Lactic acid bacteria-containing beverage, method for producing said beverage, and method for improving flavor of said beverage

Abstract

The purpose of the present invention is to provide a technology for suppressing a culture medium odor of a lactic acid bacteria-containing beverage while maintaining the balance of the flavors of said beverage. The present invention pertains to a lactic acid bacteria-containing beverage comprising: lactic acid bacteria powder; and 5-50 ppb of phenylacetaldehyde and / or 1-100 ppb of phenethyl butyrate. The mass ratio of the phenylacetaldehyde to the phenethyl butyrate (mass of phenylacetaldehyde / mass of phenethyl butyrate) is preferably 0.3-15.

Description

Lactic acid bacteria-containing beverage, method for producing said beverage, and method for improving the flavor of said beverage

[0001] The present invention relates to a beverage in which the culture medium odor derived from the lactic acid bacteria powder contained therein is suppressed, a method for producing the beverage, and a method for improving the flavor of a lactic acid bacteria-containing beverage.

[0002] Numerous beverages containing lactic acid bacteria or lactic acid bacteria powder have been developed to meet consumers' diverse health needs and product format requirements. It is known that such beverages contain components derived from cultured lactic acid bacteria, resulting in a residual culture medium odor that can affect the flavor. For example, Patent Document 1 discloses a technology that suppresses the culture medium odor of a beverage derived from lactic acid bacteria while maintaining a refreshing taste by adding a predetermined amount of nootkatone and linalool to a beverage containing lactic acid bacteria powder and a predetermined amount of high-intensity sweetener. Patent Document 2 also discloses a technology that suppresses the culture medium odor of a beverage while suppressing the salty taste of the beverage by adding a predetermined amount of sugar alcohol to a beverage containing microbial cell powder and a predetermined amount of sodium. Patent Document 3 also discloses a packaged beverage containing 0.003 wt. % or more of lactic acid bacteria and limonene, citral, or octanal, which suppresses the off-flavor and off-flavor characteristic of lactic acid bacteria.

[0003] JP 2018-153101 A JP 2020-178622 A International Publication No. 2023 / 013364 Pamphlet

[0004] In beverages containing lactic acid bacteria powder, the culture medium odor tends to adversely affect the sharpness of the taste and may affect the overall flavor. However, in previous methods, when flavor components were used to reduce the culture medium odor, unwanted aromas and bitterness were sometimes imparted. Therefore, the object of the present invention is to suppress the culture medium odor of a beverage containing lactic acid bacteria (lactic acid bacteria powder) without imparting unwanted aromas and bitterness, i.e., without impairing the intended flavor of the beverage.

[0005] The present inventors unexpectedly discovered that the culture medium odor can be suppressed by adding phenylacetaldehyde and / or phenethyl butyrate to a beverage containing lactic acid bacteria powder. The inventors then discovered that the above-mentioned problem can be solved by adjusting the amount of phenylacetaldehyde and / or phenethyl butyrate added to the beverage containing lactic acid bacteria powder, and based on these results, they conducted extensive research and completed the present invention.

[0006] That is, the present invention is configured as follows: [1] to [6]. [1] A beverage containing a lactic acid bacteria powder and 5 to 50 ppb of phenylacetaldehyde and / or 1 to 100 ppb of phenethyl butyrate. [2] The beverage according to [1] above, in which the mass ratio of phenylacetaldehyde to phenethyl butyrate (mass of phenylacetaldehyde / mass of phenethyl butyrate) is 0.3 to 15. [3] The beverage according to [1] or [2] above, containing 0.005 g / L to 5 g / L of lactic acid bacteria powder. [4] A method for producing a beverage, comprising a step of mixing a lactic acid bacteria powder with 5 to 50 ppb of phenylacetaldehyde and / or 1 to 100 ppb of phenethyl butyrate. [5] A method for improving the flavor of a lactic acid bacteria-containing beverage, comprising a step of adding phenylacetaldehyde and / or phenethyl butyrate. [6] A flavor improver for lactic acid bacteria-containing beverages, comprising phenylacetaldehyde and / or phenethyl butyrate.

