JP2004254528A

JP2004254528A - Vegetable soup beverage

Info

Publication number: JP2004254528A
Application number: JP2003046194A
Authority: JP
Inventors: Yutaka Fujii; 豊藤井
Original assignee: SAKAMOTO KORYO KK
Current assignee: SAKAMOTO KORYO KK
Priority date: 2003-02-24
Filing date: 2003-02-24
Publication date: 2004-09-16
Anticipated expiration: 2023-02-24
Also published as: JP3987992B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide a vegetable soup beverage having no grassy smell and no strong vegetable smell, having bodily taste, reduced in fermentation time, and containing fermented vegetable soup. <P>SOLUTION: The vegetable soup beverage contains 4-10 wt.% of vegetable soup fermented with at least two kinds of lactobacillus selected from lactobacillus helveticus, lactobacillus acidophilus and lactobacillus casei. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】
本発明は野菜汁飲料に係わり、更に詳しくは発酵野菜汁を含む野菜汁飲料に関するものである。
【０００２】
【従来の技術】
周知の通り、最近の健康食、健康飲料の摂取の必要性の認識の高まりから、種々の野菜汁飲料が市場に出回っている。例えば以前からのトマト汁の他にキャベツ汁、セロリ汁、ほうれん草汁、各種野菜のミックス汁である。
これらは各々野菜不足を補い、健康に資するとされているが、青臭い、野菜臭あるいは雑味が強い為、又は個々の野菜なりに独特の風味を呈するが為に、これらを改善することを目的として野菜汁に対して乳酸菌を加えて発酵させた野菜汁飲料が提案され、且つ実用されるに至った。
【０００３】
例えば、特開２００２−２７９５５の発明に示されている。即ち乳酸菌で発酵させたキャベツ汁を含有するキャベツ発酵飲料である。この場合乳酸菌としてはラクトバシラス・プランタム（ＬａｃｔｏｂａｃｉｌｌｕｓＰｌａｎｔａｒｕｍ）を用いている。
更には、特公平７−４２０４の発明に示されている。
即ちトマト汁の中にラクトバシラス・ブルガリカス（ＬａｃｔｂａｃｉｌｌｕｓＢｕｌｕｇａｒｉｃｕｓ）の乳酸菌を接種して発酵させたトマトの乳酸発酵飲料である。
【０００４】
【発明が解決しようとする課題】
上記従来技術によると、特開２００２−２７９５５の発明の場合も、特公平７−４２０４号発明の場合も、青臭さ、等を解消できる。この青臭さの解消や、極端な野菜臭の解消、あるいは雑味臭の解消は、これを飲用する時飲用し易くする上で極めて重要なことで、本発明もこの点を解決しようとする技術である。
しかしながら、より重要な点は上記野菜汁に乳酸菌を接種して培養し発酵野菜汁とする場合の培養時間の短縮化が発酵野菜汁及びそれを含む野菜汁飲料の生産性の向上に大きく役立つという点であり、この点よりみると従来技術の場合、特開２００２−２７９５５の発明ではラクトバシラス・プランタムの１種類の乳酸菌を用い、特公平７−４２０４の発明ではラクトバシラス・ブルガリカスの１種類の乳酸菌を用いており、つまり単一の乳酸菌を用いており、本発明者の実験では培養時間、即ち予め定めた一定の発酵度に達するまでの乳酸の一定の生成度を確保するまでの時間が４８時間（２日）程要していた。
【０００５】
【目的】
従って本発明の目的とするところは、青臭さや、極端な野菜臭や、雑味がなく、飲用し易い風味を呈する発酵野菜汁を含む野菜汁飲料を提供することは勿論のこと特にコク味、深味があり且つ野菜汁に対して乳酸菌を接種した後の乳酸菌の生育度が良好で、即ち早く発酵するに至る発酵野菜汁を含む野菜汁飲料を提供するにある。従って生産効率を改善できるようにするにある。
【０００６】
【課題を解決する為の手段】
上記目的を達成する為に本発明は次のようにしたものである。
即ち請求項１記載の発明は、乳酸菌で乳酸発酵せしめられる発酵野菜汁を含む野菜汁飲料に於いて、上記乳酸菌はラクトバシラス・ヘルべエティカス，ラクトバシラス・アシドフイラス，ラクトバシラス・カゼイの中から選ばれた少なくとも２種類以上の乳酸菌であると共に、上記発酵野菜汁を４〜１０重量％含有することを特徴とする野菜汁飲料である。
