JP2020137476A - Beverage/food product including milk containing lactic acid bacteria - Google Patents

Abstract

To provide a method of reducing saltiness of a beverage/food product including milk that contains 9 mass% or more of non-fat milk solid content, and a beverage/food product including milk which contains 9 mass% or more of non-fat milk solid content and in which saltiness is reduced.SOLUTION: In a beverage/food product of this invention including milk that contains 9 mass% or more of non-fat milk solid content, saltiness is reduced by blending bacteria belonging to Lactobacillus paracasei.SELECTED DRAWING: None

Description

The present invention relates to milk-containing foods and drinks containing lactic acid bacteria. More specifically, the present invention relates to a technique for reducing the salty taste of milk-containing foods and drinks containing lactic acid bacteria containing a certain amount or more of non-fat milk solids.

Conventionally, various physiological actions of lactic acid bacteria have been studied, and nowadays, foods and drinks containing useful lactic acid bacteria have been developed.
In recent years, in the field of foods and drinks produced from dairy raw materials (foods and drinks containing milk), products with a high solid content of non-fat milk containing protein have become popular from the viewpoint of their richness and nutritional value. is there.

However, in the production of milk-containing foods and drinks having a high non-fat milk solid content, it is necessary to add a large amount of a dairy raw material having a non-fat milk solid content. As a result, the produced foods and drinks contain a large amount of minerals such as sodium in addition to proteins derived from dairy raw materials, so that the salty taste of the foods and drinks becomes a problem.
On the other hand, in the conventional production of milk-containing foods and drinks having a high non-fat milk solid content, sodium is removed and saltiness is reduced by film-treating the milk raw material and / or the produced milk-containing foods and drinks. Was being done.
For example, Patent Document 1 describes fermented milk having a rich texture by membrane-treating a fermented product obtained by fermenting a fermented milk mix, suppressing saltiness, and having a smooth texture with a good aftertaste. Is stated to be obtained.

Further, there are known examples of using alginic acid and a specific oligosaccharide (Patent Document 2) and fructose and malic acid (Patent Document 3) for masking the salty taste of beverages.

Japanese Unexamined Patent Publication No. 2005-318855 Japanese Unexamined Patent Publication No. 2015-107070 Japanese Unexamined Patent Publication No. 2015-167523

In the method of membrane-treating dairy raw materials and / or milk-containing foods and drinks shown in the above-mentioned prior art, low-molecular-weight minerals and aroma components are also removed, resulting in problems such as lack of nutrients and deterioration of flavor. .. Therefore, in the production of milk-containing foods and drinks having a high non-fat milk solid content, it has been required to reduce the salty taste without performing a membrane treatment.
An object of the present invention is to provide a means for reducing the salty taste of a milky food or drink having a salty taste. An object of the present invention is to provide a milk-containing food or drink containing a large amount of non-fat milk solids and having a reduced salty taste.

The present inventors have found that Lactobacillus paracasei has the effect of reducing the salty taste of milk-containing foods and drinks containing a large amount of non-fat milk solids, and have completed the present invention.

That is, the present invention that solves the above-mentioned problems is a food or drink containing milk having a non-fat milk solid content of 9% by mass or more and containing Lactobacillus paracasei.
This makes it possible to reduce the salty taste of milk-containing foods and drinks containing a large amount of non-fat milk solids.

In a preferred embodiment of the present invention, the Lactobacillus paracasei is the Lactobacillus paracasei MCC1849 strain (NITE BP-01633).

In a preferred embodiment of the present invention, the Lactobacillus paracasei is a dead bacterium.
Thereby, the stability of the quality of the food and drink containing milk can be enhanced.

In a preferred embodiment of the present invention, the milk-containing food or drink has a pH of 5 to 8.
This is because such foods and drinks containing milk in the neutral range are particularly susceptible to salty taste.

