JP7438696B2 - Sugar-free beverage containing lactic acid bacteria and method for producing the same, and method for suppressing off-taste in sugar-free beverage containing lactic acid bacteria - Google Patents
Sugar-free beverage containing lactic acid bacteria and method for producing the same, and method for suppressing off-taste in sugar-free beverage containing lactic acid bacteria Download PDFInfo
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- JP7438696B2 JP7438696B2 JP2019162240A JP2019162240A JP7438696B2 JP 7438696 B2 JP7438696 B2 JP 7438696B2 JP 2019162240 A JP2019162240 A JP 2019162240A JP 2019162240 A JP2019162240 A JP 2019162240A JP 7438696 B2 JP7438696 B2 JP 7438696B2
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- lactic acid
- acid bacteria
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- water
- free beverage
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Description
特許法第３０条第２項適用 ２０１９年５月２７日にウェブサイト（ｈｔｔｐｓ：／／ｗｗｗ．ｃｈｉｃｈｉｙａｓｕ．ｃｏｍ／及びｈｔｔｐｓ：／／ｗｗｗ．ｃｈｉｃｈｉｙａｓｕ．ｃｏｍ／ｐｒｏｄｕｃｔｓ／ｊｕｉｃｅ／ｊｕｉｃｅ＿０３８．ｈｔｍｌ）にて発表Application of Article 30, Paragraph 2 of the Patent Act On May 27, 2019, on the website (https://www.chichiyasu.com/ and https://www.chichiyasu.com/products/juice/juice_038.html) announcement
特許法第３０条第２項適用 ２０１９年５月２７日に全国で販売Patent Law Article 30, Paragraph 2 applied Nationwide sales on May 27, 2019
特許法第３０条第２項適用 ２０１９年６月３日にニュースリリースにて公開Application of Article 30, Paragraph 2 of the Patent Act Published in a news release on June 3, 2019
本発明は、乳酸菌含有無糖飲料およびその製造方法、並びに、乳酸菌含有無糖飲料における異味抑制方法に関する。 The present invention relates to a sugar-free beverage containing lactic acid bacteria, a method for producing the same, and a method for suppressing off-taste in a sugar-free beverage containing lactic acid bacteria.
乳酸菌の機能性については、近年整腸効果以外にも様々な効果が検証されており、近年における消費者の健康への関心が高まるにつれ、乳酸菌含有飲食品に対する注目度が高まっている。 Regarding the functionality of lactic acid bacteria, various effects in addition to intestinal regulation effects have been verified in recent years, and as consumers' interest in health has increased in recent years, food and drinks containing lactic acid bacteria have been attracting increasing attention.
乳酸菌を大量に摂取する方法としては、サプリメントとして菌体自体を単独で摂取する方法と、飲料等で摂取する方法とが挙げられる。中でも、乳酸菌を含有する飲料は、手軽に乳酸菌を摂取することができるため、特に注目されており、種々の飲料が存在する（例えば、特許文献１、２参照）。 Methods for ingesting large amounts of lactic acid bacteria include a method of ingesting the bacterial cells themselves as a supplement, and a method of ingesting them with a drink or the like. Among these, drinks containing lactic acid bacteria have been attracting particular attention because the lactic acid bacteria can be easily ingested, and there are various types of drinks (see, for example, Patent Documents 1 and 2).
従来の乳酸菌含有飲料は、一般的に乳成分や大豆成分（植物性乳酸菌飲料等）の乳酸菌発酵物（発酵乳など）を原料としており、そのため残存する乳成分や大豆成分が含まれていることから、止渇飲料のような清涼感を有し、すっきりとした後味でゴクゴク飲めるものは存在しなかった。 Conventional lactic acid bacteria-containing drinks are generally made from lactic acid bacteria fermented products (fermented milk, etc.) of milk or soybean ingredients (vegetable lactic acid bacteria drinks, etc.), and therefore contain residual milk or soybean ingredients. However, there was no drink that had the refreshing feeling of a thirst-quenching drink and had a refreshing aftertaste that you could gulp down.
これに対し、乳成分や大豆成分を含まない飲料（例えば、ニアウォーター系の飲料）に、乳酸菌を含有させた様々な乳酸菌含有飲料が提案されている。これら飲料に関しては、乳酸菌をそのまま添加した場合、濃度感が出て飲み応えは感じられるものの、乳酸菌由来の異味が生じる問題があることから、乳酸菌由来の異味を抑制するための技術が開発されている（例えば、特許文献３参照）。 On the other hand, various lactic acid bacteria-containing drinks have been proposed in which lactic acid bacteria are added to drinks that do not contain milk or soybean ingredients (for example, near water type drinks). Regarding these beverages, if lactic acid bacteria are added as is, it will give a sense of concentration and feel good to drink, but there is a problem in that the off-taste derived from lactic acid bacteria will occur.Therefore, technology has been developed to suppress the off-taste derived from lactic acid bacteria. (For example, see Patent Document 3).
本発明者らは、乳成分や大豆成分を含まない乳酸菌含有飲料の中でも、糖類や甘味料等の甘味付与剤を含まない乳酸菌含有飲料（以下において、「乳酸菌含有無糖飲料」という。）に着目した。甘味付与剤を含有しない乳酸菌含有無糖飲料においては、甘味によるマスキング効果がないため、乳酸菌由来のえぐみや異臭を一層感じやすくなるだけでなく、他の成分由来の異味も一層感じやすくなるという問題が生じ得るため、更なる鋭意研究が必要とされる。 Among lactic acid bacteria-containing beverages that do not contain milk or soybean ingredients, the present inventors have developed a lactic acid bacteria-containing beverage that does not contain sweeteners such as sugars or sweeteners (hereinafter referred to as "lactic acid bacteria-containing sugar-free beverages"). I paid attention. In sugar-free beverages containing lactic acid bacteria that do not contain sweeteners, there is no masking effect due to sweetness, so the problem is that not only are harsh tastes and off-odors derived from lactic acid bacteria more easily perceived, but also off-flavors originating from other ingredients are more likely to be perceived. further research is required.
本発明は、上記実情に鑑み開発されたものであり、乳酸菌由来のえぐみや異臭を含む異味が抑制された乳酸菌含有無糖飲料およびその製造方法を提供することを目的とする。また、本発明は、乳酸菌含有無糖飲料における乳酸菌由来のえぐみや異臭を含む異味を抑制する方法を提供することを目的とする。 The present invention was developed in view of the above circumstances, and an object of the present invention is to provide a sugar-free beverage containing lactic acid bacteria and a method for producing the same, which suppresses off-flavors including harshness and off-odor derived from lactic acid bacteria. Another object of the present invention is to provide a method for suppressing off-taste, including harshness and off-odor derived from lactic acid bacteria, in sugar-free beverages containing lactic acid bacteria.
本発明の実施形態に係る発明（以下において、「本実施形態」という。）は、以下の通りである。
［１］ １種又は２種以上の乳酸菌と、硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある水と、炭酸ガスとを含む乳酸菌含有無糖飲料。
The invention according to the embodiment of the present invention (hereinafter referred to as "this embodiment") is as follows.
[1] A sugar-free beverage containing lactic acid bacteria, which contains one or more types of lactic acid bacteria, water with a hardness in the range of 10 mg/L to 300 mg/L, and carbon dioxide gas.
［２］ 前記水が天然水である、［１］に記載の乳酸菌含有無糖飲料。 [2] The sugar-free beverage containing lactic acid bacteria according to [1], wherein the water is natural water.
［３］ 前記乳酸菌含有無糖飲料１Ｌ中に含まれる前記炭酸ガスのガスボリュームが１．０～４．５である、［１］又は［２］に記載の乳酸菌含有無糖飲料。 [3] The sugar-free beverage containing lactic acid bacteria according to [1] or [2], wherein the gas volume of the carbon dioxide gas contained in 1 L of the sugar-free beverage containing lactic acid bacteria is 1.0 to 4.5.
［４］ 人工添加物を含有しない、［１］～［３］の何れか１項に記載の乳酸菌含有無糖飲料。 [4] The sugar-free beverage containing lactic acid bacteria according to any one of [1] to [3], which does not contain any artificial additives.
