JP7394537B2 - beverage - Google Patents
beverage Download PDFInfo
- Publication number
- JP7394537B2 JP7394537B2 JP2019083944A JP2019083944A JP7394537B2 JP 7394537 B2 JP7394537 B2 JP 7394537B2 JP 2019083944 A JP2019083944 A JP 2019083944A JP 2019083944 A JP2019083944 A JP 2019083944A JP 7394537 B2 JP7394537 B2 JP 7394537B2
- Authority
- JP
- Japan
- Prior art keywords
- beverage
- sodium
- sugar alcohol
- beverages
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013361 beverage Nutrition 0.000 title claims description 99
- 150000005846 sugar alcohols Chemical class 0.000 claims description 50
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 46
- 239000011734 sodium Substances 0.000 claims description 46
- 229910052708 sodium Inorganic materials 0.000 claims description 46
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 44
- 239000000843 powder Substances 0.000 claims description 42
- 230000000813 microbial effect Effects 0.000 claims description 31
- 235000014655 lactic acid Nutrition 0.000 claims description 22
- 239000004310 lactic acid Substances 0.000 claims description 22
- 241000894006 Bacteria Species 0.000 claims description 21
- -1 monosaccharide alcohols Chemical class 0.000 claims description 11
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 6
- 239000000845 maltitol Substances 0.000 claims description 6
- 235000010449 maltitol Nutrition 0.000 claims description 6
- 229940035436 maltitol Drugs 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000000832 lactitol Substances 0.000 claims description 2
- 235000010448 lactitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 2
- 229960003451 lactitol Drugs 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 150000004044 tetrasaccharides Chemical class 0.000 claims description 2
- 102000008186 Collagen Human genes 0.000 claims 1
- 108010035532 Collagen Proteins 0.000 claims 1
- 229920001436 collagen Polymers 0.000 claims 1
- 235000019441 ethanol Nutrition 0.000 claims 1
- 150000002482 oligosaccharides Chemical class 0.000 claims 1
- 102000004196 processed proteins & peptides Human genes 0.000 claims 1
- 108090000765 processed proteins & peptides Proteins 0.000 claims 1
- 210000004027 cell Anatomy 0.000 description 37
- 239000002609 medium Substances 0.000 description 24
- 235000019643 salty taste Nutrition 0.000 description 21
- 238000011156 evaluation Methods 0.000 description 19
- 244000005700 microbiome Species 0.000 description 17
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- 230000000052 comparative effect Effects 0.000 description 10
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- 238000002156 mixing Methods 0.000 description 10
- 235000002639 sodium chloride Nutrition 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 9
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- 206010013911 Dysgeusia Diseases 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 239000005720 sucrose Substances 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 159000000000 sodium salts Chemical class 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
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- 239000000049 pigment Substances 0.000 description 4
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- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
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- 230000003204 osmotic effect Effects 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 230000001766 physiological effect Effects 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 3
- 229940038773 trisodium citrate Drugs 0.000 description 3
- 235000015192 vegetable juice Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
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- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000186840 Lactobacillus fermentum Species 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 241000220225 Malus Species 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
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- 108010046377 Whey Proteins Proteins 0.000 description 2
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Landscapes
- Non-Alcoholic Beverages (AREA)
Description
本発明は、飲料に関する。 TECHNICAL FIELD The present invention relates to beverages.
従来、消費者の健康志向に応えるべく、微生物菌体を含有する飲料が開発されている。中でも、乳酸菌が含有された飲料は、整腸作用や抗アレルギー作用等の健康上有益な生理活性を有することから注目されている。 BACKGROUND ART Beverages containing microbial cells have been developed in response to consumers' health-consciousness. Among these, beverages containing lactic acid bacteria are attracting attention because they have physiological activities beneficial to health, such as intestinal regulating effects and antiallergic effects.
微生物菌体含有飲料の製造方法として、例えば、原料乳に乳酸菌を加えて発酵させて得られる発酵乳を配合する方法や、微生物菌体を凍結乾燥等により乾燥させた菌体粉末を飲料に配合する方法等が挙げられる。 Examples of methods for producing beverages containing microbial cells include methods of blending fermented milk obtained by adding lactic acid bacteria to raw milk and fermenting them, or blending microbial powder obtained by drying microbial cells by freeze-drying etc. into drinks. Examples include a method to do so.
従来は、生きた乳酸菌等を直接摂取したいというニーズから、ヨーグルトや乳酸菌飲料が多く販売されていたが、摂取シーンや風味、流通形態が限定されていた。近年は、飲料の形態やジャンルにとらわれずに、あらゆるシーンで手軽に美味しく、健康上有益な生理作用を有する乳酸菌等を接種したいというニーズが高まっている。そこで、生きた微生物が含まれているものに限らず、微生物に由来する健康上有益な生理活性を有する飲料を手軽に摂取したいというニーズに応えた、微生物菌体粉末を配合した飲料が販売されている。しかし、このような飲料では、菌体粉末由来の臭み(培地臭)が風味を損なうことが課題となっている。 In the past, many yogurts and lactic acid bacteria drinks were sold due to the need to directly ingest live lactic acid bacteria, but the consumption scenarios, flavors, and distribution formats were limited. In recent years, there has been a growing need to inoculate lactic acid bacteria, etc., which are easily delicious in all situations, and which have physiological effects beneficial to health, regardless of the form or genre of the drink. Therefore, beverages containing microbial cell powder have been sold to meet the needs of people who want to easily consume beverages that have health-beneficial physiological activities derived from microorganisms, not only those that contain live microorganisms. ing. However, a problem with such drinks is that the odor (medium odor) derived from the bacterial powder impairs the flavor.
培地臭は、例えば酵母エキス、肉エキス、ペプトン等を含む培地で培養された微生物の粉末を配合した場合に問題となりやすい。これまでに、飲料の培地臭を低減させるための様々な検討がなされてきており、例えば、乳酸菌粉末が含まれる飲料に所定の香気成分を配合する手段が提案されている(例えば、特許文献1参照)。 Medium odor tends to become a problem when, for example, powder of microorganisms cultured in a medium containing yeast extract, meat extract, peptone, etc. is blended. Up to now, various studies have been made to reduce the culture medium odor of beverages, and for example, a method has been proposed for blending a predetermined aroma component into a beverage containing lactic acid bacteria powder (for example, Patent Document 1 reference).
一方で、飲料の味を調整したり、ナトリウム源を補給したりすることを目的として、食塩等のナトリウム源を添加する方法がとられている。 On the other hand, methods of adding sodium sources such as common salt have been adopted for the purpose of adjusting the taste of beverages and replenishing sodium sources.
