JP2024052620A - Containerized heated beverages for sale - Google Patents

Abstract

[Problem] The object of the present invention is to provide a beverage having a pH of 4.6 or less that contains killed lactic acid bacteria cells and that suppresses the characteristic fishy smell, and a method for producing the same. [Solution] A beverage having a pH of 4.6 or less that contains 20 billion killed lactic acid bacteria cells/L or more and solids, and has a solids concentration (Brix value) of 0.1 to 15%. [Selected Figure] None

Description

The present invention relates to a packaged, heated acidic beverage containing killed lactic acid bacteria cells and the like, and a method for producing the same. More specifically, the present invention relates to a packaged, heated acidic beverage containing killed lactic acid bacteria cells and the like that has a characteristic fishy smell, but the present invention relates to a packaged, heated acidic beverage in which the characteristic fishy smell is suppressed, and a method for producing the same.

Beverages sold in a heated state (i.e., beverages for sale heated) are not only more susceptible to quality deterioration than beverages that are sold refrigerated or at room temperature from the time of distribution until the time of sale (i.e., beverages for sale refrigerated or at room temperature), but the quality deterioration may differ from that experienced when beverages for sale refrigerated or at room temperature are stored refrigerated or at room temperature for long periods of time.

In relation to the prevention of quality deterioration of beverages for sale heated, for example, Patent Document 1 describes a method for preventing quality deterioration of packaged fruit juice beverages for sale heated, in which a predetermined amount of carotenoid is added and the ratio of the citric acid content to the malic acid content in the beverage is adjusted to a predetermined ratio, thereby suppressing the characteristic burnt odor and steamy odor derived from fruit juice. Furthermore, Patent Document 2 describes that in a fruit juice beverage for sale heated, cooking odors and browning can be suppressed by blending sucrose and a high-intensity sweetener so that the sum of the product of the sweetness of the sucrose and the blending amount and the product of the sweetness of the high-intensity sweetener and the blending amount is a predetermined value.

However, it was not previously known that a new problem of a distinctive fishy smell occurs in bottled, heated beverages with a pH of 4.6 or less that contain killed lactic acid bacteria, or that this distinctive fishy smell can be suppressed by adding a certain concentration of solids.

JP 2015-053936 A JP 2011-072293 A

The present inventors have discovered that a new and unique problem occurs in bottled, heated beverages for sale having a pH of 4.6 or less, which contain killed lactic acid bacteria cells, namely a distinctive fishy odor (hereinafter also referred to simply as "characteristic fishy odor").
An object of the present invention is to provide a bottled, heated beverage for sale, which contains killed lactic acid bacteria and has a pH of 4.6 or less, and which is suppressed in terms of the characteristic fishy smell, and a method for producing the same.

The inventors conducted intensive research to solve the problems of the present invention, and discovered that the aforementioned characteristic fishy smell can be significantly suppressed by adding 20 billion killed lactic acid bacteria cells/L or more and solids to a solids concentration (Brix value) of 0.1 to 15% in a bottled, heated beverage with a pH of 4.6 or less, and thus completed the present invention.

That is, according to the present invention, the following inventions are provided.
(1) A beverage containing 20 billion or more killed lactic acid bacteria cells/L and solids, and having a solids concentration (Brix value) of 0.1 to 15%, and having a pH of 4.6 or less;
(2) The beverage according to (1) above, wherein the solid content is one or more selected from the group consisting of sweeteners and polysaccharides;
(3) The beverage according to (1) or (2) above, which contains fruit juice or a processed fruit juice;
(4) The beverage according to any one of (1) to (3) above, which is a packaged, heated beverage for sale;
(5) The beverage according to any one of (1) to (4) above, further comprising 0.01 to 0.5% by weight of an organic acid in total;
(6) A method for producing a beverage having a pH of 4.6 or less, comprising the steps of: containing 20 billion killed lactic acid bacteria cells/L or more and solids in the beverage to adjust the solids concentration (Brix) to 0.1 to 15%;
(7) A method for suppressing a fishy odor in a beverage, the method comprising the steps of: producing a beverage having a pH of 4.6 or less; containing 20 billion killed lactic acid bacteria cells/L or more and solids in the beverage to adjust the solids concentration (Brix) to 0.1 to 15%;

The present invention provides a bottled, heated beverage for sale that contains killed lactic acid bacteria and has a pH of 4.6 or less and that has a suppressed characteristic fishy odor, as well as a method for producing the same.

FIG. 1 is a diagram showing the relationship between the Lactococcus lactis subsp. lactis JCM5805 strain and strains equivalent to said strain (strains derived from said strain and strains from which said strain is derived).

The present invention relates to
[1] A beverage containing 20 billion or more killed lactic acid bacteria cells/L and solids, and having a solids concentration (Brix value) of 0.1 to 15%, and having a pH of 4.6 or less (hereinafter also referred to as the "beverage of the present invention");
[2] A method for producing a beverage having a pH of 4.6 or less, comprising the steps of: containing 20 billion or more killed lactic acid bacteria cells/L and solids in the beverage, and adjusting the solids concentration (Brix value) to 0.1 to 15% (hereinafter, also referred to as the "production method of the present invention");
[3] A method for suppressing a fishy odor in a beverage, the method being characterized in that, in the production of a beverage having a pH of 4.6 or less, the beverage contains 20 billion killed lactic acid bacteria/L or more and solids so that the solids concentration (Brix value) is 0.1 to 15% (hereinafter also referred to as the "suppression method of the present invention");
The present invention includes embodiments such as the above.

