AU2019259549B2 - Beverage, bottled beverage, and method for suppressing aggregation of bacterial cells or treated bacterial cell product - Google Patents

Beverage, bottled beverage, and method for suppressing aggregation of bacterial cells or treated bacterial cell product Download PDF

Info

Publication number
AU2019259549B2
AU2019259549B2 AU2019259549A AU2019259549A AU2019259549B2 AU 2019259549 B2 AU2019259549 B2 AU 2019259549B2 AU 2019259549 A AU2019259549 A AU 2019259549A AU 2019259549 A AU2019259549 A AU 2019259549A AU 2019259549 B2 AU2019259549 B2 AU 2019259549B2
Authority
AU
Australia
Prior art keywords
mass
content
beverage
bacterial cell
bacterial cells
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
AU2019259549A
Other versions
AU2019259549A1 (en
Inventor
Toshimasa Higuchi
Keiichi Matsuura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asahi Soft Drinks Co Ltd
Asahi Group Holdings Ltd
Original Assignee
Asahi Soft Drinks Co Ltd
Asahi Group Holdings Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Asahi Soft Drinks Co Ltd, Asahi Group Holdings Ltd filed Critical Asahi Soft Drinks Co Ltd
Publication of AU2019259549A1 publication Critical patent/AU2019259549A1/en
Application granted granted Critical
Publication of AU2019259549B2 publication Critical patent/AU2019259549B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Provided is a beverage that does not contain any proteins derived from milk, wherein: the beverage contains bacteria and/or a bacteria-treated substance, and soybean polysaccharides; and the beverage satisfies formulas 1 to 3. Formula 1: 0.001 mass% ≤ (bacteria content and/or bacteria-treated substance content) (mass%) ≤ 0.22 mass% Formula 2: 0.0001 mass% ≤ soybean polysaccharide content (mass%) ≤ 1 mass% Formula 3: 0.1 ≤ {soybean polysaccharide content (mass%)/(bacteria content and/or bacteria-treated substance content) (mass%)}