[0007] In the present invention, "crisp taste" refers to the sensation of the aftertaste disappearing quickly after drinking, and refers to the sensation of the aftertaste, including various flavors such as sweetness, bitterness, sourness, umami, and saltiness, disappearing after drinking. Furthermore, in the present invention, "culture medium odor" refers to the odor derived from the culture medium in which lactic acid bacteria are cultured, and refers to a unique flavor that is undesirable for typical soft drinks, accompanied by unpleasant flavors such as umami and animal odor, which is likely to become a problem when a powder of lactic acid bacteria cultured in a culture medium containing, for example, yeast extract, meat extract, peptone, etc., is blended. It should be noted that lactic acid bacteria cultured in a culture medium containing yeast extract, etc., tend to give off a culture medium odor even when powdered and blended into a beverage, resulting in problems such as a loss of crispness of taste. However, it is impossible or impractical to specifically identify the causative substance and its amount that have such an effect on human senses.

[0008] The present invention can suppress the culture medium odor of a beverage containing lactic acid bacteria (lactic acid bacteria powder) without imparting unnecessary aroma or bitterness to the beverage, i.e., without impairing the intended flavor of the beverage.

[0009] <Beverage> The beverage of the present invention contains at least lactic acid bacteria (including lactic acid bacteria powder), 5 to 50 ppb of phenylacetaldehyde and / or 1 to 100 ppb of phenethyl butyrate, and may further contain other components as necessary. The type of beverage is not particularly limited, and examples of the beverage include dairy beverages, fruit and vegetable juice beverages, tea beverages, coffee beverages, functional beverages, and sports drinks. In the present invention, ppb means "μg / L."

[0010] (1) Lactic acid bacteria Lactic acid bacteria include not only Lactobacillus and Lactococcus, but also Bifidobacteria in the broad sense of the term. Lactic acid bacteria are not limited to those commonly used in foods and beverages, but include, for example, Lactobacillus, Bifidobacterium, Leuconostoc, Lactococcus, Pediococcus, Enterococcus, Streptococcus, Weissella, etc., and among these, Lactobacillus is preferred. These lactic acid bacteria may be used alone or in combination of two or more.

[0011] Examples of lactic acid bacteria belonging to the genus Lactobacillus include Lactobacillus amylovorus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus kefir, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus johnsonii, Lactobacillus crispatus, and Lactobacillus gallinarum.

[0012] The genus Bifidobacterium is also called bifidobacteria, and examples of such lactic acid bacteria include Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium lactis, Bifidobacterium catenulatum, Bifidobacterium pseudocatenulatum, and Bifidobacterium magnum.

[0013] Examples of lactic acid bacteria belonging to the genus Leuconostoc include Leuconostoc mesenteroides, Leuconostoc lactis, etc. Examples of lactic acid bacteria belonging to the genus Lactococcus include Lactococcus lactis, Lactococcus plantarum, Lactococcus raffinolactis, Lactococcus cremoris, etc. Examples of lactic acid bacteria belonging to the genus Pediococcus include Pediococcus pentosaceus and Pediococcus damnosus, etc.

[0014] Examples of lactic acid bacteria belonging to the genus Enterococcus include Enterococcus faecalis, Enterococcus hirae, and Enterococcus faecium. Examples of lactic acid bacteria belonging to the genus Streptococcus include Streptococcus thermophilus, Streptococcus lactis, Streptococcus diacetylactis, and Streptococcus faecalis. Examples of lactic acid bacteria belonging to the genus Weissella include Weissella tibaria, Weissella confusa, Weissella halotolerans, Weissella hellenica, Weissella candleri, Weissella kimchii, Weissella coreensis, Weissella minor, Weissella paramesenteroides, Weissella sori, Weissella thailandensis, and Weissella viridescens.

[0015] The strains belonging to the above-mentioned lactic acid bacteria species used in the beverage of the present invention may be any of naturally isolated strains, deposited strains, preserved strains, commercially available strains, etc. Specific examples of the lactic acid bacteria species used in the present invention include Lactobacillus amylovorus CP1563 strain (accession number FERM BP-11255), Lactobacillus amylovorus CP1750 strain (accession number FERM BP-10532), Lactobacillus gasseri CP2305 strain (accession number FERM BP-11331), Lactobacillus culbatus CP2998 strain (accession number NITE P-02033), Lactobacillus helveticus CM4 strain (accession number FERM BP-6060), and Lactobacillus acidophilus L-92 strain (FERM BP-4981).

[0016] The lactic acid bacteria used in the beverage of the present invention, preferably lactic acid bacteria belonging to the genus Lactobacillus, can be grown and recovered by culturing them in a medium commonly used for culturing lactic acid bacteria under commonly used conditions.

