JP2641142B2 - Lactic acid fermented beverage and method for producing the same - Google Patents

Description

The present invention relates to a method for producing a fermented lactic acid beverage.

Fruits contain various minerals and vitamins in a well-balanced manner, but their juices each have a unique flavor, and this unique flavor is preferred when drinking fruit juice In some cases, on the other hand, a sense of resistance may be imparted. Therefore, there is a demand for a beverage which is improved in flavor while utilizing the minerals and vitamins inherent in fruits, and which is universally suitable for drinking.

The present invention relates to a method for producing a fermented lactic acid beverage that meets such a demand.

<Conventional Techniques and Problems> Conventionally, various methods for producing a lactic acid fermented beverage in which lactic acid fermentation of dairy products has been proposed. In addition, in order to utilize the increase in the number of lactic acid bacteria and its medicinal properties, a method of producing a lactic acid fermented beverage in which dairy products such as skim milk powder with a small amount of leeks is lactic acid fermented (Japanese Patent Publication No. 45-93), In order to alleviate soybean odor and prevent coagulation, improved methods for producing lactic acid-fermented beverages, such as a method for producing lactic acid-fermented beverages in which a small amount of juice is added to soymilk and lactic acid-fermented (Japanese Patent Publication No. 43-746). Proposed. However, all of the lactic acid fermented beverages obtained by these conventional methods are originally made from dairy products in order to utilize proteins, minerals, vitamins, etc. in dairy products, so that the so-called rich taste is inevitably strong. There is a problem that it is inevitable to avoid the feeling of resistance when drinking.

On the other hand, a method for producing a lactic acid-fermented beverage in which squeezed liquid of green plants, processed vegetables or processed fruits is fermented with lactic acid in order to improve the health and nutritional viewpoint or flavor (JP-A-51-115968, JP-B-58-1983) No. -15109, JP-A-62-96091, etc.). However, the fermented lactic acid beverages obtained by these conventional methods have the advantage of having a so-called rich taste and relatively low resistance to drinking, but are generally inefficient in lactic fermentation and have an off-flavor during lactic fermentation. There is a problem that it is easy to generate and is inferior to a complex and integrated flavor suitable for drinking.

<Problems to be Solved by the Invention, Means for Solving the Problems> The present invention provides a further improved method for producing a lactic acid fermented beverage that solves the above-mentioned conventional problems.

Thus, the present inventors have conducted intensive studies from the above viewpoint, and as a result, as a main raw material, a fruit processed product adjusted to a predetermined PH, a small amount of skim milk powder as an auxiliary raw material, and a mixed aqueous liquid containing these at predetermined ratios. It has been found that when lactic acid fermentation is performed using a specific general lactic acid bacterium for food, under the efficient lactic acid fermentation, the generation of off-flavors is suppressed, and a lactic acid fermented beverage having a complex and integrated flavor suitable for drinking is obtained.

That is, the present invention relates to PH4.
A mixed aqueous liquid consisting of a processed fruit product adjusted to 5 to 5.0, 3 to 10% by weight of skim milk powder and the balance water was sterilized and cooled, and then precultured Lactobacillus bulgaricus (L. bulugaricus). ), A method for producing a lactic acid-fermented beverage, comprising adding one or more general lactic acid bacteria for foods selected from L. helveticus and L. helveticus and St. thermophilus and fermenting with lactic acid. According to.

In the present invention, the main raw material to be fermented is a processed fruit. As the processed fruit, orange, apple, grape, lemon, grapefruit, pineapple, melon, strawberry and the like can be used, and among them, a processed orange or a processed apple is preferred. These processed fruit products, raw fruit or its primary processed product, washing, sorting, peeling, core removal, crushing, squeezing, filtration, separation, heating, cooling, homogenization, etc., appropriately combine these operations It can be obtained by conventional means.

In the present invention, the auxiliary raw material to be fermented is skim milk powder. Skim milk powder is superior to animal milk such as cow milk and goat milk and vegetable milk such as soybean in terms of homogeneity and workability.

