Liquid food, method for producing same, and method for suppressing oil odor of liquid food

Abstract

This liquid food contains dead cells of a useful bacterium and a vegetable oil / fat. In the liquid food, the concentration of the dead cells of the useful bacterium is 50 (million / 100 mL) or more, and the concentration of the vegetable oil / fat is 0.1 mass% or more.

Description

Liquid food, method for producing the same, and method for suppressing fishy smell of liquid food

[0001] The present invention relates to a liquid food, a method for producing the same, and a method for suppressing fishy smell of liquid food.

[0002] Along with the increasing health consciousness in recent years, the need for functional foods containing plant-derived raw materials has been increasing year by year. Among the functional ingredients incorporated into functional foods, useful bacteria, especially lactic acid bacteria, are expected to have health effects such as improving the intestinal flora and enhancing the immune function, and various foods added with lactic acid bacteria have been developed.

[0003] For example, Patent Document 1 discloses a beverage containing cells and / or cell-treated products of lactic acid bacteria and soybean polysaccharides and not containing milk-derived proteins. In such a beverage, precipitation of cells and the like is suppressed by the relative ratio between soybean polysaccharides and cells and the like being within a predetermined range.

[0004] Japanese Patent Application Laid-Open No. 2019-187353

[0005] Plant-derived components, especially plant oils and fats, have a characteristic fishy smell. Therefore, from the viewpoint of enhancing palatability, there has been room to suppress the fishy smell derived from plant oils and fats and improve the flavor to enhance the palatability in foods containing plant oils and fats. Therefore, an object of the present invention is to provide a liquid food in which the fishy smell derived from plant oils and fats is suppressed.

[0006] The present inventors conducted intensive studies for the purpose of solving the above problems. As a result, the present inventors newly found that, when producing a liquid food, by adjusting the dead cell concentration of useful bacteria and the blending amount of plant oils and fats when blending dead cells of useful bacteria and plant oils and fats, the fishy smell derived from plant oils and fats can be effectively suppressed, and completed the present invention.

[0007] In other words, the present invention aims to advantageously solve the above problems, and the liquid food of the present invention is a liquid food that contains [1] dead beneficial bacteria and vegetable oil, wherein the concentration of dead beneficial bacteria is 0.5 billion (billion cells / 100 mL) or more, and the concentration of vegetable oil is 0.1% by mass or more. Such a liquid food has an oily odor derived from vegetable oil suppressed. The concentration of vegetable oil contained in the liquid food can be measured by acid hydrolysis or Soxhlet extraction.

[0008] [2] Here, in the liquid food described in [1] above, it is preferable that the beneficial bacteria are one or more species selected from the group including Lactobacillus, Weissella, Bifidobacterium, and Lactococcus.

[0009] [3] In the liquid food according to [1] or [2] above, it is preferable that the useful bacteria is Lactobacillus rhamnosus CRL1505 or Lactococcus lactis subspecies lactis JCM5805.

[0010] [4] In any of the liquid foods described in [1] to [3] above, it is preferable that the vegetable oil is one or more selected from the group including nut oil, grain oil, seed oil, fruit oil, and processed oils derived therefrom. If the vegetable oil contained in the liquid food is one or more selected from the above group, the oily odor can be further suppressed.

[0011] [5] It is preferable that any of the liquid foods described in [1] to [4] above further contain one or more types of plant-based milk. If the liquid food further contains plant-based milk, the oily odor derived from vegetable oils can be further suppressed, and the flavor can be made even richer.

[0012] [6] In any of the liquid foods described in [1] to [5] above, it is preferable that the ratio X / Y of the concentration Y (mass%) of vegetable oil to the concentration X (billion cells / 100 mL) of dead beneficial bacteria is 0.04 or more and 100,000 or less. In such liquid foods, the oily odor derived from vegetable oil can be further reduced.

[0013] [7] Preferably, any of the liquid foods described in [1] to [6] above have a pH of 4.5 or higher. In such liquid foods, the oily odor derived from vegetable oils can be further reduced.

[0014] [8] Any of the liquid foods described in [1] to [7] above may further contain an emulsifier.

[0015] [9] Any of the liquid foods in [2] to [8] above may be packaged beverages. If the liquid food is a packaged beverage, it offers superior transportability and portability.

[0016]

[10] The liquid food in [9] above may be a packaged beverage filled in a paper container.

[0017]

[11] The present invention also relates to a method for producing a liquid food, comprising a step of blending the effective bacteria and vegetable oil so that the concentration of the effective bacteria is 0.5 billion cells / 100 mL or more and the concentration of the vegetable oil is 0.1% by mass or more. According to this method, a liquid food can be produced in which the oily odor derived from the vegetable oil is suppressed.

[0018]

[12] Furthermore, the present invention relates to a method for suppressing the oily odor of a liquid food, comprising the step of blending the liquid food to contain dead beneficial bacteria and vegetable oil, wherein the concentration of the beneficial bacteria is 0.5 billion (100 million cells / 100 mL) or more and the concentration of the vegetable oil is 0.1% by mass or more, thereby improving the flavor of the liquid food. According to this method, the oily odor derived from vegetable oil in the liquid food can be suppressed.

[0019] According to the present invention, it is possible to provide a liquid food product in which the oily odor derived from vegetable oils is suppressed.

[0020] (Liquid Food) The liquid food of the present invention contains dead beneficial bacteria and vegetable oil. In this liquid food, the concentration of dead beneficial bacteria is 0.5 billion cells / 100 mL or more, and the proportion of vegetable oil is 0.1% by mass or more of the total beverage. Here, vegetable oil has a resinous oily odor. Also, vegetable oil can cause an unpleasant stickiness that remains on the tongue when consumed. Here, the liquid food of the present invention contains dead beneficial bacteria at a predetermined concentration in addition to vegetable oil, so the oily odor derived from vegetable oil is suppressed. Furthermore, the effect of the beneficial bacteria can also suppress the unpleasant stickiness derived from vegetable oil.

