Fruit-flavored beverage, method for producing same, and method for improving flavor of fruit-flavored beverage

Abstract

This fruit-flavored beverage contains killed useful bacteria and furfural. The fruit-flavored beverage has: a killed useful bacteria concentration of 500 million / L or more; a furfural concentration of 0.001 ppm to 10 ppm; and absorbance at a wavelength of 660 nm of 1.00 or less.

Description

Fruit-flavored beverage, its manufacturing method, and method for improving the flavor of fruit-flavored beverage

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

[0002] Fruit drinks, which are beverages made from squeezed fruit juice, and soft drinks containing fruit juice are popular among the general public and are widely distributed as luxury goods. On the other hand, fruit-flavored beverages that contain less than a specified amount of fruit juice or do not contain any fruit juice but have a fruit flavor are also widely consumed by the general public because of their excellent thirst-quenching properties.

[0003] Various studies have been conducted on such fruit-flavored beverages to improve their fruitiness and aroma, with the aim of increasing their palatability, etc. For example, Patent Document 1 discloses a fruit-flavored beverage imparted with a fruit flavor obtained by blending a fruit flavoring, which contains predetermined aroma components in a predetermined ratio and has an absorbance at a wavelength of 660 nm of a predetermined value or less (see, for example, Patent Document 1).

[0004] Japanese Patent Application Laid-Open No. 2017-38608

[0005] In recent years, heightened health consciousness has led to a growing trend toward the active consumption of beneficial bacteria, particularly lactic acid bacteria, which have health benefits such as improving the intestinal flora and enhancing immune function. To promote the active consumption of beneficial bacteria, it is advantageous to incorporate killed beneficial bacteria into beverages from the standpoints of storage properties and ease of handling. However, killed beneficial bacteria, including lactic acid bacteria, have an unpleasant odor and / or unpleasant taste due to the culture medium used in their production process, which may impair the flavor of the product. It has also been anticipated that the inclusion of killed beneficial bacteria, which are solids, may impair the beverage's flavor by making the beverage texture rough. Thus, there is room for improvement in terms of further enhancing flavor when providing fruit-flavored beverages that meet recent consumer needs. Therefore, an object of the present invention is to provide a fruit-flavored beverage with improved flavor.

[0006] The present inventors have conducted extensive research to solve the above-mentioned problems, and have newly discovered that a fruit-flavored beverage can be provided by blending killed beneficial bacteria and furfural in the production of a fruit-flavored beverage while adjusting the concentration of killed beneficial bacteria to a certain value or less, the concentration of furfural to within a certain range, and adjusting the turbidity to a certain level or less, thereby completing the present invention.

[0007] That is, the present invention aims to advantageously solve the above-mentioned problems. The fruit-flavored beverage of the present invention is a fruit-flavored beverage containing [1] killed beneficial bacteria and furfural, wherein the concentration of the killed beneficial bacteria is 500 million cells / L or more, the concentration of the furfural is 0.001 ppm to 10 ppm, and the absorbance at a wavelength of 660 nm is 1.00 or less. Such a fruit-flavored beverage has improved flavor. Note that, as used herein, "improved flavor" refers to flavor improvement resulting from reducing off-flavors, such as the culture medium odor characteristic of killed beneficial bacteria, through at least a masking effect. Furthermore, in another aspect of the present invention, the flavor of the beverage can be improved by reducing the rough texture on the tongue caused by the beneficial bacteria that can be perceived during consumption. The concentration of furfural contained in the fruit-flavored beverage can be measured by a known method using gas chromatography / mass spectrometry (GC / MS), for example, by the method described in the Examples section of this specification. Furthermore, the absorbance of the beverage at a wavelength of 660 nm can be measured by the method described in the Examples section of this specification.

[0008] [2] Preferably, the fruit-flavored beverage of [1] further contains γ-decalactone at a concentration of 0.01 ppm to 5 ppm, or 1-hexanol at a concentration of 0.01 ppm to 5 ppm. Fruit-flavored beverages containing γ-decalactone or 1-hexanol in the above-mentioned concentration ranges have a further improved flavor. The concentrations of γ-decalactone or 1-hexanol contained in the fruit-flavored beverage can be measured by known methods using gas chromatography / mass spectrometry (GC / MS), for example, by the methods described in the Examples of this specification.

[0009] [3] In the fruit-flavored beverage of [1] or [2] above, the fruit juice concentration is preferably less than 5%.

[0010] [4] It is preferable that any of the fruit-flavored beverages described in [1] to [3] above has an apple flavor, a grape flavor, or a peach flavor.

[0011] [5] In the fruit-flavored beverage according to any one of [1] to [4] above, the concentration of the dead beneficial bacteria is preferably 1,000 billion cells / L or less. If the concentration of the dead beneficial bacteria is 1,000 billion cells / L or less, the unpleasant odor and roughness caused by the beneficial bacteria can be reduced, and the flavor can be further improved.

