JPH0775521A - Fruit taste-enhancing material and fruit drink having enhanced taste - Google Patents

Abstract

PURPOSE:To obtain a fruit taste-enhancing material containing a cleared solution of lactobacillus-and-yeast fermented whey as an active component, having a fruity feeling and taste, stabilized in quality and useful, e.g. as a fruit drink. CONSTITUTION:The fruit taste-enhancing material contains, as an active component, a cleared solution of the lactobacillus-and-yeast fermented whey which is obtained by the stationary fermentation of whey with lactobacillus and the successive aerating fermentation under mixing of the obtained lactobacillus fermentation solution with yeast, e.g. sake yeast after compounded with a sugar source and a nitrogen source followed by the removal of insoluble material, microbial cells and soluble protein from the obtained fermentation solution. Further, the taste-enhancing material is preferably added to a fruit drink in an amount of 0.5-5wt.% to enhance the fruit peculiar flavor.

Description

Detailed Description of the Invention

[0001]

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

[0002]

BACKGROUND OF THE INVENTION Fruit drinks are "soft drinks" containing less than 10% fruit juice, "soft drinks containing fruit juice" containing 10% or more and less than 50% fruit juice, "juice drinks" containing 50% or more fruit juice and less than 100% fruit juice. It is widely used as "natural juice", pulp drinks, juice drinks containing fruit granules, etc. Lactic acid bacterium beverages are also widely used, but the following methods are known as lactic acid bacterium beverages using fruit juice.

(1) A method for producing a lactic acid bacterium beverage by lactic acid fermenting whey, and adding fruit juice to the supernatant of the resulting lactic acid fermentation solution (JP-A-54-129164), (2) Lactobacillus whey sp. Method for producing lactic acid beverage by adding fruit juice to fermented milk fermented with KPB-167 (JP-A-4-10476)
No. 1), (3) A method for producing a fruit juice-containing kefir-like food or fruit kefir which is obtained by adding fruit juice to a milk material and fermenting it with lactic acid bacteria and yeast or kefir grains (JP-A-61-135).
540, JP-A-1-317355, JP-A-4-169152),

On the other hand, the following examples are given as a method for obtaining a whey fermentation liquid. (4) A method for producing a nutritional liquor characterized by lactic acid-fermenting a fermentation raw material obtained by adding sugars to whey, and then yeast-fermenting the same in parallel with lactic acid fermentation (Japanese Patent Laid-Open No. Sho 6-66).
3-7774 gazette), (5) Whey as a raw material, yeast and lactic acid bacteria are added thereto to perform primary fermentation, and then sterilized or sterilized and filtered to obtain a primary fermentation liquor, which is sterilized and cooled in advance. A method for producing fermented milk, which comprises mixing raw materials at an appropriate ratio and performing lactic acid fermentation (Japanese Patent Laid-Open No. 63-146748).
(6) Whey is fermented by Kefir bacteria in the forced supply of oxygen-containing gas to remove precipitates such as casein proteins, and then sterilized by filtration or heat sterilization to produce a lactic acid bacterium beverage. Method (Japanese Patent Laid-Open No. 2-2
19538).

[0005]

[Problems to be Solved by the Invention] However, "soft drinks", "soft drinks containing fruit juices" and "juice drinks" using concentrated and reduced fruit juices are drinks in which the juice is diluted, so that the richness and the feeling of juice However, there is a lack of ripe flavor, etc., and it is the current situation that we have to rely on flavors.

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

[0007]

[Means for Solving the Problems] As a result of intensive studies to solve the above-mentioned drawbacks of fruit drinks, the present inventors have found that
It has been found that when a very small amount of whey fermentation liquid obtained by fermenting whey with lactic acid bacteria and yeast is mixed with a fruit drink, the fruit juice has an increased juiciness and a ripe flavor is imparted. However, when the fruit drink obtained by adding the whey fermentation solution was heat-sterilized, there was a problem in that starch was generated and the transparent feeling of the fruit juice was lost. Therefore, as a result of further research to prevent the formation of starch, the soluble protein contained in the whey fermentation broth was removed by an ultrafiltration membrane without losing the clarity of the fruit juice, and It has been found that a fruit drink having a significantly enhanced flavor and a ripe flavor can be obtained.