[0021] In this specification, "liquid food" means food that is liquid at room temperature and atmospheric pressure. Preferably, the liquid food has a viscosity of 15,000 mPa·s or less when measured using a B-type viscometer at 20°C and a rotation speed of 60 rpm. The lower limit of the viscosity of the liquid food is not particularly limited, but for example, the viscosity measured under the above conditions is 1 mPa·s or more. Examples of liquid foods are not particularly limited, but include beverages, liquid foods, seasonings, dressings, soups, yogurts, and sauces. Among these, it is preferable that the liquid food of the present invention is a beverage.

[0022] <Beneficial Bacteria> In the present invention, dead beneficial bacteria are used. The beneficial bacteria are not particularly limited, but include lactic acid bacteria, acetic acid bacteria, and Bacillus species, and lactic acid bacteria and / or acetic acid bacteria are preferred. Examples of lactic acid bacteria include Oenococcus, Bifidobacterium, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Enterococcus, and Lactobacillus species.

[0023] In one embodiment of the present invention, the useful bacteria may be bacteria having immunostimulatory ability. In this specification, "bacteria having immunostimulatory ability" means bacteria that have the effect of activating immune cells. "Immunostimulatory ability" may be any ability to activate immune cells, for example, it may be the ability to induce IFN production in immune cells, or it may be 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 it may be the ability to induce IFN-α production in immune cells. It is more preferable that the dead bacteria of immunostimulatory ability are crushed dead cells, freeze-dried products, or crushed freeze-dried products treated with heat (heat-killed dead cells). It should be noted that whether or not the bacteria in this embodiment have immunostimulatory ability is not particularly limited, and if the function of immune cells is enhanced when they are cultured in the presence of immunostimulatory bacteria compared to when they are cultured in the absence of such bacteria, it may be determined that the bacteria have an immunostimulatory effect.

[0024] Furthermore, the Lactobacillus species used in this invention includes bacteria that were classified under the Lactobacillus genus before the reclassification of the Lactobacillus genus. For example, with the reclassification of the Lactobacillus genus, new genera have been added: Acetilactobacillus, Agrilactobacillus, Amylolactobacillus, Apilactobacillus, Bombilactobacillus, Companilactobacillus, Dellaglioa, Fructilactobacillus, Furfurilactobacillus, Holzapfelia, Lacticaseibacillus, Lactiplantibacillus, and Lapidilactobacillus. This includes bacteria classified under genera such as Lapidilactobacillus, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Liquorilactobacillus, Loigolactobacillus, Paralactobacillus, Paucilactobacillus, Schleiferilactobacillus, and Secundilactobacillus.

[0025] Among the above, preferred lactic acid bacteria include those of the genera Oenococcus, Bifidobacterium, Lentilactobacillus, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Lactobacillus, and Lactiplantibacillus. Furthermore, it is even more preferable to include one or more species selected from the group consisting of Lactobacillus, Weissella, Bifidobacterium, and Lactococcus as lactic acid bacteria.

[0026] Examples of the Oenococcus genus mentioned above include Oenococcus oeni. A specific example of an Oenococcus genus is Oenococcus oeni JCM6125.

[0027] Examples of Bifidobacterium species mentioned above include Bifidobacterium animalis subsp. lactis and Bifidobacterium longum subsp. infantis. Specific examples of Bifidobacterium species include Bifidobacterium animalis subsp. lactis JCM10602 and Bifidobacterium longum subsp. infantis JCM1222.

[0028] Examples of the Weissella genus mentioned above include Weissella paramesenteroides and Weissella viridescens. Specific examples of Weissella genus include Weissella paramesenteroides JCM9890 and Weissella viridescens JCM1174.

[0029] Examples of the Tetragenococcus species mentioned above include Tetragenococcus halophilus. A specific example of a Tetragenococcus species is Tetragenococcus halophilus NRIC0098.

[0030] Examples of Lactococcus species mentioned above include Lactococcus lactis, Lactococcus lactis subsp. lactis, Lactococcus garvieae, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. hordniae, and Lactococcus plantarum.

[0031] Specific examples of the above-mentioned Lactococcus species include Lactococcus lactis subspecies lactis JCM5805 (hereinafter sometimes referred to as JCM5805), Lactococcus lactis subspecies lactis NBRC12007, Lactococcus lactis subspecies lactis NRIC1150, Lactococcus lactis subspecies lactis JCM20101, Lactococcus lactis subspecies lactis JCM7638, Lactococcus lactis subspecies lactis ATCC 7963, Lactococcus lactis subspecies lactis ATCC 7962, Lactococcus lactis subspecies lactis ATCC 29146, Lactococcus lactis subspecies lactis ATCC 27861, Lactococcus lactis subspecies lactis ATCC 19435, Lactococcus lactis subspecies lactis ATCC 15577, Lactococcus lactis subspecies lactis ATCC 15346, Lactococcus lactis subspecies lactis ATCC 13675, Lactococcus lactis subspecies lactis ATCC 12929, Lactococcus lactis subspecies lactis ATCC 11955, Lactococcus lactis subspecies lactis ATCC 11454, Lactococcus lactis subspecies lactis ATCC Examples include Lactococcus garbieae NBRC100934, Lactococcus lactis subspecies cremoris JCM16167, Lactococcus lactis subspecies cremoris NBRC100676, Lactococcus lactis subspecies heldniae JCM1180, Lactococcus lactis subspecies heldniae JCM11040, and Lactococcus plantarum JCM11056.

[0032] Examples of Leuconostoc species mentioned above include Leuconostoc carnosum and Leuconostoc lactis. Specific examples of Leuconostoc species include Leuconostoc carnosum JCM9695 and Leuconostoc lactis NBRC12455.

[0033] Examples of the Pediococcus species mentioned above include Pediococcus acidilactici, Pediococcus pentosaceus, Pediococcus cellicola, Pediococcus claussenii, Pediococcus damnosus, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, and Pediococcus stilesii. Specific examples of Pediococcus species include Pediococcus acidilactici JCM8797, Pediococcus acidilactici K15, and Pediococcus damnosus JCM5886.