[0012] [6] In the fruit-flavored beverage according to any one of [1] to [5] above, the ratio of the dead bacteria concentration (billion / L) of the beneficial bacteria to the concentration (ppm) of the furfural is 2 x 10 ２ 1x10 or more ７ In such a fruit-flavored beverage, the off-odor and roughness derived from beneficial bacteria can be reduced, the flavor can be further improved, and the off-odor derived from furfural can be suppressed. In this specification, the off-odor derived from furfural refers to a solvent-like flavor that is perceived as an off-odor when drinking.

[0013] [7] In the fruit-flavored beverage according to any one of [2] to [6] above, the ratio of the concentration of the γ-decalactone or the 1-hexanol to the concentration of the furfural is 1 x 10 －３ It is preferable that the molecular weight of the fruit-flavored beverage is not less than 5,000. In such a fruit-flavored beverage, the off-odors derived from furfural and γ-decalactone or 1-hexanol can be suppressed. In this specification, the off-odors derived from γ-decalactone and 1-hexanol refer to aromatic and grass-like flavors, respectively, that are perceived as off-odors when drinking.

[0014] [8] In the fruit-flavored beverage according to any one of [2] to [7] above, the sum of the concentrations of the furfural and the γ-decalactone or 1-hexanol is preferably 0.01 ppm or more and 5 ppm or less. In such a fruit-flavored beverage, the off-flavor and roughness derived from beneficial bacteria can be further reduced, the flavor can be further improved, and the off-flavor derived from furfural and γ-decalactone or 1-hexanol can be suppressed.

[0015] [9] In the fruit-flavored beverage according to any one of [1] to [8] above, the beneficial bacteria are preferably lactic acid bacteria and / or acetic acid bacteria.

[0016]

[10] In the fruit-flavored beverage of [9] above, it is preferable that the lactic acid bacteria are one or more species selected from the group consisting of Lactobacillus, Weissella, Bifidobacterium, and Lactococcus.

[0017]

[11] In the fruit-flavored beverage of

[10] above, it is preferable that the lactic acid bacteria is one or more species selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. lactis JCM5805, and Lactobacillus paracasei KW3110.

[0018]

[12] The fruit-flavored beverage according to any one of [1] to

[11] above is preferably a packaged beverage. If the fruit-flavored beverage is a packaged beverage, it has excellent transportability and portability.

[0019]

[13] The present invention also provides a method for producing a fruit-flavored beverage, the fruit-flavored beverage containing killed beneficial bacteria and furfural, the method comprising the steps of blending the furfural and the killed beneficial bacteria so that the concentration of the killed beneficial bacteria is 500 million cells / L or more, the concentration of the furfural is 0.001 ppm or more and 10 ppm or less, and the absorbance of the fruit-flavored beverage at a wavelength of 660 nm is 1.00 or less. This production method allows the production of a fruit-flavored beverage with improved flavor.

[0020]

[14] The present invention also provides a method for improving the flavor of a fruit-flavored beverage, the method comprising the steps of: blending the furfural and the killed beneficial bacteria in a fruit-flavored beverage containing killed beneficial bacteria and furfural such that the concentration of the killed beneficial bacteria is 500 million cells / L or more, the concentration of the furfural is 0.001 ppm or more and 10 ppm or less, and the absorbance of the fruit-flavored beverage at a wavelength of 660 nm is 1.00 or less. This method can improve the flavor of the fruit-flavored beverage.

[0021] According to the present invention, a fruit-flavored beverage with improved flavor can be provided.

[0022] (Fruit-flavored beverage) The fruit-flavored beverage of the present invention contains killed beneficial bacteria and furfural. The fruit-flavored beverage has a killed beneficial bacteria concentration of 500 million cells / L or more, a furfural concentration of 0.001 ppm or more and 10 ppm or less, and an absorbance of 1.00 or less at a wavelength of 660 nm. The fruit-flavored beverage of the present invention has an improved flavor.

[0023] The beverage of the present invention is a fruit-flavored beverage having an absorbance of 1.00 or less at a wavelength of 660 nm. The fruit-flavored beverage is not particularly limited as long as it has the flavor of one or more fruits, but is preferably a beverage having the flavor of a fruit other than citrus fruits, and more preferably a beverage having the flavor of apple, grape, or peach. The fruit-flavored beverage of the present invention preferably does not contain tea components, milk components, or coffee components. In other words, the fruit-flavored beverage of the present invention is preferably a beverage having a fruit flavor, excluding tea-based beverages, milk beverages, and coffee beverages.

[0024] The beverage of the present invention may contain fruit juice, but the fruit juice concentration in the beverage, calculated as straight juice, is preferably less than 5%, more preferably 4% or less, more preferably 3% or less, more preferably 2% or less, more preferably 1% or less, and even more preferably 0% (i.e., a beverage containing no fruit juice). The "%" used for the fruit juice concentration is based on weight. Generally, beverages with a fruit juice concentration below the upper limit are less likely to mask the unpleasant odor and roughness caused by the killed beneficial bacteria that occur when the killed beneficial bacteria are added. Therefore, by blending a predetermined concentration of furfural in addition to the killed beneficial bacteria, as in the fruit-flavored beverage of the present invention, a flavorful fruit-flavored beverage can be provided.