Description

SPECIFICATION BEVERAGE, BOTTLED BEVERAGE, AND METHOD FOR SUPPRESSING AGGREGATION OF BACTERIAL CELLS OR TREATED BACTERIAL CELL PRODUCT TECHNICAL FIELD
[0001]
The present invention relates to a beverage, a bottled beverage,
and a method for suppressing aggregation of bacterial cells or a
treated bacterial cell product.
BACKGROUND ART
[0002]
In the related art, various components have been blended in
beverages from the viewpoints of palatability, appearance,
storability, and the like. For example, Patent Document 1 discloses
that, in a beverage including fermented milk, a soybean
polysaccharide andwater-insoluble fermentedcellulose particles are
used to suppress precipitation of milk protein.
[0003]
In addition, on the other hand, with the recent improvement in
health consciousness, beverages including lactic acid bacteria have
attracted attention as functional beverages. There are beverages
including lactic acid bacteria, and in such beverages including the
lactic acid bacteria, aggregation of a lactic acid bacteria powder
is known. Thus, for example, Patent Document 2 discloses a technique
of including native gellan gum and a water-soluble calcium salt and controlling a pH to disperse insoluble solids such as the lactic acid bacteria powder.
RELATED DOCUMENT PATENT DOCUMENT
[0004]
[Patent Document 1] Japanese Unexamined Patent Publication No.
2014-19
[Patent Document 2] Japanese Unexamined Patent Publication No.
2007-325506
SUMMARY OF THE INVENTION TECHNICAL PROBLEM
[0005]
However, in the technique described in Patent Document 1,
precipitation due to aggregation of proteins included in fermented
milkwas suppressedusing the insoluble fermentedcellulose particles
and the soybean polysaccharides in combination. Also, in the
technique described in Patent Document 2, a specific polymer
polysaccharide such as native gellan gum was required. Since the
native gellan gum tends to be decomposed by acid, there is room for
improvement in the degree offreedomin design, suchas limitingusable
acidic components.
[0006]
The present inventor has conducted intensive studies to include
bacterial cells such as lactic acid bacteria or a treated bacterial
cell product, and to suppress floc-like aggregates caused by the bacterial cells or the treated bacterial cell product. As a result, the present inventor has found that there is a condition under which a good effect of suppressing aggregation is obtained by blending the bacterial cells or the treated bacterial cell product with a soybean polysaccharide in a predetermined ratio, and has completed the present invention. In particular, it is effective for a beverage that does not including a milk-derived protein.
SOLUTION TO PROBLEM
[0007]
According to the present invention,
there is provided abeverage that does not include amilk-derived
protein, the beverage including:
bacterial cells and/or a treated bacterial cell product; and
a soybean polysaccharide, in which the following Expressions 1 to
3 are satisfied.
Expression 1: 0.001 mass% (content of bacterial cells and/or
treated bacterial cell product) (mass%) < 0.22 mass%
Expression 2: 0.0001 mass% : content of soybean polysaccharide
(mass%) 1 mass%
Expression 3: 0.1 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial cell
product) (mass%)}
[0008]
Further, according to the present invention, there is provided
a beverage that does not include a milk-derived protein, the beverage
including: bacterial cells and/or a treated bacterial cell product;
and a soybean polysaccharide, in which the following Expressions 4 to 6 are satisfied.
Expression 4: 0.22 mass% < (content of bacterial cells and/or
treated bacterial cell product) (mass%) < 0.35 mass%
Expression 5: 0.044 mass% < content of soybean polysaccharide
(mass%) 1 mass%
Expression 6: 0.2 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial cell
product) (mass%)}
[00091
According to the present invention, there is provided a bottled
beverage obtained by filling a container with the beverage.
[0010]
Further, according to the present invention, there is provided
a method for suppressing aggregation of bacterial cells or treated
bacterial cell products, which satisfies the following Expressions
8 to 10 in a beverage including bacterial cells and/or a treated
bacterial cell product and a soybean polysaccharide.
Expression 8: 0.001 mass% (content of bacterial cells and/or
treated bacterial cell product) (mass%) < 0.22 mass%
Expression 9: 0.0001 mass%- content of soybean polysaccharide
(mass%) 1 mass%
Expression 10: 0.1 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial cell
product) (mass%)}
[0011]
Further, according to the present invention, there is provided
a method for suppressing aggregation of bacterial cells or treated bacterial cell products, which satisfies the following Expressions
11 to 13 in a beverage including bacterial cells and/or a treated
bacterial cell product and a soybean polysaccharide.
Expression 11: 0.22 mass% < (content of bacterial cells and/or
treated bacterial cell product) (mass%) < 0.35 mass%
Expression 12: 0.044 mass% < content of soybean polysaccharide
(mass%) 1 mass%
Expression 13: 0.2 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial cell
product) (mass%)}
ADVANTAGEOUS EFFECTS OF INVENTION
[0012]
According to the present invention, it is possible to
effectively suppress aggregation of bacterial cells or a treated
bacterial cell product of a beverage.
DESCRIPTION OF EMBODIMENTS
[0013]
Hereinafter, embodiments of the present invention will be
described. In addition, in the present specification, unless
otherwise specified, a content of each component indicates the mass
(mass%) with respect to the mass of the entire beverage.
[0014]
<Beverage>
Abeverage of the present invention includes either ofbacterial
cells and a treated bacterial cell product, and may include both of them. Examples of a kind of the beverage include a functional beverage, a non-lacticbeverage, a sports beverage, and a Near Water.