[0034] Examples of the Streptococcus genus mentioned above include Streptococcus thermophilus. Specific examples of Pediococcus genus include Streptococcus thermophilus SBC8781.

[0035] Examples of Enterococcus species mentioned above include Enterococcus alcedinis.

[0036] Examples of Lactobacillus species include Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus rhamnosus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus bulgaricus, and Lactobacillus parakefilii. Examples include Lactobacillus parakefiri, Lactobacillus plantarum, and Lactobacillus pentosus.

[0037] Specific examples of Lactobacillus species 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 parakefilii (Lentilactobacillus parakefilii in the new classification) JCM8573, Lactobacillus plantarum (Lactipruntilabacillus plantarum in the new classification) L-137, and Lactobacillus pentosus (Lactipruntilabacillus pentosus in the new classification) ONRICb0240. In particular, it is preferable to include dead bacteria of the genus Lactobacillus rhamnosus, including one or more species of Lactobacillus rhamnosus, as beneficial bacteria.

[0038] The above-mentioned acetic acid bacteria are not particularly limited, but examples include bacteria of the genus Gluconacetobacter, Acetobacter, and Gluconobacter, preferably Gluconacetobacter, more preferably Gluconacetobacter hanzenii, and even more preferably Gluconacetobacter hanzenii GK-1.

[0039] The above-mentioned Bacillus species are not limited to Bacillus coagulans, but examples include Bacillus coagulans. A specific example of a Bacillus species is Bacillus coagulans strain SANK70258.

[0040] Among the above, it is preferable that the useful bacteria include both or at least one of Lactobacillus rhamnosus CRL1505 and Lactococcus lactis subspecies lactis JCM5805.

[0041] Of the lactic acid bacteria and acetic acid bacteria mentioned above, the JCM strain can be obtained from the Microbial Materials Development Laboratory, BioResource Center, RIKEN (3-1-1 Takanodai, Tsukuba, Ibaraki Prefecture), the NBRC strain from the Biological Genetics Division, National Institute of Technology and Evaluation (2-5-8 Kazusa Kamatari, Kisarazu, Chiba Prefecture), the NRIC strain from the Strain Preservation Room, Tokyo University of Agriculture (1-1-1 Sakuragaoka, Setagaya-ku, Tokyo), and the ATCC strain from the American Type Culture Collection (10801 University Boulevard, Manassas, Virginia, USA). In addition to obtaining the above lactic acid bacteria and acetic acid bacteria from public institutions, they can also be obtained by isolating or purifying them from commercially available products containing lactic acid bacteria or acetic acid bacteria using known methods.

[0042] In the present invention, the dead beneficial bacteria are not particularly limited and may be either dried or not; however, from the viewpoint of storage stability of the dead beneficial bacteria, they are preferably dried. Among these, dried powder of dead beneficial bacteria is preferred.

[0043] The method for preparing dead cells of useful bacteria is not particularly limited. For example, after sterilizing the medium in which the useful bacteria are cultured, the cells can be collected by filtration, centrifugation, or the like. Alternatively, the cells can be collected from the medium in which the useful bacteria are cultured by filtration, centrifugation, or the like, and then sterilized. Among useful bacteria, for example, lactic acid bacteria can be cultured using a medium for culturing 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, and the like. Generally, the culture temperature is 30°C to 37°C, the culture period is 2 to 3 days, and the culture can be carried out under anaerobic conditions.

[0044] Further, the cells collected after culturing can be further subjected to drying treatment and crushing treatment as necessary. The means of sterilization is not particularly limited, and conventional means for killing bacteria, such as heating, ultraviolet irradiation, and γ-ray irradiation, can be used.

[0045] The concentration of dead beneficial bacteria in the liquid food of the present invention must be 0.5 billion cells / 100 mL or more, preferably 0.9 billion cells / 100 mL or more, more preferably 1.7 billion cells / L or more, more preferably 2.0 billion cells / 100 mL or more, more preferably 3.0 billion cells / 100 mL or more, more preferably 2.5 billion cells / 100 mL or more, more preferably 7.5 billion cells / 100 mL or more, and 15 billion cells / 100 mL. It is more preferable that the concentration is 200 billion cells / 100 mL or more, more preferably 500 billion cells / 100 mL or more, preferably 10,000 billion cells / 100 mL or less, more preferably 5,500 billion cells / 100 mL or less, more preferably 4,000 billion cells / 100 mL or less, more preferably 3,500 billion cells / 100 mL or less, and more preferably 2,500 billion cells / 100 mL or less. If the concentration of dead beneficial bacteria is above the above lower limit, the efficacy of the beneficial bacteria can be fully exerted. Furthermore, if the concentration of dead beneficial bacteria is below the above upper limit, the off-odor (bacterial odor) derived from the beneficial bacteria can be reduced, and the flavor can be further improved. In this specification, "off-odor derived from beneficial bacteria" refers to the characteristic odor resulting from the addition of beneficial bacteria, as well as odors such as culture medium odor. The concentration of dead beneficial bacteria in liquid foods can be controlled by adjusting the amount of dead beneficial bacteria added to the liquid food. Methods for measuring the concentration of dead beneficial bacteria in liquid foods include, without particular limitation, known methods for counting beneficial bacteria, such as direct microscopy, particle electrophoresis, PCR, or flow cytometry, with flow cytometry being preferred.

