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

Abstract

This beverage contains dead beneficial bacteria, protein, and at least one of linear ketones and monoterpenes. The beverage has a 660 nm wavelength absorbance of 1.00 or less, and a dead bacteria concentration of the contained beneficial bacteria of 5 hundred million / L or more.

Description

Beverage, manufacturing method thereof, and method for improving yogurt flavor of beverage

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

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

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

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

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

[0006] JP 2017-93376 A JP 2018-166455 A

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

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

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

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

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

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

[0013] [5] It is preferable that any of the beverages described in [1] to [4] above contains both the linear ketones and the monoterpenes. If the beverage contains both of the above compounds, the yogurt flavor will be even better.

[0014] [6] In the beverage according to any one of [1] to [5] above, the protein concentration is preferably 0.001% by mass or more and 9.0% by mass or less. When the protein concentration in the beverage is within the above range, the beverage has an even better yogurt flavor.

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

[0016] [8] It is preferable that any of the beverages described in [1] to [7] above is a bottled beverage. If the beverage is a bottled beverage, it has excellent transportability and portability.

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

[0018]

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

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

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

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

[0022] The Lactobacillus bacteria of the present invention include bacteria that were classified into the genus Lactobacillus before the reclassification of the genus Lactobacillus. For example, with the reclassification of the genus Lactobacillus, the following genera have been newly 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, Secundilactobacillus, and the like.

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

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

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

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

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

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

[0029] Specific examples of the Lactococcus 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. lactis ATCC11454, Lactococcus garvieae NBRC100934, Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, Lactococcus lactis subsp. holdoniae JCM1180, Lactococcus lactis subsp. holdoniae JCM11040, and Lactococcus plantarum JCM11056.

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

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

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

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

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

[0035] Specific examples of Lactobacillus bacteria include Lactobacillus paracasei KW3110, Lactobacillus paracasei MCC1849, Lactobacillus paracasei K71, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, Lactobacillus gasseri SBT2055, Lactobacillus acidophilus L-92, Lactobacillus bulgaricus OLL1073R-1, Lactobacillus parakephili (new classification: lentilactobacillus parakephili) JCM8573, Lactobacillus plantarum (new classification: lactipranchibacillus plantarum) L-137, Lactobacillus pentosus (new classification: lactipranchibacillus pentosus) ONRICb0240, and the like.

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

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

[0038] Among the above, from the viewpoint of imparting a natural yogurt feel, 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.

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

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

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

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

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

[0044] The protein concentration contained in the beverage of the present invention is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, even more preferably 0.04% by mass or more, preferably 9.0% by mass or less, more preferably 5.0% by mass or less, even more preferably 0.5% by mass or less, and even more preferably 0.2% by mass or less. If the protein concentration is above the above lower limit, the beverage can be imparted with a natural yogurt flavor. Furthermore, if the protein concentration is below the above upper limit, an increase in the turbidity of the beverage can be suppressed. The origin of the protein is not particularly limited, but when the protein is a milk protein, the amount of milk protein can be adjusted, for example, by adjusting the amount of milk ingredients used. The protein concentration contained in the beverage can be measured, for example, based on the Kjeldahl method.

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

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

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

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

[0049] <Other Ingredients> The beverage of the present invention may contain one or more additives selected from the group consisting of acidulants, flavorings, colorants, sweeteners, preservatives, thickeners, stabilizers, emulsifiers, dietary fiber, bittering agents, antioxidants, pH adjusters, vitamins, nutritional fortifiers, umami components, dietary fiber, extracts, solvents, minerals, water-soluble functional ingredients, and fat-soluble functional ingredients, to the extent that the effects of the present invention are not impaired. The additives are not particularly limited and commonly used ones can be used, but specific examples include acesulfame K, stevia, and sucralose as sweeteners, citric acid as acidulants, soybean polysaccharides and pectin as stabilizers, and sodium, potassium, magnesium, and calcium as minerals.

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

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

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

[0053] The beverage of the present invention does not necessarily have to be a packaged beverage, but is preferably a packaged beverage. Examples of such containers include containers made of plastic materials (plastic 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 may be, for example, 65 mL or more, preferably 100 mL or more, and for example, 2000 mL or less, preferably 500 mL or less.

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

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

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

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

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

[0059] (Physical Property Measurement) <Method for Measuring 2-nonanone and Limonene Concentrations> The concentrations of 2-nonanone and limonene in each test plot were measured by extracting and analyzing the aroma components in the headspace of each test plot solution using a SPME fiber with GC / MS.

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

[0061] (Test 1) Effects of Killed Beneficial Bacteria, Protein, 2-nonanone, and Limonene on the Absorbency and Yogurt Texture of a Beverage The following test was conducted to investigate the effects of killed beneficial bacteria, protein, 2-nonanone, and limonene on the absorbance and yogurt texture of a beverage. <Sample Preparation> 350 billion / g live Rhamnosus bacteria 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 an aqueous solution of killed Rhamnosus bacteria at 10 billion / g. Whey protein (Meiji Co., Ltd.), 2-nonanone, limonene, and an aqueous solution of killed Rhamnosus bacteria were added to water to achieve the protein concentrations, 2-nonanone concentrations, limonene concentrations, and killed Rhamnosus bacteria concentrations shown in Tables 1-1 and 1-2, respectively, and citric acid was added to adjust the pH to about 4 to prepare Test Group 1-31.

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

[0063] (Test 2) Effect of the concentration of dead beneficial bacteria on the absorbance, yogurt flavor, and odor derived from beneficial bacteria of a beverage The following test was conducted to investigate the effect of the concentration of dead beneficial bacteria on the absorbance, yogurt flavor, and odor derived from beneficial bacteria of a beverage.

[0064] <Sample Preparation> 350 billion / g live rhamnosus bacteria 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 bacteria aqueous solution. Whey protein, 2-nonanone or limonene, and a killed rhamnosus bacteria aqueous solution were added to water to achieve a protein concentration of 0.05% by mass, a 2-nonanone concentration of 0.1 ppm, or a limonene concentration of 50 ppm, respectively, and the killed rhamnosus bacteria concentrations shown in Tables 2-1 and 2-2. Citric acid was added to adjust the pH to about 4 to prepare test plots 6, 7, 16, 27, and 32-45.

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

[0066] (Test 3) Effect of protein concentration on the absorbance, yogurt flavor, and odor derived from beneficial bacteria of a beverage The following test was conducted to examine the effect of protein concentration on the absorbance, yogurt flavor, and odor derived from beneficial bacteria of a beverage.

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

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

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[0073]

[0074]

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

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

Claims

1. A beverage containing dead bacteria of useful bacteria, protein, and at least one of linear ketones and monoterpenes, wherein the concentration of the dead bacteria of the useful bacteria is 500 million cells / L or more, and the absorbance of the beverage at a wavelength of 660 nm is 1.00 or less.

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

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

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

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

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

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

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

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

10. A method for improving the yogurt flavor of a beverage containing dead bacteria of useful bacteria, protein, and at least one of linear ketones and monoterpenes. When formulating the protein, at least one of the linear ketones and monoterpenes, and the dead bacteria of the useful bacteria, the concentration of the dead bacteria of the useful bacteria is made to be 500 million cells / L or more, and the absorbance of the beverage at a wavelength of 660 nm is made to be 1.00 or less. The method for improving the yogurt flavor of a beverage includes a step of formulating the dead bacteria of the useful bacteria, the protein, and at least one of the linear ketones and monoterpenes.

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