JPH06133746A - Lactic acid bacteria beverage containing ginger - Google Patents

Abstract

PURPOSE:To obtain the subject beverage, capable of keeping the throat in a good state by drinking it when the throat is overused in KARAOKE (singing along to a prerecorded music of naked orchestra), etc., and maintaining the taste or function essential to a lactic acid beverage by adding a ginger ingredient to the lactic acid beverage. CONSTITUTION:The objective beverage is obtained by adding a ginger ingredient to a lactic acid beverage so as to preferably provide 1-15vol.%. For example, a pressed juice of the ginger is used as the ginger ingredient.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a lactic acid bacterium beverage containing a ginger component suitable for protecting throat.

[0002]

2. Description of the Related Art Generally, as lactic acid bacterium beverages, in addition to milk, those containing sugar, dairy products, stabilizers called pectin, flavors, acidulants, and various sweeteners as raw materials, and soft drinks to which water is added Or, there are carbonated drinks to which carbonic acid is added.

[0003]

However, since such lactic acid bacteria beverages are mainly refreshing and refreshing, they are called so-called nodo after singing songs such as karaoke or after giving a speech for a long time. It helps to moisturize the throat after overuse, but it has little effect of keeping the throat in good condition, and its development has recently been desired.

The present invention was developed to meet the above-mentioned requirements, and it is possible to maintain a good condition of the throat even if the throat is overused, without impairing the taste and function of the original lactic acid bacteria beverage. It is intended to provide a lactic acid bacterium beverage.

[0005]

[Means for Solving the Problems] In making the present invention, a ginger ingredient, which has been considered to be good for throat since ancient times, was added to a milk lactic acid bacterium beverage, and after adding a proper amount, after singing karaoke, , It was found that the throat can be maintained in a good condition without deteriorating the taste and function of the lactic acid bacterium beverage even after the throat is overused in a long speech. Therefore, in the present invention, a ginger component is added to a lactic acid bacterium beverage. When added, it is added to the lactic acid bacterium beverage in an amount of 1.0 to 15.0 vol%.

[0006]

According to the present invention, since the ginger component is added to the lactic acid bacterium drink, even if the throat is overused in karaoke or speech, the taste and function of the lactic acid bacterium drink are not impaired and the condition of the throat is good. Can be kept at

[0007]

[Example] As a lactic acid bacterium drink, the product name Calpis was mixed with water.
After diluting twice, add ginger juice to 0.1
% To 1.0 vol% in units of 0.1 vol%, 1.
Add 0 vol% up to 30 vol% in 1.0 vol% units,
After singing 10 karaoke songs in succession, the effect on taste and throat was examined. As a result, there was no change at 0.5 vol% Sueman, and when it exceeded 15.0 vol%, the smell and irritation of ginger were too strong. The result was unsuitable. Therefore, the addition amount is 1.0 to 15.0 with respect to the lactic acid bacterium beverage.
It can be said that vol% is suitable.

In the above addition example, the ginger juice was directly added to the lactic acid bacterium beverage, but the same applies to other beverages that already contain or contain the ginger component. The same applies to carbonated drinks and lactic acid bacteria drinks containing alcohol.

[0009]

As described above, since the present invention has added ginger components to a lactic acid bacterium beverage, even if the throat is overused in karaoke or a long speech, if the lactic acid bacterium beverage of the present invention is drunk, The throat can be kept in a good condition without impairing the taste and function as a beverage.

Furthermore, since the lactic acid bacterium beverage is given an appropriate stimulation of ginger, the synergistic effect of the milk and ginger components can add a refreshing feeling to the original taste of the lactic acid bacterium beverage.

Claims (2)

[Claims] 1. A lactic acid bacterium beverage containing ginger, which is obtained by adding a ginger component to a lactic acid bacterium beverage. 2. A ginger-containing lactic acid bacterium beverage, wherein the added amount of the ginger component to the lactic acid bacterium beverage of claim 1 is 1.0 to 15.0 vol%.