TW201906538A - Microbial cell-containing carbonated beverage, and method for improving dispersibility of precipitates or agglomerates of microbial cell powder in carbonated beverage - Google Patents

Abstract

The present invention provides an effective means for improving, in a carbonated beverage containing microbial cells such as those of lactic acid bacteria, the dispersibility of precipitates and agglomerates of the microbial cells produced during manufacture and storage. This microbial cell-containing carbonated beverage is characterized in containing: (A) a microbial cell powder; and (B) at least one sucrose fatty acid ester selected from the group consisting of sucrose stearate esters having an HLB of 6-17, sucrose oleate esters having an HLB of 14-16, sucrose laurate esters having an HLB of 15-17, and sucrose palmitate esters having an HLB of 14-17.

Description

 Carbonated beverage containing microbial cells, and method for improving dispersibility of precipitates or aggregates of microbial bacterial powder in carbonated beverages  

The present invention relates to a carbonated beverage containing a microbial cell such as a lactic acid bacterium, and a method of improving the dispersibility of a precipitate or agglomerate of the microbial cell powder in the carbonated beverage.

In the context of recent health intentions and the like, lactic acid bacteria have attracted attention as a functional component having a physiologically beneficial physiological activity. Regarding lactic acid bacteria, various physiological activities such as intestinal action, anti-allergic action, cholesterol lowering action, blood pressure lowering effect, skin-beautifying effect, and hypnotic action according to the strain have been known. Further, studies on lactic acid strains having novel physiological activities are being carried out, for example, it is reported that Lactobacillus amylovorous CP1563 strain is effective for improving lipid metabolism and/or glucose metabolism (Patent Document 1), and by destroying the strain On the other hand, the effect of improving lipid metabolism is improved (Patent Document 2). In terms of the daily intake of such lactic acid bacteria, the beverage containing lactic acid bacteria conforms to the health intention of consumers, and it is expected that the demand will become higher and higher in the future.

The method for producing a beverage containing a lactic acid bacterium is, for example, a method of blending fermented milk by adding lactic acid bacteria to the raw material milk to be fermented, or a method of blending the bacterial powder, the bacterial powder The lactic acid bacteria are dried by freeze drying or the like. However, the lactic acid bacteria-containing beverage produced by such a method has problems such as aggregation or precipitation of milk protein or bacterial powder in the fermented milk during storage, or white turbidity due to fermented milk.

In order to suppress precipitation of milk proteins and the like in beverages containing lactic acid bacteria, and to improve storage stability, a method of adding a stabilizer such as pectin, gum, or soybean polysaccharide has been proposed (Patent Documents 3 and 4); And a method of soybean polysaccharides (patent document 5), etc.

In addition, emulsifiers such as glycerin fatty acid esters or sucrose fatty acid esters are used for emulsification, dispersion, soaking, washing, foaming, defoaming, demoulding, etc. in food processing, and are used in beverages to prevent oil components during storage. Separation. For example, Patent Document 6 discloses that a milk beverage having a good emulsified state and excellent storage stability is obtained by using a polyglycerin fatty acid ester and a sucrose fatty acid ester in combination. Patent Document 7 discloses the blending of (A) an emulsifier such as a sucrose fatty acid ester having an average HLB of 14 or less, (B) crystalline cellulose, (C) Sanxian gum, and (D) gellan gum ( Five kinds of components such as gellan gum) and (E) monosaccharides are essential components and contain a prepregant for protein beverages of four components (A) to (D) in a specific ratio, regardless of whether the protein beverage is high in salt or not Beverage or low-viscosity beverages can improve dispersion stability.

However, the inventions described in Patent Documents 3 to 7 are all aimed at stabilizing by inhibiting aggregation of milk proteins or promoting dispersion of milk fat components, and are not intended to improve the dispersion of precipitates or aggregates of microbial cells such as lactic acid bacteria. .

On the other hand, Patent Document 8 describes "a composition comprising: a lactic acid bacterium having an immunostimulating action; and an lactic acid bacterium immune activation enhancing composition containing an ester bond of a polyhydric alcohol and a saturated fatty acid as an active ingredient. In the above-mentioned "composition", "food and drink" is exemplified, and "sucrose fatty acid ester" is exemplified as the "ester bond of a polyhydric alcohol and a saturated fatty acid". However, in the invention described in Patent Document 8, the ester bond of the polyol and the saturated fatty acid is only used as a component for enhancing the immune activation of the lactic acid bacteria, and the "food and drink" is a "beverage" in relation to the effect. Or other (solids, etc.) is not particularly different. In other words, in Patent Document 8, it is not specifically recognized that an ester bond of a polyhydric alcohol and a saturated fatty acid, particularly a sucrose fatty acid ester having a specific range of HLB, is blended in a "beverage" (for example) In the case of lactic acid bacteria beverage, it has an effect of improving the dispersion stability of lactic acid bacteria (powder). In Example 3 and FIG. 3 of Patent Document 8, it is disclosed that sucrose palmitate (Ryoto Sugar Ester P-1570, P-1670), sucrose stearate (Ryoto Sugar Ester S-1570, S-1670) or Sucrose oleate (Ryoto Sugar Ester O-1570) is used as a sucrose fatty acid ester, but the "lactic acid bacteria (JCM5805 strain) and the mixture of the sample shown in Fig. 3" prepared in this example are added to the cell suspension ( In the case of Example 1), wherein the cell suspension is used to verify immune activation of spleen cells, it is not a "beverage". Each of the above-described sucrose fatty acid esters was verified only for the immune activation when it was added to cells, and it was not verified from the viewpoint of whether or not the effect of the dispersion stability was exerted when the beverage was added.

Patent Document 9 describes a food composition containing a lactic acid bacterium belonging to Lactobacillus kunkeei or a bacterial cell treated product thereof, and a food composition is also exemplified as a beverage, but it is not disclosed in the food composition. A sucrose fatty acid ester having a specific range of HLB is further blended. In the examples of Patent Document 9, it is described that a mixture of a specific lactic acid bacteria powder and a sucrose fatty acid ester (usually in the form of a powder or a paste) is filled into a hard capsule to obtain a "lactic acid bacteria capsule", but the composition is not a "beverage". The names of the compounds of HLB and fatty acids (residues) of sucrose fatty acid esters are also unknown.

[Previous Technical Literature]

[Patent Literature]

Patent Document 1: Japanese Patent No. 5690416

Patent Document 2: Japanese Patent No. 5801802

Patent Document 3: Japanese Laid-Open Patent Publication No. 2005-185132

Patent Document 4: JP-A-2006-325606 (Japanese Patent No. 4017175)

Patent Document 5: Japanese Laid-Open Patent Publication No. 2014-19 (Japanese Patent No. 5,868,791)

Patent Document 6: Japanese Laid-Open Patent Publication No. Hei 11-75683 (Japanese Patent No. 3509566)

Patent Document 7: Japanese Laid-Open Patent Publication No. 2000-312572

Patent Document 8: JP-A-2016-5452

Patent Document 9: WO2013/099883

When it is desired to ingest a microbial cell such as a lactic acid bacterium by using a carbonated beverage, in order to expand the range of the final product form, it is preferred to contain the microbial cell powder in the carbonated beverage and to ingest the physiologically active substance present in the inside of the cell. In the case of the carbonated beverage, it is preferred to contain the damaged bacterial powder which destroys the microbial cells. However, it has been found that in this case, the microbial cell powder is likely to form a precipitate or agglomerate in the carbonated beverage during storage. In particular, when the microbial cell powder is used to destroy the treated bacterial powder, it is easy to cause the precipitate of the bacterial powder to adhere to the bottom surface of the container, or the bacterial powder in the liquid or the precipitate to agglomerate each other to form a hard aggregate. Therefore, it is difficult to take up physiologically active substances, and the appearance of carbonated drinks is also poor. In particular, in carbonated beverages which are oscillating a beverage container and are not drinkable, there is a problem that it is difficult to disperse the precipitate on the bottom surface of the container or to disintegrate the aggregate. Further, in the production of a carbonated beverage, the microbial cell powder (especially the destructively treated bacterial powder) is aggregated, and the microbial cells cannot be uniformly filled into the container.