しかし、飲料にナトリウム源を添加して所定のナトリウム濃度とすることで味の厚みは増すものの、ナトリウムに由来する塩味が強く感じられ、嗜好性が損なわれてしまうという問題がある。また、微生物粉末が含まれる飲料にナトリウム源を含有する場合、微生物粉末特有の培地臭とナトリウム源に由来する塩味が相俟って、好ましくない後味を有する。 However, although adding a sodium source to a beverage to achieve a predetermined sodium concentration increases the flavor, there is a problem in that the salty taste derived from sodium is felt strongly and palatability is impaired. Further, when a sodium source is contained in a beverage containing microorganism powder, the culture medium odor peculiar to the microorganism powder and the salty taste derived from the sodium source combine to create an undesirable aftertaste.
これまでに、微生物菌体粉末を含む飲料において、培地臭が抑制され、かつ、塩味が抑制され、飲料として好ましい風味(おいしさ)を有する飲料を得る方法は知られていなかった。 Until now, there has been no known method for obtaining a beverage containing microbial cell powder in which the culture medium odor is suppressed, the salty taste is suppressed, and the beverage has a desirable flavor (tastiness).
本発明は、以上の実情に鑑みてなされたものであり、微生物菌体粉末を含む飲料であって、培地臭が抑制され、かつ、塩味が抑制され、飲料として好ましい風味(おいしさ)を有する飲料を提供することを目的とする。 The present invention has been made in view of the above circumstances, and provides a beverage containing microbial cell powder, which has suppressed culture medium odor, suppresses salty taste, and has a desirable flavor (tastiness) as a beverage. The purpose is to provide beverages.
本発明者らは、微生物菌体粉末と所定量のナトリウムを含む飲料に、糖アルコールを配合することで、上記課題を解決できることを見出し、本発明を完成するに至った。より具体的には、本発明は以下のようなものを提供する。 The present inventors have discovered that the above problem can be solved by blending a sugar alcohol into a beverage containing microbial cell powder and a predetermined amount of sodium, and have completed the present invention. More specifically, the present invention provides the following.
(1)微生物菌体粉末と、20~80mg/100mLのナトリウムを含む飲料であって、
糖アルコールを含む飲料。
(1) A drink containing microbial cell powder and 20 to 80 mg/100 mL of sodium,
Beverages containing sugar alcohols.
(2)当該飲料中の上記糖アルコールの固形分濃度が2~40g/Lである、(1)に記載の飲料。 (2) The beverage according to (1), wherein the solid content concentration of the sugar alcohol in the beverage is 2 to 40 g/L.
(3)上記糖アルコールとして、少なくともマルチトールを含む、(1)又は(2)に記載の飲料。 (3) The beverage according to (1) or (2), which contains at least maltitol as the sugar alcohol.
(4)上記微生物菌体粉末が、乳酸菌の菌体粉末である、(1)~(3)のいずれか一つに記載の飲料。 (4) The beverage according to any one of (1) to (3), wherein the microbial cell powder is a lactic acid bacteria cell powder.
本発明によれば、微生物菌体粉末を含む飲料であって、培地臭が抑制され、かつ、塩味が抑制され、飲料として好ましい風味(おいしさ)を有する飲料が提供される。 According to the present invention, there is provided a beverage containing microbial cell powder, which has suppressed culture medium odor, suppresses salty taste, and has a desirable flavor (tastiness) as a beverage.
以下、本発明の具体的な実施形態について説明するが、本発明は以下の実施形態に何ら限定されるものではなく、本発明の目的の範囲内において、適宜変更を加えて実施することができる。 Specific embodiments of the present invention will be described below, but the present invention is not limited to the following embodiments, and can be implemented with appropriate modifications within the scope of the purpose of the present invention. .
<1.飲料>
飲料は、微生物菌体粉末と、20~80mg/100mLのナトリウムを含み、かつ、糖アルコールを含む。飲料の組成等をこのように調整することにより、培地臭が抑制され、かつ、塩味が抑制され、飲料として好ましい風味(おいしさ)を有する飲料を得ることができる。
<1. Beverages>
The beverage contains microbial powder, 20 to 80 mg/100 mL of sodium, and sugar alcohol. By adjusting the composition and the like of the beverage in this way, it is possible to obtain a beverage that suppresses the culture medium odor and suppresses the salty taste, and has a desirable flavor (tastiness) as a beverage.
飲料の種類は特に限定されるものではなく、例えば、乳性飲料、果汁・野菜汁飲料、茶飲料、コーヒー飲料、機能性飲料、スポーツ飲料等が挙げられる。 The type of beverage is not particularly limited, and includes, for example, milk drinks, fruit juice/vegetable juice drinks, tea drinks, coffee drinks, functional drinks, sports drinks, and the like.
飲料における甘味度は、特に限定されず、飲料の種類等に応じて適宜設定することができる。なお、本明細書において甘味度とは、ショ糖換算甘味度のことをいう。甘味度は、例えばショ糖1重量/容量%の甘味度を1とし、この甘味度と等しい甘さを導き出す濃度をその甘味料のショ糖換算甘味度1として、計算して導出される。本発明の飲料の甘味度は特に限定されないが、塩味を低減するという観点から、2~10が好ましく、3~7がより好ましい。 The degree of sweetness in a beverage is not particularly limited, and can be appropriately set depending on the type of beverage, etc. In addition, in this specification, the sweetness level refers to the sweetness level in terms of sucrose. The sweetness level is derived by calculating, for example, assuming that the sweetness level of 1% by weight/volume of sucrose is 1, and the concentration that yields the same sweetness as this sweetness level is set as the sucrose-equivalent sweetness level of the sweetener. The degree of sweetness of the beverage of the present invention is not particularly limited, but from the viewpoint of reducing salty taste, it is preferably from 2 to 10, more preferably from 3 to 7.
以下、本発明の飲料の構成について詳述する。 Hereinafter, the composition of the beverage of the present invention will be explained in detail.
[微生物菌体粉末]
飲料は、微生物菌体粉末を含む。「微生物菌体粉末」とは、粉末状の微生物菌体であり、微生物の培養液を当技術分野で公知の方法及び機器を使用して乾燥して粉状物としたものである。なお、乾燥方法としては、特に制限されず、例えば、噴霧乾燥、ドラム乾燥、熱風乾燥、真空乾燥、凍結乾燥等が挙げられる。
[Microbial cell powder]
The beverage contains microbial cell powder. "Microbial cell powder" refers to powdered microbial cells, which is obtained by drying a microbial culture solution using methods and equipment known in the art to form a powder. Note that the drying method is not particularly limited, and examples thereof include spray drying, drum drying, hot air drying, vacuum drying, freeze drying, and the like.
