JP5690257B2 - Lactic acid bacteria-containing beverage and method for producing the same - Google Patents

Description

  The present invention relates to a lactic acid bacteria beverage containing lactic acid bacteria and non-fat milk solids, a method for producing a lactic acid bacteria beverage, and a flavor improving method beverage for a lactic acid bacteria beverage.

  A lactic acid bacteria beverage is a beverage containing lactic acid bacteria. Lactic acid bacteria are known to have a positive effect on health, such as increased immune activity by ingesting them, and lactic acid bacteria beverages that can be easily consumed as consumer interest in health increases in recent years Is attracting attention.

  However, in order to ingest a sufficient amount of lactic acid bacteria (for example, the amount of lactic acid bacteria for one cup of yogurt) in a beverage, a large amount of beverage intake is necessary, and it cannot be said that it can be easily ingested. On the other hand, when the blending amount of the fermented milk containing lactic acid bacteria is increased, the dispersibility of the milk components contained in the fermented milk is low, and thus problems such as separation of precipitates occur when stored at room temperature.

  On the other hand, in order to suppress the occurrence of precipitation in lactic acid bacteria beverages, lactic acid bacteria beverages using thickening polysaccharides such as pectin have been proposed (see, for example, Patent Documents 1 to 3).

JP-A-3-285640 JP-A-11-262379 JP 2005-185132 A

  However, since these lactic acid bacteria beverages contain a large amount of fermented milk, when they are drunk, they have a heavy and heavy flavor due to the solid content of non-fat milk, etc., and a refreshing sensation as a dry beverage that heals thirst Was lacking. In addition, when a large amount of lactic acid bacteria are contained in a lactic acid bacteria beverage or the like, a nasty taste or odor derived from the lactic acid bacteria may be felt when the beverage is drunk. On the other hand, if the blended amount of fermented milk is reduced, a sufficient amount of lactic acid bacteria cannot be ingested, and there is a lack of flavor such as aroma and milk feeling as a lactic acid bacteria beverage. There were problems such as a decrease in flavor.

  Therefore, the present invention provides a lactic acid bacterium beverage that contains a predetermined amount of lactic acid bacteria, has a refreshing feeling as a dry beverage, further improves the flavor of the lactic acid bacteria beverage, and suppresses the off-flavors and off-flavors derived from the lactic acid bacteria. The purpose is to do.

In order to solve the above-mentioned problem, first, the present invention is a lactic acid bacteria beverage containing lactic acid bacteria and non-fat milk solids, and the content B (% by mass) of the non-fat milk solids in the lactic acid bacteria beverages. The ratio A / B of the number A (cells / 100 g) of the lactic acid bacteria to the lactic acid bacteria is 5.0 × 10 ^{9 to} 1.0 × 10 ¹² , and further contains galactomannans. (Invention 1).

  The lactic acid bacteria beverage of the above invention (Invention 1) contains a predetermined amount of lactic acid bacteria, has a refreshing sensation as a dry beverage, further improves the flavor of the lactic acid bacteria beverage, and suppresses off-flavors and off-flavors derived from the lactic acid bacteria. It will be.

In the said invention (invention 1), ratio A / C of the number A (cells / 100g) of lactic acid bacteria with respect to content C (mass%) of the said galactomannans in the said lactic acid bacteria drink is 1.0 * 10 < ¹¹ >-. It is preferably 1.0 × 10 ¹⁴ . (Invention 2).

  In the said invention (invention 1 or 2), as said galactomannans, the composition ratio (mannose: galactose) of the galactose and mannose which comprises the said galactomannans is 3.5: 1 or more and less than 4.5: 1. It is preferable to contain a certain galactomannan X and / or a galactomannan Y having a composition ratio of galactose and mannose of 1.5: 1 or more and less than 2.5: 1 (Invention 3).

  In the said invention (invention 3), containing the said galactomannan X and the said galactomannan Y, content of the said galactomannan X in the said lactic acid bacteria drink with respect to content y (mass%) of the said galactomannan Y in the said lactic acid bacteria drink The ratio x / y of the amount x (mass%) is preferably 0.5 to 100 (Invention 4).