[0046] <Vegetable Oils> The concentration of vegetable oils in the liquid food of the present invention must be 0.1% by mass or more, may be 0.4% by mass or more, may be 0.9% by mass or more, preferably 12.0% by mass or less, more preferably 9.0% by mass or less, more preferably 8.0% by mass or less, even more preferably 7.0% by mass or less, even more preferably 4.0% by mass or less, and particularly preferably 2.0% by mass or less. When the concentration of vegetable oils is within the above range, the effect of suppressing oil odor by adding beneficial bacteria can be effectively exhibited. Furthermore, the effect of suppressing unpleasant stickiness can also be effectively exhibited. When the concentration of vegetable oils is above the lower limit, the depth of flavor of the liquid food may be enhanced. Also, if the amount of vegetable oils blended is below the upper limit, it is possible to suppress the oil odor from becoming excessively strong. Furthermore, it is also possible to suppress unpleasant stickiness that may occur due to vegetable oils. The vegetable oil content in liquid foods is the total amount derived from ingredients that can be included in liquid foods such as beverages as "vegetable oil," and from ingredients that are not explicitly listed as "vegetable oil," such as "vegetable milk," which are optional ingredients as described later.

[0047] As the vegetable oil, there is no particular limitation, and nut oil, grain oil, seed oil, fruit oil, and processed oils and fats derived therefrom can be mentioned. As the nut oil, there is no particular limitation, and for example, almond oil, cashew oil, hazelnut oil, macadamia oil, mongongo oil, pecan oil, pine nut oil, pistachio oil, walnut oil, and peanut oil can be mentioned. As the grain oil, there is no particular limitation, and oats oil, corn oil, rice oil, wheat germ oil, barley oil, rye oil, triticale oil, quinoa oil, and miscellaneous grain oil can be mentioned. As the fruit oil, there is no particular limitation, and palm oil, coconut oil, olive oil, palm oil, and avocado oil can be mentioned. And as the seed oil, there is no particular limitation, and sunflower oil, soybean oil, rapeseed oil, grapeseed oil, sesame oil, cocoa butter, hemp oil, linseed oil, pea oil, palm kernel oil, perilla oil, castor oil, safflower oil, and cottonseed oil can be mentioned. Furthermore, as the vegetable oil to be blended in the liquid food of the present invention, processed oils and fats derived from the above various vegetable oils may be used.

[0048] And from the viewpoint of effectively suppressing the fishy smell by blending useful bacteria, among these, fishy-smelling oils and fats, for example, nut oils such as almond oil, cashew oil, hazelnut oil, macadamia oil, pecan oil, pistachio oil, walnut oil, and peanut oil, grain oils such as oats oil, corn oil, rice oil, wheat germ oil, and barley oil, seed oils such as sunflower oil, soybean oil, rapeseed oil, grapeseed oil, and sesame oil, fruit oils such as coconut oil, avocado oil, olive oil, and palm oil, and processed oils and fats thereof are preferably blended, and it is more preferable to blend one or more kinds of sunflower oil, palm oil, almond oil, rapeseed oil, rice oil, oats oil, coconut oil, sesame oil, and olive oil. Furthermore, since the flavor of the oil and fat itself is not too strong, and because of the high availability and versatility during food formulation, among these, it is even more preferable to blend one or more kinds of sunflower oil, palm oil, almond oil, rapeseed oil, rice oil, oats oil, and coconut oil.

[0049] <Plant-based milk> The liquid food of the present invention preferably contains one or more types of plant-based milk. If the liquid food further contains one or more types of plant-based milk, the oily odor derived from vegetable oils can be further suppressed, and the flavor can be made even richer. Furthermore, the inclusion of plant-based milk can also effectively suppress the unpleasant stickiness derived from vegetable oils. Examples of plant-based milk are not limited to those derived from nuts, grains, seeds, and fruits, and other plant-based milks. Examples of plant-based milk derived from nuts include almond milk, cashew milk, hazelnut milk, macadamia milk, pecan milk, pine nut milk, pistachio milk, walnut milk, and peanut milk. Examples of plant-based milk derived from grains are not limited to those derived from grains, and include oat milk, corn milk, rice milk, wheat germ milk, barley milk, oat milk, rye milk, quinoa milk, and mixed grain milk. Examples of plant-based milks derived from fruits include, but are not limited to, palm milk, coconut milk, and avocado milk. Examples of plant-based milks derived from seeds include, but are not limited to, soy milk, rapeseed milk, sesame milk, cocoa milk, hemp milk, flaxseed milk, edamame milk, and pea milk. In addition, potato milk is another example of a plant-based milk.

[0050] Furthermore, from the viewpoint of effectively suppressing oily odor and unpleasant stickiness by incorporating beneficial bacteria, it is preferable to incorporate plant-based milks with a grassy taste, such as almond milk, cashew milk, hazelnut milk, macadamia milk, pecan milk, pistachio milk, walnut milk, and peanut milk; grain milks such as oat milk, rice milk, mixed grain milk, wheat germ milk, and barley milk; seed milks such as soy milk, cocoa milk, hemp milk, and pea milk; and fruit-derived milks such as coconut milk. It is even more preferable to incorporate one or more of the following: barley milk, oat milk, almond milk, mixed grain milk, coconut milk, hemp milk, soy milk, pea milk, hazelnut milk, macadamia nut milk, pistachio milk, walnut milk, and rice milk. Furthermore, due to their palatability, ease of availability when incorporated into food products, and high versatility, it is even more preferable to incorporate one or more of the following: barley milk, oat milk, almond milk, pea milk, hazelnut milk, macadamia milk, pistachio milk, walnut milk, mixed grain milk, soy milk, and rice milk.

[0051] When the liquid product of the present invention contains plant-based milk, the proportion of plant-based milk is not particularly limited as long as the amount of vegetable oil in the liquid food remains within the above range. Within this range, the oily odor derived from vegetable oil can be further suppressed, and the flavor can be made even richer. Furthermore, by incorporating plant-based milk within this range, the effect of suppressing the unpleasant stickiness derived from vegetable oil can also be effectively achieved.