Furthermore, the present inventor, in producing a fermented whey liquid in which whey is fermented with lactic acid bacteria and yeast, from a fermented whey liquid obtained by simultaneously fermenting whey with lactic acid bacteria and yeast or kefir grains. Also, the fermented whey liquid obtained by first fermenting lactic acid bacteria in whey and then yeast is more effective in obtaining a fermented whey liquid of stable quality and further enhancing the flavor peculiar to fruits. I knew there was. The present invention has been completed based on the above findings.

That is, the present invention provides a flavor enhancer peculiar to fruits, which contains clarified lactic acid bacterium / yeast fermented whey liquid as an active ingredient. Further, the present invention provides a fruit drink having an enhanced flavor peculiar to fruit, which is obtained by adding an effective amount of a clarified lactic acid bacterium / yeast fermented whey liquid.

Furthermore, the present invention is a lactic acid bacterium / yeast fermented whey obtained by adding a sugar source and a nitrogen source to a lactic acid bacterium fermentation liquid obtained by statically fermenting lactic acid bacteria in whey and aerobically stirring and fermenting the yeast. Effectiveness of a flavor enhancer peculiar to fruit characterized by containing a clarified lactic acid bacterium / yeast fermented whey liquid obtained by removing insoluble matter, bacterial cells and soluble proteins from the liquid as an active ingredient and the clarified lactic acid bacterium / yeast fermented whey liquid The present invention provides a fruit drink having an enhanced flavor peculiar to fruit, which is obtained by adding an amount thereof.

The lactic acid bacterium / yeast fermented whey fermentation liquid in the present invention is whey fermented with lactic acid bacteria and yeast. The above-mentioned fermentation may be carried out by a method of fermenting kefir grains in whey as described in JP-A-2-219538, that is, by simultaneously fermenting so-called lactic acid bacteria and yeast. More preferably, lactic acid fermentation and yeast fermentation are performed as separate steps to obtain a more stable quality lactic acid bacterium / yeast fermented whey fermentation liquid.

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

When whey is separately subjected to lactic acid fermentation and yeast fermentation, lactic acid fermentation is first performed. The lactic acid bacterium used for lactic acid bacterium fermentation is not particularly limited, but known lactic acid bacterium, for example, Lactobacillus bulgaricus (Lactobacillus bulgaric)
us), Lactobacillus lactis
Cillus lactis), Lactobacillus acidophilus (Lactobacillus acido)
Philus) and other commercially available lactic acid bacteria strains. These strains may be used in combination, but it is more preferable to use them alone. The above-mentioned lactic acid bacterium fermentation has a pH of about 3.6 to 40 when fermented at about 40 ° C. for 20 to 24 hours by a conventional method.
It is preferably in the range of 4.0, preferably about 3.6 to 3.7.

Yeast fermentation is carried out on the thus obtained lactic acid bacterium fermentation broth as a sequential step. At this time, a sugar source and a nitrogen source as yeast nutrition sources and other appropriate nutrient sources are added to the lactic acid bacterium fermentation broth. Then, yeast fermentation is performed. The sugar source and nitrogen source used in the above yeast fermentation are not particularly limited, but glucose is used as the sugar source, yeast extract, malt extract, peptone, etc. are dissolved in water alone or in combination, and 120 After sterilizing at 10 ° C for 10 minutes, it may be added to the lactic acid bacterium fermentation liquid.

The yeast used for yeast fermentation is not particularly limited, but known yeast such as sake yeast, wine yeast, brewer's yeast and the like, for example, Saccharomyces cerevisiae.
e), Hansenula a
yeast which is easily available as a commercial yeast such as Nomala) is used alone.

In the above yeast fermentation, about 1/4 of the volume of the fermented liquid per minute at about 30 ° C. is blown into the bottom of the fermenter with the same amount of sterile air and the mixture is stirred at 100 to 400 rpm for 15 to 20 hours. Done. In addition, it is desirable that the alcohol concentration in the fermented liquid after the yeast fermentation process and after the fermentation is always less than 1.0% by volume. The lactic acid bacteria / yeast fermented whey solution thus obtained is subjected to removal of insolubles, bacterial cells and soluble proteins to obtain a clear lactic acid bacteria / yeast fermented whey solution, and these treatments are the same as those of the present invention. After the flavor enhancer peculiar to fruit is added to the fruit drink, it is carried out to prevent the generation of protein-derived starch during product storage.

As the above-mentioned treatment method, it is desirable to use filter press filtration using diatomaceous earth as a filter aid and ultrafiltration (UF) in combination, microfiltration (MF) and UF in combination, or filtration using UF alone. Soluble proteins to be removed by UF treatment are mainly β-lactoglobulin (molecular weight: about 36000) and α-lactalbumin (molecular weight: about 14000), but there are also proteins degraded by proteolytic enzymes derived from lactic acid bacteria. The molecular weight cut-off of the ultrafiltration membrane used is 3000-10000, preferably 30
00-6000 are preferable.

When the clarified lactic acid bacterium / yeast fermented whey liquid thus obtained is used as a flavor enhancer peculiar to fruit, it may be sugared for the purpose of enhancing its storage stability. The type of sugar used and the amount added are not particularly limited, but usually, sucrose, lactose, isomerized sugar, reduced starch saccharification, etc. are added to the clarified lactic acid bacteria / yeast fermented whey liquid in an amount of 5 to 5% by volume. It is desirable to add 50% by weight. After saccharification, heat sterilization may be performed to maintain the quality of the clarified lactic acid bacteria / yeast fermented whey liquid. Sterilization conditions are slightly different depending on the pH, osmotic pressure, etc. of the fermentation liquid, but usually 80 to 90 ° C., 15 to 30
Second, instant heat sterilization is sufficient.

The flavor enhancer peculiar to the fruit of the present invention may be in a form in which the clarified lactic acid bacterium / yeast fermented whey liquid prepared as described above is appropriately sugar-added, and if necessary, heat-sterilized. It may be in the form of. Next, the fruit drink of the present invention is prepared by adding a clarified lactic acid bacterium / yeast fermented whey solution to the fruit drink in an amount sufficient to enhance the flavor peculiar to the fruit.

The fruit drink in the present invention means grape, apple, orange, grapefruit, pineapple,
Refers to "natural juice,""juicedrink,""soft drink with fruit juice,""fleshdrink,""fruit drink with fruit granules," etc. that uses juice or juice of peach, tomato, other fruits, vegetables, etc. , The type is not particularly limited, but it is "soft drink with fruit juice" that the effect of improving the flavor is likely to appear remarkably.
And "soft drinks".

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

[0022]

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples. All% in the examples mean weight basis.

[0023]

Example 1 Preparation of Clarified Lactic Acid Bacteria / Yeast Fermented Whey Liquid 1 L of a 15% whey powder solution was sterilized by instantaneous heating at 85 ° C. for 15 seconds, then cooled to 40 ° C., and lactobacillus lactobacillus was used as a lactic acid bacterium starter.
lus bulgaricus) IFO-3533-1
Add 30 g of 0% nonfat dry milk culture liquid, 40 ° C, 20 hours,
It was left to ferment. After cooling the obtained lactic acid bacterium fermentation liquid to 30 ° C., 40 g of a 50% glucose solution and 20 g of a 3% yeast extract solution sterilized by heating at 120 ° C. for 10 minutes.
After the addition, Saccharomyces cerevisiae (Saccharomyces cerevisiae) was added to this as a yeast starter.
Evisiae) Association No. 7 culture solution (30 g) was added, and while agitating 50% of the fermented solution volume of sterile air per minute into the bottom of the fermenter, aeration and stirring culture was carried out at 200 rpm, 30 ° C. for 20 hours, pH 3.6, alcohol. Concentration 0.4
1.05 L of a lactic acid bacterium / yeast fermented whey solution was obtained.

