JP2014000019A - Lactic beverage and manufacturing method of lactic beverage - Google Patents
Lactic beverage and manufacturing method of lactic beverage Download PDFInfo
- Publication number
- JP2014000019A JP2014000019A JP2012136228A JP2012136228A JP2014000019A JP 2014000019 A JP2014000019 A JP 2014000019A JP 2012136228 A JP2012136228 A JP 2012136228A JP 2012136228 A JP2012136228 A JP 2012136228A JP 2014000019 A JP2014000019 A JP 2014000019A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- acid bacteria
- dairy
- beverage
- fermented cellulose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 91
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 212
- 241000894006 Bacteria Species 0.000 claims abstract description 112
- 239000004310 lactic acid Substances 0.000 claims abstract description 106
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 106
- 239000001913 cellulose Substances 0.000 claims abstract description 61
- 229920002678 cellulose Polymers 0.000 claims abstract description 61
- 238000001556 precipitation Methods 0.000 claims abstract description 48
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 30
- 239000005017 polysaccharide Substances 0.000 claims abstract description 30
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 26
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000002245 particle Substances 0.000 claims abstract description 13
- 150000004676 glycans Chemical class 0.000 claims abstract 4
- 235000013365 dairy product Nutrition 0.000 claims description 54
- 235000013336 milk Nutrition 0.000 claims description 30
- 239000008267 milk Substances 0.000 claims description 30
- 210000004080 milk Anatomy 0.000 claims description 30
- 235000020124 milk-based beverage Nutrition 0.000 claims description 20
- 239000007787 solid Substances 0.000 claims description 19
- 235000013861 fat-free Nutrition 0.000 claims description 17
- 235000010987 pectin Nutrition 0.000 claims description 17
- 239000001814 pectin Substances 0.000 claims description 17
- 229920001277 pectin Polymers 0.000 claims description 17
- 235000019543 dairy drink Nutrition 0.000 claims description 14
- 230000002401 inhibitory effect Effects 0.000 claims description 14
- 239000010419 fine particle Substances 0.000 claims description 12
- 241000194032 Enterococcus faecalis Species 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 229940032049 enterococcus faecalis Drugs 0.000 claims description 9
- 230000001186 cumulative effect Effects 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 4
- 238000009826 distribution Methods 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 3
- 150000002016 disaccharides Chemical class 0.000 claims description 3
- 230000005764 inhibitory process Effects 0.000 claims description 3
- 150000002772 monosaccharides Chemical class 0.000 claims description 3
- 239000011859 microparticle Substances 0.000 claims 1
- 238000004062 sedimentation Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 230000002776 aggregation Effects 0.000 abstract description 3
- 238000004220 aggregation Methods 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 3
- 230000001376 precipitating effect Effects 0.000 abstract 1
- 150000004804 polysaccharides Chemical class 0.000 description 26
- 235000015140 cultured milk Nutrition 0.000 description 23
- 230000000694 effects Effects 0.000 description 22
- 239000000843 powder Substances 0.000 description 13
- 239000002562 thickening agent Substances 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 230000001629 suppression Effects 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- -1 alginic acid esters Chemical class 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 6
- 235000003599 food sweetener Nutrition 0.000 description 6
- 239000003765 sweetening agent Substances 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000004845 protein aggregation Effects 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical group OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 235000020186 condensed milk Nutrition 0.000 description 3
- 238000012790 confirmation Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical group OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 238000002965 ELISA Methods 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 2
- 229940038773 trisodium citrate Drugs 0.000 description 2
- 235000019263 trisodium citrate Nutrition 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 1
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 1
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 241000589220 Acetobacter Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000222518 Agaricus Species 0.000 description 1
- 241001116389 Aloe Species 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 229920001287 Chondroitin sulfate Polymers 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- 241000283086 Equidae Species 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 229930003270 Vitamin B Chemical group 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Chemical group 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Chemical group C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Chemical group 0.000 description 1
- 229930003448 Vitamin K Chemical group 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940045110 chitosan Drugs 0.000 description 1
- 229940059329 chondroitin sulfate Drugs 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229960005188 collagen Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Chemical group CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000008233 hard water Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 229920002674 hyaluronan Polymers 0.000 description 1
- 229960003160 hyaluronic acid Drugs 0.000 description 1
- 230000005965 immune activity Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Chemical group CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Chemical group 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Chemical group 0.000 description 1
- 150000003710 vitamin D derivatives Chemical group 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Chemical group 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Chemical group 0.000 description 1
- 150000003721 vitamin K derivatives Chemical group 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、乳酸菌と無脂乳固形分とを含有する、乳酸菌飲料、はっ酵乳等、若しくはこれらを一部に含有する乳性飲料とその製造方法、及び乳酸菌飲料、はっ酵乳等若しくはこれらを一部に含有する乳性飲料の沈殿抑制方法に関するものである。 The present invention relates to a lactic acid bacteria beverage, fermented milk, etc. containing lactic acid bacteria and non-fat milk solids, or a dairy drink partially containing these and a method for producing the same, and a lactic acid bacteria beverage, fermented milk, etc. It is related with the precipitation suppression method of the milky drink contained in a part.