[0017] The culture medium typically contains a carbon source, a nitrogen source, inorganic salts, etc., and may be either a natural medium or a synthetic medium, as long as it is a medium that can efficiently culture the above-mentioned bacterial species. Examples of carbon sources that can be used include lactose, glucose, sucrose, fructose, galactose, and blackstrap molasses. Examples of nitrogen sources that can be used include organic nitrogen-containing substances such as casein hydrolysate, whey protein hydrolysate, soy protein hydrolysate, yeast extract, and meat extract. Examples of inorganic salts that can be used include phosphate, sodium, potassium, magnesium, manganese, iron, and zinc. Examples of media suitable for culturing lactic acid bacteria include MRS liquid medium, GAM medium, BL medium, Briggs Liver Broth, animal milk, skim milk, and dairy whey. Sterilized MRS medium is preferably used. For food applications, media composed only of food ingredients and food additives can also be used. As natural media, tomato juice, carrot juice, other vegetable juices, or apple, pineapple, grape juice, etc. can also be used.

[0018] Cultivation may be carried out under anaerobic conditions at 20°C to 50°C, 25°C to 42°C, or approximately 37°C. Temperature conditions can be adjusted using a thermostatic bath, mantle heater, jacket, or the like. Anaerobic conditions refer to a low-oxygen environment in which bacteria can grow. For example, anaerobic conditions can be achieved by using an anaerobic chamber, anaerobic box, or a sealed container or bag containing an oxygen absorber, or by simply sealing the culture vessel. Culture methods include static culture, shake culture, and tank culture. The culture time is not particularly limited, but can be, for example, 3 to 96 hours. The pH of the medium at the start of culture can be maintained at, for example, 4.0 to 8.0.

[0019] For example, when using Lactobacillus amylovorus CP1563 strain (accession number FERM BP-11255) as the lactic acid bacterium, the lactic acid bacterium can be inoculated into a food-grade lactic acid bacterium medium and cultured overnight (approximately 18 hours) at about 37°C. Lactic acid bacterium powder may be prepared, for example, according to Nakamura et al., Microbial Ecology in Health & Disease 2016, 27: 30312, page 2, "Preparation of CP1563 powder." The above-mentioned lactic acid bacterium species other than the CP1563 strain can also be cultured under culture conditions based on conventional methods, or culture conditions that are adjusted as necessary.

[0020] In the present invention, it is preferable to use lactic acid bacteria cultured in a medium that does not contain milk, i.e., a medium that does not contain the above-mentioned animal milk, skim milk, dairy whey, etc. The effects of the present invention are preferably exhibited in beverages that contain powder of lactic acid bacteria cultured in a medium that does not contain milk, and are preferable in terms of suppressing off-flavors that can be a problem when, for example, powder of lactic acid bacteria cultured in a medium containing yeast extract is added.

[0021] (2) Lactic Acid Bacteria Powder The "lactic acid bacteria powder" used in the beverage of the present invention can be obtained by drying a lactic acid bacteria culture solution into a powder using methods and equipment known in the art. Specific drying methods include, but are not limited to, spray drying, drum drying, hot air drying, vacuum drying, freeze drying, etc. These drying methods can be used alone or in combination.

[0022] Lactic acid bacteria powder may be a "disrupted lactic acid bacteria powder" obtained by damaging the lactic acid bacteria cell structure and producing a finer powder than lactic acid bacteria powders dried by methods such as freeze-drying. Disrupted lactic acid bacteria powders are obtained by recovering the entire disrupted lactic acid bacteria (i.e., essentially all components constituting the cells) as they are. Disruption of lactic acid bacteria can be carried out using methods and equipment known in the art, for example, physical disruption, grinding, enzyme dissolution, chemical treatment, or autolysis. Physical disruption can be carried out either wet (in the form of a suspension of lactic acid bacteria) or dry (in the form of a powder of lactic acid bacteria). Damage to lactic acid bacteria can be achieved by stirring using a homogenizer, ball mill, bead mill, planetary mill, or the like, by pressure using a jet mill, French press, cell disrupter, or the like, or by filtration. Enzymatic dissolution is carried out by disrupting the cell walls of lactic acid bacteria using an enzyme such as lysozyme. Chemical treatment is carried out by disrupting the cell structure of lactic acid bacteria using surfactants such as glycerin fatty acid esters and soybean phospholipids, while autolysis treatment is carried out by lysing lactic acid bacteria with their own enzymes.