In the said invention (invention 1-4), it is preferable that the cell count A of the said lactic acid bacteria in the said lactic acid bacteria drink is 2.0 * 10 < ⁹ > -5.0 * 10 < ¹² > pieces / 100g (invention 5).

  In the said invention (invention 1-5), it is preferable that content of the said galactomannans in the said lactic acid bacteria drink is 0.01-0.5 mass% (invention 6).

2ndly, this invention is a lactic acid bacteria drink containing lactic acid bacteria and non-fat milk solid content, Comprising: Cell number A of the said lactic acid bacteria with respect to content B (mass%) of the said non-fat milk solid content in the said lactic acid bacteria drink A ratio A / B of (pieces / 100 g) is 5.0 × 10 ^{9 to} 1.0 × 10 ¹² and further contains a paste (Invention 7).

Thirdly, the present invention is a method for producing a lactic acid bacteria beverage, which contains lactic acid bacteria, non-fat milk solids, and galactomannans, and the non-fat milk solids content B ( %) Of the lactic acid bacteria and the absence of the lactic acid bacteria so that the ratio A / B of the number A (cells / 100 g) of the lactic acid bacteria is 5.0 × 10 ^{9 to} 1.0 × 10 ^12. Provided is a method for producing a lactic acid bacteria beverage characterized by adjusting the content B of fat milk solids (Invention 8).

Fourth, the present invention is a method for producing a lactic acid bacteria beverage, which contains lactic acid bacteria, non-fat milk solids, and a paste, and the content B (mass of the non-fat milk solids in the lactic acid bacteria beverages). %) Of the lactic acid bacteria and the non-fat so that the ratio A / B of the number A (cells / 100 g) of the lactic acid bacteria is 5.0 × 10 ^{9 to} 1.0 × 10 ¹² Provided is a method for producing a lactic acid bacteria beverage characterized by adjusting the content B of milk solids (Invention 9).

Fifth, the present invention is a method for improving the flavor of a lactic acid bacterium beverage containing lactic acid bacteria and non-fat milk solids, wherein the lactic acid bacteria have a content B (mass%) of the non-fat milk solids in the lactic acid bacteria beverage. Content number A of the lactic acid bacteria and content of the non-fat milk solids so that the ratio A / B of the number A of cells (cells / 100 g) is 5.0 × 10 ^{9 to} 1.0 × 10 ¹² Provided is a method for improving the flavor of a lactic acid bacteria beverage characterized by adjusting B and further containing galactomannans (Invention 10).

  The lactic acid bacteria beverage of the present invention contains a predetermined amount of lactic acid bacteria, has a refreshing sensation as a depleted beverage, further improves the flavor of the lactic acid bacteria beverage, and suppresses off-flavors and off-flavors derived from the lactic acid bacteria. .

Hereinafter, embodiments of the present invention will be described.
The lactic acid bacteria beverage according to this embodiment contains lactic acid bacteria and non-fat milk solids.

  The lactic acid bacteria used in the present embodiment are not particularly limited as long as they are generally used in foods. For example, the genus Lactobacillus, the genus Lactococcus, the genus Pediococcus And lactic acid bacteria belonging to the genus Leuconostoc, Biffidobacterium, Enterococcus, Streptococcus, and a plurality of lactic acid bacteria may be used in combination. . In this embodiment, lactic acid bacteria are contained in the lactic acid bacteria beverage according to this embodiment by appropriately blending fermented milk obtained by fermenting milk or dairy products with these lactic acid bacteria, dry powder of lactic acid bacteria, and the like.

  Non-fat milk solid content refers to a solid content obtained by removing moisture and milk fat from milk raw materials such as milk or dairy products. Examples of dairy ingredients include milk from mammals such as cows, horses, goats, and sheep, as well as dairy products such as skim milk powder, whole milk powder, butter milk powder, sugar-free condensed milk, skim-free sweetened condensed milk, and whole-fat sweetened condensed milk. In addition, those obtained by reducing these to water are also included. Lactic acid bacteria can be contained in the lactic acid bacteria beverage according to the present embodiment by appropriately blending milk raw materials such as milk or dairy products or fermented milk used to contain lactic acid bacteria.

