JP2020092646A - Non-fermented beverage, and composition for improving flavor of non-fermented beverage - Google Patents

Abstract

To provide a non-fermented beverage having improved flavor derived from a vegetable and/or derived from vinegar.SOLUTION: There are provided a non-fermented beverage containing a preparation of Bifidobacterium bacteria, and a composition for improving flavor of the non-fermented beverage including a preparation of Bifidobacterium bacteria. Preferably, the non-fermented beverage is an acidic beverage. Preferably, the non-fermented beverage is vegetable juice or a vinegar-based beverage. Preferably, Bifidobacterium bacteria are Bifidobacterium breve and/or Bifidobacterium infantis.SELECTED DRAWING: None

Description

The present technology relates to a non-fermented beverage and a composition for improving the flavor of a non-fermented beverage.

In recent years, non-fermented beverages such as vegetable juice, vinegar-based beverages, fruit juice beverages, etc. have been attracting attention due to concerns about insufficient intake of vegetables and increasing health consciousness due to westernization of food, and they tend to be ingested daily.
However, there are many users who are shy of vegetable juice and vinegared drinks.

Therefore, for example, in Patent Document 1, by using tomato juice, dietary fiber, and a sweetener as a food additive in combination, the sweetness is strong and the mouthfeel is sufficient, and the throat is sloppy. It has been proposed to provide a packaged vegetable beverage that meets consumers' needs and is easy to drink.

Further, for example, in Patent Document 2, in order to suppress the sourness of vinegar in a vinegar beverage and the unpleasant sensation of the throat without affecting the flavor, a polysaccharide is added to a beverage containing vinegar, A method for suppressing the sensation of vinegar stimulation has been proposed, characterized in that the beverage has a viscosity of 5 mPa·s or more and 200 mPa·s or less.

JP, 2011-103783, A Japanese Patent Laid-Open No. 2018-61510

As described above, in a non-fermented beverage using a vegetable-derived product and/or vinegar as a beverage raw material, the unpleasant flavor such as a vegetable-specific blue odor or a vinegar-specific vinegar easily stands out. A technique capable of improving such an unfavorable flavor derived from vegetables and/or vinegar is desired.

Therefore, the main purpose of the present technology is to provide a non-fermented beverage having an improved flavor derived from vegetables and/or vinegar.

The present inventor, as a result of diligent studies, found that the culture of Bifidobacterium bacteria can reduce the green odor derived from a vegetable-derived material and/or vinegar-derived vinegar, and that it can impart a rich flavor, Completed the invention. The present invention is as follows.

The present technology provides a non-fermented beverage containing a culture of Bifidobacterium.
The present technology also provides a composition for improving the flavor of a non-fermented beverage, which contains a culture of a Bifidobacterium genus bacterium.
The non-fermented beverage may be an acidic beverage.
The non-fermented beverage may be a vegetable juice or a vinegar-based beverage.
The Bifidobacterium bacterium may be Bifidobacterium breve and/or Bifidobacterium infantis.
It may be a beverage with improved flavor.
The flavor of the non-fermented beverage may be improved by one kind or two or more kinds selected from reduction of blue odor, reduction of vinegar corners and imparting a rich taste.

According to the present technology, it is possible to provide a non-fermented beverage having an improved flavor derived from vegetables and/or vinegar. Note that the effects described here are not necessarily limited and may be any effects described in the present technology.

Hereinafter, preferred embodiments for carrying out the present technology will be described. The embodiments described below are examples of typical embodiments of the present technology, and the scope of the present technology should not be construed narrowly. In this specification, percentages are expressed by mass unless otherwise specified.

<1. Non-fermented beverage of this technology>
The present technology is a non-fermented beverage containing a culture of Bifidobacterium. It is preferable that the non-fermented beverage is an acidic beverage. Further, it is preferable that the non-fermented beverage is a vegetable juice or a vinegar-based beverage.
It is preferable that the Bifidobacterium bacterium is Bifidobacterium breve and/or Bifidobacterium infantis.
By the culture of Bifidobacterium of the present technology, it is possible to provide a non-fermented beverage having an improved flavor derived from vegetables and/or vinegar, and as the flavor improvement, preferably, a blue odor reduction, Examples include, but are not limited to, reducing vinegar corners and imparting a rich taste.

The beverage according to the present technology is preferably a non-fermented beverage, but the raw material used in the present technology may be a fermented raw material and is not particularly limited depending on the presence or absence of fermentation. It is preferable that the beverage of the present technology is not fermented with the Bifidobacterium bacterium of the present technology in the manufacturing process after adding the raw materials.
Further, the non-fermented beverage of the present technology preferably contains at least a vegetable-derived product and/or vinegar as a raw material. As a result, the health-promoting effect of the vegetable-derived product and/or vinegar, and the effects and flavors of these can be expected.
The non-fermented beverage of the present technology is preferably an acidic beverage, and more preferably vegetable juice and/or vinegar-based beverage. The vegetable juice and/or vinegar-based beverage is preferably adjusted to an acidic region with a pH adjuster or the like.

In the present specification, “green odor” refers to the odor felt when inhaling alcohols such as hexanol and hexanal, aldehydes, disulfides and phthalides contained in vegetables and fruits.
In the present specification, “vinegar corner” refers to a sensation of irritating sensation around the throat during eating of a food or drink containing vinegar.
In the present specification, "kokumi" means a taste that cannot be expressed by 5 basic tastes (sweetness, saltiness, sourness, bitterness and umami), and not only basic tastes such as thickness, spread, sustainability, and unity, but also basic tastes. It means a taste that also enhances the taste around.

<1-1. Bifidobacterium bacterium for obtaining culture of the present technology>
The bacterium of the genus Bifidobacterium used for obtaining the culture of the present technology is not particularly limited. More specific examples of the Bifidobacterium bacterium include Bifidobacterium longum subsp. longum; Bifidobacterium longum subsp. longum; (Bifidobacterium longum subsp. infantis); Bifidobacterium breve; Bifidobacterium bifidum; Bifidobacterium pseudocatenulatum; Bifidobacterium animalis -Bifidobacterium animalis subsp. animalis; Bifidobacterium animalis subsp. lactis; Bifidobacterium adolescentis and the like.

Among these, preferred examples include Bifidobacterium breve, Bifidobacterium longum subspecies longum (hereinafter, also referred to as “Bifidobacterium longum”), and Bifidobacterium longum subspecies Examples include Infantis (also referred to as “Bifidobacterium infantis”), Bifidobacterium pseudocatenaratum, and Bifidobacterium bifidum.
In the present technology, among these, Bifidobacterium breve and/or Bifidobacterium infantis is more preferable from the viewpoint of the flavor improving effect.
Examples of Bifidobacterium breve include Bifidobacterium breve FERM BP-11175 (accession number: FERM BP-11175), Bifidobacterium breve NITE BP-02622 (accession number: NITE BP-02622), and the like. Is mentioned.
Examples of Bifidobacterium infantis include Bifidobacterium infantis NITE BP-02623 (accession number: NITE BP-02623) and the like.
You may use 1 type(s) or 2 or more types from the group which consists of said Bifidobacterium genus, and it may be used individually or in combination.

[1-1A. Example of strain for obtaining culture]
The strain of Bifidobacterium that can be used to obtain the culture of the present technology is not particularly limited. The strain is a strain that is included as a Bifidobacterium bacterium in a commercially available product, a strain that is stored as a culture collection by a microbial strain preservation institution, a strain that is preserved as an entrusted bacterium by an international depository institution under the Budapest Treaty. , Useful strains found in the future can be mentioned.
The strains that can be used to obtain the culture of the present technology include, for example, the strains (1) to (3) described below, and these can be used alone or in combination.

(1) Bifidobacterium breve FERM BP-11175 (consignment number: FERM BP-11175) (consignment date: August 25, 2009), consignee: Kazusa Kamaza, Kisarazu City, Chiba Prefecture, Japan 292-0818 2-5-8, National Institute of Advanced Industrial Science and Technology, Patent Biological Depository Center (Current Institute for Product Evaluation and Technology (NITE) Patent Biological Depository Center (IPOD) (NITE-IPOD). FERM BP-11175)) has been identified as a Bifidobacterium breve bacterium and has been deposited internationally under the Budapest Treaty.