［５］ 乳酸菌含有無糖飲料の製造方法であって、
硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある水を準備すること、
１種又は２種以上の乳酸菌と前記水を含む混合液を調製すること、および
前記混合液に炭酸ガスを溶解すること
を含む製造方法。
[5] A method for producing a sugar-free beverage containing lactic acid bacteria, comprising:
Prepare water with hardness in the range of 10 mg/L to 300 mg/L,
A manufacturing method comprising: preparing a liquid mixture containing one or more types of lactic acid bacteria and the water; and dissolving carbon dioxide gas in the liquid mixture.
［６］ 前記水が天然水である、［５］に記載の製造方法。 [6] The manufacturing method according to [5], wherein the water is natural water.
［７］ 前記乳酸菌含有無糖飲料に含まれる前記炭酸ガスの含有量が容量比で１．０～４．５である、［５］又は［６］に記載の製造方法。 [7] The production method according to [5] or [6], wherein the content of the carbon dioxide gas contained in the sugar-free beverage containing lactic acid bacteria is 1.0 to 4.5 by volume.
［８］ 前記乳酸菌含有無糖飲料が人工添加物を含有しない、［５］～［７］の何れか１項に記載の製造方法。 [8] The production method according to any one of [5] to [7], wherein the lactic acid bacteria-containing sugar-free beverage does not contain any artificial additives.
［９］ 乳酸菌含有無糖飲料における異味抑制方法であって、
硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある水を使用すること、および
１種又は２種以上の乳酸菌と前記水とを含有する飲料原液に炭酸ガスを溶解すること
を含む異味抑制方法。
[9] A method for suppressing off-taste in a sugar-free beverage containing lactic acid bacteria, comprising:
A method for suppressing off-taste, which includes using water with a hardness in the range of 10 mg/L to 300 mg/L, and dissolving carbon dioxide gas in a beverage stock solution containing one or more types of lactic acid bacteria and the water.
［１０］ 前記水が天然水である、［９］に記載の異味抑制方法。 [10] The method for suppressing off-taste according to [9], wherein the water is natural water.
［１１］ 前記乳酸菌含有無糖飲料１Ｌ中に含まれる前記炭酸ガスのガスボリュームが１．０～４．５となるよう前記炭酸ガスを溶解する、［９］又は［１０］に記載の異味抑制方法。 [11] Off-taste suppression according to [9] or [10], wherein the carbon dioxide gas is dissolved so that the gas volume of the carbon dioxide gas contained in 1 L of the lactic acid bacteria-containing sugar-free beverage is 1.0 to 4.5. Method.
［１２］ 前記乳酸菌含有無糖飲料が人工添加物を含有しない、［９］～［１１］の何れか１項に記載の異味抑制方法。 [12] The method for suppressing off-taste according to any one of [9] to [11], wherein the lactic acid bacteria-containing sugar-free beverage does not contain any artificial additives.
本発明により、乳酸菌由来のえぐみや異臭を含む異味が抑制された乳酸菌含有無糖飲料およびその製造方法を提供することが可能となった。また、本発明により、乳酸菌含有無糖飲料における、乳酸菌由来のえぐみや異臭を含む異味を抑制する方法を提供することが可能となった。 ADVANTAGE OF THE INVENTION According to the present invention, it has become possible to provide a lactic acid bacteria-containing sugar-free beverage in which off-flavors including astringency and off-flavor derived from lactic acid bacteria are suppressed, and a method for producing the same. Furthermore, the present invention has made it possible to provide a method for suppressing off-taste, including acrid taste and off-flavor derived from lactic acid bacteria, in a sugar-free beverage containing lactic acid bacteria.
以下、本実施形態について説明する。
＜乳酸菌含有無糖飲料＞
本実施形態に係る乳酸菌含有無糖飲料は、乳酸菌と、硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある水と、炭酸ガスとを含有してなる。本実施形態に係る乳酸菌含有無糖飲料は、硬度が特定範囲の水を使用した乳酸菌含有水溶液に炭酸ガスを封入することが、乳酸菌由来の異味の抑制に極めて有効であるとの知見に基づき開発されたものであり、水の硬度と炭酸ガスとの組み合わせに第一の特徴を有する。本実施形態における、特定範囲の硬度を有する水を使用することと、炭酸ガスを封入することとの組み合わせからなる乳酸菌含有無糖飲料の異味抑制技術によれば、無糖でありながら、乳酸菌由来のえぐみや異臭を含む異味が抑制された乳酸菌含有無糖飲料の提供が可能となる。
This embodiment will be described below.
<Sugar-free drink containing lactic acid bacteria>
The lactic acid bacteria-containing sugar-free beverage according to the present embodiment contains lactic acid bacteria, water having a hardness in the range of 10 mg/L to 300 mg/L, and carbon dioxide gas. The sugar-free beverage containing lactic acid bacteria according to the present embodiment was developed based on the knowledge that enclosing carbon dioxide gas in an aqueous solution containing lactic acid bacteria using water with a specific hardness range is extremely effective in suppressing off-flavors derived from lactic acid bacteria. The primary characteristic lies in the combination of water hardness and carbon dioxide gas. According to the off-taste suppression technology for lactic acid bacteria-containing sugar-free beverages, which is a combination of using water with a hardness within a specific range and enclosing carbon dioxide gas in this embodiment, the lactic acid bacteria-derived It becomes possible to provide a sugar-free beverage containing lactic acid bacteria that has suppressed off-taste including bitter taste and off-flavor.
本明細書において、乳酸菌由来の異味とは、乳酸菌に由来するえぐみや臭いをいう。また、乳酸菌含有無糖飲料における異味とは、乳酸菌由来の異味だけでなく、他の成分由来の異味を含む概念であり、例えば、炭酸ガスや水の硬度に起因する苦味を含む。 In this specification, off-taste derived from lactic acid bacteria refers to harshness and odor derived from lactic acid bacteria. In addition, the off-taste in a sugar-free beverage containing lactic acid bacteria is a concept that includes not only off-taste derived from lactic acid bacteria but also off-taste originating from other components, such as bitterness due to carbon dioxide gas or water hardness.
また、本明細書において、無糖とは、飲料に甘味を付与するために添加される糖類や甘味料等の甘味付与剤を含有しないことを意味する。具体的には、糖類としては、例えば、ショ糖、果糖、ブドウ糖、果糖ブドウ糖液糖、還元麦芽糖等が挙げられる。甘味料としては、例えば、砂糖、グラニュー糖、異性化糖、キシリトール、パラチノース、エリスリトール等のほか、アスパルテーム、アセスルファムカリウム、ネオテーム、ステビア抽出物、サッカリン、スクラロース等の高甘味度甘味料が挙げられる。「甘味付与剤を含有しない」とは、甘味付与剤をまったく含有しないこと、および、甘味付与剤を実質的に含有しないことを意味する。すなわち、甘味を付与するのとは別の目的で、上掲で例示した成分が極めて僅かな量において添加された形態までも除くものではないことを意味する。具体的に、「甘味付与剤を含有しない」とは、乳酸菌含有無糖飲料の全質量に対する甘味付与剤の含有率が、０．１質量％以下であること、あるいは０．０１質量％以下であること、あるいは０質量％であることを意味する。 Moreover, in this specification, sugar-free means that the beverage does not contain sweeteners such as sugars and sweeteners that are added to impart sweetness to the beverage. Specifically, examples of sugars include sucrose, fructose, glucose, fructose glucose liquid sugar, and reduced maltose. Examples of sweeteners include sugar, granulated sugar, isomerized sugar, xylitol, palatinose, erythritol, and other high-intensity sweeteners such as aspartame, acesulfame potassium, neotame, stevia extract, saccharin, and sucralose. "Containing no sweetener" means not containing any sweetener, and substantially free of sweetener. In other words, this does not exclude even forms in which the above-mentioned components are added in extremely small amounts for purposes other than imparting sweetness. Specifically, "contains no sweetener" means that the content of the sweetener relative to the total mass of the lactic acid bacteria-containing sugar-free beverage is 0.1% by mass or less, or 0.01% by mass or less. It means that there is, or that it is 0% by mass.