(Dead lactic acid bacteria)
In the present invention, killed cells of lactic acid bacteria are used.

"Lactic acid bacteria" is a general term for all those taxonomically recognized as lactic acid bacteria, and is not limited by genus, species, strain, etc. Such "lactic acid bacteria" include bacteria that ferment sugar with lactic acid to produce a large amount of lactic acid (preferably 50% or more of the consumed sugar), such as bacteria of the genus Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, and Enterococcus.

The genus or species of the killed lactic acid bacteria used in the present invention is not particularly limited, but examples thereof include one or more bacteria selected from the group consisting of Lactobacillus bacteria, Streptococcus bacteria, Lactococcus bacteria, Leuconostoc bacteria, Pediococcus bacteria, and Enterococcus bacteria, preferably one or more bacteria selected from the group consisting of Lactococcus bacteria, more preferably one or more bacteria selected from the group consisting of Lactococcus lactis, and even more preferably one or more bacteria selected from the group consisting of Lactococcus lactis subsp. lactis.

More specific preferred embodiments of the killed bacteria in the present invention include Lactobacillus acidophilus (Lactobacillus acidophilus L-92, etc.), Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. lactis, Lactobacillus casei, Lactobacillus paracasei (Lactobacillus paracasei KW3110 strain, Lactobacillus paracasei MCC1849 strain, etc.), Lactobacillus gasseri, Lactobacillus gasseri (SBT2055 strain), Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum (Lactobacillus plantarum L-137 strain, etc.), Lactobacillus brevis, Lactobacillus casei subsp. rhamnosus (GG strain), Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus fructivorans, Lactobacillus hilgardii hilgardii), Streptococcus salivarius subsp. thermophilus (hereinafter, simply referred to as "Streptococcus thermophilus"), Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. cremoris, Lactococcus raffinolactis, Lactococcus piscium, Lactococcus plantarum, Lactococcus garvieae, Lactococcus garvieae), Lactococcus lactis subsp. hordniae, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc lactis, Pediococcus damnosus, Pediococcus pentosaceus, Pediococcus acidilactici (Pediococcus acidilactici JCM8797 strain and Pediococcus acidilactici K15, etc.), Enterococcus faecalis, Pediococcus coelicolor, cellicola), Pediococcus claussenii, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, Pediococcus stilesii, and Enterococcus faecium. faecium), and preferably Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei subsp. rhamnoides, sus, Lactobacillus pentosus, Lactobacillus fermentum, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis biovariant diacetylactis, Lactococcus lactis subsp. cremoris, Lactococcus raffinolactis, Lactococcus pythium, Lactococcus plantarum, Lactococcus garbieae, Lactococcus lactis subsp. holdoniae, Leuconostoc mesentroides subsp. cremoris and Leuconostoc lactis, more preferably one or more killed bacteria selected from the group consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis biovariant diacetylactis, Lactococcus lactis subsp. cremoris, Lactococcus raffinolactis, Lactococcus pythium, Lactococcus plantarum, Lactococcus garvieae, and Lactococcus lactis subsp. holdoniae, and even more preferably one or more killed bacteria selected from the group consisting of Lactococcus lactis subsp. For example, killed cells of Lactococcus lactis subsp. lactis are used, more preferably killed cells of one or more bacteria selected from the group consisting of Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis NBRC12007, and Lactococcus lactis subsp. lactis NRIC1150, and particularly preferably killed cells of Lactococcus lactis subsp. lactis JCM5805.

In the present invention, the strains of the killed bacteria mentioned in this specification include strains equivalent to the strains, so long as they produce a unique fishy odor in a packaged, heated beverage for sale at pH 4.6 or less containing the killed bacteria of the strain. Here, the equivalent strain refers to a strain derived from the above strain, a strain from which the above strain is derived, or a descendant strain of that strain. Equivalent strains may also be preserved in other strain preservation institutions. Figure 1 shows a strain derived from Lactococcus lactis subsp. lactis JCM5805 and a strain from which Lactococcus lactis subsp. lactis JCM5805 is derived. A strain equivalent to Lactococcus lactis subsp. lactis JCM5805 shown in Figure 1 can also be used as the killed bacteria of the present invention, so long as they produce a unique fishy odor in a packaged, heated beverage for sale at pH 4.6 or less containing the killed bacteria of the strain. In this specification, the term Lactococcus lactis subsp. lactis JCM5805 (Lactococcus lactis JCM5805) also includes these equivalent strains.

In this specification, the "killed lactic acid bacteria cells" are not particularly limited as long as they are killed lactic acid bacteria cells, and may be dried or non-dried. From the viewpoint of storage stability of the killed lactic acid bacteria cells, however, a dried product is preferable, and a suitable example is a dry powder.