【０００７】
そして請求項２記載の発明は、乳酸菌と酵母で乳酸発酵せしめられる発酵野菜汁を含む野菜汁飲料に於いて、上記乳酸菌はラクトバシラス・ヘルベエティカス，ラクトバシラス・アシドフイラス，ラクトバシラス・カゼイの中から選ばれた少なくとも２種類以上の乳酸菌であると共に、上記発酵野菜汁を４〜１０重量％含有することを特徴とする野菜汁飲料である。
【０００８】
更に請求項３記載の発明は、上記乳酸菌が、原料の野菜汁に対して０．１〜０．５重量％の割合で接種されていることを特徴とする請求項１又は２記載の野菜汁飲料である。
【０００９】
加えて請求項４記載の発明は、上記乳酸菌がラクトバシラス・ヘルベエティカスとラクトバシラス・アシドフイラスとラクトバシラス・カゼイの３種類が混合されたものであることを特徴とする請求項１，２，３の何れか一項に記載の野菜汁飲料である。
【００１０】
そして請求項５記載の発明は、上記ラクトバシラス・ヘルベエティカスとラクトバシラス・アシドフイラスとラクトバシラス・カゼイが各々等量づつ配合されていることを特徴とする請求項４記載の野菜汁飲料である。
【００１１】
更に請求項６記載の発明は、上記酵母が清酒酵母であることを特徴とする請求項２記載の野菜汁飲料である。
【００１２】
又請求項７記載の発明は、上記清酒酵母がサッカロミセスセレビシエであることを特徴とする請求項６記載の野菜汁飲料である。
【００１３】
【作用】
上記構成によると、青臭さや、野菜臭、雑味がなく、コク味、深味のある発酵野菜汁を含む野菜汁とすることができると共に、原料野菜汁に対して乳酸菌接種後、約４０時間程で一定の発酵度に達することができた。
【００１４】
【実施例】
先ず、実施例１を説明する。その製法、手順を示す図１に従い説明する。
先ず原料野菜１を準備する。野菜としてはニンジン、トマト、セロリ、パセリ、レタス、キャベツ、クレソン、アスパラガス、ピーマン、ブロッコリー、ニンニク、玉ねぎ、ほうれん草、等各種のものを使用できるが、この実施例ではニンニクや玉ねぎあるいはほうれん草の如く蓚酸や硫化物を含み発酵性が阻害されるものを除き、ニンジン、トマト、セロリ、パセリ、レタスの混合したものを用いた。
先ずこれら野菜を洗浄２し、次いで切断、破砕等して微細化処理３を施すことによって汁化した。これによってペースト状の野菜汁原液４を得た。この野菜汁原液４はニンジン２０重量％、トマト２０重量％、セロリ２０重量％、パセリ２０重量％、レタス２０重量％であった。次にこれを有機酸を用いてＰＨ４．７に調整５し、且つ適量の水を加えて水分調整６をし、加熱７を９０℃、４０分間行い、次いで３７℃に冷却８した。
この後予め乳酸菌の三種類、即ちラクトバシラス・ヘルベエティカスとラクトバシラス・アシドフイラスとラクトバシラス・カゼイを混合して用意しておいた混合乳酸菌を接種した。この場合三種混合乳酸菌は野菜汁原液４に対して０．４重量％を接種した。而も各々等量を配合したものを用いた。これにより培養が開始され、約４０時間位で発酵させることができた。これは三種の乳酸菌を混合させて接種したので乳酸菌の共生培養のメカニズムが作用し、発酵が早くなったものと考えられる。このように発酵時間が早くなったので、生産効率を上げることができた。而も発酵時間が早くなることにより、野菜がもっている雑菌例えば耐熱菌等の増殖防止に役立った。且つ三種の乳酸菌が混じり合って乳酸を生成するので、青味臭、強い野菜臭を消すのみならず、コク味、深味のある風味とすることができた。
さて、この後８５℃、１５分間殺菌１１し、冷却１２を経て発酵野菜汁１３を生産した。この後、その他の飲用材料、例えば濃度や糖度を適宜に調整した水、又は発酵していない野菜汁あるいは果汁を加えて配合１５し、容器に充填１６し、野菜汁飲料１７を得た。この場合最終製品の野菜汁飲料１７に対し発酵野菜汁の含有量は７重量％であった。
上記に於いて三種の乳酸菌を接種した例を示したが、少なくとも上記乳酸菌の中から二種類以上の乳酸菌を混合してもよく、且つ野菜汁原液に対して０．１重量％〜０．５重量％の範囲で接種可能であり、又三種類の乳酸菌ラクトバシラス・ヘルベエティカスとラクトバシラス・アシドフイラスとラクトバシラス・カゼイの相互の割合を各々等量のみならず適宜変えることができる。而も最終製品の野菜汁飲料１７に対して、発酵野菜汁の含有量は目的、用途に応じ４重量％〜１０重量％の範囲で配合して最終製品とすることができるものである。
【００１５】
比較例として、実施例１で用いたと同じ原料野菜ニンジン、トマト、セロリ、パセリ、レタスの混合したものを使用した。而も各々等量配合した。
そして同じくＰＨ４．７に調整し、且つ水分調整も施し、９０℃４０分間殺菌を行い、３７℃に冷却して予め用意した単一の乳酸菌ラクトバシラス・プランタムを野菜汁原液に対して０．４重量％接種した。発酵時間は４８時間要した。
【００１６】
この後実施例１と同様の発酵野菜汁を７重量％含む野菜汁飲料を得て実施例１の野菜汁飲料と比較した。比較は、７人の被験者による表１の項目についての官能評価によって行なった。
以下に表１に示す。
【００１７】
【表１】官能試験の結果