In a preferred embodiment of the present invention, the milk-containing food or drink contains 38 mg / 100 g or more of sodium.
This is because foods and drinks containing milk having such a sodium concentration are particularly susceptible to salty taste.

In a preferred embodiment of the present invention, the milk-containing food or drink is a beverage.
This is because beverages are particularly susceptible to salty taste.

In one embodiment of the invention, the milky food or drink further comprises a viable lactic acid bacterium that is different from the Lactobacillus paracasei.
Further, in one form of the present invention, the milk-containing food or drink further contains a bacterium of the genus Bifidobacterium.
By further containing these bacteria, it is possible to provide a milk-containing food or drink having high nutritional value and excellent flavor.

The present invention that solves the above problems is a method for reducing saltiness, which comprises adding Lactobacillus paracasei to a salty milky food or drink.
The preferred form of Lactobacillus paracasei is as described for the milk-containing food and drink of the present invention.

The present invention for solving the above problems is a method for producing a milk-containing food or drink having a non-fat milk solid content of 9% by mass or more, and includes a step of adding Lactobacillus paracasei to a dairy raw material. It is a manufacturing method that does not include a step of removing sodium derived from a dairy raw material.
As a result, it becomes possible to produce a milk-containing food or drink having a reduced salty taste and a high non-fat milk solid content without going through a step of removing sodium by a membrane treatment or the like.

According to the present invention, it is possible to reduce the salty taste of milk-containing foods and drinks containing a large amount of non-fat milk solids. Then, it becomes possible to provide foods and drinks containing milk having a high-class feeling such as richness or nutritional value and having a good flavor. Further, according to the present invention, it is possible to produce a milk-containing food or drink having a reduced salty taste and a high non-fat milk solid content without going through a step of removing sodium by a membrane treatment or the like.

Next, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the following preferred embodiments, and can be freely changed within the scope of the present invention. In the present specification, the percentage is expressed by mass unless otherwise specified.

In the present specification, "food and drink containing milk" means food and drink processed using dairy raw materials. The milk-containing food and drink of the present invention preferably includes fermented milk, lactic acid bacteria beverages, and milk beverages. The proportion of the raw material of the milk-containing food or drink of the present invention is preferably 20% by mass or more, preferably 25% by mass or more, and more preferably 30% by mass or more.
Among them, beverages are preferable, and for example, among lactic acid bacteria beverages and milk beverages referred to in Japan's "Ministry Ordinance on Ingredient Standards for Milk and Milk Products" (Ministry Ordinance for Milk, etc.), and fermented milk referred to in the Ordinance for Milk, etc. Examples include liquid milk (liquid fermented milk).
Further, in the present specification, the “milk raw material” refers to a raw material derived from milk, and dairy products specified in the Ordinance of the Ministry of Milk, etc. can be used without particular limitation. Examples of milk raw materials used in the present invention include raw milk, defatted milk, defatted concentrated milk, whole milk powder, defatted milk powder, cream, butter, butter oil, cheese, concentrated milk, unsweetened condensed milk, unsweetened defatted condensed milk, and sweetened condensed milk. Examples thereof include cream powder, whey powder, butter milk powder, sweetened milk powder, condensed milk, fermented milk powder, and block milk. More preferably, raw milk, skim milk, defatted concentrated milk, whole milk powder, skim milk powder, cream, butter, and whey powder are used as the dairy raw material. As the milk raw material used in the milk-containing food or drink of the present invention, those containing one or more of these are preferable, and those containing no membrane treatment are more preferable. However, a dairy raw material that has undergone membrane treatment can also be used.

In the milk-containing food or drink of the present invention, any component can be appropriately used as long as the effect of the present invention is not impaired. Examples of the optional components include fats and oils (animal and vegetable), dietary fiber, emulsifiers, stabilizers, thickeners, sugars, sugar alcohols, polysaccharides, pH adjusters, fatty acid esters, flavoring agents, flavors, etc. Examples thereof include excipients.