In the present invention, the mixed aqueous liquid of the processed fruit product and the skim milk powder undergoes lactic acid fermentation. In the mixed aqueous solution, the processed fruit is used so as to be 20% by weight or more in terms of fresh juice, and the skim milk powder is used so as to be 3 to 10% by weight, preferably 5 to 7% by weight. In the mixed aqueous liquid, the processed fruit content is less than 20% by weight in terms of fresh juice, or the skim milk powder is 10% by weight.
If the amount is too high, the flavor balance of the resulting lactic acid-fermented beverage will be poor, and if the skim milk powder is less than 3% by weight, the efficiency of lactic acid fermentation will be poor.

In the present invention, the pH of the processed fruit is adjusted to 4.5 to 5.0 in advance, and the mixed aqueous liquid of the pH-treated fruit and the skim milk is subjected to lactic acid fermentation. 20% by weight of fresh juice
The mixed aqueous liquid consisting of the above-mentioned processed fruit and 3 to 10% by weight of skim milk powder and the balance being water has a pH of 4.5 as the processed fruit.
If you use one adjusted to ~ 5.0, its PH will be about 4.7 ~
5.5, but only by lactic acid fermentation of such a mixed aqueous liquid in the PH range, under the efficient lactic acid fermentation, the generation of off-flavors is suppressed, and lactic acid fermentation with a complex and integrated flavor suitable for drinking You can get a drink. If a fruit processed product with a pH of less than 4.5 (fruit product with unadjusted pH) is used, the mixed aqueous liquid using such a fruit processed product will have an inferior lactic acid fermentation efficiency. When a treated product is used, the mixed aqueous liquid using such a processed fruit product produces off-flavor during lactic acid fermentation.

In the present invention, Lactobacillus bulgaricus (L. bulugaricus), Lactobacillus helveticus (L. helveticus), and Streptococcus thermophilus, which have been precultured after sterilizing and cooling the mixed aqueous solution as described above, are provided. (St. thermophilus) is added with one or more general lactic acid bacteria for food, and lactic acid fermentation is performed. These general lactic acid bacteria for foods may be used alone, but in order to obtain harmonized lactic acid fermentation and obtain a lactic acid fermented beverage with excellent flavor, it is better to coexist two or more types, and in particular, Lactobacillus sp. It is preferable that the lactic acid bacteria for food of the genus Streptococcus coexist.

Specifically, lactic acid fermentation, the general lactic acid bacteria for food, which has been separately pre-cultured in a sterilized and cooled mixed aqueous solution, depending on its properties, activity, and desired quality of the lactic acid fermented beverage, In addition, the concentration is adjusted to be about 10 ⁶ to 10 ⁷ cells / ml, and it is carried out while preventing contamination of bacteria from outside. The lactic acid fermentation at this time is preferably performed at 25 to 45 ° C. for about 4 to 20 hours.
More preferably, it is carried out at ~ 42 ° C for 5 to 15 hours. If the fermentation temperature is too low, it takes a long time until the fermentation is completed. Conversely, if the fermentation temperature is too high, the flavor of the lactic acid fermented beverage obtained will be poor.

Fig. 1 shows a mixture of 60 parts by weight of orange juice, 6 parts by weight of skim milk powder and 34 parts by weight of water, which had been adjusted to PH4.7 in advance, sterilized by heating at 110 ° C and cooled to 40 ° C. This is a graph illustrating the state of fermentation when Lactobacillus bulgaricus, which had been separately precultured, was added to a concentration of 8 × 10 ⁶ cells / ml and fermented at 40 ° C. statically. FIG. 1 also shows that the lactic acid fermentation was carried out smoothly in the present invention. In the figure, lactic acid is a value obtained by converting a titrated acid content.

After lactic acid fermentation in this way, preferably the PH is 4.0
A lactic acid fermented beverage is manufactured using the lactic acid fermented product that has become less. Since the lactic acid fermentation product itself is also useful, the cells itself are useful. It can be made into a product, or a normal bottle or canned product after sterilization, and if necessary, can be made into a product by concentration and / or adjustment. In the final stage of commercialization, saccharides, flavors and the like can be added, and carbonation can be performed.