【００１８】
上記の表１の結果から、実施例１の野菜汁飲料は従来の比較例品と同様に青臭さがなく、雑味感がないのは勿論のこと、特にコク味、深味が味覚されることが判った。
【００１９】
次に実施例２を説明する。その製法、手順を示す図２に従い説明する。
同じように原料野菜１を準備する。野菜としてはニンジン、セロリ、ニンニク、玉ねぎの混合したものを用いた。
同じようにこれら野菜を洗浄２し、次いで切断、破砕等して微細化処理３を施すことによって汁化した。これによってペースト状の野菜汁原液４を得た。この野菜汁原液４はニンジン２５重量％、セロリ２５重量％、ニンニク２５重量％、玉ねぎ２５重量％、であった。次に適量の水を加えて水分調整６をし、加熱７を９０℃、４５分間行い、次いで３７℃に冷却８した。
この後予め乳酸菌の三種類、即ちラクトバシラス・ヘルベエティカスとラクトバシラス・アシドフイラスとラクトバシラス・カゼイを混合して用意しておいた混合乳酸菌を接種した。この場合三種混合乳酸菌は野菜汁原液４に対して０．５重量％を接種し、４０時間培養した。而もこの例も各々等量を配合したものを用いた。この実施例２の場合、ニンニク、玉ねぎを原料野菜として用い、これらは発酵性に劣るものであるので、更に４０時間位の培養時間の経過後引き続き酵母、この例の場合清酒酵母の一つであるサッカロミセスセレビシエを０．２重量％接種１８した。そして２時間程培養せしめた。この２段階の培養、即ち発酵１０と１９により原料野菜中にニンニク、玉ねぎが含まれていても、それを十分発酵させることができる。
特に、第一段階の乳酸菌接種の発酵により特別のＰＨ調整を要することなくＰＨが４．６位に調整できるので、玉ねぎの異常発酵を抑制し、２段階目に於ける酵母接種による発酵を適度なものにすることができた。
さて、この後同じように８５℃、１５分間殺菌１１し、冷却１２を経て発酵野菜汁１３を生産した。この後、その他の飲用材料、例えば濃度や糖度を適宜に調整した水、又は発酵していない野菜汁あるいは果汁を加えて配合１５し、容器に充填１６し、野菜汁飲料１７を得た。この場合最終製品の野菜汁飲料１７に対し発酵野菜汁の含有量は１０重量％であった。
この例の場合も三種の乳酸菌を接種した例を示したが、少なくとも上記乳酸菌の中から二種類以上の乳酸菌を混合してもよく、且つ野菜汁原液に対して０．１重量％〜０．５重量％の範囲で接種可能であると共に三種類の乳酸菌ラクトバシラス・ヘルベエティカスとラクトバシラス・アシドフイラスとラクトバシラス・カゼイの相互の割合も各々等量のみならず適宜変えることができる。而も最終製品の野菜汁飲料１７に対して、発酵野菜汁の含有量は目的、用途に応じ４重量％〜１０重量％の範囲で配合して最終製品とすることができるものである。
且つ二段階目の接種酵母も清酒酵母のみならずパン酵母をも用いることが可能で、その接種量も０．１〜０．５重量％の範囲内で行うことができる。
【００２０】
比較例として、実施例２で用いたと同じ原料野菜ニンジン、セロリ、ニンニク、玉ねぎの混合したものを使用した。而も各々等量配合した。
そして水分調整も施し、９０℃４０分間殺菌を行い、３７℃に冷却して予め用意した単一の乳酸菌ラクトバシラス・プランタムを野菜汁原液に対して０．４重量％接種した。発酵時間は５０時間要した。
【００２１】
この後実施例１と同様の発酵野菜汁を１０重量％含む野菜汁飲料を得て実施例１の野菜汁飲料と比較した。比較は、７人の被験者による表２の項目についての官能評価によって行なった。
以下に表２に示す。
【００２２】
【表２】官能試験の結果