The non-fat milk solid content in the food and drink containing milk of the present invention refers to a milk solid content other than milk fat. The fat-free milk solid content shall be quantified by the Gerber method or the like, the amount of water in the food or drink by the direct drying method, and then quantified from these quantified values based on the following formula. Can be done.
Non-fat milk solid content = total solid content-milk fat content The non-fat milk solid content in the milk-containing food or drink of the present invention is 9% by mass or more, preferably 10% by mass or more. In foods and drinks containing milk with a non-fat milk solid content in such a range, there is a particular problem of reducing saltiness. The upper limit of the non-fat milk solid content in the milk-containing food or drink of the present invention is determined in consideration of physical properties, palatability, etc., and is preferably 20% by mass or less, more preferably 15% by mass or less.

In the present invention, the "salty taste" refers to the taste felt when a substance exhibiting a salty taste such as salt (sodium chloride) is contained in the mouth.

The sodium concentration in the milk-containing food or drink of the present invention is preferably 38 mg / 100 g or more, and more preferably 40 mg / 100 g or more. In milk-containing foods and drinks having a sodium concentration in such a range, there is a particular problem of reducing saltiness. The upper limit of the sodium concentration in the milk-containing food or drink of the present invention is determined in consideration of palatability, and is preferably 85 mg / 100 g or less, more preferably 80 mg / 100 g or less, and more preferably 70 mg / g. It is 100 g or less, and more preferably 65 mg / 100 g or less.
The sodium concentration can be quantified by ICP emission spectrometry.

The pH of the milk-containing food or drink of the present invention is not particularly limited, but is preferably 5 to 8, and more preferably 6.5 to 8. This is because the foods and drinks containing milk in the neutral region have a greater problem of reducing saltiness than the foods and drinks containing milk in the acidic region.

The food or drink containing milk of the present invention may be produced without performing a membrane treatment. Specifically, it may be produced without removing sodium from the milk raw material by a nanofiltration (NF) film or the like. As a result, low-molecular-weight minerals and aroma components can be retained in the product.
However, it is not limited to film-treat a part or all of the milk raw material used for the milk-containing food or drink of the present invention, and the milk raw material is appropriately film-treated in consideration of the final form of the food or drink. You can also do it.

The milk-containing food or drink of the present invention contains bacteria belonging to Lactobacillus paracasei (hereinafter, also simply referred to as "Lactobacillus paracasei"). Examples of the lactobacillus paracasei include MCC1849 strain (NITE BP-01633), MCC1375 strain (FERM BP-11313), SBT-2558 strain, SBT0327 (NITE ABP-1129), and SBT2105 (NITE BP-1129) of lactobacillus paracasei. 1130), SBT2203 (NITE ABP-1131), SBT2215 (NITE ABP-1132), SBT11408 (NITE ABP-1133), ATCC25598, OLL204220 strain (NITE BP-02244), K71 strain (FERM BP-110), etc. ..
Lactobacillus paracasei may be contained in the form of a culture containing the cells of the same bacterium, or may be contained in the form of cells recovered from the culture. In addition, the above-mentioned culture may be contained in the form of a dried product such as a heat-dried product or a freeze-dried product.

The method for culturing Lactobacillus paracasei is not particularly limited, and a method usually used for culturing lactic acid bacteria can be appropriately used. For example, the culture temperature may be 25 to 50 ° C, preferably 35 to 42 ° C. Further, the culture may be carried out under either aerobic conditions or anaerobic conditions, but it 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. Further, the cells may be cultured under microaerobic conditions such as liquid static culture.