（乳酸菌）
本実施形態に係る乳酸菌含有無糖飲料に含有される乳酸菌は、一般的に食品に用いられるものであれば、特に制限されず、例えば、ラクトバチルス（Lactobacillus）属、ラクトコッカス（Lactococcus）属、ペディオコッカス（Pediococcus）属、ロイコノストック（Leuconostoc）属、ビフィドバクテリウム（Biffidobacterium）属、エンテロコッカス（Enterococcus）属、ストレプトコッカス（Streptococcus）属に属する乳酸菌を例示することができ、複数の乳酸菌を組み合わせて使用してもよい。
(lactic acid bacteria)
The lactic acid bacteria contained in the lactic acid bacteria-containing sugar-free beverage according to the present embodiment are not particularly limited as long as they are commonly used in foods, and include, for example, Lactobacillus genus, Lactococcus genus, Examples include lactic acid bacteria belonging to the genus Pediococcus, genus Leuconostoc, genus Bifidobacterium, genus Enterococcus, and genus Streptococcus. May be used in combination.
一実施形態において、エンテロコッカス属に属する乳酸菌を好適に用いることができ、中でも、エンテロコッカス・フェカリス（Enterococcus faecalis）であることが好ましい。乳酸菌としてエンテロコッカス・フェカリスを用いることで、乳酸菌に由来する異味が抑制されやすくなり、本実施形態による効果がより優れたものとなる。なお、エンテロコッカス・フェカリスを用いた場合、乳酸菌含有無糖飲料において乳酸菌による白濁や沈殿が生じ難くなるという効果も合わせて奏される。エンテロコッカス・フェカリスによるこれらの効果の作用機序の詳細は明らかでないが、特に外観（ 白濁や沈殿の抑制）に関しては、桿菌やＹ 字型菌である他の乳酸菌と異なり、エンテロコッカス・フェカリスが球菌である点に起因している可能性が考えられる。 In one embodiment, lactic acid bacteria belonging to the genus Enterococcus can be suitably used, and among them, Enterococcus faecalis is preferred. By using Enterococcus faecalis as the lactic acid bacteria, the off-taste derived from the lactic acid bacteria can be easily suppressed, and the effects of this embodiment become even more excellent. In addition, when Enterococcus faecalis is used, there is also the effect that cloudiness and precipitation due to lactic acid bacteria are less likely to occur in sugar-free beverages containing lactic acid bacteria. The details of the mechanism of action of Enterococcus faecalis are not clear, but unlike other lactic acid bacteria, which are rods or Y-shaped bacteria, Enterococcus faecalis is a coccus, especially in terms of appearance (inhibition of white turbidity and precipitation). There is a possibility that this is caused by a certain point.
他の実施形態において、ストレプトコッカス属に属する乳酸菌を好適に用いることができ、中でも、ストレプトコッカス・サーモフィラス（Streptococcus thermophilus）であることが好ましい。 In other embodiments, lactic acid bacteria belonging to the genus Streptococcus can be suitably used, with Streptococcus thermophilus being particularly preferred.
本実施形態において、乳酸菌の含有率は、特に制限されるものではないが、一実施形態において、飲料の全質量に対し、０．０００５質量％～０．０２５質量％であってよく、０．００１質量％～０．０１質量％であってよく、０．００２質量％～０．００２５質量％であってよい。本実施形態に係る乳酸菌含有無糖飲料が２種以上の乳酸菌を含有する場合、上記含有率は、全乳酸菌の合計である。 In this embodiment, the content of lactic acid bacteria is not particularly limited, but in one embodiment, it may be 0.0005% by mass to 0.025% by mass, and 0.0005% by mass to 0.025% by mass, based on the total mass of the beverage. 001% to 0.01% by weight, and 0.002% to 0.0025% by weight. When the lactic acid bacteria-containing sugar-free beverage according to the present embodiment contains two or more types of lactic acid bacteria, the content rate is the total of all lactic acid bacteria.
本実施形態においては、乳酸菌であれば生菌を用いてもよく、また加熱殺菌した死菌を用いてもよいが、品質管理を容易にする観点から、死菌を用いることが好ましい。なお、エンテロコッカス・フェカリス及びストレプトコッカス・サーモフィラスは、死菌であっても、整腸作用、免疫力向上作用、アレルギー抑制作用といった好ましい生理活性を発揮することが知られているため、特に好適である。 In this embodiment, live lactic acid bacteria may be used, or heat-sterilized dead bacteria may be used, but from the viewpoint of facilitating quality control, it is preferable to use dead bacteria. Note that Enterococcus faecalis and Streptococcus thermophilus are particularly suitable because they are known to exhibit favorable physiological activities such as intestinal regulation, immunity improvement, and allergy suppressing effects even when they are dead bacteria.
（水）
本実施形態に係る乳酸菌含有無糖飲料は、硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある水を含有する。ここで硬度とは、カルシウムおよびマグネシウムの含有量を炭酸カルシウムに換算した値であり、具体的には下記式により算出される。
硬度（ｍｇ／Ｌ）＝カルシウム含有率（ｍｇ／Ｌ）×２．４９７＋マグネシウム含有率（ｍｇ／Ｌ）×４．１１８
(water)
The lactic acid bacteria-containing sugar-free beverage according to the present embodiment contains water with a hardness in the range of 10 mg/L to 300 mg/L. Hardness here is a value obtained by converting the content of calcium and magnesium into calcium carbonate, and specifically, it is calculated by the following formula.
Hardness (mg/L) = Calcium content (mg/L) x 2.497 + Magnesium content (mg/L) x 4.118
本実施形態に係る乳酸菌含有無糖飲料は、上述の通り、水の硬度と炭酸ガスとの組み合わせに乳酸菌由来の異味の抑制効果を見出し開発されたものであり、炭酸ガスを単に封入するのみでは、乳酸菌含有無糖飲料における所望とする異味の抑制効果は得られず、硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある水を使用することにより初めて所望とする異味の抑制効果を得ることが可能となる。ここで乳酸菌含有無糖飲料における所望とする異味の抑制効果とは、甘味付与剤が添加されていない乳酸菌含有無糖飲料において、乳酸菌由来のえぐみや臭いを含む異味を抑制することができる効果をいう。 As mentioned above, the lactic acid bacteria-containing sugar-free beverage according to the present embodiment was developed by discovering that the combination of water hardness and carbon dioxide gas has the effect of suppressing off-flavors derived from lactic acid bacteria. However, the desired effect of suppressing off-taste in sugar-free beverages containing lactic acid bacteria could not be obtained, and the desired effect of suppressing off-taste could only be obtained by using water with a hardness in the range of 10 mg/L to 300 mg/L. It becomes possible. Here, the desired off-taste suppression effect in lactic acid bacteria-containing sugar-free beverages refers to the effect of suppressing off-tastes including astringency and odor derived from lactic acid bacteria in lactic acid bacteria-containing sugar-free drinks to which no sweetener is added. say.
本実施形態において、水の硬度は、好ましくは１０ｍｇ／Ｌ～３００ｍｇ／Ｌであり、より好ましくは３０ｍｇ／Ｌ～７０ｍｇ／Ｌである。 In this embodiment, the hardness of water is preferably 10 mg/L to 300 mg/L, more preferably 30 mg/L to 70 mg/L.
水の硬度を上記範囲に調整する方法は特に限定されず、例えば、硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの天然水を原料水としてそのまま用いてもよいし、あるいは、カルシウムおよびマグネシウムを含有しない水（例えば、イオン交換水等）を用いて天然水等を希釈してもよいし、あるいは、カルシウムおよびマグネシウムを含有しない水にカルシウムおよび／またはマグネシウムを含む無機塩を添加してもよい。 The method of adjusting the hardness of water to the above range is not particularly limited, and for example, natural water with a hardness of 10 mg/L to 300 mg/L may be used as raw water, or water containing no calcium or magnesium may be used. Natural water or the like may be diluted using (for example, ion-exchanged water), or an inorganic salt containing calcium and/or magnesium may be added to water that does not contain calcium and magnesium.