Therefore, an object of one aspect of the present invention is to provide a dispersion of a precipitate or agglomerate of the microbial cell powder produced during the production and storage of a carbonated beverage containing a microbial cell such as a lactic acid bacterium and/or Or an effective means of disintegration.

In order to solve the above problems, the inventors of the present invention have conducted intensive studies, and as a result, it has been found that by blending a specific type of sucrose fatty acid ester having a specific HLB with a microbial cell powder such as lactic acid bacteria in a carbonated beverage, the inventors can remarkably improve the The present invention has been completed in the dispersibility and/or disintegration property of a precipitate or aggregate of a microbial cell powder produced during the production and storage of a carbonated beverage. The sucrose fatty acid ester is a compound widely blended as a food additive (emulsifier) in various foods and drinks, but the present invention is limited to a specific type of HLB in a specific type of sucrose fatty acid ester, and can be improved based on The deposit of the microbial cell powder contained in the carbonated beverage and the property (use) of the dispersibility of the aggregate and/or the disintegration property of the disintegration are completed. Further, the present inventors have also found that several of the specific types of sucrose fatty acid esters having a specific HLB can be used as a problem in the case of blending an emulsifier as described above, which is easy to be a problem for carbonated beverages. And/or the ejection overflow at the time of filling is not easy to occur, that is, by selecting a preferred sucrose fatty acid ester, the dispersibility and/or disintegration property of the precipitate and aggregate of the microbial cell powder as described above can be improved, and the other On the other hand, it is also possible to suppress the ejection overflow at the time of opening and/or filling to the same extent as in the case of not incorporating the emulsifier as described above.

Furthermore, in order to solve the above problems, the present applicant has made a patent application for the following invention: in a carbonated or non-carbonated beverage, the polyglyceride is separately blended with the microbial powder, or the polyglycerol is used in combination. The fatty acid ester and the monoglycerin organic acid ester are blended together with the microbial cell powder (Japanese Patent Application No. 2016-240827, the disclosure of which is hereby incorporated herein by reference). Compared with the prior invention, the effect of improving the dispersibility and/or disintegration property of the precipitates and aggregates of the microbial cells of the present invention is equal to or higher than that of the above-described invention, and more preferably, it is preferably at the time of opening and/or Ejection overflow at the time of filling or the like is hard to occur (to the same extent as in the case of not using polyglycerin fatty acid ester or the like).

That is, the present invention includes the following inventions.

[item 1]

A carbonated beverage containing microbial cells, comprising: (A) a microbial cell powder, and (B) a sucrose oleate selected from the group consisting of sucrose stearate having an HLB of 6 to 17 and an HLB of 14 to 16. And HLB is at least one sucrose fatty acid ester of a group consisting of 15 to 17 sucrose laurate and HLB 14 to 17 sucrose palmitate.

[item 2]

The carbonated beverage containing microbial cells according to Item 1, wherein the sucrose fatty acid ester (B) is selected from the group consisting of sucrose stearate having an HLB of 15.5 to 16.5 and sucrose oleate having an HLB of 14 to 16, HLB is at least one of a group consisting of 15 to 17 sucrose laurate and 14 to 17 sucrose palmitate.

[item 3]

The carbonated beverage containing microbial cells according to Item 2, wherein the sucrose fatty acid ester (B) is selected from the group consisting of sucrose oleate having an HLB of 14 to 16, sucrose laurate having an HLB of 15 to 17, and The HLB is at least one of the group consisting of sucrose palmitate of 14.5 to 15.5.

[item 4]

The carbonated beverage containing a microbial cell according to any one of the items 1 to 3, wherein the content of the sucrose fatty acid ester (B) in the beverage is 0.001 to 0.2% by mass.

[item 5]

The microbial cell-containing carbonated beverage according to any one of the items 1 to 4, wherein the microbial cell powder (A) is a microbial cell powder.

[item 6]

The microbial cell-containing carbonated beverage according to any one of items 1 to 5, wherein the microbial cell powder (A) is a bacterial powder of lactic acid bacteria.

[item 7]

The carbonated beverage containing microbial cells according to Item 6, wherein the lactic acid bacteria are lactic acid bacteria of the genus Lactobacillus.

[item 8]

The carbonated beverage containing microbial cells according to any one of items 1 to 7, wherein the beverage further comprises a dairy product.

[item 9]

A method for improving the dispersibility and/or disintegration property of a precipitate or agglomerate of a microbial cell powder in a carbonated beverage during production or storage, wherein the microbial cell powder and the sucrose fatty acid ester are coexisted in the solution.

According to the present invention, there is provided a carbonated beverage which is excellent in dispersion stability and/or disintegration property of agglomerates at the time of production and storage, as a microbial cell powder such as lactic acid bacteria which is useful as a functional component for maintaining health. In the carbonated beverage of the present invention, since the dispersibility and/or disintegration property of the precipitate or aggregate of the microbial cells produced during storage is good, the precipitate or the agglomerate is not fixed to the bottom of the container, so even if a precipitate or Condensate, which can be redispersed by gently oscillating the container (the extent to which the carbonated beverage does not eject) before drinking. The carbonated beverage of the present invention can be further prepared to suppress the ejection overflow during the opening and/or filling. Moreover, according to the present invention, the dispersibility of the microbial cells and/or the disintegration property of the precipitates at the time of production can be improved, so that the microbial cells can be uniformly filled into the carbonated beverage. Even in the case where precipitates or aggregates are easily generated and the microbial cells are destroyed, the effects of the present invention can be sufficiently exerted.

Fig. 1 is a photograph showing the appearance of the bottom surface of the container in the evaluation criteria of the dispersibility at the time of standing (refer to the test example 1 and (2-1)).

Fig. 2 is a photograph showing the appearance of the bottom surface of the container of the evaluation criteria for the disintegration property of the precipitate (refer to Test Example 1 and (2-2)).

1. Carbonated beverage containing microbial cells

The carbonated beverage of the present invention contains the microbial cell powder (A) and a component for improving the dispersibility and/or disintegration property of the precipitate or agglomerate of the microbial cell powder produced during and during storage. A carbonated beverage having a specific HLB-specific sucrose fatty acid ester (B) (sometimes abbreviated as "sucrose fatty acid ester (B)" in the present specification).