[0052] In the liquid food of the present invention, when the concentration of dead beneficial bacteria is X (billion cells / 100 mL) and the concentration of vegetable oil is Y (mass%), the ratio of the concentration of dead beneficial bacteria to the concentration of vegetable oil (X / Y) is preferably 0.04 or higher, more preferably 0.06 or higher, more preferably 0.1 or higher, more preferably 0.2 or higher, even more preferably 0.5 or higher, even more preferably 2.0 or higher, even more preferably 20 or higher, particularly preferably 100 or higher, preferably 100,000 or lower, more preferably 40,000 or lower, more preferably 10,000 or lower, more preferably 7,000 or lower, more preferably 3,500 or lower, even more preferably 2,200 or lower, and particularly preferably 1,000 or lower. If the value of X / Y is above the above lower limit, the oily odor and unpleasant stickiness derived from vegetable oil in the liquid food can be suppressed more effectively, and the flavor of the liquid food can be further improved. Furthermore, if the X / Y value is below the above upper limit, the rich flavor derived from vegetable oil can be effectively imparted to liquid foods.

[0053] <Emulsifier> The liquid food of the present invention may contain an emulsifier. By containing an emulsifier, the vegetable oil can be well dispersed in a medium such as vegetable milk and a solvent, which the liquid food of the present invention may optionally contain, thereby improving the homogeneity of the liquid food. This makes it possible to more effectively suppress the oily odor and unpleasant stickiness derived from the vegetable oil in the liquid food, and to further improve the flavor of the liquid food.

[0054] The emulsifiers that can be incorporated into the liquid food of the present invention are not particularly limited, but examples include organic acid monoglycerides, polysorbates, sorbitan fatty acid esters, propylene glycol fatty acid esters, monoglycerides, glycerin fatty acid esters (including monoglycerin fatty acid esters and polyglycerin fatty acid esters), saponins, sucrose fatty acid esters, and lecithin. Lecithin can be derived from animal sources such as egg yolks or from plants such as soybeans, but it is preferable to use plant-derived lecithin.

[0055] The proportion of emulsifier in liquid foods is not particularly limited and may be a commonly used proportion, for example, 0.0001% by mass or more and 1% by mass or less. Within this proportion range, the oily odor and unpleasant stickiness derived from vegetable oils in liquid foods can be effectively suppressed. Furthermore, if the proportion of emulsifier in liquid foods is within the above range, the homogeneity of the liquid food can be further improved.

[0056] <Other Ingredients> In addition to the various ingredients listed above, the liquid food of the present invention may contain one or more additives selected from the group consisting of acidulants, flavorings, colorings, sugars, seasonings, sweeteners, preservatives, thickeners, stabilizers, bittering agents, antioxidants, pH adjusters, vitamins, nutritional fortifiers, umami components, dietary fiber, extracts, minerals, water-soluble functional components, and fat-soluble functional components, to the extent that they do not interfere with the effects of the present invention. The above additives are not particularly limited and commonly used ones may be used, but specifically, for example, sugars include glucose, fructose, sucrose, and oligosaccharides. The liquid food of the present invention may not contain sugars. Generally, when food contains sugars, the sweetness is perceived, and the oily odor derived from vegetable oils is expected to be masked, but in this application, it is possible to effectively suppress the oily odor even without such a masking effect by sugars. For example, sweeteners include acesulfame K, stevia, and sucralose. For example, citric acid can be used as an acidulant. For example, gellan gum, gum arabic, xanthan gum, guar gum, carrageenan, and celluloses can be used as stabilizers. For example, sodium, potassium, magnesium, and calcium can be used as minerals. Furthermore, the liquid food of the present invention may also contain other ingredients such as fruit juice, tea, coffee, and dairy components other than the plant-based milks mentioned above.

[0057] For example, the liquid food of the present invention may contain animal milk such as cow's milk, as long as the oily odor derived from vegetable oils is suppressed, but it may also be free of animal milk. Furthermore, the liquid food of the present invention may be free of not only animal milk but also animal fats. Thus, the liquid food of the present invention may be free of both animal milk and animal fats. When the liquid food of the present invention does not contain any animal-derived components, it may be particularly useful as a plant-based food suitable for vegans, for example. When the liquid food does not contain any animal-derived components, it is thought that the oily odor derived from vegetable oils tends to be more noticeable, but even in that case, it is preferable to incorporate a predetermined concentration of dead beneficial bacteria, as this effectively suppresses the oily odor derived from vegetable oils.

[0058] <Physical Properties> <<pH>> The pH of the liquid food of the present invention is not particularly limited, but is preferably 4.5 or higher, more preferably 4.6 or higher, even more preferably 5.0 or higher, particularly preferably 5.3 or higher, preferably 8.0 or lower, and more preferably 7.0 or lower. If the pH of the liquid food is within the above range, the oily odor and unpleasant stickiness of vegetable oils can be suppressed more effectively. The pH of the liquid food can be controlled as needed by adjusting the type and amount of pH adjusting agents such as citric acid, phosphoric acid, lactic acid, gluconic acid, succinic acid, malic acid, acetic acid, tartaric acid, fumaric acid, sodium carbonate, sodium bicarbonate, potassium carbonate, trisodium citrate, and sodium gluconate.

[0059] (Method for producing liquid food) The present invention relates to a method for producing liquid food containing dead beneficial bacteria and vegetable oil. The present invention is not particularly limited, as long as it includes a step of blending the vegetable oil and dead beneficial bacteria so that the concentration of dead beneficial bacteria in the liquid food is 0.5 billion (100 million cells / 100 mL) or more, and the concentration of the vegetable oil is 0.1% by mass or more. In other words, as long as it includes the above step, it can be produced in accordance with conventionally known methods for producing liquid food.

[0060] One example of a process for blending vegetable oil and dead beneficial bacteria is to add vegetable oil, weighed to a mixing tank so that the final concentration is 0.1% by mass or more, optionally a solvent such as water or plant milk, and other optional components, and then add dead beneficial bacteria in a proportion of 0.5 billion cells / 100 mL or more. Alternatively, one could add vegetable oil, dead beneficial bacteria, and any solvent or plant milk to the mixing tank simultaneously. Of course, the manner of addition and the order of blending are not limited to the above-mentioned methods.

[0061] The liquid food of the present invention is preferably a packaged food. Furthermore, the liquid food of the present invention is a beverage, and is preferably a packaged beverage. Examples of such containers include containers made of plastic materials such as paper containers, PET bottles, polypropylene bottles, and polyvinyl chloride bottles (resin bottle containers), glass bottles, and cans. Among these, paper containers can be suitably used.

