WO2024004138A1 - Beverage and production method for beverage - Google Patents

Beverage and production method for beverage Download PDF

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Publication number
WO2024004138A1
WO2024004138A1 PCT/JP2022/026227 JP2022026227W WO2024004138A1 WO 2024004138 A1 WO2024004138 A1 WO 2024004138A1 JP 2022026227 W JP2022026227 W JP 2022026227W WO 2024004138 A1 WO2024004138 A1 WO 2024004138A1
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WIPO (PCT)
Prior art keywords
beverage
mass
paracasei
milk
bacteria
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PCT/JP2022/026227
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French (fr)
Japanese (ja)
Inventor
将尉 杉野
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森永乳業株式会社
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Priority to PCT/JP2022/026227 priority Critical patent/WO2024004138A1/en
Publication of WO2024004138A1 publication Critical patent/WO2024004138A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Definitions

  • the present invention relates to a beverage and a method for producing the beverage.
  • ingesting lactic acid bacteria has health-promoting effects such as improving the intestinal environment. It is thought that such health-promoting effects of lactic acid bacteria are exerted not only when live bacteria are ingested, but also when killed bacteria are ingested.
  • Patent Document 1 describes food and drink products containing Lactobacillus paracasei strain MCC1849 (NITE BP-01633).
  • Lactobacillus paracasei MCC1849 (NITE BP-01633) strain is a lactic acid bacterium useful for the prevention and defense of various infections, that is, it has a high IL-12 production promoting effect or an immunostimulating effect, and preferably those effects. It has been described that this is a lactic acid bacterium that does not easily deteriorate in the human body.
  • Patent Document 2 describes a milk-containing food or drink that has a non-fat milk solid content of 9% by mass or more and contains bacteria belonging to Lactobacillus paracasei. Further, it is described that this milk-containing food/beverage product contains a large amount of non-fat milk solids and has a reduced salty taste.
  • Patent Document 1 In the foods and drinks described in Patent Document 1 and Patent Document 2, there was room for improvement in flavor such as reducing sourness and/or enhancing body taste.
  • One of the objects of the present invention is to provide a beverage with reduced acidity and/or enhanced body taste, and a method for producing the beverage.
  • a method for producing a beverage comprising adding to a beverage containing less than 8.0% by mass.
  • a method for reducing the sourness and/or enhancing the richness of a beverage which includes adding bacteria belonging to Lacticaseibacillus paracasei to a beverage with a non-fat milk solids content of less than 8.0% by mass. method for.
  • An agent for reducing acidity and/or enhancing body taste of a beverage with non-fat milk solid content of less than 8.0% by mass which contains bacteria belonging to Lacticaseibacillus paracasei as an active ingredient .
  • the present invention provides a beverage with reduced acidity and/or enhanced body taste, and a method for producing the beverage.
  • the beverage of this embodiment is a beverage containing bacteria belonging to Lacticaseibacillus paracasei and non-fat milk solids.
  • the genus Lacticaseibacillus is a genus that was split from the genus Lactobacillus and created using Lacticaseibacillus caei as the type species (Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O 'Toole PW, Pot B, Vandamme P, Walter J, et al.
  • a taxonomic note on the genus Lactobacillus Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.
  • the genus Lactobacillus includes a total of 21 species, including Bacillus casei (Basonym: Lactobacillus casei) and Lactobacillus paracasei, which was previously classified as the genus Lactobacillus (as of April 2020). month).
  • Bacteria belonging to Bacillus paracasei have been described by Zheng, J.; (2020), the bacterium is not particularly limited as long as it is identified as Bacillus paracasei according to the bacterial classification criteria described in (2020).
  • Bacteria belonging to Bacillus paracasei include Bacillus paracasei subsp. paracasei (Lacticaseibacillus paracasei subsp. paracasei) and Lacticaseibacillus paracasei subsp. tolerans (Lacticaseibacillus paracasei subsp. tolerans).
  • Bacteria belonging to Lactobacillus paracasei include bacteria belonging to the bathonym Lactobacillus paracasei. Bacteria belonging to Lactobacillus paracasei include Lactobacillus paracasei subsp. Lactobacillus paracasei subsp. paracasei and Lactobacillus paracasei subsp. Contains bacteria belonging to two subspecies of Lactobacillus paracasei subsp. tolerans.
  • bacteria belonging to Bacillus paracasei include the World Federation for Culture Collage (WFCC), such as ATCC25302, DSM20008, JCM8130, NBRC15889, and NCIMB700151.
  • WFCC World Federation for Culture Collage
  • Bacterial strains stored at participating microbial repositories and Examples include strains deposited with international depositary authorities based on the Budapest Treaty (Budapest Treaty on the International Recognition of the Deposit of Microorganisms for the Purposes of Patent Procedures) such as NITE BP-01633.
  • Lactobacillus paracasei MCC1849 (NITE BP-01633) is preferred.
  • Lactobacillus paracasei MCC1849 (NITE BP-01633) is a bacterial strain isolated from human feces. The strain was transferred to Lactobacillus paracasei on June 6, 2013 at the Patent Microbial Depositary Center, National Institute for Product Technology Evaluation (Room 122, 2-5-18 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, 292-01818). It was transferred to the International Deposit under the Budapest Treaty on January 31, 2014, and given the accession number NITE BP-01633.
  • the bacterial taxonomic classification of this strain as Lacticaseibacillus paracasei is due to cell morphology, motility, sporulation, Gram staining, catalase, gas production from glucose, and sugar fermentation. Confirmed by gender.
  • the bacteria belonging to Bacillus paracasei are not limited to the above-mentioned strains, and may be strains that are substantially equivalent to the same strains.
  • the term "substantially equivalent strain” refers to a strain belonging to Lacticacei Bacillus paracasei that has the same degree of acidity reduction and/or body taste enhancement effect as the deposited strain.
  • a strain that is substantially equivalent to the same strain has a sequence identity of 98% or more between the DNA base sequence of its 16S rRNA gene and the DNA base sequence of the 16S rRNA gene of the deposited strain. It is preferably at least 99%, more preferably at least 99%, even more preferably 100%.
  • Sequence identity is determined by performing pairwise alignment between the DNA base sequence of the 16S rRNA gene of the above-mentioned equivalent strain and the DNA base sequence of the 16S rRNA gene of the above-mentioned deposited strain, and determining the base position for each position for all positions that can be compared.
  • the type of matches and mismatches are specified, and the ratio of the number of positions with matching bases among all positions that can be compared is expressed as a percentage.
  • strains that are substantially equivalent to the above-mentioned strains have different bacterial taxonomic characteristics such as cell morphology, motility, sporulation, Gram staining, catalase, gas production from glucose, and sugar fermentability.
  • the strain is the same as the deposited strain.
  • the bacteria belonging to Bacillus paracasei in the present invention may be obtained by mutation treatment, genetic recombination, selection of natural mutant strains, etc. from the deposited strain or a strain substantially equivalent thereto, as long as the effects of the present invention are not impaired. It may be a strain bred by.
  • the bacteria belonging to Bacillus paracasei in this embodiment may be live bacteria or dead bacteria, but preferably dead bacteria. By using killed bacteria, quality control of the beverage of this embodiment becomes easier. Killed bacteria belonging to Bacillus paracasei can be obtained by heating a culture of the bacteria.
  • the lower limit of the content of bacteria in the beverage of this embodiment is not particularly limited, but is preferably 1.0 x 10 8 CFU/g or more, more preferably 2.0 x 10 8 CFU/g or more.
  • the upper limit of the content of the bacteria in the beverage of this embodiment is not particularly limited, but is preferably 1.0 ⁇ 10 9 CFU/g or less.
  • the content range of the bacteria in the beverage of this embodiment is preferably 1.0 ⁇ 10 8 to 1.0 ⁇ 10 9 CFU/g, and preferably 2.0 ⁇ 10 8 to 1.0 ⁇ 10 9 CFU/g. is more preferable.
  • CFU stands for "Colony Forming Unit".
  • the colony forming unit is the number of colonies produced when bacteria are seeded on a solid medium on which they grow, and serves as an indicator of the number of viable bacteria.
  • CFU When the bacteria are dead, the "CFU” can be read as “individuals” (number of cells). In this specification, “CFU” is also used for the number of dead cells, but it means “individual” (number of cells).
  • Bacteria belonging to Bacillus paracasei may be contained in the form of a culture containing cells of the same bacterium, or may be contained in the form of cells recovered from the culture. Further, the above-mentioned culture may be contained in the form of a dried product such as a heat-dried product or a freeze-dried product.
  • the method for culturing bacteria belonging to Bacillus paracasei is not particularly limited, and methods commonly used for culturing lactic acid bacteria can be used as appropriate.
  • the culture temperature may be 25-50°C, preferably 35-42°C.
  • the culture may be carried out under either aerobic conditions or anaerobic conditions, but it is preferable to carry out the culture under anaerobic conditions.
  • the culture can be carried out while aerating an anaerobic gas such as carbon dioxide gas.
  • it may be cultured under microaerobic conditions such as liquid static culture.
  • the medium for culturing Bacillus paracasei is not particularly limited, and any medium commonly used for culturing lactic acid bacteria can be used as appropriate. That is, as a carbon source, for example, saccharides such as galactose, glucose, fructose, mannose, cellobiose, maltose, lactose, sucrose, trehalose, starch, starch hydrolyzate, and blackstrap molasses can be used depending on their assimilation properties.
  • the nitrogen source for example, ammonium salts and nitrates such as ammonia, ammonium sulfate, ammonium chloride, and ammonium nitrate can be used.
  • inorganic salts for example, sodium chloride, potassium chloride, potassium phosphate, magnesium sulfate, calcium chloride, calcium nitrate, manganese chloride, ferrous sulfate, etc.
  • organic ingredients such as peptone, soybean flour, defatted soybean meal, meat extract, and yeast extract may be used.
  • MRS medium can be suitably used as the prepared medium.
  • Non-fat milk solids means milk solid content other than milk fat.
  • Non-fat milk solids can be determined by quantifying the amount of fat in the beverage using the Gerber method, etc., and determining the amount of water in the beverage using the direct drying method, and then determining the amount of fat in the beverage using the following formula from these quantitative values.
  • Non-fat milk solid content total solid content - milk fat content
  • the upper limit of the content of non-fat milk solid content in the beverage of this embodiment is less than 8.0% by mass with respect to the total mass of the beverage of this embodiment The content is preferably 7.0% by mass or less, more preferably 4.0% by mass or less.
  • the lower limit of the content of non-fat milk solids in the beverage of this embodiment is determined in consideration of the physical properties and palatability of the beverage, and is 0.1% by mass with respect to the total mass of the beverage of this embodiment.
  • the content is preferably at least 0.5% by mass, more preferably at least 1.5% by mass, even more preferably at least 3.0% by mass.
  • the content range of nonfat milk solids in the beverage of this embodiment is preferably 0.1 to 7.9% by mass, and 0.5 to 7.0% by mass based on the total mass of the beverage of this embodiment. %, more preferably 1.5 to 4.0% by mass, and even more preferably 3.0 to 4.0% by mass.
  • the beverage of this embodiment may contain milk fat.
  • the milk fat content in the beverage of this embodiment means milk solid content other than non-fat milk solid content.
  • the amount of milk fat in a drink can be determined by the Gerber method or the like.
  • the upper limit of the milk fat content in the beverage of this embodiment is preferably 4.0% by mass or less, more preferably 2.0% by mass or less, and 0.0% by mass or less, more preferably 2.0% by mass or less, based on the total mass of the beverage of this embodiment. More preferably, it is 5% by mass or less. In beverages with milk fat content in such a range, there is a particular problem of reducing acidity and/or enhancing body taste.
  • the lower limit of the milk fat content in the beverage of this embodiment is determined taking into consideration the physical properties and palatability of the beverage, and is 0.01% by mass or more based on the total mass of the beverage of this embodiment. It is preferably 0.05% by mass or more, and more preferably 0.05% by mass or more.
  • the range of milk fat content in the beverage of this embodiment is preferably 0.01 to 4.0% by mass, and 0.01 to 2.0% by mass, based on the total mass of the beverage of this embodiment. It is more preferably 0.05 to 2.0% by mass, even more preferably 0.05 to 0.5% by mass.
  • the upper limit of the pH of the beverage of this embodiment is preferably 5.0 or less, more preferably 4.2 or less.
  • the lower limit of pH of the beverage of this embodiment is preferably 3.0 or more, more preferably 3.8 or more.
  • the pH range of the beverage of this embodiment is preferably 3.0 to 5.0, more preferably 3.8 to 4.2.
  • the problem of reducing acidity and/or enhancing body taste is particularly present as the pH is lower.
  • the pH of the beverage of this embodiment can be measured using a commercially available pH measuring device such as a pH test paper or a pH meter.
  • the beverage of this embodiment may contain optional components other than the above-mentioned components as appropriate within a range that does not impair the effects of the present invention.
  • Such ingredients include, for example, bacteria other than Bacillus paracasei, oils and fats (animal and vegetable origin), dietary fibers, emulsifiers, stabilizers, thickeners, sugars, sugar alcohols, polysaccharides, and pH adjusters. , fatty acid esters, flavoring agents, perfumes, excipients, etc.
  • Bacteria other than Bacillus paracasei examples include bacteria belonging to the genus Lactocasei other than Bacillus paracasei, bacteria belonging to the genus Lactobacillus, and bacteria belonging to the genus Bifidobacterium. Examples include bacteria.
  • bacteria belonging to the genus Bifidobacterium those used in fermented milk and lactic acid bacteria drinks can be used without particular restriction, and examples include Bifidobacterium longum.
  • the content of bacteria belonging to the genus Bifidobacterium can be selected within a normal range depending on the form of the product.
  • Bacteria other than Bacillus paracasei may be live bacteria or dead bacteria.
  • the content of bacteria other than Lacticacei Bacillus paracasei in the beverage of this embodiment can be selected within a normal range depending on the form of the product.
  • the beverage of this embodiment is preferably a fermented milk beverage.
  • the above-mentioned fermented milk drinks include 1) milk, etc. containing milk or non-fat milk solids equivalent to or higher than milk, which is fermented with lactic acid bacteria or yeast, and made into a liquid, or 2) milk, etc., which is fermented with lactic acid bacteria or yeast. Beverages that are processed or made from other ingredients. For example, in Japan, in accordance with the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No.
  • fermented milk and whey other ingredients other than milk components may be added/or Drinks that are obtained by mixing with non-added drinking water and in which at least 40% (m/m) of the total beverage is fermented milk are called "Drinks based on Fermented Milk”. , is preferable as the fermented milk drink of this embodiment.
  • beverage manufacturing method of the present embodiment is a beverage manufacturing method that includes adding bacteria belonging to Bacillus paracasei to a beverage containing less than 8.0% by mass of non-fat milk solids. .
  • Beverages containing less than 8.0% by mass of non-fat milk solids to which bacteria belonging to Bacillus paracasei are added may, for example, be mixed with raw materials other than the lactic acid bacteria starter to contain 8.0% by mass of non-fat milk solids. It can be produced by preparing a raw material liquid by adjusting the concentration to less than 100 ml, and adding a lactic acid bacteria starter to the prepared raw material liquid and fermenting it to prepare a fermented product.
  • the beverage of this embodiment is not particularly limited, except that bacteria belonging to Bacillus paracasei are blended into a beverage containing less than 8.0% by mass of non-fat milk solids, and can be produced by a normal method. be able to.
  • the non-fat milk solid content in the beverage of this embodiment can be reduced to less than 8.0% by mass of the total mass of the beverage by a method of concentrating the non-fat milk solid content or a method of adding water to milk components prepared using milk raw materials. Can be adjusted.
  • the milk raw material both milk raw materials subjected to membrane treatment and milk raw materials not subjected to membrane treatment can be used, but milk without membrane treatment can be used. Raw materials are preferred.
  • the proportion occupied by the milk raw material is preferably 20% by mass or more, more preferably 25% by mass or more, and even more preferably 30% by mass or more.
  • “dairy raw material” refers to raw material derived from milk. Dairy raw materials include, for example, raw milk, skim milk, skim concentrated milk, whole milk powder, skim milk powder, cream, butter, butter oil, cheese, concentrated milk, evaporated condensed milk, unsweetened skimmed condensed milk, sweetened condensed milk, cream powder, whey powder.
  • milk raw material used in the beverage of this embodiment it is preferable to use one or more selected from the group consisting of raw milk, skim milk, skim concentrated milk, whole milk powder, skim milk powder, cream, butter, and whey powder.
  • the beverage of this embodiment is a liquid fermented milk or a lactic acid bacteria drink
  • a starter cultured with lactic acid bacteria other than bacteria belonging to Lacticasei Bacillus paracasei is used to ferment milk raw materials before or after fermentation. Lactobacillus paracasei can be added at any time.
  • Another embodiment of the present invention provides a method for reducing the sourness of a beverage and/or comprising adding bacteria belonging to Lacticaseibacillus paracasei to a beverage having less than 8.0% by weight non-fat milk solids. Or it is a method for enhancing body taste.
  • Yet another embodiment of the present invention relates to a method belonging to Lacticaseibacillus paracasei for reducing acidity and/or enhancing body taste in a beverage with non-fat milk solids content of less than 8.0% by mass. It is the use of bacteria.
  • Yet another embodiment of the present invention provides for reducing the acidity and/or increasing the richness of a beverage containing bacteria belonging to Lacticaseibacillus paracasei as an active ingredient and having a non-fat milk solids content of less than 8.0% by mass. It is an agent for enhancing taste. Preferred forms of this agent include, for example, frozen products, heat-dried products, and lyophilized products of bacterial cultures belonging to Lacticacei Bacillus paracasei. From this point of view, the present embodiment also provides a non-fat milk solid content of less than 8.0% by mass, in which the active ingredient is a frozen product, a heat-dried product, or a lyophilized product of a culture of bacteria belonging to Lacticcasei Bacillus paracasei. Provided is an agent for reducing acidity and/or enhancing body taste of beverages.
  • Yet another embodiment of the present invention provides bacteria belonging to Bacillus paracasei for use in reducing acidity and/or enhancing body taste of beverages with non-fat milk solids content of less than 8.0% by mass. It is.
  • Lactobacillus paracasei MCC1849 NITE BP-01633 is preferred.
  • Lactobacillus paracasei MCC1849 (NITE BP-01633) is a frozen product of dead bacteria (referred to as MCC1849 culture in the examples), and the number of bacteria (number of cells) can be any number depending on the specifications of the frozen product.
  • the blending amount can be changed as appropriate so that the following is achieved. In this test, a frozen material with a bacterial count of 400 billion per gram of frozen material was used.
  • the lyophilized product of Lactobacillus paracasei MCC1849 is available from Morinaga Milk Industry Co., Ltd.
  • a raw material liquid was prepared by mixing raw materials other than the lactic acid bacteria starter with a mixer, heating to 70° C., and dissolving the raw material liquid according to the raw material liquid formulation shown in Table 1 or Table 2. Next, the mixture was homogenized using a homogenizer (pressure: 15 MPa), followed by heat sterilization (primary sterilization) using a plate sterilizer at 90°C for 10 minutes, and then the temperature was lowered to 43°C. After adding the lactic acid bacteria starter to the cooled raw material solution, it was kept at 43°C in a tank and fermented until the pH reached 4.2, the temperature was lowered to 20°C to complete fermentation, and then smoothing treatment was performed.
  • a homogenizer pressure: 15 MPa
  • heat sterilization primary sterilization
  • a pre-prepared pectin solution (15°C) was added, the temperature was raised to 95°C in a tubular heat exchanger, heat sterilized (secondary sterilization) at 95°C for 30 seconds, and then a homogenizer was used.
  • the mixture was homogenized (at a pressure of 15 MPa) and cooled to 25° C. to obtain a fermented milk beverage containing fermented milk with crushed milk protein curd and a pectin solution.
  • the obtained fermented milk beverage was aseptically filled into a container and sealed to obtain a fermented milk beverage (filling step).
  • the filling temperature was 25° C., and the filling amount was 190 mL. After the filling process was completed, it was stored at room temperature.
  • Examples 1 to 4 Beverages of Examples 1 to 4 and Comparative Examples 1 to 6 were prepared using the formulations shown in Table 1 or Table 2. The prepared beverages were sampled by eight panelists (panelists 1 to 8) who specialize in beverage evaluation, and the sourness, richness (richness, body), and milky taste (creamy flavor, milky taste) were evaluated. .
  • Examples 1 to 4 were more effective in reducing acidity or enhancing body taste than Comparative Examples 1 to 6 (Tables 3 to 6). That is, the desired effect can be obtained when bacteria belonging to Lacticaseibacillus paracasei are added to a beverage in which the non-fat milk solids content is less than 8.0% by mass of the total mass of the beverage. It was confirmed.
  • milk taste> The evaluation of milk taste was the same between Examples 1 to 4 and Comparative Examples 1 to 6. In other words, even if bacteria belonging to Lacticaseibacillus paracasei are added to a beverage in which the non-fat milk solids content is less than 8.0% by mass of the total mass of the beverage, the milk taste will be affected. It was confirmed that there was no impact.
  • the beverage of the present invention is a beverage with reduced sourness and/or enhanced richness, so it meets the tastes of more consumers. As a result, the beverage of the present invention is expected to be useful in improving and maintaining the health of consumers. Moreover, since the beverage of the present invention maintains a milky taste equivalent to that of conventional beverages, it is expected that it will be liked by many consumers.

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  • Chemical & Material Sciences (AREA)
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Abstract

Provided is a beverage that contains Lacticaseibacillus paracasei bacteria and non-milkfat solid matter, wherein the non-milkfat solid matter constitutes less than 8.0 mass% of the total mass of the beverage.

Description

飲料及び飲料の製造方法Beverages and beverage manufacturing methods
　本発明は、飲料及び飲料の製造方法に関する。 The present invention relates to a beverage and a method for producing the beverage.
　乳酸菌を摂取することによる腸内環境改善作用をはじめとする健康増進効果が知られている。このような乳酸菌による健康増進効果は、生菌を摂取した場合のみならず、死菌を摂取した場合にも発揮されると考えられている。 It is known that ingesting lactic acid bacteria has health-promoting effects such as improving the intestinal environment. It is thought that such health-promoting effects of lactic acid bacteria are exerted not only when live bacteria are ingested, but also when killed bacteria are ingested.
　特許文献１には、ラクトバチルス・パラカゼイ　ＭＣＣ１８４９（ＮＩＴＥ　ＢＰ－０１６３３）株を含む飲食品が記載されている。また、ラクトバチルス・パラカゼイ　ＭＣＣ１８４９（ＮＩＴＥ　ＢＰ－０１６３３）株は、種々の感染の予防及び防御に有用な乳酸菌、すなわち高いＩＬ－１２産生促進作用、又は免疫賦活作用を有し、好ましくはそれらの作用がヒトの体内等で低下しにくい乳酸菌であることが記載されている。 Patent Document 1 describes food and drink products containing Lactobacillus paracasei strain MCC1849 (NITE BP-01633). In addition, Lactobacillus paracasei MCC1849 (NITE BP-01633) strain is a lactic acid bacterium useful for the prevention and defense of various infections, that is, it has a high IL-12 production promoting effect or an immunostimulating effect, and preferably those effects. It has been described that this is a lactic acid bacterium that does not easily deteriorate in the human body.
　特許文献２には、無脂乳固形分が９質量％以上であり、ラクトバチルス・パラカゼイ（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌を含む、乳入り飲食品が記載されている。また、この乳入り飲食品は、無脂乳固形分を多く含み、塩味が低減された乳入り飲食品であることが記載されている。 Patent Document 2 describes a milk-containing food or drink that has a non-fat milk solid content of 9% by mass or more and contains bacteria belonging to Lactobacillus paracasei. Further, it is described that this milk-containing food/beverage product contains a large amount of non-fat milk solids and has a reduced salty taste.
米国特許出願公開第２０１６／０１１４０２４号明細書US Patent Application Publication No. 2016/0114024 日本国特開２０２０－１３７４７６号公報Japanese Patent Application Publication No. 2020-137476
　特許文献１及び特許文献２に記載された飲食品では、酸味の低減及び／又はコク味の増強等の香味の改善をする余地があった。 In the foods and drinks described in Patent Document 1 and Patent Document 2, there was room for improvement in flavor such as reducing sourness and/or enhancing body taste.
　本発明は、酸味の低減及び／又はコク味の増強がされた飲料及び飲料の製造方法を提供することを目的のひとつとする。 One of the objects of the present invention is to provide a beverage with reduced acidity and/or enhanced body taste, and a method for producing the beverage.
［１］　ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌と、無脂乳固形分と、を含む飲料であって、
　前記無脂乳固形分が前記飲料の総質量の８．０質量％未満である、飲料。
［２］　前記飲料が前記細菌を１．０×１０８ＣＦＵ／ｇ以上含む、［１］に記載の飲料。
［３］　前記飲料が前記細菌を２．０×１０８ＣＦＵ／ｇ以上含む、［１］又は［２］に記載の飲料。
［４］　前記無脂乳固形分が前記飲料の総質量の４．０質量％以下である、［１］～［３］のいずれかに記載の飲料。
［５］　前記細菌がラクトバチルス・パラカゼイ（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）　ＭＣＣ１８４９（ＮＩＴＥ　ＢＰ－０１６３３）である、［１］～［４］のいずれかに記載の飲料。
［６］　前記細菌が死菌である、［１］～［５］のいずれかに記載の飲料。
［７］　前記飲料のｐＨが５．０以下である、［１］～［６］のいずれかに記載の飲料。
［８］　前記飲料が発酵乳飲料である、［１］～［７］のいずれかに記載の飲料。
［９］　［１］～［８］のいずれかに記載の飲料を製造するための飲料の製造方法であって、ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌を、無脂乳固形分を８．０質量％未満含む飲料に添加することを含む、飲料の製造方法。
［１０］　ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌を無脂乳固形分が８．０質量％未満の飲料に添加することを含む、飲料の酸味の低減及び／又はコク味の増強のための方法。
［１１］　無脂乳固形分が８．０質量％未満の飲料における酸味の低減及び／又はコク味の増強のための、ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌の使用。
［１２］　ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌を有効成分とする、無脂乳固形分が８．０質量％未満の飲料の酸味の低減及び／又はコク味の増強のための剤。
［１３］　無脂乳固形分が８．０質量％未満の飲料の酸味の低減及び／又はコク味の増強における使用のための、ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌。 [1] A beverage containing bacteria belonging to Lacticaseibacillus paracasei and non-fat milk solids,
A beverage, wherein the non-fat milk solids content is less than 8.0% by mass of the total mass of the beverage.
[2] The beverage according to [1], wherein the beverage contains the bacteria at 1.0×10 8 CFU/g or more.
[3] The beverage according to [1] or [2], wherein the beverage contains the bacteria at 2.0×10 8 CFU/g or more.
[4] The beverage according to any one of [1] to [3], wherein the non-fat milk solids content is 4.0% by mass or less of the total mass of the beverage.
[5] The beverage according to any one of [1] to [4], wherein the bacterium is Lactobacillus paracasei MCC1849 (NITE BP-01633).
[6] The beverage according to any one of [1] to [5], wherein the bacteria are dead bacteria.
[7] The beverage according to any one of [1] to [6], wherein the pH of the beverage is 5.0 or less.
[8] The beverage according to any one of [1] to [7], wherein the beverage is a fermented milk beverage.
[9] A method for producing a beverage for producing the beverage according to any one of [1] to [8], which comprises adding bacteria belonging to Lacticaseibacillus paracasei to non-fat milk solids. A method for producing a beverage, the method comprising adding to a beverage containing less than 8.0% by mass.
[10] A method for reducing the sourness and/or enhancing the richness of a beverage, which includes adding bacteria belonging to Lacticaseibacillus paracasei to a beverage with a non-fat milk solids content of less than 8.0% by mass. method for.
[11] Use of bacteria belonging to Lacticaseibacillus paracasei for reducing acidity and/or enhancing body taste in a beverage with a non-fat milk solids content of less than 8.0% by mass.
[12] An agent for reducing acidity and/or enhancing body taste of a beverage with non-fat milk solid content of less than 8.0% by mass, which contains bacteria belonging to Lacticaseibacillus paracasei as an active ingredient .
[13] A bacterium belonging to Lacticaseibacillus paracasei for use in reducing acidity and/or enhancing body taste of a beverage having a non-fat milk solids content of less than 8.0% by mass.
　本発明は、酸味の低減及び／又はコク味の増強がされた飲料及び飲料の製造方法を提供する。 The present invention provides a beverage with reduced acidity and/or enhanced body taste, and a method for producing the beverage.
　以下では本発明の実施形態を説明するが、本発明は後述する実施形態に限定されるものではない。
　 “Ａ～Ｂ”で数値範囲を表す場合、Ａ及びＢの両方がその数値範囲内に含まれる。
　“Ａ及び／又はＢ”は“Ａ及びＢの両方”と“Ａ及びＢのうちいずれか一方”のいずれでもよいことを表す。 Although embodiments of the present invention will be described below, the present invention is not limited to the embodiments described below.
When a numerical range is expressed by "A to B", both A and B are included within the numerical range.
"A and/or B" indicates that it may be either "both A and B" or "one of A and B."
［飲料］
　本実施形態の飲料は、ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌と、無脂乳固形分と、を含む飲料である。 [Beverage]
The beverage of this embodiment is a beverage containing bacteria belonging to Lacticaseibacillus paracasei and non-fat milk solids.
＜ラクチカゼイバチルス・パラカゼイに属する細菌＞
　ラクチカゼイバチルス属はラクチカゼイバチルス・カゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｃａｅｉ）を基準種としてラクトバチルス属から分割・創設された属である（Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, et al. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int J Syst Evol Microbiol 2020; 70:2782-2858.）。ラクチカゼイバチルス属には、ラクチカゼイバチルス・カゼイ（バソニム：ラクトバチルス・カゼイ）をはじめ、従来ラクトバチルス属に分類されていたラクチカゼイバチルス・パラカゼイなど計２１種が含まれている（２０２０年４月現在）。 <Bacteria belonging to Bacillus paracasei>
The genus Lacticaseibacillus is a genus that was split from the genus Lactobacillus and created using Lacticaseibacillus caei as the type species (Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O 'Toole PW, Pot B, Vandamme P, Walter J, et al. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int J Syst Evol Microbiol 2020; 70:2782-2858.) The genus Lactobacillus includes a total of 21 species, including Bacillus casei (Basonym: Lactobacillus casei) and Lactobacillus paracasei, which was previously classified as the genus Lactobacillus (as of April 2020). month).
　ラクチカゼイバチルス・パラカゼイに属する細菌は、Ｚｈｅｎｇ，Ｊ．ら（２０２０）に記載された細菌分類の基準に従ってラクチカゼイバチルス・パラカゼイと同定される細菌であれば特に限定されない。
　ラクチカゼイバチルス・パラカゼイに属する細菌は、ラクチカゼイバチルス・パラカゼイ　ｓｕｂｓｐ．　パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ　ｓｕｂｓｐ．　ｐａｒａｃａｓｅｉ）及びラクチカゼイバチルス・パラカゼイ　ｓｕｂｓｐ．　トレランス（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ　ｓｕｂｓｐ．　ｔｏｌｅｒａｎｓ）の２亜種に属する細菌を含む。 Bacteria belonging to Bacillus paracasei have been described by Zheng, J.; (2020), the bacterium is not particularly limited as long as it is identified as Bacillus paracasei according to the bacterial classification criteria described in (2020).
Bacteria belonging to Bacillus paracasei include Bacillus paracasei subsp. paracasei (Lacticaseibacillus paracasei subsp. paracasei) and Lacticaseibacillus paracasei subsp. tolerans (Lacticaseibacillus paracasei subsp. tolerans).
　また、ラクチカゼイバチルス・パラカゼイに属する細菌は、バソニムであるラクトバチルス・パラカゼイ（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌を含む。ラクトバチルス・パラカゼイに属する細菌は、ラクトバチルス・パラカゼイ　ｓｕｂｓｐ．　パラカゼイ（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ　ｓｕｂｓｐ．　ｐａｒａｃａｓｅｉ）及びラクトバチルス・パラカゼイ　ｓｕｂｓｐ．　トレランス（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ　ｓｕｂｓｐ．　ｔｏｌｅｒａｎｓ）の２亜種に属する細菌を含む。 Bacteria belonging to Lactobacillus paracasei include bacteria belonging to the bathonym Lactobacillus paracasei. Bacteria belonging to Lactobacillus paracasei include Lactobacillus paracasei subsp. Lactobacillus paracasei subsp. paracasei and Lactobacillus paracasei subsp. Contains bacteria belonging to two subspecies of Lactobacillus paracasei subsp. tolerans.
　ラクチカゼイバチルス・パラカゼイに属する細菌としては、例えば、ＡＴＣＣ２５３０２、ＤＳＭ２０００８、ＪＣＭ８１３０、ＮＢＲＣ１５８８９、及びＮＣＩＭＢ７００１５１等の世界微生物保存連盟（ＷＦＣＣ：Ｗｏｒｌｄ　Ｆｅｄｅｒａｔｉｏｎ　ｆｏｒ　Ｃｕｌｔｕｒｅ　Ｃｏｌｌｅｃｔｉｏｎｓ）参加微生物保存機関に保存されている菌株、並びにＮＩＴＥ　ＢＰ－０１６３３等のブダペスト条約（特許手続上の微生物の寄託の国際的承認に関するブダペスト条約）に基づく国際寄託当局に寄託されている菌株が挙げられる。 Examples of bacteria belonging to Bacillus paracasei include the World Federation for Culture Collage (WFCC), such as ATCC25302, DSM20008, JCM8130, NBRC15889, and NCIMB700151. ) Bacterial strains stored at participating microbial repositories, and Examples include strains deposited with international depositary authorities based on the Budapest Treaty (Budapest Treaty on the International Recognition of the Deposit of Microorganisms for the Purposes of Patent Procedures) such as NITE BP-01633.
　微生物株保存機関及び国際寄託当局のアクロニムは、例えば、以下のとおりである。
（１）世界微生物保存連盟参加微生物株保存機関
　ＡＴＣＣ：Ａｍｅｒｉｃａｎ　Ｔｙｐｅ　Ｃｕｌｔｕｒｅ　Ｃｏｌｌｅｃｔｉｏｎ，Ｍａｎａｓｓａｓ，ＶＡ，ＵＳＡ．
　ＤＳＭ：ＤＳＭＺ－Ｄｅｕｔｓｃｈｅ　Ｓａｍｍｌｕｎｇ　ｖｏｎ　Ｍｉｋｒｏｏｒｇａｎｉｓｍｅｎ　ｕｎｄ　Ｚｅｌｌｋｕｌｔｕｒｅｎ　ＧｍｂＨ，Ｂｒａｕｎｓｃｈｗｅｉｇ，Ｇｅｒｍａｎｙ．
　ＪＣＭ：Ｊａｐａｎ　Ｃｏｌｌｅｃｔｉｏｎ　ｏｆ　Ｍｉｃｒｏｏｒｇａｎｉｓｍｓ，Ｒｉｋｅｎ　ＢＲＣ　Ｍｉｃｒｏｂｅ　Ｄｉｖｉｓｉｏｎ，Ｔｓｕｋｕｂａ，Ｉｂａｒａｋｉ，Ｊａｐａｎ．
　ＮＢＲＣ：ＮＩＴＥ　Ｂｉｏｌｏｇｉｃａｌ　Ｒｅｓｏｕｒｃｅ　Ｃｅｎｔｅｒ，Ｄｅｐａｒｔｍｅｎｔ　ｏｆ　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，Ｎａｔｉｏｎａｌ　Ｉｎｓｔｉｔｕｔｅ　ｏｆ　Ｔｅｃｈｎｏｌｏｇｙ　ａｎｄ　Ｅｖａｌｕａｔｉｏｎ，Ｋｉｓａｒａｚｕ，Ｃｈｉｂａ，Ｊａｐａｎ．
　ＮＣＩＭＢ：Ｎａｔｉｏｎａｌ　Ｃｏｌｌｅｃｔｉｏｎ　ｏｆ　Ｉｎｄｕｓｔｒｉａｌ，Ｆｏｏｄ　ａｎｄ　Ｍａｒｉｎｅ　Ｂａｃｔｅｒｉａ，ＮＣＩＭＢ　Ｌｔｄ．，Ａｂｅｒｄｅｅｎ，Ｓｃｏｔｌａｎｄ，ＵＫ．
（２）ブダペスト条約に基づく国際寄託当局
　ＮＩＴＥ：独立行政法人製品評価技術基盤機構特許微生物寄託センター（ＮＩＴＥ　Ｐａｔｅｎｔ　Ｍｉｃｒｏｏｒｇａｎｉｓｍｓ　Ｄｅｐｏｓｉｔａｒｙ，ＮＰＭＤ） Examples of acronyms of microorganism strain repositories and international depository authorities are as follows.
(1) Participating microbial stock collection organization of the World Federation for Microbial Conservation: ATCC: American Type Culture Collection, Manassas, VA, USA.
DSM: DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Braunschweig, Germany.
JCM: Japan Collection of Microorganisms, Riken BRC Microbe Division, Tsukuba, Ibaraki, Japan.
NBRC: NITE Biological Resource Center, Department of Biotechnology, National Institute of Technology and Evaluation, Kisarazu , Chiba, Japan.
NCIMB: National Collection of Industrial, Food and Marine Bacteria, NCIMB Ltd. , Aberdeen, Scotland, UK.
(2) International depository authority based on the Budapest Treaty NITE: National Institute of Technology and Evaluation (NITE) Patent Microorganisms Depositary (NPMD)
　ラクチカゼイバチルス・パラカゼイに属する細菌としては、ラクトバチルス・パラカゼイ　ＭＣＣ１８４９（ＮＩＴＥ　ＢＰ－０１６３３）が好ましい。 As the bacteria belonging to Lactobacillus paracasei, Lactobacillus paracasei MCC1849 (NITE BP-01633) is preferred.
　ラクトバチルス・パラカゼイ　ＭＣＣ１８４９（ＮＩＴＥ　ＢＰ-０１６３３）は、ヒト糞便を分離源として分離された菌株である。
　同菌株は、２０１３年６月６日に、独立行政法人製品技術評価基板機構特許微生物寄託センター（〒２９２－０１８１８　千葉県木更津市かずさ鎌足２－５－１８　１２２号室）に、ラクトバチルス・パラカゼイとしてＮＩＴＥ　Ｐ－０１６３３の受領番号で受領され、２０１４年１月３１日にブダペスト条約に基づく国際寄託に移管され、ＮＩＴＥ　ＢＰ－０１６３３の受託番号が付与された。 Lactobacillus paracasei MCC1849 (NITE BP-01633) is a bacterial strain isolated from human feces.
The strain was transferred to Lactobacillus paracasei on June 6, 2013 at the Patent Microbial Depositary Center, National Institute for Product Technology Evaluation (Room 122, 2-5-18 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, 292-01818). It was transferred to the International Deposit under the Budapest Treaty on January 31, 2014, and given the accession number NITE BP-01633.
　同菌株が細菌分類学的にラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に帰属することは、細胞の形態、運動性、胞子形成、グラム染色性、カタラーゼ、グルコースからのガスの産生、及び糖の発酵性によって確認がされている。 The bacterial taxonomic classification of this strain as Lacticaseibacillus paracasei is due to cell morphology, motility, sporulation, Gram staining, catalase, gas production from glucose, and sugar fermentation. Confirmed by gender.
　また、ラクチカゼイバチルス・パラカゼイに属する細菌としては、上記菌株に制限されず、同菌株と実質的に同等の菌株であってもよい。実質的に同等の菌株とは、ラクチカゼイバチルス・パラカゼイに属する菌株であって、寄託菌株と同程度の酸味の低減及び／又はコク味の増強作用を有する菌株をいう。
　また、上記同菌株と実質的に同等の菌株は、その１６Ｓ　ｒＲＮＡ遺伝子のＤＮＡ塩基配列と、上記寄託菌株の１６Ｓ　ｒＲＮＡ遺伝子のＤＮＡ塩基配列との配列同一性（Ｓｅｑｕｅｎｃｅ　Ｉｄｅｎｔｉｔｙ）が、９８％以上であることが好ましく、９９％以上であることがより好ましく、１００％であることがさらに好ましい。配列同一性は、上記同等の菌株の１６Ｓ　ｒＲＮＡ遺伝子のＤＮＡ塩基配列と、上記寄託菌株の１６Ｓ　ｒＲＮＡ遺伝子のＤＮＡ塩基配列との間でペアワイズアラインメントを実行し、対比可能な全ポジションについてポジションごとに塩基の種類の一致及び不一致を特定し、対比可能な全ポジション中の塩基が一致するポジションの数の割合をパーセンテージで表したものである。
　さらに、上記同菌株と実質的に同等の菌株は、細胞の形態、運動性、胞子形成、グラム染色性、カタラーゼ、グルコースからのガスの産生、及び糖の発酵性等の細菌分類学的特徴が上記寄託菌株と同一であることが好ましい。
　さらに、本発明におけるラクチカゼイバチルス・パラカゼイに属する細菌は、本発明の効果が損なわれない限り、寄託菌株又はそれと実質的に同等の菌株から、変異処理、遺伝子組換え、自然変異株の選択等によって育種された菌株であってもよい。 Furthermore, the bacteria belonging to Bacillus paracasei are not limited to the above-mentioned strains, and may be strains that are substantially equivalent to the same strains. The term "substantially equivalent strain" refers to a strain belonging to Lacticacei Bacillus paracasei that has the same degree of acidity reduction and/or body taste enhancement effect as the deposited strain.
In addition, a strain that is substantially equivalent to the same strain has a sequence identity of 98% or more between the DNA base sequence of its 16S rRNA gene and the DNA base sequence of the 16S rRNA gene of the deposited strain. It is preferably at least 99%, more preferably at least 99%, even more preferably 100%. Sequence identity is determined by performing pairwise alignment between the DNA base sequence of the 16S rRNA gene of the above-mentioned equivalent strain and the DNA base sequence of the 16S rRNA gene of the above-mentioned deposited strain, and determining the base position for each position for all positions that can be compared. The type of matches and mismatches are specified, and the ratio of the number of positions with matching bases among all positions that can be compared is expressed as a percentage.
Furthermore, strains that are substantially equivalent to the above-mentioned strains have different bacterial taxonomic characteristics such as cell morphology, motility, sporulation, Gram staining, catalase, gas production from glucose, and sugar fermentability. Preferably, the strain is the same as the deposited strain.
Furthermore, the bacteria belonging to Bacillus paracasei in the present invention may be obtained by mutation treatment, genetic recombination, selection of natural mutant strains, etc. from the deposited strain or a strain substantially equivalent thereto, as long as the effects of the present invention are not impaired. It may be a strain bred by.
　本実施形態におけるラクチカゼイバチルス・パラカゼイに属する細菌は、生菌であってもよいし、死菌であってもよいが、死菌であることが好ましい。
　死菌を用いることで、本実施形態の飲料の品質管理がより容易となる。
　ラクチカゼイバチルス・パラカゼイに属する細菌の死菌は、当該細菌の培養物を加熱処理することなどで得ることができる。 The bacteria belonging to Bacillus paracasei in this embodiment may be live bacteria or dead bacteria, but preferably dead bacteria.
By using killed bacteria, quality control of the beverage of this embodiment becomes easier.
Killed bacteria belonging to Bacillus paracasei can be obtained by heating a culture of the bacteria.
　本実施形態の飲料における前記細菌の含有量の下限は、特に限定されないが、１．０×１０８ＣＦＵ／ｇ以上が好ましく、２．０×１０８ＣＦＵ／ｇ以上がより好ましい。
　本実施形態の飲料における前記細菌の含有量の上限は、特に限定されないが、１．０×１０９ＣＦＵ／ｇ以下が好ましい。
　本実施形態の飲料における前記細菌の含有量の範囲は、１．０×１０８～１．０×１０９ＣＦＵ／ｇが好ましく、２．０×１０８～１．０×１０９ＣＦＵ／ｇがより好ましい。
　なお、“ＣＦＵ”は“Ｃｏｌｏｎｙ　Ｆｏｒｍｉｎｇ　Ｕｎｉｔ”（コロニー形成単位）である。ここで、コロニー形成単位は、細菌をそれが生育する固体培地上に播いた時に生じるコロニーの数であり、生菌数の指標となる。 The lower limit of the content of bacteria in the beverage of this embodiment is not particularly limited, but is preferably 1.0 x 10 8 CFU/g or more, more preferably 2.0 x 10 8 CFU/g or more.
The upper limit of the content of the bacteria in the beverage of this embodiment is not particularly limited, but is preferably 1.0×10 9 CFU/g or less.
The content range of the bacteria in the beverage of this embodiment is preferably 1.0×10 8 to 1.0×10 9 CFU/g, and preferably 2.0×10 8 to 1.0×10 9 CFU/g. is more preferable.
Note that "CFU" stands for "Colony Forming Unit". Here, the colony forming unit is the number of colonies produced when bacteria are seeded on a solid medium on which they grow, and serves as an indicator of the number of viable bacteria.
　前記細菌が死菌である場合、前記“ＣＦＵ”は、“個”（細胞の数）と読み替えることができる。本明細書では死菌の細胞数についても“ＣＦＵ”を用いるが、“個”（細胞の数）の意味である。 When the bacteria are dead, the "CFU" can be read as "individuals" (number of cells). In this specification, "CFU" is also used for the number of dead cells, but it means "individual" (number of cells).
　ラクチカゼイバチルス・パラカゼイに属する細菌は、同細菌の菌体を含む培養物の形態で含まれていてもよく、培養物から回収した菌体の形態で含まれていてもよい。また、前述の培養物は、加熱乾燥物、凍結乾燥物等の乾燥物の形態で含まれていてもよい。 Bacteria belonging to Bacillus paracasei may be contained in the form of a culture containing cells of the same bacterium, or may be contained in the form of cells recovered from the culture. Further, the above-mentioned culture may be contained in the form of a dried product such as a heat-dried product or a freeze-dried product.
　ラクチカゼイバチルス・パラカゼイに属する細菌の培養方法は特に限定されず、乳酸菌の培養に通常用いられる方法を適宜用いることができる。例えば、培養温度は２５～５０℃でよく、３５～４２℃であることが好ましい。また培養は好気条件下、及び嫌気条件下のいずれで行ってもよいが、嫌気条件下で行うことが好ましく、例えば、炭酸ガス等の嫌気ガスを通気しながら培養することができる。また、液体静置培養等の微好気条件下で培養してもよい。 The method for culturing bacteria belonging to Bacillus paracasei is not particularly limited, and methods commonly used for culturing lactic acid bacteria can be used as appropriate. For example, the culture temperature may be 25-50°C, preferably 35-42°C. Further, the culture may be carried out under either aerobic conditions or anaerobic conditions, but it is preferable to carry out the culture under anaerobic conditions. For example, the culture can be carried out while aerating an anaerobic gas such as carbon dioxide gas. Alternatively, it may be cultured under microaerobic conditions such as liquid static culture.
　ラクチカゼイバチルス・パラカゼイを培養する培地としては、特に限定されず、乳酸菌の培養に通常用いられる培地を適宜用いることができる。すなわち、炭素源としては、例えば、ガラクトース、グルコース、フルクトース、マンノース、セロビオース、マルトース、ラクトース、スクロース、トレハロース、デンプン、デンプン加水分解物、廃糖蜜等の糖類を資化性に応じて使用できる。窒素源としては、例えば、アンモニア、硫酸アンモニウム、塩化アンモニウム、硝酸アンモニウムなどのアンモニウム塩類や硝酸塩類を使用できる。また、無機塩類としては、例えば、塩化ナトリウム、塩化カリウム、リン酸カリウム、硫酸マグネシウム、塩化カルシウム、硝酸カルシウム、塩化マンガン、硫酸第一鉄等を用いることができる。また、ペプトン、大豆粉、脱脂大豆粕、肉エキス、酵母エキス等の有機成分を用いてもよい。また、調製済みの培地としては、例えばＭＲＳ培地を好適に用いることができる。 The medium for culturing Bacillus paracasei is not particularly limited, and any medium commonly used for culturing lactic acid bacteria can be used as appropriate. That is, as a carbon source, for example, saccharides such as galactose, glucose, fructose, mannose, cellobiose, maltose, lactose, sucrose, trehalose, starch, starch hydrolyzate, and blackstrap molasses can be used depending on their assimilation properties. As the nitrogen source, for example, ammonium salts and nitrates such as ammonia, ammonium sulfate, ammonium chloride, and ammonium nitrate can be used. Further, as the inorganic salts, for example, sodium chloride, potassium chloride, potassium phosphate, magnesium sulfate, calcium chloride, calcium nitrate, manganese chloride, ferrous sulfate, etc. can be used. Furthermore, organic ingredients such as peptone, soybean flour, defatted soybean meal, meat extract, and yeast extract may be used. Furthermore, as the prepared medium, for example, MRS medium can be suitably used.
＜無脂乳固形分＞
　本実施形態の飲料における無脂乳固形分は、乳脂肪以外の乳固形分を意味する。
　無脂乳固形分は、ゲルベル法等により飲料中の脂肪量を定量し、直接乾燥法により飲料中の水分量を定量したのち、これらの定量値から以下の式に基づいて定量することができる。
　　無脂乳固形分＝全固形分－乳脂肪分
　本実施形態の飲料における無脂乳固形分の含有量の上限値は、本実施形態の飲料の総質量に対して、８．０質量％未満であり、７．０質量％以下が好ましく、４．０質量％以下がより好ましい。このような範囲の無脂乳固形分の飲料において、酸味の低減及び／又はコク味の増強の課題が特に存在する。
　本実施形態の飲料における無脂乳固形分の含有量の下限値は、飲料の物性及び嗜好性等を考慮して決定され、本実施形態の飲料の総質量に対して、０．１質量％以上が好ましく、０．５質量％以上がより好ましく、１．５質量％以上がさらに好ましく、３．０質量％以上がいっそう好ましい。
　本実施形態の飲料における無脂乳固形分の含有量の範囲は、本実施形態の飲料の総質量に対して、０．１～７．９質量％が好ましく、０．５～７．０質量％がより好ましく、１．５～４．０質量％がさらに好ましく、３．０～４．０質量％がいっそう好ましい。 <Non-fat milk solids>
The non-fat milk solid content in the beverage of this embodiment means milk solid content other than milk fat.
Non-fat milk solids can be determined by quantifying the amount of fat in the beverage using the Gerber method, etc., and determining the amount of water in the beverage using the direct drying method, and then determining the amount of fat in the beverage using the following formula from these quantitative values. .
Non-fat milk solid content = total solid content - milk fat content The upper limit of the content of non-fat milk solid content in the beverage of this embodiment is less than 8.0% by mass with respect to the total mass of the beverage of this embodiment The content is preferably 7.0% by mass or less, more preferably 4.0% by mass or less. In beverages containing non-fat milk solids in such a range, there is a particular problem of reducing acidity and/or enhancing body taste.
The lower limit of the content of non-fat milk solids in the beverage of this embodiment is determined in consideration of the physical properties and palatability of the beverage, and is 0.1% by mass with respect to the total mass of the beverage of this embodiment. The content is preferably at least 0.5% by mass, more preferably at least 1.5% by mass, even more preferably at least 3.0% by mass.
The content range of nonfat milk solids in the beverage of this embodiment is preferably 0.1 to 7.9% by mass, and 0.5 to 7.0% by mass based on the total mass of the beverage of this embodiment. %, more preferably 1.5 to 4.0% by mass, and even more preferably 3.0 to 4.0% by mass.
＜乳脂肪分＞
　本実施形態の飲料は、乳脂肪分を含んでもよい。
　本実施形態の飲料における乳脂肪分は、無脂乳固形分以外の乳固形分を意味する。
　乳脂肪分は、ゲルベル法等により飲料中の脂肪量を定量することができる。
　本実施形態の飲料における乳脂肪分の含有量の上限値は、本実施形態の飲料の総質量に対して、４．０質量％以下が好ましく、２．０質量％以下がより好ましく、０．５質量％以下がさらに好ましい。このような範囲の乳脂肪分の飲料において、酸味の低減及び／又はコク味の増強の課題が特に存在する。
　本実施形態の飲料における乳脂肪分の含有量の下限値は、飲料の物性及び嗜好性等を考慮して決定され、本実施形態の飲料の総質量に対して、０．０１質量％以上が好ましく、０．０５質量％以上がより好ましい。
　本実施形態の飲料における乳脂肪分の含有量の範囲は、本実施形態の飲料の総質量に対して、０．０１～４．０質量％が好ましく、０．０１～２．０質量％がより好ましく、０．０５～２．０質量％がさらに好ましく、０．０５～０．５質量％がいっそう好ましい。 <Milk fat content>
The beverage of this embodiment may contain milk fat.
The milk fat content in the beverage of this embodiment means milk solid content other than non-fat milk solid content.
The amount of milk fat in a drink can be determined by the Gerber method or the like.
The upper limit of the milk fat content in the beverage of this embodiment is preferably 4.0% by mass or less, more preferably 2.0% by mass or less, and 0.0% by mass or less, more preferably 2.0% by mass or less, based on the total mass of the beverage of this embodiment. More preferably, it is 5% by mass or less. In beverages with milk fat content in such a range, there is a particular problem of reducing acidity and/or enhancing body taste.
The lower limit of the milk fat content in the beverage of this embodiment is determined taking into consideration the physical properties and palatability of the beverage, and is 0.01% by mass or more based on the total mass of the beverage of this embodiment. It is preferably 0.05% by mass or more, and more preferably 0.05% by mass or more.
The range of milk fat content in the beverage of this embodiment is preferably 0.01 to 4.0% by mass, and 0.01 to 2.0% by mass, based on the total mass of the beverage of this embodiment. It is more preferably 0.05 to 2.0% by mass, even more preferably 0.05 to 0.5% by mass.
＜ｐＨ＞
　本実施形態の飲料のｐＨの上限値は、５．０以下が好ましく、４．２以下がより好ましい。
　本実施形態の飲料のｐＨの下限値は、３．０以上が好ましく、３．８以上がより好ましい。
　本実施形態の飲料のｐＨの範囲は、３．０～５．０が好ましく、３．８～４．２がより好ましい。
　ｐＨが低いほど、酸味の低減及び／又はコク味の増強の課題が特に存在する。
　本実施形態の飲料のｐＨは、市販のｐＨ試験紙、ｐＨメーター等のｐＨ測定機器によって測定することができる。 <pH>
The upper limit of the pH of the beverage of this embodiment is preferably 5.0 or less, more preferably 4.2 or less.
The lower limit of pH of the beverage of this embodiment is preferably 3.0 or more, more preferably 3.8 or more.
The pH range of the beverage of this embodiment is preferably 3.0 to 5.0, more preferably 3.8 to 4.2.
The problem of reducing acidity and/or enhancing body taste is particularly present as the pH is lower.
The pH of the beverage of this embodiment can be measured using a commercially available pH measuring device such as a pH test paper or a pH meter.
＜任意成分＞
　本実施形態の飲料は、本発明の効果を損なわない範囲内で、適宜、上述した成分以外の任意成分を含んでもよい。このような成分としては、例えば、ラクチカゼイバチルス・パラカゼイ以外の細菌、油脂類（動植物性）、食物繊維、乳化剤、安定化剤、増粘剤、糖類、糖アルコール類、多糖類、ｐＨ調整剤、脂肪酸エステル類、矯味矯臭剤、香料、賦形剤等が挙げられる。 <Optional ingredients>
The beverage of this embodiment may contain optional components other than the above-mentioned components as appropriate within a range that does not impair the effects of the present invention. Such ingredients include, for example, bacteria other than Bacillus paracasei, oils and fats (animal and vegetable origin), dietary fibers, emulsifiers, stabilizers, thickeners, sugars, sugar alcohols, polysaccharides, and pH adjusters. , fatty acid esters, flavoring agents, perfumes, excipients, etc.
（ラクチカゼイバチルス・パラカゼイ以外の細菌）
　上記ラクチカゼイバチルス・パラカゼイ以外の細菌としては、例えば、ラクチカゼイバチルス・パラカゼイ以外のラクチカゼイバチルス属に属する細菌、ラクトバチルス（Ｌａｃｔｏｂａｃｉｌｌｕｓ）属に属する細菌、及びビフィドバクテリウム（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ）属に属する細菌が挙げられる。
　上記ビフィドバクテリウム属に属する細菌としては、発酵乳、乳酸菌飲料に用いられているものを特に制限なく用いることができ、例えば、ビフィドバクテリウム・ロンガム（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ　ｌｏｎｇｕｍ）が挙げられる。
　ビフィドバクテリウム属に属する細菌の含有量は、製品の形態に合わせて、通常の範囲で選択することが可能である。
　上記ラクチカゼイバチルス・パラカゼイ以外の細菌は、生菌であってもよいし、死菌であってもよい。
　本実施形態の飲料における上記ラクチカゼイバチルス・パラカゼイ以外の細菌の含有量は、製品の形態に合わせて、通常の範囲で選択することが可能である。 (Bacteria other than Bacillus paracasei)
Examples of bacteria other than Bacillus paracasei include bacteria belonging to the genus Lactocasei other than Bacillus paracasei, bacteria belonging to the genus Lactobacillus, and bacteria belonging to the genus Bifidobacterium. Examples include bacteria.
As the bacteria belonging to the genus Bifidobacterium, those used in fermented milk and lactic acid bacteria drinks can be used without particular restriction, and examples include Bifidobacterium longum.
The content of bacteria belonging to the genus Bifidobacterium can be selected within a normal range depending on the form of the product.
Bacteria other than Bacillus paracasei may be live bacteria or dead bacteria.
The content of bacteria other than Lacticacei Bacillus paracasei in the beverage of this embodiment can be selected within a normal range depending on the form of the product.
＜飲料の種類＞
　本実施形態の飲料は、発酵乳飲料が好ましい。
　上記発酵乳飲料は、１）乳又はこれと同等以上の無脂乳固形分を含む乳等を乳酸菌又は酵母で発酵させ、液状にしたものや、２）乳等を乳酸菌又は酵母で発酵させたものを加工し、又は主要原料とした飲料をいう。
　例えば、日本国では、「乳及び乳製品の成分規格等に関する省令」（昭和２６年厚生省令第５２号、乳等省令）に従い、乳又はこれと同等以上の無脂乳固形分を含む乳等を乳酸菌又は酵母で発酵させ、糊状又は液状にしたもの又はこれらを凍結したものである「発酵乳」のうち、液状にしたものを「液状発酵乳」といい、乳等を乳酸菌又は酵母で発酵させたものを加工し、又は主要原料とした飲料（発酵乳を除く。）を「乳酸菌飲料」というが、いずれも本実施形態の発酵乳飲料として好ましいものである。
　また、例えば、CODEX「STANDARD FOR FERMENTED MILKS（CXS 243-2003）」（Adopted in 2003. Revised in 2008, 2010, 2018.）に従い、発酵乳と乳清、乳成分以外の他の成分を添加／又は添加しない飲用水を含むものと混合して得られるものであり、かつ飲料全体の少なくとも４０％（ｍ／ｍ）が発酵乳であるものを「Ｄｒｉｎｋｓ　ｂａｓｅｄ　ｏｎ　Ｆｅｒｍｅｎｔｅｄ　Ｍｉｌｋ（発酵乳飲料）」といい、本実施形態の発酵乳飲料として好ましい。 <Type of beverage>
The beverage of this embodiment is preferably a fermented milk beverage.
The above-mentioned fermented milk drinks include 1) milk, etc. containing milk or non-fat milk solids equivalent to or higher than milk, which is fermented with lactic acid bacteria or yeast, and made into a liquid, or 2) milk, etc., which is fermented with lactic acid bacteria or yeast. Beverages that are processed or made from other ingredients.
For example, in Japan, in accordance with the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52 of 1952, Ministerial Ordinance on Milk, etc.), milk or milk containing non-fat milk solids of an equivalent or higher content Among the "fermented milk" which is fermented with lactic acid bacteria or yeast and made into paste or liquid form or frozen, the liquefied product is called "liquid fermented milk". Beverages processed or made from fermented products (excluding fermented milk) are referred to as "lactic acid bacteria drinks", and both are preferable as the fermented milk drink of this embodiment.
In addition, for example, according to CODEX "STANDARD FOR FERMENTED MILKS (CXS 243-2003)" (Adopted in 2003. Revised in 2008, 2010, 2018.), fermented milk and whey, other ingredients other than milk components may be added/or Drinks that are obtained by mixing with non-added drinking water and in which at least 40% (m/m) of the total beverage is fermented milk are called "Drinks based on Fermented Milk". , is preferable as the fermented milk drink of this embodiment.
［飲料の製造方法］
　本実施形態の飲料の製造方法の一態様は、ラクチカゼイバチルス・パラカゼイに属する細菌を、無脂乳固形分を８．０質量％未満含む飲料に添加することを含む、飲料の製造方法である。 [Beverage manufacturing method]
One aspect of the beverage manufacturing method of the present embodiment is a beverage manufacturing method that includes adding bacteria belonging to Bacillus paracasei to a beverage containing less than 8.0% by mass of non-fat milk solids. .
　ラクチカゼイバチルス・パラカゼイに属する細菌が添加される無脂乳固形分を８．０質量％未満含む飲料は、例えば、乳酸菌スターター以外の原料を混合して無脂乳固形分を８．０質量％未満に調整して原料液を調製し、調製した原料液に乳酸菌スターター添加して発酵させて発酵産物を調製することで製造できる。 Beverages containing less than 8.0% by mass of non-fat milk solids to which bacteria belonging to Bacillus paracasei are added may, for example, be mixed with raw materials other than the lactic acid bacteria starter to contain 8.0% by mass of non-fat milk solids. It can be produced by preparing a raw material liquid by adjusting the concentration to less than 100 ml, and adding a lactic acid bacteria starter to the prepared raw material liquid and fermenting it to prepare a fermented product.
　本実施形態の飲料は、ラクチカゼイバチルス・パラカゼイに属する細菌を、無脂乳固形分を８．０質量％未満含む飲料に配合することを除いて、特に制限されず、通常の方法で製造することができる。
　本実施形態の飲料における無脂乳固形分は、無脂乳固形分を濃縮する方法、乳原料を用いて調製した乳成分に加水する方法によって、飲料の総質量の８．０質量％未満に調整することができる。
　ここで、本実施形態の飲料の製造方法では、乳原料としては、膜処理を行った乳原料及び膜処理を行っていない乳原料のいずれも用いることができるが、膜処理を行っていない乳原料が好ましい。膜処理を行わないことで、ミネラルや香気成分を製品中に保持することができ、さらに、工程全体を簡便にすることが可能となる。
　本実施形態の飲料の原料のうち、乳原料が占める割合は、２０質量％以上が好ましく、２５質量％以上がより好ましく、３０質量％以上がさらに好ましい。ここで、“乳原料”とは、乳由来の原料をいう。乳原料として、例えば、生乳、脱脂乳、脱脂濃縮乳、全粉乳、脱脂粉乳、クリーム、バター、バターオイル、チーズ、濃縮乳、無糖練乳、無糖脱脂練乳、加糖練乳、クリームパウダー、ホエイパウダー、バターミルクパウダー、加糖粉乳、発酵乳、発酵乳パウダー、ブロックミルク等が挙げられる。本実施形態の飲料に用いる乳原料としては、生乳、脱脂乳、脱脂濃縮乳、全粉乳、脱脂粉乳、クリーム、バター及びホエイパウダーからなる群から選択される１種以上を用いることが好ましい。 The beverage of this embodiment is not particularly limited, except that bacteria belonging to Bacillus paracasei are blended into a beverage containing less than 8.0% by mass of non-fat milk solids, and can be produced by a normal method. be able to.
The non-fat milk solid content in the beverage of this embodiment can be reduced to less than 8.0% by mass of the total mass of the beverage by a method of concentrating the non-fat milk solid content or a method of adding water to milk components prepared using milk raw materials. Can be adjusted.
Here, in the beverage manufacturing method of the present embodiment, as the milk raw material, both milk raw materials subjected to membrane treatment and milk raw materials not subjected to membrane treatment can be used, but milk without membrane treatment can be used. Raw materials are preferred. By not performing membrane treatment, minerals and aroma components can be retained in the product, and the entire process can be simplified.
Among the raw materials for the beverage of this embodiment, the proportion occupied by the milk raw material is preferably 20% by mass or more, more preferably 25% by mass or more, and even more preferably 30% by mass or more. Here, "dairy raw material" refers to raw material derived from milk. Dairy raw materials include, for example, raw milk, skim milk, skim concentrated milk, whole milk powder, skim milk powder, cream, butter, butter oil, cheese, concentrated milk, evaporated condensed milk, unsweetened skimmed condensed milk, sweetened condensed milk, cream powder, whey powder. , buttermilk powder, sweetened milk powder, fermented milk, fermented milk powder, block milk, etc. As the milk raw material used in the beverage of this embodiment, it is preferable to use one or more selected from the group consisting of raw milk, skim milk, skim concentrated milk, whole milk powder, skim milk powder, cream, butter, and whey powder.
　本実施形態の飲料が液状発酵乳又は乳酸菌飲料の製造においては、ラクチカゼイバチルス・パラカゼイに属する細菌以外の乳酸菌を培養したスターターを用いて、乳原料を発酵する過程において、発酵前又は発酵後の任意の時点でラクトバチルス・パラカゼイを添加することができる。 When the beverage of this embodiment is a liquid fermented milk or a lactic acid bacteria drink, a starter cultured with lactic acid bacteria other than bacteria belonging to Lacticasei Bacillus paracasei is used to ferment milk raw materials before or after fermentation. Lactobacillus paracasei can be added at any time.
［本発明の他の実施形態］
　本発明の別の実施形態は、ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌を無脂乳固形分が８．０質量％未満の飲料に添加することを含む、飲料の酸味の低減及び／又はコク味の増強のための方法である。 [Other embodiments of the present invention]
Another embodiment of the present invention provides a method for reducing the sourness of a beverage and/or comprising adding bacteria belonging to Lacticaseibacillus paracasei to a beverage having less than 8.0% by weight non-fat milk solids. Or it is a method for enhancing body taste.
　本発明のまた別の実施形態は、無脂乳固形分が８．０質量％未満の飲料における酸味の低減及び／又はコク味の増強のための、ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌の使用である。 Yet another embodiment of the present invention relates to a method belonging to Lacticaseibacillus paracasei for reducing acidity and/or enhancing body taste in a beverage with non-fat milk solids content of less than 8.0% by mass. It is the use of bacteria.
　本発明のさらに別の実施形態は、ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌を有効成分とする、無脂乳固形分が８．０質量％未満の飲料の酸味の低減及び／又はコク味の増強のための剤である。この剤の形態として、例えば、ラクチカゼイバチルス・パラカゼイに属する細菌の培養物の凍結物、加熱乾燥物、及び凍結乾燥物が好ましく挙げられる。この観点から、本実施形態はまた、ラクチカゼイバチルス・パラカゼイに属する細菌の培養物の凍結物、加熱乾燥物又は凍結乾燥物を有効成分とする、無脂乳固形分が８．０質量％未満の飲料の酸味の低減及び／又はコク味の増強のための剤を提供する。 Yet another embodiment of the present invention provides for reducing the acidity and/or increasing the richness of a beverage containing bacteria belonging to Lacticaseibacillus paracasei as an active ingredient and having a non-fat milk solids content of less than 8.0% by mass. It is an agent for enhancing taste. Preferred forms of this agent include, for example, frozen products, heat-dried products, and lyophilized products of bacterial cultures belonging to Lacticacei Bacillus paracasei. From this point of view, the present embodiment also provides a non-fat milk solid content of less than 8.0% by mass, in which the active ingredient is a frozen product, a heat-dried product, or a lyophilized product of a culture of bacteria belonging to Lacticcasei Bacillus paracasei. Provided is an agent for reducing acidity and/or enhancing body taste of beverages.
　本発明のまたさらに別の実施形態は、無脂乳固形分が８．０質量％未満の飲料の酸味の低減及び／又はコク味の増強における使用のための、ラクチカゼイバチルス・パラカゼイに属する細菌である。この細菌としては、ラクトバチルス・パラカゼイ　ＭＣＣ１８４９（ＮＩＴＥ　ＢＰ－０１６３３）が好ましい。 Yet another embodiment of the present invention provides bacteria belonging to Bacillus paracasei for use in reducing acidity and/or enhancing body taste of beverages with non-fat milk solids content of less than 8.0% by mass. It is. As this bacterium, Lactobacillus paracasei MCC1849 (NITE BP-01633) is preferred.
　以下に実施例を用いて本発明をより具体的に説明するが、本発明はこれら実施例に限定されるものではない。 The present invention will be explained in more detail below using Examples, but the present invention is not limited to these Examples.
［ラクチカゼイバチルス・パラカゼイ培養物の調製］
　ラクトバチルス・パラカゼイ　ＭＣＣ１８４９（ＮＩＴＥ　ＢＰ－０１６３３）は、死菌体の凍結物（実施例においてＭＣＣ１８４９培養物という）であり、菌数（細胞の数）は凍結物の規格に応じて、任意の数となるように配合量を適宜変更することができる。本試験では凍結物１ｇ当たり４０００億個の菌数の凍結物を用いた。
　なお、ラクトバチルス・パラカゼイ　ＭＣＣ１８４９の凍結乾燥物は、森永乳業株式会社より入手できる。 [Preparation of Bacillus paracasei culture]
Lactobacillus paracasei MCC1849 (NITE BP-01633) is a frozen product of dead bacteria (referred to as MCC1849 culture in the examples), and the number of bacteria (number of cells) can be any number depending on the specifications of the frozen product. The blending amount can be changed as appropriate so that the following is achieved. In this test, a frozen material with a bacterial count of 400 billion per gram of frozen material was used.
The lyophilized product of Lactobacillus paracasei MCC1849 is available from Morinaga Milk Industry Co., Ltd.
［発酵乳飲料の調製］
　表１又は表２に示す原料液の配合で、乳酸菌スターター以外の原料をミキサーで混合し、７０℃に加温して溶解して原料液を調製した。次いで、ホモジナイザー均質化処理（圧力１５ＭＰａ）して、続いて９０℃で１０分間の条件で、プレート殺菌機で加熱殺菌（一次殺菌）した後、４３℃に降温した。
　降温した原料液に乳酸菌スターターを添加した後、タンク内で４３℃に保持してｐＨが４．２に達するまで発酵させ、２０℃に降温して発酵を終了させ、続いてスムージング処理した。この後、予め調製したペクチン溶液（１５℃）を添加し、チューブラー式熱交換器にて温度９５℃まで昇温し９５℃で３０秒間の条件で加熱殺菌（二次殺菌）した後、ホモジナイザーで均質化処理（圧力１５ＭＰａ）して２５℃に冷却し、乳蛋白質カードが破砕された発酵乳とペクチン溶液との発酵乳飲料を得た。
　得られた発酵乳飲料を、無菌的に容器に充填し密封して発酵乳飲料を得た（充填工程）。充填温度は２５℃、充填量は１９０ｍＬとした。充填工程終了後、室温で保管した。 [Preparation of fermented milk drink]
A raw material liquid was prepared by mixing raw materials other than the lactic acid bacteria starter with a mixer, heating to 70° C., and dissolving the raw material liquid according to the raw material liquid formulation shown in Table 1 or Table 2. Next, the mixture was homogenized using a homogenizer (pressure: 15 MPa), followed by heat sterilization (primary sterilization) using a plate sterilizer at 90°C for 10 minutes, and then the temperature was lowered to 43°C.
After adding the lactic acid bacteria starter to the cooled raw material solution, it was kept at 43°C in a tank and fermented until the pH reached 4.2, the temperature was lowered to 20°C to complete fermentation, and then smoothing treatment was performed. After this, a pre-prepared pectin solution (15°C) was added, the temperature was raised to 95°C in a tubular heat exchanger, heat sterilized (secondary sterilization) at 95°C for 30 seconds, and then a homogenizer was used. The mixture was homogenized (at a pressure of 15 MPa) and cooled to 25° C. to obtain a fermented milk beverage containing fermented milk with crushed milk protein curd and a pectin solution.
The obtained fermented milk beverage was aseptically filled into a container and sealed to obtain a fermented milk beverage (filling step). The filling temperature was 25° C., and the filling amount was 190 mL. After the filling process was completed, it was stored at room temperature.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
［実施例１～４、比較例１～６］
　表１又は表２に示す配合で、実施例１～４及び比較例１～６の飲料を調製した。
　調製した飲料を飲料の評価の専門パネリスト８名（パネリスト１～８）によって試飲し、酸味、コク味（濃厚感、ボディ感）及び乳味（風味のクリーミー感、ミルク感）の評価を行った。 [Examples 1 to 4, Comparative Examples 1 to 6]
Beverages of Examples 1 to 4 and Comparative Examples 1 to 6 were prepared using the formulations shown in Table 1 or Table 2.
The prepared beverages were sampled by eight panelists (panelists 1 to 8) who specialize in beverage evaluation, and the sourness, richness (richness, body), and milky taste (creamy flavor, milky taste) were evaluated. .
＜酸味の評価基準＞
　５：酸味が強い
　４：酸味がやや強い
　３：酸味が比較例と変わらない
　２：酸味がやや弱い
　１：酸味が弱い
　結果を表３（実施例１～４、比較例１）及び表４（比較例２～６）に示す。 <Acidity evaluation criteria>
5: Strong sourness 4: Slightly strong sourness 3: Same sourness as the comparative example 2: Slightly weak sourness 1: Weak sourness The results are shown in Table 3 (Examples 1 to 4, Comparative Example 1) and Table 4 ( Comparative Examples 2 to 6).
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
＜コク味の評価基準＞
　５：コク味が強い
　４：コク味がやや強い
　３：コク味が比較例と変わらない
　２：コク味がやや弱い
　１：コク味が弱い
　結果を表５（実施例１～４、比較例１）及び表６（比較例２～６）に示す。 <Evaluation criteria for body taste>
5: Strong flavor 4: Slightly strong flavor 3: Same flavor as the comparative example 2: Slightly weak flavor 1: Weak flavor The results are shown in Table 5 (Examples 1 to 4, Comparative Example 1) ) and Table 6 (Comparative Examples 2 to 6).
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
＜乳味の評価基準＞
　５：乳味が強い
　４：乳味がやや強い
　３：乳味が比較例と変わらない
　２：乳味がやや弱い
　１：乳味が弱い
　結果を表７（実施例１～４、比較例１）及び表８（比較例２～６）に示す。 <Evaluation criteria for milk taste>
5: Milky taste is strong 4: Milky taste is slightly strong 3: Milky taste is the same as the comparative example 2: Milky taste is slightly weak 1: Milky taste is weak The results are shown in Table 7 (Examples 1 to 4, Comparative Example 1) ) and Table 8 (Comparative Examples 2 to 6).
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
＜酸味及びコク味＞
　実施例１～４は、比較例１～６に比べて、酸味の軽減又はコク味の増強の効果が高いことを確認した（表３～表６）。すなわち、無脂乳固形分が飲料の総質量の８．０質量％未満である飲料に対して、ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌を配合した場合に、所望の効果が得られることを確認した。 <Acidity and richness>
It was confirmed that Examples 1 to 4 were more effective in reducing acidity or enhancing body taste than Comparative Examples 1 to 6 (Tables 3 to 6). That is, the desired effect can be obtained when bacteria belonging to Lacticaseibacillus paracasei are added to a beverage in which the non-fat milk solids content is less than 8.0% by mass of the total mass of the beverage. It was confirmed.
＜乳味＞
　実施例１～４と比較例１～６との間で、乳味の評価は同等であった。すなわち、無脂乳固形分が飲料の総質量の８．０質量％未満である飲料に対して、ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌を配合した場合であっても、乳味に影響を与えなかったことを確認した。 <Milk taste>
The evaluation of milk taste was the same between Examples 1 to 4 and Comparative Examples 1 to 6. In other words, even if bacteria belonging to Lacticaseibacillus paracasei are added to a beverage in which the non-fat milk solids content is less than 8.0% by mass of the total mass of the beverage, the milk taste will be affected. It was confirmed that there was no impact.
　本発明の飲料は、酸味の低減及び／又はコク味の増強がされた飲料であるから、より多くの需要者に嗜好に合致する。その結果、本発明の飲料は、需要者の健康の増進維持に役立つことが期待される。また、本発明の飲料は従来の飲料と同等の乳味を維持していることから、多くの需要者に好まれることが期待される。 The beverage of the present invention is a beverage with reduced sourness and/or enhanced richness, so it meets the tastes of more consumers. As a result, the beverage of the present invention is expected to be useful in improving and maintaining the health of consumers. Moreover, since the beverage of the present invention maintains a milky taste equivalent to that of conventional beverages, it is expected that it will be liked by many consumers.
ＮＩＴＥ　ＢＰ－０１６３３ NITE BP-01633

Claims (13)

  1. 　ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌と、無脂乳固形分と、を含む飲料であって、
    　前記無脂乳固形分が前記飲料の総質量の８．０質量％未満である、飲料。     A beverage containing bacteria belonging to Lacticaseibacillus paracasei and non-fat milk solids,
    A beverage, wherein the non-fat milk solids content is less than 8.0% by mass of the total mass of the beverage.
  2. 　前記飲料が前記細菌を１．０×１０８ＣＦＵ／ｇ以上含む、請求項１に記載の飲料。 The beverage according to claim 1, wherein the beverage contains the bacteria at 1.0 x 108 CFU/g or more.
  3. 　前記飲料が前記細菌を２．０×１０８ＣＦＵ／ｇ以上含む、請求項１に記載の飲料。 The beverage according to claim 1, wherein the beverage contains the bacteria at 2.0 x 108 CFU/g or more.
  4. 　前記無脂乳固形分が前記飲料の総質量の４．０質量％以下である、請求項１に記載の飲料。 The beverage according to claim 1, wherein the non-fat milk solids content is 4.0% by mass or less of the total mass of the beverage.
  5. 　前記細菌がラクトバチルス・パラカゼイ（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）　ＭＣＣ１８４９（ＮＩＴＥ　ＢＰ－０１６３３）である、請求項１に記載の飲料。 The beverage according to claim 1, wherein the bacterium is Lactobacillus paracasei MCC1849 (NITE BP-01633).
  6. 　前記細菌が死菌である、請求項１に記載の飲料。 The beverage according to claim 1, wherein the bacteria are dead bacteria.
  7. 　前記飲料のｐＨが５．０以下である、請求項１に記載の飲料。 The beverage according to claim 1, wherein the beverage has a pH of 5.0 or less.
  8. 　前記飲料が発酵乳飲料である、請求項１に記載の飲料。 The beverage according to claim 1, wherein the beverage is a fermented milk beverage.
  9. 　請求項１に記載の飲料を製造するための飲料の製造方法であって、ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌を、無脂乳固形分を８．０質量％未満含む飲料に添加することを含む、飲料の製造方法。 A method for producing a beverage according to claim 1, wherein bacteria belonging to Lacticaseibacillus paracasei are added to a beverage containing less than 8.0% by mass of non-fat milk solids. A method of manufacturing a beverage, including:
  10. 　ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌を無脂乳固形分が８．０質量％未満の飲料に添加することを含む、飲料の酸味の低減及び／又はコク味の増強のための方法。 A method for reducing the sourness and/or enhancing the richness of a beverage, which comprises adding bacteria belonging to Lacticaseibacillus paracasei to a beverage having a non-fat milk solids content of less than 8.0% by mass. .
  11. 　無脂乳固形分が８．０質量％未満の飲料における酸味の低減及び／又はコク味の増強のための、ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌の使用。 Use of bacteria belonging to Lacticaseibacillus paracasei for reducing acidity and/or enhancing body taste in a beverage with a non-fat milk solids content of less than 8.0% by mass.
  12. 　ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌を有効成分とする、無脂乳固形分が８．０質量％未満の飲料の酸味の低減及び／又はコク味の増強のための剤。 An agent for reducing the acidity and/or enhancing the richness of a beverage with a non-fat milk solids content of less than 8.0% by mass, which contains bacteria belonging to Lacticaseibacillus paracasei as an active ingredient.
  13. 　無脂乳固形分が８．０質量％未満の飲料の酸味の低減及び／又はコク味の増強における使用のための、ラクチカゼイバチルス・パラカゼイ（Ｌａｃｔｉｃａｓｅｉｂａｃｉｌｌｕｓ　ｐａｒａｃａｓｅｉ）に属する細菌。 Bacteria belonging to Lacticaseibacillus paracasei for use in reducing acidity and/or enhancing body taste of beverages with non-fat milk solids content of less than 8.0% by mass.
PCT/JP2022/026227 2022-06-30 2022-06-30 Beverage and production method for beverage WO2024004138A1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009112214A (en) * 2007-11-02 2009-05-28 Kirin Holdings Co Ltd Antiallergic beverage containing lactobacillus
JP5646124B1 (en) * 2013-07-12 2014-12-24 森永乳業株式会社 Novel lactic acid bacteria and pharmaceuticals, foods and drinks, and feeds containing the novel lactic acid bacteria
JP2020137476A (en) * 2019-02-28 2020-09-03 森永乳業株式会社 Beverage/food product including milk containing lactic acid bacteria

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009112214A (en) * 2007-11-02 2009-05-28 Kirin Holdings Co Ltd Antiallergic beverage containing lactobacillus
JP5646124B1 (en) * 2013-07-12 2014-12-24 森永乳業株式会社 Novel lactic acid bacteria and pharmaceuticals, foods and drinks, and feeds containing the novel lactic acid bacteria
JP2020137476A (en) * 2019-02-28 2020-09-03 森永乳業株式会社 Beverage/food product including milk containing lactic acid bacteria

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