乳酸菌を含有する飲食品は、従来より、はっ酵乳、乳酸菌飲料等、多種多様な形態の製品が流通している。
我国は、高齢化社会の進行等に伴って、食を通じた健康確保への関心が高まっており、その中でも、所謂善玉菌と称される細菌による体内環境の改善（プロバイオテクス）についての関心は高く、プロバイオテクスの代表的な細菌として、特に乳酸菌が注目されている。
A variety of products such as fermented milk and lactic acid bacteria beverages have been distributed in food and drink products containing lactic acid bacteria.
In Japan, with the progress of an aging society, etc., interest in securing health through food is increasing, and among them, interest in improving the internal environment (probiotics) by so-called good bacteria. In particular, lactic acid bacteria are attracting attention as a representative probiotic bacterium.
乳酸菌は、生存状態で腸に届いた場合には、腸内環境を整える作用を有する。
具体的には、食物の消化吸収を促進すると共に、大腸菌等の所謂悪玉菌を減らす等、直接的な生理活性作用を発揮する。
Lactic acid bacteria have the effect of adjusting the intestinal environment when they reach the intestine in a living state.
Specifically, it promotes digestion and absorption of food and exerts a direct physiological activity such as reducing so-called bad bacteria such as E. coli.
上述のように、生存状態で腸に到達しうる乳酸菌の多くは、胃酸による酸で死滅することが少ない酸耐性を備えた植物性乳酸菌である。
一方、動物の乳等で生育する、動物性乳酸菌と称される乳酸菌は、前記植物性乳酸菌と比較して乾燥や熱、及び酸に弱く、経口摂取した場合、多くは胃酸で死滅してしまうため、生きたまま腸に届くことはほとんど無い。
従って、直接的な生理活性作用を期待することができない。
このことから、一般的に流通している乳酸菌飲料、はっ酵乳等若しくはこれらを一部に含有する乳性飲料に含まれる乳酸菌は、製品の製造過程において予め加熱殺菌された死滅菌の状態で含有されているものが多い。
As described above, most of the lactic acid bacteria that can reach the intestine in a living state are plant lactic acid bacteria having acid resistance that is less likely to be killed by acid from stomach acid.
On the other hand, lactic acid bacteria called animal lactic acid bacteria that grow in animal milk and the like are weaker to dryness, heat, and acid than the above-mentioned plant lactic acid bacteria, and many of them are killed by gastric acid when ingested orally. Therefore, it hardly reaches the intestines alive.
Therefore, a direct bioactive action cannot be expected.
For this reason, lactic acid bacteria contained in lactic acid bacteria beverages that are generally distributed, fermented milk, etc. or milk beverages that partially contain these, are contained in a state of death sterilization that has been sterilized by heating in advance during the production process of the product. There are many things that have been done.
しかしながら、昨今の研究によって、殺菌された死滅菌の状態であっても、乳発酵させた際に生成された乳酸と、前記乳酸が分解することによって生成される乳糖が、腸内に生存している善玉菌を増加させる作用がある他、殺菌された死滅乳酸菌自体が食物繊維と同様に作用して、消化吸収の促進する作用があることが分かってきた。
更に、近年においては、乳酸菌の菌体表面の特定の蛋白が、腸中の免疫活性、及びアレルギー抑制等に対しても効果を発揮するとの報告もなされている。
However, according to recent research, even in the sterilized state of death sterilization, lactic acid produced during milk fermentation and lactose produced by the decomposition of the lactic acid survive in the intestine. It has been found that the sterilized dead lactic acid bacterium itself acts in the same way as dietary fiber and promotes digestion and absorption in addition to the effect of increasing the number of good bacteria.
Furthermore, in recent years, it has been reported that specific proteins on the surface of lactic acid bacteria have an effect on intestinal immune activity and allergy suppression.