[0023] Among the above treatments, physical disruption is preferred because it does not require the addition of other reagents or components, and dry physical disruption is more preferred. That is, the lactic acid bacteria powder used in the present invention is preferably one in which the cell structure of lactic acid bacteria has been disrupted by physical disruption (physically disrupted lactic acid bacteria powder). More specifically, physical disruption can be performed by treating the lactic acid bacteria powder in a known dry planetary mill cell disrupter (such as a GOT5 Galaxy 5) in the presence of various balls (e.g., 10 mm zirconia balls, 5 mm zirconia balls, and 1 mm alumina balls) at a rotation speed of 50 to 10,000 rpm (e.g., 190 rpm) for 30 minutes to 20 hours (e.g., 5 hours); or by treating the lactic acid bacteria powder in a known dry jet mill cell disrupter (such as a Jet O-mizer) at a feed rate of 0.01 to 10,000 g / min (e.g., 0.5 g / min) and a discharge pressure of 1 to 1,000 kg / cm. 2 (For example, 6 kg / cm2 Alternatively, the lactic acid bacteria suspension may be treated 1 to 7 times (e.g., 3 to 5 times) in a known Dyno-Mill cell disrupter (such as a DYNO-MILL disrupter) at a peripheral speed of 10.0 to 20.0 m / s (e.g., about 14.0 m / s), a treatment flow rate of 0.1 to 10 L / 10 min (e.g., about 1 L / 10 min), and a disruption tank temperature of 10 to 30°C (e.g., about 15°C), or the lactic acid bacteria suspension may be treated 1 to 30 times (e.g., 10 times) in a known wet jet mill cell disrupter (such as a JN20 Nano Jet Pal) at a discharge pressure of 50 to 1,000 MPa (e.g., 270 MPa) and a treatment flow rate of 50 to 1,000 ml / min (e.g., 300 ml / min).

[0024] The disrupted lactic acid bacteria obtained by the above method can be used as is in the case of a dry method, or can be dried to a powder in the case of a wet method. Specific drying methods include, but are not limited to, spray drying, drum drying, hot air drying, vacuum drying, freeze drying, etc., and these drying methods can be used alone or in combination.

[0025] The amount of lactic acid bacteria powder contained in the beverage of the present invention is not particularly limited, but from the viewpoint of a range in which physiological activity can be expected and the effect of the present invention on flavor improvement can be easily achieved, the lower limit can be, for example, 0.005 g / L, 0.01 g / L, or 0.05 g / L, and the upper limit can be, for example, 5 g / L, 1 g / L, or 0.5 g / L. Note that beverages with low amounts of lactic acid bacteria powder (e.g., less than 0.005 g / L) are less likely to suffer from problems such as a loss of sharpness or a culture medium odor, and beverages that do not suffer from such problems may not be subject to the present invention.

[0026] (3) Phenylacetaldehyde, Phenethyl Butyrate Phenylacetaldehyde (CAS: 122-78-1) and phenethyl butyrate (CAS: 103-52-6) are known compounds as aroma components. The phenylacetaldehyde and phenethyl butyrate contained in the beverage of the present invention may be derived from a purified product such as a flavoring, or may be derived from a natural product such as fruit juice that is blended into the beverage as an optional ingredient, as described below.

[0027] The concentration of phenylacetaldehyde contained in the beverage of the present invention may be 5 to 50 ppb, preferably 10 to 40 ppb.

[0028] The concentration of phenethyl butyrate contained in the beverage of the present invention is 1 to 100 ppb, preferably 2 to 50 ppb, and may be 2 to 30 ppb.

[0029] Furthermore, the mass ratio of phenylacetaldehyde to phenethyl butyrate (the mass of phenylacetaldehyde per 1 part by mass of phenethyl butyrate, phenylacetaldehyde / phenethyl butyrate) is in a range from 0.3 to 15, more preferably from 0.5 to 10, and particularly preferably from 1 to 8, in order to obtain the most effective effects of the present invention. As a method for measuring the above concentrations and mass ratios, the measurement techniques shown in the present examples may be used.

[0030] The phenylacetaldehyde and / or phenethyl butyrate used in the present invention can reduce the culture medium odor and improve the crispness of the taste without imparting unnecessary aroma or bitterness to the beverage containing lactic acid bacteria powder, i.e., without impairing the intended flavor of the beverage. In other words, phenylacetaldehyde and phenethyl butyrate can reduce the culture medium odor of a beverage containing lactic acid bacteria without significantly imparting the characteristics of the aroma components themselves.