The type of the carbonated beverage is not particularly limited as long as it can incorporate a microbial cell such as a lactic acid bacterium or a yeast, and examples thereof include a milk beverage, a juice, a vegetable juice beverage, a tea beverage, a coffee beverage, a functional beverage, and a sports drink. Wait.

Here, the "carbonated beverage" is used as a product similar to the carbonated beverage of a normal food, and includes foods such as health foods and functional foods that can be taken in order to maintain or improve health other than pharmaceuticals. , health functional foods, or carbonated beverages for special purpose foods. Healthy foods include foods provided under the names of nutritional supplements, health supplements, supplements, and the like. Health functional foods include specific health foods and nutritious functional foods defined by the Food Sanitation Law or the Health Promotion Law and which can indicate specific health effects or nutrient functions, disease risk reduction, etc., and are defined by the food labeling method and can be labeled based on science. A functionally labeled food that is declared to the Consumer Affairs Office based on its functionality. Further, the special-purpose food includes a patient food, an elderly food, a baby food, a maternal food, and the like which are intended to be suitable for a specific subject or a patient having a specific disease.

[microbial cell powder]

The microbial cell for the preparation of the microbial cell powder contained in the carbonated beverage of the present invention is typically a cell of a lactic acid bacterium, but is not limited thereto, and may be, for example, a yeast cell. Further, in addition to Lactobacillus and Lactococcus, the lactic acid bacteria include Lactobacillus bifidum as a generalized lactic acid bacterium. The lactic acid bacteria are not limited as long as they are usually used in foods and drinks, and examples thereof include Lactobacillus, Bifidobacterium, Leuconostoc, and Lactococcus. a lactic acid bacterium of the genus (Lactococcus), the genus Pediococcus, the genus Enterococcus, the genus Streptococcus, the genus Weissella, and the like, and preferably belongs to the genus Lactobacillus The bacterium of lactic acid bacteria. These lactic acid bacteria may be used alone or in combination of two or more.

Examples of the lactic acid bacteria belonging to the genus Lactobacillus include Lactobacillus amylovorum, Lactobacillus bergii, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Kefir. Lactobacillus helveticus, Lactobacillus faecalis, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus johnsonii, Lactobacillus crispus, Lactobacillus (Lactobacillus gallinarum) and the like.

Bifidobacterium is also called Bifidobacterium. As such a lactic acid bacterium, for example, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium breve, Bifidobacterium breve, Bifidobacterium breve, and animal doubles Trichoderma, Bifidobacterium bifidum, B. reuteri, Bifidobacterium breve, Bifidobacterium breve, and Bifidobacterium breve.

Examples of the lactic acid bacteria belonging to the genus Leuconostoc, for example, Leuconostoc mesophila and Leuconostoc cumin.

Examples of the lactic acid bacteria belonging to the genus Lactococcus include Lactococcus lactis, Lactococcus lentia, Lactococcus saccharum, and Lactococcus lactis.

Examples of the lactic acid bacteria belonging to the genus Pediococcus include Pediococcus pentosaceus and harmful bacterium.

Examples of the lactic acid bacteria belonging to the genus Enterococcus include Enterococcus faecalis, Enterococcus faecalis, and Enterococcus faecium.

Examples of the lactic acid bacteria belonging to the genus Streptococcus include Streptococcus thermophilus, Streptococcus lactis, Streptococcus faecalis, Streptococcus faecalis, and the like.

Examples of lactic acid bacteria belonging to the genus Weissella include Weissella sinensis, Weissella sphaeroides, Weissella-tolerant bacteria, Weissella serrata, Weissella canis, and Weissella kimchi , Weissella ssp., Weissella sinensis, Weissella faecalis, Weissella sphaeroides, Weissella sinensis, and Weissella versicolor.

The strain belonging to the lactic acid bacteria species used in the carbonated beverage of the present invention may be any one of natural isolates, deposited strains, preserved strains, and commercially available strains.

The microbial cells used in the carbonated beverage of the present invention, preferably selected from the lactic acid bacteria belonging to the genus Lactobacillus, can be subjected to usual use using a medium generally used for culturing the microbial cells. The culture is carried out for proliferation recovery.

The culture medium is usually any one of a natural medium and a synthetic medium, as long as it is a medium containing a carbon source, a nitrogen source, an inorganic salt or the like and can efficiently culture the above-mentioned species. As the carbon source, for example, lactose, glucose, sucrose, fructose, galactose, molasses, or the like can be used. As the nitrogen source, for example, casein hydrolyzate, whey protein hydrolyzate, soy protein hydrolyzate, yeast extract, meat extract can be used. Organic nitrogenous substances such as liquid. Further, as the inorganic salt, for example, phosphate, sodium, potassium, magnesium, manganese, iron, zinc or the like can be used. Examples of the medium suitable for culturing the lactic acid bacteria include MRS liquid medium, GAM medium, BL medium, Briggs Liver Broth, animal milk, skim milk, milk whey, and the like. Sterilized MRS medium can be preferably used. Further, in the case of use in food applications, a medium composed only of food materials and food additives may be used. As the natural medium, tomato juice, radish juice, other vegetable juice, or apple, pineapple, grape juice, or the like can also be used.

The culture is carried out under anaerobic conditions at 20 to 50 ° C, preferably 25 to 42 ° C, more preferably about 37 ° C. The temperature conditions can be adjusted using a thermostatic bath, a heating jacket, a casing, and the like. Further, under anaerobic conditions, it means that the bacteria can proliferate in a low-oxygen environment, for example, by using an anaerobic chamber, an anaerobic box, or a sealed container or bag filled with a deoxidizing agent, or simply by culturing The container is sealed and set to an anaerobic condition. The culture form is static culture, shaking culture, tank culture, and the like. Further, the culture time is not particularly limited, and for example, it can be set to 3 hours to 96 hours. The pH of the medium at the start of the culture is preferably maintained at 4.0 to 8.0, for example.

For example, when lactic acid bacteria or Lactobacillus amylovorum CP1563 strain (registered number FERM BP-11255) is used as the microbial cell, the lactic acid bacteria can be sterilized in a food-grade lactic acid bacteria culture medium, and it is left at about 37 ° C for one night ( The culture was carried out for about 18 hours.

The "microbial cell powder" used in the carbonated beverage of the present invention can be obtained by drying a culture solution of the microbial cells using a method and a machine known in the art to obtain a powder. The drying method is not particularly limited, and examples thereof include spray drying, drum drying, hot air drying, vacuum drying, and freeze drying. These drying means can be used singly or in combination.

The microbial cell powder may also be a "destructively treated microorganism" which is made by destroying the cell structure of the microbial cell and causing the cell to be damaged by a finer powder of the microbial cell powder which is dried only by freeze drying or the like. Body powder". The destruction treatment of the microbial cell powder is obtained by directly recovering the entire damaged microbial cell (i.e., all the constituent components of the cell).

The destruction treatment of the microbial cells can be carried out by a method and a machine known in the art, for example, by physical disruption, grinding treatment, enzyme dissolution treatment, chemical treatment, or self-dissolution treatment.

Physical disruption can be carried out by either a wet type (treatment of the microbial cells in the suspension state) or a dry type (treatment in the state of the microbial cell powder), by using a homogenizer, The agitation of the ball mill, the bead mill, the planetary mill, or the like is performed by using a pressure of a jet mill, a French crusher, a cell crusher, or the like, or by filtration through a filter to damage the microbial cells.

The enzyme dissolution treatment is carried out, for example, by using an enzyme such as lysozyme to destroy the cell wall of the microbial cells.

The chemical treatment is carried out, for example, by destroying the cell structure of the microbial cells by using a surfactant such as glycerin fatty acid ester or soybean phospholipid.

The self-dissolution treatment is carried out by dissolving the microbial cells using the enzyme of the microorganism itself.

In each of the above treatments, since it is not necessary to add other reagents or components, it is preferably physically broken, and it is more preferable to use dry physical crushing.

The physical crushing can be carried out by, for example, a known dry planetary grinder cell crusher (GOT5 Galaxy 5 or the like) in which microbial cells are powdered in various kinds of balls (for example, zirconia 10 mm). In the coexistence of balls, zirconia 5 mm balls, and alumina 1 mm balls, the method is carried out at a rotational speed of 50 to 10,000 rpm (for example, 190 rpm) for 30 minutes to 20 hours (for example, 5 hours); A known dry jet mill cell crusher (Jet-O-Mizer, etc.) has a supply speed of 0.01 to 10,000 g/min (for example, 0.5 g/min) and a discharge pressure of 1 to 1,000 kg/cm ² (for example, 6 kg). The pressure of /cm ² ) is performed 1 to 10 times (for example, 1 time). Further, it can be carried out by using a microbial suspension in a known ball mill cell crusher (DYNO-MILL crushing device or the like), using glass beads at a peripheral speed of 10.0 to 20.0 m/s ( For example, about 14.0 m/s), a treatment flow rate of 0.1 to 10 L/10 min (for example, about 1 L/10 min), and 1 to 7 times at a crushing tank temperature of 10 to 30 ° C (for example, about 15 ° C) (for example, 3) ~5 times) treatment method; the microbial suspension is sprayed in a known wet jet mill cell crusher (JN20 Nano Jet Pul, etc.) at a discharge pressure of 50 to 1,000 MPa (for example, 270 MPa), and the treatment flow rate A method of performing 1 to 30 times (for example, 10 times) at 50 to 1,000 ml/min (for example, 300 ml/min).

Regarding the destruction treatment of the microbial cells obtained by the above method, in the case of a dry type, it can be directly formed into a powder, and in the case of a wet type, it can be dried to obtain a powder. The drying method is not particularly limited, and examples thereof include spray drying, drum drying, hot air drying, vacuum drying, and freeze drying. These drying means can be used singly or in combination.

The content of the microbial cell powder (A) in the carbonated beverage of the present invention is not particularly limited, and is preferably an amount that can expect physiological activity (for example, an effect of improving lipid metabolism and/or glucose metabolism), for example, 0.001 to 1.0. The mass % is more preferably 0.01 to 0.1% by mass.

[sucrose fatty acid ester]

In the carbonated beverage of the present invention, together with the microbial cell powder, a sucrose fatty acid ester having a specific HLB, that is, a sucrose stearate having an HLB of 6 to 17, and a sucrose oleate having an HLB of 14 to 16, The HLB is 15 to 17 sucrose laurate or the HLB is 14 to 17 sucrose palmitate. Any of these sucrose fatty acid esters may be used alone or in combination of two or more.

From the viewpoint of the effect of the dispersibility and/or disintegration property of the precipitate of the microbial cell powder and the agglomerate, it is preferable to use a sucrose stearate having an HLB of 15.5 to 16.5 as the sucrose fatty acid ester. HLB is 14~16 sucrose oleate, sucrose laurate with HLB of 15~17, or sucrose palmitate with HLB of 14~17. Any of these sucrose fatty acid esters may be used alone or in combination of two or more.

Further, it is effective not only for the effect of the dispersibility and/or disintegration property of the precipitate of the microbial cell powder and the agglomerate, but also for the effect of the ejection overflow at the time of opening and the ejection overflow at the time of filling. As the sucrose fatty acid ester, sucrose oleate having an HLB of 14 to 16, sucrose laurate having an HLB of 15 to 17, or sucrose palmitate having an HLB of 14.5 to 15.5 is preferably used. Any of these sucrose fatty acid esters may be used alone or in combination of two or more.

The sucrose fatty acid ester is a compound approved as a food additive (an emulsifier for foods) in the food hygiene method, and is a nonionic surfactant having sucrose as a hydrophilic group and an ester-bonded fatty acid as a lipophilic group. There are eight hydroxyl groups in one molecule of sucrose, and one or more fatty acids are bonded to the hydroxyl group, whereby monoester to octaester are present. Sucrose glycerides are usually produced as "a composition of a plurality of compounds containing a monoester to an octyl ester" and are sold. The HLB varies depending on the ratio of the type of the fatty acid to the respective ester compound (the blending composition of the ester compound), and generally, the ester compound having a small number of bonds of the fatty acid is contained as a composition. The larger the HLB of the sucrose fatty acid ester (which is hydrophilic), the more the ester compound having a large number of bonds of the fatty acid is contained, the smaller the HLB of the sucrose fatty acid ester of the composition is (lipophilic). In other words, the smaller the average of the number of bonds of sucrose per one molecule (the average number of bonds), the larger the HLB of the sucrose fatty acid ester, and the larger the average number of bonds of the fatty acid, the HLB of the sucrose fatty acid ester. The smaller.

The sucrose fatty acid ester having the desired HLB can be produced by a known method (for example, transesterification of sucrose with a higher alcohol ester of a fatty acid), or can be obtained as a commercial product. As the sucrose stearate having an HLB of 6 to 17, for example, the "S-770" of the "Ryoto (registered trademark) Sugar Ester" manufactured by Mitsubishi-Chemical Foods Co., Ltd. (HLB = about 7), "S -970" (HLB = about 9), "S-1170" (HLB = about 11); as a sucrose oleate having an HLB of 14 to 16, the same company "O-1570" (HLB = about 15); Examples of the sucrose laurate having an HLB of 15 to 17 include the company "L-1695" (HLB = about 16); and the sucrose palmitate having an HLB of 14 to 17, the company "P-1570" (the same company) HLB = about 15), "P-1670" (HLB = about 16).

In addition, the HLB of the above-mentioned products is described in the catalogue (the homepage of Mitsubishi-Chemical Foods Co., Ltd., http://www.mfc.co.jp/product/nyuuka/ryoto_syuga/list.html). It is "about"), but since the decimal point is rounded off, the above-mentioned integer is represented as a rough value. For example, if the HLB is "about 9", it is estimated to be "8.5 or more and less than 9.5". The HLB can also refer to the catalog value when using other products. In the case where the list value is not clear, or in the case where the sucrose fatty acid ester is used by itself, the HLB can be determined in accordance with a known method. The methods for calculating HLB include Atlas method, Griffin method, Davis method, Kawakami method, etc., and there are also methods for determining the retention time in high performance liquid chromatography. In the present invention, when (i) the composition of the sucrose fatty acid ester (mixture) is known, the HLB of each compound is calculated by the Griffin method, and the weighted average is defined as the HLB of the sucrose fatty acid ester, (ii) In the case where the composition of the sucrose fatty acid ester (mixture) is unknown, the HLB of the sucrose fatty acid ester is determined according to the retention time in the high performance liquid chromatography by comparison with the sample of the sucrose fatty acid ester known by HLB. .