[0062] For example, if the liquid food of the present invention is a beverage, and is a packaged beverage filled in a paper container such as a paper carton, it is advantageous in that it can effectively suppress the oily odor that may be emphasized by accompanying the paper odor.

[0063] The capacity of the container is not particularly limited, but may be, for example, 65 mL or more, preferably 100 mL or more, more preferably 150 mL or more, even more preferably 200 mL or more, for example 2000 mL or less, preferably 1000 mL or less.

[0064] A packaged food or packaged beverage can be manufactured by filling a liquid food obtained according to the manufacturing method of the present invention described above into a container as listed above and sealing it according to a known method.

[0065] Furthermore, the liquid food of the present invention does not necessarily have to be heat-sterilized, but it may be heat-sterilized from the viewpoint of improving its shelf life. As for the heat-sterilization method and conditions, ordinary methods and conditions used for packaged foods or packaged beverages can be used, but preferably, retort sterilization, UHT (Ultra High Temperature) sterilization, HTST (High Temperature Short Time) sterilization, or pasteurization. Heat-sterilized liquid food is suitable for distribution at room temperature.

[0066] (Method for improving flavor) The present invention relates to a method for improving the flavor of a liquid food product, which contains dead beneficial bacteria and vegetable oil. This method for improving flavor is not particularly limited, as long as it includes a step of blending vegetable oil and dead beneficial bacteria so that the concentration of dead beneficial bacteria is 0.5 billion (100 million cells / 100 mL) or more, and the concentration of vegetable oil is 0.1% by mass or more.

[0067] The process of blending vegetable oil with dead beneficial bacteria can be the same as the process described in the method for producing the liquid food of the present invention.

[0068] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples. Various measurements and evaluations were performed for each test section described later using the following methods.

[0069] <pH Measurement> The pH of the beverages in each test group was measured at a temperature of 20°C using a pH meter (Toa DKK Co., Ltd., "HM-41").

[0070] (Test 1) Effect of Adding Dead Beneficial Bacteria (JCM5805) on the Oil Odor of Vegetable Oil To investigate the change in the oil odor of vegetable oil due to the addition of dead beneficial bacteria (Lactococcus lactis subspecies lactis JCM5805), the following test was conducted. <Sample Preparation> Dead beneficial bacteria of Lactococcus lactis subspecies lactis JCM5805 were used as the dead beneficial bacteria. Dead beneficial bacteria and sunflower oil (manufactured by Showa Sangyo Co., Ltd., product name "Olein Rich") as the vegetable oil were added to deionized water to achieve the beneficial bacteria concentration and vegetable oil concentration shown in Table 1. The mixture was filled into cans and sterilized in a retort sterilizer at 121°C for 5 minutes to prepare test groups 1-8. The pH of the beverages in each test group is shown in Table 1.

[0071] <Sensory Evaluation> Five trained panelists with sensory discrimination abilities evaluated the beverages obtained in each of the above test groups, adjusted to approximately 20°C, for oily odor, unpleasant stickiness, and off-odor (odor of the culture medium derived from beneficial bacteria) based on the evaluation criteria below. The average score of all five panelists was calculated. The standard error of the average values ​​of all panelists was 0.22 or less. The results are shown in Table 1. For the evaluation of oily odor and unpleasant stickiness of the beverages, a beverage with a beneficial bacteria concentration of 0 cells / 100 mL and a vegetable oil concentration of 1.5% by mass (Test Group 1) was given a score of 10.0 points. Furthermore, a beverage with a similar composition to Test Group 27, which was described later in relation to Test 3, without beneficial bacteria and with a vegetable oil concentration of 10% by mass, was given a score of 30.0 points. The interval from 10.0 to 30.0 points was divided equally to obtain differences in evaluation values ​​in 0.5-point increments. The scores were assigned on a scale from 1.0 (no oily odor / unpleasant stickiness at all) to 30.0 (higher scores indicate stronger oily odor and unpleasant stickiness, which is undesirable). Regarding the off-odor (bacterial odor) of the beverages, a beverage with a beneficial bacteria concentration of 0 cells / 100 mL and a vegetable oil concentration of 1.5% by mass (Test Group 1) was scored 1.0, and a beverage with a beneficial bacteria concentration of 5000 cells / 100 mL and a vegetable oil concentration of 1.5% by mass (Test Group 8) was scored 10.0. The range from 1.0 (no odor characteristic of beneficial bacteria or culture medium odor at all) to 10.0 was divided equally and evaluated in 0.5-point increments (higher scores indicate stronger off-odor, which is undesirable).

[0072]

[0073] (Test 2) Effect of Adding Dead Beneficial Bacteria (Rhamnosus) on the Oil Odor of Vegetable Oil To investigate the change in the oil odor of vegetable oil due to the addition of dead beneficial bacteria (Rhamnosus), the following test was conducted. <Sample Preparation> As the dead beneficial bacteria, Rhamnosus powder (dead bacteria containing one or more species of Lactobacillus rhamnosus) was used. Dead beneficial bacteria and sunflower oil as the vegetable oil were added to deionized water to achieve the beneficial bacteria concentration and vegetable oil concentration shown in Table 2. The mixture was filled into cans and sterilized in a retort sterilizer at 121°C for 5 minutes to prepare test sections 9-13. Note that test section 1 and test section 9, which were prepared in Test 1, have the same composition. The pH of the beverages in each test section is shown in Table 2.

[0074] <Sensory Evaluation> Five trained panelists with sensory discrimination abilities evaluated the beverages obtained in each test group, adjusted to approximately 20°C, based on the same evaluation criteria as in Test 1, regarding oily odor, unpleasant stickiness, and off-odors of the beverage (bacterial odor; odor of culture medium derived from beneficial bacteria). The average score of all five panelists was calculated. The standard error of the average values ​​of all panelists was 0.37 or less. The results are shown in Table 2.