[0031] (4) Water and Other Components In addition to the essential components described above, the beverage of the present invention may contain water. It may also contain other components (optional components) as needed, as long as they do not impair the effects of the present invention, preferably within the range of specified sugar content, energy, and other requirements. Optional components include, for example, milk, milk protein stabilizers, fruit juice, acidulants, sweeteners, and sugar content regulators. The water content is not particularly limited, and ion-exchanged water can be used, for example. The water content in the beverage of the present invention can be adjusted appropriately, taking into account the content of other components, particularly the concentrations of phenylacetaldehyde and phenethyl butyrate, the content of lactic acid bacteria powder as described above, and the preferred ranges for sugar content and energy.

[0032] The milk may be of animal or plant origin. For example, animal milks such as cow's milk, goat's milk, sheep's milk, and horse's milk, and plant milks such as soy milk can be used, with cow's milk being the most common. These milks can be used alone or as a mixture of two or more types. These milks can also be used as fermented milk obtained by fermenting them with microorganisms such as lactic acid bacteria and bifidobacteria. The form of the milk is not particularly limited, and examples include whole milk, skim milk, whey, and milk protein concentrate. Milk reconstituted from powdered milk or concentrated milk can also be used.

[0033] Representative examples of milk protein stabilizers include soybean polysaccharides. Soybean polysaccharides are water-soluble polysaccharides obtained from soybeans, primarily composed of hemicellulose and sugars such as galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, and glucose. These soybean polysaccharides can be obtained by extracting, purifying, and sterilizing okara (fibrous pomace) produced during the production of soybean oil and isolated soybean protein from soybeans. Commercially available soybean polysaccharides may also be used, such as those available under the trade names "SM-700," "SM-900," and "SM-1200" (all manufactured by San-Ei Gen F.F.I.). The content of soybean polysaccharides in the beverage of the present invention can be adjusted appropriately depending on the content of milk, etc., and may be, for example, 0.01 to 0.5% by mass of the total beverage. Milk protein stabilizers other than soybean polysaccharides include, for example, HM pectin, carboxymethylcellulose (CMC), gellan gum, guar gum, xanthan gum, and gum arabic. The content of these milk protein stabilizers is preferably low, and it is more preferable that they are not contained in the beverage.

[0034] Examples of acidulants include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, and fumaric acid, or their salts (e.g., sodium salts), and inorganic acids such as phosphoric acid or their salts. If necessary, fruit juices, such as citrus juices from oranges, lemons, and grapefruits, or soft fruit juices from grapes, peaches, apples, and bananas, may be added to the beverage of the present invention as an optional acidic component, provided that the effects of the present invention and the specified physical properties are not impaired. Fruit juices may also be used to adjust the flavor to a preferred level. Examples of fruit juices that can be added to the beverage of the present invention include the above-mentioned citrus juices, and juices from grapes such as red grapes and white grapes, peaches, apples, and bananas. The fruit juice may be either straight juice or reconstituted from concentrate.

[0035] Examples of sweeteners and sugar content regulators include sugars such as sucrose, maltose, fructose, glucose, high-fructose corn syrup, and oligosaccharides; sugar alcohols such as erythritol, maltitol, and xylitol; indigestible dextrin; and dietary fibers such as agar. When a high-intensity sweetener is used as the sweetener, examples include sucralose, stevia, acesulfame potassium, saccharin sodium, aspartame, glycyrrhizin, dipotassium glycyrrhizinate, thaumatin, and neotame. Sucralose, acesulfame potassium, and aspartame are preferred, with acesulfame potassium and aspartame being particularly preferred. The above-mentioned sweeteners and sugar content regulators can be added to beverages in combination with high-intensity sweeteners within a range that achieves the effects of the present invention, such as flavor improvement, or does not adversely affect the effects of the present invention, and preferably within a range that satisfies the sugar content and energy requirements described below.

[0036] (5) Physical Properties of the Beverage The sugar content of the beverage of the present invention is synonymous with the Brix (also referred to as Brix or Bx) value. That is, in the present invention, the sugar content is the reading of a sugar refractometer at 20°C, and can be the solid content measured at 20°C using, for example, a Digital Refractometer Rx-5000 (manufactured by Atago Co., Ltd.). The sugar content of the beverage of the present invention may be 0.1 to 15.0, with the upper limit being 10.0 or 7.0. Furthermore, when the sugar content is set low (for example, 7.0 or less) by using a high-intensity sweetener, the odor of the culture medium derived from the lactic acid bacteria powder becomes more noticeable in the absence of phenylacetaldehyde and phenethyl butyrate.

