JP3343790B2 - Fruit flavor enhancer and fruit beverage with enhanced flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fruit-specific flavor enhancer and a fruit beverage with an enhanced fruit-specific flavor.

[0002]

2. Description of the Related Art Fruit drinks are "soft drinks" having less than 10% juice, "soft drinks containing juice" having 10% or more and less than 50% juice, "juice drinks" having 50% or more and less than 100% juice, and 100% juice. It is widely used as "natural juice" and the like, pulp beverages, fruit juice beverages containing berries and the like. Although lactic acid bacteria drinks are also widely used, the following methods are known as lactic acid bacteria drinks using fruit juice.

[0003] (1) Lactic acid fermentation of whey, a method for producing a lactic acid bacteria beverage in which fruit juice is added to the supernatant of the obtained lactic acid fermentation liquor (Japanese Patent Application Laid-Open No. 54-129164), and (2) Whey is lactobacillus. sp. Production method of lactic acid bacteria beverage in which fruit juice is added to fermented milk fermented with KPB-167 (JP-A-4-10476)
No. 1) and (3) a method for producing a juice-containing kefir-like food or fruit kefir obtained by adding juice to a milk raw material and fermenting with lactic acid bacteria and yeast or kefir grains (JP-A-61-135).
540, JP-A-1-317355, JP-A-4-169152),

[0004] On the other hand, as a method for obtaining a whey fermentation liquid, the following example is given. (4) A method for producing nutritive liquor, comprising fermenting a raw material obtained by adding saccharides to whey and subjecting it to lactic acid fermentation, followed by yeast fermentation in parallel with lactic acid fermentation.
No. 3-7774), (5) Whey is used as a raw material, and yeast and lactic acid bacteria are added thereto, followed by primary fermentation, followed by sterilization or disinfection and filtration. A method for producing fermented milk, comprising mixing raw materials in an appropriate ratio and performing lactic acid fermentation (Japanese Patent Laid-Open No. 63-146748).
Publication), (6) Production of lactic acid bacterium beverages, characterized in that whey is fermented with kefir bacteria in forced supply of oxygen-containing gas to remove precipitates such as casein protein and then sterilized with a filter or sterilized by heating. Method (Japanese Unexamined Patent Application Publication
No. 19538).

[0005]

Problems to be Solved by the Invention However, "soft drinks", "soft drinks containing juice" and "juice drinks" using concentrated and reduced juice are drinks in which the juice is diluted, so that the richness and the juice However, it is lacking in ripe flavor and the like, and at present it has to rely on flavor.

[0006] In addition, lactic acid bacteria drinks using fruit juice were originally
Since it is not a beverage mainly composed of fruit juice, it has a strong flavor of milk, lacks a feeling of fruit juice and a feeling of ripeness, and has a turbidity derived from milk raw materials and lacks transparency. In addition, since these lactic acid bacteria drinks contain milk protein, when heat sterilization is performed after the addition of a fruit drink, milk protein solidifies and precipitates during storage of the product, which is not preferable in terms of product quality.

[0007]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned drawbacks of fruit drinks,
It has been found that when a whey (fermented whey) obtained by fermenting whey (fermented with lactic acid bacteria and yeast) is added to a fruit drink in a very small amount, the fruit drink has an increased juiciness and a ripe flavor is imparted. However, when the fruit beverage obtained by adding the above whey fermented liquid is pasteurized by heating, there is a problem that lees are generated and transparency of the juice is lost. Therefore, as a result of further research to prevent the formation of lees, the soluble protein contained in the whey fermentation broth was removed with an ultrafiltration membrane to maintain the fruit's original richness without losing the clarity of the juice. It has been found that the flavor can be remarkably enhanced and a fruit beverage having a ripe flavor can be obtained.

Further, the present inventor, in producing a fermented whey solution obtained by fermenting whey with lactic acid bacteria and yeast, uses a fermented whey solution obtained by simultaneously fermenting whey with lactic acid bacteria and yeast or kefir grains. In addition, fermented whey liquid obtained by first fermenting lactic acid bacteria in whey and then fermenting yeast gives a fermented whey liquid of stable quality, and the effect of enhancing the fruit-specific flavor more I knew there was. The present invention has been completed based on the above findings.