[0025] <Useful Bacteria> In the present invention, killed useful bacteria are used. Examples of useful bacteria include, but are not limited to, lactic acid bacteria, acetic acid bacteria, and Bacillus bacteria, and lactic acid bacteria and / or acetic acid bacteria are preferred. Examples of lactic acid bacteria include bacteria of the genus Oenococcus, Bifidobacterium, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Enterococcus, and Lactobacillus.

[0026] In one embodiment of the present invention, the useful bacteria may be bacteria having immunostimulatory activity. As used herein, "bacteria having immunostimulatory activity" refers to bacteria having the ability to activate (activate) immune cells. "Immunostimulatory activity" may refer to any ability to activate immune cells, such as the ability to induce IFN production in immune cells, or the ability to induce the production of at least one IFN selected from the group consisting of IFN-α, IFN-β, and IFN-λ in immune cells, or the ability to induce IFN-α production in immune cells. Killed bacteria having immunostimulatory activity are preferably crushed or lyophilized killed bacteria, or crushed freeze-dried bacteria that have been heat-treated (heat-killed bacteria). Whether or not the bacteria according to this embodiment have immunostimulatory activity is not particularly limited. If immune cell function is enhanced when immune cells are cultured in the presence of bacteria having immunostimulatory activity compared to when the immune cells are cultured in the absence of the bacteria, the bacteria may be determined to have immunostimulatory activity.

[0027] The Lactobacillus bacteria of the present invention include bacteria that were classified into the genus Lactobacillus before the reclassification of the genus Lactobacillus. For example, with the reclassification of the 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.

[0028] Among the above, preferred lactic acid bacteria are those of the genus Oenococcus, Bifidobacterium, Lentilactobacillus, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Lactobacillus, and Lactiplantibacillus.More preferably, the lactic acid bacteria include one or more species selected from the group consisting of Lactobacillus, Weissella, Bifidobacterium, and Lactococcus.

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

[0030] 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.

[0031] Examples of the Weissella genus include Weissella paramesenteroides and Weissella viridescens. Specific examples of the Weissella genus include Weissella paramesenteroides JCM9890 and Weissella viridescens JCM1174.

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

[0033] Examples of the Lactococcus bacteria include Lactococcus lactis, Lactococcus lactis subsp. lactis, Lactococcus garvieae, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. hordniae, and Lactococcus plantarum.

[0034] Specific examples of the Lactococcus bacteria include Lactococcus lactis subsp. lactis JCM5805 (hereinafter sometimes referred to as 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 ATCC 7963, Lactococcus lactis subsp. lactis ATCC 7962, Lactococcus lactis subsp. lactis ATCC 29146, and Lactococcus lactis subsp. lactis ATCC lactis ATCC 19435, Lactococcus lactis subsp. lactis ATCC 15577, Lactococcus lactis subsp. lactis ATCC 15346, Lactococcus lactis subsp. lactis ATCC 13675, Lactococcus lactis subsp. lactis ATCC 12929, Lactococcus lactis subsp. lactis ATCC 11955, Lactococcus lactis subsp. lactis ATCC 11454, Lactococcus lactis subsp. lactis ATCC 11007, Lactococcus garvieae NBRC100934, Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, Lactococcus lactis subsp. holdoniae JCM1180, Lactococcus lactis subsp. holdoniae JCM11040, and Lactococcus plantarum JCM11056.

[0035] Examples of the Leuconostoc bacteria include Leuconostoc carnosum and Leuconostoc lactis. Specific examples of the Leuconostoc bacteria include Leuconostoc carnosum JCM9695 and Leuconostoc lactis NBRC12455.

[0036] Examples of the Pediococcus bacteria include Pediococcus acidilactici, Pediococcus pentosaceus, Pediococcus cellicola, Pediococcus claussenii, Pediococcus damnosus, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, and Pediococcus stilesii. Specific examples of the Pediococcus include Pediococcus acidilactici JCM8797, Pediococcus acidilactici K15, and Pediococcus damnosus JCM5886.

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

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

[0039] Examples of the Lactobacillus bacteria include Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus rhamnosus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus bulgaricus, and Lactobacillus parakeefilii. parakefiri), Lactobacillus plantarum, and Lactobacillus pentosus.

[0040] Specific examples of Lactobacillus bacteria include Lactobacillus paracasei KW3110, Lactobacillus paracasei MCC1849, Lactobacillus paracasei K71, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, Lactobacillus gasseri SBT2055, Lactobacillus acidophilus L-92, Lactobacillus bulgaricus OLL1073R-1, Lactobacillus parakephili (new classification: lentilactobacillus parakephili) JCM8573, Lactobacillus plantarum (new classification: lactipranchibacillus plantarum) L-137, Lactobacillus pentosus (new classification: lactipranchibacillus pentosus) ONRICb0240, and the like.