微生物菌体としては、特に限定されず、例えば乳酸菌の菌体、酵母の菌体等が挙げられるが、好ましくは乳酸菌の菌体である。 The microbial cells are not particularly limited and include, for example, lactic acid bacteria cells, yeast cells, etc., but preferably lactic acid bacteria cells.
乳酸菌には、乳酸桿菌、乳酸球菌のほか、広義の乳酸菌としてビフィズス菌をも包含するものとする。乳酸菌の菌体としては、飲食品に一般的に使用されるものであれば限定はされず、例えば、ラクトバチルス(Lactobacillus)属、ビフィドバクテリウム(Bifidobacterium)属、ロイコノストック(Leuconostoc)属、ラクトコッカス(Lactococcus)属、ペディオコッカス(Pediococcus)属、エンテロコッカス(Enterococcus)属、ストレプトコッカス(Streptococcus)属、ワイセラ(Weissella)属等に属する乳酸菌の菌体が挙げられる。これらの中でも、乳酸菌粉末としての機能性研究が盛んであり、かつ、食経験も豊富であるとの観点から、ラクトバチルス属に属する乳酸菌の菌体が好ましい。 Lactic acid bacteria includes not only lactobacilli and lactic acid cocci but also bifidobacteria as lactic acid bacteria in a broad sense. Lactic acid bacteria are not limited as long as they are commonly used in foods and drinks, such as Lactobacillus, Bifidobacterium, and Leuconostoc. , the genus Lactococcus, the genus Pediococcus, the genus Enterococcus, the genus Streptococcus, the genus Weissella, and the like. Among these, bacterial cells of lactic acid bacteria belonging to the genus Lactobacillus are preferable from the viewpoint that functional research as a lactic acid bacteria powder has been actively conducted and there is a wealth of eating experience.
ラクトバチルス属に属する乳酸菌としては、例えば、ラクトバチルス・アミロボラス、ラクトバチルス・ガセリ、ラクトバチルス・アシドフィルス、ラクトバチルス・ブレビス、ラクトバチルス・カゼイ、ラクトバチルス・デルブリュッキィ、ラクトバチルス・ファーメンタム、ラクトバチルス・ヘルベティカス、ラクトバチルス・ケフィア、ラクトバチルス・パラカゼイ、ラクトバチルス・プランタラム、ラクトバチルス・ラムノーサス、ラクトバチルス・サリバリウス、ラクトバチルス・ジョンソニー、ラクトバチルス・クリスパタス、ラクトバチルス・ガリナルム等が挙げられる。 Examples of lactic acid bacteria belonging to the genus Lactobacillus include Lactobacillus amylovorus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, and Lactobacillus fermentum. Examples include Bacillus helveticus, Lactobacillus kefir, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus johnsonii, Lactobacillus crispatus, Lactobacillus gallinarum, and the like.
飲料に使用する菌株は、天然からの単離株、寄託株、保存株、市販株等のいずれであってもよい。また、菌体は、1種を用いてもよく、2種以上を併用してもよい。 The bacterial strain used in the beverage may be any naturally isolated strain, deposited strain, preserved strain, commercially available strain, or the like. Moreover, one type of bacterial cells may be used, or two or more types may be used in combination.
飲料における微生物菌体粉末の量は、0.001~10g/Lであることが好ましく、0.01~5g/Lであることがより好ましい。このような範囲であれば、微生物菌体粉末による生理活性作用を期待できると同時に、風味改善効果を奏しやすい。 The amount of microbial cell powder in the beverage is preferably 0.001 to 10 g/L, more preferably 0.01 to 5 g/L. Within this range, the microbial powder can be expected to have a physiologically active effect, and at the same time, it is likely to have a flavor improving effect.
微生物菌体は、微生物の培養に通常用いられる培養培地を使用して、通常使用される条件下で微生物を培養させることにより増殖し回収することができる。 Microbial cells can be grown and recovered by culturing microorganisms under commonly used conditions using a culture medium commonly used for culturing microorganisms.
培養培地は、通常、炭素源、窒素源、無機塩類、その他の有機栄養源等を含有する。また、微生物の培養を効率的に行うことができる培地であれば、天然培地又は合成培地のいずれを用いてもよい。具体的に、炭素源としては、例えばラクトース、グルコース、スクロース、フラクトース、ガラクトース、廃糖蜜等を用いることができる。窒素源としては、例えばカゼイン加水分解物、ホエータンパク質加水分解物、大豆タンパク質加水分解物、酵母エキス、肉エキス等の有機窒素含有物等を用いることができる。無機塩類としては、例えばリン酸塩、ナトリウム、カリウム、マグネシウム、マンガン、鉄、亜鉛等を用いることができる。その他の有機栄養源としては、例えばグリシン、アラニン、セリン、スレオニン、プロリン等のアミノ酸、ビタミンB1、ビタミンB12、ビタミンC等のビタミン等を用いることができる。 The culture medium usually contains carbon sources, nitrogen sources, inorganic salts, other organic nutrients, and the like. Furthermore, any medium, either a natural medium or a synthetic medium, may be used as long as the medium can efficiently culture microorganisms. Specifically, as the carbon source, for example, lactose, glucose, sucrose, fructose, galactose, blackstrap molasses, etc. can be used. As the nitrogen source, organic nitrogen-containing substances such as casein hydrolyzate, whey protein hydrolyzate, soybean protein hydrolyzate, yeast extract, and meat extract can be used. As inorganic salts, for example, phosphates, sodium, potassium, magnesium, manganese, iron, zinc, etc. can be used. Other organic nutritional sources that can be used include, for example, amino acids such as glycine, alanine, serine, threonine, and proline, and vitamins such as vitamin B1, vitamin B12, and vitamin C.
乳酸菌の培養に適した培地としては、例えばMRS液体培地、GAM培地、BL培地、Briggs Liver Broth、獣乳、脱脂乳、乳性ホエー等が挙げられる。天然培地としては、トマトジュース、ニンジンジュース、その他野菜ジュース、あるいはリンゴ、パイナップル、ブドウ果汁等も使用することができる。 Examples of media suitable for culturing lactic acid bacteria include MRS liquid medium, GAM medium, BL medium, Briggs Liver Broth, animal milk, skim milk, and milk whey. As the natural medium, tomato juice, carrot juice, other vegetable juices, apple, pineapple, grape juice, etc. can also be used.