[0009] That is, the present invention provides whey produced by lactic acid bacteria.
The present invention provides a flavor enhancer for fruit drinks, which comprises a clear lactic acid bacterium / yeast fermented whey solution obtained by fermentation and then fermentation by yeast as an active ingredient.
The present invention also provides a fruit beverage with an enhanced flavor , characterized by adding an effective amount of the above-mentioned clarified lactic acid bacteria / yeast fermented whey liquid.

Further, the present invention relates to the above-mentioned clarified lactic acid bacterium / ferment.
The mother fermented whey solution contains insolubles and bacteria from lactic acid bacteria and yeast fermented whey solution.
The above-mentioned fruit beverage having a body and soluble proteins removed therefrom
Flavor enhancers and fruit beverages with enhanced flavor, or
Wherein is a fermentation liquid in which the lactic acid bacteria-yeast fermentation ChichiKiyoshieki was obtained lactic acid bacteria by the addition of sugar source and nitrogen source in lactic acid bacteria fermentation liquid obtained left to stand fermented by aeration and agitation ferment yeast whey Fruit
It is intended to provide a flavor enhancer for an actual beverage and a fruit beverage having an enhanced flavor.

Lactic acid bacteria / yeast fermented whey liquid according to the present invention
Is obtained by fermenting whey with lactic acid bacteria and yeast.
The fermentation is carried out by fermenting kefir grains in whey as described in JP-A-2-219538 , rather than by simultaneously fermenting so-called lactic acid bacteria and yeast .
Fermented with lactic acid bacteria and then fermented with yeast
However, a more stable quality lactic acid bacteria / yeast fermented whey liquid is obtained, which is preferable .

Whey used in the present invention (whey)
Is whey solution containing no casein protein and milk fat remaining after producing cheese, casein, butter, etc. from animal milk such as milk, or whey powder obtained by spray-drying the whey solution in water Say what you did. The concentration of whey used in the lactic acid bacterium / yeast fermentation is not particularly limited, but is preferably 5 to 25% by weight, and more preferably 12 to 18% by weight for rapid fermentation. In order to avoid contamination by various bacteria during the fermentation, it is desirable that the whey be subjected to flash heating sterilization at 80 to 90 ° C. for 15 to 30 seconds before starting the fermentation.

[0013] In the case of lactic acid bacteria fermentation and yeast fermentation of whey ,
Te is, first of all, lactic acid fermentation is performed first. The lactic acid bacteria used for the lactic acid bacteria fermentation are not particularly limited, but known lactic acid bacteria, for example, Lactobacillus bulgaricus (Lactobacillus bulgaricu).
s), Lactobacillus lactis
illus lactis, Lactobacillus acidophilus
lactic acid bacteria). These strains may be used in combination, but it is more preferable to use them alone. The lactic acid bacteria fermentation described above has a pH of about 3.6 to 4. when fermented at about 40 ° C. for 20 to 24 hours by a conventional method.
0, preferably in the range of about 3.6 to 3.7.

The fermented lactic acid bacterium thus obtained is subjected to yeast fermentation as a sequential step. At this time, a sugar source, a nitrogen source and other appropriate nutrients are added to the lactic acid bacterium fermented liquor as yeast nutrients. Then, yeast fermentation is performed. The sugar source and the nitrogen source used in the yeast fermentation are not particularly limited, but glucose is used as the sugar source, yeast extract, malt extract, peptone or the like is dissolved alone or in combination with water as the nitrogen source. After sterilizing at 10 ° C. for 10 minutes, it may be added to the lactic acid bacteria fermented solution.

The yeast used for yeast fermentation is not particularly limited, but known yeasts such as sake yeast, wine yeast and brewer's yeast, for example, Saccharomyces cerevisiae.
e), Hansenula anomala
Nomala) and other yeasts that are readily available as commercially available yeasts can be used alone.

The above-mentioned yeast fermentation is usually carried out at about 30 ° C. by blowing about 1/4 to the same amount of sterile air into the bottom of the fermenter per minute at about 30 ° C. and stirring at 100 to 400 rpm for 15 to 20 hours. Done. In addition, it is desirable that the alcohol concentration in the fermentation liquid after the yeast fermentation process and after the fermentation is always less than 1.0% by volume. Insoluble matter, bacterial cells and soluble proteins are removed from the thus obtained lactic acid bacteria / yeast fermented whey solution to obtain a clear lactic acid bacteria / yeast fermented whey solution. After the addition of a fruit-specific flavor enhancer to the fruit drink, it is performed in order to prevent the formation of protein-derived precipitates during storage of the product.