[0037] The sweetness of the beverage of the present invention is a parameter indicating the intensity of the sweetness of the beverage, and is calculated based on the "sweetness of each sweetener" contained in the beverage, expressed as a relative value when the sweetness of sucrose is set to 1. Specifically, the sweetness is determined by the following method. An aqueous solution of each sweetener contained in the beverage is prepared, and the concentration X that provides the same sweetness as a 1% by mass aqueous solution of sucrose is determined. Then, "1 (mass %) / X (mass %)" is calculated, and this value is defined as the "sweetness of each sweetener." The sum of the "sweetness of each sweetener" contained in the beverage is the "sweetness of the beverage." Known values ​​can be used for the sweetness of the sweeteners that can be used in the present invention. The sweetness of the beverage of the present invention is not particularly limited, but may be 4 to 14 or 6 to 12.

[0038] The acidity of the beverage of the present invention may be adjusted to 0.15 to 0.45 g / 100 ml by adjusting the amount of acidulants such as citric acid, phosphoric acid, lactic acid, and malic acid. For example, to impart a refreshing sourness, the acidity may be adjusted to 0.20 to 0.40 g / 100 ml. In the present invention, the acidity corresponds to the acidity of citric acid and is defined, for example, by the method described in the Examples below. Furthermore, when fermented milk, acidulants, fruit juice, etc. are used as optional ingredients, the pH of the beverage of the present invention may be adjusted to an appropriate range, for example, 2.5 to 4.6, depending on the optional ingredients. The lower limit of the pH may be 3.0 or 3.3, and the upper limit of the pH may be 4.0.

[0039] <Method for Producing Beverage> The method for producing a beverage of the present invention is a method for producing a beverage of the present invention having the various properties described above, and includes a step of mixing a lactic acid bacteria powder with 5 to 50 ppb of phenylacetaldehyde and / or 1 to 100 ppb of phenethyl butyrate (referred to herein as the "mixing step"). This production method usually further includes a step of preparing predetermined amounts of raw materials, namely, the lactic acid bacteria powder and 5 to 50 ppb of phenylacetaldehyde and / or 1 to 100 ppb of phenethyl butyrate (referred to herein as the "preparation step"), prior to the mixing step. The details related to the beverage of the present invention as described above can be applied mutatis mutandis to the flavor improving method of the present invention, as appropriate.

[0040] In the mixing step, predetermined amounts of the prepared raw materials are added to water sequentially or simultaneously, and mixed by stirring, etc., according to common techniques in the art. The method for preparing the lactic acid bacteria powder is as described above in this specification. Phenylacetaldehyde and / or phenethyl butyrate are each available as a commercial product. If necessary, phenylacetaldehyde and / or phenethyl butyrate may be blended in a predetermined ratio before the mixing step to form a "flavor improving agent" (composition) as described below.

[0041] In the present invention, in particular, phenylacetaldehyde and / or phenethyl butyrate may be prepared in the preparation step in the form of a purified product or in the form of a flavor improving agent which is a mixture of the purified products, in order to adjust the concentration in the beverage to the predetermined range specified in the present invention, and then used in the mixing step.

[0042] On the other hand, since phenylacetaldehyde and / or phenethyl butyrate may also be contained in, for example, fruit juice, such fruit juice may be added in the mixing step, and if necessary, a missing amount of phenylacetaldehyde and / or phenethyl butyrate may be further added, so that phenylacetaldehyde and / or phenethyl butyrate are ultimately present in the beverage at the predetermined concentration specified in the present invention.

[0043] In addition to the steps described above, the method for producing a beverage of the present invention may include other steps as needed, as long as the effects of the present invention are not impaired. Examples of such other steps include sterilization, homogenization, and filtration.

[0044] The sterilization treatment can be carried out, for example, by heat sterilization having a sterilization value equal to or greater than that of 10 minutes at 65°C. The sterilization method is not particularly limited, and conventional methods such as plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, etc. can be used. In addition, the sterilization treatment can be carried out either before or after the homogenization treatment, or both, or either before or after filling into a container.

[0045] The beverage of the present invention after sterilization can be made into a bottled beverage by, for example, hot-packing the beverage into a container and then cooling the filled container, or by cooling the beverage to a temperature suitable for filling into a container and then aseptically filling it into a container that has been washed and sterilized in advance. Examples of containers include plastic containers (such as PET bottles), aluminum cans, steel cans, glass containers, and paper containers.