培養培地の溶媒は、特に限定されず、蒸留水、イオン交換水、精製水、水道水等を用いることができる。また、培養培地のpHや培養時間、培養温度等のその他の条件は、微生物が生育するのに適した条件であれば特に限定されない。 The solvent for the culture medium is not particularly limited, and distilled water, ion-exchanged water, purified water, tap water, etc. can be used. Further, other conditions such as the pH of the culture medium, culture time, culture temperature, etc. are not particularly limited as long as they are suitable for the growth of microorganisms.
上述したような条件下で、好適に培養された微生物が含まれている培養液を粉末化したものは、微生物菌体粉末として用いることができる。 A culture solution containing microorganisms suitably cultured under the conditions described above can be pulverized and used as a microorganism cell powder.
具体的に、微生物菌体粉末は、微生物の細胞構造を破壊することによって菌体を損傷させ、単に凍結乾燥等の手法で乾燥した微生物菌体粉末よりもさらに微細な粉末にした「破壊処理微生物菌体粉末」であってもよい。破壊処理微生物菌体粉末は、破壊された微生物全体(すなわち、細胞を構成する本質的にすべての成分)をそのまま回収することで得られる。 Specifically, microbial cell powder is a "destroyed microorganism" product that damages the microbial cell structure by destroying the cell structure of the microorganism and makes it into a finer powder than the microorganism cell powder that is simply dried using methods such as freeze-drying. It may also be "fungal body powder". Destruction-treated microorganism cell powder is obtained by collecting the entire destroyed microorganism (that is, essentially all components constituting the cell) as is.
微生物の破壊処理は、当技術分野で公知の方法及び機器を使用して、物理的破砕処理、磨砕処理、酵素溶解処理、薬品処理、又は自己溶解処理等によって行うことができる。例えば物理的破砕処理は、湿式(微生物菌体を懸濁液の状態で処理)又は乾式(微生物菌体粉末の状態で処理)のいずれで行ってもよく、ホモゲナイザー、ボールミル、ビーズミル、遊星ミル等を使用した撹拌により、ジェットミル、フレンチプレス、細胞破砕機等を使用した圧力により、あるいはフィルター濾過により、微生物菌体を損傷させることができる。このように破壊処理された微生物菌体粉末は、飲料に好適に使用できる。 The microorganisms can be destroyed by physical crushing, grinding, enzymatic dissolution, chemical treatment, autolytic dissolution, or the like using methods and equipment known in the art. For example, the physical crushing treatment may be carried out either wet (processing the microbial cells in the form of a suspension) or dry (processing the microbial cells in the form of a powder), using a homogenizer, ball mill, bead mill, planetary mill, etc. Microbial cells can be damaged by stirring using a jet mill, French press, pressure using a cell crusher, etc., or by filter filtration. The thus destroyed microbial cell powder can be suitably used in beverages.
[ナトリウム]
飲料は、ナトリウムを含む。ナトリウムは、飲料における風味(おいしさ)を良好にすることができる成分である。また、飲料に十分量のミネラルを配合する成分でもある。
[sodium]
Beverages contain sodium. Sodium is a component that can improve the flavor (tastiness) of beverages. It is also an ingredient that adds a sufficient amount of minerals to drinks.
ナトリウム源は、通常飲食品に配合されるものであれば特に限定されず、アスコルビン酸ナトリウム、塩化ナトリウム、炭酸ナトリウム、炭酸水素ナトリウム、クエン酸三ナトリウム、リン酸ナトリウム、リン酸水素ナトリウム、酒石酸ナトリウム、安息香酸ナトリウム等のナトリウム塩が挙げられる。これらのナトリウム源のうち、風味を調整しやすい観点から、塩化ナトリウム(食塩)が好ましい。また、風味の調整に加えてpH調整にも用いやすいという観点から、クエン酸三ナトリウムが好ましい。これらのナトリウム源は1種のみ使用してもよいし、複数種を混合して使用してもよい。 The sodium source is not particularly limited as long as it is normally added to foods and drinks, and includes sodium ascorbate, sodium chloride, sodium carbonate, sodium hydrogen carbonate, trisodium citrate, sodium phosphate, sodium hydrogen phosphate, and sodium tartrate. , sodium salts such as sodium benzoate. Among these sodium sources, sodium chloride (salt) is preferred from the viewpoint of easy adjustment of flavor. Further, trisodium citrate is preferred from the viewpoint that it can be easily used for pH adjustment in addition to flavor adjustment. These sodium sources may be used alone or in combination.
飲料におけるナトリウムの濃度は、20~80mg/100mLであり、30~70mg/100mlが好ましく、40~60mg/100mlがより好ましい。飲料中のナトリウム濃度をこのような範囲に調整することで、後述する糖アルコールによって塩味を抑制しながら、飲料の風味をよくすることができ、より良好なおいしさを実現できる。なお、ナトリウムの濃度とは、飲料中に配合したナトリウム源に由来するナトリウム分の濃度であり、また上述したナトリウム塩に限られず、飲料中に含まれるナトリウム塩以外の成分に由来するナトリウムの濃度も含まれる。 The concentration of sodium in the beverage is 20 to 80 mg/100 ml, preferably 30 to 70 mg/100 ml, and more preferably 40 to 60 mg/100 ml. By adjusting the sodium concentration in the beverage to such a range, the flavor of the beverage can be improved while suppressing the salty taste using the sugar alcohol described below, and better taste can be achieved. Note that the concentration of sodium is the concentration of sodium derived from the sodium source blended in the beverage, and is not limited to the sodium salts mentioned above, but also the concentration of sodium derived from components other than sodium salts contained in the beverage. Also included.
ナトリウム濃度は、飲料中の成分の種類や配合量の調整、ナトリウム塩を含む原料の添加等によって上記の値に調整できる。ナトリウム塩を使用する場合、ナトリウム塩を飲料中に配合したときのナトリウム濃度が上記範囲となるようにその添加量を調整すればよい。 The sodium concentration can be adjusted to the above value by adjusting the types and amounts of ingredients in the beverage, adding raw materials containing sodium salts, etc. When using a sodium salt, the amount added may be adjusted so that the sodium concentration when added to a beverage falls within the above range.
なお、飲料中のナトリウム濃度は、飲料中のナトリウム塩等の添加量から計算することができる。また、誘導結合プラズマ質量分析法(ICP-MS)を用いて測定することができる。 Note that the sodium concentration in the beverage can be calculated from the amount of added sodium salt, etc. in the beverage. Furthermore, it can be measured using inductively coupled plasma mass spectrometry (ICP-MS).