[0041] The acetic acid bacteria are not particularly limited, but examples thereof include bacteria of the genus Gluconacetobacter, Acetobacter, and Gluconobacter, preferably bacteria of the genus Gluconacetobacter, more preferably Gluconacetobacter hansenii, and even more preferably Gluconacetobacter hansenii GK-1.

[0042] The Bacillus bacteria are not particularly limited, but include, for example, Bacillus coagulans, etc. Specific examples of Bacillus bacteria include Bacillus coagulans SANK70258 strain, etc.

[0043] Among the above, it is preferable to include one or more species selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. lactis JCM5805, and Lactobacillus paracasei KW3110.

[0044] Of the above lactic acid bacteria and acetic acid bacteria, the JCM strain can be obtained from the Microbial Materials Development Laboratory, BioResource Center, RIKEN (1-1 Takanodai 3-chome, Tsukuba, Ibaraki Prefecture), the NBRC strain from the Biological Genetic Resources Division, National Institute of Technology and Evaluation (5-8 Kazusa Kamatari 2-chome, Kisarazu, Chiba Prefecture), the NRIC strain from the Tokyo University of Agriculture and Technology Culture Collection (1-1-1 Sakuragaoka 1-chome, Setagaya-ku, Tokyo), and the ATCC strain from the American Type Culture Collection (10801 University Boulevard, Manassas, Virginia, USA). In addition to being obtained from public institutions, the above lactic acid bacteria and acetic acid bacteria can also be obtained by isolating or purifying them using known methods from commercially available products containing lactic acid bacteria or acetic acid bacteria.

[0045] 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.

[0046] 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.

[0047] 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.

[0048] The concentration of dead bacteria of beneficial bacteria contained in the fruit-flavored beverage of the present invention must be 500 million cells / L or more, preferably 900 million cells / L or more, more preferably 1.7 billion cells / L or more, more preferably 2 billion cells / L or more, more preferably 5 billion cells / L or more, more preferably 7.5 billion cells / L or more, more preferably 15 billion cells / L or more, more preferably 20 billion cells / L or more, more preferably 50 billion cells / L or more, more preferably 100 billion cells / L or more, preferably 2,000 billion cells / L or less, more preferably 1,500 billion cells / L or less, more preferably 1,000 billion cells / L or less, more preferably 750 billion cells / L or less, more preferably 500 billion cells / L or less, more preferably 300 billion cells / L or less, and more preferably 200 billion cells / L or less. When the concentration of killed useful bacteria is equal to or higher than the above-mentioned lower limit, the efficacy of the useful bacteria can be fully exerted. Furthermore, when the concentration of killed useful bacteria is equal to or lower than the above-mentioned upper limit, the unpleasant odor caused by the useful bacteria and the roughness perceived when drinking can be reduced, thereby improving the flavor. In this specification, "unpleasant odor caused by useful bacteria" refers to the characteristic odor caused by the addition of useful bacteria, odors such as the odor of the culture medium, etc. Furthermore, "roughness" refers to the unpleasant texture felt on the tongue when drinking a beverage caused by the addition of useful bacteria. The concentration of killed useful bacteria contained in a beverage can be controlled by adjusting the amount of killed useful bacteria added to the beverage. Methods for measuring the concentration of killed useful bacteria contained in a beverage include, without particular limitation, known methods for measuring the number of bacteria of useful bacteria, such as direct microscopy, particle electrochemical detection zone analysis, PCR, and flow cytometry, with flow cytometry being preferred.

[0049] <Furfural> The concentration of furfural contained in the fruit-flavored beverage of the present invention must be 0.001 ppm or more, preferably 0.01 ppm or more, more preferably 0.02 ppm or more, more preferably 0.03 ppm or more, more preferably 0.04 ppm or more, more preferably 0.05 ppm or more, more preferably 0.2 ppm or more, more preferably 0.3 ppm or more, more preferably 0.4 ppm or more, more preferably 0.5 ppm or more, more preferably 0.6 ppm or more, more preferably 0.7 ppm or more, more preferably 0.8 ppm or more, more preferably 0.9 ppm or more, and even more preferably 1 ppm or more. Furthermore, the concentration of furfural contained in the beverage of the present invention must be 10 ppm or less, more preferably 9 ppm or less, more preferably 8 ppm or less, more preferably 7 ppm or less, more preferably 6 ppm or less, more preferably 5 ppm or less, and even more preferably 4 ppm or less. The concentration of furfural contained in the fruit-flavored beverage can be measured by a known method using gas chromatography / mass spectrometry (GC / MS). In this specification, "ppm" indicating the concentration of furfural is based on mass. If the concentration of furfural contained in the fruit-flavored beverage of the present invention is equal to or greater than the above-mentioned lower limit, the unpleasant odor and roughness caused by killed beneficial bacteria can be reduced, and the flavor of the fruit-flavored beverage can be improved. If the concentration of furfural contained in the fruit-flavored beverage of the present invention is equal to or less than the above-mentioned upper limit, the unpleasant odor caused by furfural can be suppressed, thereby improving the flavor of the fruit-flavored beverage.