Each product utilizes the minerals and vitamins contained in the fruit, and has a complex and integrated flavor suitable for drinking without off-flavor. In fact, while these products and other conditions are the same, the lactic acid fermented beverages differ only in that the amount of processed fruit is less than a predetermined amount, or the amount of dairy products is out of a predetermined amount range. Lactic fermented beverages that differ only in that
Even if the lactic acid-fermented beverage according to the present invention is significantly different from the lactic acid-fermented beverage according to the present invention even with a sensory evaluation of a lactic acid-fermented beverage which differs only in that Name × 3 repetitions × 2 points or 3 points preference ranking method).

<Examples>-Example 1 Orange juice (12% sugar content, washing fresh orange,
After sorting and peeling, crush it with a crusher, then 2 mm
A mixture of 30 parts by weight, 5 parts by weight of skimmed milk powder and 65 parts by weight of water prepared by squeezing with a pulper equipped with a filter medium having a pore size of φ) with sodium bicarbonate at 110 ° C.
After heat sterilization at the maximum temperature and cooling to 40 ° C, 8 × 10 ⁶ cells / ml of Lactobacillus bulgaricus that had been separately precultured
And fermented at 40 ° C. for 8 hours. The resulting lactic acid fermentation product had a PH of 3.9 and a produced lactic acid content of 520 Mmg%. This lactic acid fermentation product is centrifugally separated and the lactic acid fermentation liquid 99 + sugar 200g
+ Fragrance (citrus) was adjusted at a rate of 0.5 g to obtain a desired lactic acid fermented beverage.

Example 2 60 parts by weight of apple juice (having a sugar content of 11%, a raw apple obtained in the same manner as in Example 1) adjusted to pH 4.7 with sodium bicarbonate, 7 parts by weight of skim milk powder, and 33 parts by weight of water Part of the mixed aqueous solution, heat sterilized at a temperature of 110 ° C. and cooled to 40 ° C., and then separately precultured Lactobacillus bulgaricus and Streptococcus thermophilus at 3 × 10 ⁶ / ml. And fermented at 40 ° C. for 8 hours. PH3.8 of the resulting lactic acid fermentation product, lactic acid produced 550mg%
Met. Lactic acid fermented broth 99 obtained by centrifuging this lactic acid fermented product
+ Sugar 120g + Spice (citrus) 0.5g
The desired lactic acid fermented beverage was obtained.

<Effects of the Invention> As described above, the present invention utilizes minerals and vitamins contained in fruits under efficient lactic acid fermentation, and is suitable for drinking without off-flavors. There is an effect that a lactic acid fermented beverage having a complex and integrated flavor can be produced.

[Brief description of the drawings]

FIG. 1 is a graph illustrating the state of lactic acid fermentation in the present invention.

Claims (5)

(57) [Claims] 1. A mixed aqueous solution consisting of a processed fruit product having a pH of 4.5 to 5.0 or more of 20% by weight or more in terms of fresh juice and a skim milk powder of 3 to 10% by weight and the balance being water, after sterilizing and cooling. , Precultured Lactobacillus bulgaricus (L.bulu
garicus), L. helveticus (L.helve)
ticus) and Streptococcus thermophilus (St.
A method for producing a lactic acid-fermented beverage, comprising adding one or more kinds of general lactic acid bacteria for foods selected from the group consisting of thermophilus and lactic acid fermentation. 2. A lactic acid fermentation of a mixed aqueous liquid consisting of a fruit processed product adjusted to a pH of 4.5 to 5.0 of 20% by weight or more in terms of fresh juice, skim milk powder of 5 to 7% by weight and the remainder being water. The method for producing a fermented lactic acid beverage according to the above. 3. The method for producing a fermented lactic acid beverage according to claim 1, wherein the processed fruit is an orange processed product or an apple processed product. 4. The method for producing a lactic acid fermented beverage according to any one of claims 1 to 3, wherein the lactic acid fermentation is performed at a temperature of 25 to 45 ° C. for 4 to 20 hours. 5. The method for producing a lactic acid fermented beverage according to any one of claims 1 to 4, wherein lactic acid fermentation is performed until the pH becomes 4.0 or less.