[糖アルコール]
飲料は、糖アルコールを含む。糖アルコールは、飲料における培地臭及び塩味を抑制するように作用する。また、飲料には微生物菌体粉末が含まれているため、喫食者が粉末による舌へのざらつき感を感じることがあるが、糖アルコールを含有させることで、ざらつき感を抑制する作用も奏する。なお、このようなざらつき感は、粉末の洗浄方法や微細化の処理方法等の違いにより異なるが、該方法等にバラつきがある粉末を含有させた場合でも、糖アルコールを添加することで改善し得る。
[Sugar alcohol]
The beverage contains sugar alcohol. Sugar alcohols act to suppress medium odor and salty taste in beverages. In addition, since the beverage contains microbial cell powder, consumers may experience a rough sensation on the tongue due to the powder, but the inclusion of sugar alcohol also has the effect of suppressing the rough sensation. Note that this roughness will vary depending on the powder washing method, micronization processing method, etc., but even if powder containing variations in the method etc. is used, it can be improved by adding sugar alcohol. obtain.
糖アルコールは、通常飲食品に配合されるものであれば特に限定されず、エリスリトール、ソルビトール、キシリトール、マンニトール等の単糖アルコール類、マルチトール、イソマルチトール、ラクチトール等の二糖アルコール類、マルトトリイトール、イソマルトトリイトール、パニトール等の三糖アルコール類、オリゴ糖アルコール等の四糖以上アルコール類、還元麦芽糖水飴等が挙げられる。これらの糖アルコールは、1種のみ使用してもよいし、複数種を混合して使用してもよい。 Sugar alcohols are not particularly limited as long as they are commonly added to foods and drinks, and include monosaccharide alcohols such as erythritol, sorbitol, xylitol, and mannitol, disaccharide alcohols such as maltitol, isomaltitol, and lactitol, and maltitol. Examples include trisaccharide alcohols such as triitol, isomaltotriitol, and panitol, tetrasaccharide or higher alcohols such as oligosaccharide alcohols, and reduced maltose starch syrup. These sugar alcohols may be used alone or in combination.
これらのうち、塩味、培地臭、ざらつき感をより効果的に抑制できる観点から、糖アルコールとして少なくともマルチトールを含むことが好ましい。 Among these, it is preferable to contain at least maltitol as the sugar alcohol from the viewpoint of more effectively suppressing salty taste, medium odor, and roughness.
糖アルコールとしては、粉末等の固体製剤を用いてもよいし、液体製剤を用いてもよい。なお、糖アルコール製剤としては、例えば、マルビット、スイートNT、エスイー20、エスイー30、エスイー57、エスイー100(以上、物産フードサイエンス(株)製)、等が市販されており、好適に用いることができる。なお、エスイー及びマルビットは物産フードサイエンス(株)の登録商標である。 As the sugar alcohol, a solid preparation such as a powder or a liquid preparation may be used. As sugar alcohol preparations, for example, Marvit, Sweet NT, SE 20, SE 30, SE 57, SE 100 (manufactured by Bussan Food Science Co., Ltd.), etc. are commercially available, and can be suitably used. can. Note that SE and Marbit are registered trademarks of Bussan Food Science Co., Ltd.
飲料における糖アルコールの濃度は、固形分濃度で2~40g/Lであることが好ましく、3~25g/Lであることがより好ましい。糖アルコールの濃度がこのような範囲であることで、培地臭や塩味の抑制効果をより高めることができ、またその糖アルコールによる緩下作用を抑えることができる。 The concentration of sugar alcohol in the beverage is preferably 2 to 40 g/L, more preferably 3 to 25 g/L in terms of solid content. When the concentration of the sugar alcohol is within this range, the effect of suppressing the odor and salty taste of the medium can be further enhanced, and the laxative effect of the sugar alcohol can be suppressed.
また、糖アルコールの浸透性(ショ糖100/固形分当たり)は、40~350であることが好ましく、50~100であることがより好ましい。糖アルコールの浸透性がこのような範囲であることで、培地臭の抑制効果をより高めることができ、また飲料の風味を向上させることができる。なお、本明細書において浸透性とは、ショ糖の浸透圧を100としたときの糖アルコールの浸透圧をいう。浸透圧の測定は、公知のいずれの方法を用いて行ってもよく、例えば氷点降下法により測定することができる。測定装置は、例えばアドバンス自動浸透圧計オズモメーター3250(ADVANCED INSTRUMENTS, INC.)を用いることができる。 Further, the permeability of sugar alcohol (100 sucrose/per solid content) is preferably 40 to 350, more preferably 50 to 100. When the permeability of the sugar alcohol is within this range, the effect of suppressing culture medium odor can be further enhanced, and the flavor of the beverage can be improved. In addition, in this specification, osmoticity refers to the osmotic pressure of sugar alcohol when the osmotic pressure of sucrose is set to 100. Osmotic pressure may be measured using any known method, for example, by the freezing point depression method. As the measuring device, for example, an advanced automatic osmometer osmometer 3250 (ADVANCED INSTRUMENTS, INC.) can be used.
[その他の成分]
飲料には、効果を阻害しない範囲で、一般的な飲料に通常用いられる他の原材料や添加剤を適宜配合することができる。配合量は得ようとする効果に応じて適宜設定できる。
[Other ingredients]
Other raw materials and additives commonly used in general beverages can be appropriately blended into the beverage within a range that does not impede the effects. The blending amount can be appropriately set depending on the desired effect.
飲料に配合し得る成分としては、下記のものが挙げられる;溶媒(水、アルコール等)、糖類(果糖ぶどう糖液糖、高果糖液糖、ショ糖、砂糖、果糖、ぶどう糖、乳糖、麦芽糖等の単糖や二糖)、異性化糖(果糖ぶどう糖液糖等)、高甘味度甘味料(ステビア、アスパルテーム、アセスルファムカリウム、スクラロース等)、果汁(レモン、アロエ、オレンジ、ブドウ、リンゴ、モモ等)、野菜汁、乳化剤(ショ糖脂肪酸エステル、レシチン等)、増粘安定剤(大豆多糖類、ペクチン、カラギーナン、ジェランガム、キサンタンガム、グアーガム等)、酸化防止剤(トコフェロール、塩酸システイン等)、色素(カロチノイド色素、アントシアニン色素、カラメル色素、各種合成着色料等)、香料(ナリンジン等)、保存料、防腐剤、防かび剤、ビタミン類(ビタミンA、ビタミンB1、ビタミンB2、ビタミンB6、ビタミンB12、ビタミンE等)やミネラル類(カリウム、カルシウム、マグネシウム等)、食物繊維等。 Ingredients that can be incorporated into beverages include the following; solvents (water, alcohol, etc.), sugars (fructose corn syrup, high fructose corn syrup, sucrose, sugar, fructose, glucose, lactose, maltose, etc.). monosaccharides and disaccharides), isomerized sugar (fructose-glucose liquid sugar, etc.), high-intensity sweeteners (stevia, aspartame, acesulfame potassium, sucralose, etc.), fruit juices (lemon, aloe, orange, grape, apple, peach, etc.) , vegetable juice, emulsifier (sucrose fatty acid ester, lecithin, etc.), thickening stabilizer (soybean polysaccharide, pectin, carrageenan, gellan gum, xanthan gum, guar gum, etc.), antioxidant (tocopherol, cysteine hydrochloride, etc.), pigment (carotenoid) Pigments, anthocyanin pigments, caramel pigments, various synthetic colorants, etc.), fragrances (naringin, etc.), preservatives, preservatives, fungicides, vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, etc.), minerals (potassium, calcium, magnesium, etc.), dietary fiber, etc.
<2.飲料の特性>
飲料は、培地臭が抑制され、かつ、塩味が抑制され、飲料として好ましい風味(おいしさ)を有する。飲料の培地臭及び塩味は、実施例に示す方法で評価される。
<2. Beverage characteristics>
The beverage has suppressed medium odor and suppressed salty taste, and has a desirable flavor (tastiness) as a beverage. The medium odor and salty taste of the beverage are evaluated by the method shown in the Examples.
<3.飲料の製造方法>
飲料は、上記の成分を適宜調整することで得られる。例えば、飲料は、準備されたそれぞれ所定量の原料を溶媒に順次又は同時に添加し、撹拌等により混合することで得ることができる。成分や原料の配合割合や混合順序等は、特に限定されない。
<3. Beverage manufacturing method>
The beverage can be obtained by appropriately adjusting the above ingredients. For example, a beverage can be obtained by adding predetermined amounts of each prepared raw material to a solvent sequentially or simultaneously, and mixing by stirring or the like. The blending ratio and mixing order of components and raw materials are not particularly limited.
得られた飲料は、容器に充填してもよく、容器に充填する前又は後に、適宜殺菌処理してもよい。 The obtained beverage may be filled into containers, and may be appropriately sterilized before or after filling into containers.
<4.飲料の培地臭及び塩味のマスキング方法>
上述したように、飲料に糖アルコールを配合することで、微生物菌体粉末に起因する培地臭を抑制する効果、及び、比較的高含有されるナトリウムに起因する塩味を抑制する効果、すなわち、培地臭及び塩味のマスキング効果を奏する。したがって、微生物菌体粉末と所定濃度のナトリウムを含む飲料に糖アルコールを添加することを手段とする、該飲料の培地臭及び塩味のマスキング方法の発明も定義できる。
<4. Method for masking medium odor and salty taste of beverages>
As mentioned above, by blending sugar alcohol into beverages, the effect of suppressing the culture medium odor caused by microbial cell powder and the effect of suppressing the salty taste caused by the relatively high content of sodium. It has an odor and salty taste masking effect. Therefore, the invention can also be defined as a method for masking the medium odor and salty taste of a beverage, which involves adding sugar alcohol to a beverage containing microbial cell powder and a predetermined concentration of sodium.
以下、本発明を実施例に基づいて説明するが、本発明はこれら実施例に限定されるものではない。 The present invention will be described below based on Examples, but the present invention is not limited to these Examples.
[実施例1](糖アルコールの配合)
下記表1に示す組成を有する飲料を調製した。表中の数値の単位は「g/L」である。飲料中のナトリウム濃度は、食塩の配合量により調整した。得られた各飲料は加熱殺菌し、容器に充填した。また、飲料の甘味度は、砂糖及び糖アルコール製剤の配合量を調整することで、甘味度6に揃えた。なお、糖アルコールとしては、マルビット(物産フードサイエンス(株)製)を用いた。
[Example 1] (Blending sugar alcohol)
A drink having the composition shown in Table 1 below was prepared. The unit of numerical values in the table is "g/L". The sodium concentration in the drink was adjusted by the amount of salt added. Each of the obtained beverages was heat sterilized and filled into containers. In addition, the sweetness of the beverages was adjusted to a sweetness level of 6 by adjusting the amounts of sugar and sugar alcohol preparation. Note that Marvit (manufactured by Bussan Food Science Co., Ltd.) was used as the sugar alcohol.
得られた飲料について、以下の官能評価を行った。 The following sensory evaluations were performed on the obtained beverages.
<官能評価>
各飲料を20℃まで冷却後、専門パネル(5名)による官能評価に供した。具体的には、各飲料の「塩味の強さ」、「培地臭の強さ」、「ざらつき感の強さ」、「後味の良さ」、「おいしさ」を点数化し、その平均値を算出した。かかる評価では、糖アルコールを含まない例(比較例1)を対照品(コントロール品)とし、基準値を4点とした。
<Sensory evaluation>
After cooling each beverage to 20° C., it was subjected to sensory evaluation by an expert panel (5 people). Specifically, each beverage was scored for its saltiness, medium odor, roughness, aftertaste, and deliciousness, and the average value was calculated. did. In this evaluation, an example containing no sugar alcohol (Comparative Example 1) was used as a control product, and the reference value was set as 4 points.
「塩味の強さ」、「培地臭の強さ」、「ざらつき感の強さ」については、下記の評価基準を用いて、7段階で評価した。
7点:大変強い
6点:強い
5点:やや強い
4点:普通
3点:やや弱い
2点:弱い
1点:大変弱い
"Intensity of salty taste", "Intensity of medium odor", and "Intensity of roughness" were evaluated on a 7-level scale using the following evaluation criteria.
7 points: Very strong 6 points: Strong 5 points: Slightly strong 4 points: Average 3 points: Slightly weak 2 points: Weak 1 point: Very weak
「後味の良さ」、「おいしさ」については、下記の評価基準を用いて7段階で評価した。
7点:大変良い
6点:良い
5点:やや良い
4点:普通
3点:やや悪い
2点:悪い
1点:大変悪い
"Good aftertaste" and "tastiness" were evaluated on a 7-level scale using the following evaluation criteria.
7 points: Very good 6 points: Good 5 points: Somewhat good 4 points: Average 3 points: Somewhat bad 2 points: Bad 1 point: Very bad
下記表2に、官能評価結果を示す。 Table 2 below shows the sensory evaluation results.
