixer, juicer or the like, and solid-liquid separation means such as centrifugation and filtration, and these may be carried out by using one method alone or by combining two or more methods. The concentration method is not particularly limited, and the concentration means and concentration rate can be appropriately selected as long as the volume of the squeezed juice can be reduced to the desired level.

[0025] The fruit juice of a plant of the genus Bromelia may be either one obtained by the method for obtaining fruit juice of a plant of the genus Bromelia as described above, or one that is commercially available.

[0026] The content of fruit juice from a plant of the genus Bromelia in the raw material is not particularly limited as long as the final fermented food or drink product exhibits a flavor resulting from pineapple fermentation, but is, for example, 10 wt% to 100 wt% in terms of straight fruit juice, and in order to increase the acidity and the amount of lactic acid bacteria cells through fermentation, it is preferably 30 wt% to 90 wt%, more preferably 50 wt% to 90 wt%, and even more preferably 70 wt% to 90 wt%.

[0027] One embodiment of the fermented food or beverage of the present invention is obtained by fermenting raw materials using Lactobacillus rhamnosus as the lactic acid bacterium. Lactobacillus rhamnosus is a commonly known Gram-positive, facultatively anaerobic, non-spore-forming, short, rod-shaped, heterotypic lactic acid bacterium. Lactobacillus rhamnosus can be isolated from soil, animal intestines, fermented foods and beverages such as yogurt, or obtained from institutions that preserve and distribute microorganisms, such as the American Type Culture Collection (ATCC). However, it is difficult to isolate Lactobacillus rhamnosus from plant sources.

[0028] Specific examples of Lactobacillus rhamnosus include Lactobacillus rhamnosus GG (ATCC53103) and Lactobacillus rhamnosus JCM1136. Of these, Lactobacillus rhamnosus GG is preferred, as it has been widely consumed and has been reported to have various physiological effects.

[0029] As described in the Examples below, by subjecting a raw material containing the juice of a plant of the genus Anemone to a fermentation process using Lactobacillus rhamnosus, an embodiment of the present invention can be obtained in which the increased amount of lactic acid bacteria results in a fermented food or beverage with a high acidity and a flavor resulting from pineapple fermentation.

[0030] The raw material to be subjected to the fermentation treatment may contain one or more other components in addition to the fruit juice of a plant of the genus Bromelia, as long as the object of the present invention is not impaired. Among the other components, it is preferable that the raw material further contains a milk component, since the milk component can further increase the acidity and the amount of lactic acid bacteria during the fermentation treatment.

[0031] The milk component may be any component contained in milk, such as milk fat and non-fat milk solids. Specific examples include raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, adjusted milk, low-fat milk, non-fat milk, and processed milk; and dairy products such as concentrated milk, concentrated skim milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, whole milk powder, skim milk powder, sweetened milk powder, modified milk powder, and modified liquid milk. These may be used in combination with one or more of these. However, dairy products that have already been fermented, such as cheese and fermented milk, are excluded. A high milk fat content can lead to problems such as increased energy content, impaired flavor, and inhibition of fermentation in the final fermented food or beverage product. Therefore, the milk component preferably has a low milk fat content, more preferably skim milk, and even more preferably skim milk powder. The Milk and Milk Products Ordinance defines the milk solids content of skim milk powder as 95.0% or more, and since the manufacturing process results in almost no fat being added, the non-fat milk solids content in skim milk powder is generally around 95%.

[0032] The content of milk components in the raw materials is not particularly limited as long as the final fermented food or drink product has a milk flavor, but for example, the amount of non-fat milk solids is 2.9 wt% or less, and in order to increase the acidity and the amount of lactic acid bacteria cells through fermentation and not impair the flavor resulting from pineapple fermentation, it is preferably 1 wt% or less, more preferably 0.5 wt% or less, even more preferably 0.3 wt% or less, and even more preferably 0.2 wt% or less. The lower limit of the content of milk components (non-fat milk solids) in the raw materials is not particularly limited, but is typically zero.

[0033] Examples of ingredients other than dairy ingredients include ingredients that are commonly used in producing fermented foods and beverages, such as water, alcohol, sugars (sucrose, glucose, fructose, palatinose, trehalose, etc.), sugar alcohols (sorbitol, xylitol, erythritol, reduced starch syrup, etc.), sweeteners (aspartame, acesulfame potassium, etc.), fruit juices (apple juice, grape juice, lemon juice, orange juice, kiwi juice, pear juice, carrot juice, tomato juice, etc.), plant-derived materials (ginger powder, etc.), pH adjusters (citric acid, lactic acid, malic acid, etc.), emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, etc.), thickeners (carrageenan, xanthan gum, guar gum, etc.), minerals (calcium, iron, manganese, zinc, etc.), vitamins, flavorings, colorings, and other food additives, but are not limited to these.

[0034] The fermented food or drink of one embodiment of the present invention can be produced by subjecting a raw material containing Bromeliad juice or Bromeliad juice and milk components, and optionally one or more other components, to fermentation with Lactobacillus rhamnosus. Prior to fermentation with Lactobacillus rhamnosus, the raw material is preferably sterilized by heating to a temperature of 60°C to 130°C, preferably 115°C to 125°C, and maintaining the temperature at this temperature for 1 second to 30 minutes.

[0035] The shape and properties of the fermented food and drink of one embodiment of the present invention are not particularly limited. The fermented food and drink of one embodiment of the present invention may be in the form of a solid food product, a semi-solid food product, or a liquid beverage. However, a beverage is preferred because it has a high acidity and a high bacterial mass without a significant drop in pH, allowing for a smooth, comfortable swallow. A lactic acid bacteria beverage with a low milk content that allows for a more noticeable flavor due to pineapple fermentation is more preferred. The lactic acid bacteria beverage in this specification is defined as a "lactic acid bacteria beverage" with a non-fat milk solids content of less than 3.0% in the Fair Competition Code and related laws and regulations, such as the Ministerial Ordinance on Dairy Products, etc.

[0036] The properties of the fermented food or beverage of one embodiment of the present invention, such as acidity and pH, may be at any desired level and are not particularly limited. For example, the acidity is preferably 0.7% to 1.8%, more preferably 0.7% to 1.5%; and the pH is preferably 2.5 to 4.0.

[0037] The content of Lactobacillus rhamnosus in the fermented food or drink of one embodiment of the present invention may be appropriately determined depending on the flavor derived from Lactobacillus rhamnosus desired in the fermented food or drink and the expected physiological action of Lactobacillus rhamnosus, and is not particularly limited. For example, 7 CFU / ml or more, and to be a fermented food or drink with a high content of lactic acid bacteria, it must be 1.0 x 10 8 The upper limit of the Lactobacillus rhamnosus content in fermented foods and beverages is not particularly limited, but is typically 1.0 × 10 10 CFU / ml.

[0038] The acidity, pH and Lactobacillus rhamnosus content of the fermented food or drink can be measured and confirmed by the methods described in the Examples below.

[0039] The fermented food and drink of one embodiment of the present invention is characterized by being obtained by fermentation with Lactobacillus rhamnosus, but may contain other lactic acid bacteria to the extent that it does not substantially affect the fermentation with Lactobacillus rhamnosus. "To the extent that it does not substantially affect the fermentation with Lactobacillus rhamnosus" means, for example, that the other lactic acid bacteria are added after the fermentation with Lactobacillus rhamnosus is substantially complete. Thus, the fermented food and drink of one embodiment of the present invention can contain, in addition to the other lactic acid bacteria, various ingredients and food additives added after the fermentation with Lactobacillus rhamnosus is complete.

[0040] The fermented food or drink in one embodiment of the present invention can be a container-packed fermented food or drink that is packed and sealed in a container. The fermented food or drink may be packed in a container, sealed, and then subjected to a heat treatment. The container is not particularly limited, and examples include packaging containers made of paper, plastics such as PET and PTP, glass, metals such as aluminum, etc. The container-packed fermented food or drink can be distributed commercially and sold independently.

[0041] The fermented food and drink products may be consumed as they are without processing, or may be used as ingredients and seasonings when cooking various dishes.

[0042] [Manufacturing methods for fermented foods and beverages] Another aspect of the present invention is a method for producing the fermented food or drink of the aspect of the present invention, which includes a step of subjecting a raw material containing fruit juice of a plant of the genus Bromeliad to a fermentation treatment using Lactobacillus rhamnosus to obtain the fermented food or drink.