The content of the specific sucrose fatty acid ester (B) having a specific HLB in the carbonated beverage of the present invention can be appropriately adjusted in consideration of the effect of improving the dispersibility of the microbial cell powder (A). The lower limit of the content of the sucrose fatty acid ester (B) in the carbonated beverage is preferably 0.001% by mass, more preferably 0.01% by mass, still more preferably 0.02% by mass, still more preferably 0.04% by mass, most preferably 0.05% by mass. . Further, the upper limit of the content of the sucrose fatty acid ester (B) in the carbonated beverage is preferably 0.2% by mass, more preferably 0.15% by mass, still more preferably 0.11% by mass. When the lower limit is less than the above lower limit, the effect of dispersibility cannot be expected, and when the upper limit is higher than the above upper limit, it is not preferable from the viewpoints of flavor, cost, and turbidity of liquid color.

[Other ingredients, etc.]

The carbonated beverage of the present invention may contain water in addition to the above-mentioned essential components, the microbial cell powder (A) and the sucrose fatty acid ester (B), and may further contain other contents as needed within the scope of the effects of the present invention. Ingredients (optional ingredients). The optional component can be appropriately selected from other raw materials generally used in usual beverages, and examples thereof include dairy products, fruit juices, vegetable juices, viscosity-enhancing stabilizers (milk protein stabilizers), sour materials, sweeteners, spices, and consumption. Foaming agents, pigments, other additives, etc.

As the water, for example, ion-exchanged water can be used. Further, the moisture contained in the raw materials such as dairy products, juices, and vegetable juices may be water in the non-carbonated liquid foods and drinks. The content of the moisture in the carbonated beverage of the present invention can be considered in consideration of the content of other components, etc., in particular, the content of the microbial cell powder (A) and the sucrose fatty acid ester (B) falls within an appropriate range or is preferably as described above. The scope is adjusted as appropriate.

The dairy product can be any dairy product derived from an animal or a plant. For example, animal milk such as cow's milk, goat's milk, goat's milk, horse's milk, and so on, such as milk, can be used, usually milk. These milks may be used singly or in combination of two or more.

The form of the milk is not particularly limited, and may be any of whole milk, skim milk, whey, and reduced milk derived from such milk powder, milk protein concentrate, and concentrated milk. Further, as the milk, fermented milk obtained by fermenting a microorganism such as lactic acid bacteria or bifidobacteria may be used. These milks may be used singly or in combination of two or more.

In the case where the dairy product is blended in the carbonated beverage of the present invention, the amount of the non-fat milk solid content (SNF) contained in the carbonated beverage is not particularly limited, and it is preferably from the viewpoint of flavor and storage stability. It is 0.1 to 10% by mass, more preferably 0.1 to 4% by mass, still more preferably 0.1 to 2% by mass, most preferably 0.2 to 1.2% by mass. Here, the non-fat milk solid content component (SNF) means a component other than moisture and fat components among the components constituting the dairy product, and mainly contains proteins, carbohydrates, minerals, vitamins and the like.

The gas capacity of carbon dioxide contained in the carbonated beverage of the present invention is not particularly limited, but is preferably 1.0 or more and 5.0 or less, more preferably 2.0 or more and 4.0 or less. Further, the gas capacity means a value obtained by dividing the volume of carbon dioxide dissolved in the carbonated beverage at 20 ° C by the volume of the carbonated beverage.

The pH of the carbonated beverage of the present invention is not particularly limited as long as it is acidic, and is preferably less than 6.5, more preferably less than 6.0, still more preferably less than 4.5, and even more preferably less than 4.2. It is less than 4.0. Further, the pH in the carbonated beverage is measured by a conventional method (using a stirrer or the like) to extract a gas.

In the case of producing the carbonated beverage of the present invention, depending on the raw material used, for example, when fermented milk, fruit juice, or the like is used as an optional component, if the pH is in the above range, pH adjustment is not required, and in the case of the above range When using a pH adjuster, adjust the pH. As the pH adjuster, an organic or inorganic food acid or a salt thereof which is usually used as a sour material may be used, and examples thereof include citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, and amber. An organic acid such as acid or gluconic acid, an inorganic acid such as phosphoric acid, or a sodium salt, a calcium salt or a potassium salt. The amount of the pH adjuster used is not particularly limited as long as it is a pH which can be desired and does not affect the flavor of the beverage.

The sugar content (Brix value) of the carbonated beverage of the present invention is not particularly limited, and is preferably from 0.1 to 16, more preferably from 0.1 to 11, more preferably from 0.1 to 5, from the viewpoint of flavor or calories. The Brix value (unit: Bx) is an index of a refractometer for sugar at 20 ° C, and is, for example, an amount of a soluble solid component measured at 20 ° C using a digital refractometer "Rx-5000" (manufactured by Atago Corporation).

As a sweetener (sugarness adjusting agent) which gives sweetness to the carbonated drink of this invention, and the sugar degree (Brix value) is adjusted to the said range, the monosaccharide (glucose, fructose, xylose, galactose etc. etc.) are mentioned, for example. , disaccharides (sucrose, maltose, lactose, trehalose, isomaltulose, etc.), oligosaccharides (oligofructose, oligomaltose, oligo-isomaltose, galactooligosaccharide, coupling sugar, Aspergillus niger oligosaccharide ( Nigero-oligosaccharide), sugar alcohol (erythritol, xylitol, sorbitol, maltitol, lactitol, reduced isomaltulose, reduced sugar, etc.), isomerized sugar such as fructose glucose solution Wait. Further, high-intensity sweeteners such as sucralose, aspartame, acesulfame potassium, stevia, sodium saccharin, glycyrrhizin, dipotassium glycyrrhizinate, thaumatin, neotame or the like may also be used.

Examples of the fruit juice include juices such as apple, orange, citrus, lemon, grapefruit, melon, grape, banana, peach, strawberry, blueberry, and mango. Further, examples of the vegetable juice include vegetable juices such as tomatoes, carrots, pumpkins, sweet peppers, cabbage, broccoli, celery, spinach, kale, and mulunhiya. Fruit juice or vegetable juice can be directly juiced from fruits or vegetables, and can also be concentrated. Further, it may be a turbid juice or vegetable juice containing an insoluble solid, or a transparent juice or vegetable juice obtained by removing insoluble solids by microfiltration, enzyme treatment, ultrafiltration or the like.

Examples of the additives allowed for the carbonated beverage include a viscosity-increasing stabilizer (soybean polysaccharide, pectin, carrageenan, gellan gum, sage gum, guar gum, etc.), and an antifoaming agent (glycerol fatty acid ester). , bismuth preparations, etc.), antioxidants (vitamin E, ascorbic acid, cysteine hydrochloride, etc.), spices (lemon spice, orange spice, grape spice, peach spice, apple flavor, etc.), pigment (carotenoid pigment, flower) Azin pigment, safflower pigment, gardenia pigment, caramel color, various synthetic coloring materials, etc.). In addition, various functional components such as vitamins (vitamin B group, vitamin C, vitamin E, vitamin D, etc.), minerals (calcium, potassium, magnesium, etc.), and dietary fiber can be used for the enhancement of health functions.