表2の比較例1と各実施例との比較から、糖アルコールを配合することで、「塩味」「培地臭」「ざらつき感」のいずれもが抑制され、「後味の良さ」「おいしさ」がともに良好となることがわかった。また、糖アルコールの配合量が増加するにつれ、これらの効果は高くなることがわかった。 From the comparison between Comparative Example 1 in Table 2 and each Example, the addition of sugar alcohol suppresses all of the "salty taste," "medium odor," and "grainy feeling," and improves the "good aftertaste" and "tastiness." It was found that both were good. Furthermore, it was found that these effects increased as the amount of sugar alcohol added increased.
[実施例2](ナトリウム濃度の変更)
下記表3に示す組成を有する飲料を調製し、飲料中のナトリウム濃度を変更して試験を行った。表中の数値の単位は「g/L」である。飲料中のナトリウム濃度は、食塩の配合量を変えることにより調整した。得られた各飲料は加熱殺菌し、容器に充填した。また、飲料の甘味度は、砂糖及び糖アルコール製剤の配合量を調整することで、甘味度6に揃えた。なお、糖アルコールとしては、マルビット(物産フードサイエンス(株)製)を用いた。
[Example 2] (Change of sodium concentration)
Beverages having the composition shown in Table 3 below were prepared and tested by changing the sodium concentration in the drinks. The unit of numerical values in the table is "g/L". The sodium concentration in the drinks was adjusted by changing the amount of salt added. Each of the obtained beverages was heat sterilized and filled into containers. In addition, the sweetness of the beverages was adjusted to a sweetness level of 6 by adjusting the amounts of sugar and sugar alcohol preparation. Note that Marvit (manufactured by Bussan Food Science Co., Ltd.) was used as the sugar alcohol.
得られた飲料について、実施例1と同様の官能評価を行った。かかる評価では、参考例2を対照品(コントロール品)とし、基準値を4点とした。 The obtained beverage was subjected to the same sensory evaluation as in Example 1. In this evaluation, Reference Example 2 was used as a reference product (control product), and the standard value was set at 4 points.
下記表4に、官能評価結果を示す。なお、表4における実施例2-2と表2における実施例1-4、表4における参考例2と表2における比較例1は、同一の飲料である。 Table 4 below shows the sensory evaluation results. Note that Example 2-2 in Table 4, Example 1-4 in Table 2, Reference Example 2 in Table 4, and Comparative Example 1 in Table 2 are the same drinks.
表4に示されるとおり、ナトリウムが同量の参考例1と実施例2-1、参考例2と実施例2-2、及び参考例3と実施例2-3との比較から、糖アルコールを配合することで、「塩味」「培地臭」「ざらつき感」のいずれもが抑制され、「後味の良さ」「おいしさ」がともに良好となることがわかった。 As shown in Table 4, from a comparison of Reference Example 1 and Example 2-1, Reference Example 2 and Example 2-2, and Reference Example 3 and Example 2-3, which have the same amount of sodium, sugar alcohol It was found that by incorporating it, all of the ``salty taste,'' ``medium odor,'' and ``grainy feeling'' were suppressed, and both the ``good aftertaste'' and ``tastiness'' were improved.
なお、ナトリウムが含まれていない参考例4に比べて、所定のナトリウム濃度となるようにナトリウム源を配合した実施例2-1及び2-2では、「おいしさ」が良好であった。 Note that, compared to Reference Example 4, which did not contain sodium, Examples 2-1 and 2-2, in which a sodium source was blended to a predetermined sodium concentration, had better "tastiness."
[実施例3](糖アルコールの種類)
下記表5に示す組成を有する飲料を調製し、糖アルコールの種類を代えて試験を行った。表中の数値の単位は「g/L」である。飲料中のナトリウム濃度は、食塩の配合量により調整した。得られた各飲料は加熱殺菌し、容器に充填した。また、飲料の甘味度は、砂糖及び糖アルコール製剤の配合量を調整することで、甘味度6に揃えた。
[Example 3] (Type of sugar alcohol)
Beverages having the composition shown in Table 5 below were prepared and tested using different types of sugar alcohol. The unit of numerical values in the table is "g/L". The sodium concentration in the drink was adjusted by the amount of salt added. Each of the obtained beverages was heat sterilized and filled into containers. In addition, the sweetness of the beverages was adjusted to a sweetness level of 6 by adjusting the amounts of sugar and sugar alcohol preparation.
また、糖アルコールとしては、各実施例で異なる種類のものを用いた。具体的には、表3に示すように、マルビット、スイートNT、エスイー55、エスイー20、エスイー600、エリスリトール(以上、いずれも物産フードサイエンス(株)製)、キシリトール(デュポン社製)を用いた。 Furthermore, different types of sugar alcohols were used in each example. Specifically, as shown in Table 3, Marvit, Sweet NT, SE 55, SE 20, SE 600, erythritol (all manufactured by Bussan Food Science Co., Ltd.), and xylitol (manufactured by DuPont) were used. .
得られた飲料について、実施例1と同様の官能評価を行った。かかる評価では、比較例1を対照品(コントロール品)とし、基準値を4点とした。 The obtained beverage was subjected to the same sensory evaluation as in Example 1. In this evaluation, Comparative Example 1 was used as a comparison product (control product), and the standard value was set at 4 points.
下記表6に、官能評価結果を示す。なお、表6における実施例3-1と、表2における実施例1-4及び表4における実施例2-2は、同一の飲料である。 Table 6 below shows the sensory evaluation results. Note that Example 3-1 in Table 6, Example 1-4 in Table 2, and Example 2-2 in Table 4 are the same beverage.
表6の比較例1と各実施例との比較から、いずれの種類の糖アルコール製剤を用いた場合においても、「塩味」「培地臭」「ざらつき感」のいずれもが抑制され、「後味の良さ」「おいしさ」がともに良好となることがわかった。 From the comparison between Comparative Example 1 in Table 6 and each Example, it can be seen that all of the "salty taste", "medium odor", and "gritty feeling" are suppressed, and "aftertaste is reduced" when any type of sugar alcohol preparation is used. It was found that both quality and taste were good.
また、配合する糖アルコールの浸透性が低い方が、風味改善効果が高くなる傾向が示された。 It was also shown that the lower the permeability of the sugar alcohol added, the higher the flavor improvement effect.