(2) Bifidobacterium infantis NITE BP-02623 (consignment number: NITE BP-02623) (consignment date: January 26, 2018), consignee: Kazusa, Kisarazu City, Chiba Prefecture 292-0818 Japan 2-5-8 Kamafoot Room 122, National Institute for Product Evaluation Technology Patent Microorganism Depositary Center (NPMD). The strain (accession number: NITE BP-02623) was identified as Bifidobacterium longum subspecies infantis bacteria and has been deposited internationally under the Budapest Treaty. The strain is also available as a commercial product (M-63) from Morinaga Milk Industry Co., Ltd.
The Bifidobacterium infantis BCCM LMG23728 strain, which is the same strain as the Bifidobacterium infantis NITE BP-02623 strain, is Belgian Coordinated Collections of Microorganisms (BCCM) (231, BCMG) which is a Belgian conservation institution. avenue Louise,1050 Brussels) under the deposit number of BCCM LMG23728.

(3) Bifidobacterium breve NITE BP-02622 (consignment number: NITE BP-02622) (consignment date: January 26, 2018), consignee: Kazusa, Kazusa, Kisarazu City, Chiba Prefecture 292-0818 Japan 2-5-8 Room 122, National Institute of Product Evaluation Technology, Japan Patent Microorganism Depository Center (NPMD). The strain (accession number: NITE BP-02622) was identified as a Bifidobacterium breve bacterium and has been internationally deposited under the Budapest Treaty. In addition, the bacterium is available as a commercial product (M-16V) from Morinaga Milk Industry Co., Ltd.

The above-mentioned strain is not limited to the above-mentioned deposited strain, and may be a strain of substantially the same quality as the deposited strain. A substantially homologous strain is a strain that is classified into the same genus species, and has a flavor improving effect (preferably derived from vegetables and/or vinegar) of a non-fermented beverage of the present technology of the same degree or more as the deposited strain of the present invention. Strain having a flavor improving effect).
In addition, the strain is substantially the same, and preferably has the same mycological properties as the above-mentioned deposited strain. Furthermore, the strain of the present invention may be a strain bred by mutation treatment, gene recombination, selection of natural mutant strain, etc. from the deposited strain of the present invention or a strain of substantially the same quality as the strain of the present invention, as long as the effect of the present technology is not impaired. Good. The mutation treatment, gene recombination, and selection of natural mutant strain may be performed by using known methods.

[1-1B. Culture of Bifidobacterium bacterium used in the present technology and method for producing the same]
The culture used in the present technology may be a culture containing microbial cells after culturing, or a culture supernatant obtained by removing microbial cells after culturing. In addition, the culture of the present technology may include a medium composition component after culture. In the present technology, since the flavor-improving effect is observed in the culture supernatant from which cells have been removed after culturing, the present inventor considers that there is some component having a flavor-improving effect in the culture supernatant, but the action component is Is currently under study.

To improve the flavor of the non-fermented beverage of the present technology, the culture supernatant without the cells is more preferable, but from the viewpoint of shortening the working time of separation and purification and low cost, unless the effect of the present technology is impaired. It is also possible to use a culture containing bacterial cells.

The culture of Bifidobacterium used in the present technology can be obtained by growing Bifidobacterium using a known culture method for Bifidobacterium.
The culture obtained by this culturing method can be used as an active ingredient of the present technology in the state of containing cells or in the state of removing cells. The culture supernatant can be obtained by removing cells from the culture using a known sterilization method.

The step of culturing the Bifidobacterium bacterium of the present technology is not particularly limited as long as the Bifidobacterium bacterium can grow, and the method usually used for culturing the Bifidobacterium bacterium may be appropriately modified if necessary. Can be used.
For example, the culture temperature may be 25 to 50°C, preferably 30 to 40°C. The culture is preferably carried out under anaerobic conditions, and for example, the culture can be carried out while aerating an anaerobic gas such as carbon dioxide gas.

The culture time for obtaining the culture of the present technology is not particularly limited, and the culture may be recovered after the usual culture time (for example, about 6 to 72 hours), or known bacterial powder production or the like. It may be the same as the culture time for obtaining the bacterial cells for. By combining with the step of culturing to obtain such cells, the culture supernatant after separation from the cells can be recovered and this by-product can be used in the present technology. Since the by-product is a culture supernatant, the culture supernatant exhibits the flavor-improving effect of the non-fermented beverage expected in the present technology, and thus such a by-product is used from the viewpoint of work efficiency and low cost. Is preferred.

Cells can be separated from the culture medium after culture (preferably culture medium solution) that has been cultured by the culture method as described above, and the culture medium containing the flavor improving component secreted in the medium can be recovered. In the present technology, even if the medium composition component used before culturing is contained in the culture medium after culturing, the effect of the present technology is not affected by the medium composition component in the culturing medium after culturing or is small. Therefore, the culture medium after culturing, in which the cells have been removed, can also be used as the culture of the present technology. In the present technology, it is preferable to use the culture medium after culturing after removing the cells from the viewpoint of production efficiency and low cost.

In the step of separating bacteria from the medium after culturing, known separation means capable of removing bacteria can be adopted.
Examples of the separating means include filtration with a membrane and/or a filter aid, centrifugation, and the like. Examples of the filter aid include diatomaceous earth and activated clay. The membrane is not particularly limited as long as it is a sterilizable membrane, and examples thereof include flat membranes (membrane filters, glass fiber filters, ultrafiltration (UF) membranes, microfiltration (MF) membranes) and hollow fiber membranes (hollow fibers). ). In addition to the above, examples of the separation method include methods such as ion exchange, gel filtration, various chromatographies such as reverse phase (eg, low pressure, high pressure (HPLC), etc.), salting out, crystallization, solvent precipitation and the like. ..

The culture of the present technology may be subjected to various additional operations such as heating and freeze-drying as long as the effect of the present technology is not impaired.
The culture (preferably culture supernatant) may be subjected to processing such as coating, packaging and capsule filling, and the form may be, for example, solid (for example, bacterial powder, tablet, etc.), semi-solid (packaging). Etc.) or a liquid (eg, capsule) and the like, and a form that is easily dissolved in water at the time of use is preferable.
Further, when the culture of the present technology is a liquid, it is also possible to use it in a liquid state, for example, by adding a culture solution containing bacterial cells or a culture supernatant liquid from which bacterial cells have been removed to a beverage. Can be used.

Further, as a medium used for culturing Bifidobacterium, a medium usually used for culturing Bifidobacterium can be used, and the medium composition may be appropriately modified and used as necessary.
As the carbon source in the medium, for example, galactose, glucose, fructose, mannose, cellobiose, maltose, lactose, sucrose, trehalose, starch, starch hydrolysates, sugars such as molasses can be used depending on assimilability. .. As the nitrogen source, for example, ammonia, ammonium salts such as ammonium sulfate, ammonium chloride, ammonium nitrate and nitrates can be used. As the inorganic salts, for example, sodium chloride, potassium chloride, potassium sulfate, magnesium sulfate, calcium chloride, calcium nitrate, manganese chloride, ferrous sulfate, etc. can be used. Further, organic components such as peptone, soybean powder, defatted soybean meal, meat extract, yeast extract and the like may be used.

Further, as a specific known medium used in the present technology, for example, MRS (de Man, Rogosa Sharpe) medium, ABCM (anaerobic bacterial culture medium) medium, RCM (Reinforced clostridial medium) medium, BL (Blood Liver) medium, Examples include TOS propionic acid medium, GAM (Gifu Anaerobic Medium) medium, EG (Eggerth-Gagnon) medium, and the like. When obtaining the culture of the present technology, these can be preferably used, and commercially available products may be obtained or used, or may be appropriately used as liquid culture.

<1-2. Ingredients for non-fermented beverages of this technology>
As a raw material of the non-fermented beverage of the present technology, it is preferable that at least a vegetable-derived product and/or vinegar is contained, but it is further preferable that a fruit-derived product is further contained, and an optional component is appropriately contained. You may stay.
In the present technology, a beverage containing a vegetable-derived product is also referred to as a vegetable juice, and a beverage containing vinegar is also referred to as a vinegar-based beverage.

[1-2A. Raw material derived from vegetables and/or derived from fruit]
The vegetable-derived product and/or fruit-derived product used in the present technology is obtained by subjecting vegetables and/or fruits to known treatments such as squeezing, crushing, grinding and concentrating, and vegetable juice; Examples include fruit juice; cloudy fruit juice; transparent fruit juice; crushed and/or ground products of vegetables and/or fruits, and mixtures and concentrates thereof. One kind or two or more kinds selected from these groups can be used for the beverage of the present technology.
When a vegetable-derived material is used as a raw material, a green odor peculiar to vegetables is generated, but by using the culture of the present technology, this blue odor can be reduced and a rich taste can be imparted.