【００２３】
上記の官能試験表２に示す通り、ニンニクと玉ねぎが入っていても、二段階発酵の合計培養時間が４２時間と短くすることができた上で、ニンニクと玉ねぎのクセを取り除くことができ且つコク味の風味を出すことができた。
【００２４】
【効果】
以上詳述した如く本発明によれば、青味臭さ、強い野菜臭、雑味感がなく、逆にコク味又は深味がある発酵野菜汁を含む野菜汁飲料を提供できると共に、発酵時間を短縮化でき生産効率を上げることができる発酵野菜汁を含む野菜汁飲料を提供できる。
【図面の簡単な説明】
【図１】本発明の第一の実施例の発酵野菜汁を含む野菜汁飲料の製法の手順を示す図である。
【図２】本発明の第二の実施例の発酵野菜汁を含む野菜汁飲料の製法の手順を示す図である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a vegetable juice beverage, and more particularly, to a vegetable juice beverage containing fermented vegetable juice.
[0002]
[Prior art]
As is well known, various vegetable juice drinks are on the market due to the recent increase in the need to consume healthy foods and drinks. For example, in addition to tomato juice, cabbage juice, celery juice, spinach juice, and mixed juice of various vegetables in addition to the traditional tomato juice.
Each of these is said to compensate for the lack of vegetables and contribute to health, but the purpose is to improve them because they have a strong blue odor, vegetable odor or unpleasant taste, or because each vegetable has a unique flavor. Vegetable juice drinks obtained by adding lactic acid bacteria to vegetable juice and fermenting them have been proposed and have come into practical use.
[0003]
For example, this is disclosed in the invention of JP-A-2002-27955. That is, it is a cabbage fermented beverage containing cabbage juice fermented with lactic acid bacteria. In this case, Lactobacillus plantarum is used as the lactic acid bacterium.
Further, it is disclosed in the invention of Japanese Patent Publication No. 7-4204.
That is, it is a lactic acid fermented beverage of tomato fermented by inoculating lactic acid bacteria of Lactobacillus bulgaricus into tomato juice and fermenting it.
[0004]
[Problems to be solved by the invention]
According to the above prior art, the blue odor and the like can be eliminated both in the case of the invention of JP-A-2002-27955 and the case of the invention of Japanese Patent Publication No. 7-4204. The elimination of the green odor, the elimination of the extreme vegetable odor, or the elimination of the unpleasant odor is extremely important in making it easy to drink when drinking it, and the present invention also aims to solve this problem. It is.
However, a more important point is that shortening the culturing time when fermenting vegetable juice is inoculated with lactic acid bacteria in the above vegetable juice and culturing the fermented vegetable juice is greatly useful for improving the productivity of fermented vegetable juice and vegetable juice beverages containing it. From this point of view, in the case of the prior art, in the invention of JP-A-2002-27955, one kind of lactic acid bacterium of Lactobacillus plantum is used, and in the invention of Japanese Patent Publication No. 7-4204, one kind of lactic acid bacterium of Lactobacillus bulgaricus is used. In other words, a single lactic acid bacterium is used. It took about two hours.
[0005]
【Purpose】
Therefore, the purpose of the present invention is to provide a vegetable juice beverage containing fermented vegetable juice which has a greenish odor, an extreme vegetable odor, and a flavor that is easy to drink and has no savory taste. It is an object of the present invention to provide a vegetable juice beverage containing fermented vegetable juice which is deep and has a good growth rate of lactic acid bacteria after inoculating the vegetable juice with the lactic acid bacteria, that is, fermented vegetable juice which leads to early fermentation. Therefore, the purpose is to improve the production efficiency.
[0006]
[Means for solving the problem]
To achieve the above object, the present invention is as follows.
That is, the invention according to claim 1 is a vegetable juice beverage containing a fermented vegetable juice which is lactic acid-fermented with lactic acid bacteria, wherein the lactic acid bacteria are at least selected from Lactobacillus herveeticus, Lactobacillus acidophilus, and Lactobacillus casei. It is a vegetable juice beverage characterized in that it contains two or more lactic acid bacteria and contains 4 to 10% by weight of the above fermented vegetable juice.
[0007]
The invention according to claim 2 is a vegetable juice beverage containing fermented vegetable juice which is lactic acid-fermented with lactic acid bacteria and yeast, wherein the lactic acid bacteria are at least selected from Lactobacillus helveticus, Lactobacillus acidophilus, and Lactobacillus casei. It is a vegetable juice beverage characterized in that it contains two or more lactic acid bacteria and contains 4 to 10% by weight of the above fermented vegetable juice.
[0008]
The invention according to claim 3 is characterized in that the lactic acid bacterium is inoculated at a ratio of 0.1 to 0.5% by weight with respect to the raw vegetable juice. It is a beverage.
[0009]
In addition, the invention according to claim 4 is characterized in that the lactic acid bacterium is a mixture of three kinds of Lactobacillus helveticus, Lactobacillus acidophilus and Lactobacillus casei. It is a vegetable juice drink of the item.
[0010]
According to a fifth aspect of the present invention, there is provided the vegetable juice beverage according to the fourth aspect, wherein the Lactobacillus helveticus, Lactobacillus acidophilus, and Lactobacillus casei are mixed in equal amounts.
[0011]
The invention according to claim 6 is the vegetable juice beverage according to claim 2, wherein the yeast is sake yeast.
[0012]
The invention according to claim 7 is the vegetable juice beverage according to claim 6, wherein the sake yeast is Saccharomyces cerevisiae.
[0013]
[Action]
According to the above configuration, there is no greenish odor, no vegetable odor, no savory taste, and it is possible to obtain a vegetable juice including a fermented vegetable juice with a rich taste, and about 40 hours after inoculating lactic acid bacteria on the raw vegetable juice. At a certain degree of fermentation.
[0014]
【Example】
First, a first embodiment will be described. The manufacturing method and procedure will be described with reference to FIG.
First, raw material vegetable 1 is prepared. As vegetables, carrots, tomatoes, celery, parsley, lettuce, cabbage, watercress, asparagus, peppers, broccoli, garlic, onions, spinach, etc. can be used, but in this embodiment, like garlic, onions or spinach A mixture of carrots, tomatoes, celery, parsley, and lettuce was used, except for those containing oxalic acid and sulfide and inhibiting fermentability.
First, these vegetables were washed 2, then cut, crushed, etc., and subjected to a pulverization treatment 3 to make juice. Thereby, a paste-like undiluted vegetable juice 4 was obtained. This vegetable juice stock solution 4 was 20% by weight of carrot, 20% by weight of tomato, 20% by weight of celery, 20% by weight of parsley, and 20% by weight of lettuce. Next, the pH was adjusted to pH 4.7 using an organic acid, and the water content was adjusted by adding an appropriate amount of water. Heating was performed at 90 ° C. for 40 minutes, and then cooled to 37 ° C. 8.
Thereafter, a mixed lactic acid bacterium previously prepared by mixing three types of lactic acid bacteria, namely, Lactobacillus helveticus, Lactobacillus acidophilus, and Lactobacillus casei was inoculated. In this case, the mixed lactic acid bacteria were inoculated at 0.4% by weight with respect to the undiluted solution of vegetable juice 4. Each of them was also used in the same amount. As a result, the culture was started, and the fermentation was completed in about 40 hours. This is thought to be because the mechanism of co-cultivation of the lactic acid bacteria worked because the three kinds of lactic acid bacteria were mixed and inoculated, and fermentation was accelerated. Since the fermentation time was shortened in this way, the production efficiency could be increased. The fact that the fermentation time was shortened also helped to prevent the growth of various bacteria, such as heat-resistant bacteria, contained in the vegetables. In addition, since three kinds of lactic acid bacteria are mixed to produce lactic acid, not only the blue odor and the strong vegetable odor can be eliminated, but also a rich flavor and a rich flavor can be obtained.
After that, sterilization 11 was performed at 85 ° C. for 15 minutes, and after cooling 12, fermented vegetable juice 13 was produced. Thereafter, other drinking ingredients, for example, water whose concentration and sugar content were appropriately adjusted, or unfermented vegetable juice or fruit juice were added and blended, and the mixture was filled into a container to obtain a vegetable juice beverage. In this case, the content of the fermented vegetable juice was 7% by weight with respect to the vegetable juice beverage 17 of the final product.
Although an example in which three kinds of lactic acid bacteria are inoculated in the above is shown, at least two or more kinds of lactic acid bacteria may be mixed from the above lactic acid bacteria, and 0.1% by weight to 0.5% by weight based on the undiluted vegetable juice. The lactic acid bacteria Lactobacillus helveticus, Lactobacillus acidophilus, and Lactobacillus casei can be invariably changed in proportion to each other, not only in the same amount but also in each case. In addition, the content of fermented vegetable juice can be blended with the final product vegetable juice beverage 17 in the range of 4% by weight to 10% by weight depending on the purpose and application, and the final product can be obtained.
[0015]
As a comparative example, a mixture of the same raw material vegetable carrot, tomato, celery, parsley, and lettuce used in Example 1 was used. Each of them was also mixed in the same amount.
Then, the pH was adjusted to 4.7 and the water content was adjusted, sterilized at 90 ° C. for 40 minutes, cooled to 37 ° C., and a single lactic acid bacterium Lactobacillus plantum prepared in advance was added at a weight of 0.4 wt. % Inoculated. The fermentation time required 48 hours.
[0016]
Thereafter, a vegetable juice beverage containing 7% by weight of the same fermented vegetable juice as in Example 1 was obtained and compared with the vegetable juice beverage of Example 1. The comparison was performed by sensory evaluation of the items in Table 1 by seven subjects.
It is shown in Table 1 below.
[0017]
[Table 1] Sensory test results