Also, a beverage that does not include a milk-derived protein is
subject of the present invention.
The sports beverage is a beverage that includes a large amount
of minerals and is mainly drunk in order to quickly supply water or
minerals that are lost as sweat due to exercise or the like. In
addition, Near Water include a beverage that looks like water at first
glance or has turbidity due to an emulsifier. Furthermore, abeverage
designed so that flavor and sweetness of fruits or dairy products
are felt is subject of the present invention.
[0015]
In the beverage of the present invention, "(content ofbacterial
cells and/or treated bacterial cell product) (mass%)", "(content of
soybean polysaccharide) (mass%)", and "content of soybean
polysaccharide (mass%)/(content of bacterial cells and/or treated
bacterial cell product) (mass%)} are in specific ranges.
Specifically, the beverage is as follows.
[0016]
The beverage of the present invention satisfies Expressions 1
to 3.
Expression 1: 0.001 mass% (content of bacterial cells and/or
treated bacterial cell product) (mass%) < 0.22 mass%
Expression 2: 0.0001 mass% : content of soybean polysaccharide
(mass%) 1 mass%
Expression 3: 0.1 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial cell product) (mass%)}
Moreover, a preferable upper limit of Expression 3 is 1000.
[0017]
In addition, the beverage of the present invention satisfies
Expressions 4 to 6.
Expression 4: 0.22 mass% < (content of bacterial cells and/or
treated bacterial cell product) (mass%) < 0.35 mass%
Expression 5: 0.044 mass% < content of soybean polysaccharide
(mass%) 1 mass%
Expression 6: 0.2 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial cell
product) (mass%)}
Further, an upper limit of the Expression 6 is preferably 4.54.
[0018]
When setting the {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial cell
product) (mass%)} to be equal to or more than the lower limit, it
becomes easy to improve the effect of suppressing aggregation while
maintaining a good balance of palatability of the beverage.
On the other hand, when setting the {content of soybean
polysaccharide (mass%)/(content of bacterial cells and/or treated
bacterial cell product) (mass%) } to be equal to or less than the upper
limit, the function or palatability of the beverage can be improved
while maintaining the flavor of the beverage, and a good aggregation
suppressing effect can be retained.
[0019]
That is, in the beverage of the present invention, dispersibility of the bacterial cells and the treated bacterial cell products is improved by specifying the ranges of "(content of bacterial cells and/or treated bacterial cell product) (mass%)",
"(content of soybean polysaccharide) (mass%)", and "content of
soybean polysaccharide (mass%)/(content of bacterial cells and/or
treated bacterial cell product) (mass%)}". In other words, the
present invention is obtained by finding conditions under which an
excellent effect of suppressing aggregation of the bacterial cells
and/or the treated bacterial cell products is obtained when
appropriately blending the bacterial cells and/or the treated
bacterial cell product with a soybean polysaccharide.
[0020]
[Bacterial cell and treated bacterial cell product]
Examples of the bacterial cells include lactic acid bacterial
cells and yeast cells. Also, lactic acid bacteria include
lactobacillus and lactococcus, as well as bifidobacteria as the
lactic acid bacteria in a broad sense. The lactic acid bacteria cells
are notparticularly limited as long as the bacteria cells are commonly
used in foods and drinks, and examples thereof include lactic acid
bacteria cells belonging to Lactobacillus genus, Bifidobacterium
genus, Leuconostoc genus, Lactococcus genus, Pediococcus genus,
Enterococcus genus, Streptococcus genus, and Weissella genus. These
bacterial cells may be used alone or two or more kinds thereof may
be used in combination.
For example, lactic acid bacteria cells of L. acidophilus can
be obtained by a method described in International Publication No.
WO 2012/029825, lactic acid bacteria cells of L. gasseri can be obtained by a method described in Japanese Unexamined Patent
Publication No. 2015-96542, bacterial cells of L. amylovorus can be
obtained by a method described in International Publication No.
2011/155518, and a treated product such as a disrupted bacterial cell
product of lactic acid bacteria can be obtained by a method described
in International Publication No. 2011/155518.
[0021]
Examples of the treated bacterial cell product include a
bacterial cell-disrupted product obtained by destroying the
bacterial cell as described above. In addition, examples of the
bacterial cell and the treated bacterial cell product used in the
present invention include those obtained by freeze-drying or
spray-drying.
[0022]
A lower limit of a total content (mass%) of (bacterial cells
and/or treated bacterial cell product) is preferably 0.001 mass% or
more, 0.002 mass% or more, 0.003 mass% or more, 0.005 mass% or more,
0.01 mass% or more, 0.02 mass% or more, 0.05 mass% or more, 0.06 mass%
or more, 0.07 mass% or more, 0.08 mass% or more, 0.09 mass% or more,
0.1 mass% or more, and 0.15 mass% or more, in this order, with respect
to the whole beverage. Accordingly, a function of the bacterialcells
can be effectively obtained.
[0023]
On the other hand, an upper limit of the total content (mass%)
of (bacterial cells and/or treated bacterial cell product) is
preferably 0.35 mass% or less, 0.3 mass% or less, 0.25 mass% or less,
and 0.22 mass% or less, in this order. Accordingly, a balance between the good effect of suppressing aggregation and the palatability of the beverage can be made good.
[0024]
[Soybean polysaccharide]
The soybean polysaccharide is a water-soluble polysaccharide
extracted from soybean, and has hemicellulose as a main component.