The method for preparing killed lactic acid bacteria cells is not particularly limited, and examples thereof include a method in which a medium in which the lactic acid bacteria have been cultured is sterilized and then the cells are collected by filtration, centrifugation, or the like, or a method in which the cells are collected from a medium in which the lactic acid bacteria have been cultured by filtration, centrifugation, or the like and then sterilized, and further a drying treatment or a crushing treatment can be performed as necessary.
The means for sterilization is not particularly limited, and any conventional means for killing bacteria, such as heating, ultraviolet light, gamma-ray irradiation, etc., may be used. Furthermore, lactic acid bacteria in a beverage may be killed by a sterilization treatment during beverage preparation.

In the present invention, the cell concentration of the killed lactic acid bacteria in the packaged heated beverage for sale is not particularly limited, but since the problem of the unique fishy smell increases and the significance of the present invention becomes greater, for example, 20 billion cells/L or more, preferably 28 billion cells/L or more, more preferably 50 billion cells/L or more, 100 billion cells/L or more, 200 billion cells/L or more, or 400 billion cells/L or more can be mentioned. In addition, the upper limit of the cell concentration of the killed lactic acid bacteria in the packaged heated beverage for sale is not particularly limited, but for example, 8 trillion cells/L or less, 6 trillion cells/L or less, 4 trillion cells/L or less, 2 trillion cells/L or less, etc. can be mentioned. These lower limit values and upper limit values can be combined arbitrarily.
The cell concentration of killed lactic acid bacteria in a bottled, heated beverage for sale can be adjusted by adjusting the amount of killed lactic acid bacteria added to the beverage.
The method for measuring the number of dead lactic acid bacteria cells in a bottled, heated beverage for sale can be any known method for measuring the number of lactic acid bacteria cells, without any particular limitation, such as direct microscopy, particle electrical detection zone method, PCR method or flow cytometry method, with flow cytometry method being preferred.

(Solid content)
In this specification, the term "solid content" is not particularly limited as long as it is a soluble solid content that can exert the effect of suppressing the characteristic fishy odor, and examples thereof include one or more types selected from the group consisting of sweet components, polysaccharides, minerals, lipids, fruit juice, processed fruit juice, and tea or coffee, with one or more types selected from the group consisting of sweet components, polysaccharides, fruit juice, processed fruit juice, and tea being preferred, and one or more types selected from the group consisting of sweet components and polysaccharides being more preferred.

The above-mentioned "sweetening components" include crystalline sugars such as monosaccharides such as fructose, glucose, tagatose, arabinose, etc., disaccharides such as lactose, trehalose, maltose, sucrose, etc., and polysaccharides such as powdered starch syrup; oligosaccharides (e.g., trisaccharides to decasaccharides) such as maltooligosaccharides and galactooligosaccharides; non-crystalline sugars such as starch syrup and isomerized liquid sugar (e.g., fructose-glucose liquid sugar); maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, etc. Examples of the sweetener include sugar alcohols; high-intensity sweeteners such as acesulfame potassium (acesulfame K), sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, saccharin, and aspartame; among these, sugars (i.e., crystalline sugars and non-crystalline sugars) and high-intensity sweeteners are preferred, and monosaccharides, disaccharides, and high-intensity sweeteners are more preferred, with sucrose, acesulfame K, and sucralose being even more preferred. One type of sweetener may be used, or two or more types may be used in combination.

In this specification, "polysaccharides" refers to polysaccharides having a degree of polymerization of 3 or more, and which are not included in the "sweetening components" in this specification (for example, the sweetening components exemplified above). Such "polysaccharides" include digestible polysaccharides such as starch, indigestible dietary fibers, etc., of which dietary fibers are preferred, and water-soluble dietary fibers are even more preferred.

Examples of the water-soluble dietary fiber include dextrin, soybean polysaccharides, pectin, xanthan gum, guar gum, gum arabic, agar, carrageenan, polydextrose, tamarind gum, alginic acid, glucomannan, carboxymethylcellulose, fucoidan, laminaran, and inulin, with dextrin being particularly preferred.
The above-mentioned "soybean polysaccharides" refers to water-soluble dietary fiber derived from soybeans and containing hemicellulose as a main component. Such soybean polysaccharides can usually be produced by extraction and purification from insoluble materials such as soybean pulp produced in the process of producing soybean processed products such as tofu from soybeans.

In this specification, "dextrin" refers to a product obtained by hydrolyzing polysaccharides in flour, such as amylose and amylopectin, with heat, acid, alkali, enzymes, etc. Examples of such dextrin include resistant dextrin, cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin), maltodextrin, isomaltodextrin, etc., and among these, resistant dextrin is preferred.
The dextrose equivalent (DE) and degree of polymerization of the dextrin in the present invention are not particularly limited as long as they can exert the effect of suppressing a specific fishy odor. Examples of the DE value include 5 to 20, 5 to 15, and 5 to 10, and examples of the degree of polymerization include 6 to 40, 10 to 40, and 10 to 35.

The above solid contents may be used alone or in combination of two or more. Such solid contents may be commercially available.