As the above-mentioned treatment method, a combination of filter press filtration and ultrafiltration (UF) using diatomaceous earth as a filter aid, a combination of microfiltration (MF) and UF, or a filtration by UF alone is desirable. Soluble proteins to be removed by UF treatment are mainly β-lactoglobulin (molecular weight: about 36000) and α-lactalbumin (molecular weight: about 14000), but some proteins are degraded by lactic acid bacteria-derived protease. The molecular weight cut-off of the ultrafiltration membrane used is 3,000 to 10,000, preferably 30.
00-6000 is preferable.

When the clarified lactic acid bacteria / yeast fermented whey solution thus obtained is used as a flavor enhancer for a fruit drink , sweetening may be carried out for the purpose of enhancing the storage stability. The type and amount of saccharide used are not particularly limited, but usually sucrose, lactose, isomerized saccharide, reduced starch saccharified product, etc. are 5 to 5 parts by volume of the clarified lactic acid bacteria / yeast fermented whey solution. It is desirable to add 50% by weight. After sweetening, heat sterilization may be performed to maintain the quality of the clarified lactic acid bacteria / yeast fermented whey liquid. Sterilization conditions vary slightly depending on the pH, osmotic pressure, etc. of the fermented liquor, but are usually 80 to 90 ° C., 15 to 30 ° C.
Seconds, instantaneous heat sterilization may be used.

The flavor enhancer of the fruit beverage of the present invention may be in a form which is appropriately sweetened to the clarified lactic acid bacterium / yeast fermented whey solution prepared as described above, and may be heat-sterilized in some cases. May be used. Next, the fruit beverage of the present invention is prepared by adding a clear lactic acid bacterium / yeast fermented whey solution to the fruit beverage in an effective amount sufficient to enhance the flavor unique to the fruit.

The fruit drink in the present invention is grape, apple, orange, grapefruit, pineapple,
Refers to "natural juice", "juice drink", "soft drink with juice", "pulp drink", "fruit drink with grain", etc. using juice or juice of peach, tomato, other fruits, vegetables, etc. Although the type of the beverage is not particularly limited, the effect of improving the flavor is likely to be remarkably exhibited in the “soft drink containing fruit juice”.
And "soft drinks".

The amount of the clarified lactic acid bacterium / yeast fermented whey solution added to the fruit drink depends on the kind of the fruit drink, but usually about 0.5 to 5% by weight based on the fruit drink.
If the content is less than 0.5%, the effect of enhancing the flavor of the juice is poor.
%, The fruit juice tends to have an excessively strong juiciness and ripe flavor.

[0022]

Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples. In addition, all% in an example mean a weight basis.

[0023]

Example 1 Preparation of Clarified Lactic Acid Bacteria / Yeast Fermented Whey Solution 1 L of a 15% whey powder solution was instantaneously heat-sterilized at 85 ° C. for 15 seconds, cooled to 40 ° C., and used as a lactic acid bacteria starter Lactobacillus (Lactobacillus).
rus bulgaricus) IFO-3533-1
30% of 0% skim milk culture solution was added, and the mixture was added at 40 ° C. for 20 hours.
It was left to ferment. The obtained fermented lactic acid bacterium solution was cooled to 30 ° C., and 40 g of a 50% solution of glucose and 20 g of a 3% solution of yeast extract were sterilized by heating at 120 ° C. for 10 minutes.
After addition, Saccharomyces cerevisiae (Saccharomyces cerevisiae) was added thereto as a yeast starter.
Evisiae) No. 7 culture solution was added, and sterile air of 50% of fermentation solution volume per minute was blown into the bottom of the fermenter while aeration and agitation culture was performed at 200 rpm, 30 ° C. and 20 hours, pH 3.6, alcohol Concentration 0.4
% Of lactic acid bacteria / yeast fermented whey solution was obtained.