The lactic acid bacteria / yeast fermented whey solution thus obtained was kept at 10 ° C.
After cooling, the diatomaceous earth was added as a filter aid in an appropriate amount to remove insoluble matters and bacterial cells in the fermentation broth by filter press filtration, and then an ultrafiltration membrane having a molecular weight cut off of 6000 (manufactured by Asahi Kasei: UF module SIP-1013 ) Was used for ultrafiltration, and the passing liquid was collected to obtain 0.95 L of a clear lactic acid bacterium / yeast fermented whey liquid. Finally, sucrose was added to the sugar content of 36
%, Add and dissolve to 8% using a plate sterilizer
After instantaneous heat sterilization at 5 ° C. for 20 seconds, the mixture was filled in a sterile container to obtain 1.2 L of a sugar-cleared lactic acid bacterium / yeast fermented whey liquid.

[0025]

Comparative Example 1 Preparation of UF Untreated Clarified Lactic Acid Bacteria / Yeast Fermented Whey Liquid Fermented whey liquid obtained by performing steps up to filter press filtration in the same manner as in the method of preparing the clarified fermented whey liquid of Example 1 was subjected to ultrafiltration. Sugar removal, sterilization and filling were carried out in the same manner as in Example 1 without deproteinization treatment with a membrane to obtain a UF-untreated clear lactic acid bacterium / yeast whey fermentation liquid.

[0026]

Example 2 Preparation of soft drink containing fruit juice The clear lactic acid bacteria / yeast fermented whey liquid obtained in Example 1 is shown in Table 1.
Was added to the grape juice based on the above formula to obtain a juice-containing soft drink (invention product 1) having a clarified fermented whey liquid content of 2.0% and a fruit juice content of 30%. Inventive product 1 thus obtained had a sufficient juice feeling and a rich ripe flavor was felt. Also, 5
Even when stored at 5 ° C for 1 month, it became cloudy and no precipitate was generated.

[0027]

Comparative Example 2 Preparation of Soft Drink Containing Fruit Juice Based on the formulations shown in Table 1, a soft drink containing fruit juice (control product 1) containing 30% of grape juice without a clarified lactic acid bacterium / yeast fermented whey liquid was prepared. The obtained control product 1 had a weak fruit juice feel, and did not feel the ripe flavor at all. Moreover, even when stored at 55 ° C. for 1 month, no turbidity or precipitate was generated.

[0028]

[Comparative Example 3] Preparation of soft drink containing fruit juice Based on the formulation of Table 1, UF untreated clear whey fermentation liquid was 2%.
A soft drink containing the added 30% grape juice (fruit juice) (control product 2) was prepared. The obtained reference product 2 is a fruit juice feeling,
The ripe flavor was strong and had a flavor almost the same as that of the beverage of Invention 1. However, turbidity occurred from the time of addition to the fruit juice, and a large amount of precipitates occurred on the second day of storage at 55 ° C.

[0029]

[Comparative Example 4] Preparation of soft drink containing fruit juice The clear lactic acid bacteria / yeast fermented whey liquid obtained in Example 1 is shown in Table 1.
Add to the juice of grapes based on the formula of clarified lactic acid bacteria / yeast fermented whey liquid 0.2 (control product 3), 7.0% (control product 4), and a juice-containing soft drink with a fruit juice content of 30%. Obtained. Among the obtained beverages, the comparative product 3 was slightly lacking in fruit juice feeling and ripe flavor, and the control product 4 was too strong in both fruit juice feeling and ripe flavor.

[0030]

[Table 1]

[0031]

Example 3 Preparation of Soft Drink The clear lactic acid bacteria / yeast fermented whey solution obtained in Example 1 is shown in Table 2.
Add to grape juice based on the formulation of clear lactic acid bacteria
A soft drink (invention product 2) having an amount of yeast fermented whey added of 2.0% and a fruit juice content of 10% was obtained. Inventive product 2 obtained had a fruit juice feel and a rich ripe flavor was felt. In addition, 55 ℃,
Even if it was stored for 1 month, it became cloudy and no precipitate was generated.

[0032]

[Comparative Example 5] Grape juice content based on the formulation in Table 2 was 10% (control product 5), 20% (control product 6) and 30%, respectively.
(Control product 7) and 40% (control product 8) of fruit drinks were prepared. The comparative product 8 had a slightly ripe taste, but no ripe flavor. Control products 5, 6 and 7 all had no ripe flavor and lacked the feeling of fruit juice.
She was only sweet and had almost no fruitiness.