The procedure of the method for producing a vegetable-derived product and/or a fruit-derived product is, for example, squeezing fruit juice or vegetables, appropriately filtering and processing such as clarifying, appropriately concentrating, sterilizing, container filling. However, the present technology is not limited to these. Further, as a general squeezing method, there is, for example, squeezing, and as a general sterilization method, there are, for example, membrane sterilization, high-heat heat treatment sterilization, ultra-high heat treatment sterilization, etc. , Vacuum concentration, freeze concentration, membrane concentration, etc. It is also possible to use one or more of these.

The type of the vegetable used as the raw material of the vegetable-derived product is not particularly limited, but includes, for example, tomato, eggplant, paprika (color peppers), peppers, kidney beans, green peas (peas), pumpkin, bitter melon, nerbera, corn, Vegetables such as okra, green soybeans, broad bean, peppers, corn, cucumber; root vegetables such as carrot, radish, sweet potato (sweet potato), burdock, ginger, radish, onion, lotus root, turnip, potato, taro, lacquer, garlic; Spinach, bamboo shoots, mung bean sprouts, celery, moloheiya, brussels sprouts leaves, lettuce, kale, asparagus, Chinese cabbage, perilla, broccoli, ashitaba, komatsuna, parsley, watercress, cabbage, three leaves, bok choy, cauliflower, green onions, shunguik, Leaf stem vegetables such as chive and the like can be mentioned. One or more selected from these groups can be used.
As the above-mentioned vegetables, those containing at least any one or two or more kinds of fruit vegetables, root vegetables, and leafy vegetables are preferable. The sprout is also generally called "germinated vegetable" or "sprouted vegetable".

Of these, as vegetables derived from vegetables, more specifically, spinach, carrots, celery, tomatoes, sweet potatoes, red peppers, kidney beans, morohaya, brussels sprouts leaves, lettuce, kale, peppers, radish, Chinese cabbage, asparagus. , Those containing green peas, perilla, broccoli, pumpkin, ashitaba, komatsuna, burdock, bitter melon, ginger, mung bean sprout, parsley, watercress, cabbage, radish, and three leaves are preferable.

The type of fruit that is a raw material of the fruit-derived product is not particularly limited, and examples thereof include oranges, Wenzhou mandarin oranges, lemons, grapefruits, limes, mandarins, yuzu, shikuwasa, tangerines, navel oranges, tangerines, citrus fruits such as calamancy. Strawberry, kiwifruit, grape, peach, apple, pineapple, guava, banana, mango, acerola, prune, papaya, passion fruit, plum, pear, apricot, lychee, melon, pear, plums and the like. One or more selected from these groups can be used.

[1-2B. Raw material vinegar]
Vinegar used in the present technology is not particularly limited and includes brewed vinegar and synthetic vinegar, and as brewed vinegar, for example, grain vinegar (for example, rice vinegar, rice black vinegar, brown rice black vinegar, barley black vinegar, lees vinegar, Moromi vinegar, etc.) and fruit vinegar (eg, apple vinegar, grape vinegar, pineapple vinegar, blueberry vinegar, banana vinegar, plum vinegar, peach vinegar, etc.) and the like. One kind or two or more kinds selected from these groups can be used for the beverage of the present technology. The fruit vinegar may be obtained by fermenting the fruit itself, or may be obtained by immersing the fruit in vinegar.
When vinegar is used as a raw material, vinegar peculiar to vinegar is produced, but by using the culture of the present technology, it is possible to reduce the vinegar corner and impart a rich taste.

Generally, vinegar refers to a sour liquid seasoning containing 3 to 5% of acetic acid as a main component, and is defined by the Ministry of Agriculture, Forestry and Fisheries as "Vinegar Quality Labeling Standard (Final revision: Consumed on August 31, 2011. Agency Notification No. 8)”. In addition, these vinegars can be obtained by using a known manufacturing method, and commercial products can also be used.

[1-2C. Optional components]
The non-fermented beverage of the present technology, as an optional component, within the range that does not impair the effects of the present technology, other than the culture of the present technology, for the purpose of improving flavor, flavor, palatability, etc., solid content (for example, Dietary fiber, etc.), sugars (eg sugar, fructose corn syrup, starch syrup, etc.), pH adjusters, acidulants, vitamins, seasonings (eg amino acids or salts thereof), plant extracts (eg polyphenols ( (Eg, from green tea, from black tea, etc.)), antioxidants, enzymes, stabilizers, thickening stabilizers, minerals (eg, salt, potassium chloride, etc.), spices, sweeteners (Stevia extract, etc.), colorants , Fragrance, water and the like can be mixed and contained. From these, one kind or two or more kinds can be selected and used.

The solid content is a residue after the moisture is completely removed by heating at about 100° C., and is roughly classified into a soluble solid content and an insoluble solid content.
The soluble solid content is a water-soluble component such as a sugar containing a water-soluble polysaccharide, an organic acid, an amino acid, etc., and is a component that passes through a filter paper. In particular, the sugar content can also be expressed as a sugar content by measurement with a Brix meter. The insoluble solid content is mainly insoluble pulp content, and is a solid solid matter remaining on the filter paper or mesh screen by filtration with a filter paper or mesh screen.

<1-3. Each content in the beverage of the present technology>
The content or use amount of the culture of Bifidobacterium in the beverage of the present technology is not particularly limited, but in the beverage, the reduction of blue odor, reduction of vinegar corners, imparting a rich taste by conversion of dried matter (solid content) From the viewpoint of, preferably 0.001 mass% or more, more preferably 0.003 mass% or more, still more preferably 0.006 mass% or more, even more preferably 0.009 mass% or more, more preferably 0.012. It is at least mass%, more preferably at least 0.024 mass%. By increasing the amount of the culture of the present technology, it is possible to better improve the unpleasant flavor of vegetable-derived and/or vinegar-derived blue odor and/or vinegar, and impart a rich flavor to the non-fermented beverage of the present technology. You can
Further, the content or use amount of the culture of the present technology is preferably 5% by mass or less, more preferably 2% by mass or less, and further preferably, in terms of cost in terms of dry matter (solid content) in the beverage. Is 1% by mass or less. Furthermore, from the viewpoint of obtaining a non-fermented beverage having a better flavor, the content is more preferably 0.5% by mass or less, still more preferably 0.1% by mass or less, still more preferably 0.05% by mass or less.
The numerical range of the amount of the culture is preferably 0.006 to 1% by mass, more preferably 0.009 to 0.1% by mass.
The solid content of the culture refers to a dried product obtained by removing the bacterial cells from the culture and drying.

The sugar content (20° C., Bx value) and acidity (citric acid, %) of the non-fermented beverage of the present technology are not particularly limited. The sugar content (20° C., Bx value) in the beverage is not particularly limited, but is preferably 5 to 15, more preferably 7 to 13, and further preferably 8 to 12. The acidity (converted to citric acid) in the beverage is not particularly limited, but is preferably 0.2 to 0.8%, more preferably 0.3 to 0.7%, further preferably 0.3 to 0.6%. Is.

When the present technology is vegetable juice, the sugar content (20°C, Bx value) is preferably 9 to 15, more preferably 10 to 13, and further preferably 11 to 12, and the acidity (citric acid conversion) is preferably It is 0.2 to 0.8%, more preferably 0.3 to 0.7%, and further preferably 0.5 to 0.6%.
When the present technology is an vinegar-based beverage, the sugar content (20° C., Bx value) is preferably 5 to 11, more preferably 6 to 10, and further preferably 7 to 9, and the acidity (citric acid conversion) is preferably Is 0.2 to 0.8%, more preferably 0.3 to 0.7%, and further preferably 0.3 to 0.5%.

<1-4. Acidic beverages of this technology>
The non-fermented beverage of the present technology is preferably an acidic beverage, but the acidic beverage of the present technology has a beverage pH (20°C) of preferably 7 or less, more preferably 6 or less, and further preferably 2 to It is possible to obtain it by setting it to 6, and more preferably 2 to 4. The component used for this pH adjustment is not particularly limited, but it can be adjusted with, for example, a fruit-derived substance, a pH adjusting agent, or the like.
The acidic component is not particularly limited, and examples thereof include citric acid, acetic acid, ascorbic acid, lactic acid, malic acid, maleic acid, adipic acid, succinic acid, fumaric acid, tartaric acid, gluconic acid, and phosphoric acid. One kind or two or more kinds can be used. These can be used at a concentration within the range that does not impair the taste of the beverage.
The acidic beverage of the present technology is preferably vegetable juice or vinegar-based beverage.