[Production method]

The carbonated beverage of the present invention is obtained by a production method comprising the following steps: a solution or dispersion containing the microbial cell powder (A) (in the present specification, sometimes referred to as "microbial cell powder solution") and The step of homogenizing the solution or dispersion containing the sucrose fatty acid ester (B) (sometimes referred to as "sucrose fatty acid ester solution" in the present specification) and the step of dissolving carbon dioxide.

The sucrose fatty acid ester solution can be prepared, for example, by dispersing a sucrose fatty acid ester in cold water and then heating it to 70 ° C or higher to dissolve it.

The homogenization treatment may be carried out by a conventional method using a homogenizer generally used for food processing, and the pressure is preferably about 10 to 30 MPa in the homogenizer. Further, the temperature at the time of homogenization may be any temperature (for example, 5 to 25 ° C), or may be homogenized under usual heating conditions (for example, 50 to 90 ° C). In the homogenization treatment step, when the microbial cell powder solution is mixed with the sucrose fatty acid ester solution, other components (for example, a dairy product, a viscosity-increasing stabilizer, a sour material, and an antifoaming agent) which are blended as needed are previously added to the above. Any of the solutions or a mixture of the above solutions may be mixed with the microbial cell powder and the sucrose fatty acid ester, whereby the carbonated beverage of the present invention may be blended.

In the method for producing a carbonated beverage of the present invention, the step other than the homogenization treatment step using the microbial cell powder solution and the sucrose fatty acid ester solution may be a method according to a usual method for producing a carbonated beverage. For example, the method for producing a carbonated beverage of the present invention may further comprise a carbon dioxide dissolution step, a filtration treatment step, a filling step, a sterilization treatment step, and the like.

The carbon dioxide dissolution step can be carried out, for example, by degassing the slurry prepared in the above manner and treating the water, continuously performing quantitative mixing, cooling to a temperature suitable for carbon dioxide dissolution, and then pressing to a specific carbon dioxide capacity. Into carbon dioxide.

The step of filling the container can be carried out, for example, by cooling the carbonated beverage to a temperature suitable for filling the container and aseptically filling the container into a pre-washed sterilized container.

The sterilization treatment step can be carried out, for example, by a heat sterilization treatment having a sterilization value equal to or higher than that at 65 ° C for 10 minutes. The sterilization treatment is usually carried out by a sterilization of a sterilization pot or a pasteurizer isothermal water spray sterilization after the filling step of the container. It is also possible to add "sterilization treatment at a plurality of points such as before or after the homogenization step or before the filling step" as needed, and to perform sterilization only once. The method of sterilization treatment at this time is not particularly limited, and conventional methods such as batch sterilization, autoclave sterilization, plate sterilization, and tube sterilization can be employed.

The type of the container filled with the carbonated beverage of the present invention is not particularly limited, and glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), metal, paper can be used. Made of containers. In addition, the capacity is not particularly limited, and examples thereof include 100 to 2,000 ml, and can be appropriately selected in consideration of the amount of the microorganisms and the like.

2. A method for improving the dispersibility and/or disintegration of a precipitate or agglomerate of a microbial cell powder in a carbonated beverage

The method for improving the dispersibility and/or disintegration property of a precipitate or agglomerate of a microbial cell powder in a carbonated beverage according to the present invention (in the present specification, it may be simply referred to as "the improvement of dispersibility and/or disintegration of the present invention" The method of the present invention includes the method of allowing the microbial cell powder (A) and the sucrose fatty acid ester (B) to coexist in a solution or a dispersion.

In the present invention, "improving the dispersibility" means an effect which can be confirmed by the following characteristics: a solution containing a microbial cell powder containing a microbial cell powder (A) but not containing a sucrose fatty acid ester (B) a precipitate of a microbial cell powder produced after standing, in a mixture (including a carbonated beverage) containing both the microbial cell powder (A) and the sucrose fatty acid ester (B), in comparison with (including a carbonated beverage) The agglomerates are more easily dispersed in the solution, for example, the microbial cell powder adhering to the bottom surface of the container, and even if the container is mixed upside down, the amount of precipitates or aggregates remaining on the bottom surface is less.

In the present invention, "increasing disintegration" means an effect which can be confirmed by the following characteristics: a microbial-containing powder containing microbial cell powder (A) but not containing sucrose fatty acid ester (B) a solution of a microbial cell powder formed after standing on a mixture (including a carbonated beverage) containing a mixture of a microbial cell powder (A) and a sucrose fatty acid ester (B) in a solution (including a carbonated beverage) Further, the disintegration property of the coagulum is more excellent. For example, by inverting and mixing the container, the agglomerate of the microbial cell powder peeled off from the bottom surface of the container disintegrates in the solution, and the diameter of the agglomerate of the microbial cell powder becomes small.

The method for improving dispersibility and/or disintegration of the present invention can be applied to any of carbonated beverages (also referred to as intermediate products in the middle of manufacture) and carbonated beverages in storage at the time of manufacture. Moreover, the method for improving the dispersibility of the present invention can be used to maintain the microbial cell powder (A) in a state of being uniformly dispersed, that is, in a food or beverage at the time of manufacture or storage in a state in which no precipitate or aggregate has formed yet. status.

The matters relating to the carbonated beverage of the present invention and the method for producing the same according to the present invention, in particular, the matters relating to the microbial cell powder (A), the sucrose fatty acid ester (B), and the homogenization treatment can be suitably applied to the improvement of the present invention. A method of dispersibility and/or disintegration. For example, in the method for improving dispersibility and/or disintegration of the present invention, the microbial cell powder which is a target for improving the dispersibility and/or disintegration property of the precipitate or the agglomerate may be the above-mentioned destructively treated microorganism Body powder.

The effect of the improvement in dispersibility and/or disintegration property in the present invention may further be an effect related to suppression of ejection overflow at the time of opening and/or filling. In the present invention, "suppressing the ejection overflow at the time of opening" means suppressing the spillage of the beverage to the outside of the container when the filled beverage is opened. Further, in the present invention, "suppressing the ejection overflow at the time of filling" means suppressing the rise of the beverage due to the bubble generated when the beverage is filled, and the beverage reaches the mouth of the container. For example, it may include not only the case where the beverage is prevented from overflowing from the container but also the state in which the beverage is not completely overflowed but the beverage is held only on the upper portion of the mouth of the container due to the surface tension.

[Examples]

Hereinafter, the present invention will be specifically described by way of examples, but the examples are not intended to limit the invention.

[Preparation Example 1] Preparation of Destructively Treated Lactic Acid Bacteria Powder

The Lactobacillus amylovorus CP1563 strain (registered number FERMBP-11255) was cultured at 37 ° C for 18 hours using a food-grade lactic acid bacteria culture medium prepared by a home-made prescription, and the cells were collected by a filter. The concentrate was sterilized by reaching a temperature of 90 ° C, and a lyophilized powder of lactic acid bacteria was obtained by freeze drying. The dried lactic acid bacteria freeze-dried powder was crushed by a dry jet mill (FS-4, Fresh Enterprise Co., Ltd.), and the average long diameter of the obtained cells was reduced to 70% or less before the treatment (Example: 2.77 μm → 1.30) The destruction of the lactic acid bacteria powder by the destruction of μm).