なお、本実施形態に係る乳酸菌含有無糖飲料としての硬度も、１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲であることが好ましい。乳酸菌含有無糖飲料としての硬度は、飲料に含有されるカルシウム含有率（ｍｇ／１００ｍｇ）およびマグネシウム含有率（ｍｇ／１００ｍｇ）を測定し、飲料の比重を１．０としてそれぞれの含有率をｍｇ／Ｌに換算して算出する。原料水として硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの水を使用した場合、本実施形態に係る乳酸菌含有無糖飲料の硬度も概ね１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲となる。 The hardness of the lactic acid bacteria-containing sugar-free beverage according to the present embodiment is also preferably in the range of 10 mg/L to 300 mg/L. The hardness of a sugar-free drink containing lactic acid bacteria is determined by measuring the calcium content (mg/100mg) and magnesium content (mg/100mg) contained in the drink, and calculating the respective content (mg) with the specific gravity of the drink as 1.0. /L. When water with a hardness of 10 mg/L to 300 mg/L is used as raw water, the hardness of the lactic acid bacteria-containing sugar-free beverage according to the present embodiment will also be approximately in the range of 10 mg/L to 300 mg/L.
また、使用される水の硬度が３００ｍｇ／Ｌ以下であることは、乳酸菌由来の異味の抑制効果に加え、硬度に由来する苦みを適度に抑えて呈味のよい乳酸菌含有無糖飲料を得る観点からも好ましい。 In addition, the hardness of the water used is 300 mg/L or less, which not only has the effect of suppressing off-flavors derived from lactic acid bacteria, but also from the viewpoint of obtaining a sugar-free drink containing lactic acid bacteria with good taste by appropriately suppressing bitterness derived from hardness. It is also preferable.
（炭酸ガス）
本実施形態に係る乳酸菌含有無糖飲料は、炭酸ガスを含有する。本実施形態に係る乳酸菌含有無糖飲料は、上述の通り、水性媒体として硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある水を使用するのみでは、乳酸菌含有無糖飲料における所望とする異味の抑制効果は得られず、炭酸ガスを封入することにより初めて所望とする異味の抑制効果を得ることが可能となる。
(carbon dioxide gas)
The lactic acid bacteria-containing sugar-free beverage according to this embodiment contains carbon dioxide gas. As mentioned above, the lactic acid bacteria-containing sugar-free drink according to the present embodiment cannot achieve the desired off-taste in the lactic acid bacteria-containing sugar-free drink by only using water with a hardness in the range of 10 mg/L to 300 mg/L as the aqueous medium. No suppressing effect can be obtained, and the desired effect of suppressing off-taste can only be obtained by enclosing carbon dioxide gas.
一実施形態において、乳酸菌含有無糖飲料に含まれる炭酸ガスの溶解量であるガスボリューム（以下において、「炭酸ガスボリューム」、又は単に「ガスボリューム」という。）は、１．０～４．５が好ましく、1．５～４．０がより好ましく、２．０～３．０が更に好ましい。ここで、ガスボリュームは、２０℃、１気圧において、乳酸菌含有無糖飲料１Ｌ中に溶解している炭酸ガスの体積と定義される。例えば、ガスボリュームが１とは、２０℃、１気圧で、１Ｌの乳酸菌含有無糖飲料に溶解している炭酸ガスが１Ｌであることを意味する。炭酸ガスボリュームの具体的な測定方法については、後述する実施例に示す。 In one embodiment, the gas volume (hereinafter referred to as "carbon dioxide volume" or simply "gas volume"), which is the amount of dissolved carbon dioxide contained in the sugar-free beverage containing lactic acid bacteria, is 1.0 to 4.5. is preferable, 1.5 to 4.0 is more preferable, and 2.0 to 3.0 is still more preferable. Here, the gas volume is defined as the volume of carbon dioxide gas dissolved in 1 L of sugar-free beverage containing lactic acid bacteria at 20° C. and 1 atmosphere. For example, a gas volume of 1 means that 1 L of carbon dioxide gas is dissolved in 1 L of a sugar-free beverage containing lactic acid bacteria at 20° C. and 1 atmosphere. A specific method for measuring carbon dioxide gas volume will be described in Examples described later.
なお、炭酸ガスボリュームが４．５以下であることは、乳酸菌由来の異味の抑制効果に加え、炭酸ガスに由来する苦みを適度に抑えて呈味のよい乳酸菌含有無糖飲料を得る観点からも好ましい。 In addition, the carbon dioxide volume of 4.5 or less has the effect of suppressing off-flavors derived from lactic acid bacteria, as well as from the viewpoint of appropriately suppressing the bitterness derived from carbon dioxide gas and obtaining a sugar-free beverage containing lactic acid bacteria with good taste. preferable.
（任意成分等）
・乳由来成分および大豆由来成分について
本実施形態に係る乳酸菌含有無糖飲料は、乳由来成分および大豆由来成分を含有しないことが好ましい。従来の乳酸菌含有飲料は、乳や大豆を発酵させて得られる乳酸菌を使用することが多いため、乳酸菌含有飲料においても乳由来成分や大豆由来成分を含むものであった。乳由来成分や大豆由来成分は、乳酸菌による異味を抑制する効果を有する一方で、乳酸菌含有飲料が止渇飲料のような清涼感を有しにくい一因となっていた。
(Optional ingredients, etc.)
- Regarding milk-derived components and soybean-derived components The lactic acid bacteria-containing sugar-free beverage according to the present embodiment preferably does not contain milk-derived components and soybean-derived components. Conventional lactic acid bacteria-containing beverages often use lactic acid bacteria obtained by fermenting milk or soybeans, and therefore, lactic acid bacteria-containing beverages also contain milk-derived components and soybean-derived components. While milk-derived components and soybean-derived components have the effect of suppressing off-flavors caused by lactic acid bacteria, they have been one of the reasons why lactic acid bacteria-containing beverages are difficult to have the refreshing sensation of thirst-quenching beverages.
これに対し、本実施形態に係る乳酸菌含有無糖飲料における、特定範囲の硬度を有する水と炭酸ガスとの組み合わせからなる異味抑制技術によれば、乳由来成分および大豆由来成分を含有させる必要がない。このため、乳酸菌含有無糖飲料を、乳由来成分および大豆由来成分フリーにすることができ、止渇飲料のような清涼感を付与することが容易となる。 On the other hand, according to the off-taste suppression technology in which the lactic acid bacteria-containing sugar-free beverage according to the present embodiment combines water with hardness within a specific range and carbon dioxide gas, it is not necessary to include milk-derived components and soybean-derived components. do not have. Therefore, the lactic acid bacteria-containing sugar-free beverage can be made free of milk-derived components and soybean-derived components, and it is easy to provide a refreshing sensation similar to that of a thirst-quenching beverage.
ここで、本実施形態において「乳由来成分および大豆由来成分を含有しない」とは、乳由来成分および大豆由来成分をまったく含有しないこと、および、実質的に含有しないことを意味する。すなわち、乳由来成分および大豆由来成分の存在が乳酸菌含有無糖飲料の清涼感に悪影響を与えないわずかな量を含む場合まで除外するものではないことを意味する。具体的に、「乳由来成分を含有しない」とは、乳酸菌含有無糖飲料の全質量に対し、乳由来成分としての乳糖含有率が０．０２５質量％以下であること、あるいは０．００５質量％ 以下であること、あるいは０．０００５質量％以下であること、あるいは０質量％であることを意味する。また、「大豆由来成分を含有しない」とは、乳酸菌含有無糖飲料の全質量に対し、大豆由来成分としての大豆たん白質含有率が０．０２５質量％以下であること、あるいは０．０１質量％以下であること、あるいは０．００１質量％であること、あるいは０質量％であることを意味する。なお、乳糖含有量は、公知の方法、例えば高速液体クロマトグラフ法により測定することができる。また、大豆たん白質含有量は、例えば、ＥＬＩＳＡ法に従って測定することができる。 Here, in the present embodiment, "not containing milk-derived components and soybean-derived components" means not containing milk-derived components and soybean-derived components at all, and not containing substantially any milk-derived components and soybean-derived components. In other words, this does not exclude the presence of milk-derived components and soybean-derived components, even if they are present in small amounts that do not adversely affect the refreshing feeling of the sugar-free beverage containing lactic acid bacteria. Specifically, "contains no milk-derived components" means that the lactose content as a milk-derived component is 0.025% by mass or less, or 0.005% by mass, based on the total mass of the sugar-free beverage containing lactic acid bacteria. % or less, or 0.0005% by mass or less, or 0% by mass. Furthermore, "contains no soybean-derived ingredients" means that the content of soybean protein as a soybean-derived ingredient is 0.025% by mass or less, or 0.01% by mass of the total mass of the sugar-free beverage containing lactic acid bacteria. % or less, or 0.001% by mass, or 0% by mass. Note that the lactose content can be measured by a known method, for example, high performance liquid chromatography. Moreover, soybean protein content can be measured, for example, according to the ELISA method.