[実施例4](乳酸菌粉末の種類)
下記表7に示す組成を有する飲料を調製し、乳酸菌粉末の種類を代えて試験を行った。表中の数値の単位は「g/L」である。飲料中のナトリウム濃度は、食塩の配合量により調整した。得られた各飲料は加熱殺菌し、容器に充填した。また、飲料の甘味度は、砂糖及び糖アルコール製剤の配合量を調整することで、甘味度6に揃えた。なお、糖アルコールとしては、マルビット(物産フードサイエンス(株)製)を用いた。
[Example 4] (Type of lactic acid bacteria powder)
Beverages having the composition shown in Table 7 below were prepared and tested using different types of lactic acid bacteria powder. The unit of numerical values in the table is "g/L". The sodium concentration in the drink was adjusted by the amount of salt added. Each of the obtained beverages was heat sterilized and filled into containers. In addition, the sweetness of the beverages was adjusted to a sweetness level of 6 by adjusting the amounts of sugar and sugar alcohol preparation. Note that Marvit (manufactured by Bussan Food Science Co., Ltd.) was used as the sugar alcohol.
得られた飲料について、実施例1と同様の官能評価を行った。かかる評価では、比較例2、3を対照品(コントロール品)とし、基準値を4点とした。 The obtained beverage was subjected to the same sensory evaluation as in Example 1. In this evaluation, Comparative Examples 2 and 3 were used as control products, and the standard value was set at 4 points.
下記表8に、官能評価結果を示す。 Table 8 below shows the sensory evaluation results.
表8の比較例2と実施例4-1、比較例3と実施例4-2との比較から、いずれの菌種の乳酸菌を用いた場合においても、「塩味」「培地臭」「ざらつき感」のいずれもが抑制され、「後味の良さ」「おいしさ」がともに良好となることがわかった。これらの結果より、菌種の違いにかかわらず、ナトリウムを含む飲料に糖アルコールを配合することで、風味改善効果が奏されることが確認された。 From the comparison between Comparative Example 2 and Example 4-1 and Comparative Example 3 and Example 4-2 in Table 8, it was found that no matter which type of lactic acid bacteria was used, "salty taste", "medium odor", and "roughness" were observed. It was found that both ``good aftertaste'' and ``tastiness'' were suppressed. These results confirmed that flavor improvement effects can be achieved by adding sugar alcohols to sodium-containing beverages, regardless of the bacterial species.
[実施例5](ナトリウム源の変更)
下記表9に示す組成を有する飲料を調製し、飲料に配合するナトリウム源を変更して試験を行った。表中の数値の単位は「g/L」である。飲料中のナトリウム濃度は、そのナトリウム源の配合量を変えることにより調整した。得られた各飲料は加熱殺菌し、容器に充填した。また、飲料の甘味度は、砂糖及び糖アルコール製剤の配合量を調整することで、甘味度6に揃えた。なお、糖アルコールとしては、マルビット(物産フードサイエンス(株)製)を用いた。
[Example 5] (Change of sodium source)
Beverages having the compositions shown in Table 9 below were prepared and tested by changing the sodium source added to the drinks. The unit of numerical values in the table is "g/L". The sodium concentration in the beverage was adjusted by changing the amount of the sodium source. Each of the obtained beverages was heat sterilized and filled into containers. In addition, the sweetness of the beverages was adjusted to a sweetness level of 6 by adjusting the amounts of sugar and sugar alcohol preparation. Note that Marvit (manufactured by Bussan Food Science Co., Ltd.) was used as the sugar alcohol.
得られた飲料について、実施例1と同様の官能評価を行った。かかる評価では、比較例4を対照品(コントロール品)とし、基準値を4点とした。 The obtained beverage was subjected to the same sensory evaluation as in Example 1. In this evaluation, Comparative Example 4 was used as a comparison product (control product), and the reference value was set as 4 points.
下記表10に、官能評価結果を示す。 Table 10 below shows the sensory evaluation results.
表10の比較例4と実施例5-1との比較から、ナトリウム源としてクエン酸三ナトリウムを使用した場合であっても、「塩味」「培地臭」「ざらつき感」のいずれもが抑制され、「後味の良さ」「おいしさ」がともに良好となることがわかった。これらの結果より、ナトリウム源の違いにかかわらず、糖アルコールを配合することで、風味改善効果が奏されることが確認された。 From the comparison between Comparative Example 4 and Example 5-1 in Table 10, even when trisodium citrate was used as the sodium source, all of the "salty taste", "medium odor", and "grainy feeling" were suppressed. It was found that both "good aftertaste" and "tastiness" were good. These results confirmed that flavor-improving effects can be achieved by incorporating sugar alcohols, regardless of the difference in sodium sources.
Claims (2)
前記微生物菌体粉末が、乳酸菌の菌体粉末であり、
糖アルコールを含み、
当該飲料中の前記糖アルコールの固形分濃度が2~40g/Lであり、
前記糖アルコールとして、単糖アルコール類、マルチトール、ラクチトール、三糖アルコール類、及び四糖以上アルコール類からなる群より選択される少なくとも1種を含む飲料(ただし、コラーゲンペプチドを含む飲料と、乳製品乳酸菌飲料と、乳果オリゴ糖を含む飲料とを除く)。 A beverage containing microbial cell powder and 20 to 80 mg/100 mL of sodium,
The microbial cell powder is a lactic acid bacteria cell powder,
Contains sugar alcohols
The solid content concentration of the sugar alcohol in the beverage is 2 to 40 g/L,
A beverage containing at least one selected from the group consisting of monosaccharide alcohols, maltitol, lactitol, trisaccharide alcohols, and tetrasaccharide or higher sugar alcohols as the sugar alcohol (with the exception of beverages containing collagen peptides and milk). (excluding product lactic acid bacteria drinks and drinks containing milk oligosaccharides ).
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JP2019083944A JP7394537B2 (en) | 2019-04-25 | 2019-04-25 | beverage |
TW109113499A TW202106172A (en) | 2019-04-25 | 2020-04-22 | Beverage |
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JP7394537B2 true JP7394537B2 (en) | 2023-12-08 |
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TW (1) | TW202106172A (en) |
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2019
- 2019-04-25 JP JP2019083944A patent/JP7394537B2/en active Active
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2020
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Non-Patent Citations (5)
Title |
---|
Amazon [オンライン], 2009.12.08 [検索日 2023.06.08], インターネット:<URL: https://amzn.asia/d/e0FnLiS> |
Amazon [オンライン], 2011.02.26 [検索日 2023.01.18], インターネット:<URL:https://amzn.asia/d/57ASXK8> |
Amazon [オンライン], 2018.01.21 [検索日 2023.06.08], インターネット:<URL:https://amzn.asia/d/aBbBLWM> |
Yakult [オンライン], 2013.04.29 [検索日 2023.06.08], インターネット:<URL: http://www.yakult.co.jp/products/component.html#do009> |
Yakult [オンライン], 2013.06.06 [検索日 2023.06.08], インターネット:<URL: https://www.yakult.co.jp/products/item0024.html> |
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JP2020178622A (en) | 2020-11-05 |
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