[0075] (Test 3) Effects of changing the concentration of vegetable oil To investigate the effects of changing the concentration of vegetable oil while fixing the concentration of dead beneficial bacteria (Lactococcus lactis subspecies lactis JCM5805), the following test was conducted. <Sample preparation> Using the same dead beneficial bacteria as in Test 1, dead beneficial bacteria and sunflower oil (manufactured by Showa Sangyo Co., Ltd., product name "Olein Rich") as vegetable oil were added to deionized water to achieve the concentrations of beneficial bacteria and vegetable oil shown in Table 3. The samples were filled into cans and sterilized in a retort sterilizer at 121°C for 5 minutes to prepare test groups 14-28. The pH of the beverages in each test group is shown in Table 3.

[0076] <Sensory Evaluation> Five trained panelists with sensory discrimination abilities evaluated the beverages obtained in each test group, adjusted to approximately 20°C, based on the same evaluation criteria as in Test 1, regarding oily odor, unpleasant stickiness, and off-odors of the beverage (bacterial odor; odor of culture medium derived from beneficial bacteria). The average score of all five panelists was calculated. The standard error of the average values ​​of all panelists was 0.44 or less. The results are shown in Table 3.

[0077]

[0078] (Test 4) Effects of changing the type of vegetable oil To investigate the effects of changing the type of vegetable oil while fixing the concentration of dead beneficial bacteria (Lactococcus lactis subspecies lactis JCM5805), the following tests were conducted. <Sample preparation> Using the same dead beneficial bacteria as in Test 1, dead beneficial bacteria and various oils shown in Table 4 as vegetable oils were added to deionized water to achieve the concentrations of beneficial bacteria and vegetable oils shown in Table 4. The samples were filled into cans and sterilized in a retort sterilizer at 121°C for 5 minutes to prepare test plots 29-44. Note that processed oils (palm oil) and oat oil contained components other than vegetable oils in the raw materials used. Therefore, the addition rates for processed oils (palm oil) and oat oil shown in Table 4 are "addition rates calculated as 100% vegetable oil." The pH of the beverages in each test plot was as shown in Table 4. The specifications of the various oils and fats are as follows: Processed oils and fats (palm oil): Miyoshi Oil Magic Fat 215 Almond oil: Aarhus Karlshamn Almond Oil Rapeseed oil: Kanegen Hirata Sangyo First Press Pure Rapeseed Oil Rice bran oil: J-Oil Mills Ajinomoto Healthy Rice Bran Oil Oat oil: Seti Oats Wheat Oil SWEOAT (Registered Trademark) OIL Coconut oil: Cocowell Organic Coconut Oil Sesame oil: Kadoya Kinjirushi Pure Sesame Oil Olive oil: J-Oil Mills Ajinomoto Olive Oil

[0079] <Sensory Evaluation> Five trained panelists with sensory discrimination abilities evaluated the beverages obtained in each test group, adjusted to approximately 20°C, based on the same evaluation criteria as in Test 1, regarding oily odor, unpleasant stickiness, and off-odors of the beverage (bacterial odor; odor of culture medium derived from beneficial bacteria). The average score of all five panelists was calculated. The standard error of the average values ​​of all panelists was 0.35 or less. The results are shown in Table 4.

[0080]

[0081] (Test 5) Effects of using different plant-based milks To investigate the effects of changing the type of plant-based milk while fixing the concentration of dead beneficial bacteria (Lactococcus lactis subspecies lactis JCM5805), the following tests were conducted. <Sample Preparation> Using the same dead beneficial bacteria as in Test 1, dead beneficial bacteria were added to the various plant-based milks shown in Tables 5 and 6 to achieve the concentrations of beneficial bacteria and vegetable oils shown in Tables 5 and 6. The samples were filled into cans and sterilized in a retort sterilizer at 121°C for 5 minutes to prepare test groups 45-70. The pH of the beverages in each test group was as shown in Tables 5 and 6. The vegetable oil concentration was adjusted using deionized water so that the amount carried over from each type of plant-based milk was 0.9%. The specifications of each type of plant-based milk are as follows. Barley Milk: IsolaBio Barley Milk Oat Milk: Marusan Oat Milk Craft Almond Milk: Topvalu Almond Milk Sugar-Free Multigrain Milk: Pokka Sapporo Multigrain Milk Coconut Milk: IsolaBio Coconut Drink Unsweetened Hemp Milk: Ecomil Organic Hemp Milk (Unsweetened) Soy Milk: Marusan Organic Soy Milk Unsweetened Pea Milk: Snow Brand Megmilk Plant Label Pea Drink Hazelnut Milk: Ecomil Hazelnut Milk Macadamia Milk: Haruna Produce 137 Degrees Macadamia Nut Milk Pistachio Milk: Haruna Produce 137 Degrees Pistachio Milk Walnut Milk: Haruna Produce 137 Degrees Walnut Milk Rice Milk: IsolaBio Organic Rice Milk

[0082] <Sensory Evaluation> Five trained panelists with sensory discrimination abilities evaluated the beverages obtained in each test group, adjusted to approximately 20°C, based on the same evaluation criteria as in Test 1, regarding oily odor, unpleasant stickiness, and off-odors of the beverage (bacterial odor; odor of culture medium derived from beneficial bacteria). The average score of all five panelists was calculated. The standard error of the average values ​​of all panelists was 0.37 or less. The results are shown in Tables 5 and 6.