また、乳由来成分や大豆由来成分を含む従来の乳酸菌含有飲料は、乳成分又は大豆成分に対するアレルギーの患者や、乳糖不耐症の患者にとって摂取できない飲料であったが、本実施形態においては、乳酸菌含有飲料を、これらの患者にも摂取可能とすることができる。この場合、乳由来成分については、消費者庁通知（平成２２年９月１０日消食表第２８６号「アレルギー物質を含む食品の検査方法について」）に収載のＥＬＩＳＡ法にて測定される乳由来たん白質が０．０００１質量％ 以下であることが好ましい。また、大豆由来成分については、ＥＬＩＳＡ法にて測定される大豆由来たん白質が０．０００１質量％以下であることが好ましい。 In addition, conventional lactic acid bacteria-containing beverages containing milk-derived ingredients or soybean-derived ingredients are inedible for patients allergic to milk or soybean ingredients or lactose intolerance, but in this embodiment, Lactic acid bacteria-containing beverages can be made available to these patients as well. In this case, for milk-derived ingredients, milk-derived ingredients measured by the ELISA method listed in the Consumer Affairs Agency notification (September 10, 2010 Eating Table No. 286 "Testing methods for foods containing allergens") Preferably, the protein content is 0.0001% by mass or less. Regarding soybean-derived components, it is preferable that the soybean-derived protein measured by ELISA is 0.0001% by mass or less.
実質的に乳由来成分および大豆由来成分を含有しない乳酸菌含有無糖飲料とするためには、例えば、乳製品や大豆製品を製造原料として用いずに乳酸菌含有無糖飲料を製造すればよい。さらに、乳酸菌として、乳由来成分および大豆由来成分を用いずに培養した乳酸菌を用いると、乳由来成分および大豆由来成分を確実に含有しない乳酸菌含有無糖飲料とすることができ、特に好ましい。なお、エンテロコッカス・フェカリスやストレプトコッカス・サーモフィラスであればこのような培養が容易であり、本実施形態で用いる乳酸菌として特に好ましい。 In order to obtain a lactic acid bacteria-containing sugar-free beverage that is substantially free of milk-derived components and soybean-derived components, the lactic acid bacteria-containing sugar-free beverage may be produced, for example, without using dairy products or soybean products as manufacturing raw materials. Furthermore, it is particularly preferable to use lactic acid bacteria cultured without using milk-derived components and soybean-derived components as the lactic acid bacteria, since it is possible to obtain a sugar-free beverage containing lactic acid bacteria that does not reliably contain milk-derived components and soybean-derived components. Note that Enterococcus faecalis and Streptococcus thermophilus are particularly preferable as the lactic acid bacteria used in the present embodiment because such culturing is easy.
・人工添加物について
本実施形態に係る乳酸菌含有無糖飲料における、特定範囲の硬度を有する水と炭酸ガスとの組み合わせからなる乳酸菌由来の異味抑制技術によれば、例えば糖類や甘味料等の甘味付与剤や人工添加物などで乳酸菌由来の異味をマスキングする必要がない。したがって、一実施形態により、人工添加物を含有しない乳酸菌含有無糖飲料が提供される。但し、本実施形態の効果を損なわない範囲であれば、例えば後掲で説明する人工香料等の人工添加物を配合することは可能である。
・About artificial additives According to the off-taste suppression technology derived from lactic acid bacteria, which consists of a combination of water having a hardness within a specific range and carbon dioxide gas, in the lactic acid bacteria-containing sugar-free beverage according to the present embodiment, sweetness such as sugars and sweeteners can be suppressed. There is no need to mask off-flavors derived from lactic acid bacteria with additives or artificial additives. Accordingly, one embodiment provides a sugar-free beverage containing lactic acid bacteria that does not contain artificial additives. However, as long as it does not impair the effects of this embodiment, it is possible to incorporate artificial additives such as artificial fragrances, which will be described later.
・酸味料
本実施形態に係る乳酸菌含有無糖飲料は、さらに酸味料を含有することが好ましい。一実施形態において、酸味料の含有率は、飲料の全質量を基準として０．００１～０．０７５質量％であってよく、０．００５～０．０６質量％であってよく、０．０１～０．０５質量％であってよい。
- Acidulant It is preferable that the lactic acid bacteria-containing sugar-free beverage according to the present embodiment further contains an acidulant. In one embodiment, the content of the acidulant may be 0.001-0.075% by weight, 0.005-0.06% by weight, 0.01% by weight based on the total weight of the beverage. 0.05% by weight.
本実施形態に係る乳酸菌含有無糖飲料は、硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの水と、炭酸ガスを含有するため、これらに起因して苦味が感じられることがある。ここでいう「苦味」は、先味（飲料を口に入れた瞬間の味覚）において感じられる苦味をいう。乳酸菌含有無糖飲料が０．００１質量％以上の酸味料を含有すると、上記特定硬度の水及び/又は炭酸ガスに起因する先味の苦味が抑制され、呈味の好ましいものとなる。一方、酸味料の含有率が０．０７５質量％以下であることで、酸味料に起因する刺激的な酸味が抑制される。 The lactic acid bacteria-containing sugar-free beverage according to the present embodiment contains water with a hardness of 10 mg/L to 300 mg/L and carbon dioxide gas, and therefore may taste bitter due to these factors. The term "bitterness" used here refers to the bitterness felt in the first taste (the taste of the beverage at the moment you put it in your mouth). When the lactic acid bacteria-containing sugar-free beverage contains 0.001% by mass or more of the acidulant, the bitter taste caused by water of the specific hardness and/or carbon dioxide gas is suppressed, resulting in a favorable taste. On the other hand, when the content of the acidulant is 0.075% by mass or less, the irritating sour taste caused by the acidulant is suppressed.
本実施形態において使用し得る酸味料は、飲料に使用できるものであれば特に限定されず、例えば、クエン酸、クエン酸三ナトリウム、アジピン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸等が挙げられ、１種を単独でまたは２種以上を混合して使用することができる。なかでも、清涼感付与の観点、刺激的な酸味を抑制する観点から、クエン酸および乳酸が好ましく、クエン酸が特に好ましい。 The acidulant that can be used in this embodiment is not particularly limited as long as it can be used in beverages, and examples include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, Examples include malic acid and the like, and one type can be used alone or two or more types can be used in combination. Among these, citric acid and lactic acid are preferred, and citric acid is particularly preferred, from the viewpoint of imparting a refreshing feeling and suppressing irritating sour taste.
・香料
本実施形態に係る乳酸菌含有無糖飲料は、本実施形態の効果を損なわない範囲で香料を配合することができる。本実施形態において使用し得る香料としては、例えば、柑橘その他果実から抽出した香料、植物の種実、根茎、木皮、葉等またはこれらの抽出物、乳または乳製品から得られる香料、合成香料等が挙げられる。これらの香料は、１種を単独でまたは２種以上を混合して使用することができる。
- Flavor The lactic acid bacteria-containing sugar-free beverage according to the present embodiment may contain a flavor within a range that does not impair the effects of the present embodiment. Examples of fragrances that can be used in this embodiment include fragrances extracted from citrus fruits and other fruits, seeds, rhizomes, bark, leaves, etc. of plants or extracts thereof, fragrances obtained from milk or dairy products, synthetic fragrances, etc. Can be mentioned. These fragrances can be used alone or in combination of two or more.