In the lactic acid bacteria beverage according to the present embodiment, the ratio A / B of the number A (cells / 100 g) of lactic acid bacteria to the content B (mass%) of the non-fat milk solid content in the lactic acid bacteria beverage is 5.0 × 10 ⁹ to. 1.0 × 10 ¹² .

The lactic acid bacteria beverage according to the present embodiment contains a predetermined amount of lactic acid bacteria and has a refreshing sensation as a dry beverage because A / B is in the above-described range. A / B is more preferably 1.0 × 10 ^{10 to} 1.0 × 10 ¹¹ , and particularly preferably 1.5 × 10 ^{10 to} 7.0 × 10 ¹⁰ .

  The number A of lactic acid bacteria is the sum of the number of live and dead sterilized bacteria, and spectroscopic counting method, turbidity method, call counter method, enzyme-linked immunosorbent assay method (ELISA method), etc. It is possible to measure by. The number A of lactic acid bacteria in the lactic acid bacteria beverage according to this embodiment can be set in a desired numerical range by blending an appropriate amount of fermented milk, lactic acid bacteria dry powder, or the like.

  The non-fat milk solid content B is generally measured by the method described in "Ministerial Ordinance on Component Standards of Milk and Dairy Products" (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52). The non-fat milk solid content B in the lactic acid bacteria beverage according to the present embodiment can be set to a desired numerical range by blending an appropriate amount of the above-described milk raw materials such as milk or dairy products or fermented milk. it can.

In the lactic acid bacteria beverage according to this embodiment, the number A of lactic acid bacteria is preferably 2.0 × 10 ^{9 to} 5.0 × 10 ¹² cells / 100 g, and 2.0 × 10 ^{10 to} 5.0 ×. More preferably, it is 10 ¹¹ pieces / 100 g. When the number A of lactic acid bacteria is within this range, the lactic acid bacteria beverage according to the present embodiment contains lactic acid bacteria at a higher concentration than usual, and the lactic acid bacteria can be sufficiently ingested when drinking, The liquid color of the lactic acid bacteria beverage can be kept in a preferable color.

  Moreover, in the lactic acid bacteria drink which concerns on this embodiment, it is preferable that content B of non-fat milk solid content is 0.4-5.0 mass%, and it is 1.0-3.0 mass%. Further preferred. When the content B of the non-fat milk solids is within this range, the lactic acid bacteria beverage according to the present embodiment has a refreshing feeling as a dry beverage.

  The lactic acid bacteria beverage according to this embodiment preferably further contains galactomannans in addition to lactic acid bacteria and non-fat milk solids. Here, galactomannans are polysaccharides mainly composed of mannose and galactose, and are included in plants such as legumes and some fungi. It is known that the constituent ratio of galactose and mannose (mannose: galactose) in galactomannans varies depending on the raw material. Commonly available galactomannans include fenugreek gum obtained from fenugreek seeds (mannose: galactose = about 1: 1, the same shall apply hereinafter), guar gum obtained from guar seeds (about 2: 1), cod Examples include tara gum (about 3: 1) obtained from seeds, locust bean gum (about 4: 1) obtained from carob seeds, and cassia gum (about 5: 1) obtained from cassia seeds.

  The lactic acid bacteria beverage according to the present embodiment contains galactomannans, so that the flavor of the lactic acid bacteria beverage such as body feeling, top fragrance, and aftertaste of milk is improved, and A / B is described above. Even if it is in the range, the taste and odor derived from lactic acid bacteria are not felt.

  Here, in this specification, the body feeling of the lactic acid bacteria beverage means a sense of unity and intensity as the thickness of the taste, and means a texture with a feeling of being over the throat. The top fragrance is a portion that is immediately felt when put in the mouth. In a lactic acid bacteria beverage, it means a refreshing aroma with the sweet and sourness of yogurt. Furthermore, the aftertaste of milk is a portion that feels as a reverberation after swallowing a lactic acid bacteria beverage, and is a flavor derived from milk and a rich and smooth throat.

  In addition, in the present specification, the off-flavor derived from lactic acid bacteria means a bitter taste with a rough feeling and an unpleasant taste that emphasizes the bitter taste in the aftertaste and lowers the refreshing feeling and the milk feeling. Further, the off-flavor derived from lactic acid bacteria is an unpleasant odor that is dusty, suppresses the light aroma of yogurt, and loses a refreshing feeling.