The medium for culturing Lactobacillus paracasei is not particularly limited, and a medium usually used for culturing lactic acid bacteria can be appropriately used. That is, as the carbon source, for example, saccharides such as galactose, glucose, fructose, mannose, cellobiose, maltose, lactose, sucrose, trehalose, starch, starch hydrolysate, and waste sugar honey can be used depending on the assimilation property. As the nitrogen source, for example, ammonium salts such as ammonia, ammonium sulfate, ammonium chloride, and ammonium nitrate, and nitrates can be used. Further, as the inorganic salts, for example, sodium chloride, potassium chloride, potassium phosphate, magnesium sulfate, calcium chloride, calcium nitrate, manganese chloride, ferrous sulfate and the like can be used. In addition, organic components such as peptone, soybean flour, defatted soybean meal, meat extract, and yeast extract may be used. Further, as the prepared medium, for example, MRS medium can be preferably used.

In the present invention, Lactobacillus paracasei may be a live bacterium or a dead bacterium, but is preferably a dead bacterium.
By using killed bacteria, quality control of milk-containing foods and drinks becomes easy.

Killed bacteria of Lactobacillus paracasei can be obtained by heat-treating the culture.

Specific examples of Lactobacillus paracasei include the Lactobacillus paracasei MCC1849 (NITE BP-01633) strain. The MCC1849 strain was transferred to NITE P-01633 on June 6, 2013 at the National Institute of Technology and Evaluation Patent Microorganisms Depositary Center (Room 2-5-8 122, Kazusakamatari, Kisarazu City, Chiba Prefecture 292-0818). It was deposited with the deposit number of NITE BP-01633, which was transferred to the international deposit based on the Budapest Treaty on January 31, 2014, and has been given the deposit number of NITE BP-01633.

Further, the Lactobacillus paracasei is not limited to the above-mentioned strain, and may be a strain substantially equivalent to the same strain. A substantially equivalent strain is a strain belonging to Lactobacillus paracasei and has a salty taste reducing action comparable to that of a deposited strain. Further, the substantially equivalent strain has a homology in which the base sequence of the 16S rRNA gene is 98% or more, preferably 99% or more, more preferably 100% with the base sequence of the 16S rRNA gene of the depositary strain. And preferably have the same mycological properties as the above-mentioned deposited strain. Further, the Lactobacillus paracasei in the present invention is bred from a deposited strain or a strain substantially equivalent thereto by mutation treatment, genetic recombination, selection of a natural mutant strain, etc., as long as the effect of the present invention is not impaired. It may be a strain.

The content of lactobacillus paracasei in the milk-containing food or drink of the present invention is preferably 2.5 × 10 ⁹ cfu / 100 g or more as a lower limit value, more preferably 5 × 10 ⁹ cfu / 100 g or more as an upper limit value. Is preferably 1 × 10 ¹¹ cfu / 100 g or less, and more preferably 5 × 10 ¹⁰ cfu / 100 g or less.
The numerical range is more preferably 2.5 × 10 ⁹ to 1 × 10 ¹¹ cfu / 100 g, and further preferably 2.5 × 10 ^{9 to} 5 × 10 ¹⁰ cfu / 100 g. Here, in the preferred content when Lactobacillus paracasei is a dead bacterium, the "cfu" can be replaced with an individual (number of cells) (the same applies to the following description of the bacterium content). In addition, cfu indicates Colony forming unit.

The content of lactobacillus paracasei in the milk-containing food or drink of the present invention is preferably 2.5 × 10 ⁸ cfu / g or more, more preferably 3 × 10 ⁸ cfu, as a lower limit value with respect to 1 g of non-fat milk solids. It is / g or more, and the upper limit value is preferably 6.8 × 10 ⁹ cfu / g or less, more preferably 3.4 × 10 ⁹ cfu / g or less.
Further, the numerical value range is more preferably 2.5 × 10 ^{8 to} 6.8 × 10 ⁹ cfu / g, and further preferably 2.5 × 10 ^{8 to} 3.4 × 10 ⁹ cfu / g.
The content of lactobacillus paracasei in the milk-containing food or drink of the present invention is preferably 5.5 × 10 ⁷ cfu / mg or more, more preferably 7.6 × 10 ⁷ cfu, as a lower limit value with respect to 1 mg of sodium. It is / mg or more, and the upper limit value is preferably 1.6 × 10 ⁹ cfu / mg or less, more preferably 8 × 10 ⁸ cfu / mg or less.
The numerical range is more preferably 5.5 × 10 ^{7 to} 1.6 × 10 ⁹ cfu / mg, and even more preferably 5.5 × 10 ⁷ to 8 × 10 ⁸ cfu / mg.

The milk-containing food or drink of the present invention may further contain viable bacteria of other types of lactic acid bacteria other than the above-mentioned Lactobacillus paracasei.
As other lactic acid bacteria, those used in fermented milk and lactic acid bacteria beverages can be used without particular limitation.
The content of other lactic acid bacteria can be selected in the usual range according to the form of the product.

The milk-containing food or drink of the present invention may further contain viable bacteria belonging to the genus Bifidobacterium.
As the bacterium belonging to the genus Bifidobacterium, those used in fermented milk and lactic acid bacteria beverages can be used without particular limitation, and for example, Bifidobacterium longum is preferable.
The content of bacteria belonging to the genus Bifidobacterium can be selected in the usual range according to the form of the product.

The food and drink containing milk of the present invention is not particularly limited except that it contains Lactobacillus paracasei, and can be produced by a usual method.
The non-fat milk solids in milk-containing foods and drinks are adjusted by a method of using powdered milk or concentrated milk as a dairy raw material, or a method of removing water from milk or dairy products used as a dairy raw material and concentrating the non-fat milk solids. be able to.
Here, in the production method of the present invention, it is not necessary to remove sodium derived from the milk raw material. More specifically, it is not necessary to perform a membrane treatment capable of removing sodium. This makes it possible to simplify the entire process. In addition, minerals and aroma components can be retained in the product by not performing the film treatment.

In the production of fermented milk and lactic acid bacteria beverages, Lactobacillus paracasei can be added at any time before or after fermentation in the process of fermenting the dairy raw material using the starter in which the other lactic acid bacteria are cultured. ..

The present invention is also a method for reducing saltiness, which comprises adding Lactobacillus paracasei to a salty milky food or drink.
The preferred forms of milk-containing foods and drinks and Lactobacillus paracasei are as described above. As the form of Lactobacillus paracasei used in the same method, for example, a heat-dried product of a culture of Lactobacillus paracasei and a freeze-dried product are preferably mentioned.
From this point of view, the present invention also provides a salty taste reducing agent for milk-containing foods and drinks, which comprises a heat-dried product or a freeze-dried product of a culture of Lactobacillus paracasei as an active ingredient.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

(1) Test 1
In this test, the salty taste reducing effect when Lactobacillus paracasei was added at various concentrations was evaluated.
The Lactobacillus paracasei MCC1849 strain used in this test is a lyophilized product of dead cells (referred to as MCC1849 culture in the examples), and the number of bacteria (number of cells) is arbitrary according to the specifications of the lyophilized product. The blending amount can be appropriately changed so as to be. In this test, a freeze-dried product having 250 billion bacteria per gram of the freeze-dried product was used.
The freeze-dried product of Lactobacillus paracasei MCC1849 strain can be obtained from Morinaga Milk Industry Co., Ltd.

According to the formulation shown in Table 1, each component was dissolved in dissolved water (purified water) to make a total volume of 4000 mL. The solution was heated and held at 85 ° C. for 6 minutes, homogenized at 15 MPa, and sterilized by heating at 130 ° C. for 2 seconds to obtain liquid beverages of Comparative Example 1 and Examples 1 to 4 filled in PET bottles.
The formulation design of Examples 1 to 4 at this time is a food or drink (beverage) containing milk containing a Lactobacillus paracasei culture (non-fat milk solid content 15% by mass, milk fat content 2.5% by mass, pH 6.8). The sodium content was 65 mg / 100 g, and the number of MCC1849 bacteria was 5 billion / 100 g to 50 billion / 100 g.
In addition, as Comparative Example 1, a milk-containing food or drink (beverage) containing no Lactobacillus paracasei culture was produced.
The milk raw material in the table is a milk-derived raw material that has not been desalted such as a membrane treatment, and the same raw material was used in all the examples.

The produced milk-containing foods and drinks were tasted by seven panelists specializing in the evaluation of milk-containing foods and drinks, and the salty taste was evaluated.
The evaluation was a relative evaluation of how much salty taste was felt when compared with the comparative example using the following criteria. The results are shown in Table 2.
<Criteria>
5: Weak salty taste 4: Slightly weak salty taste 3: Same as the comparative example 2: Slightly strong salty taste 1: Strong salty taste

As shown in Table 2, in the milk-containing foods and drinks of Examples to which the MCC1849 culture was added, the salty taste reducing effect of Lactobacillus paracasei increased in a volume-dependent manner, and Examples 1 to 4 were compared with Comparative Example 1. Remarkably reduced the salty taste. Thus, in order to sufficiently obtain the effect of reducing the salty taste of Lactobacillus paracasei, the content of Lactobacillus paracasei per non-fat milk solids 1g is 300 million (3 × 10 ⁸⁾ or more is preferable I found out.
Here, about 65 mg of sodium is contained in 100 g of a milk-containing food or drink having a non-fat milk solid content of 15% by mass. Therefore, when viewed in relation to the sodium content of Lactobacillus paracasei per sodium 1 mg, it was found that it is preferable that 76 million (7.6 × 10 ⁷⁾ or greater.

(2) Test 2
With the formulation shown in Table 3, each component was dissolved in dissolved water (purified water) to make a total volume of 4000 mL. The liquid beverage (pH 6) of Example 5 and Reference Examples, Comparative Examples 2 and 3 filled in a PET bottle after homogenizing the solution at 85 ° C. for 6 minutes, homogenizing it at 15 MPa, and sterilizing it by heating at 130 ° C. for 2 seconds. 8.8) was obtained.
Using the obtained liquid beverage, the salty taste was evaluated in the same manner as in Test 1. The same dairy ingredients were used between Comparative Example 2 and Example 5, and between Comparative Example 3 and Reference Example. Here, as the dairy raw material, one that has not been desalted such as a membrane treatment was used.
Example 5 was evaluated relative to Comparative Example 2, and Reference Example was evaluated relative to Comparative Example 3.

In the milk-containing food or drink having a non-fat milk solid content of 10% by mass in Example 5, the salty taste reducing effect of Lactobacillus paracasei was obtained. On the other hand, in the food and drink containing milk having a non-fat milk solid content of 8% by mass in the reference example, the salty taste was originally difficult to be felt, so that the salty taste reducing effect of Lactobacillus paracasei was limited. From this, it was found that the salty taste reducing effect of Lactobacillus paracasei was particularly remarkable when the non-fat milk solid content content was 9% by mass or more, more preferably 10% by mass or more.

Here, about 45 mg of sodium is contained in 100 g of a milk-containing food or drink having a non-fat milk solid content of 10% by mass, and about 45 mg of sodium is contained in 100 g of a milk-containing food or drink having a non-fat milk solid content of 9% by mass. About 35 mg of sodium is contained in 100 g of a milk-containing food or drink containing 40 mg of sodium and having a non-fat milk solid content of 8% by mass. Therefore, it was found that the salty taste reducing effect of Lactobacillus paracasei can be remarkably obtained when the sodium concentration per 100 g of milk-containing food or drink is 38 mg or more, the sodium concentration is 40 mg or more, and the sodium concentration is 45 mg or more. ..
Further, from the results of Example 5, in order to sufficiently obtain the salty taste-reducing effect of Lactobacillus paracasei, the content of Lactobacillus paracasei per 1 g of non-fat milk solids is 250 million (2. It was found that 5 × 10 ⁸ ) or more was preferable.
Here, about 45 mg of sodium is contained in 100 g of a milk-containing food or drink having a non-fat milk solid content of 10% by mass. Therefore, when viewed in relation to the sodium content of Lactobacillus paracasei per sodium 1 mg, it was found that it is preferable that 55 million (5.5 × 10 ⁷⁾ or greater.