・その他の添加物等
本実施形態にあっては、前述した原料の他、本実施形態の効果を損なわない範囲において、ビタミン類、ミネラル分、糊料、機能性成分、酸化防止剤等を含有してもよい。
ビタミン類としては、例えば、ビタミンＣ 、ビタミンＥ 、ビタミンＤ 、ビタミンＫ 及びビタミンＢ 群等が挙げられる。
・Other additives, etc. In addition to the above-mentioned raw materials, this embodiment contains vitamins, minerals, thickeners, functional ingredients, antioxidants, etc. to the extent that they do not impair the effects of this embodiment. You may.
Examples of vitamins include vitamin C, vitamin E, vitamin D, vitamin K, and vitamin B group.
ミネラル分としては、例えば、カリウム、クロム、銅、フッ素、ヨウ素、鉄、マンガン、リン、セレン、ケイ素、モリブデン、亜鉛等が挙げられる。これらは、無機塩として配合されてもよく、他の原料（例えば、前述した植物汁や植物抽出液等の水素接触原料）の含有成分として配合されてもよい。 Examples of minerals include potassium, chromium, copper, fluorine, iodine, iron, manganese, phosphorus, selenium, silicon, molybdenum, and zinc. These may be blended as an inorganic salt or as a component of other raw materials (for example, the hydrogen-contact raw materials such as the aforementioned plant juice and plant extract).
糊料としては、例えば、ペクチン、セルロース、ゼラチン、コラーゲン、寒天、アルギン酸ナトリウム、大豆多糖類、ガラクトマンナン類、アラビアガム、カラギーナン、キサンタンガム、ジェランガム、タマリンドシードガム等が挙げられる。 Examples of the thickening agent include pectin, cellulose, gelatin, collagen, agar, sodium alginate, soybean polysaccharide, galactomannans, gum arabic, carrageenan, xanthan gum, gellan gum, and tamarind seed gum.
機能性成分としては、例えば、コラーゲン、コンドロイチン硫酸、グルコサミン、ヒアルロン酸、プラセンタ、牡蠣エキス、キトサン、プロポリス、ローヤルゼリー、トコフェロール、ポリフェノール、梅エキス、アロエ、霊芝、アガリクス等が挙げられる。 Examples of functional ingredients include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe, reishi, agaricus, and the like.
酸化防止剤としては、例えば、アスコルビン酸またはその塩、エリソルビン酸またはその塩等が挙げられるが、このうちアスコルビン酸又はその塩等が特に好ましい。
これらの添加物は、１ 種を単独でまたは２ 種以上を混合して使用することができる。
Examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, and among these, ascorbic acid or a salt thereof is particularly preferred.
These additives can be used alone or in combination of two or more.
また、本実施形態に係る乳酸菌飲料は、その他、各種エステル類、乳化剤、保存料、調味料、着色料（色素）、油、ｐＨ調整剤、品質安定剤等を含有してもよい。 In addition, the lactic acid bacteria beverage according to the present embodiment may also contain various esters, emulsifiers, preservatives, seasonings, colorants (pigments), oils, pH adjusters, quality stabilizers, and the like.
（ｐＨ）
一実施形態において、乳酸菌含有無糖飲料のｐＨは、２．０～６．０であってよく、２．５～５．５であってよく、３．０～４．５であってよい。乳酸菌含有無糖飲料のｐＨがこの範囲にあると、乳酸菌含有無糖飲料の刺激的酸味が抑制されつつも、清涼感がより優れたものとなる。本実施形態に係る乳酸菌含有無糖飲料のｐＨは、乳酸菌の含有量や使用する水によっても影響されるが、酸味料を含有する場合は主として酸味料の含有量に影響される。なお、乳酸菌含有無糖飲料のｐＨは、常法に従ってｐＨメーターにて測定することができる。
(pH)
In one embodiment, the pH of the sugar-free beverage containing lactic acid bacteria may be from 2.0 to 6.0, from 2.5 to 5.5, from 3.0 to 4.5. When the pH of the lactic acid bacteria-containing sugar-free beverage is within this range, the stimulating sourness of the lactic acid bacteria-containing sugar-free beverage is suppressed, while providing a more excellent refreshing sensation. The pH of the lactic acid bacteria-containing sugar-free beverage according to the present embodiment is influenced by the content of lactic acid bacteria and the water used, but when it contains an acidulant, it is mainly influenced by the content of the acidulant. Note that the pH of the sugar-free beverage containing lactic acid bacteria can be measured using a pH meter according to a conventional method.
（容器）
本実施形態に係る乳酸菌含有無糖飲料は、容器に充填された形で提供されること、すなわち容器詰飲料であることが好ましい。この場合において、使用される容器は特に限定されず、通常用いられる飲料用容器であればよい。一実施形態において、炭酸ガスのガス圧を考慮すると、金属缶、ＰＥＴボトル等のプラスチック製ボトル、瓶などの所定の強度を有する容器であるのが好ましい。また、開栓後も炭酸ガスを効果的に保持するために、当該容器は再栓可能な蓋を備えていることが好ましい。
(container)
The lactic acid bacteria-containing sugar-free beverage according to the present embodiment is preferably provided in a container, that is, is a packaged beverage. In this case, the container used is not particularly limited, and may be any commonly used beverage container. In one embodiment, in consideration of the gas pressure of carbon dioxide gas, it is preferable to use a container having a predetermined strength, such as a metal can, a plastic bottle such as a PET bottle, or a bottle. Furthermore, in order to effectively retain carbon dioxide gas even after opening, the container is preferably provided with a re-capable lid.
＜乳酸菌含有無糖飲料における異味抑制方法および乳酸菌含有無糖飲料の製造方法＞
本実施形態の別の側面によれば、乳酸菌含有無糖飲料における異味抑制方法、および、乳酸菌含有無糖飲料の製造方法が提供される。ここで、乳酸菌含有無糖飲料の製造方法は、硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある水を使用すること、および、１種又は２種以上の乳酸菌と上記特定範囲の硬度を有する水とを含有する飲料原液に炭酸ガスを溶解することを組み合わせてなる乳酸菌含有無糖飲料における異味抑制技術を取り込んだことを第一の特徴とするものであり、個々の工程は従来公知の方法により実施することができる。
<Method for suppressing off-taste in sugar-free drinks containing lactic acid bacteria and method for producing sugar-free drinks containing lactic acid bacteria>
According to another aspect of the present embodiment, a method for suppressing off-taste in a sugar-free drink containing lactic acid bacteria and a method for producing a sugar-free drink containing lactic acid bacteria are provided. Here, the method for producing a sugar-free beverage containing lactic acid bacteria includes using water having a hardness in the range of 10 mg/L to 300 mg/L, and having one or more types of lactic acid bacteria and a hardness in the above specified range. The first feature is that it incorporates off-taste suppression technology for sugar-free beverages containing lactic acid bacteria, which is made by dissolving carbon dioxide gas in a beverage stock solution containing water, and each step is performed using conventionally known methods. It can be implemented by
例えば、まず、原料水として硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある水を準備する。この水は、硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある天然水をそのまま原料水として用いてもよいし、または、天然水をイオン交換水で希釈することにより、もしくはカルシウムおよびマグネシウムを含有しない水にカルシウムおよび／またはマグネシウムを含む無機塩を添加することにより、硬度を調整した水を原料水として使用してもよい。 For example, first, water having a hardness in the range of 10 mg/L to 300 mg/L is prepared as raw water. This water may be obtained by using natural water with a hardness in the range of 10 mg/L to 300 mg/L as raw water, or by diluting natural water with ion-exchanged water, or containing calcium and magnesium. Water whose hardness has been adjusted by adding an inorganic salt containing calcium and/or magnesium to untreated water may be used as raw water.
次いで、硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある上記原料水に、１種又は２種以上の乳酸菌と、所望により酸味料と、さらに必要に応じて前述した他の成分とを添加して撹拌し、必要に応じてｐＨの調整を行い、飲料原液を調製する。なお、各原料の添加の順序は特に制限されない。 Next, one or more lactic acid bacteria, an acidulant if desired, and the other components mentioned above as necessary are added to the raw water having a hardness in the range of 10 mg/L to 300 mg/L. Stir and adjust the pH if necessary to prepare a beverage stock solution. Note that the order of addition of each raw material is not particularly limited.