The obtained lactic acid bacteria / yeast fermented whey solution is heated at 10 ° C.
After cooling, an appropriate amount of diatomaceous earth was added as a filter aid to remove insolubles and bacterial cells in the fermentation liquor by filter press filtration, and then an ultrafiltration membrane having a molecular weight cutoff of 6,000 (UF module SIP-1013 manufactured by Asahi Kasei Kogyo Co., Ltd.) ) And ultrafiltration was performed, and the permeate was collected to obtain 0.95 L of a clear lactic acid bacteria / yeast fermented whey solution. Then, sucrose was finally added to a sugar content of 36.
%, Dissolve and add 8% using a plate sterilizer.
After instantaneous heat sterilization at 5 ° C. for 20 seconds, the mixture was filled in a sterile container to obtain 1.2 L of a sweetened clarified lactic acid bacterium / yeast fermented whey solution.

[0025]

[Comparative Example 1] Preparation of UF-untreated clarified lactic acid bacteria / yeast fermented whey liquid Ultrafiltration of the fermented whey liquid subjected to the steps up to filter press filtration in the same manner as in the preparation method of the clarified fermented whey liquid of Example 1 Without subjecting the membrane to deproteinization, sugar was added, sterilized, and filled in the same manner as in Example 1 to obtain a UF untreated clear lactic acid bacterium / yeast whey fermented liquid.

[0026]

Example 2 Preparation of Soft Drink Containing Fruit Juice Table 1 shows the clarified lactic acid bacteria and yeast fermented whey liquid obtained in Example 1.
Was added to grape juice to obtain a refreshing beverage containing fruit juice (invention product 1) having a clarified fermented whey liquid addition amount of 2.0% and a juice content of 30%. The obtained invention product 1 had a sufficient fruit juice feeling and a rich ripe flavor. Also, 5
Even after storage at 5 ° C. for one month, no turbidity or precipitates were generated.

[0027]

Comparative Example 2 Preparation of Juice-Containing Soft Drink A juice-containing soft drink containing 30% grape juice and containing no clear lactic acid bacteria / yeast fermented whey liquid was prepared based on the composition shown in Table 1 (Control Product 1). The obtained control product 1 had a weak fruit juice feeling and did not feel any ripe flavor at all. Further, even after storage at 55 ° C. for one month, no turbidity or precipitates were generated.

[0028]

Comparative Example 3 Preparation of Soft Drink Containing Fruit Juice Based on the composition in Table 1, UF untreated clear whey fermented liquid was 2%
A soft drink containing fruit juice with 30% added grape juice content (Control product 2) was prepared. The obtained control product 2 has a feeling of fruit juice,
Both the ripe flavor was strong and had a flavor substantially equal to that of the beverage of Invention 1. However, turbidity began to occur at the time of addition to the juice, and a large amount of precipitate was generated on the second day of storage at 55 ° C.

[0029]

Comparative Example 4 Preparation of Soft Drink Containing Fruit Juice Table 1 shows the clarified lactic acid bacteria / yeast fermented whey liquid obtained in Example 1.
Of lactic acid bacteria and yeast fermented whey liquid 0.2 (control product 3), 7.0% (control product 4), and juice containing 30% juice, respectively. Obtained. Among the obtained beverages, the control product 3 was slightly lacking in the feeling of juice and the ripe flavor, and the control product 4 was too strong in both the feeling of juice and the ripe flavor.

[0030]

[Table 1]

[0031]

Example 3 Preparation of Soft Drink The clear lactic acid bacteria / yeast fermented whey liquid obtained in Example 1 is shown in Table 2.
Add to grape juice based on the composition of clarified lactic acid bacteria
A soft drink (invention product 2) having a yeast fermented whey liquid addition amount of 2.0% and a juice content of 10% was obtained. The obtained invention product 2 had a feeling of fruit juice and a rich ripe flavor was felt. 55 ° C,
Even after storage for one month, no turbidity or precipitates were generated.

[0032]

Comparative Example 5 Based on the composition shown in Table 2, grape juice content was 10% (control product 5), 20% (control product 6), and 30%, respectively.
(Control product 7) and a 40% (control product 8) fruit drink were prepared. The control product 8 had a slightly ripe feeling but no ripe flavor. All of Controls 5, 6 and 7 had no ripe flavor and lacked a juicy feeling.
Was sweet and hardly any fruity feeling.

[0033]

[Table 2]

[0034]

Example 4 Preparation of Soft Drink Containing Fruit Juice Table 3 shows the clarified lactic acid bacteria and yeast fermented whey liquid obtained in Example 1.
Was added to apple juice (invention product 3) and orange juice (invention product 4) based on the composition of the above to obtain a juice-containing soft drink having a juice content of 30%. The obtained invention products 3 and 4 had a sufficient fruity feeling and a rich ripe flavor. Also, 5
Even after storage at 5 ° C. for one month, no turbidity or precipitates were generated.