[0046] <Method for Improving the Flavor of a Lactic Acid Bacteria-Containing Beverage> The flavor improving method of the present invention comprises adding phenylacetaldehyde and / or phenethyl butyrate to a lactic acid bacteria-containing beverage, i.e., a beverage containing lactic acid bacteria (which may be a lactic acid bacteria powder). The flavor improving method of the present invention also includes a method for suppressing the culture medium odor of the beverage without imparting unwanted aromas or bitterness, i.e., without affecting the original flavor. To suppress the culture medium odor of the beverage, the method may include adjusting the phenylacetaldehyde content to 5-50 ppb and / or adjusting the phenethyl butyrate content to 1-100 ppb. In the present invention, "flavor improvement" includes reducing the culture medium odor of a beverage derived from lactic acid bacteria and improving the crispness of the taste, compared to a beverage containing lactic acid bacteria (powder). The details regarding the lactic acid bacteria-containing beverage of the present invention, as described above, and the details regarding the flavor improver of the present invention, as described below, can be applied mutatis mutandis to the flavor improving method of the present invention, as appropriate.

[0047] <Flavor Improving Agent for Lactic Acid Bacteria-Containing Beverages> The flavor improving agent of the present invention is a composition containing phenylacetaldehyde and / or phenethyl butyrate for a lactic acid bacteria-containing beverage, i.e., a beverage containing lactic acid bacteria (which may be a lactic acid bacteria powder). In the present invention, the flavor improving agent includes an agent for suppressing the culture medium odor of the beverage without imparting unwanted aromas or bitterness, i.e., without affecting the original flavor. This flavor improving agent can be used, for example, by adding phenylacetaldehyde in an amount of 5 to 50 ppb and / or phenethyl butyrate in an amount of 1 to 100 ppb to a beverage containing lactic acid bacteria (powder) and a high-intensity sweetener. Furthermore, the preferred amounts (ppb) and preferred mass ratios of phenylacetaldehyde and / or phenethyl butyrate contained in the flavor improving agent of the present invention can be similar to the preferred conditions for phenylacetaldehyde and / or phenethyl butyrate contained in the lactic acid bacteria-containing beverage of the present invention described above. The present invention will be further described in detail below with reference to examples and comparative examples. However, the present invention is not limited to these examples in any way.

[0048] In this example, the following measurement methods (calculation methods) and sensory evaluation methods were used: 1. Sugar content (Bx°) Sugar content was measured on samples at 20°C using a Digital Refractometer Rx-5000 (manufactured by Atago Co., Ltd.).

[0049] 2. Acidity (Citric Acid Acidity) Acidity was determined as citric acid acidity by titration using phenolphthalein indicator and sodium hydroxide according to the following procedure: (1) Accurately weigh 5 to 15 g of beverage into a 200 mL Erlenmeyer flask and dilute to approximately 50 mL with water. (2) Add a few drops of 1% phenolphthalein indicator to the diluted beverage and stir. (3) While stirring the diluted beverage solution in the Erlenmeyer flask with a magnetic stirrer, 0.1 M sodium hydroxide in a 25 mL burette was added dropwise to the beverage solution, and a titration test was performed. The endpoint of this titration test was the point at which the beverage solution in the Erlenmeyer flask remained red for 30 seconds. (4) Based on the results of the titration test, the citric acid acidity (%) was calculated using the following formula: Citric acid acidity (%) = A × f × (100 / W) × 0.0064 ... Equation (1) [In Equation (1), A represents the titration volume (mL) of 0.1 M sodium hydroxide solution, f represents the titer of 0.1 M sodium hydroxide solution, and W represents the mass (g) of the beverage sample. The value "0.0064" used in Equation (1) refers to the mass (g) of anhydrous citric acid equivalent to 1 mL of 0.1 M sodium hydroxide solution.] The titration test may be performed using a hydrogen ion concentration meter instead of a phenolphthalein indicator. In this case, the endpoint of the titration test is when the pH of the beverage solution in the Erlenmeyer flask reaches 8.1.

[0050] 3. pH The pH was measured using a pH meter. 4. Sweetness The sweetness was calculated by adding up the "sweetness" of the beverage based on the known sweetness of the sweetening components used.