Examples of commercially available soybean polysaccharide include
Soyafive SZ-R100 (manufactured by Fuji Oil Co., Ltd.) and SM-1200
(manufactured by San-Ei Gen F.F.I., Inc.).
[0025]
The content (mass%) of the soybean polysaccharide is set
according to the total content (mass%) of the (bacterial cells and/or
treated bacterial cell product).
Specifically, when the totalcontent (mass%) of (bacterialcells
and/or treated bacterial cell product) satisfies Expression 1, a
preferable lower limit of the content (mass%) of the soybean
polysaccharide is 0.0001 mass% or more, 0.0025 mass% or more, 0.003
mass% or more, 0.004 mass% or more, 0.005 mass% or more, 0.007 mass%
or more, and 0.01 mass% or more, from the viewpoint of obtaining the
good effect of suppressing aggregation. On the other hand, the upper
limit of the content (mass%) of the soybean polysaccharide is 1 mass%
or less. However, from the viewpoint of maintaining the function
or flavor and the palatability of the beverage, the upper limit is
preferably 0.9 mass% or less, 0.8 mass% or less, and 0.7 mass% or
less, in this order.
In addition, when the total content (mass%) of (bacterial cells
and/or treated bacterial cell product) satisfies Expression 4, a preferable lower limit of the content (mass%) of the soybean polysaccharide is more than 0.044 mass%, and more preferably 0.05 mass% or more, from the viewpoint of obtaining the good effect of suppressing aggregation. On the other hand, the upper limit of the content (mass%) of the soybean polysaccharide is 1 mass% or less.
However, from the viewpoint of maintaining the function or flavor
and the palatability of the beverage, the upper limit is preferably
0.9 mass% or less, 0.8 mass% or less, and 0.7 mass% or less, in this
order.
[0026]
In addition, in the beverage of the present invention,
absorbance at a wavelength of 660 nm satisfies the following
Expression 7. When the absorbance is equal to or more than the lower
limit and equal to or less than the upper limit, the beverage has
a good appearance.
Expression 7: 0 absorbance 3.3
The absorbance can be adopted for the appearance of a general
beverage. Also, 3.3 or less of absorbance at a wavelength of 660
nm can be adopted for a functional beverage, a sports beverage, a
Near Water, and the like. Therefore, the beverage of the present
invention can be distributed and sold as a beverage such as a general
beverage, a functional beverage, a sports drink, and a Near Water.
For the absorbance, the absorbance of each beverage at a
wavelength of 660 nm can be measured using a spectrophotometer.
[0027]
[Physical property or property of beverages]
The beverage of the present invention may be a non-carbonated beverage, and can be a carbonated beverage including a carbon dioxide gas. In this case, a gas volume of the carbon dioxide gas to be added is not particularly limited, and is preferably 1.0 or more and 5.0 or less, and more preferably 2.0 or more and 4.0 or less. The gas volume refers to a value obtained by dividing the volume of the carbon dioxide gas dissolved in a carbonated beverage at 1 atm and 20°C by the volume of the carbonated beverage.
[0028]
The pH (200C) of the beverage of the present invention is not
particularly limited, as long as the pH is weakly acidic, but the
pH is preferably 6.5 or lower, more preferably 6 or lower, and still
more preferably 5.5 or lower. On the other hand, the pH (200C) of
the beverage is preferably 3 or higher, more preferably 3.2 or higher.
[0029]
When the beverage of the present invention is produced, pH
adjustment is not necessary if the pH is within the above ranges
depending on the raw materials used. However, if the pH is not within
the above ranges, pH adjustment is performed using a pH adjuster.
A lower limit thereof is preferably 3.0 or more.
[0030]
As the pH adjuster, an organic or inorganic edible acid or a
salt thereof generally used as an acidulant may be used, and examples
thereof include organic acids such as a citric acid, a malic acid,
a tartaricacid, an aceticacid, aphyticacid, alacticacid, afumaric
acid, a succinic acid, and a gluconic acid, and inorganic acids such
as a phosphoric acid, or sodium salts, calcium salts, or potassium
salts thereof. The amount ofthe pH adjuster usedis not particularly limited as long as the pH adjuster can set a desired pH and does not affect the flavor of the beverage.
[0031]
Although a Brix value of the beverage of the present invention
is not particularly limited, the Brix value is preferably 0.1 to 35,
and more preferably 0.5 to 20, from the viewpoint of obtaining
appropriate calories while making the flavor good.
[0032]
The Brix value (Bx) is the reading of a sugar refractometer at
20C, and is a value (Bx) measured at 20°C using, for example, a digital
refractometer Rx-5000a (manufactured by ATAGO CO.,LTD.).
[0033]
In the beverage of the present invention, other components
usually used in general beverages can be blended within a range not
impairing the present invention.
[0034]
[Other components]
For example, the beverage of the present invention may use a
thickening polysaccharide other than the soybean polysaccharide.
The thickening polysaccharide is a polysaccharide that imparts
viscosity to an aqueous liquid and is a kind of thickening stabilizer.
Examples of the thickening polysaccharide other than the soybean
polysaccharide, include agar, gelatin, pectin, carrageenan,
galactomannan, glucomannan, xanthan gum, guar gum, tamarind seedgum,
tamarind gum, gum arabic, tara gum, and alginate. Among these, one
kind or two or more kinds selected from pectin, carrageenan, locust
bean gum, xanthan gum, guar gum, tamarind seed gum, tamarind gum, and gum arabic are preferable.
[00351
For example, in order to impart sweetness, monosaccharides (such
as glucose, fructose, xylose, and galactose), disaccharides (such
as sucrose, maltose, lactose, trehalose, and isomaltulose),