In the lactic acid bacteria beverage according to this embodiment, the ratio A / C of the number A (cells / 100 g) of lactic acid bacteria to the content C (mass%) of galactomannans in the lactic acid bacteria beverage is 1.0 × 10 ¹¹ to 1. 0 × 10 ¹⁴ is preferable, 3.7 × 10 ^{11 to} 7.0 × 10 ¹³ is more preferable, and 3.7 × 10 ^{11 to} 2.3 × 10 ¹³ is even more preferable. When A / C is within this range, the flavor of the lactic acid bacteria beverage according to this embodiment is further improved, and the off-flavors and odors derived from the lactic acid bacteria are further suppressed.

  Moreover, it is preferable that content C of galactomannans is 0.01-0.5 mass%, and, as for the lactic acid bacteria drink which concerns on this embodiment, it is more preferable that it is 0.04-0.2 mass%. When the content of galactomannans is in this range, the flavor of the lactic acid bacteria beverage according to this embodiment is further improved.

  In the lactic acid bacteria beverage according to the present embodiment, as the galactomannans, galactomannan X and / or galactose having a constituent ratio of galactose and mannose (mannose: galactose) of 3.5: 1 or more and less than 4.5: 1 It is preferable to contain galactomannan Y having a composition ratio of mannose of 1.5: 1 or more and less than 2.5: 1. By containing galactomannan X, in the lactic acid bacteria beverage according to the present embodiment, the body feeling and the top fragrance (especially the fresh aroma of yogurt) can be improved. On the other hand, by adding galactomannan Y, the body feeling and the aftertaste milk feeling become better.

  Here, as said galactomannan X, the locust bean gum mentioned above etc. are mentioned, for example. Examples of the galactomannan Y include the above-mentioned guar gum and the like, and galactomannan obtained from a residue after extracting soluble solids from roasted coffee beans (described in JP-A-2007-217466, mannose : Galactose = 2.4: 1) and the like.

  When galactomannan X and galactomannan Y are used in combination in the lactic acid bacteria beverage according to this embodiment, the ratio x / y of the content x (mass%) of galactomannan X to the content y (mass%) of galactomannan Y Is preferably 0.5 to 100, and more preferably 1 to 50. When x / y is within this range, in the lactic acid bacteria beverage according to this embodiment, the body feeling, the top fragrance, and the aftertaste milk feeling are all good, especially the top fragrance and the aftertaste milk feeling. And a good balance. Moreover, in the lactic acid bacteria drink which concerns on this embodiment because the x / y exists in the range mentioned above, the off-flavor and odor derived from lactic acid bacteria are suppressed more. Therefore, when x / y is in the above-described range, the lactic acid bacteria beverage according to this embodiment is extremely preferable in preference.

  In addition, the lactic acid bacteria beverage according to the present embodiment contains water and materials (components) contained in known beverages, such as pastes, vitamins, sweeteners, acidulants, flavorings, minerals, functional ingredients, and the like. , You may mix | blend in the range which does not impair the effect by this embodiment.

  The water may be water that is suitable for drinking, and examples thereof include pure water, hard water, soft water, ion exchange water, and deaerated water obtained by deaeration of these waters.

  The lactic acid bacteria beverage in this embodiment preferably contains a paste (including a stabilizer and a thickener) in order to improve the dispersibility or stability of components such as lactic acid bacteria and non-fat milk solids. In lactic acid bacteria beverages, the above components tend to precipitate and separate from the supernatant over time, but by containing a paste, the components are difficult to precipitate over time, and the lactic acid bacteria beverage is homogeneous. Can be maintained in a state.

  In addition to the galactomannans described above, examples of the paste include pectin, cellulose, gelatin, collagen, agar, sodium alginate, soybean polysaccharide, gum arabic, tamarind seed gum, and the like from the viewpoint of pH and viscosity. Pectin and soybean polysaccharide are preferred. In addition, carrageenan, xanthan gum, gellan gum and the like are also known as pastes. However, as shown in the examples to be described later, separation of lactic acid bacteria beverages cannot be suppressed. It is preferable not to use a charge.