[0051] 5. Method for Analyzing Phenylacetaldehyde and Phenethyl Butyrate Concentrations The concentrations (ppb) of phenylacetaldehyde and phenethyl butyrate in beverages can be measured by SPME-GC / MS under the conditions shown below. Apparatus: GC: 7890B manufactured by Agilent Technologies MS: 5977A manufactured by Agilent Technologies SPME fiber: DVB / CAR / PDMS Column: DB-WAX UI 0.25 mm x 30 m x 0.25 μm Quantitative ions: phenylacetaldehyde m / z = 91, phenethyl butyrate m / z = 104 Internal standard: methyl hexanoate m / z = 74, butanal m / z = 72 Temperature conditions: 40°C (3 min) → 10°C / min → 230°C (5 min) Carrier gas flow rate: He 1.0 ml / min Injection method: split Ion source temperature: 230°C

[0052] 6. Sensory Evaluation Five expert panelists evaluated each sample at 4°C using a quantitative evaluation method with Comparative Example 1 being given a score of 4 (standard), and the final score was calculated by rounding the average of the five scores to one decimal place. There was no variation in the evaluations among the expert panelists. The evaluation items "aroma intensity," "culture medium odor intensity," and "bitterness intensity" were evaluated according to those shown in Table 1, while the evaluation items "sharpness" and "taste" were evaluated according to those shown in Table 2. Note that the lower the score for culture medium odor intensity, the better, the higher the score for sharpness, and the lower the score for bitterness intensity. The evaluation item "aroma" refers to the aroma of the added aroma component itself. Therefore, it is desirable for the aroma intensity to be equivalent to that of Comparative Example 1, and if the score is too high, it indicates that an unwanted aroma has been added.

[0053]

[0054]

[0055] [Experimental Example 1] Investigation of Aroma Components A sterilized base beverage containing lactic acid bacteria powder, a sweetener, and an acidulant, and having the composition shown in Table 3, was prepared according to a conventional method. Table 4 shows the properties of the base beverage. This base beverage was designated Comparative Example 1. Phenylacetaldehyde or phenethyl butyrate was added as an aroma component to this base beverage in the amounts shown in Tables 5 and 6 to prepare a test beverage. A sensory evaluation was performed on this test beverage. In addition, as a reference example (prior art), a test beverage was also prepared in which limonene, a known aroma component, was added instead of phenylacetaldehyde or phenethyl butyrate.

[0056]

[0057]

[0058] (i) Phenylacetaldehyde As shown in Table 5, by setting the phenylacetaldehyde within the range of the present invention, it was found that the odor of the culture medium was suppressed, the sharpness was improved, and the taste was improved while suppressing bitterness without imparting any unnecessary aroma.

[0059]

[0060] (ii) Phenethyl butyrate As shown in Table 6, by setting the phenethyl butyrate within the range of the present invention, it was found that the odor of the culture medium was suppressed without imparting any unnecessary aroma, the crispness was improved, and the taste was improved while suppressing bitterness.

[0061] In addition, when an attempt was made to suppress the strength of the medium odor using limonene as in the Reference Example, as in the present Example, there was a tendency for an unwanted fragrance and bitterness to be imparted.

[0062] [Experimental Example 2] Investigation of the ratio of phenylacetaldehyde to phenethyl butyrate In the same manner as in Experimental Example 1, a sterilized base beverage (Comparative Example 1) containing lactic acid bacteria powder, an acidulant, etc., and having the composition shown in Table 7 was prepared in a conventional manner. Phenylacetaldehyde and phenethyl butyrate were added to this base beverage as aroma components at mass ratios as shown in Table 7 to prepare test beverages, which were then subjected to sensory evaluation.

[0063]

[0064] The results of the sensory evaluation of Experimental Example 2 are shown in Table 7. It was found that when phenylacetaldehyde and phenethyl butyrate were used in combination in the ratio of the present invention in a lactic acid bacteria-containing beverage, the odor of the culture medium was suppressed without imparting any unwanted aroma, the crispness was improved, bitterness was suppressed, and the taste was further improved.

Claims

1. A beverage comprising a lactic acid bacteria powder and 5 to 50 ppb of phenylacetaldehyde and / or 1 to 100 ppb of phenethyl butyrate.

2. The beverage according to claim 1, wherein the mass ratio of phenylacetaldehyde to phenethyl butyrate (mass of phenylacetaldehyde / mass of phenethyl butyrate) is 0.3 to 15.

3. The beverage according to claim 1 or 2, containing 0.005 g / L to 5 g / L of lactic acid bacteria powder.

4. A method for producing a beverage, comprising the step of mixing a lactic acid bacteria powder with 5 to 50 ppb of phenylacetaldehyde and / or 1 to 100 ppb of phenethyl butyrate.

5. A method for improving the flavor of a lactic acid bacteria-containing beverage, comprising the step of adding phenylacetaldehyde and / or phenethyl butyrate.

6. A flavor improving agent for lactic acid bacteria-containing beverages, comprising phenylacetaldehyde and / or phenethyl butyrate.

Images