oligosaccharides (such as fructooligosaccharides,
maltooligosaccharides, isomaltooligosaccharides,
galactooligosaccharides, and coupling sugars), sugar alcohol (such
as erythritol, xylitol, sorbitol, maltitol, lactitol, reduced
isomaltulose, and reduced starch syrup), and isomerized sugar such
as fructose-glucose liquid sugar may be blended in the beverage of
the present invention. Further, high-intensity sweeteners such as
sucralose, aspartame, acesulfame potassium, and steviamay be blended
therein.
[00361
In addition, for example, in the beverage of the present
invention, fruit juice or the like can be blended.
[0037]
To the beverage of the present invention, various additives
acceptable to the beverage, such as antioxidants (such as tocopherol,
ascorbicacid, and cysteine hydrochloride), fragrances (suchas lemon
flavor, orange flavor, grape flavor, peach flavor, and apple flavor),
and pigments (such as carotenoid pigments, anthocyanin pigments,
safflower pigments, gardeniapigments, caramelpigments, and various
synthetic colorants) may be added. In addition, various functional
components such as vitamins (such as vitamin B group, vitamin C,
vitamin E, and vitamin D), minerals (such as calcium, potassium, and magnesium), and dietary fiber may be added in anticipation of enhancement in health function.
[00381
<Method for producing beverage>
The beverage of the present invention can be produced by a known
method. Specifically, the bacterial cells or treated bacterial cell
products can be homogenized in advance, and then mixed with water
and other components such as soybean polysaccharide to prepare a
beverage, followed by heat sterilization to prepare a beverage.
[00391
<Bottled beverage>
A bottled beverage of the present invention is obtained by
filling a container with the beverage.
[0040]
As the container, a known beverage sealable container can be
appropriately selected and used. For example, a hermetic container
made of glass, paper, plastic (such as polyethylene terephthalate
(PET)), aluminum, steel, or the like alone or a composite material
or a laminated material thereof can be used. The kind of container
is not particularly limited, and examples thereof include a plastic
bottle, an aluminum can, a steel can, a paper pack, a chilled cup,
and a bottle. Further, a color of the container is preferably
transparent, and more preferably colorless and transparent, from the
viewpoint ofobserving the appearance of the beverage from the outside
and checking transparency, a color, and the like. In addition, the
container is preferably a PET bottle, from the viewpoint of
handleability, distribution, portability, and the like.
[00411
The capacity of the container is appropriately set in
consideration of the function and the palatability of the beverage,
and the amount of the bacterial cell or the treated bacterial cell
product blended, and for example, the capacity is 50 ml to 2 L.
[0042]
<Method for suppressing aggregation of bacterial cells or
treated bacterial cell product>
A method for suppressing aggregation of the bacterial cells or
the treated bacterial cell products of the present invention
satisfies the following Expressions 8 to 10 in a beverage including
bacterial cells and/or a treated bacterial cell product and a soybean
polysaccharide.
Expression 8: 0.001 mass% (content of bacterial cells and/or
treated bacterial cell product) (mass%) < 0.22 mass%
Expression 9: 0.0001 mass% : content of soybean polysaccharide
(mass%) 1 mass%
Expression 10: 0.1 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial cell
product) (mass%)}
In addition, as a preferable embodiment, it is preferable that
the beverage is a beverage that does not include the milk-derived
protein. Moreover, apreferable upper limit ofExpression 10 is 1000.
As a result, a good effect of suppressing aggregation of the
bacterial cell or the treated bacterial cell products is obtained.
[0043]
Also, a method for suppressing aggregation of the bacterial cells or the treated bacterial cell products of the present invention satisfies the following Expressions 11 to 13 in a beverage including bacterial cells and/or a treated bacterial cell product and a soybean polysaccharide.
Expression 11: 0.22 mass% < (content of bacterial cells and/or
treated bacterial cell product) (mass%) < 0.35 mass%
Expression 12: 0.044 mass% < content of soybean polysaccharide
(mass%) 1 mass%
Expression 13: 0.2 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial cell
product) (mass%)}
In addition, as a preferable embodiment, it is preferable that
the beverage is a beverage that does not include the milk-derived
protein. Further, an upper limit of the Expression 13 is preferably
4.54.
[0044]
The embodiments of the present invention have been described
above, but these are examples of the present invention, and various
configurations other than the above can be adopted.
[Examples]
[0045]
Next, the present invention will be described in detail with
reference to examples, but the content of the present invention is
not limited to the examples.
[0046]
[Raw material of beverage]
• Lactic acid bacteria powder A: Bacterial species L.
acidophilus
• Lactic acid bacteria powder B (Treated bacterial cell
product): Bacterial species L. amylovorus
• Lactic acid bacteria powder C: Bacterial species L. gasseri
For the lactic acid bacteria powder B (Treated bacterial cell
product; bacterial species L. amylovorus), the disrupted bacterial
cell powder described in International Publication No. 2011/155518
was used.
Also, in all cases, lactic acid bacteria powders (A, B, and C)
obtained by freeze-drying were used.
- Soybean polysaccharide: "Product name SM 1200" manufactured
by San-Ei Gen F.F.I., Inc.
[0047]
[Experiment 1]
<No. 1>
The lactic acid bacteria powder Awas added to water and adjusted
so as to have a concentration of 1%, and the mixture was treated with
a homomixer at 5000 rpm for 5 minutes to prepare a lactic acid
bacteria-including liquid.
5mass% ofgranulated sugar, 0.15mass% ofanhydrous citricacid,
0.07 mass% of trisodium citrate, and 0.0001 mass% of a soybean
polysaccharide were mixed with the lactic acid bacteria-including
liquid obtained above, and a beverage was prepared so as to have 0.001
mass% of lactic acid bacteria powder. Next, the beverage was
sterilized by heating, and a PET bottle (content volume 100 ml) was
filled with the beverage to obtain a bottled beverage.
[0048]
<No. 2 to No. 37>
A bottled beverage was obtained in the same manner as that of
No. 1, except that the lactic acid bacteria powder was selected and
blending amount of the lactic acid bacteria powder and the soybean
polysaccharide were adjusted so that compositions shown in Table 1
were obtained.
[0049]
<No. 38 to No. 47>
A bottled beverage was obtained in the same manner as that of
No. 1, except that the lactic acid bacteria powder was selected and
blending amount of the lactic acid bacteria powder and the soybean
polysaccharide were adjusted so that compositions shown in Tables
2 and 3 were obtained.
[0050]
The following measurement and evaluation were performed using
the obtained bottled beverage. Results are shown in Tables 1 to 3.
[Measurement]
• Sugar content (Brix value): Sugar content was measured using
a refractometer for sugar "RX-5000a" manufactured by ATAGO CO.,LTD.
A liquid temperature of the beverage was 20°C.
•pH: Value (200C) measured by GST-5741C manufactured by DKK-TOA
Corporation.
[0051]
[Evaluation]
The obtained bottled beverage was allowed to stand at 200C for
48 hours and then visually observed for appearance, and the following
evaluations were performed.
[Presence or absence of precipitation]
1 Precipitation
2 No precipitation
[Aggregated state of precipitate]
1 Fine-grained precipitate [No floc-like aggregate (flock-like
precipitate)] (Excellent)
2 There are few floc-like aggregates (precipitate), but it
cannot be said that the floc-like aggregate does not exist at all
(Very Good)
3 There are somewhat floc-like aggregates (precipitate) (Good)
4 There are floc-like aggregate (precipitate) (Average)
[0 052]
[Table 1] Lactic Physical acid Soybean Soybean Evaluation property bacteria polysaccharide plschrd/at value powder - acid bacteria powderPrsneo
No. Kind Mass% Mass% (mass ratio) absence of Aggregated Sugar pH precipitation state content 1 A 0.0001 0.1 1 1 5.1 3.5 2 A 0.001 0.0005 0.5 1 1 5.1 3.5 3 A 0.002 2 1 1 5.1 3.5 4 A 0 0 1 3 5.1 5.0 A 0.0004 0.1 1 2 5.1 3.5 6 A 0.002 0.5 1 1 5.1 3.5 7 A 0.008 2 1 1 5.1 3.5 8 A 0.004 0.01 2.5 1 2 5.1 5.0 9 B 0 0 1 4 5.1 3.5 B 0.01 2.5 1 1 5.1 3.5 11 C 0 0 1 4 5.1 3.4 12 C 0.01 2.5 1 1 5.1 3.4 13 A 0 0 1 4 5.1 3.5 14 A 0.0001 0.01 1 3 5.1 3.5 A 0.1 0.001 0.1 1 2 5.1 3.5 16 A 0.1 0.005 0.5 1 1 5.1 3.5 17 A 0.01 1 1 1 5.1 3.5 18 A 0.05 5 1 1 5.2 3.5 19 A 0 0 1 4 5.1 3.5 A 0.0001 0.0025 1 3 5.1 3.5 21 A 0.001 0.025 1 3 5.1 3.5 22 A 0.4 0004 0.1 1 2 5.2 3.5 03 04 .10.512 .
. 23 A 0.01 0.25 1 2 5.2 3.5 A 0.05 1.25 1 1 5.2 3.5 26 A 0.1 2.5 1 1 5.2 3.6 27 A 0 0 1 4 5.2 ,3.5 28 A 0.0001 0.001 1 3 5.2 3.5 29 A 0.001 0.01 1 3 5.2 3.5 A 0.10 0.01 0.1 1 2 5.2 3.6 31 A 0.05 0.5 1 1 5.2 3.6 32 A 0.1 1 1 1 5.3 3.6 33 ,A 0.5 5 1 1 5.7 ,3.8 34 A 0.0044 0.02 1 3 5.3 3.6 A 0.2 0022 0.1 1 2 5.3 3.7 36 A 0.11 0.5 1 1 5.4 3.7 37 A 0.44 2 1 1 5.7 3.9
[00531
[Table 2] Lactic Physical acid Soybean Soybean Evaluation property bacteria polysaccharide polysaccharide/Lactic value powder acid bacteria powder
No. KindMass% Mass% (mass ratio) absence of Aggregated Sugar pH precipitation state contend 38 A 0.03 0.1 1 3 5.4 3.7
39 A 0.15 0.5 1 2 5.6 3.8
40 A 0.6 2 1 1 6.0 4.0 0.3 41 A 0.06 0.2 1 2 5.4 3.8
42 A 0.09 0.3 1 2 5.5 3.8
43 A 0.12 0.4 1 2 5.5 3.8
[0054]
[Table 3] Lactic acid Soybean . Soybean Evaluation Physical bacteria polysaccharidepolysaccharide/Lactic property value powder acid bacteria powder
No.KindMass% Mass% (mass ratio) absence of Aggregated Sugar pH precipitation state conten p 44 A 0.001 1000 1 1 6.0 4.0
45 A 0.04 25 1 1 6.1 4.0 1 46 A 0.22 4.55 1 1 6.3 4.1
47 A 0.3 3.33 1 1 6.3 4.1
[0055]
From the results, beverages with the evaluations of 1:
fine-grained precipitate [No floc-like aggregate (flock-like
precipitate)] (A) and 2: there are few floc-like aggregates
(precipitate), but it cannot be said that the floc-like aggregate
does not exist at all (B) in [Aggregated state of precipitate] were
determined as having excellent appearance and passed.
[0056]
[Experiment 2] Verification of absorbance for generalbeverages
A commercially available product "Neokura N-6" (manufactured by San-Ei Gen F.F.I., Inc.) was blended to a prepared liquid obtained by mixing 5 mass% of sugar, 0.15 mass% of anhydrous citric acid, and
0.07 mass% of trisodium citrate so as to have blending ratios shown
in Table 4, and a model beverage that can be adopted for beverages
such as a generalbeverage, a functionalbeverage, a sports beverage,
and a Near Water was prepared, and absorbance thereof was measured.
- Absorbance measurement conditions
Measurement wavelength: 660 nm
Measuring equipment: U-3900H (manufactured by HITACHI)
Measurement conditions: Quartz cell and optical path length 10
mm
[0057]
[Table 4]
Blending ratio of Neokura Absorbance (Mass%) 0.1 0.339 0.25 0.823 0.5 1.719 1 2.416 3 3.004 5 3.207
[0058]
All the model beverages had no problem in the appearance of the
beverage.
[0059]
Priority is claimed on Japanese Patent Application No.
2018-086256, filed 27 April 2018, and the content of which is
incorporated herein by reference.
23a
[0060]
Reference to any prior art in the specification is not an
acknowledgement or suggestion that this prior art forms part of the
common general knowledge in any jurisdiction or that this prior art
could reasonably be expected to be combined with any other piece of
prior art by a skilled person in the art.

Claims (8)

1. An unfermented beverage that does not include a milk-derived
protein, including:
bacterial cells and/or a treated bacterial cell product;
and
a soybean polysaccharide,
wherein the bacterial cells and/or the treated bacterial
cell product are a lactic acid bacteria powder and / or a lactic
acid bacteria processed product, and
the following Expressions 1 to 3 are satisfied,
wherein absorbance at a wavelength of 660 nm and optical
path length of 10 nm satisfies the following Expression 7; and
excluding beverages including a lactic acid-fermented egg
white.
Expression 1: 0.001 mass % < (content of bacterial cells
and/or treated bacterial cell product) (mass%) < 0.22 mass%
mass% Expression 2: 0.0001 < content of soybean
polysaccharide (mass%) 1 mass%
Expression 3: 0.1 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial
cell product) (mass%)}
Expression 7: 0 absorbance 3.3
2. An unfermented beverage that does not include a milk-derived
protein, including:
bacterial cells and/or a treated bacterial cell product; and a soybean polysaccharide, wherein the bacterial cells and/or the treated bacterial cell product are a lactic acid bacteria powder and / or a lactic acid bacteria processed product, and the following Expressions 4 to 6 are satisfied (excluding beverages including a lactic acid-fermented egg white), wherein absorbance at a wavelength of 660 nm and optical path length of 10 nm satisfies the following Expression 7; and excluding beverages including a lactic acid-fermented egg white.
Expression 4: 0.22 mass% < (content of bacterial cells
and/or treated bacterial cell product) (mass%) < 0.35 mass%
Expression 5: 0.044 mass% < content of soybean
polysaccharide (mass%) 1 mass%
Expression 6: 0.2 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial
cell product) (mass%)}
Expression 7: 0 absorbance 3.3
3. The beverage according to claims 1 and 2,
wherein the beverage is any one selected from a sports
beverage or a Near Water.
4. A bottled beverage obtained by filling a container with the
beverage according to any one of claims 1 to 3.
5. A method for suppressing aggregation of bacterial cells or
treated bacterial cell products in an unfermented beverage that
includes a bacterial cells and/or a treated bacterial cell
product and a soybean polysaccharide and does not include a
milk-derived protein,
wherein the bacterial cells and/or the treated bacterial
cell product are a lactic acid bacteria powder and / or a lactic
acid bacteria processed product,
which satisfies the following Expressions 8 to 10
(excluding a method for suppressing aggregation of bacterial
cells or treated bacterial cell products in beverages including
a lactic acid-fermented egg white); and
wherein the method excludes a method for manufacturing of a
beverage including a lactic acid-fermented egg white.
Expression 8: 0.001 mass % < (content of bacterial cells
and/or treated bacterial cell product) (mass%) < 0.22 mass%
Expression 9: 0.0001 mass% < content of soybean
polysaccharide (mass%) 1 mass%
Expression 10: 0.1 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial
cell product) (mass%)}
6. A method for suppressing aggregation of bacterial cells or
treated bacterial cell products in an unfermented beverage that
includes a bacterial cells and/or a treated bacterial cell
product and a soybean polysaccharide and does not include a
milk-derived protein, wherein the bacterial cells and/or the treated bacterial cell product are a lactic acid bacteria powder and / or a lactic acid bacteria processed product, which satisfies the following Expressions 11 to 13); and wherein the method excludes a method for suppressing aggregation of bacterial cells or treated bacterial cell products in a beverage including a lactic acid-fermented egg white.
Expression 11: 0.22 mass% < (content of bacterial cells
and/or treated bacterial cell product) (mass%) < 0.35 mass%
Expression 12: 0.044 mass% < content of soybean
polysaccharide (mass%) 1 mass%
Expression 13: 0.2 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial
cell product) (mass%)}
7. A method for manufacturing of an unfermented beverage that
includes bacterial cells and/or a treated bacterial cell product
and a soybean polysaccharide and does not include a milk-derived
protein,
wherein the bacterial cells and/or the treated bacterial
cell product are a lactic acid bacteria powder and / or a lactic
acid bacteria processed product,
which satisfies the following Expressions 8 to 10; wherein
the method excludes a method for manufacturing of a beverage
including a lactic acid-fermented egg white.
Expression 8: 0.001 mass% < (content of bacterial cells and/or treated bacterial cell product) (mass%) < 0.22 mass% mass% Expression 9: 0.0001 < content of soybean polysaccharide (mass%) 1 mass%
Expression 10: 0.1 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial
cell product) (mass%)}
8. A method for manufacturing of an unfermented beverage that
includes bacterial cells and/or a treated bacterial cell product
and a soybean polysaccharide and does not include a milk-derived
protein,
wherein the bacterial cells and/or the treated bacterial
cell product are a lactic acid bacteria powder and / or a lactic
acid bacteria processed product,
which satisfies the following Expressions 11 to 13;
wherein the method excludes a method for manufacturing of a
beverage including a lactic acid-fermented egg white.
Expression 11: 0.22 mass% < (content of bacterial cells
and/or treated bacterial cell product) (mass%) < 0.35 mass%
Expression 12: 0.044 mass% < content of soybean
polysaccharide (mass%) 1 mass%
Expression 13: 0.2 {content of soybean polysaccharide
(mass%)/(content of bacterial cells and/or treated bacterial
cell product) (mass%)}
AU2019259549A 2018-04-27 2019-04-15 Beverage, bottled beverage, and method for suppressing aggregation of bacterial cells or treated bacterial cell product Active AU2019259549B2 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2018086256A JP7194511B2 (en) 2018-04-27 2018-04-27 Beverage, packaged beverage, method for suppressing aggregation of bacterial cells or treated bacterial cells, and method for producing beverage
JP2018-086256 2018-04-27
PCT/JP2019/016106 WO2019208291A1 (en) 2018-04-27 2019-04-15 Beverage, packaged beverage, and method for suppressing agglutination of bacteria or bacteria-treated substance

Publications (2)

Publication Number Publication Date
AU2019259549A1 AU2019259549A1 (en) 2020-11-26
AU2019259549B2 true AU2019259549B2 (en) 2024-02-08

Family

ID=68294645

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2019259549A Active AU2019259549B2 (en) 2018-04-27 2019-04-15 Beverage, bottled beverage, and method for suppressing aggregation of bacterial cells or treated bacterial cell product

Country Status (4)

Country Link
JP (1) JP7194511B2 (en)
AU (1) AU2019259549B2 (en)
TW (1) TWI811340B (en)
WO (1) WO2019208291A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112385759B (en) * 2020-09-22 2023-03-31 西南大学 Preparation method of purple sweet potato and blueberry compound beverage
EP4378321A1 (en) * 2021-07-28 2024-06-05 Kirin Holdings Kabushiki Kaisha Lactobacillus-containing beverage and method for producing same

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017104730A1 (en) * 2015-12-18 2017-06-22 アサヒ飲料株式会社 Microbial cell-containing beverage
WO2018168913A1 (en) * 2017-03-15 2018-09-20 アサヒ飲料株式会社 Beverage containing lactic acid bacterium powder and high-intensity sweetener, method or producing said beverage, method for improving flavor of said beverage, and flavor improving agent for said beverage

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4338096B2 (en) * 2006-10-31 2009-09-30 株式会社 伊藤園 Container drink
BRPI0812232A2 (en) * 2007-06-06 2014-12-16 Fuji Oil Co Ltd Method for the production of water-soluble polysaccharide
JP5868791B2 (en) * 2012-06-15 2016-02-24 株式会社 伊藤園 Milk beverage and method for producing milk beverage
JP5622879B2 (en) * 2013-03-05 2014-11-12 サッポロビール株式会社 Soy milk fermented beverage and method for producing the same
JP2015023829A (en) * 2013-07-26 2015-02-05 キユーピー株式会社 Beverage
CN104366634A (en) * 2013-08-16 2015-02-25 青岛道合生物科技有限公司 Healthy wild chrysanthemum flower probiotic drink
CN104509901A (en) * 2013-09-27 2015-04-15 青岛畅绿生物研究所 Nymphaea tetragona plant probiotic multi-flavor health beverage
CN104255930A (en) * 2014-09-29 2015-01-07 内蒙古农业大学 Probiotics active soybean milk beverage and preparation method thereof
JP6616100B2 (en) * 2015-05-15 2019-12-04 フロイント産業株式会社 Process for producing powdered composition containing dead cells of lactic acid bacteria and / or bifidobacteria
CN105495235A (en) * 2015-12-04 2016-04-20 天益食品（徐州）有限公司 High-antioxidant burdock fermented beverage and preparation method thereof
JP6837654B2 (en) * 2016-09-29 2021-03-03 大洋香料株式会社 Clear acidic milky beverage and its manufacturing method

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017104730A1 (en) * 2015-12-18 2017-06-22 アサヒ飲料株式会社 Microbial cell-containing beverage
WO2018168913A1 (en) * 2017-03-15 2018-09-20 アサヒ飲料株式会社 Beverage containing lactic acid bacterium powder and high-intensity sweetener, method or producing said beverage, method for improving flavor of said beverage, and flavor improving agent for said beverage

Also Published As

Publication number Publication date
JP7194511B2 (en) 2022-12-22
AU2019259549A1 (en) 2020-11-26
WO2019208291A1 (en) 2019-10-31
TW201944899A (en) 2019-12-01
TWI811340B (en) 2023-08-11
JP2019187353A (en) 2019-10-31

Similar Documents

Publication Publication Date Title
JP3607240B2 (en) Drink jelly
ES2356826T3 (en) ACIDIFIED MILK DRINK.
US20130171294A1 (en) Nutritional Compositions
US7241467B2 (en) Stabilized milk product containing juice
CN104970103B (en) A kind of carbonic acid milk beverage and preparation method thereof
KR20180030409A (en) Instant drinks with improved texture by controlled protein aggregates
AU2019259549B2 (en) Beverage, bottled beverage, and method for suppressing aggregation of bacterial cells or treated bacterial cell product
TWI414242B (en) Acidic milk beverage and method for producing the same
BR102014008054A2 (en) nutritional drinks
JP5792917B1 (en) Acidic milk beverage and method for producing the same
TWI739845B (en) Acidic lactic containing high clarified beverage, container-filled beverage and method of clarification of acidic lactic containing beverage
NZ527257A (en) Stabilized fruit flavored milk product containing milk, fruit, fruit juice, a stabiliser such as pectin and cations, having a ph in the range of from 3.2 to about 4.6
AU2019239273B2 (en) Beverage, bottled beverage, and method for dispersing insoluble solids in beverage
CN106550991B (en) Method for maintaining tissue state stability of lactobacillus beverage in shelf life
JP6385756B2 (en) Acidic milk beverage for freezing
CN115334891A (en) Fermentation composition, method for producing fermentation composition, and survival rate improving agent
TWI693897B (en) Packed fruit juice-containing beverage for heating sales
TWI674846B (en) Packed fruit juice-containing beverage for heating sales
CN114468045A (en) Live bacterium type lactobacillus beverage and preparation method thereof
JP2018121542A (en) Acidic milky beverage
JP2017221168A (en) Container-packed jelly beverage

Legal Events

Date Code Title Description
DA3 Amendments made section 104

Free format text: THE NATURE OF THE AMENDMENT IS: AMEND THE INVENTION TITLE TO READ BEVERAGE, BOTTLED BEVERAGE, AND METHOD FOR SUPPRESSING AGGREGATION OF BACTERIAL CELLS OR TREATED BACTERIAL CELL PRODUCT

FGA Letters patent sealed or granted (standard patent)