  In addition, examples of vitamins include vitamin C, vitamin E, vitamin D, vitamin K, and vitamin B group.

  As the sweetening agent, saccharides or sweeteners can be used. Examples of the saccharide include sucrose, fructose, glucose, fructose glucose liquid sugar, and reduced maltose. Examples of the sweetener include sugar, granulated sugar, isomerized sugar, xylitol, palatinose, erythritol and the like, as well as high-intensity sweeteners such as aspartame, acesulfame potassium, neotame, stevia extract, saccharin, and sucralose. Moreover, sugar alcohols, such as sorbitol, may be included, and a sugarless bulk sweetener, a bulk sugar sweetener, etc. may be included.

  Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof, among which citric acid and citric acid Sodium, lactic acid, malic acid, tartaric acid, adipic acid and the like are preferable, and citric acid is particularly preferable.

  Examples of the fragrances include fragrances obtained from milk or dairy products, fragrances extracted from citrus and other fruits, plant seeds, rhizomes, bark, leaves and the like, or extracts thereof, synthetic fragrances, and the like.

  Examples of the mineral component include calcium, potassium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum, and zinc.

  Examples of the functional component include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe, ganoderma, agaricus and the like.

  In addition, the lactic acid bacteria beverage according to this embodiment may contain various esters, emulsifiers, preservatives, seasonings, colorants (pigments), oils, pH adjusters, quality stabilizers, and the like.

  The lactic acid bacteria beverage according to the present embodiment preferably has a pH of 3.0 to 4.5, more preferably 3.5 to 4.0. When the pH of the lactic acid bacteria beverage is within this range, it is possible to achieve both a fresh yogurt-like flavor derived from fermented milk and a body feeling of the lactic acid bacteria beverage. The pH of the lactic acid bacteria beverage can be measured with a pH meter according to a conventional method. Moreover, the pH of the lactic acid bacteria drink which concerns on this embodiment can be set to the said range by adjusting the compounding quantity of fermented milk and pH adjuster to be used, or the fermentation degree of fermented milk.

  Moreover, as for the lactic acid bacteria drink which concerns on this embodiment, it is preferable that Brix (Bx) is 2.0-20, and it is more preferable that it is 4-17. Here, Bx is generally an index representing sugar content, but in the present embodiment, Bx can be used as an index of dissolved solid content concentration in a lactic acid bacteria beverage. The lactic acid bacteria beverage according to the present embodiment can produce a lactic acid bacteria beverage that makes full use of the flavor of fermented milk by having Bx in the above range, and sweetness suitable for drinking is also given in the sweetness adjustment. It will be a thing. In addition, Bx of a lactic acid bacteria drink can be measured with a refractometer according to a conventional method. Moreover, Bx of the lactic acid bacteria drink which concerns on this embodiment can be set to the said range by adjusting compounding quantities, such as fermented milk, saccharides, and skim milk powder to be used.

  It is preferable that the lactic acid bacteria drink which concerns on this embodiment is provided with the form with which the container was filled. In this case, the container used is not particularly limited, and may be a commonly used beverage container such as a metal can, a PET bottle, a paper container combined with a metal foil or a plastic film, or a bottle. In addition, since the lactic acid bacteria beverage according to this embodiment has stable properties and is difficult to separate even at room temperature, a transparent beverage container (for example, a PET bottle) may be used. In addition, when the lactic acid bacteria drink which concerns on this embodiment is provided as a container-packed drink with which the container was filled, it can drink normally, without diluting, However, It is not limited to this.

  The lactic acid bacteria beverage according to the present embodiment is conventionally known except that the composition containing lactic acid bacteria and / or non-fat milk solids and the galactomannans are blended so that the A / B is within a predetermined range. It can be manufactured by a method. For example, a composition containing lactic acid bacteria and / or non-fat milk solids and galactomannans, etc. are added to water, and the other components described above are added and stirred as desired, and the pH is adjusted as necessary. To prepare a beverage stock solution. And it can manufacture by the process of homogenizing after that, performing a sterilization process, and filling a container.