[0050] The fruit-flavored beverage of the present invention preferably further contains γ-decalactone or 1-hexanol. The concentration of γ-decalactone contained in the fruit-flavored beverage of the present invention is preferably 0.01 ppm or more, more preferably 0.02 ppm or more, more preferably 0.03 ppm or more, more preferably 0.04 ppm or more, more preferably 0.05 ppm or more, more preferably 0.2 ppm or more, more preferably 0.3 ppm or more, more preferably 0.4 ppm or more, more preferably 0.5 ppm or more, more preferably 0.6 ppm or more, more preferably 0.7 ppm or more, more preferably 0.8 ppm or more, and even more preferably 0.9 ppm or more. Furthermore, the concentration of γ-decalactone contained in the fruit-flavored beverage of the present invention is preferably 5.0 ppm or less, more preferably 4.0 ppm or less, more preferably 3.0 ppm or less, more preferably 2.0 ppm or less, more preferably 1.5 ppm or less, and even more preferably 1.0 ppm or less. The concentration of γ-decalactone contained in the fruit-flavored beverage can be measured by a known method using gas chromatography / mass spectrometry (GC / MS). Note that, in this specification, "ppm" indicating the concentration of γ-decalactone is based on mass. If the concentration of γ-decalactone contained in the fruit-flavored beverage of the present invention is equal to or greater than the above-mentioned lower limit, the unpleasant odor and roughness caused by killed beneficial bacteria can be further reduced. Furthermore, if the concentration of γ-decalactone contained in the beverage of the present invention is equal to or less than the above-mentioned upper limit, the unpleasant odor caused by γ-decalactone can be suppressed, thereby improving the flavor of the fruit-flavored beverage.

[0051] The concentration of 1-hexanol contained in the fruit-flavored beverage of the present invention is preferably 0.01 ppm or more, more preferably 0.02 ppm or more, more preferably 0.03 ppm or more, more preferably 0.04 ppm or more, more preferably 0.05 ppm or more, more preferably 0.2 ppm or more, more preferably 0.3 ppm or more, more preferably 0.4 ppm or more, more preferably 0.5 ppm or more, more preferably 0.6 ppm or more, more preferably 0.7 ppm or more, more preferably 0.8 ppm or more, and even more preferably 0.9 ppm or more. Furthermore, the concentration of 1-hexanol contained in the beverage of the present invention is preferably 5.0 ppm or less, more preferably 4.0 ppm or less, more preferably 3.0 ppm or less, more preferably 2.0 ppm or less, more preferably 1.5 ppm or less, and even more preferably 1.0 ppm or less. The concentration of 1-hexanol contained in a fruit-flavored beverage can be measured by a known method using gas chromatography / mass spectrometry (GC / MS). In this specification, "ppm" indicating the concentration of 1-hexanol is based on mass. When the concentration of 1-hexanol contained in the fruit-flavored beverage of the present invention is equal to or greater than the above-mentioned lower limit, the unpleasant odor and roughness resulting from killed beneficial bacteria can be further reduced. Furthermore, when the concentration of 1-hexanol contained in the fruit-flavored beverage of the present invention is equal to or less than the above-mentioned upper limit, the unpleasant odor resulting from 1-hexanol can be suppressed, thereby improving the flavor of the fruit-flavored beverage.

[0052] In the fruit-flavored beverage of the present invention, when the concentration of dead beneficial bacteria is X (100 million / L) and the concentration of furfural is Y (ppm), the ratio of the concentration of dead beneficial bacteria to the concentration of furfural (X / Y) is 2×10 ２ It is preferable that the ratio is 1×10 or more. ３ More preferably, it is 1×10 or more. ４ More preferably, it is 1×10 or more. ７ Preferably, it is 1×10 or less. ６More preferably, it is 1×10 or less. ５ If the ratio of the concentration of killed beneficial bacteria to the concentration of furfural is within the above range, the flavor of the fruit-flavored beverage can be further improved.

[0053] When the fruit-flavored beverage of the present invention contains γ-decalactone or 1-hexanol, the ratio of the concentration of γ-decalactone or 1-hexanol to the concentration of furfural (Z / Y) is 1×10 or less, where Z (ppm) is the concentration of γ-decalactone or 1-hexanol in the beverage and Y (ppm) is the concentration of furfural. －３ The ratio is preferably 0.1 or more, more preferably 0.1 or more, and even more preferably 1 or more, and is preferably 5,000 or less, more preferably 1,000 or less, and even more preferably 100 or less. When the ratio of the concentration of γ-decalactone or 1-hexanol to the concentration of furfural is within the above range, the flavor of the fruit-flavored beverage can be further improved.

[0054] When the fruit-flavored beverage of the present invention contains γ-decalactone or 1-hexanol, where the concentration of γ-decalactone or 1-hexanol in the fruit-flavored beverage is Z (ppm) and the concentration of furfural is Y (ppm), the sum of the furfural concentration and the concentration of γ-decalactone or 1-hexanol (Y+Z) is preferably 0.01 or more, more preferably 0.02 or more, and preferably 5 or less, and more preferably 3 or less. When the sum of the furfural concentration and the concentration of γ-decalactone or 1-hexanol is within the above range, the flavor of the fruit-flavored beverage can be further improved.

[0055] <Other Ingredients> In addition to the various ingredients listed above, the fruit-flavored beverage of the present invention may contain one or more additives selected from the group consisting of acidulants, flavorings, colorings, sweeteners, preservatives, thickeners, stabilizers, emulsifiers, dietary fiber, bittering agents, antioxidants, pH adjusters, vitamins, nutritional fortifiers, umami components, dietary fiber, extracts, solvents, minerals, water-soluble functional 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.

[0056] <Physical Properties> <<Absorbency>> The fruit-flavored 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, more preferably 0.80 or less, more preferably 0.70 or less, more preferably 0.60 or less, more preferably 0.50 or less, more preferably 0.40 or less, more preferably 0.30 or less, more preferably 0.20 or less, and even 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. When the absorbance of the fruit-flavored beverage at a wavelength of 660 nm is equal to or less than the above upper limit, the fruit-flavored beverage has excellent transparency and excellent thirst-quenching properties. The absorbance of the fruit-flavored beverage can be controlled by adjusting the amount of killed beneficial bacteria or the like added. The absorbance of the fruit-flavored beverage can be measured by a method using a commonly known absorption spectrophotometer at an appropriate wavelength (660 nm).

[0057] <<pH>> The pH of the fruit-flavored beverage of the present invention is not particularly limited, but the lower limit is 3.0 or higher, preferably 3.2 or higher, and more preferably 3.5 or higher, and the upper limit is less than 7.0, preferably less than 6.0, more preferably less than 5.5, even more preferably less than 4.6, and particularly preferably less than 4.2. If the pH of the fruit-flavored beverage is within the above range, the flavor of the fruit-flavored beverage can be further improved.

[0058] <<Brix Sugar Content>> The sugar content of the fruit-flavored beverage of the present invention is preferably 0.01°Brix or more, more preferably 0.05°Brix or more, more preferably 0.1°Brix or more, and even more preferably 0.2°Brix or more. There is no particular upper limit for the sugar content of the fruit-flavored beverage of the present invention, but it is generally preferably 20°Brix or less, more preferably 10°Brix or less, more preferably 5°Brix or less, more preferably 1°Brix or less, more preferably 0.75°Brix or less, and even more preferably 0.5°Brix or less. If the Brix sugar content of the fruit-flavored beverage is within the above range, the flavor of the fruit-flavored beverage can be further improved.

[0059] (Method for Producing Beverage) The method for producing a fruit-flavored beverage of the present invention is a method for producing a fruit-flavored beverage containing killed beneficial bacteria and furfural. The method for producing a fruit-flavored beverage of the present invention is not particularly limited, as long as it includes the steps of blending furfural and killed beneficial bacteria so that the concentration of killed beneficial bacteria in the beverage is 500 million / L or more, the concentration of furfural is 0.001 ppm to 10 ppm, 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, as long as it includes the above steps.

[0060] The process of blending furfural and killed beneficial bacteria can be exemplified by adding furfural weighed to a mixing tank so that the final concentration is 0.001 ppm or more and 10 ppm or less, optionally a solvent such as water, and other optional components, and then adding killed beneficial bacteria to the mixture at a rate of 500 million / L or more. Alternatively, the process can be exemplified by simultaneously adding furfural, killed beneficial bacteria, and an optional solvent to the mixing tank. Of course, the manner of addition and the order of blending are not limited to the above-mentioned manner.

[0061] The fruit-flavored 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 plastic containers (resin bottles) 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 more preferably 200 mL or more, and may be, for example, 2000 mL or less, preferably 600 mL or less, and more preferably 500 mL or less.

[0062] The packaged beverage can be produced by filling the fruit-flavored beverage obtained according to the above-described production method of the present invention into a container such as those listed above and sealing it according to a known method.

[0063] The fruit-flavored 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 those typically used for packaged beverages, but are preferably retort sterilization, UHT (Ultra High Temperature) sterilization, HTST (High Temperature Short Time) sterilization, or pasteurizer sterilization.

[0064] The flavor-enhancing method of the present invention for a fruit-flavored beverage is a method for enhancing the flavor of a beverage containing killed beneficial bacteria and furfural. The flavor-enhancing method is not particularly limited as long as it includes the steps of blending the killed beneficial bacteria and furfural so that the concentration of the killed beneficial bacteria is 500 million / L or more, the concentration of the furfural is 0.001 ppm or more and 10 ppm or less, and the absorbance of the fruit-flavored beverage at a wavelength of 660 nm is 1.00 or less.

[0065] The step of blending furfural and killed beneficial bacteria can be the same as the step described in relation to the method for producing the fruit-flavored beverage of the present invention.

[0066] 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.

[0067] (Physical Property Measurement) <Method for Measuring the Concentrations of Furfural, γ-Decalactone, and 1-Hexanol> The concentrations of furfural, γ-decalactone, and 1-hexanol in each test plot were measured by extracting and analyzing the aroma components in the headspace of each test plot solution using a gas chromatography with a mass spectrometer (GC / MS). The conditions for GC / MS analysis are as follows: Column: Highly polar column (main column: DB-Wax 30 m x 0.25 mm x 0.25 μm; manufactured by Agilent Technologies) Extraction method: Solid phase microextraction (SPME) method (fiber: StableFlex DVB / Carboxen / PDMS; manufactured by GERSTEL) Detector: High-resolution mass spectrometer (GC: Agilent 8890 GC System, and MS: Agilent 5977B GC / MSD; both manufactured by Agilent Technologies)

[0068] <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.

[0069] <Method for measuring Brix sugar content> The Brix sugar content of each test group was measured as the refractive index of the beverage of each test group using a refractometer (digital refractometer Rx-5000α; manufactured by Atago Co., Ltd.) at 20°C.

[0070] (Test 1) Off-flavor and roughness imparted to beverages by killed beneficial bacteria The following test was conducted to investigate the off-flavor and roughness imparted to beverages by killed beneficial bacteria. <Sample preparation> 350 billion / g of useful bacteria (Lactococcus lactis subsp. lactis JCM5805 or 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 beneficial bacteria at 10 billion / g. Test plots 1-14, 42-45, and 47 were prepared by adding the aqueous solution of killed beneficial bacteria to ion-exchanged water or green tea to achieve the concentrations of useful bacteria listed in Tables 1-1 to 1-3.

[0071] <Sensory Evaluation> Six trained panelists with sensory discrimination abilities evaluated the beverages obtained in each test group, which were prepared at approximately 20°C, for off-flavors (culture medium odors derived from beneficial bacteria) and roughness based on the following criteria. The average and standard deviation of the scores of all six panelists were calculated. The results are shown in Tables 1-1 to 1-3. The off-flavors and roughness of the beverages were evaluated using a scale of 1 to 5, with the off-flavors and roughness of the ion-exchanged water-based beverage (Test Group 1) containing 0 billion beneficial bacteria / L being scored as 1 point, and the off-flavors and roughness of the ion-exchanged water-based beverage (Test Group 6) containing 1,000,000,000 beneficial bacteria / L being scored as 5 points. The scale was divided into equal parts and rated in 0.5-point increments (the higher the score, the stronger the off-flavor and roughness, and the less preferable it was).

[0072] (Test 2) Effect of Aroma Components on the Flavor of Beverages Containing Killed Beneficial Bacteria The following test was conducted to investigate the effect of aroma components (furfural, γ-decalactone, and hexanol) on the flavor of beverages containing killed beneficial bacteria. <Sample Preparation> 350 trillion / L of useful bacteria (Lactococcus lactis subsp. lactis JCM5805 or 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 beneficial bacteria at 10 trillion / L. Additionally, an acidulant solution was prepared by adding 0.130% by mass of anhydrous citric acid and 0.100% by mass of trisodium citrate as acidulants to ion-exchanged water. Next, the above-mentioned killed aqueous solution of useful bacteria (killed aqueous solution of JCM5805 or Rhamnosus bacteria) and an acidulant solution were added to ion-exchanged water to prepare a base beverage (base beverage). The amount of the killed aqueous solution of useful bacteria added was adjusted to a final volume (1000 g) to achieve the killed bacteria concentration shown in Tables 2-1 to 2-3. Aroma components (furfural, γ-decalactone, hexanol) were added to the above-mentioned base beverage. The amount of the added aroma components was adjusted to a final volume (1000 g) to achieve the concentrations shown in Tables 2-1 to 2-3. The beverage was then adjusted to 1000 g with ion-exchanged water, filled into 190 ml steel cans, and subjected to retort sterilization. The absorbance, Brix sugar content, and pH of each test plot prepared above were measured, and it was confirmed that the absorbance for all test plots was 1.00 or less, the pH was 3.5 or more and less than 4.6, and the Brix sugar content was 0.2°Brix or more and 0.5°Brix or less.

[0073] <Sensory Evaluation> Six trained panelists with sensory discrimination abilities evaluated the beverages obtained in each test group, which were prepared at approximately 20°C, for off-flavors (culture medium odors derived from beneficial bacteria), roughness, off-flavors derived from furfural (solvent-like flavors perceived as off-flavors when drinking), and off-flavors derived from γ-decalactone or hexanol (fragrance-like and grass-like flavors perceived as off-flavors when drinking, respectively). The averages and standard deviations of the scores of all six panelists were calculated. The results are shown in Tables 2-1 to 2-3. The off-flavors and roughness of the beverages were evaluated using the same evaluation criteria and definitions as in Test 1. The off-flavors derived from each aroma component were evaluated based on the following evaluation criteria. The off-odor due to furfural was evaluated in 0.5-point increments from 1 to 5, with the off-odor of a beverage containing 0 ppm furfural (Test Plot 1) being given a score of 1 and the off-odor of a beverage containing 20 ppm furfural (Test Plot 21) being given a score of 5 (the higher the score, the stronger the off-odor, and the less preferable it was). The off-odor due to γ-decalactone or hexanol was evaluated in 0.5-point increments from 1 to 5, with the off-odor of a beverage containing 0 ppm gamma-decalactone or hexanol (Test Plot 1) being given a score of 1 and the off-odor of a beverage containing 10 ppm gamma-decalactone or hexanol (Test Plots 30 and 39, respectively) being given a score of 5 (the higher the score, the stronger the off-odor, and the less preferable it was).