[0043] Fermentation using Lactobacillus rhamnosus can be carried out by inoculating a raw material containing the juice of a plant of the genus Bromelia with Lactobacillus rhamnosus and culturing it under conditions such as temperature, pH, and aeration that are suitable for the growth of Lactobacillus rhamnosus, according to a known method.

[0044] For example, when the Lactobacillus rhamnosus is Lactobacillus rhamnosus GG, fermentation can be carried out by static culture at 30°C to 40°C, preferably about 37°C, at an initial pH of 3 to 7, preferably 3 to 6. The culture apparatus and culture method are not particularly limited, and may be any apparatus and method typically used for culturing lactic acid bacteria. Fermentation using Lactobacillus rhamnosus can increase the bacterial cell mass and acidity in the fermentation liquid, even when using a raw material containing a large amount of fruit juice from a plant of the genus Anemone, and can suppress a decrease in pH. Therefore, the method for producing a fermented food or beverage according to one embodiment of the present invention has the advantage that fermentation can be carried out without adjusting the pH of the raw material and / or the pH during fermentation.

[0045] It is preferable that Lactobacillus rhamnosus to be subjected to fermentation treatment is pre-cultured to induce early logarithmic growth phase in the fermentation treatment. Pre-culture of Lactobacillus rhamnosus can be carried out under the same conditions as the fermentation treatment using a medium suitable for the growth of Lactobacillus rhamnosus (e.g., MRS medium, etc.) or using a raw material containing the same fruit juice of a plant of the genus Bromelia as that used in the fermentation treatment. The amount of Lactobacillus rhamnosus to be subjected to the fermentation treatment is not particularly limited, but for example, 1 × 10 8 CFU / ml ~ 1 x 10 9 CFU / ml is preferred.

[0046] The fermentation time is not particularly limited as long as it is a time sufficient to observe an increase in the amount of Lactobacillus rhamnosus cells, but it is, for example, the time required for the amount of cells to increase 5 to 20 times the initial amount, preferably 12 to 72 hours, and more preferably 18 to 27 hours.

[0047] One specific embodiment of the method for producing a fermented food or drink will be described, but the present invention is not limited to this embodiment. A raw material containing 100 wt% of fruit juice of a plant of the genus Bromelia or 30 wt% to 70 wt% of fruit juice of a plant of the genus Bromelia and 30 wt% to 70 wt% of other ingredients such as milk components is heat sterilized at 65°C to 130°C for 1 second to 30 minutes, and then cooled to 30°C to 45°C. After cooling, the raw material (pH unadjusted) is sterilized to a concentration of 1.0 x 10 6 CFU / ml ~ 1.0 x 10 7 A Lactobacillus rhamnosus preculture solution is inoculated at 0.1 to 5% v / w to achieve a CFU / ml concentration. After inoculation, the raw material is subjected to static culture at 30 to 40°C for 12 to 72 hours for fermentation, and then cooled to 4 to 10°C. The fermented product may be used as is to produce fermented foods and beverages, or may be subjected to treatments such as dilution, solid-liquid separation, and sterilization to produce fermented foods and beverages.

[0048] Another aspect of the present invention is a method for increasing acidity and bacterial mass without significantly decreasing pH, which includes a step of subjecting a raw material containing fruit juice of a plant of the genus Bromeliad to a fermentation treatment using Lactobacillus rhamnosus to obtain a fermented food or beverage.

[0049] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples, and the present invention can take various forms as long as the object of the present invention can be achieved. [Example]

[0050] [Example 1. Fermentation evaluation of pineapple juice using various lactic acid bacteria] Pineapple juice was fermented using various lactic acid bacteria, and the resulting acidity was compared.

[0051] 1-1.Materials used Lactic acid bacteria include Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) GG strain (ATCC53103), Lactobacillus casei ( L. casei subsp. casei ) JCM1134 strain and Lactobacillus gasseri ( L. gasseri ) JCM1131 strain was used.

[0052] The pineapple juice used was "Pineapple 5x Concentrated Clear Juice" (Kaoka Co., Ltd.).

[0053] 1-2.Fermentation treatment Before fermentation, the lactic acid bacteria were pre-cultured overnight at 37°C using MRS medium. Pineapple juice was diluted with purified water to prepare 70% pineapple juice, which had a juice concentration of 70% in terms of pure juice. The 70% pineapple juice was subjected to batch sterilization at a temperature of 90°C and then cooled to 37°C.