ここで、乳酸菌含有無糖飲料の製造原料として、乳製品や大豆製品を用いずに乳酸菌含有無糖飲料を製造すると、実質的に乳由来成分および大豆由来成分を含有しない乳酸菌含有無糖飲料とすることができ、好ましい。さらに好適には、乳酸菌として、乳由来成分および大豆由来成分を用いずに培養した乳酸菌を用いることが特に好ましい。 Here, if a sugar-free drink containing lactic acid bacteria is produced without using dairy products or soybean products as raw materials for the production of sugar-free drinks containing lactic acid bacteria, it becomes a sugar-free drink containing lactic acid bacteria that does not substantially contain milk-derived ingredients or soybean-derived ingredients. possible and preferred. More preferably, as the lactic acid bacteria, it is particularly preferable to use lactic acid bacteria cultured without using milk-derived components or soybean-derived components.
前述で調製した飲料原液を加熱殺菌し、冷却した後、炭酸ガスを封入（カーボネーション）し、次いで所定の容器に充填することにより、所定の炭酸ガスボリュームを有する容器詰乳酸菌含有無糖飲料を得ることができる。なお、炭酸飲料の製法には、プレミックス法とポストミックス法とがあるが、いずれを採用してもよい。 The beverage stock solution prepared above is heat sterilized, cooled, carbonated, and then filled into a predetermined container to produce a packaged lactic acid bacteria-containing sugar-free beverage with a predetermined carbon dioxide volume. Obtainable. Note that there are two methods for producing carbonated beverages: a premix method and a postmix method, and either of them may be adopted.
以下、製造例、試験例等を示すことにより本発明をさらに詳細に説明する。
＜乳酸菌含有無糖飲料の製造例＞
実施例１
天然水（福岡県産、硬度５４）１Ｌに、乳酸菌粉末ＳＴ－９６１８（ストレプトコッカス・サーモフィラス；チチヤス社製）を０．００２質量％、乳酸菌ＦＫ－２３（エンテロコッカス・フェカリス；ニチニチ製薬社製）を０．０００５質量％、クエン酸を０．００８質量％となるよう溶解することにより、飲料原液を得た。次いで、得られた飲料原液に対して、１００℃で３０秒殺菌を行った後、４℃まで冷却した。冷却後の飲料原液に対して、カーボネータによって炭酸ガスを封入（カーボネーション）した後、洗浄殺菌済みのＰＥＴボトル（２００ｍＬ）に充填し、容器詰乳酸菌含有無糖飲料（試料１）を得た。得られた容器詰乳酸菌含有無糖飲料（試料１）について、後掲の測定方法に従い炭酸ガスボリュームを測定した。結果を表１に示す。
Hereinafter, the present invention will be explained in more detail by showing production examples, test examples, etc.
<Example of production of sugar-free beverage containing lactic acid bacteria>
Example 1
To 1 L of natural water (produced in Fukuoka Prefecture, hardness 54), add 0.002% by mass of lactic acid bacteria powder ST-9618 (Streptococcus thermophilus; manufactured by Chichiyasu Co., Ltd.) and 0% of lactic acid bacteria FK-23 (Enterococcus faecalis; manufactured by Nichinichi Pharmaceutical Co., Ltd.). A beverage stock solution was obtained by dissolving 0.0005% by mass and 0.008% by mass of citric acid. Next, the obtained beverage stock solution was sterilized at 100°C for 30 seconds, and then cooled to 4°C. The cooled beverage stock solution was carbonated with carbon dioxide using a carbonator, and then filled into washed and sterilized PET bottles (200 mL) to obtain a packaged sugar-free beverage containing lactic acid bacteria (Sample 1). The carbon dioxide volume of the resulting packaged lactic acid bacteria-containing sugar-free beverage (Sample 1) was measured according to the measurement method described below. The results are shown in Table 1.
実施例２～９、比較例１～１０、参考例１及び２
使用する天然水の硬度、乳酸菌の種類及び含有率、炭酸ガスボリュームを、表１に記載の各々に変更した以外は、実施例１と同様の条件及び方法により容器詰乳酸菌含有無糖飲料（試料２～２１）を製造し、得られた各試料について、実施例１と同様の条件及び方法により炭酸ガスボリュームを測定した。結果を表１に示す。
Examples 2 to 9 , Comparative Examples 1 to 10 , Reference Examples 1 and 2
A packaged lactic acid bacteria-containing sugar-free drink (sample 2 to 21), and the carbon dioxide volume of each sample obtained was measured under the same conditions and method as in Example 1. The results are shown in Table 1.
＜硬度及び炭酸ガスボリュームの測定＞
・硬度の測定方法
ＩＣＰ発光分光分析法により、天然水に含まれるカルシウム（Ｃａ）およびマグネシウム（Ｍｇ）含有量を測定し、以下の計算式を用いて天然水の硬度を測定した。
硬度（ｍｇ／Ｌ）＝Ｃａ（ｍｇ／Ｌ）×２．４９７＋Ｍｇ（ｍｇ／Ｌ）×４．１１８
<Measurement of hardness and carbon dioxide volume>
-Method for measuring hardness Calcium (Ca) and magnesium (Mg) contents contained in natural water were measured by ICP emission spectrometry, and the hardness of natural water was measured using the following calculation formula.
Hardness (mg/L) = Ca (mg/L) x 2.497 + Mg (mg/L) x 4.118
・炭酸ガスボリュームの測定方法
ＪＡＳ法に基づく検査方法に準拠し、以下のようにして炭酸ガスボリュームを測定した。上掲で得られた各容器詰乳酸菌含有無糖飲料（試料１～２０）を恒温水槽に３０分以上入れて静置し、液温を２ ０℃に調整した。次いで、サンプルを静かに取り出し、ガス内圧計を取り付けて、針先でキャップを穿孔し、一度活栓を開いてガス抜き（以下「スニフト」という。）し、直ちに活栓を閉じてから激しく振とうし、ゲージの指針が一定の位置に達したときの値（ＭＰａ）を読み取り、これをガス内圧力として記録した。
-Method for measuring carbon dioxide volume Carbon dioxide volume was measured as follows in accordance with the inspection method based on the JAS method. Each of the packaged lactic acid bacteria-containing sugar-free beverages obtained above (samples 1 to 20) was placed in a thermostatic water bath for 30 minutes or more and allowed to stand, and the liquid temperature was adjusted to 20°C. Next, carefully remove the sample, attach a gas pressure gauge, pierce the cap with the tip of a needle, open the stopcock once to vent the gas (hereinafter referred to as "sniff"), immediately close the stopcock, and shake vigorously. The value (MPa) when the pointer of the gauge reached a certain position was read, and this was recorded as the gas internal pressure.
スニフトした後、ガス内圧計を取り外し、開栓して温度計で液温を測定し記録した。測定して得たガス内圧力と液温を炭酸ガス吸収係数表に当てはめ、必要なガス内圧力の温度補正を行い、炭酸ガスボリュームを導いた。結果を表１に示す。 After sniffing, the gas internal pressure gauge was removed, the cap was opened, and the liquid temperature was measured and recorded with a thermometer. The measured gas internal pressure and liquid temperature were applied to the carbon dioxide absorption coefficient table, the necessary temperature correction for the gas internal pressure was performed, and the carbon dioxide volume was derived. The results are shown in Table 1.
＜試験例：官能評価＞
試料１～２０の各容器詰乳酸菌含有無糖飲料について、官能評価試験を行った。この官能評価試験は、飲料の開発を担当する訓練された５人のパネラーに委託して行った。各試料を殺菌後に直ちに４℃まで冷却し、＜苦味＞、＜乳酸菌由来のえぐみ＞および＜乳酸菌由来の臭い＞の３項目について、以下の評価基準に基づき５人のパネラーの協議により評価点が決定された。
<Test example: Sensory evaluation>
A sensory evaluation test was conducted on each of the packaged lactic acid bacteria-containing sugar-free beverages of Samples 1 to 20. This sensory evaluation test was outsourced to five trained panelists in charge of beverage development. After each sample was sterilized, it was immediately cooled to 4°C, and the three items of ``bitter taste'', ``acrid taste derived from lactic acid bacteria'', and ``odor derived from lactic acid bacteria'' were evaluated based on the following evaluation criteria by five panelists. was decided.