[Preparation Example 2] Preparation of lactic acid bacteria powder (non-destructive treatment)

The Lactobacillus gasseri CP2305 strain (registered number FERMBP-11331) was cultured at 37 ° C for 18 hours using a food-grade lactic acid bacteria culture medium prepared by a home-made prescription, and the cells were collected by filtration. The concentrated solution was sterilized at a temperature of 90 ° C, and lactic acid bacteria powder was obtained by freeze drying.

[Test Example 1] In the carbonated beverage, the effect of adding the sucrose fatty acid ester to the dispersibility of the lactic acid bacteria powder was examined (Examples 1 to 10, Comparative Examples 1 to 4, and Reference Examples 1 and 2)

(1) Preparation of beverage samples

A sample of the milk carbonated beverage having the blending composition shown in Table 1 below was prepared in the following order.

250 g of reducing skim milk having a concentration of 20% by mass and 400 g of a soybean polysaccharide solution (trade name: SM-1200, manufactured by San-Ei Gen FFI Co., Ltd.) having a concentration of 3% by mass were mixed, and a lemon having a concentration of 10% by mass was added thereto. 240 g of an aqueous acid solution was thoroughly stirred to prepare a raw material solution (I).

After adding 85 g of a separately prepared 10% by mass aqueous solution of trisodium citrate to the raw material solution (I), the following sucrose fatty acid ester commercially available as an emulsifier for foods was added in the amount shown in Table 2 or Control compound. The food emulsifier is prepared by dispersing in a water having a normal temperature at a concentration of 2% by mass and heating to about 70° C., and then cooling the mixture to a normal temperature to prepare a solution, and adding the solution. Thereafter, 400 g of a diluted solution of 1% by mass of the lactic acid bacteria powder (prepared in Reference Example 1) was added, and the mixture was uniformly stirred, and a separately prepared glycerin fatty acid ester having a concentration of 10% by mass (trade name: AWABREAK G-109) was added. (A), manufactured by Sun Chemical Co., Ltd., 4.1 g, and further prepared 0.45 g of a sputum preparation (trade name: KM-72, manufactured by Shin-Etsu Chemical Co., Ltd.) having a concentration of 10% by mass, which was separately prepared, to prepare a raw material solution ( II). In the above, a solution prepared by dissolving 85 g of a trisodium citrate aqueous solution having a concentration of 10% by mass in a concentration of 2% by mass was prepared in advance, and the solution was added thereto. Further, in the level 15, no sucrose fatty acid ester or a control compound was added, and the same amount of water was added instead, and the obtained solution was used as the raw material solution (II).

The trade names of the sucrose stearate and the control compound shown in Table 2 are as follows. Further, the following product 13) "sucrose fatty acid ester A" is a sucrose stearate used as an emulsifier f in the comparative example (Comparative Example 2, etc.) of the prior invention, and the following product 13) "SUNSOFT A- 121E" is a polyglycerol fatty acid ester (penta-laurate monoglyceride) used as an emulsifier c in the examples (Examples 7, 8 and the like) of the prior invention, and the following product 14) "SUNSOFT No. 681 SPV" In the examples of the prior invention (Example 7 and the like), it was used as an emulsifier d (combined with an emulsifier c) of a monoglyceride organic acid ester (glyceryl monostearate).

1) Sucrose stearate/HLB=5: trade name "Ryoto Sugar Ester S-570" (Mitsubishi-Chemical Foods Co., Ltd.)

2) Sucrose stearate/HLB=7: trade name "Ryoto Sugar Ester S-770" (Mitsubishi-Chemical Foods Co., Ltd.)

3) Sucrose stearate/HLB=9: trade name "Ryoto Sugar Ester S-970" (Mitsubishi-Chemical Foods Co., Ltd.)

4) Sucrose stearate/HLB=11: trade name "Ryoto Sugar Ester S-1170" (Mitsubishi-Chemical Foods Co., Ltd.)

5) Sucrose stearate/HLB=15: trade name "Ryoto Sugar Ester S-1570" (Mitsubishi-Chemical Foods Co., Ltd.)

6) Sucrose stearate/HLB=16: trade name "Ryoto Sugar Ester S-1670" (Mitsubishi-Chemical Foods Co., Ltd.)

7) Sucrose palmitate / HLB = 15: trade name "Ryoto Sugar Ester P-1570" (Mitsubishi-Chemical Foods Co., Ltd.)

8) Sucrose palmitate/HLB=16: trade name "Ryoto Sugar Ester P-1670" (Mitsubishi-Chemical Foods Co., Ltd.)

9) Sucrose myristate/HLB=16: trade name "Ryoto Sugar Ester M-1695" (Mitsubishi-Chemical Foods Co., Ltd.)

10) Sucrose oleate / HLB = 15: trade name "Ryoto Sugar Ester O-1570" (Mitsubishi-Chemical Foods Co., Ltd.)

11) Sucrose laurate/HLB=16: trade name "Ryoto Sugar Ester L-1695" (Mitsubishi-Chemical Foods Co., Ltd.)

12) Sucrose stearate/HLB unknown: trade name "sucrose fatty acid ester A (SE-A)" (Sun Chemical Co., Ltd.)

13) Pentalauric monolaurate/HLB14: trade name "SUNSOFT A-121E" (Sun Chemical Co., Ltd.)

14) glyceryl monostearate/HLB 8.5: trade name "SUNSOFT No. 681SPV" (Sun Chemical Co., Ltd.)

The raw material solution (II) is homogenized to obtain a beverage stock solution. The homogenization treatment was carried out using a homogenizer (Model 15MR, manufactured by APV Gaulin Co., Ltd.) in a laboratory at a treatment temperature of 20 ° C and a treatment pressure of 15 MPa.

The obtained beverage stock solution was diluted to a predetermined amount (10000 g) with ion-exchanged water and no added carbon dioxide so that the carbon dioxide capacity was 2.4, and then filled into a heat-resistant pressure PET bottle. Thereafter, sterilization at 65 ° C for 10 minutes was performed at a cold spot, and a milk carbonated beverage (hereinafter referred to as "beverage sample") packaged in a container was obtained. Further, the beverage had a sugar content (Bx) of 1.1, an acidity of 0.24, a pH of 3.5, an SNF of 0.5, and a carbon dioxide capacity of 2.4 as described above.

(2) Evaluation test of beverage samples

(2-1) Dispersibility during storage

The beverage sample prepared in (1) was allowed to stand in an incubator set at 5 ° C for 7 days. The sample after standing was inverted and mixed four times at a rate of one second, and then the contents were drained and the bottom surface of the container was observed. In the evaluation, the evaluation is carried out in four stages, and the lactic acid bacteria powder is substantially the whole of the bottom surface, and the score is 1 (×), and the remaining part of the lobes is set to the score 2 (Δ). One of the lobes was set to a score of 3 (○) at the front end, and a score of 4 ( ◎) was hardly left. Fig. 1 shows a photograph of the appearance of the bottom surface of the container which serves as a criterion for evaluation of dispersibility during storage. The evaluation results of the dispersibility at the time of storage are shown in Table 2.