[0033]

[Table 2]

[0034]

[Example 4] Preparation of soft drink containing fruit juice The clear lactic acid bacteria / yeast fermented whey solution obtained in Example 1 is shown in Table 3.
Was added to apple juice (Invention Product 3) and orange juice (Invention Product 4) based on the above composition to obtain a juice-containing soft drink having a fruit juice content of 30%. Inventive products 3 and 4 thus obtained had a sufficient fruit juice feel and a rich ripe flavor. Also, 5
Even when stored at 5 ° C for 1 month, it became cloudy and no precipitate was generated.

[0035]

[Comparative Example 6] Preparation of soft drink containing fruit juice A soft drink containing fruit juice of apple juice (control product 9) and orange juice (control product 10) containing no clear lactic acid bacteria / yeast fermented whey liquid was prepared based on the formulation shown in Table 3. Each was prepared. The obtained control products 9 and 10 had a weak fruit juice sensation and did not have a fully ripe flavor.

[0036]

[Table 3]

[0037]

[Effects of the Invention] The sensory test of each invention product and the control product was conducted by 25 panelists. Regarding fruit flavor, ripeness, taste, fragrance, etc., "good" (2 points), "somewhat good"
(1 point), "Unknown" (0 point), "Slightly bad" (-1
Points) and "bad" (-2 points). Regarding the preference of appearance such as transparency of each drink, the total score is shown in three grades of "good" (1 point), "normal" (0 point), and "bad" (-1 point). It was Further, the scores of the flavor and the appearance were totaled, and a total evaluation of 40 points or more was evaluated as ◯, 10 to less than 40 points was evaluated as Δ, and 10 points or less was evaluated as 3 levels.

The results of the above sensory tests are shown in Tables 4-6. As shown in Table 5, the addition of the clarified lactic acid bacterium / yeast fermented whey solution of the present invention gave a fruit beverage having a fruit juice content of 10%, which was superior to the fruit beverage having a fruit juice content of 40%.

[0039]

[Table 4]

[0040]

[Table 5]

[0041]

[Table 6]

As described above, by adding the flavor enhancer peculiar to fruit, which contains the clarified lactic acid bacteria / yeast fermented whey liquid of the present invention as an active ingredient, to a fruit drink, even a drink having a low fruit juice content is comparable to a high juice drink. It is possible to provide a clear fruit drink having a fruit juice feeling and flavor, and a ripe feeling not originally found in fruit juice. In particular, when a fermented liquid obtained by sequentially fermenting lactic acid bacteria / yeast fermented whey liquid with lactic acid bacteria and yeast is used, a clear lactic acid bacteria / yeast fermented whey liquid with stable quality is obtained. The fruit drink thus obtained can provide a fruit drink with a more stable flavor peculiar to fruit.

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Claims (6)

[Claims] 1. A flavor enhancer peculiar to fruits, which comprises clarified lactic acid bacterium / yeast fermented whey liquid as an active ingredient. 2. Clarified lactic acid bacteria / yeast fermented whey liquid is lactic acid bacteria /
The flavor enhancer according to claim 1, which is obtained by removing insoluble matter, bacterial cells and soluble protein from yeast fermented whey liquid. 3. A fermentation liquid obtained by adding a sugar source and a nitrogen source to a lactic acid bacterium fermentation liquid obtained by allowing lactic acid bacterium / yeast fermented whey liquid to statically ferment lactic acid bacteria in whey, and fermenting the yeast with aeration and stirring. The flavor enhancer according to claim 2, which is 4. A fruit drink with enhanced flavor peculiar to fruit, which is obtained by adding an effective amount of clarified lactic acid bacterium / yeast fermented whey liquid. 5. Clarified lactic acid bacteria / yeast fermented whey liquid is lactic acid bacteria /
The fruit drink according to claim 4, which is obtained by removing insoluble matter, bacterial cells and soluble protein from yeast-fermented whey liquid. 6. A fermentation liquid obtained by adding a sugar source and a nitrogen source to a lactic acid bacterium fermentation liquid obtained by allowing lactic acid bacteria / yeast fermented whey liquid to statically ferment lactic acid bacteria in whey, and fermenting the yeast with aeration and stirring. The fruit drink according to claim 5.