<1-5. This technology vegetable juice ＞
The vegetable juice in the present technology can be obtained by including at least the above-mentioned vegetable-derived product. It is preferable to adjust the pH of the acidic beverage described above.
In addition, it is preferable to blend a fruit-derived product in a beverage containing a vegetable-derived product from the viewpoint of flavor (for example, imparting sourness, sweetness, aroma and the like peculiar to fruit-derived products), and thereby a good flavor is obtained. You can get mixed beverages of vegetables and fruits.

The content or amount of the vegetable-derived product in the beverage of the present technology is not particularly limited, but is preferably 10% by mass or more, more preferably 20% by mass to 100% by mass, and further preferably 40% by mass to 100% by mass. is there.

When "carrot" is used in the vegetable-derived product of the present technology, the content or the amount thereof is not particularly limited, but is preferably 40% by mass or more, more preferably 50 to 90% by mass, further preferably 60 to 80% by mass. %.
When "tomato" is used in the vegetable-derived product of the present technology, the content or the amount thereof is not particularly limited, but preferably 10% by mass or more, more preferably 15 to 40% by mass, further preferably 20 to 35% by mass. %.
When using anything other than "carrot and tomato" in the vegetable-derived product of the present technology, the content or the amount thereof is not particularly limited, but preferably 1% by mass or more, more preferably 5 to 15% by mass, and further preferably Is 7 to 10% by mass.

The vegetable juice of the present technology is preferably a blend of both vegetable-derived products and fruit-derived products. The mass blending ratio of the vegetable-derived product:fruit-derived product in the beverage of the present technology is not particularly limited, and the mass-blended ratio of the vegetable-derived product:fruit-derived product is more preferably 8 to 5:2 to 5, and even more preferably. 7-6:3-4.

In the case of vegetable-derived products, "carrot" is based on the Japanese agricultural and forestry standards for carrot juice and carrot mixed juice. “Tomato” is based on the Japanese Agricultural Standard for processed tomato products. Since the other vegetable juices are straight fruit juices, the mixture of the obtained juice is used as the vegetable juice ratio.
The conversion from fruit-derived products is based on the standard sugar content of each fruit juice defined by the Japanese Agriculture and Forestry Standard for fruit drinks.

<1-6. Vinegar-based beverage of this technology>
The vinegar-based beverage can be obtained by adding at least vinegar and including it. It is preferable to adjust the pH of the acidic beverage described above.
The content or usage of vinegar in the beverage of the present technology is not particularly limited, but is preferably 0.01% by mass or more, more preferably 0.01% by mass to 2% by mass, still more preferably 0. It is from 05% by mass to 1% by mass, more preferably from 0.1% by mass to 0.5% by mass. The amount of vinegar (converted to acetic acid) can be measured by a known organic acid HPLC analysis method (ion exclusion method).

The acidity (converted to citric acid) in the acid-based beverage of the present technology is preferably 0.2 to 0.8%, more preferably 0.3 to 0.7%, and further preferably 0.3 to 0.5%. Is.
In this specification, the acidity can be measured by citric acid conversion value (Japanese agricultural standard of brewed vinegar; Ministry of Agriculture, Forestry and Fisheries Notification No. 811, June 8, 1979; final revision: Heisei February 24, 2016 Ministry of Agriculture, Forestry and Fisheries Notification No. 489), and in this case, acidity (citric acid conversion).

<2. Manufacturing method of non-fermented beverage according to the present technology>
The non-fermented beverage according to the present technology can be produced by using the production method generally used for vegetable juice or vinegar-based beverage. The non-fermented beverage can be obtained, for example, by mixing the above-mentioned raw materials and sterilizing. Each raw material and each usage amount of the manufacturing method of this technique can use each above-mentioned each component and each content.

In the present technology, the culture of the Bifidobacterium bacterium may be added at any step in the non-fermented beverage production process. Generally, a non-fermented beverage can be obtained through a raw material dissolving step, a raw material mixing step, a sterilization step, and a filling step. In the present technology, it is preferable to mix in the raw material melting step to the raw material mixing step, and further, it is preferable to mix in the raw material mixing step.

The flavor of the non-fermented beverage can be improved by adding the culture of the present technology to the beverage raw material or the non-fermented beverage before filling the container or before eating. Further, the culture of the present technology may be added before or after mixing the raw materials, or before or after sterilization, and the timing of addition in the manufacturing process is not particularly limited.

The beverage of the present technology can be used for commonly used beverages such as resin molded containers (for example, PET bottles), metal cans, paper containers with metal foil or plastic film inside (for example, paper packs), bottles, and the like. It can be provided in a filled form.
Further, the beverage of the present technology may be aseptically filled into the container through a sterilization or heat sterilization process before being filled into the container, or may be subjected to heat sterilization treatment after being filled into the container. In the case of heat sterilization, it is usually 120 to 150° C. for 1 to 120 seconds, more preferably 120 to 140° C. for 1 to 3 seconds from the viewpoint of beverage flavor, and even if UHT sterilization (Ultra-High Temperature pasteurization) is performed. Good.
For the resin molded container and the paper container, for example, a method of sterilizing at high temperature for a short time with a plate heat exchanger or the like, cooling to a certain temperature, and aseptically filling the container may be adopted.

The obtained non-fermented beverage contains the culture of the Bifidobacterium genus bacterium of the present technology, thereby improving the undesirable flavor derived from vegetables and/or vinegar. More preferably, an acidic beverage with improved flavor (more preferably vegetable juice, vinegar-based beverage, mixed vegetable-fruit beverage, etc.) can be provided. As the flavor improvement, there is at least reduction of blue odor, reduction of vinegar corners, or imparting a rich taste.

The present technology can also be used for applications such as foods and drinks, pharmaceuticals, foods with functional claims, feeds (for example, pets), etc., and can be in a liquid or fluid state when drinking (for example, tablets. , Powder, etc.).
Note that the "display" action includes all actions to inform the consumer of the use, and if it is an expression that can recall or analogize the use, the purpose of the display and the content of the display , Regardless of the object or medium to be displayed, all correspond to the "display" act of the present technology.
In addition, it is preferable that the “display” is performed by an expression that allows a consumer to directly recognize the use.
The display includes, for example, "for people who are feeling short of vegetables", "for those who are easily tired", "for people who are concerned about dieting", and the like.

<3. Flavor improvement applications>
The flavor improving application according to the present technology will be described below. The description of the configuration overlapping with the above-mentioned contents will be appropriately omitted.

The culture of Bifidobacterium of the present technology has an effect of improving the flavor of a non-fermented beverage, as shown in Examples below. Further, the culture of Bifidobacterium of the present technology has an action of improving an unfavorable flavor caused by a vegetable-derived product and/or a vinegar-derived product. Examples of the action include a blue odor reducing action of a vegetable-derived product, a vinegar corner reducing action of vinegar, and an imparting flavor to the vegetable-derived substance and/or vinegar. The present technology has at least any one of these actions, and also has an advantageous effect that these two or three actions can be exerted.
More specifically, according to the present technology, an action of reducing the green odor of a vegetable-derived product used for a non-fermented beverage, an action of reducing vinegar corners of vinegar used for a non-fermented beverage, a non-vegetable product-containing and/or non-containing vinegar One or two or more kinds selected from the action of imparting a rich taste to the fermented beverage can be used.

Therefore, the culture of the Bifidobacterium bacterium of the present technology can be contained as an active ingredient in a flavor improving composition of a non-fermented beverage, and also be contained in a composition that is expected to have the various effects described above. These various compositions can also be used as a formulation.
The culture of Bifidobacterium of the present technology can be used as it is as a culture of Bifidobacterium itself, or is physiologically or foodologically or pharmaceutically acceptable. It can also be used as a mixture with an ordinary carrier or diluent.
In addition, the culture of the Bifidobacterium bacterium of the present technology may be used in medicines, foods and drinks (for example, pet foods, etc.) in order to improve undesired flavors caused by vegetable-derived substances and/or vinegar-derived substances. It can also be used for different applications and different compositions.

The bacterium used for the culture of the present technology is the above-mentioned <1-1. Bifidobacterium bacterium for obtaining culture of the present technology> and [1-1A. Examples of strains for obtaining a culture] are preferable, and Bifidobacterium breve and/or Bifidobacterium infantis is preferable.
In addition, the culture of the present technology has the above-mentioned [1-1B. Culture of Bifidobacterium bacterium used in the present technology and method for producing the same, etc.] and the like, and can be produced in the process of culturing bacteria and the process of separating bacteria.
Further, the culture of the present technology is preferably blended in a non-fermented beverage so as to be 0.01 to 5% by mass, and more preferably 0.05 to 3% by mass, in terms of dry matter. And more preferably 0.5 to 1.5% by mass.
Further, the culture of the present technology is preferably 0.0001 to 0.5 parts by mass, more preferably 0.0001 to 0 in terms of dry matter, based on 100 parts by mass of the vegetable-derived product and/or the fruit-derived product. 0.2 parts by mass, more preferably 0.0005 to 0.1 parts by mass.
The culture of the present technology is preferably 0.0001 to 0.5 parts by mass, more preferably 0.0001 to 0.2 parts by mass, and even more preferably 100 parts by mass of vinegar in terms of dry matter. It is 0.0005 to 0.1 part by mass.

In the formulation or composition of the present technology, arbitrary components can be appropriately used as long as the effects of the present technology are not impaired. Examples of the optional components include sugars, sugar alcohols, polysaccharides, pH adjusters, fatty acid esters, flavoring agents, fragrances, and excipients. Moreover, the preparation or composition of the present technology can be produced by a known production method. The form of the formulation or composition of the present technology is not particularly limited, such as solid, liquid, semi-solid, and powder.

Further, the present technology can provide a culture of Bifidobacterium or a use thereof for the purpose of improving the flavor derived from the above-mentioned vegetable-derived material and/or vinegar-derived flavor. Further, the culture of Bifidobacterium of the present technology can be used as an active ingredient in the above-described method for improving the flavor of a non-fermented beverage.
Further, the culture of the Bifidobacterium bacterium of the present technology can be used for producing various preparations or various compositions having the above-mentioned actions or intended use.
Further, the culture of Bifidobacterium or the culture-containing composition of the Bifidobacterium of the present technology can be used for improving the flavor of the above-mentioned non-fermented beverage.

The culture of Bifidobacterium of the present technology may be used for a non-fermented beverage to which the application is applied, preferably a vegetable-derived beverage and/or a vinegar-based beverage, and a vegetable-derived beverage and It is possible to improve the unpleasant flavor resulting from/or vinegar origin.

Further, the present technology can also adopt the following configurations.
[1] A non-fermented beverage containing a culture of Bifidobacterium.
[2] The non-fermented beverage according to [1], wherein the non-fermented beverage is an acidic beverage.
[3] The non-fermented beverage according to the above [1] or [2], wherein the non-fermented beverage is a vegetable juice or a vinegar-based beverage.
[4] The non-fermented beverage according to any one of [1] to [3], wherein the Bifidobacterium bacterium is Bifidobacterium breve and/or Bifidobacterium infantis.
More preferable Bifidobacterium bacteria are Bifidobacterium breve FERM BP-11175 (accession number: FERM BP-11175) and/or Bifidobacterium infantis NITE BP-02623 (accession number: NITE). BP-02623).
[5] The non-fermented beverage according to any one of [1] to [4], which is a beverage having an improved flavor.

[6] A composition for improving the flavor of a non-fermented beverage, comprising a culture of Bifidobacterium.
[7] A culture of a Bifidobacterium bacterium or its use for improving the flavor of a non-fermented beverage.
[8] A method for improving the flavor of a non-fermented beverage, which uses a culture of Bifidobacterium.
[9] A culture of Bifidobacterium or a use thereof for producing a composition or formulation for improving the flavor of a non-fermented beverage.
[10] The culture is preferably a culture supernatant. Further, the culture supernatant is preferably a filtered and separated product obtained by filtering and separating bacterial cells.
[11] In any one of the above [6] to [10], it is preferable that the Bifidobacterium bacterium is Bifidobacterium breve and/or Bifidobacterium infantis. .
[12] In any one of [6] to [11] above, the Bifidobacterium bacterium is Bifidobacterium breve FERM BP-11175 (accession number: FERM BP-11175) and/or Bifidobacterium. -Infantis NITE BP-02623 (accession number: NITE BP-02623) is preferable.
[13] In any one of the above [6] to [12], it is preferable that the flavor of the non-fermented beverage is improved by one or more kinds selected from reduction of blue odor, reduction of vinegar corners and imparting a rich taste. Is.
[14] In any one of the above [6] to [13], it is preferable that the flavor of the non-fermented beverage is improved by improving vegetable-derived blue odor and/or vinegar-derived vinegar.
[15] In any one of the above [6] to [14], the non-fermented beverage is a beverage containing one or more selected from vegetable-derived products, fruit-derived products, and vinegar. It is suitable.
[16] In any one of the above [6] to [15], it is preferable that the non-fermented beverage is an acidic beverage, or a vegetable juice or a vinegar-based beverage.

Hereinafter, the present technology will be described in more detail based on Examples and the like. The embodiments and the like described below are examples of typical embodiments and the like of the present technology, and the scope of the present technology should not be construed narrowly.

[Production Example 1: B. Breve FERM BP-11175 Culture 1 and Production Method Thereof]
Bifidobacterium breve FERM BP-11175 (accession number: FERM BP-11175), which is a Bifidobacterium genus, is added to the MRS medium solution, and after addition, anaerobic conditions are passed while aerating an anaerobic gas such as carbon dioxide gas. Under the conditions below, the cells were cultured at 30 to 40° C. while confirming bacterial growth, and after they became stationary, the cells were cultured for about 6 hours (culture time of about 12 to 72 hours).
After culturing, the medium is centrifuged to precipitate the microbial cells, and the supernatant is collected and filtered with a membrane filter (0.45 μm) to obtain a culture supernatant liquid 1 (FERM BP-11175 culture supernatant). The product 1) was obtained.
The culture supernatant liquid 1 used was prepared to have a solid content of 3 to 4 mass %. This concentration is calculated from the dried product (solid content) obtained by freeze-drying the culture supernatant.
In Tables 1, 3, 5, 7, 9, 11 using the culture supernatant 1 in a beverage, the content of the culture supernatant 1 in the beverage is 0.003 to 0.04 in terms of solid content. It is% by mass.

[Production Example 2: B. Infantis NITE BP-02623 Culture 2 and Production Method Thereof]
Production Example 1 except that "Bifidobacterium breve FERM BP-11175" in Production Example 1 was replaced with "Bifidobacterium infantis NITE BP-02623 (accession number: NITE BP-02623)". The same procedure was performed to obtain a culture supernatant liquid 2 (NITE BP-02623 culture supernatant 2).
The culture supernatant 2 used was prepared to have a solid content of 3 to 4% by mass. This concentration is calculated from the dried product (solid content) obtained by freeze-drying the culture supernatant.
In Tables 13 to 16 in which the culture supernatant 2 is used in the beverage, the content of the culture supernatant 2 in the beverage is 0.003 to 0.04 mass% in terms of solid content.

[Production Example 3: Method for producing mixed beverage of vegetables and fruits]
As the mixed vegetable/fruit beverage used in the following Examples and Comparative Examples, the mixed vegetable/fruit beverage of Production Example 3 was used. The non-fermented beverage (vegetable juice) was produced by mixing the mixed vegetable/fruit beverage of Production Example 3 and the culture of Production Example 1 or 2 above, followed by heat sterilization (UHT sterilization at 120 to 150° C. within 5 seconds). ..
The mixed beverage of vegetables and fruits of this production example has a sugar content (20° C., Bx value) of 11.0 to 12.0, an acidity (%; citric acid conversion) of 0.5 to 0.6% by mass, and a pH (20° C.). Was produced so as to be 3 to 4 and 3 to 6% by mass of dietary fiber. As a beverage raw material, indigestible dextrin, a flavor, a polysaccharide thickener, and a pigment were appropriately mixed so as to be 5% by mass or less in the beverage.

In this example, the sugar content (20°C, Bx value) was measured with a sugar refractometer.
In this example, the acidity (%, converted to citric acid) was measured according to the Japanese agricultural standard of fruit drink (No. 489, final revision on February 24, 2016).
In the present Example, pH (20 degreeC) was measured using the pH meter.
In the present Example, dietary fiber is the Proski method (enzyme-weight) described in "Attachment method for analysis of nutritional components, etc." of "Regarding food labeling standards (March 30, 2015 fasting table No. 139)". Method).

Specifically, the mixed vegetable/fruit beverage of Production Example 3 is obtained by mixing the following vegetable juices and transparent fruit juices in a mass use ratio of 7 to 6:3 to 4, respectively.

[Vegetable juice and fruit juice]
"Vegetable juice" was prepared by crushing, squeezing, and optionally concentrating each vegetable-derived product to form a combination of the following [vegetable-derived products]. Crushed, squeezed, filtered, and in some cases concentrated, each fruit-derived product mixed in the following combinations to be used as "fruit juice" (in this production example, filtered to obtain transparent fruit juice) did.
The content of spinach and carrot in the vegetable juice is 10% by mass or more in the beverage. The amount of spinach, carrot, and other vegetables is smaller than that of spinach or carrot, but the proportions of the other vegetables are mixed in the same ratio (within ±0.3%).
..

[Vegetable products]
Vegetables of the vegetable-derived product of this production example include spinach, carrot, celery, tomato, sweet potato, red pepper, green beans, moloheiya, cabbage leaf, lettuce, kale, pepper, radish, cabbage, asparagus, green peas, shiso. , Broccoli, pumpkin, tomorrow, komatsuna, burdock, bitter melon, ginger, mung bean sprout, parsley, watercress, cabbage, radish, trefoil.
[Fruits]
Fruits of the fruit-derived product of this production example include apples and lemons.

[Production Example 4: Method for producing vinegar-based beverage]
The vinegar-containing beverages used in the following Examples and Comparative Examples are rice black vinegar (manufactured by Kewpie Brewing Co., Ltd.), and the vinegar-containing beverage of Production Example 4 and the culture of Production Example 1 or 2 are mixed, Heat sterilization (UHT sterilization at 120 to 150° C. for 5 seconds or less) was performed to produce a non-fermented beverage (vinegar-based beverage).
At this time, rice black vinegar (manufactured by Kewpie Brewing Co., Ltd.) was used to manufacture the vinegar-containing beverage so that the acidity (%; converted to citric acid) was finally 0.4 to 0.5%.
The vinegar-based beverage of this production example was produced so that the sugar content (20° C., Bx value) was 8.0 to 9.0 and the pH (20° C.) was 3 to 4. A syrup, a sour agent, a flavoring agent, and a polyphenol were appropriately mixed with this beverage raw material. The vinegar (acetic acid) in the beverage was measured by the HPLC analysis method (ion exclusion method) of the organic acid, and was in the range of 0.1 to 0.5 mass% in the beverage.

[Example 1: Confirmation of blue odor reducing effect: Beverage containing a vegetable-derived product by the FERM BP-11175 culture supernatant liquid of Production Example 1]
Panelists engaged in beverage development to confirm the green odor reduction effect of beverages containing vegetable-derived beverages by adding 0.2 to 1.0% of the FERM BP-11175 culture supernatant liquid of Production Example 1 to mixed vegetable/fruit beverages Conducted by (5 persons). The evaluation is shown in Table 1.

<Odor reduction evaluation criteria>
Specifically, the case where there was no odor reducing effect was evaluated as "0", and the case where there was an odor reducing effect was evaluated on a "1 to 5" scale. Note that the higher the evaluation score of the odor reduction effect, the higher the flavor improvement effect.
0: No odor reduction effect 1: Slight odor reduction effect is felt 2: Slight odor reduction effect 3: Smell reduction effect 4: Smell reduction effect 5: Smell reduction effect is very high

In Example 1, B. By adding the Breve culture supernatant (0.006 to 0.04% in terms of solid matter) to the mixed vegetable/fruit beverage, the blue odor of this beverage could be reduced. At each added concentration, the beverage of Example 1 had an excellent odor reducing effect even when compared with the beverage of Comparative Example 1 described later, and in particular 0.3% of the culture supernatant of Example 1 (solid A more excellent odor reducing effect was obtained with a beverage having an added amount of 0.09% or more in terms of product.

[Comparative Example 1: Confirmation of green odor reducing effect: Beverage containing vegetable-derived products by a bacterial-free medium solution]
Except that the "culture supernatant of Production Example 1" was replaced with the "medium solution of Production Example 1 without addition of Bifidobacterium bacteria before culturing" (hereinafter, also referred to as "bacterial-free medium solution") In the same manner as in Example 1, a mixed vegetable/fruit beverage containing a medium solution was prepared as Comparative Example 1.
Regarding this vegetable/fruit mixed beverage containing medium solution, the panelists (5 persons) engaged in beverage development confirmed the confirmation of the odor reduction effect of the beverage containing vegetable and vegetable-derived products, and confirmed the odor reduction effect based on the same evaluation criteria as in Example 1. Was carried out.

[Example 2: Confirmation of vinegar corner reducing effect: beverage containing black vinegar with the culture supernatant liquid of Production Example 1]
Panelists engaged in beverage development to confirm the effect of reducing the vinegar corners of beverages containing black vinegar by adjusting 0.1% to 1.0% of the culture supernatant liquid of FERM BP-11175 of Production Example 1 into beverages containing black vinegar. Conducted by (5 persons). The evaluation is shown in Table 3.

<Vinegar corner reduction evaluation criteria>
Specifically, the case where there was no effect of reducing vinegar was evaluated as "0", and the case where there was an effect of reducing vinegar was evaluated as "1 to 5". In addition, the higher the evaluation score of the vinegar corner reducing effect, the higher the flavor improving effect.
0: No vinegar corner reducing effect 1: Slight vinegar corner reducing effect is felt 2: Slight vinegar corner reducing effect 3: Vinegar corner reducing effect 4: Vinegar corner reducing effect 5 : Very effective in reducing vinegar corners

In Example 2, B. By adding the Breve culture supernatant (0.003 to 0.04% in terms of solid matter) to a beverage containing vinegar, the vinegar corner of this beverage could be reduced. At each added concentration, the beverage of Example 2 also had an excellent effect of reducing vinegar corners even when compared with the beverage of Comparative Example 2 described later, and in particular 0.4% of the culture supernatant of Example 2 ( Beverages with an added amount of 0.12% or more in terms of solid matter) were more effective in reducing vinegar.

[Comparative Example 2: Confirmation of vinegar corner reducing effect: Beverage containing vinegar with a medium solution]
Comparative Example 2 was carried out in the same manner as in Example 2 except that the “culture supernatant liquid of Production Example 1” was replaced with the “medium solution without culture of Bifidobacterium of Production Example 1 before culturing”. A beverage containing black vinegar containing the medium solution was prepared.
With regard to this beverage containing black vinegar containing medium solution, the effect of reducing vinegar corners was confirmed by panelists (5 persons) engaged in beverage development, and the effect of reducing vinegar corners was confirmed based on the same evaluation criteria as in Example 2.

[Example 3: Confirmation of kokumi-conferring effect: Beverage containing a vegetable-derived product using the FERM BP-11175 medium supernatant of Production Example 1]
A panelist engaged in beverage development to confirm the effect of imparting a rich flavor to a beverage containing a vegetable-derived beverage by adding 0.1 to 1.0% of the FERM BP-11175 culture supernatant liquid of Production Example 1 to a mixed vegetable/fruit beverage. Conducted by (5 persons). The evaluation is shown in Table 5.

<Evaluation criteria for imparting richness>
Specifically, the case where there was no kokumi imparting effect was evaluated as "0", and the case where there was kokumi imparting effect was evaluated on a "1 to 5" scale. Note that the higher the evaluation score of the richness imparting effect, the higher the flavor improving effect.
0: No richness imparting effect 1: Slightly rich flavor imparting effect is felt 2: There is slightly richness imparting effect 3: There is richness imparting effect 4: High richness imparting effect 5: Very rich flavor Highly effective

In Example 3, B. By adding the Breve culture supernatant (0.003 to 0.04% in terms of solid matter) to the mixed vegetable/fruit beverage, the rich taste of this beverage could be imparted. At each added concentration, the beverage of Example 3 exhibited an excellent kokumi imparting effect even when compared with the beverage of Comparative Example 3 described later, and in particular, the culture supernatant of Example 3 (0.6%) A beverage with an added amount of 0.18% or more in terms of solid matter) provided a more excellent richness imparting effect.

[Comparative Example 3: Confirmation of richness imparting effect of beverage containing vegetable derived product by medium solution]
Comparative Example 3 was carried out in the same manner as Example 3 except that the “culture supernatant liquid of Production Example 1” was replaced with the “medium liquid without culture of Bifidobacterium of Production Example 1 before culturing”. A mixed vegetable/fruit beverage containing a medium solution was prepared.
Regarding this vegetable-fruit mixed beverage containing medium liquid, the panelists (5 persons) engaged in beverage development confirm the effect of imparting the richness of the beverage containing the vegetable-derived product, and confirm the effect of imparting the richness by the same evaluation criteria as in Example 3. Was carried out. The evaluation is shown in Table 6.

[Example 4: Confirmation of richness imparting effect: beverage containing black vinegar with FERM BP-11175 culture supernatant liquid]
Panelists (5 people) engaged in beverage development confirmed the effect of adding FERM BP-11175 culture supernatant of Production Example 1 to the beverage containing black vinegar by adding 0.1 to 1.0%, and confirming the richness imparting effect of the beverage containing vinegar (5 persons). ) Was carried out. The evaluation is shown in Table 7.

<Body imparting evaluation criteria>
Specifically, the case where there is no richness imparting effect was evaluated as "0", and the case where there was a richness imparting effect was evaluated on a "1 to 5" scale. Note that the higher the evaluation score of the richness imparting effect, the higher the flavor improving effect.
0: No body-giving effect 1: Slight body-giving effect is felt 2: Some body-giving effect is available 3: Body-giving effect is provided 4: Body-giving effect is high 5: Body-giving effect is very high

In Example 4, B. The breve culture supernatant (0.003 to 0.04% in terms of solid matter) was added to the vinegar-containing beverage, whereby the rich taste of this beverage could be imparted. At each added concentration, the beverage of Example 4 had an excellent kokumi imparting effect even when compared with the beverage of Comparative Example 4 described later, and in particular 0.2% of the culture supernatant of Example 4 ( A beverage with an added amount of 0.06% or more in terms of solid matter) had a more excellent richness imparting effect.

[Comparative Example 4: Confirmation of richness imparting effect: beverage containing black vinegar with a culture medium solution containing no bacteria]
Comparative Example 4 was carried out in the same manner as in Example 4 except that the “culture supernatant liquid of Production Example 1” was replaced with the “medium liquid of Production Example 1 without addition of Bifidobacterium bacteria before culturing”. A beverage containing black vinegar containing the medium solution was prepared.
Regarding the beverage containing black vinegar containing the medium solution, the effect of imparting richness of the beverage containing vinegar was confirmed by panelists (5 persons) engaged in beverage development, and the effect of imparting richness was confirmed according to the same evaluation criteria as in Example 4. The evaluation is shown in Table 8.

[Example 5: Confirmation of medium taste: FERM BP-11175 Beverage containing vegetable-derived product by adding culture supernatant liquid]
A panelist (5 people) engaged in beverage development confirmed the taste of the medium by adding 0.1 to 1.0% of the medium supernatant after FERM BP-11175 culture in Production Example 1 to the mixed beverage of vegetables and fruits. Carried out. The evaluation is shown in Table 9. Note that the lower the evaluation score of the medium taste, the less the influence on the flavor improving effect.

<Evaluation criteria for medium taste>
Specifically, the case where the medium taste was not included was set to "0", and the strength of the medium taste was evaluated on a "1 to 5" scale.
0: No medium taste 1: Almost no medium taste 2: Weak medium taste 3: Medium taste but no concern 4: Medium taste 5: Strong medium taste

In Example 5, B. It was confirmed that even if the Breve culture supernatant (0.003 to 0.04% in terms of solid matter) was added to the mixed vegetable/fruit drink, the taste peculiar to the medium of this drink was not noticed. At each added concentration, the beverage of Example 5 was less affected by the taste of the medium even when compared with the beverage of Comparative Example 5 described later, and in particular, as in Example 5, the culture supernatant 1.0% (solid matter conversion). It was confirmed that the taste peculiar to the medium was hardly noticeable even with the added amount of 0.4%).

[Comparative Example 5: Confirmation of medium taste: Beverage containing vegetable-derived product by addition of bacteria-free medium solution]
Comparative Example 5 was carried out in the same manner as Example 5 except that the “culture supernatant liquid of Production Example 1” was replaced with the “medium liquid of Production Example 1 without addition of Bifidobacterium bacteria before culturing”. A mixed vegetable/fruit beverage containing a medium solution was prepared.
Regarding this mixed vegetable-fruit beverage containing medium liquid, the panelists (5 people) engaged in beverage development confirmed the medium taste of the beverage containing vegetable-derived products, and confirmed the medium taste based on the same evaluation criteria as in Example 5. .. The evaluation is shown in Table 10.

[Example 6: Confirmation of taste of medium: FERM BP-11175 Beverage containing vinegar by adding culture medium supernatant]
The FERM BP-11175 culture supernatant liquid was added to the vinegar-containing beverage in an amount of 0.1 to 1.0%, and the taste of the medium was confirmed by panelists (5 persons) engaged in beverage development. The evaluation is shown in Table 11. Note that the lower the evaluation score of the medium taste, the less the influence on the flavor improving effect.

<Evaluation criteria for medium taste>
Specifically, the case where the medium taste was not included was set to "0", and the strength of the medium taste was evaluated on a "1 to 5" scale.
0: No medium taste 1: Almost no medium taste 2: Weak medium taste 3: Medium taste but not noticeable 4: Medium taste 5: Strong medium taste

In Example 6, B. It was confirmed that even if the Breve culture supernatant (0.003 to 0.04% in terms of solid matter) was added to the vinegar-containing beverage, the taste peculiar to the medium of this beverage was not noticed. At each added concentration, the beverage of Example 6 was less affected by the taste of the medium even when compared with the beverage of Comparative Example 6 described later, and in particular, as in Example 6, 1.0% of the culture supernatant (converted to solid matter). It was confirmed that the taste peculiar to the medium was hardly noticeable even with the added amount of 0.4%).
Therefore, it is considered that the culture of the present technology does not have a bad influence on the flavor improving effect of the vinegar-containing beverage even if it is used without removing the medium components. We thought that it would be beneficial from the viewpoint of production efficiency and low cost without performing the process.

[Comparative Example 6: Confirmation of medium taste: Beverage containing vinegar by addition of bacteria-free medium solution]
Comparative Example 6 was carried out in the same manner as Example 6 except that the “culture supernatant liquid of Production Example 1” was replaced with the “medium liquid of Production Example 1 without addition of Bifidobacterium bacteria before culturing”. A vinegar-containing beverage containing a medium solution was prepared.
Regarding this vinegar-containing beverage containing a medium solution, the medium taste of the vinegar-containing beverage was confirmed by panelists (5 persons) engaged in beverage development according to the same evaluation criteria as in Example 6. The evaluation is shown in Table 12.

[Example 7: Confirmation of blue odor reducing effect: Beverage containing a vegetable-derived product by adding NITE BP-02623 culture supernatant liquid of Production Example 2]
Engaged in the beverage development to confirm the blue odor reduction effect of the beverage containing vegetables by adjusting the amount of the culture medium supernatant liquid after culturing of NITE BP-02623 of Production Example 2 to the mixed beverage of vegetables and fruits, and adjusting it. It was conducted by panelists (5 people). The evaluation is shown in Table 13.

<Odor reduction evaluation criteria>
Specifically, the case where there was no odor reducing effect was evaluated as "0", and the case where there was an odor reducing effect was evaluated on a "1 to 5" scale. The higher the evaluation score of the odor reduction effect, the higher the flavor improvement effect.
0: No odor reduction effect 1: Slight odor reduction effect is felt 2: Slight odor reduction effect 3: Odor reduction effect 4: Odor reduction effect is high 5: Odor reduction effect is very high

In Example 7, B. The green odor of this beverage could be reduced by adding 0.003 to 0.04% (converted to solids of Infantis culture supernatant) to the mixed beverage of vegetables and fruits. In particular, a more excellent odor reducing effect was obtained with a beverage having an added amount of 0.2% or more (0.06% in terms of solid matter) of culture supernatant.

[Example 8: Confirmation of richness imparting effect: Beverage containing a vegetable-derived product by adding NITE BP-02623 culture supernatant liquid of Production Example 2]
Panelists engaged in beverage development to confirm the richness-imparting effect of a beverage containing vegetables by adjusting 0.1 to 1.0% of NITE BP-02623 culture supernatant liquid of Production Example 2 to a mixed vegetable/fruit beverage. Name). The evaluation is shown in Table 14.

<Evaluation criteria for imparting richness>
Specifically, the case where there was no kokumi imparting effect was evaluated as "0", and the case where there was kokumi imparting effect was evaluated on a "1 to 5" scale. It should be noted that the higher the evaluation score of the richness imparting effect, the higher the flavor improving effect.
0: No richness imparting effect 1: Slightly richness imparting effect is felt 2: There is slightly richness imparting effect 3: There is richness imparting effect 4: Highly richness imparting effect 5: Very richness Highly effective

In Example 8, B. By adding Infantis culture supernatant (0.003 to 0.04% in terms of solid matter) to the mixed vegetable/fruit beverage, the rich taste of this beverage could be imparted. In particular, a beverage having an added amount of 0.2% or more of the culture supernatant (0.06% in terms of solid matter) had a more excellent kokumi imparting effect.

[Example 9: Confirmation of vinegar corner reduction effect: Beverage containing vinegar with NITE BP-02623 culture supernatant liquid of Production Example 2]
A panelist (5 people) engaged in beverage development confirmed the reduction effect of vinegar corners by adding 0.1% to 1.0% of the NITE BP-02623 culture supernatant liquid of Production Example 2 to a beverage containing black vinegar. Carried out. The evaluation is shown in Table 15.

<Vinegar corner reduction evaluation criteria>
Specifically, the case where there was no effect of reducing vinegar was evaluated as "0", and the case where there was an effect of reducing vinegar was evaluated as "1 to 5". In addition, the higher the evaluation score of the vinegar corner reducing effect, the higher the flavor improving effect.
0: No vinegar corner reducing effect 1: Slight vinegar corner reducing effect is felt 2: Slight vinegar corner reducing effect 3: Vinegar corner reducing effect 4: Vinegar corner reducing effect 5 : Very effective in reducing vinegar corners

In Example 9, B. By adding the Infantis culture supernatant (0.003 to 0.04% in terms of solid matter) to the vinegar-containing beverage, the vinegar corner of this beverage could be reduced. In particular, a beverage with an added amount of 0.2% or more of the culture supernatant (0.06% in terms of solid matter) had a more excellent effect of reducing vinegar.

[Example 10: Confirmation of kokumi imparting effect: Beverage containing vinegar by adding NITE BP-02623 culture supernatant liquid of Production Example 2]
Panelists engaged in the beverage development to confirm the richness-imparting effect of the beverage containing black vinegar by adding 0.1% to 1.0% of the NITE BP-02623 culture supernatant liquid of Production Example 2 to the beverage containing black vinegar. Name). The evaluation is shown in Table 16.

<Evaluation criteria for imparting richness>
Specifically, the case where there was no kokumi imparting effect was evaluated as "0", and the case where there was kokumi imparting effect was evaluated on a "1 to 5" scale. Note that the higher the evaluation score of the richness imparting effect, the higher the flavor improving effect.
0: No richness imparting effect 1: Slightly rich flavor imparting effect is felt 2: There is slightly richness imparting effect 3: There is richness imparting effect 4: High richness imparting effect 5: Very rich flavor Highly effective

In Example 10, B. By adding the Infantis culture supernatant (0.003 to 0.04% in terms of solid matter) to the vinegar-containing beverage, it was possible to impart the rich taste of this beverage. In particular, a beverage having an added amount of 0.2% or more of the culture supernatant (0.06% in terms of solid matter) had a more excellent kokumi imparting effect.

<Discussion>
As described above, by adding the culture of Bifidobacterium to a non-fermented beverage, it is possible to reduce the green odor when the beverage has a green odor before addition, and before addition. When the beverage contains vinegar, the vinegar can be reduced. Furthermore, by adding the culture of Bifidobacterium bacteria to a non-fermented beverage, it is possible to impart a rich taste to the beverage before addition.
Further, the culture of Bifidobacterium bacterium rarely has an adverse effect on the flavor of the non-fermented beverage even when used without removing the medium components. From this, it is considered that it is beneficial from the viewpoints of production efficiency and low cost because the separation step for removing the medium components does not have to be performed in the culture production step.

[Prescription example]
Each formulation example of the non-fermented beverage of the present technology will be described below, but the invention is not limited thereto.

Prescription example 1: Beverage containing fruit vinegar Using one or more fruit vinegars such as apple vinegar (acidity (acetic acid equivalent) 4.5%), the acidity (citric acid equivalent) in the final product beverage is 0.4 to 0 Blend so that it will be 0.5%. The vinegar (acetic acid) in the final product beverage is 0.1 to 0.5% by mass in the beverage by the HPLC analysis method (ion exclusion method) of organic acid.
A non-fermented beverage is produced by adding 0.4% of the culture supernatant of the above Production Example 1 to a beverage containing fruit vinegar. Further, 0.4% of the culture supernatant of the above Production Example 2 is mixed with a beverage containing fruit vinegar to produce a non-fermented beverage. The non-fermented beverage is prepared to have a pH (20° C.) of 2 to 4 and a sugar content (20° C., Bx) of 8.0 to 8.5.
By blending the culture of Bifidobacterium of the present technology, it is possible to provide a fruit vinegar-containing beverage in which vinegar corners are reduced and a rich taste is imparted.

Prescription example 2: Brown rice vinegar containing black vinegar Brown rice vinegar (acidity (acetic acid equivalent) 4.5%) is used so that the acidity (citric acid equivalent) in the final product beverage is 0.4 to 0.5% Blend into. The vinegar (acetic acid) in the final product beverage is 0.1 to 0.5% by mass in the beverage by the HPLC analysis method (ion exclusion method) of organic acid.
A non-fermented beverage is produced by adding 1.0% of the culture supernatant of Production Example 1 to a beverage containing brown rice black vinegar. In addition, a non-fermented beverage is produced by adding 1.0% of the culture supernatant of Production Example 2 to a beverage containing brown rice black vinegar. The non-fermented beverage is prepared to have a pH (20° C.) of 2 to 4 and a sugar content (20° C., Bx) of 8.0 to 8.5.
By adding the culture of Bifidobacterium of the present technology, it is possible to provide a beverage containing brown rice black vinegar in which vinegar corners are reduced and a rich taste is imparted.

Prescription example 3: Vegetable smoothie beverage A vegetable smoothie is mixed with 0.8% of the culture supernatant of the above Production Example 1 to produce a non-fermented beverage. Further, a vegetable smoothie is mixed with 0.8% of the culture supernatant of the above Production Example 2 to produce a non-fermented beverage. The pH (20° C.) of the non-fermented beverage when the culture is mixed is adjusted to be 2-4.
Vegetable smoothies include spinach, carrots, tomatoes, colored sweet potatoes, red peppers, green beans, moroheiya, cabbage leaves, lettuce, kale, peppers, radish, Chinese cabbage, asparagus, green peas, celery, and shiso as vegetable-derived products. , Broccoli, pumpkin, horse mackerel, Japanese mustard spinach, burdock root, bitter melon, ginger, mung bean sprout, parsley, watercress, cabbage, radish, trefoil; apples and lemons are used as fruits.
By adding the culture of the Bifidobacterium bacterium of the present technology, it is possible to provide a vegetable smoothie-containing beverage in which a blue odor is reduced and a rich taste is imparted.

(1) Bifidobacterium breve FERM BP-11175 (consignment number: FERM BP-11175) (consignment date: August 25, 2009), consignee: Kazusa Kamaza, Kisarazu City, Chiba Prefecture, Japan 292-0818 2-5-8, National Institute of Advanced Industrial Science and Technology, Patent Biological Depository Center (now National Institute for Product Evaluation Technology (NITE) Patent Biological Depository Center (IPOD) (NITE-IPOD).
(2) Bifidobacterium infantis NITE BP-02623 (consignment number: NITE BP-02623) (consignment date: January 26, 2018), consignee: Kazusa, Kisarazu City, Chiba Prefecture 292-0818 Japan 2-5-8 Kamafoot Room 122, National Institute for Product Evaluation Technology Patent Microorganism Depositary Center (NPMD).
(3) Bifidobacterium breve NITE BP-02622 (consignment number: NITE BP-02622) (consignment date: January 26, 2018), consignee: Kazusa, Kazusa, Kisarazu City, Chiba Prefecture 292-0818 Japan 2-5-8 Room 122, Incorporated Administrative Agency Product Evaluation Technology Foundation, Patent Microorganism Depository Center (NPMD).

Claims (8)

A non-fermented beverage containing a culture of Bifidobacterium. The non-fermented beverage according to claim 1, wherein the non-fermented beverage is an acidic beverage. The non-fermented beverage according to claim 1 or 2, wherein the non-fermented beverage is a vegetable juice or a vinegar-based beverage. The non-fermented beverage according to any one of claims 1 to 3, wherein the Bifidobacterium bacterium is Bifidobacterium breve and/or Bifidobacterium infantis. The non-fermented beverage according to any one of claims 1 to 4, which is a beverage having an improved flavor. A composition for improving the flavor of a non-fermented beverage, comprising a culture of Bifidobacterium. The composition according to claim 6, wherein the flavor of the non-fermented beverage is improved by one or more selected from reduction of blue odor, reduction of vinegar corners, and imparting a rich taste. The composition according to claim 6 or 7, wherein the non-fermented beverage is an acidic beverage.