[0054] Add 200g of 70% pineapple juice to a 250ml heat-resistant plastic container, and measure the concentration of bacteria in the 70% pineapple juice until it reaches approximately 1.0 x 107 Preculture solutions of various lactic acid bacteria were added so that the total number of cfu was 1. The resulting container containing 70% pineapple juice and lactic acid bacteria was subjected to fermentation treatment by static culture at 37°C for 24 hours.

[0055] 1-3.Evaluation results The acidity of the fermented liquid obtained by the fermentation treatment was measured using titratable acidity (lactic acid indication method). The measurement results of the acidity of the fermented liquids using various lactic acid bacteria are shown in Table 1.

[0056] [Table 1]

[0057] As shown in Table 1, the acidity of 70% pineapple juice before the addition of lactic acid bacteria was 0.49%, while the acidity of the fermented broth fermented with Lactobacillus rhamnosus GG was 0.86%, indicating a significant increase in the acidity of the fermented broth by the addition of Lactobacillus rhamnosus GG. In contrast, the acidity of the fermented broth hardly increased when Lactobacillus casei JCM1134 and Lactobacillus gasseri JCM1131 were used. Furthermore, the fermented broth fermented with Lactobacillus rhamnosus GG exhibited a pleasant flavor attributed to pineapple fermentation.

[0058] [Example 2. Evaluation of the effect of pineapple juice concentration on fermentation] Fermentation using Lactobacillus rhamnosus GG strain was carried out in the same manner as in Example 1, except that the pineapple juice used was "Dole (registered trademark) Pineapple 100%" (Megmilk Snow Brand Co., Ltd.), which was diluted with purified water to juice concentrations (wt%) of 30%, 50%, 70%, and 100% (undiluted).

[0059] The acidity, pH, and bacterial count of the resulting fermentation broth were measured. pH was measured using a pH meter ("pH Meter F52"; Horiba, Ltd.). The bacterial count was determined by counting the number of colonies (CFU / ml) formed by plate spread culture (MRS medium, 37°C, 24 hours) using serially diluted bacterial cell solutions. The measurement results are shown in Table 2.

[0060] [Table 2] * Pineapple juice has a pH of 3.77

[0061] As shown in Table 2, the acidity and bacterial count of the fermented liquid increased in a concentration-dependent manner with the pineapple juice. Furthermore, the pH did not decrease but increased in a concentration-dependent manner with the pineapple juice. Furthermore, the higher the concentration of pineapple juice, the more favorable the flavor resulting from pineapple fermentation in the fermented liquid. In particular, when 70% pineapple juice and 100% pineapple juice were used, the flavor resulting from pineapple fermentation was very favorable.

[0062] [Example 3. Fermentation evaluation of various fruit juices using Lactobacillus rhamnosus GG strain] It is known that grapes (muscat variety) have high glucose and fructose contents, and apples have high fructose contents. Therefore, we evaluated the fermented liquid obtained when using muscat juice and apple juice.

[0063] For the muscat juice, "Grape 6x Concentrated Clear Juice Muscat (Frozen)" (Kaoka Co., Ltd.) was used after thawing, and for the apple juice, "Apple 7x Concentrated Clear Juice" (Kaoka Co., Ltd.) was used. These juices were diluted with purified water to prepare 30% muscat juice and 30% apple juice so that the juice concentration was 30% in terms of straight juice. Furthermore, for the pineapple juice, "Pineapple 5x Concentrated Clear Juice" (Kaoka Co., Ltd.) was used and diluted with purified water to prepare 30% pineapple juice with a juice concentration of 30% in terms of straight juice.

[0064] Fermentation treatment using Lactobacillus rhamnosus GG strain was carried out in the same manner as in Example 1 using 30% muscat juice, 30% apple juice, and 30% pineapple juice.

[0065] The pH and acidity of the resulting fermentation liquid were measured, and the measurement results are shown in Table 3.