The amount of solids used in the present invention includes an amount that results in a solids concentration (Brix value) of the beverage packed in a container for warm sales of 0.1 to 15%, and from the viewpoint of suppressing the characteristic fishy odor as much as possible, preferably an amount that results in 0.2 to 15% or 0.2 to 10%, more preferably 2 to 15% or 2 to 10%, and even more preferably 5 to 15% or 5 to 10%. The Brix value is an index used to know the soluble solids concentration in a beverage, and is a value that mainly reflects the soluble solids concentration in a beverage, but may also be slightly affected by the insoluble solids concentration. The solids concentration in the present invention means the Brix value of the beverage of the present invention, including cases where it is affected by the Brix value.
In the present invention, when the Brix value is within the above range, the fishy smell peculiar to bottled, heated beverages for sale having a pH of at least 4.6 or less, which contain killed lactic acid bacteria, can be suppressed.

The Brix value in the present invention can be adjusted by adjusting the amount of solids (e.g., one or more solids selected from the group consisting of sweeteners and polysaccharides) used.

In this specification, the Brix value of a packaged beverage for sale heated means the refractive index (units are "%, " "°Bx" or "degrees") of the packaged beverage for sale heated measured at 20°C. Such a refractive index can be measured using a commercially available sugar content meter or refractometer (for example, the digital refractometer Rx-5000α; manufactured by Atago Co., Ltd.).

(pH)
The pH of the beverage of the present invention is not particularly limited as long as it is 4.6 or less, and examples thereof include 4 or less and 3.8 or less, and more specifically, examples thereof include 2 to 4.6, 2.5 to 4.6, 2 to 4, 2.5 to 4, 2 to 3.8, 2.5 to 3.8, etc. Such pH values are measured at 20°C.
The pH of the beverage of the present invention can be adjusted by a conventional method, such as by adding an acidulant or a pH adjuster, etc. Examples of such pH adjusters include substances that become alkaline or acidic when dissolved in water, and specific examples thereof include sodium bicarbonate (sodium bicarbonate), sodium carbonate, potassium carbonate, sodium hydroxide, potassium hydroxide, trisodium phosphate, tripotassium phosphate, sodium citrate, carbon dioxide, etc.
The pH of the beverage of the present invention can be measured by a conventional method using a pH meter or the like.

(Containerized, heated beverages for sale)
The beverage of the present invention does not have to be a packaged beverage for sale heated, but is preferably a packaged beverage for sale heated. In this specification, the "beverage for sale heated" includes, for example, a beverage that is stored or preserved at 50 to 80°C, preferably 50 to 75°C, for a period of 2 days to 1 month, preferably 3 days to 1 month, 5 days to 3 weeks, more preferably 1 week to 2 weeks. The above-mentioned storage period may be continuous or intermittent, and refers to the total period of storage or preservation in the corresponding temperature range. The packaged beverage for sale heated in the present invention does not include beverages that are sold at room temperature or refrigerated (4 to 40°C) without being heated.

The beverage of the present invention contains dead lactic acid bacteria cells and solids as essential ingredients. In this specification, the term "solids" as an essential ingredient does not include dead lactic acid bacteria cells.

(Optional ingredients)
The beverage of the present invention may or may not contain one or more of the following: organic acids, fruit juice or processed fruit juice, colorants, flavorings, acidulants (excluding organic acids), antioxidants, preservatives, emulsifiers, and pH adjusters, but preferably contains one or more selected from the group consisting of organic acids, and fruit juice or processed fruit juice. The beverage of the present invention may also contain one or more selected from the group consisting of milk components, lactic acid fermentation products, and soybean components, but preferably contains none of them.

(Organic Acid)
The beverage of the present invention may not contain an organic acid, but from the viewpoint of suppressing the characteristic fishy odor as much as possible, it is preferable that the beverage further contains an organic acid. Such organic acids include one or more selected from the group consisting of citric acid, malic acid, tartaric acid, lactic acid, gluconic acid, succinic acid, pyruvic acid, formic acid, phytic acid, and acetic acid, or one or more selected from the group consisting of citric acid, malic acid, tartaric acid, lactic acid, gluconic acid, and succinic acid, and preferably one or more selected from the group consisting of citric acid, malic acid, tartaric acid, and lactic acid. When producing the beverage of the present invention containing an organic acid, an organic acid may be used, or a salt of an organic acid or an organic acid-containing composition may be used. The salt is not particularly limited, and examples thereof include sodium salts, potassium salts, calcium salts, and the like.

When the beverage of the present invention contains organic acids, the total content of organic acids (e.g., one or two organic acids selected from any of the aforementioned groups for organic acids) in the beverage is not particularly limited, but from the viewpoint of suppressing the characteristic fishy odor as much as possible, is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, 0.12% by weight or more, or 0.3% by weight or more. The upper limit of the total content of such organic acids is not particularly limited, but is, for example, 0.5% by weight or less. When a salt of an organic acid is used, the salt of the organic acid is converted into an organic acid to calculate the content of the organic acid.

The total content of organic acids in the beverage of the present invention can be adjusted by adjusting the amount of organic acid or its salt, or the organic acid-containing composition used.