[0074]

[0075]

[0076]

[0077]

[0078]

[0079]

[0080] Tables 1-1 and 1-2 show that when killed cells of either JCM5805 or Rhamnosus beneficial bacteria are added, when the concentration of killed beneficial bacteria in the beverage is 500 million / L or higher, an unpleasant odor and roughness due to the beneficial bacteria are noticeable. Furthermore, comparing Tables 1-1 and 1-2 with Table 1-3, it can be seen that when the concentration of killed beneficial bacteria is similar, the unpleasant odor and roughness due to the beneficial bacteria are more pronounced in water-based beverages than in tea beverages. Table 2-1 shows that fruit-flavored beverages containing 0.001 ppm to 10 ppm of furfural have reduced unpleasant odors and roughness due to the beneficial bacteria, resulting in improved flavor. Beverages containing furfural at or below the upper limit also performed well in the evaluation of the unpleasant odor due to furfural. In addition, Tables 2-2 and 2-3 show that when a fruit-flavored beverage contains, together with furfural, gamma-decalactone at a concentration of 0.01 ppm to 5 ppm or 1-hexanol at a concentration of 0.01 ppm to 5 ppm, the off-flavor and roughness derived from beneficial bacteria are further reduced. Furthermore, fruit-flavored beverages in which the concentrations of gamma-decalactone or 1-hexanol were within the respective concentration ranges described above also performed well in the evaluation of off-flavors derived from aroma components (furfural and gamma-decalactone or 1-hexanol).

[0081] According to the present invention, a fruit-flavored beverage with improved flavor can be provided.

Claims

1. A fruit-flavored beverage containing killed beneficial bacteria and furfural, wherein the concentration of the killed beneficial bacteria is 500 million cells / L or more, the concentration of the furfural is 0.001 ppm or more and 10 ppm or less, and the absorbance at a wavelength of 660 nm is 1.00 or less.

2. The fruit-flavored beverage according to claim 1, further comprising gamma-decalactone at a concentration of 0.01 ppm to 5 ppm, or 1-hexanol at a concentration of 0.01 ppm to 5 ppm.

3. The fruit-flavored beverage according to claim 1, wherein the fruit juice concentration is less than 5%.

4. The fruit-flavored beverage according to claim 1, having any one of apple, grape, and peach flavors.

5. The fruit-flavored beverage according to claim 1, wherein the concentration of dead beneficial bacteria is 1,000 billion / L or less.

6. The ratio of the dead bacteria concentration (billion / L) of the beneficial bacteria to the furfural concentration (ppm) is 2 x 10 ２ 1x10 or more ７ 2. The fruit-flavored beverage of claim 1, wherein:

7. The ratio of the concentration of the γ-decalactone or the 1-hexanol to the concentration of the furfural is 1×10 －３ The fruit-flavored beverage according to claim 2, wherein the molecular weight of the fruit-flavored beverage is from 1,000 to 5,000.

8. The fruit-flavored beverage according to claim 2, wherein the sum of the concentration of said furfural and the concentration of said γ-decalactone or said 1-hexanol is 0.01 ppm or more and 5 ppm or less.

9. The fruit-flavored beverage according to claim 1, wherein the beneficial bacteria are lactic acid bacteria and / or acetic acid bacteria.

10. The fruit-flavored beverage according to claim 9, wherein the lactic acid bacteria are one or more species selected from the group consisting of Lactobacillus, Weissella, Bifidobacterium, and Lactococcus.

11. The fruit-flavored beverage according to claim 10, wherein the lactic acid bacteria is one or more species selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. lactis JCM5805, and Lactobacillus paracasei KW3110.

12. The fruit-flavored beverage according to any one of claims 1 to 11, which is a bottled beverage.

13. A method for producing a fruit-flavored beverage, wherein the fruit-flavored beverage contains killed useful bacteria and furfural, and the method includes a step of blending the furfural and the killed useful bacteria so that the concentration of the killed useful bacteria is 500 million / L or more and the concentration of the furfural is 0.001 ppm or more and 10 ppm or less, and further blending the killed useful bacteria and the furfural so that the absorbance of the fruit-flavored beverage at a wavelength of 660 nm is 1.00 or less.

14. A method for improving the flavor of a fruit-flavored beverage, wherein the fruit-flavored beverage contains dead beneficial bacteria and furfural, and the method includes a step of blending the furfural and the dead beneficial bacteria so that the dead beneficial bacteria concentration is 500 million / L or more and the furfural concentration is 0.001 ppm or more and 10 ppm or less, and further blending the dead beneficial bacteria and the furfural so that the absorbance of the fruit-flavored beverage at a wavelength of 660 nm is 1.00 or less.

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