[0066] [Table 3]

[0067] As shown in Table 3, when 30% muscat juice and 30% apple juice were used, the acidity of the fermented liquid hardly increased. Furthermore, when pineapple juice was used, the pleasant flavor resulting from pineapple fermentation was more pronounced than the flavor of the pineapple juice itself. In contrast, when muscat juice and apple juice were used, the original flavor of each fruit juice was more pronounced.

[0068] [Example 4. Fermentation evaluation using raw materials containing pineapple juice and milk components] Raw material solutions 1 to 3 were prepared by blending pineapple juice, skim milk powder (non-fat milk solids), apple, ginger powder, and purified water (balance) to the contents shown in Table 4. For the pineapple juice, "Pineapple 5x Concentrated Clear Juice" (Kaoka Co., Ltd.) was used, for the skim milk powder (Takanashi Dairy Co., Ltd.), for the apple, "Apple 7x Concentrated Clear Juice" (Kaoka Co., Ltd.) was used, and for the ginger powder, "Ginger Extract Powder S" (Ikeda Tohka Kogyo Co., Ltd.) was used. In each raw material solution, pineapple juice was 70% in terms of straight juice, and apple juice was 30% in terms of straight juice.

[0069] Fermentation treatment using Lactobacillus rhamnosus GG strain was carried out using raw material solutions 1 to 3 in the same manner as in Example 1. The pH and acidity of the resulting fermentation liquid were measured. The measurement results are shown in Table 4.

[0070] [Table 4] * Pineapple: 5x concentrated clear juice from pineapple Apple: 7x concentrated clear apple juice Ginger: Ginger powder

[0071] As shown in Table 4, when milk components were included in addition to pineapple juice as raw materials, the resulting fermented liquid had increased acidity and exhibited a very pleasant flavor due to the synergistic combination of the flavors resulting from pineapple fermentation and the flavors resulting from milk fermentation. Furthermore, as shown in the results of Example 3, apples were hardly fermented, so the fermented liquid obtained using raw material solution 3 containing apple retained a strong apple juice flavor. Therefore, the fermented liquid obtained using raw material solution 3 had a unique and pleasant flavor, with strong apple and ginger flavors remaining in addition to the flavors resulting from pineapple fermentation and the flavors resulting from milk fermentation.

[0072] [Overall evaluation of Examples 1 to 4] The results of Examples 1 to 3 show that by subjecting raw materials containing the juice of plants of the genus Ananas to fermentation treatment using Lactobacillus rhamnosus, it is possible to obtain fermented foods and beverages that are more acidic due to the increased amount of lactic acid bacteria and have a richer flavor due to the fermentation of pineapple than when using juices of other plants or lactic acid bacteria.

[0073] Furthermore, the results of Example 4 showed that by subjecting raw materials containing milk components in addition to the juice of a plant of the genus Bromeliad to a fermentation process using Lactobacillus rhamnosus, it was possible to obtain fermented food and beverage products with higher acidity and excellent flavor, which are a synergistic combination of the flavors resulting from pineapple fermentation and the flavors resulting from milk fermentation. [Industrial Applicability]

[0074] According to the present invention, fermented foods and beverages such as lactic acid bacteria beverages that have high acidity and a large amount of lactic acid bacteria, yet have a pleasant flavor resulting from pineapple fermentation, can be produced and used on an industrial scale using raw materials containing fruit juice from plants of the genus Bromeliad.

Claims

1. A fermented food or drink, wherein the content of fruit juice of a plant of the genus Bromelia in a raw material is 30 wt% to 100 wt% in terms of straight fruit juice, The fermented food or drink is a lactic acid bacteria drink produced by Lactobacillus rhamnosus.

2. The fermented food or drink according to claim 1 , further comprising a milk component as an ingredient.

3. The fermented food or drink according to claim 2, wherein the content of the milk component is 2.9 wt% or less in terms of non-fat milk solids.

4. A method for producing a fermented food or beverage, comprising the step of subjecting a raw material having a fruit juice content of 30 wt% to 100 wt% of a plant of the genus Ananas, calculated as pure fruit juice, to a fermentation treatment using Lactobacillus rhamnosus to obtain a fermented food or beverage that is a lactic acid bacteria drink.

5. The method for producing a fermented food or drink according to claim 4 , wherein the raw material further contains a milk component.

6. The method for producing a fermented food or drink according to claim 5, wherein the content of the milk component is 2.9 wt% or less in terms of non-fat milk solids.

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