[0018]
From the results in Table 1 above, the vegetable juice beverage of Example 1 has no blue odor and no unpleasant taste, as well as the conventional comparative example product, and especially the richness and deepness are tasted. I understood.
[0019]
Next, a second embodiment will be described. The manufacturing method and procedure will be described with reference to FIG.
Prepare raw material 1 in the same manner. As a vegetable, a mixture of carrot, celery, garlic and onion was used.
Similarly, these vegetables were washed 2, then cut, crushed, etc., and subjected to a pulverization treatment 3 to make juice. Thereby, a paste-like undiluted vegetable juice 4 was obtained. This vegetable juice stock solution 4 was 25% by weight of carrot, 25% by weight of celery, 25% by weight of garlic, and 25% by weight of onion. Next, an appropriate amount of water was added to adjust the water content, and heating 7 was performed at 90 ° C. for 45 minutes, and then cooled to 37 ° C. 8.
Thereafter, a mixed lactic acid bacterium previously prepared by mixing three types of lactic acid bacteria, namely, Lactobacillus helveticus, Lactobacillus acidophilus, and Lactobacillus casei was inoculated. In this case, the three-type mixed lactic acid bacteria were inoculated in an amount of 0.5% by weight based on the undiluted vegetable juice 4 and cultured for 40 hours. In each of these examples, an equal amount was used. In the case of Example 2, garlic and onion are used as raw vegetables, which are inferior in fermentability. Therefore, after a cultivation time of about 40 hours, the yeast continues, and in this case, one of the sake yeasts. A certain Saccharomyces cerevisiae was inoculated at 0.2% by weight18. Then, the cells were cultured for about 2 hours. Even if garlic and onion are contained in the raw vegetable by the two-stage culture, that is,