  Here, when the lactic acid bacteria beverage according to the present embodiment further contains a paste other than galactomannans such as pectin, the paste such as pectin and the galactomannans may be dissolved simultaneously or separately. You may let them. By separating and dissolving the paste such as pectin and galactomannans, it is possible to prevent the occurrence of aggregation due to lactic acid bacteria or non-fat milk solids, and to maintain the beverage stock solution in a stable state throughout the production process. it can.

  The lactic acid bacteria beverage according to the present embodiment described above contains a lactic acid bacterium at a higher concentration than usual, has a refreshing feeling as a dry beverage, further improves the flavor of the lactic acid bacteria beverage, and has a different taste derived from the lactic acid bacteria. And odor is suppressed. The lactic acid bacteria beverage according to this embodiment can be distributed at room temperature.

  The embodiment described above is described for facilitating understanding of the present invention, and is not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.

  EXAMPLES Hereinafter, although an Example etc. demonstrate this invention further more concretely, the scope of the present invention is not limited to these Examples etc.

[Production of lactic acid bacteria beverage (1)]
Fermented milk (number of lactic acid bacteria: 3.55 × 10 ⁸ cells / g, nonfat milk solid content: 22% by mass), skim milk powder so that the final concentration in the lactic acid bacteria beverage is the concentration shown in Table 1 in water After adding lactic acid bacteria dry powder (number of lactic acid bacteria cells: 5 × 10 ¹² cells / g), sweetener, calcium lactate, citric acid, fragrance, soy polysaccharide and pectin and completely dissolving, Table 1 The thickening polysaccharide to show was added and the lactic acid bacteria drink was obtained (samples 1-12).

<Test Example 1> Measurement of Brix and pH For each of the lactic acid bacteria beverages (samples) of Samples 1 to 12, each sample was thinly applied on the prism of the refractometer using a refractometer (Atago Co., Ltd., RX5000 α-Bev). , Bx was measured. Moreover, pH was measured using the pH meter. The results are shown in Table 1.

<Test Example 2> Property Evaluation After each lactic acid bacteria beverage (sample) of Samples 1 to 12 was stored at 25 ° C. for 2 days, whether or not the supernatant of the lactic acid bacteria beverage and the precipitate were separated was determined by five panelists. Was evaluated visually. The results are shown in Table 1.

<Test Example 3> Sensory evaluation A sensory evaluation test was performed on each lactic acid bacteria beverage (sample) of Samples 1-12. This sensory evaluation test was performed by tasting a 20 mL sample stored at 5 ° C. by 5 trained panelists in charge of beverage development. On the basis of the following criteria, the four items of body feeling, top fragrance, aftertaste milk feeling, and refreshing feeling were evaluated in five stages. The most frequent evaluation is shown in Table 1.

= Evaluation of body feeling =
5: Feel strong 4: Slightly strong 3: Slightly weak 2: Weak 1: Pretty weak

= Evaluation of top fragrance =
5: Feel strong 4: Slightly strong 3: Slightly weak 2: Weak 1: Pretty weak

= Evaluation of aftertaste milk feeling =
5: Feel strong 4: Slightly strong 3: Slightly weak 2: Weak 1: Pretty weak

= Evaluation of cool feeling =
5: Feel strong 4: Slightly strong 3: Slightly weak 2: Weak 1: Pretty weak

  As shown in Table 1, when A / B in a lactic acid bacteria beverage is within a predetermined range in order to contain a predetermined amount of lactic acid bacteria and give a refreshing feeling, a sample to which galactomannans, tamarind gum and gum arabic are added is 25 No separation was observed after 2 days of storage at 0 ° C., but in the samples to which other thickening polysaccharides were added, separation of the supernatant and the precipitate was observed. In Sample 1, precipitation was observed at the bottom although it was not clearly separated. Among the samples in which no precipitation was observed, the sample added with galactomannans improved the flavor of the lactic acid bacteria beverage, whereas the sample added with tamarind gum or gum arabic showed no improvement in flavor. .

[Manufacture of lactic acid bacteria beverages (2)]
Lactic acid bacteria beverages were produced in the same manner as described above (samples 13 to 27) except that each component was added so that the final concentration in the lactic acid bacteria beverage was the concentration shown in Table 2.