[0083]

[0084]

[0085] (Test 6) Effects of Emulsifier and Homogenizer Treatment To investigate the effects of changing the emulsifier addition rate and / or homogenization treatment with a homogenizer while fixing the dead bacterial concentration of beneficial bacteria (Lactococcus lactis subspecies lactis JCM5805), the following tests were conducted. <Sample Preparation> Using the same dead beneficial bacteria as in Test 1, dead beneficial bacteria, sunflower oil as the vegetable oil, and the emulsifier shown in Table 7 (Mitsubishi Chemical Corporation sucrose palmitate P-1670) were added to deionized water to achieve the beneficial bacterial concentration, vegetable oil concentration, and emulsifier concentration shown in Table 7. The samples were filled into cans and sterilized in a retort sterilizer at 121°C for 5 minutes to prepare test plots 71-78. For test plots 71-76, homogenization treatment (flow rate 180 L / hour, temperature 60°C, pressure 15 MPa) was performed, followed by filling into cans and sterilization in a retort sterilizer at 121°C for 5 minutes. The pH of the beverages in each test plot is shown in Table 7. <Sensory Evaluation> The beverages obtained from each test plot, adjusted to approximately 20°C, were evaluated by five trained panelists with sensory discrimination abilities for oily odor, unpleasant stickiness, and off-odors of the beverage (bacterial odor; culture medium odor derived from beneficial bacteria) based on the same evaluation criteria as in Test 1. The average score of all five panelists was calculated. The standard error of the average values ​​of all panelists was 0.37 or less. The results are shown in Table 7.

[0086]

[0087] (Test 7) ​​Effect of pH In order to investigate the effect of pH while fixing the concentration of dead beneficial bacteria (Lactococcus lactis subspecies lactis JCM5805), the following tests were conducted. <Sample Preparation> Using the same dead beneficial bacteria as in Test 1, dead beneficial bacteria, sunflower oil as vegetable oil, and citric acid were added to deionized water to achieve the beneficial bacteria concentration, vegetable oil concentration, and pH shown in Table 8. The samples were filled into cans and sterilized in a retort sterilizer at 121°C for 5 minutes to prepare test groups 79-80. The pH of the beverages in each test group was as shown in Table 8. <Sensory Evaluation> Five trained panelists with sensory discrimination abilities evaluated the beverages obtained from each test group, adjusted to approximately 20°C, for oily odor, unpleasant stickiness, and off-odors of the beverage (bacterial odor; culture medium odor derived from beneficial bacteria) based on the same evaluation criteria as in Test 1. The average score of all five panelists was calculated. The standard error of the average values ​​for all panelists was 0.36 or less. The results are shown in Table 8.

[0088]

[0089] Tables 1 and 2 show that when 1.5% by mass of vegetable oil is added, an oily odor and unpleasant stickiness occur (test sections 1 and 9), and this oily odor and unpleasant stickiness can be improved by adding 0.5 billion (cilli / 100 mL) or more of beneficial bacteria (JCM5805, CRL1505). Furthermore, it can be seen that when the amount of beneficial bacteria added is high, there is a tendency for a characteristic odor derived from the addition of beneficial bacteria, as well as a culture medium odor, to occur. From Table 3, it can be seen that when 500 billion (cilli / 100 mL) of beneficial bacteria are added and no vegetable oil is added, there is naturally no oily odor or unpleasant stickiness at all (test section 14), and the oily odor and unpleasant stickiness tend to get stronger as the amount of vegetable oil added increases (test sections 15, 17, 19, 21, 23, 25, 27). Furthermore, comparing test plots 15, 17, 19, 21, 23, 25, and 27 with the adjacent test plot (containing 50 billion beneficial bacteria per 100 mL), it can be seen that the addition of beneficial bacteria resulted in improvements in oily odor and unpleasant stickiness. Moreover, referring to the improvement rates for oily odor and unpleasant stickiness, it can be seen that the improvement effect was particularly significant in test plots with vegetable oil addition amounts ranging from 0.1% to 3%. Table 4 shows that when beneficial bacteria were added to various vegetable oils, improvements in oily odor and unpleasant stickiness were obtained. Tables 5 and 6 show that even when the vegetable oil was derived from various plant milks, improvements in oily odor and unpleasant stickiness were obtained by beneficial bacteria. Table 7 shows that even when emulsifiers were added and when homogenizer treatment was performed, improvements in oily odor and unpleasant stickiness were obtained by beneficial bacteria. Table 8 shows that when the pH is 4.6 or higher, the effect of beneficial bacteria in improving oily odor and unpleasant stickiness tends to be even better.

[0090] According to the present invention, it is possible to provide a liquid food product in which the oily odor derived from vegetable oils is suppressed.

Claims

1. A liquid food containing dead beneficial bacteria and vegetable oil, wherein the concentration of dead beneficial bacteria is 0.5 billion cells / 100 mL or more, and the concentration of vegetable oil is 0.1% by mass or more.

2. The liquid food according to claim 1, wherein the useful bacteria is one or more selected from the group including Lactobacillus, Weissella, Bifidobacterium, and Lactococcus.

3. The liquid food according to claim 1, wherein the beneficial bacterium is Lactobacillus rhamnosus CRL1505 or Lactococcus lactis subspecies lactis JCM5805.

4. The liquid food according to claim 1, wherein the vegetable oil is one or more selected from the group including nut oil, grain oil, seed oil, fruit oil, and processed oils derived therefrom.

5. The liquid food according to claim 1, further comprising one or more types of plant-based milk.

6. The liquid food according to claim 1, wherein the ratio X / Y of the concentration Y (mass%) of vegetable oil to the concentration X (billion cells / 100 mL) of dead beneficial bacteria is 0.04 or more and 100,000 or less.

7. The liquid food according to claim 1, wherein the pH is 4.5 or higher.

8. The liquid food according to claim 1, further containing an emulsifier.

9. A liquid food according to any one of claims 1 to 8, which is a packaged beverage.

10. The liquid food according to claim 9, which is a packaged beverage filled in a paper container.

11. A method for producing a liquid food containing dead beneficial bacteria and vegetable oil, comprising the step of blending the beneficial bacteria at a concentration of 0.5 billion cells / 100 mL or more and the vegetable oil at a concentration of 0.1% by mass or more.

12. A method for suppressing the oily odor of a liquid food containing dead beneficial bacteria and vegetable oil, comprising the step of blending the beneficial bacteria at a concentration of 0.5 billion cells / 100 mL or more and the vegetable oil at a concentration of 0.1% by mass or more.

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