fermentation

10 and 19, it can be fermented sufficiently.
In particular, since the pH can be adjusted to about 4.6 without special pH adjustment by fermentation by lactic acid bacteria inoculation in the first stage, abnormal fermentation of onions is suppressed, and fermentation by yeast inoculation in the second stage is moderate. Could be made something.
By the way, after that, sterilization 11 was performed in the same manner at 85 ° C. for 15 minutes, followed by cooling 12 to produce fermented vegetable juice 13. Thereafter, other drinking ingredients, for example, water whose concentration and sugar content were appropriately adjusted, or unfermented vegetable juice or fruit juice were added and blended, and the mixture was filled into a container to obtain a vegetable juice beverage. In this case, the content of fermented vegetable juice was 10% by weight with respect to the vegetable juice beverage 17 of the final product.
This example also shows an example in which three kinds of lactic acid bacteria were inoculated. However, at least two kinds of lactic acid bacteria among the above lactic acid bacteria may be mixed, and 0.1% by weight to 0.1% by weight based on the undiluted vegetable juice. The inoculation is possible in the range of 5% by weight, and the mutual proportions of the three lactic acid bacteria Lactobacillus helveticus, Lactobacillus acidophilus and Lactobacillus casei can be varied not only in equal amounts but also appropriately. In addition, the content of fermented vegetable juice can be blended with the final product vegetable juice beverage 17 in the range of 4% by weight to 10% by weight depending on the purpose and application, and the final product can be obtained.
In addition, not only sake yeast but also baker's yeast can be used as the inoculated yeast in the second stage, and the inoculated amount can be in the range of 0.1 to 0.5% by weight.
[0020]
As a comparative example, a mixture of the same raw material vegetables used in Example 2 such as carrot, celery, garlic, and onion was used. Each of them was also mixed in the same amount.
Then, moisture was adjusted, sterilized at 90 ° C. for 40 minutes, cooled to 37 ° C., and a single lactic acid bacterium Lactobacillus plantum prepared in advance was inoculated at 0.4% by weight to the undiluted vegetable juice. The fermentation time required 50 hours.
[0021]
Thereafter, a vegetable juice drink containing 10% by weight of the same fermented vegetable juice as in Example 1 was obtained and compared with the vegetable juice drink of Example 1. The comparison was made by sensory evaluation of the items in Table 2 by seven subjects.
It is shown in Table 2 below.
[0022]
[Table 2] Sensory test results

[0023]
As shown in the above sensory test table 2, even if garlic and onion are contained, the total cultivation time of the two-stage fermentation can be reduced to 42 hours, and the garlic and onion habit can be removed, and A rich flavor was achieved.
[0024]
【effect】
As described in detail above, according to the present invention, it is possible to provide a vegetable juice beverage containing a fermented vegetable juice having a bluish odor, a strong vegetable odor, no unpleasant sensation and, on the contrary, a rich taste or a deep taste, and a fermentation time. A vegetable juice beverage containing fermented vegetable juice that can be shortened and increase production efficiency can be provided.
[Brief description of the drawings]
FIG. 1 is a diagram showing a procedure of a method for producing a vegetable juice beverage containing fermented vegetable juice according to a first embodiment of the present invention.
FIG. 2 is a diagram showing a procedure of a method for producing a vegetable juice beverage containing fermented vegetable juice according to a second embodiment of the present invention.

Claims

In a vegetable juice beverage containing a fermented vegetable juice that is lactic acid-fermented with lactic acid bacteria, the lactic acid bacteria are at least two or more lactic acid bacteria selected from Lactobacillus herveeticus, Lactobacillus acidophilus, Lactobacillus casei, A vegetable juice beverage comprising the fermented vegetable juice in an amount of 4 to 10% by weight.

In a vegetable juice beverage containing a fermented vegetable juice that is lactic acid-fermented with lactic acid bacteria and yeast, the lactic acid bacteria are at least two or more lactic acid bacteria selected from Lactobacillus helveticus, Lactobacillus acidophilus, Lactobacillus casei, A vegetable juice beverage comprising the fermented vegetable juice in an amount of 4 to 10% by weight.

The vegetable juice beverage according to claim 1 or 2, wherein the lactic acid bacteria are inoculated at a ratio of 0.1 to 0.5% by weight based on a raw material vegetable juice.

The vegetable juice beverage according to any one of claims 1, 2, and 3, wherein the lactic acid bacterium is a mixture of three types of Lactobacillus helveticus, Lactobacillus acidophilus, and Lactobacillus casei.

5. The vegetable juice beverage according to claim 4, wherein said Lactobacillus helveticus, Lactobacillus acidophilus, and Lactobacillus casei are mixed in equal amounts.

3. The vegetable juice beverage according to claim 2, wherein the yeast is sake yeast.

The vegetable juice beverage according to claim 6, wherein the sake yeast is Saccharomyces cerevisiae.