The content of organic acids in the beverage of the present invention can be calculated by measuring the organic acids to be measured by HPLC or the like.

(Fruit juice or processed fruit juice)
In this specification, "fruit juice" means juice squeezed from fruit. Fruit juice can be produced by a method generally used for producing fruit juice as a raw material for fruit beverages, such as a method of squeezing and separating a whole fruit (whole fruit including skin, etc.) into juice and a residue including skin using an in-line juicer or the like, and sterilizing and cooling the squeezed and separated juice, or a method of separating a whole fruit into a skin part and a pulp part, or halving the fruit, squeezing only the pulp part, and sterilizing and cooling the juice. Fruit juice includes concentrated fruit juice obtained by concentrating the squeezed juice of fruit, and reconstituted fruit juice obtained by diluting concentrated fruit juice. Squeezed fruit juice refers to a puree obtained by crushing a fruit, squeezing or straining the fruit, and removing the skin, seeds, etc.

The fruit juice may be cloudy or clear, clarified juice. Methods for clarifying fruit juice include enzyme treatment, microfiltration, ultrafiltration, etc.

As the fruit juice, commercially available juice, concentrated juice, paste, etc. may be used. Specifically, juice and concentrated juice specified by the JAS standard (Japanese Agricultural Standard for Fruit Drinks) can be mentioned, and for example, one or more of these can be used to prepare the beverage of the present invention.

In this specification, "processed fruit juice" means a processed fruit juice. Examples of processed fruit juice include fruit juice extracts and fruit juice flavors.

The type of fruit juice and the type of fruit juice in the processed fruit juice are not particularly limited, but examples include one or more types of fruit juice selected from the group consisting of citrus fruits (lemon, lime, orange, Unshu mandarin orange, grapefruit, yuzu, iyokan, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.), pome fruits (apple, pear, etc.), stone fruits (peach, plum, apricot, plum, cherry, etc.), cherries (grape, black currant, blueberry, etc.), tropical or subtropical fruits (pineapple, guava, banana, mango, lychee, etc.), and fruit-like vegetables (strawberry, melon, watermelon, etc.), and among these, one or more types of fruit juice selected from the group consisting of citrus fruits are preferred, and among these, one or more types of fruit juice selected from the group consisting of lemon, orange, and grapefruit are more preferred, and among these, lemon juice is particularly preferred.

When the beverage of the present invention contains fruit juice or processed fruit juice, the content of fruit juice in the beverage is not particularly limited, but examples of the content of fruit juice in terms of straight fruit juice include a lower limit of 0.1% by weight or more, 0.25% by weight or more, 0.5% by weight or more, or 1% by weight or more, and an upper limit of 30% by weight or less, 20% by weight or less, 10% by weight or less, or 8% by weight or less.

The total fruit juice content in the beverage of the present invention can be adjusted by adjusting the amount of fruit juice or processed fruit juice used.

(Beverage of the present invention)
The beverage of the present invention is not particularly limited as long as it is a bottled, heated beverage for sale that contains 20 billion killed lactic acid bacteria cells/L or more and solids, has a solids concentration (Brix value) of 0.1 to 15%, and has a pH of 4.6 or less.

The beverage of the present invention is a containerized beverage for sale heated with a pH of 4.6 or less, contains 20 billion or more killed lactic acid bacteria cells/L, and has a solid content, and has a solid content concentration (Brix value) of 0.1 to 15%, but other than that, there are no particular differences from ordinary "containerized acidic beverages for sale heated" in terms of the raw materials used, the manufacturing method, and the manufacturing conditions.

The type of beverage of the present invention is not particularly limited as long as it is an acidic beverage packed in a container and sold warm, but it is preferably a fruit juice-containing beverage containing fruit juice or a processed fruit juice product, more preferably a fruit juice-containing beverage containing citrus juice or a processed fruit juice product, and more preferably a fruit juice-containing beverage containing lemon juice or a processed fruit juice product.
Furthermore, the beverage of the present invention may be a dairy beverage (a beverage containing dairy components), a beverage containing a lactic acid fermentation product, a soy milk beverage (a beverage containing soy milk), a beer-flavored beverage, or a carbonated beverage, but it is preferable that the beverage is not one or more types selected from a dairy beverage, a beverage containing a lactic acid fermentation product, a soy milk beverage, a beer-flavored beverage, or a carbonated beverage, and it is more preferable that the beverage is not any of these beverages.

The beverage of the present invention can be produced by adjusting the concentration of killed lactic acid bacteria to 20 billion cells/L or more and the solids concentration (Brix value) to 0.1-15% at any stage in a typical production method for "packaged, heated beverages for sale with a pH of 4.6 or less."

The beverage of the present invention does not have to be a packaged beverage, but it is preferable that it is a packaged beverage. Examples of such containers include plastic bottle containers such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles; bottle containers; can containers; and the like.

The beverage of the present invention may not be heat sterilized, but may be heat sterilized from the viewpoint of improving shelf life. The method and conditions for heat sterilization may be the same as those normally used for beverages such as packaged beverages.