[0035]

Comparative Example 6 Preparation of Juice-Containing Soft Drink Based on the formulation in Table 3, apple juice (control product 9) and orange juice (control product 10) containing no clear lactic acid bacteria / yeast fermented whey solution were prepared. Each was prepared. The obtained control products 9 and 10 had a weak feeling of fruit juice, and did not feel any ripe flavor at all.

[0036]

[Table 3]

[0037]

Effects of the Invention Sensory tests were performed on each invention product and control product by 25 panelists. "Good" (2 points), "Slightly good" for flavors such as juice, ripeness, taste, and aroma
(1 point), "Unknown" (0 point), "Somewhat bad" (-1
Points) and “bad” (−2 points). Preference of appearance such as transparency of each beverage is shown as a total score after being evaluated in three grades: "Good" (1 point), "Normal" (0 points), and "Bad" (-1 point) Was. Furthermore, the scores of the flavor and the appearance were totaled, and as a comprehensive evaluation, a score of 40 or more was evaluated as ○;

The results of the above sensory tests are as shown in Tables 4 to 6. As shown in Table 5, the addition of the clarified lactic acid bacterium / yeast fermented whey solution of the present invention provided a flavor higher than that of a fruit beverage having a juice content of 40% even with a fruit beverage having a juice content of 10%.

[0039]

[Table 4]

[0040]

[Table 5]

[0041]

[Table 6]

As described above, by adding a flavor enhancer peculiar to a fruit containing the clarified lactic acid bacterium / yeast fermented whey solution of the present invention as an active ingredient to a fruit beverage, a beverage having a low juice content is comparable to a high juice beverage. It is possible to provide a clear fruit drink having a juiciness and flavor, and a ripeness that was not originally found in juice. In particular, when a fermented liquid obtained by sequentially fermenting lactic acid bacteria and yeast from lactic acid bacteria and yeast fermented whey is used, a clear lactic acid bacteria and yeast fermented whey liquid of stable quality can be obtained. The resulting fruit beverage can provide a fruit beverage having a more stable flavor unique to the fruit.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-63-146748 (JP, A) JP-A-63-7774 (JP, A) JP-A-7-75520 (JP, A) JP-A-62 74260 (JP, A) JP-A-54-129164 (JP, A) JP-A-62-151155 (JP, A) JP-B-45-39021 (JP, B1) (58) Fields investigated (Int. ⁷ , DB name) A23L 1/23 A23C 21/02 A23L 1/235 A23L 2/00 A23L 2/02

Claims (6)

(57) [Claims] Claims: 1. Whey is fermented with lactic acid bacteria and then fermented.
A flavor enhancer for a fruit beverage, comprising a clear lactic acid bacterium / yeast fermented whey solution obtained by fermentation by a mother as an active ingredient. 2. A clarified lactic acid bacterium / yeast fermented whey solution containing lactic acid bacteria
The flavor enhancer for a fruit beverage according to claim 1, wherein the yeast fermented whey liquid is obtained by removing insolubles, bacterial cells and soluble proteins. 3. A fermented solution obtained by adding a sugar source and a nitrogen source to a fermented solution of lactic acid bacteria and a fermented whey of a lactic acid bacterium and yeast obtained by statically fermenting a lactic acid bacterium into whey and subjecting the yeast to aeration and stirring fermentation. The flavor enhancer for a fruit beverage according to claim 2, which is: 4. Fermentation of whey with lactic acid bacteria, followed by fermentation
A fruit beverage with enhanced flavor , characterized by adding an effective amount of a clarified lactic acid bacterium / yeast fermented whey solution obtained by fermentation by a mother . 5. The clarified lactic acid bacterium / yeast fermented whey solution contains lactic acid bacteria
The fruit beverage with enhanced flavor according to claim 4, which is obtained by removing insolubles, bacterial cells and soluble proteins from a yeast fermented whey solution. 6. A fermented liquid obtained by adding a sugar source and a nitrogen source to a lactic acid bacteria fermented liquid obtained by allowing a lactic acid bacterium to be fermented in a whey by standing fermentation of a lactic acid bacterium into a whey, and subjecting the yeast to aeration and stirring fermentation. The fruit beverage with enhanced flavor according to claim 5, which is: