TWI556746B - A beverage composition containing lactic acid bacteria spores and a method for producing the same - Google Patents

Description

Drink composition containing lactic acid bacteria spores and preparation method thereof

A beverage composition, especially a beverage composition containing lactic acid spores.

"Lactic acid bacteria" refers to a carbohydrate capable of fermented lactic acid-producing bacteria lot of general term which includes (1) Lactobacillus (Lactobacillus) (2) the genus Leuconostoc (Leuconostoc) (3) Streptococcus (Streptococcus) (4 ) soccer genus (Pediococcus) (5) lactic acid bacteria spores (Sporolactobacillus) (6) Enterococcus genus (Enterococcus) (7) lactic acid coccus (Lactococcus) (8) meat genus (Carnobacterium) (9) wandering Lactococcus (Vagococcus) (10) four-coccus (Tetragenococcus) (11) Bifidobacterium (Bifidobacterium) (12) Singular genus (Atopobium) (13) the genus Weiss (Weissella) (14) to raise spent coccus ( Abiotrophia ) (15) Granulicatella (16) Oenococcus (17) Paralactobacillus . Existing research shows that lactic acid bacteria have many advantages for human health, such as improving the nutritional quality of food, promoting vitamin synthesis and enzyme production, stabilizing the intestinal flora, removing intestinal bacteria, producing antibacterial substances, enhancing host immunity, and reducing Cholesterol levels, reduce the risk of colorectal cancer, and inhibit tumors.

Most of the above lactic acid bacteria are not resistant to acid and heat, and the activity of lactic acid bacteria is greatly reduced after the lactic acid bacteria are industrially sterilized, and when the lactic acid bacteria enter the stomach of the human body and are mixed with gastric acid, the lactic acid bacteria are not only more difficult to maintain the original activity, but also the lactic acid bacteria. The number of colonies is also greatly reduced. The prior art is directed to the disadvantage that the lactic acid bacteria are not resistant to acid and heat, and the lactic acid bacteria are made of enteric gel. The material is coated to form a so-called capsule, which protects the lactic acid bacteria from being damaged by various acids and alkaline digestive juices in the digestive tract before reaching the small intestine, and the crystal ball type lactic acid beverage can achieve protection. The purpose of lactic acid bacteria is destroyed, but additional processing is required to increase costs.

On the other hand, most of the commercially available lactic acid bacteria drinks are products after the fermentation of dairy products. Therefore, the flavor is mostly dairy beverages. In addition to the inability to develop a variety of other beverages of different tastes, for lactose intolerance patients, when they are consumed, There may be undesired reactions such as diarrhea; in addition, the prior art lactic acid-containing beverages cannot be stored at room temperature, and if not completely sterilized, the bacteria are easily grown, causing food hygiene problems, and due to the prior art lactic acid-containing bacteria The beverages cannot be stored for a long time, so the industrial use is not suitable for overseas transportation and sales.

In view of the foregoing deficiency of the prior art, an object of the present invention is to provide a beverage composition containing lactic acid spores, wherein the spore has the characteristics of acid-proof and high temperature-resistant dormancy, so that the beverage composition can maintain a considerable amount of spores and The shelf life of the bacterium and the lactic acid spore-containing beverage composition are absorbed into the digestive tract by the human body, and the spore can reach the intestinal tract without being harmed by the stomach acid, thereby exerting an effect of promoting intestinal health.

In addition, since the lactic acid bacteria are present in the drink composition in a spore form, the taste of the beverage composition can be changed according to market demand without being limited to the fermented milk beverage form, and the lactic acid bacteria are contained based on the advantage of long-term preservation. The spore drink composition is more suitable for long-distance transportation without cryopreservation and is suitable for international marketing.

In order to solve the above-mentioned deficiency, the present invention provides a beverage composition containing lactic acid spores comprising lactic acid bacteria spores and an aqueous solution derived from sporolactobacillus sp.

According to the present invention, the aforementioned beverage composition containing lactic acid spores does not contain a product which is fermented by a dairy product via lactic acid bacteria, that is, the aqueous solution is a non-dairy product, and more preferably does not contain a dairy derivative such as lactose or milk protein. .

Preferably, the spores are derived from ( Sporolactobacillus dextrus ), Sporolactobacillus.inulinus , Sporolactobacillus.kofuensis , Sporolactobacillus.laevis , and L-lactic acid spores. Lactobacillus ( sporolactobacillus.laevolacticus ), Lactobacillus sp. ( Spirobactobacillus. nakayamae ), Sporolactobacillus.terrae or Sporolactobacillus.vineae .

More preferably, the spores are derived from the genus Sporolactobacillus nakayamae subsp. nakayamae or the sporolactobacillus nakayamae subsp. racemicus .

More preferably, the spores are from the Biological Resources Preservation and Research Center under the accession number BCRC 14647 ^T Sporolactobacillus . inulinus, BCRC 17095 N. lactis Naka subspecies ( Sporolactobacillus nakayamae subsp. nakayamae), BCRC 17096 inulin Lactobacillus spores, BCRC 17100 ^T Nagorno-Karabakh's spores Na Kaya Lactobacillus species, BCRC 17101 ^T Krakow spores Lactobacillus (Sporolactobacillus.kofuensis), BCRC 17103 ^T Carolina Lactobacillus sp. lactis Naka subspecies or BCRC 17104 ^T native spores of Lactobacillus sp. ( sporolactobacillus.terrae ).

According to the present invention, the "spore lactic acid bacterium" is a Gram-positive flagellated lactic acid bacterium belonging to anaerobic endospore, which is a sugar such as glucose, fructose or sucrose. Probiotics that produce lactic acid without gas production.

According to the present invention, "spore" as referred to herein is a propagule of a single cell or a small number of cells which can develop into a new individual after leaving the body; the spore itself stores only a small amount of nutrients and has a dormant effect, so that the spore can be in a harsh environment. It still retains the ability to spread and develops into new individuals under conditions of favorable growth.

Preferably, the beverage composition of the lactic acid spores, wherein the beverage composition containing the lactic acid spores is based on a volume of 30 ml (mL) to 100 mL per bottle, and the pH value is between Between 2.5 and 3.5, the lactic acid spore content is 1.0 x 10 ⁸ colony-forming unit (CFU) to 1.0 x 10 ¹⁰ CFU.

Preferably, the beverage composition containing the lactic acid spore has an acidity of from 0.1% to 3%; more preferably 0.5% to 0.02%.

Preferably, the beverage composition containing the lactic acid spore has a sugar content of 10 to 15; more preferably 12 ± 0.2.

Preferably, the beverage composition containing the lactic acid spore has a specific gravity of 0.5 (g/cm ³ ) to 1.5 g/cm ³ per cubic centimeter; more preferably 1.03 g/cm ³ ± 0.01 g/cm. ³ .

Preferably, the beverage composition containing the lactic acid spore further comprises a food supplement, and the food supplement has a health care gastrointestinal tract and a control body. Weight, strengthen immunity or maintain skin.

More preferably, the food supplement having the skin care effect selected is selected from the group consisting of collagen, hyaluronic acid, and soy bean extract.

More preferably, the food supplement having the gastrointestinal tract effect is selected from the group consisting of dietary fiber and aloe extract.

More preferably, the food supplement having the weight control effect is selected from the group consisting of capsicum extract, coffee extract, phaseolus vulgaris extract, and banana peel extract (banana peel). extract), bitter orange extract group (Citrus aurantium extract) and Garcinia extracts (Garcinia cambogia extract) thereof.

More preferably, the food supplement having the immunity enhancing effect is selected from the group consisting of agaricus blazei murill extract, cranberry seed extract and seaweed extract. Group.

According to the invention, "sugarness", also known as sweetness, refers to the percentage of grams of solid matter dissolved in a 100 gram sugar solution, and the refractive index of the sugar liquid can be measured by a refractometer having a sucrose percentage scale. To assess the sugar content.

According to the present invention, "acidity" means that a solution to be tested contains an edible acid, and the edible acid accounts for the percentage of the whole solution to be tested, wherein the edible acid can be phenolphthalein as an indicator and titrated with a standard lye, when titrated to At the end point (pH = 8.2, the indicator is red), the acidity of the solution to be tested can be calculated based on the volume consumed by the standard lye. Wherein the edible acid is preferably citric acid, Malic acid or proton dissociation has similar biocompatible food acids.

Preferably, the beverage composition containing the lactic acid spore further comprises a food additive, which is a sweetener, a odorant or a coloring agent.

According to the invention, the sweeteners include, but are not limited to, glycyrrhizin, sucralose, honey, fructose, erythritol, maltitol syrup, isomaltulose, lactitol, maltitol, mannitol, sorbitol And xylitol; odorants include, but are not limited to, salt, potassium chloride, cinnamyl alcohol, glutamic acid, and succinic acid; coloring agents include, but are not limited to, β-carotene, carotenoids (β-carotene) Carotenoids) and chlorophyll.

According to the present invention, the beverage composition containing the lactic acid spore can be additionally added with a food additive according to the demand to adjust the overall taste and flavor. For example, when the beverage composition containing the lactic acid spores is intended for use in a diabetic patient, the food additive may be a non-sucrose artificial sweetener such as aspartame.

In another aspect, the present invention also provides a method for producing a beverage composition containing lactic acid spores, comprising: mixing lactic acid bacteria spores and an aqueous solution to form a lactic acid bacteria spore mixture, wherein the lactic acid bacteria spores are derived from spore lactic acid bacteria ( Spirolactobacillus sp.); sterilizing the lactic acid spore mixture; adjusting the pH value of the lactic acid spore mixture; and obtaining a beverage composition containing lactic acid spores, wherein the lactic acid spore-containing beverage composition does not comprise dairy products The product is fermented by lactic acid bacteria.

According to the invention, the "aqueous solution" means water-based Any solution, and optionally other solute may be added to suspend lactic acid bacteria spores therein; in a preferred embodiment of the present invention, the aqueous solution is an aqueous solution composed of pectin, garnish and water; In another preferred embodiment of the present invention, the aqueous solution is an aqueous solution composed of hyaluronic acid and water.

Preferably, the manufacturing method, wherein the step of mixing the lactic acid bacteria spores and the aqueous solution comprises: mixing the lactic acid bacteria spores, an aqueous solution, and a food supplement to form the lactic acid bacteria spore mixture.

More preferably, the food supplement is selected from the group consisting of collagen, hyaluronic acid, dietary fiber, aloe extract, capsicum extract, coffee extract (coffee) extract), white kidney bean extract (phaseolus vulgaris bean extract), banana skin extract (banana peel extract), bitter orange extract (Citrus aurantium extract), Garcinia extracts (Garcinia cambogia extract), Agaricus extract A group consisting of (agaricus blazei murill extract), cranberry seed extract, seaweed extract, and soy bean extract.

Preferably, the step of mixing the lactic acid bacteria spores with an aqueous solution, wherein the volume of the lactic acid bacteria spore mixture is between 30 mL and 100 mL, and the lactic acid bacteria spore content is between 1.0 x 10 ⁸ CFU and 1.0 x 10 ¹⁰ CFU; and in the step of adjusting the pH value of the lactic acid bacteria spore mixture, the pH value is between 2.5 and 3.5.

Preferably, the sterilization temperature is between 80 ° C and 110 ° C, and the sterilization time is between 0.03 minutes and 30 minutes.

According to the present invention, the step of adjusting the pH value of the lactic acid spore mixture and the step of sterilizing can be adjusted as needed. Preferably, the step of sterilizing is carried out after the step of adjusting the pH value of the lactic acid spore mixture. Alternatively, the pH value of the lactic acid spore mixture can be adjusted after the sterilization step.

After the lactic acid bacteria spore-containing beverage composition of the present invention is subjected to a sterilization step, the spores contained in the beverage composition are put into a dormant state; and by adjusting the pH value, the sugar content, the acidity and the specific gravity of the beverage composition, the beverage composition can be made Maintain a considerable number of spore colonies, and extend the overall shelf life of the beverage composition; and after drinking by the human body, the spore can be harmed by gastric acid and reach the intestine, thereby effectively promoting intestinal health and enhancing host immunity. .

When the food supplement containing the lactic acid spore drink composition is collagen, the beverage composition containing the lactic acid spore has an acidity of between 0.1% and 3%; and the sugar content is between 10 and 15. And when the specific gravity is between 0.5 g/cm ³ and 1.5 g/cm ³ , it can maintain a better flavor without affecting the overall mouthfeel, and therefore the beverage composition containing the lactic acid spore according to the present invention can be In addition to the dual health benefits of collagen and lactic acid bacteria, the advantages of long-term preservation and the aforementioned effects can be maintained.

According to the manufacturing method of the present invention, the beverage composition containing lactic acid spores is not required to be produced by mixing and fermenting lactic acid bacteria and dairy products, so that the type of the aqueous solution can be selected according to the demand, and the taste can break through the existing lactic acid beverage to make the dairy product The limitation of the substrate can also be used by patients who are allergic to milk protein or lactose intolerance; and by adjusting the pH value and simple sterilization, the effect of breeding of the bacteria in the process of storage can be avoided, thereby achieving It can be sold at room temperature without refrigeration.

In the following examples, the BCR 14647 ^T Sporolactobacillus. inulinus lactic acid strain was cultured using the Bioresource Conservation and Research Center, and spores were generated with appropriate survival pressure, and for temperature and acid. The base value measures the tolerance of the lactic acid bacteria spores to determine the most suitable temperature and pH conditions to prepare the desired beverage composition containing the lactic acid spores.

Use other BCRC 17095 N. sp. lactis nakayamae subsp. nakayamae , BCRC 17096 inulin, Lactobacillus sp., BCRC 17100 ^T. serrata, N. serrata, BCRC 17101 ^T A similar strain can be achieved by the strain of Sporolactobacillus.kofuensis , BCRC 17103 ^T. laccase, or the BCRC 17104 ^T strain of Sporolactobacillus.terrae .

The invention is further illustrated by the following examples which are not intended to limit the invention. A person skilled in the art can make some modifications and modifications without departing from the scope of the invention.

Preparation example Strain material

The spore lactic acid bacteria used in the following examples are spore lactic acid bacteria strains, which are purchased from the Food Industry Research Institute and registered as the Biological Resources Preservation and Research Center under the accession number BCRC 14647 ^T Inulinum sporotrichum. ( Sporolactobacillus. inulinus The lactic acid strain was cultured, and after thawing the cryotube, it was activated with MRS liquid culture solution (purchased from Merck) containing 5% glucose and anaerobic at 45 ° C (80% N ₂ , 10% H ₂ , 10% CO). ₂ ) Incubating for 24 hours to 48 hours, a high yield of spores can be obtained in a short time; after heating at 70 ° C for 30 minutes to extinction the general lactic acid bacteria, and then culturing with MRS liquid medium containing 5% glucose, measuring The number of colonies of lactic acid bacteria spores to determine the content of lactic acid bacteria spores.

Example 1 Resistance Test

In this embodiment, spore lactic acid bacteria were cultured under different temperature conditions and different pH-base liquid medium, and the number of bacteria before and after culture was decreased to determine the influence of temperature and pH value on lactic acid bacteria spores.

(1) Effects on lactic acid bacteria spores at different temperatures

The following specified contents of lactic acid bacteria spores were treated under the conditions of MRS liquid medium containing 5% glucose and pH 4.0, and the temperature conditions were 80 ° C, 30 minutes (min), 90 ° C, 3 min. , 100 ° C, 0.3 min, 110 ° C, 0.03 min, to observe the reduction of the number of bacteria. As shown in Table 1, although the sterilization conditions as described above can almost eliminate most of the bacteria, and the number of colonies before and after sterilization is not much different, it shows that 80 ° C, 30 min temperature conditions can effectively eliminate other bacteria, It also allows lactic acid bacteria to survive by heat-resistant forms of spores. The least sterilizing value (LSV) is a sterilization effect on the yeast, and the sterilization time is 300 minutes.

(2) Effects of different pH values (pH values) on lactic acid bacteria spores

The lactic acid bacteria spores specified below are sterilized at 80 ° C, 90 ° C, 100 ° C and 110 ° C under the conditions of MRS liquid medium containing 5% glucose, and cultured in different pH-base liquid medium to culture spore lactic acid bacteria, acid The base values were 2.5, 3.0, 3.5, and 4.0, respectively, and the inhibition of the growth of spore lactic acid bacteria by different pH values was confirmed. As shown in Table 2, spore lactic acid bacteria inhibit growth as the pH value decreases.

From Table 1 and Table 2, the spore lactic acid bacteria inhibited the growth of spore lactic acid bacteria at 80 ° C, 30 min sterilization conditions and pH value of 3.5, indicating that the spore lactic acid bacteria can be stored in the form of dormant spores under specific pH conditions.

Example 2 Preparation of a beverage composition containing lactic acid spores

Collagen and lactic acid bacteria spores are suspended in an aqueous solution composed of pectin, cyanobacteria and water to form a lactic acid bacterium spore mixture, and the lactic acid bacterium spore mixture is prepared into a volume system of each bottle of lactic acid bacteria spore-containing beverage composition. 30 mL to 100 mL, and then make a beverage composition containing lactic acid bacteria spores with a collagen content of 100 mg/mL to 200 mg/mL and a lactic acid bacteria spore content of at least 10 ⁸ CFU by ultra-high temperature sterilization. The alkali value is between 2.5 and 3.5; the sugar degree is 12±0.2; the acidity is 0.5±0.02%; the specific gravity is 1.03±0.01g/cm ³ , and the package is packaged in a sterile sealed packaging process. The beverage composition containing lactic acid spores exhibits a good flavor and mouthfeel.

Example 3 Stability Test of Drink Composition Containing Lactic Acid Spores

The sealed package of the sample A to the sample F containing the lactic acid spore-containing beverage composition obtained according to the foregoing embodiment is stored at 30 ° C or 40 ° C, and each period from the start (0 months) to 6 months The number of bacteria in the beverage composition containing lactic acid bacteria spores was 10 ⁸ CFU/30 mL-100 mL or more. As shown in Table 3, samples A to F were stored at 30 ° C or 40 ° C from the start (0 months) to 6 months of storage, and the number of colonies could be maintained above 10 ⁸ CFU/30 mL to 100 mL or more. .

Example 4 Gastric acid tolerance test of a beverage composition containing lactic acid spores

In this embodiment, the gastric acid is simulated by using the eluate, and the lactic acid spore-containing beverage composition obtained in the above embodiment is filtered through a filtration membrane and placed in an eluate to test the resistance of the spore in the beverage composition containing the lactic acid spore to gastric acid. Receptiveness, the detailed steps were as follows: 51 mL of hydrochloric acid solution (HCl) was weighed in a measuring cylinder, and a 6 liter (L) solution was prepared in pure water to form a simulated gastric acid eluate. Take 900 mL of the eluate, warm the solution to 37 ° C and stir at 75 rpm. After the temperature of the eluate is stable, filter the lactic acid bacteria spores with 0.45 μm filter membrane together with 0.45. The μm filter membrane was poured into the solution for gastric acid tolerance test, and the bacterial count was measured for 1 hour to 6 hours. As shown in Table 4, the number of colonies was maintained above 10 ⁸ CFU after the lactic acid bacteria spores in each sample passed the gastric acid tolerance test for 1 hour to 6 hours.

Example 5 Preparation of a beverage composition containing lactic acid bacteria spores

The lactic acid bacteria spores are suspended in an aqueous solution composed of hyaluronic acid and water to form a lactic acid bacteria spore mixture, and the lactic acid bacteria spore mixture is prepared by ultra-high temperature sterilization to have a hyaluronic acid content of 500 mg/mL and a lactic acid bacteria spore content of at least 10 ⁸ The volume of CFU is 30 mL to 50 mL of the beverage composition containing lactic acid spores, such that the pH value is between 2.5 and 3.5; the sugar degree is 12±0.2; the acidity is 0.5±0.02%; the specific gravity is 1.03±0.01. g/cm ³ and packaged in a sterile sealed packaging process.

Based on the above examples, the composition of the beverage containing lactic acid spores according to the present invention can be maintained at 30 ° C or 40 ° C for 6 months, the number of colonies can be maintained above 10 ⁸ CFU; and the lactic acid bacteria spores are 1 hour to 6 hours. After the gastric acid tolerance test, the number of colonies can be maintained above 10 ⁸ CFU.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a preferred embodiment of a method for producing a lactic acid spore-containing beverage composition of the present invention.

Claims (14)

A beverage composition containing lactic acid bacteria spores, comprising lactic acid bacteria spores and an aqueous solution, and the lactic acid bacteria spores are derived from sporolactobacillus sp., wherein the beverage composition containing lactic acid spores is introduced in a volume per bottle. Based on 30 ml (mL) to 100 mL, the pH value is between 2.5 and 3.5, and the lactic acid spore content is between 1.0 x 10 ⁸ CFU and 1.0 x 10 ¹⁰ CFU. The beverage composition containing lactic acid spores according to claim 1, wherein the lactic acid spores are derived from ( Sporolactobacillus dextrus ), Sporolactobacillus inulinus , Sporolactobacillus kofuensis , ( Sorolactobacillus) Laevis ), Lactobacillus lactis ( sporolactobacillus laevolacticus ), Sporolactobacillus nakayamae , Sporolactobacillus terrae or Sporolactobacillus vineae . The beverage composition containing lactic acid spores according to claim 1, wherein the lactic acid spores are derived from Sporolactobacillus nakayamae subsp. nakayamae or Lactobacillus sp. lactis ( Sporolactobacillus) nakayamae subsp. racemicus). The requested item 1 of the spores of lactic acid bacteria beverage containing composition, wherein the lactic acid-based spores from Bioresource Center Storage and number BCRC 14647 ^T Lactobacillus spores inulin (Sporolactobacillus.inulinus), BCRC 17095 Nacka s spore species Lactobacillus Na Kaya (Sporolactobacillus nakayamae subsp. nakayamae), BCRC 17096 inulin Lactobacillus spores, BCRC 17100 ^T Nagorno-Karabakh's spores Na Kaya Lactobacillus species, BCRC 17101 ^T Krakow Lactobacillus spores ( Sporolactobacillus.kofuensis ), BCRC 17103 ^T. lactis L. subsp. natto or BCRC 17104 ^T native spore lactobacillus ( sporolactobacillus.terrae ). The lactic acid spore-containing beverage composition according to any one of claims 1 to 4, further comprising a food supplement. The lactic acid spore-containing beverage composition according to claim 5, wherein the food supplement is selected from the group consisting of collagen, hyaluronic acid, dietary fiber, aloe extract, and pepper extract. Capsicum extract, coffee extract, phaseolus vulgaris extract, banana peel extract, Citrus aurantium extract, Garcinia Cambogia extract ( Garcinia A group consisting of cambogia extract), agaricus blazei murill extract, cranberry seed extract, seaweed extract, and soy bean extract. The lactic acid spore-containing beverage composition according to claim 1, which further comprises a food additive, and the food additive is a sweetener, a odorant or a coloring agent. The lactic acid spore-containing beverage composition according to claim 7, wherein the sweetener is selected from the group consisting of glycyrrhizin, sucralose, honey, fructose, erythritol, maltitol syrup, isomaltulose, lactitol, A group consisting of maltitol, mannitol, sorbitol, and xylitol. a beverage composition containing lactic acid spores as claimed in claim 7 The medium odorant is selected from the group consisting of salt, potassium chloride, cinnamyl alcohol, glutamic acid, and succinic acid. The lactic acid spore-containing beverage composition according to claim 7, wherein the coloring agent is selected from the group consisting of β-carotene, carotenoids, and chlorophyll. A method for producing a beverage composition of a lactic acid bacterium spore according to any one of claims 1 to 10, comprising: mixing lactic acid bacteria spores with an aqueous solution to form a lactic acid bacteria spore mixture, the total volume of the lactic acid bacteria spore mixture Between 30mL and 100mL, and the lactic acid spore content is between 1.0 x 10 ⁸ CFU and 1.0 x 10 ¹⁰ CFU, wherein the lactic acid spores are derived from sporolactobacillus sp.; the lactic acid spore mixture is subjected to Sterilizing; adjusting the pH value of the lactic acid bacteria spore mixture between 2.5 and 3.5; and obtaining a beverage composition containing lactic acid spores. The method for producing a beverage composition containing lactic acid spores according to claim 11, wherein the step of mixing the lactic acid bacteria spores with an aqueous solution comprises: mixing lactic acid bacteria spores, an aqueous solution, and a food supplement to form the lactic acid bacteria spores. mixture. The method for producing a lactic acid spore-containing beverage composition according to claim 12, wherein the food supplement is selected from the group consisting of collagen, hyaluronic acid, dietary fiber, aloe extract, Capsicum extract, coffee extract, phaseolus vulgaris bean extract, banana peel extract, Citrus aurantium extract, garcinia Garcinia cambogia extract (agaricus blazei murill extract), cranberry seed extract, seaweed extract and soy bean extract group. The method for producing a beverage composition containing lactic acid spores according to claim 11, wherein the sterilization temperature is from 80 ° C to 110 ° C, and the sterilization time is from 0.03 minutes to 30 minutes.