評価は、陽性対照および陰性対照との対比により行われた。ここで、陽性対照として、乳酸菌を添加せずに、ガスボリューム２．６とした硬度５４のコントロールを採用した。陰性対照として、＜苦味＞の評価では、乳酸菌を添加せずに、ガスボリューム４．７とした硬度３１０のコントロール（陰性対照１）を採用し、＜乳酸菌由来のえぐみ＞及び＜乳酸菌由来の臭い＞の評価では、乳酸菌０．００２５質量％（ＳＴ－９６１８：０．００２質量％、ＦＫ－２３：０．０００５質量％）を、イオン交換水（硬度１ｍｇ／Ｌ）に添加し、炭酸ガスを封入しなかったコントロール（陰性対照２）を採用した。各試料について、３種の評価点の合計を算出し、総合評価を行った。結果を表１に示す。 Evaluation was performed by comparison with positive and negative controls. Here, as a positive control, a control with a hardness of 54 and a gas volume of 2.6 without adding lactic acid bacteria was used. As a negative control, in the evaluation of <bitterness>, a control with a hardness of 310 (negative control 1) with a gas volume of 4.7 without the addition of lactic acid bacteria was used, In the evaluation of odor, 0.0025% by mass of lactic acid bacteria (ST-9618: 0.002% by mass, FK-23: 0.0005% by mass) was added to ion-exchanged water (hardness 1mg/L), and carbon dioxide gas A control (negative control 2) in which the sample was not encapsulated was used. For each sample, the total of the three types of evaluation points was calculated, and a comprehensive evaluation was performed. The results are shown in Table 1.
＜炭酸ガス及び硬度に由来する苦味＞
４：陽性対照と同様にほとんど感じない、非常に良好。
３：陽性対照よりもわずかに感じるが、良好。
２：陰性対照１よりはわずかに弱く感じるだけで、あまり良くない。
１：陰性対照１と同等に強く感じる、非常に良くない。
<Bitterness derived from carbon dioxide gas and hardness>
4: Very good, almost no sensation similar to the positive control.
3: Slightly felt compared to the positive control, but good.
2: Only felt slightly weaker than negative control 1, not very good.
1: I feel it as strongly as negative control 1, very bad.
＜乳酸菌由来のえぐみ＞
４：陽性対照と同様にほとんど感じない、非常に良好。
３：陰性対照２よりも明らかに弱く感じる、良好。
２：陰性対照２よりはわずかに弱く感じるだけで、あまり良くない。
１：陰性対照２と同等に強く感じる、非常に良くない。
<Astringency derived from lactic acid bacteria>
4: Very good, almost no sensation similar to the positive control.
3: Good, obviously weaker than negative control 2.
2: Only felt slightly weaker than negative control 2, not very good.
1: Felt as strongly as negative control 2, very bad.
＜乳酸菌由来の臭い＞
４：陽性対照と同様にほとんど感じない、非常に良好。
３：陰性対照２よりも明らかに弱く感じる、良好。
２：陰性対照２よりはわずかに弱く感じるだけで、あまり良くない。
１：陰性対照２と同等に強く感じる、非常に良くない。
<Odor derived from lactic acid bacteria>
4: Very good, almost no sensation similar to the positive control.
3: Good, obviously weaker than negative control 2.
2: Only felt slightly weaker than negative control 2, not very good.
1: Felt as strongly as negative control 2, very bad.
＜総合評価＞
Ａ：合計点数が１２であり、非常に良好。
Ｂ：合計点数が１０～１１であり、且つ１が無く、良好。
Ｃ：合計点数が８～９であり、且つ１が無い。
Ｄ：合計点数が６～７であり、且つ１が無いが、やや問題あり。
Ｅ：合計点数が５以下である、又は１があり、問題あり。
<Comprehensive evaluation>
A: The total score is 12, which is very good.
B: The total score is 10 to 11 and there is no 1, which is good.
C: Total score is 8-9 and there is no 1.
D: The total score is 6 to 7 and there is no 1, but there is a slight problem.
E: The total score is 5 or less, or there is a 1, and there is a problem.
本実施形態により提供される乳酸菌含有無糖飲料は、無糖でありながら、乳酸菌に由来するえぐみや臭いが抑制され、且つ苦味も抑制されており、異味のない呈味に優れた乳酸菌含有飲料であることがわかる。 The lactic acid bacteria-containing sugar-free beverage provided by the present embodiment is a lactic acid bacteria-containing beverage that is sugar-free, has suppressed acrid taste and odor derived from lactic acid bacteria, and also suppresses bitterness, and has an excellent taste with no off-taste. It can be seen that it is.
なお、本発明は、上記実施形態に限定されるものではなく、実施段階ではその要旨を逸脱しない範囲で種々に変形することが可能である。また、各実施形態は適宜組み合わせて実施してもよく、その場合組み合わせた効果が得られる。更に、上記実施形態には種々の発明が含まれており、開示される複数の構成要件から選択された組み合わせにより種々の発明が抽出され得る。例えば、実施形態に示される全構成要件からいくつかの構成要件が削除されても、課題が解決でき、効果が得られる場合には、この構成要件が削除された構成が発明として抽出され得る。 Note that the present invention is not limited to the above-described embodiments, and can be variously modified at the implementation stage without departing from the gist thereof. Moreover, each embodiment may be implemented in combination as appropriate, and in that case, the combined effect can be obtained. Furthermore, the embodiments described above include various inventions, and various inventions can be extracted by combinations selected from the plurality of constituent features disclosed. For example, if a problem can be solved and an effect can be obtained even if some constituent features are deleted from all the constituent features shown in the embodiment, the configuration from which these constituent features are deleted can be extracted as an invention.
Claims (7)
硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある水を準備すること、
１種又は２種以上の乳酸菌と前記水を含む混合液を調製すること、および
前記乳酸菌含有無糖飲料１Ｌ中に含まれる前記炭酸ガスのガスボリュームが１．０～４．５の範囲となるよう前記混合液に炭酸ガスを溶解すること
を含む製造方法。 A method for producing a sugar-free beverage containing lactic acid bacteria, which contains one or more types of lactic acid bacteria, water, and carbon dioxide gas, and has a hardness in the range of 10 mg/L to 300 mg/L ,
Prepare water with hardness in the range of 10 mg/L to 300 mg/L,
preparing a liquid mixture containing one or more types of lactic acid bacteria and the water; and
A manufacturing method comprising dissolving carbon dioxide gas in the liquid mixture so that the gas volume of the carbon dioxide gas contained in 1 L of the lactic acid bacteria-containing sugar-free beverage is in the range of 1.0 to 4.5 .
前記水として硬度が１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲にある水を使用し、前記乳酸菌含有無糖飲料の硬度を１０ｍｇ／Ｌ～３００ｍｇ／Ｌの範囲とすること、および
１種又は２種以上の前記乳酸菌と前記水とを含有する飲料原液に、前記乳酸菌含有無糖飲料１Ｌ中に含まれる前記炭酸ガスのガスボリュームが１．０～４．５の範囲となるよう前記炭酸ガスを溶解すること
を含む異味抑制方法。 A method for suppressing off-taste in a lactic acid bacteria-containing sugar-free beverage containing one or more types of lactic acid bacteria, water, and carbon dioxide, the method comprising:
The water has a hardness in the range of 10 mg/L to 300 mg/L , and the lactic acid bacteria-containing sugar-free beverage has a hardness in the range of 10 mg/L to 300 mg/L , and one or more types. The carbon dioxide gas is dissolved in the beverage stock solution containing the lactic acid bacteria and the water so that the gas volume of the carbon dioxide gas contained in 1 L of the lactic acid bacteria-containing sugar-free beverage is in the range of 1.0 to 4.5. A method for suppressing off-taste including
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