  About each lactic acid bacteria drink (sample) of obtained samples 13-27, except having shown below, Bx and pH were measured similarly to Test Examples 1-3, and property evaluation and sensory evaluation were performed. In the property evaluation, not the separation but the presence / absence of precipitation was evaluated at 25 ° C. for 4 weeks, and whether or not there was any problem in the appearance (liquid color) of the sample was also evaluated. Moreover, in sensory evaluation, the taste and odor derived from lactic acid bacteria were further evaluated in five stages according to the following criteria. The results are shown in Table 2.

= Evaluation of nasty taste (bitter taste aftertaste) =
5: Almost unsatisfactory, favorable 4: Slightly felt 3: Slightly felt but acceptable level 2: Slightly strong 1: Strongly felt and uncomfortable

= Evaluation of off-flavor (dust smell) =
5: Almost unsatisfactory, favorable 4: Slightly felt 3: Slightly felt but acceptable level 2: Slightly strong 1: Strongly felt and uncomfortable

  As shown in Table 2, precipitation was observed in samples 13 to 15 to which galactomannans were not added, and the refreshing feeling was lost. On the other hand, the sample to which galactomannans were added did not show significant precipitation even after 4 weeks, improved the flavor of lactic acid bacteria beverages, and suppressed taste and odor derived from lactic acid bacteria. It was preferable. However, Samples 16 and 17 having A / B larger than the range of the present invention had a grayish appearance (liquid color) of the lactic acid bacteria beverage and were inappropriate as beverages.

  On the other hand, the sample to which tamarind gum or gum arabic was added had a tendency that the occurrence of precipitation after 4 weeks could not be suppressed as compared with the sample to which galactomannans were added under the same conditions. In addition, samples 24 and 25 to which tamarind gum was added did not improve the off-flavor and off-flavor derived from lactic acid bacteria, while samples 26 and 27 to which gum arabic was added improved the off-taste and off-flavor, but the aftertaste was not improved. The milk feeling tended to be weak. Furthermore, samples 24 and 26 having a large A / B had a grayish lactic acid bacteria beverage.

[Production of lactic acid bacteria beverage (3)]
Lactic acid bacteria beverages were produced in the same manner as described above (samples 28 to 30) except that each component was added so that the final concentration in the lactic acid bacteria beverage was the concentration shown in Table 3.

  About each lactic acid bacteria drink (sample) of the obtained samples 28-30, Bx and pH were measured similarly to Test Examples 1-3 except having shown below, and property evaluation and sensory evaluation were performed. In the property evaluation, the presence or absence of precipitation, not separation, was evaluated at 25 ° C. for 4 weeks. The results are shown in Table 3.

  As shown in Table 3, even in the case of a lactic acid bacteria beverage to which galactomannans were added as a thickening polysaccharide, when the A / B value was maintained at a value smaller than the range of the present invention, the sample 28 contained lactic acid bacteria. Insufficient number A of bacteria to ingest a sufficient amount, while increasing the amount of fermented milk in order to ensure the number of bacteria A, the properties after 4 weeks become unstable, and the lactic acid bacteria beverage The lack of a refreshing feeling. For this reason, it was confirmed that it is important to contain galactomannans and to make A / B within a predetermined range in order to exert the effects of the present invention.

[Production of lactic acid bacteria beverage (4)]
Lactic acid bacteria beverages were produced in the same manner as described above except that each component was added so that the final concentration in the lactic acid bacteria beverage was the concentration shown in Table 4 (Samples 31 to 46).

  About each lactic acid bacteria drink (sample) of the obtained samples 31-46, Bx and pH were measured similarly to Test Examples 1-3 except having shown below, and property evaluation and sensory evaluation were performed. In the property evaluation, the presence or absence of precipitation, not separation, was evaluated at 25 ° C. for 4 weeks. The results are shown in Table 4.

  As shown in Table 4, by adding locust bean gum that is galactomannan X, the top aroma in lactic acid bacteria beverages is particularly strong, while by adding guar gum that is galactomannan Y, the aftertaste of milk is enhanced. It became particularly emphasized. Furthermore, the lactic acid bacteria beverage to which galactomannans X and Y were added at the same time was highly preferable in terms of taste because both the top fragrance and the aftertaste of milk became stronger and the balance was good.