(Production method of the present invention)
The production method of the present invention is not particularly limited as long as it is a method for producing a beverage (preferably a packaged beverage for sale heated) having a pH of 4.6 or less, characterized in that the beverage contains 20 billion killed lactic acid bacteria cells/L or more and solids, and the solids concentration (Brix) is adjusted to 0.1 to 15% (preferably, the solids concentration (Brix) is adjusted to 0.1 to 15%).

The beverage can be produced according to the conventional manufacturing method for bottled, heated beverages with a pH of 4.6 or less, except that the beverage contains 20 billion killed lactic acid bacteria cells/L or more and solids, and the solids concentration (Brix) is 0.1 to 15%.

A more specific example of a method for containing 20 billion or more killed lactic acid bacteria cells/L and solids in a beverage is a method for producing a beverage (preferably a bottled beverage for sale heated) with a pH of 4.6 or less, in which the raw material for producing the beverage (e.g., "water" or "water further containing some or all of optional ingredients") (hereinafter also referred to as "water, etc.") is made to contain 20 billion or more killed lactic acid bacteria cells/L and solids, and the solids concentration (Brix) is adjusted to 0.1 to 15% (preferably 0.1 to 15%). Another example is a method for containing killed lactic acid bacteria cells and solids in water, etc., together with some or all of the optional ingredients.

In the manufacturing method of the present invention, killed lactic acid bacteria cells and solids are contained in the beverage as essential ingredients. In the manufacturing method of the present invention, the beverage may contain optional ingredients such as organic acids, fruit juice or processed fruit juice, colorants, flavorings, acidulants (excluding organic acids), antioxidants, preservatives, emulsifiers, and pH adjusters.

In the manufacturing method of the present invention, the order in which the manufacturing ingredients are added is not particularly limited as long as the beverage of the present invention containing the manufacturing ingredients to be used can be manufactured. After preparing a liquid containing the manufacturing ingredients, the liquid can be filled into a container and sealed to obtain the beverage of the present invention (preferably a beverage to be sold in a container while being heated).

In the manufacturing method of the present invention, heat sterilization may not be performed, but may be performed from the viewpoint of improving storage stability. The method of heat sterilization is not particularly limited, and examples thereof include high temperature short time sterilization (HTST method), pasteurizer sterilization, ultra-high temperature heat treatment (UHT method), retort sterilization, etc.

(Inhibition method of the present invention)
The suppression method of the present invention is not particularly limited as long as it is a method for suppressing the fishy odor of a beverage (preferably a beverage packed in a container and sold heated) having a pH of 4.6 or less, characterized in that the beverage contains 20 billion killed lactic acid bacteria cells/L or more and solids, and the solids concentration (Brix) is 0.1 to 15%.

The method for making the beverage contain 20 billion or more killed lactic acid bacteria cells/L and solids can be the same as that described above in (Production method of the present invention).

(Suppression of the characteristic fishy smell)
The beverage of the present invention is a beverage (preferably a packaged beverage for sale heated) that contains killed lactic acid bacteria and has a pH of 4.6 or less (preferably a packaged beverage for sale heated) in which the characteristic fishy odor ("characteristic fishy odor") is suppressed.
In this specification, the above-mentioned "characteristic fishy smell" means an unpleasant flavor that is a combination of a strong fatty acid smell and a musty acid smell reminiscent of wet grains.

In the present invention, a beverage "with suppressed characteristic fishy odor" refers to a beverage in which the characteristic fishy odor is suppressed compared to a beverage (hereinafter also referred to as a "control beverage") produced by the same method using the same types of raw materials to the same final concentration, except that the beverage does not contain solids in the present invention (i.e., soluble solids that can exert the effect of suppressing the characteristic fishy odor, such as one or more solids selected from the group consisting of sweet components and polysaccharides).

A trained panel can easily and clearly determine the level of the characteristic fishy odor of a beverage and how it compares with a control beverage (e.g., whether it is suppressed). The evaluation criteria and the method of summarizing the evaluations among the panels can be general methods. The number of panels for evaluating the sensory characteristics in the present invention may be one, but from the viewpoint of obtaining a more objective evaluation, the lower limit of the number of panels can be, for example, two or more, preferably four or more, and from the viewpoint of conducting the evaluation test more easily, the upper limit of the number of panels can be, for example, 20 or less, 10 or less. When the panel is two or more, the evaluation of the characteristic fishy odor of each beverage may be, for example, the average evaluation of the characteristic fishy odor of the beverage by all the panel members, or the lowest evaluation of the panel members. When an integer evaluation score is assigned to each evaluation criterion, the average evaluation score of all the panel members may be used as the evaluation of the characteristic fishy odor of the beverage, or the lowest evaluation score of the panel members may be used. As described above, when the average score is used, the average score may be rounded to the nearest tenth or second decimal place (preferably to the nearest tenth). When there are two or more panels, it is preferable to standardize the evaluation criteria so that the evaluation criteria of each panel are as consistent as possible before the actual sensory evaluation test is conducted in order to reduce the variation in the evaluations of each panel. Such standardization can be performed by having each panel evaluate the sensory properties of multiple standard beverages with known levels of the unique fishy odor in the present invention, and then comparing the evaluation scores to confirm that there is no significant discrepancy in the evaluation criteria of each panel. It is also preferable to ensure that the standard deviation of the evaluation of the unique fishy odor by each panel is within 0.5 through such prior standardization of the evaluation criteria.