(3) Test 3
With the formulation shown in Table 5, the dairy raw material and the Lactobacillus paracasei MCC1849 culture (MCC1849 culture) were dissolved in dissolved water (purified water) to make a total volume of 4000 mL. The lysate is heated and held at 85 ° C. for 6 minutes, homogenized at 15 MPa, sterilized by heating at 130 ° C. for 2 seconds, and viable bacteria (lactic acid bacteria (live bacteria) culture) of other types of lactic acid bacteria other than Lactobacillus paracasei. ) And Bifidobacterium longum BB536 strain (BB536 (live bacterium) culture) were added and mixed, and then the liquid beverages of Comparative Example 4 and Example 6 filled in PET bottles were obtained.
At this time, the compounding design of Example 6 was the milk-containing food or drink (beverage) of Example containing the Lactobacillus paracasei culture (non-fat milk solid content 15% by mass, milk fat content 2.5% by mass, pH 6.8). ), The sodium content was 65 mg / 100 g, and the number of MCC1849 bacteria was 5 billion / 100 g.
In addition, as Comparative Example 4, a milk-containing food or drink (beverage) containing no Lactobacillus paracasei culture was produced.
The milk raw material in the table is a milk-derived raw material that has not been desalted such as a membrane treatment, and the same raw material was used in all the examples.

The salty taste-reducing effect of Lactobacillus paracasei was also obtained in milk-containing foods and drinks (lactic acid bacteria beverages) containing lactic acid bacteria (live bacteria) and bifidobacteria (live bacteria).

The present invention is useful for producing highly nutritious milk-containing foods and drinks.

NITE BP-01633

Claims (12)

A food or drink containing milk having a non-fat milk solid content of 9% by mass or more and containing bacteria belonging to Lactobacillus paracasei. The milk-containing food or drink according to claim 1, wherein the bacterium belonging to Lactobacillus paracasei is a Lactobacillus paracasei MCC1849 (NITE BP-01633) strain. The milk-containing food or drink according to claim 1 or 2, wherein the bacterium belonging to Lactobacillus paracasei is a dead bacterium. The milk-containing food or drink according to any one of claims 1 to 3, which has a pH of 5 to 8. The milk-containing food or drink according to any one of claims 1 to 4, which contains 38 mg / 100 g or more of sodium. The milk-containing food or drink according to any one of claims 1 to 5, which is a beverage. The milk-containing food or drink according to any one of claims 1 to 6, further comprising a viable lactic acid bacterium of a species different from the bacterium belonging to the Lactobacillus paracasei. The milk-containing food or drink according to any one of claims 1 to 7, further comprising a bacterium belonging to the genus Bifidobacterium. A method for reducing the saltiness of a milky food or drink, which comprises adding a bacterium belonging to Lactobacillus paracasei to a salty milky food or drink. The reduction method according to claim 9, wherein the bacterium belonging to Lactobacillus paracasei is a Lactobacillus paracasei MCC1849 (NITE BP-01633) strain. The reduction method according to claim 9 or 10, wherein the bacterium belonging to Lactobacillus paracasei is a dead bacterium. A method for producing a food or drink containing milk having a non-fat milk solid content of 9% by mass or more.
Including the step of adding bacteria belonging to Lactobacillus paracasei to the dairy raw material.
A manufacturing method that does not include the step of removing sodium derived from dairy ingredients.