  INDUSTRIAL APPLICABILITY The present invention is useful as a lactic acid bacterium beverage containing a predetermined amount of lactic acid bacteria, having a refreshing feeling as a dry beverage, and improving the flavor of the lactic acid bacterium beverage, and particularly having a low concentration of non-fat milk solids. However, it is particularly suitable as a lactic acid bacteria beverage having a good flavor.

Claims (6)

A lactic acid bacteria beverage containing lactic acid bacteria and non-fat milk solids,
The ratio A / B of the number A (cells / 100 g) of the lactic acid bacteria to the content B (mass%) of the non-fat milk solid content in the lactic acid bacteria beverage is 5.0 × 10 ^{9 to} 1.0 × 10 ^12. Further, as the galactomannans, the galactomannan X having a galactose-mannose constituent ratio (mannose: galactose) constituting the galactomannans of 3.5: 1 or more and less than 4.5: 1, and Containing a galactomannan Y having a composition ratio of galactose and mannose of 1.5: 1 or more and less than 2.5: 1;
The ratio x / y of the content x (mass%) of the galactomannan X in the lactic acid bacteria beverage to the content y (mass%) of the galactomannan Y in the lactic acid bacteria beverage is 0.5-100. A lactic acid bacteria beverage characterized by the above. The ratio A / C of the number A (cells / 100 g) of lactic acid bacteria to the content C (mass%) of the galactomannans in the lactic acid bacteria beverage is 1.0 × 10 ^{11 to} 1.0 × 10 ^14. The lactic acid bacteria beverage according to claim 1. The lactic acid bacteria beverage according to claim 1 or 2 , wherein the lactic acid bacteria number A in the lactic acid bacteria beverage is 2.0 × 10 ^{9 to} 5.0 × 10 ¹² cells / 100 g. Content of the said galactomannans in the said lactic acid bacteria drink is 0.01-0.5 mass%, The lactic acid bacteria drink as described in any one of Claims 1-3 characterized by the above-mentioned. A method for producing a lactic acid bacteria beverage,
While containing lactic acid bacteria, non-fat milk solids, and galactomannans,
The ratio A / B of the number A (cells / 100 g) of the lactic acid bacteria to the content B (mass%) of the non-fat milk solid content in the lactic acid bacteria beverage is 5.0 × 10 ^{9 to} 1.0 × 10 ^12. So as to adjust the number A of the lactic acid bacteria and the content B of the non-fat milk solids ,
As the galactomannans, a galactomannan X having a galactose-mannose composition ratio (mannose: galactose) of 3.5: 1 or more and less than 4.5: 1, and the galactose and mannose constituting the galactomannans Containing a galactomannan Y having a composition ratio of 1.5: 1 or more and less than 2.5: 1,
The ratio x / y of the content x (mass%) of the galactomannan X in the lactic acid bacteria beverage to the content y (mass%) of the galactomannan Y in the lactic acid bacteria beverage is 0.5-100. A method for producing a lactic acid bacteria beverage characterized by the above. A method for improving the flavor of lactic acid bacteria beverages containing lactic acid bacteria and non-fat milk solids,
The ratio A / B of the number A (cells / 100 g) of the lactic acid bacteria to the content B (mass%) of the non-fat milk solid content in the lactic acid bacteria beverage is 5.0 × 10 ^{9 to} 1.0 × 10 ^12. and so that, by adjusting the content B of the cell number a and the non Aburachichi solid content of the lactic acid bacteria,
Furthermore, as galactomannans, the galactomannan X having a galactose and mannose constituent ratio (mannose: galactose) of 3.5: 1 or more and less than 4.5: 1 constituting the galactomannans, and the galactose and mannose Containing a galactomannan Y having a composition ratio of 1.5: 1 or more and less than 2.5: 1,
The ratio x / y of the content x (mass%) of the galactomannan X in the lactic acid bacteria beverage to the content y (mass%) of the galactomannan Y in the lactic acid bacteria beverage is 0.5-100. A method for improving the flavor of a lactic acid bacteria beverage,