The degree of the characteristic fishy odor of a beverage according to the present invention can be evaluated, for example, by a method similar to that using the evaluation criteria (eight-point scale from 1 to 8 points) described in Test 1 of the Examples described later, preferably by the same method using the evaluation criteria (eight-point scale from 1 to 8 points) described in Test 1 of the Examples described later. More specifically, a beverage having an average evaluation score (rounded to the first decimal place) for the characteristic fishy odor according to the evaluation criteria (eight-point scale from 1 to 8 points) described in Test 1 of the Examples described later is 4 points or less, preferably 3 points or less, more preferably 2 points or less, and even more preferably 1.5 points or less, can be cited as a beverage in which the characteristic fishy odor is suppressed. In addition, beverages whose average evaluation score for the characteristic fishy odor (rounded to the nearest tenth) according to the evaluation criteria (eight-point evaluation from 1 to 8 points) described in Test 1 of the Examples described below is lower than the average evaluation score for the characteristic fishy odor of the control beverage (rounded to the nearest tenth), and preferably beverages whose average evaluation score for the characteristic fishy odor of the control beverage (rounded to the nearest tenth), is preferably 1 point or more, more preferably 2 points or more, even more preferably 3 points or more, and more preferably 4 points or more, lower than the average evaluation score for the characteristic fishy odor of the control beverage (rounded to the nearest tenth), can also be cited as beverages with a suppressed characteristic fishy odor.

The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[Test 1] Confirmation of the occurrence of a fishy odor due to the inclusion of killed lactic acid bacteria cells in a packaged beverage for sale heated with a pH of 4.6 or less The following test was conducted to investigate the effect on the flavor of a packaged beverage for sale heated with a pH of 4.6 or less ("acidic beverage for sale heated") by the inclusion of killed lactic acid bacteria cells.

(1. Preparation of sample drinks of acidic drinks for sale hot)
Each sample beverage of Test Examples 1 to 4 was prepared by adding dried killed cell powder of the JCM5805 strain and phosphoric acid to ion-exchanged water to the concentrations shown in Table 1, filling the bottles, and sterilizing them in a pasteurizer at 80°C for 10 minutes.
Each of the sample beverages of Test Examples 1 to 4 was stored for 4 weeks at 60° C. In order to use the sample beverage of Test Example 1 as a standard for evaluating the fishy odor, the sample beverage of Test Example 1 was stored for 4 weeks at 5° C.

(2. Sensory Evaluation Test)
As described above, the "characteristic fishy smell" (fishy smell) in this specification means an unpleasant flavor that combines a strong fatty acid smell with a musty acidic smell reminiscent of wet grains.
The obtained sample beverages of Test Examples 1 to 4 were stored at 60°C for 4 weeks, and a sensory evaluation test was conducted on the "fishy odor" of each of them by four trained expert panelists using an 8-point scale. The evaluation criteria adopted were such that the degree of the fishy odor of the sample beverage of Test Example 1 stored at 5°C for 4 weeks was 1 point ("no fishy odor"), and the degree of the fishy odor of the sample beverage of Test Example 4 stored at 60°C for 4 weeks was 8 points ("very strong fishy odor"). The evaluation criteria used were such that the higher the score, the stronger the degree of the fishy odor.
The fishy odor of each test sample was evaluated by rounding the average score of each panel to one decimal place. The standard deviation of the sensory evaluation results by each panel was 0.04 or less in all tests of this example.

The results of this sensory evaluation test are shown in Table 1.

As can be seen from the results in Table 1, when the number of killed lactic acid bacteria was 15 billion/L, no fishy odor was detected even when the product was stored at 60°C for 4 weeks, similar to when the product was stored in a refrigerator at 5°C for 4 weeks (Test Example 1). On the other hand, when the number of killed lactic acid bacteria was 20 billion/L or more, a fishy odor was generated when the product was stored at a temperature (Test Examples 2 to 4), and when the number of killed lactic acid bacteria was 750 billion/L, an extremely strong fishy odor was generated when the product was stored at a temperature (Test Example 4).

[Test 2] Effect of Inclusion of Solids on Fishy Odor The following test was conducted to investigate the effect of inclusion of solids on the fishy odor of an acidic beverage for sale heated.

(1. Preparation of sample drinks of acidic drinks for sale hot)
Each sample beverage of Test Examples 5 to 10 was prepared by adding "dried killed cell powder of JCM5805 strain" and "solid contents (one or two selected from sucrose, acesulfame potassium, and dextrin)" to ion-exchanged water so as to achieve the concentrations shown in Table 2. In Test Examples 5 to 10, 0.09% by weight of citric acid and 0.04% by weight of trisodium citrate were used. Each sample beverage of Test Examples 5 to 10 thus prepared was sterilized in a pasteurizer at 80°C for 10 minutes and then stored at 60°C for 4 weeks.

(2. Sensory Evaluation Test)
Each of the sample beverages of Test Examples 5 to 10 was stored at 60° C. for 4 weeks, and a sensory evaluation of the “fishy odor” was performed in the same manner as in the sensory evaluation test of Test 1.

The results of this sensory evaluation test are shown in Table 2.

Comparing the results in Table 2 with the results in Table 1 for Test Example 4 (control beverage not containing the solids of the present invention) (fishy odor rating of 8.0), Test Examples 5 to 10, which contain the solids of the present invention, all had lower fishy odor ratings, indicating that the use of the solids of the present invention suppresses the fishy odor. In addition, whether the solids of the present invention are sweet ingredients or polysaccharides, there was a tendency for the higher the solids concentration (Brix value) the more the fishy odor is suppressed. From the perspective of suppressing the fishy odor as much as possible, it was shown that the solids concentration (Brix value) is preferably 0.2% or more, more preferably 2% or more, and even more preferably 5% or more.

[Test 3] Effect of Inclusion of Organic Acids, etc. on Fishy Odor The following test was conducted to investigate the effect of the inclusion of organic acids and the concentration of the organic acids on the fishy odor of acidic beverages sold heated.

(1. Preparation of sample drinks of acidic drinks for sale hot)
"Dried killed cell powder of JCM5805 strain,""one acid selected from phosphoric acid, citric acid, malic acid, tartaric acid, and lactic acid," and "solids (sucrose)" were added to ion-exchanged water to achieve the concentrations shown in Table 3, and then sodium bicarbonate was added appropriately to adjust the pH to 3.4. The resulting mixture was then filled into bottles and sterilized in a pasteurizer at 80°C for 10 minutes to prepare the sample beverages of Test Examples 11 to 17. The sample beverages of Test Examples 11 to 17 were stored at 60°C for 4 weeks.

(2. Sensory Evaluation Test)
Each of the sample beverages of Test Examples 11 to 17 was stored at 60° C. for 4 weeks, and a sensory evaluation of the “fishy odor” was performed in the same manner as in the sensory evaluation test of Test 1.

The results of this sensory evaluation test are shown in Table 3.

The results in Table 3 show that the fishy odor is more suppressed when an organic acid is used than when phosphoric acid, an inorganic acid, is used. In addition, it was shown that a concentration of 0.12% by weight or more is preferable from the viewpoint of suppressing the fishy odor more effectively.

[Test 4] Confirmation of the Effects of the Present Invention in Various Packaged Beverages for Sale While Warming The following test was carried out to confirm the effects of the present invention in various packaged beverages for sale while warming.

(1. Preparation of sample drinks of acidic drinks for sale hot)
A sample beverage (lemon juice-based beverage) of Test Example 18 was prepared by adding dried killed cell powder of JCM5805 strain, citric acid, trisodium citrate, sucrose, lemon juice, and lemon flavoring to ion-exchanged water so as to achieve the concentrations shown in Table 4, filling the bottle and pasteurizing at 80°C for 10 minutes. A sample beverage (lemon tea-based beverage) of Test Example 19 was prepared by adding dried killed cell powder of JCM5805 strain, citric acid, trisodium citrate, sucrose, instant black tea powder, lemon juice, lemon flavoring, and the like to ion-exchanged water, filling the bottle and pasteurizing at 80°C for 10 minutes. Each sample beverage of Test Examples 18 to 19 was stored at 60°C for 4 weeks.

(2. Sensory Evaluation Test)
Each of the sample beverages of Test Examples 18 to 19 was stored at 60° C. for 4 weeks, and a sensory evaluation of the “fishy odor” was performed in the same manner as in the sensory evaluation test of Test 1.

The results of this sensory evaluation test are shown in Table 4.

The results in Table 4 show that the fishy odor that occurs in acidic beverages for sale that contain killed lactic acid bacteria and are sold heated, even in packaged beverages for sale that contain lemon juice (Test Examples 18 and 19), is suppressed by the solid content.

The present invention provides a bottled, heated beverage for sale that contains killed lactic acid bacteria and has a pH of 4.6 or less and that has a suppressed characteristic fishy odor, as well as a method for producing the same.

Claims (7)

A beverage containing 20 billion or more dead lactic acid bacteria cells per liter and solids, with a solids concentration (Brix value) of 0.1 to 15%, and a pH of 4.6 or less. The beverage according to claim 1, wherein the solid content is one or more selected from the group consisting of sweetening components and polysaccharides. The beverage according to claim 1, comprising fruit juice or processed fruit juice. The beverage according to claim 1, which is a containerized beverage for sale hot. The beverage according to any one of claims 1 to 4 further contains 0.01 to 0.5% by weight of organic acids in total. A method for producing a beverage having a pH of 4.6 or less, the beverage contains 20 billion or more killed lactic acid bacteria per liter and solids, and the solids concentration (Brix) is 0.1 to 15%. A method for suppressing the fishy odor of a beverage, which is produced with a pH of 4.6 or less, by adding 20 billion or more killed lactic acid bacteria cells/L and solids to the beverage, and making the solids concentration (Brix) 0.1 to 15%.