(2-2) Precipitant block disintegration

The beverage sample prepared in (1) was allowed to stand in an incubator set at 5 ° C for 7 days. The sample after standing was inverted and mixed 15 times, so that the agglomerates (precipitates) which were precipitated and fixed to the bottom surface were completely peeled off from the bottom surface (not peeled off in a part of the level). After standing for 10 minutes and standing still, the bottom surface of the container was observed. The evaluation was carried out in three stages, and the precipitate was not completely peeled off, and the end portion before the lobes was left as a score of 1 (×), and the precipitate was peeled off from the bottom surface, but a part of the undisintegrated part was precipitated at the bottom. In order to score 2 (?), the precipitated block was completely peeled off, disintegrated, and the bottom was not precipitated, and the score was set to 3 (?). Fig. 2 shows a photograph of the appearance of the bottom surface of the container which serves as a criterion for evaluating the disintegration property of the precipitate. The results of evaluation of disintegration of the precipitates are shown together in Table 2.

The evaluation of any of the dispersibility at the time of storage (2-1) and the disintegration property of the precipitate (2-2) is a score of 3 (?) or more and no score of 1 (x) is regarded as pass, and The level is set to fail. The case where the specific sucrose fatty acid ester is contained in the qualified beverage sample is referred to as "Example", and the other target compound (user of the prior invention) is referred to as "Reference Example". The unqualified beverage sample was set as "Comparative Example".

As shown in Table 2, the beverage samples containing the specific kinds of sucrose fatty acid esters having specific HLB (Examples 1 to 11) were compared with the beverage samples containing the other sucrose fatty acid esters (Comparative Example 1), and the HLB was unknown. A beverage sample of sucrose fatty acid ester (Reference Example 1), and a beverage sample (Comparative Example 2) containing the polyglycerin fatty acid ester (fital laurate monoglyceride) evaluated as effective in the prior invention, and containing no sucrose A beverage sample such as a fatty acid ester (Comparative Example 3) is more excellent in the effect of improving the dispersibility and/or the disintegration property of the precipitated lactic acid bacteria powder when it is subjected to the destruction treatment, and is contained in the prior invention. A beverage sample (Reference Example 2) in which a polyglycerin fatty acid ester (penta-laurate monoglyceride) and a monoglycerin organic acid ester (succinic acid monostearate) are equivalent or more.

(2-3) Spillover when opening

The beverage sample prepared in (1) was allowed to stand in an incubator set at 5 ° C for 7 days. After the sample after standing was inverted and mixed for 4 times, the overflow of the plug ejection was observed. The evaluation was carried out in three stages, and the person who sprayed the beverage from the mouth of the container was set to score 1 (×), and the score was 2 (△) when the liquid level was raised to the vicinity of the mouth of the container due to the bubble. In the case where the liquid level is slightly increased, but the level of the problem is practically practical or the liquid level rise is hardly observed, the score is 3 (○). The results are shown in Table 3.

(2-4) Spillover when filling

In the case of (1), the case where the beverage stock solution was prepared by using the ion exchange water and the non-added carbon dioxide diluted to a predetermined amount to prepare a beverage sample was observed. The evaluation was carried out in three stages, and the person who sprayed the beverage from the mouth of the container was set to a score of 1 (×), the person who had a slight spray overflow was set to a score of 2 (Δ), and the liquid level was raised but the overflow was not set. Score 3 (○). The results are shown in Table 3.

First, based on the evaluation of the dispersibility at the time of storage (2-1) and the disintegration property of the precipitate (2-2), at least one of the effect of the present invention, that is, the disintegration property of the precipitate and the dispersibility during storage is ○. The case was set as an example (level E or more), and both of them were scores of 2 or 1 (Δ or ×) as a comparative example (level F). Further, based on the disintegration property of the precipitate, the dispersibility at the time of storage is more important, and the higher evaluation of the latter is set to a higher level of viewpoint, and the comprehensive level is calculated. Among them, it is considered that compared with the case where the dispersibility is the score 4 (◎) and the sedimentation disintegration property is the score 2 (Δ), both of them have a better overall appearance of the score of 3 (○), and are set to be higher. Level (B level). The results are shown together in Table 3.

Embodiments 5, 6, 7, 8, and 9 in the above embodiment are preferred embodiments having a higher overall level than the other embodiments. Further, Examples 6, 8, and 9 are more preferable embodiments in which the evaluation of both the discharge at the time of the discharge and the discharge at the time of the discharge is higher than the comprehensive level of the dispersibility at the time of storage and the disintegration property of the precipitate.

[Test Example 2] Effect of addition of sucrose fatty acid ester to dispersibility of lactic acid bacteria powder (non-destructive treatment) in carbonated beverages (Examples 10 to 11 and Comparative Examples 5 to 6)

The lactic acid bacteria powder (preparation example 2) which used the non-destruction treatment was used instead of the lactic acid bacteria powder (preparation example 1), and the level 10 (Example 8), level 11 (Example 9), A beverage sample (levels 16 to 19) was prepared in the same manner as in the standard 13 (comparative example 3) and the level 15 (comparative example 4), and the evaluation test of the dispersibility at the time of storage was carried out using the same.

The evaluation results are shown in Table 4 below. It has been confirmed that the specific sucrose fatty acid ester has an effect of improving the dispersibility of the microbial (lactic acid bacteria) bacterial powder regardless of the presence or absence of the destruction treatment of the microorganism (lactic acid bacteria).

[Industrial availability]

The present invention can be applied to a carbonated beverage containing a microbial cell such as lactic acid bacteria, a field of production thereof, and the like.

Claims (9)

 A carbonated beverage containing microbial cells, comprising (A) microbial cell powder, and (B) selected from the group consisting of sucrose stearate having an HLB of 6 to 17, sucrose oleate having an HLB of 14 to 16, and HLB being At least one sucrose fatty acid ester of the group consisting of 15 to 17 sucrose laurate and HLB 14 to 17 sucrose palmitate.    The carbonated beverage containing microbial cells according to claim 1, wherein the sucrose fatty acid ester (B) is selected from the group consisting of sucrose stearate having an HLB of 15.5 to 16.5 and sucrose oleate having an HLB of 14 to 16. The HLB is at least one of a group consisting of 15 to 17 sucrose laurate and HLB 14 to 17 sucrose palmitate.    The carbonated beverage containing microbial cells according to claim 2, wherein the sucrose fatty acid ester (B) is selected from the group consisting of sucrose oleate having an HLB of 14 to 16 and sucrose laurate having an HLB of 15 to 17, And at least one of the group consisting of sucrose palmitate having an HLB of 14.5 to 15.5.    The carbonated beverage containing microbial cells according to any one of claims 1 to 3, wherein the content of the sucrose fatty acid ester (B) in the beverage is 0.001 to 0.2% by mass.    The microbial cell-containing carbonated beverage according to any one of claims 1 to 3, wherein the microbial cell powder (A) destroys the treated microbial cell powder.    The microbial cell-containing carbonated beverage according to any one of claims 1 to 3, wherein the microbial cell powder (A) is a bacterial powder of lactic acid bacteria.    The carbonated beverage containing microbial cells according to claim 6, wherein the lactic acid bacteria are lactic acid bacteria of the genus Lactobacillus.    The carbonated beverage containing microbial cells according to any one of claims 1 to 3, wherein the beverage further comprises a dairy product.    A method for improving the dispersibility and/or disintegration property of a precipitate or agglomerate of a microbial cell powder in a carbonated beverage during production or storage, in which a microbial cell powder and a sucrose fatty acid ester are coexisted in a solution.