以上のように、乳酸菌には注目すべき様々な効果が期待されており、乳酸菌を手軽に摂取できる、乳酸菌含有乳性飲料への消費者ニーズも高まっている。
しかしながら、乳性飲料において、多量の乳酸菌を摂取するため、はっ酵乳の配合量を高めた場合、はっ酵乳に含まれる乳成分の分散性が低いことによって、常温で保管すると沈澱が生じてしまうという問題があった。
特に、一度に数百億〜数千億単位の乳酸菌を摂取しうる乳酸菌高含有の乳性飲料の場合には、その膨大な乳酸菌数によって、沈澱抑制がより困難となっていた。
As described above, various remarkable effects are expected for lactic acid bacteria, and consumer needs for dairy beverages containing lactic acid bacteria that allow easy intake of lactic acid bacteria are also increasing.
However, in dairy drinks, in order to ingest a large amount of lactic acid bacteria, when the blending amount of fermented milk is increased, the dispersibility of the milk components contained in the fermented milk is low, and precipitation occurs when stored at room temperature. There was a problem.
In particular, in the case of a milk beverage containing a high amount of lactic acid bacteria capable of ingesting tens of billions to hundreds of billions of lactic acid bacteria at a time, the enormous number of lactic acid bacteria makes it more difficult to suppress precipitation.
一般的に、乳酸菌飲料における沈澱の発生を抑制する手段として、ペクチン等の増粘多糖類を用いた乳酸菌飲料が提案されている（例えば、特許文献１〜３参照）。 In general, lactic acid bacteria beverages using thickening polysaccharides such as pectin have been proposed as means for suppressing the occurrence of precipitation in lactic acid bacteria beverages (see, for example, Patent Documents 1 to 3).
しかし、飲料中に含有する乳酸菌の数が非常に多くなった場合、ペクチン、大豆多糖類といった一般的な増粘剤のみでは、十分に沈殿を抑制することができなかった。
また、ペクチン等の粘質多糖類の他に沈澱抑制効果のある増粘剤として、アルギン酸エステル等が公知であるが、乳酸菌の含有量が高い乳性飲料においては、これらの増粘剤を添加した場合であっても、沈澱抑制効果を十分に得ることはできなかった。
However, when the number of lactic acid bacteria contained in the beverage is extremely large, precipitation cannot be sufficiently suppressed with only a general thickener such as pectin and soybean polysaccharide.
In addition to thick polysaccharides such as pectin, alginic acid esters and the like are known as thickeners having a precipitation-inhibiting effect, but these thickeners are added to dairy beverages with a high content of lactic acid bacteria. Even in this case, it was not possible to obtain a sufficient precipitation suppressing effect.
上述の他、前記ペクチン等の増粘多糖類を添加して、乳酸菌飲料を均質化した後に、粒径２０μｍ以下に形成された解重合セルロース（結晶セルロース）を、更に添加することによって、飲料中のたんぱく質の凝集を抑制し、保存性を向上させた乳酸菌飲料が提案されている（特許文献４）。 In addition to the above, after adding a thickening polysaccharide such as pectin to homogenize the lactic acid bacteria beverage, depolymerized cellulose (crystalline cellulose) formed to a particle size of 20 μm or less is further added to the beverage. A lactic acid bacteria beverage that suppresses protein aggregation and has improved storage stability has been proposed (Patent Document 4).
しかしながら、特許文献４の発明に係る乳酸菌飲料の場合であっても、乳酸菌の含有量が多くなった場合には、沈澱抑制効果が十分であるとは言えなかった。 However, even in the case of the lactic acid bacteria beverage according to the invention of Patent Document 4, when the content of the lactic acid bacteria increases, it cannot be said that the precipitation suppressing effect is sufficient.
乳酸菌を含有する飲食品については、厚生労働省省令「乳および乳製品の成分規格等に関する省令」に定義されており、乳酸菌飲料については無脂乳固形分が３．０％以上の場合は乳酸菌が１０，０００，０００個／ｍｌ以上で、発酵後に加熱殺菌処理をしていないものと定められているが、本願発明に係る乳性飲料には、無脂乳固形分と１．０×１０９〜２．４×１０１１個／１００ｇの乳酸菌を含有していれば、前記省令に係る乳酸菌飲料、若しくは、はっ酵乳の定義範囲外の飲料、若しくはこれらを一部に含有し、定義区分上は清涼飲料水に分類される飲料についても全て包含する。 Food and drink products containing lactic acid bacteria are defined in the Ministry of Health, Labor and Welfare Ministerial Ordinance “Ministerial Ordinance on Ingredient Standards for Milk and Dairy Products”. For lactic acid bacteria beverages, if the non-fat milk solid content is 3.0% or more, lactic acid bacteria It is determined that it is 10,000,000 pieces / ml or more and has not been subjected to heat sterilization after fermentation, but the dairy beverage according to the present invention has non-fat milk solids and 1.0 × 10 9. If it contains ~ 2.4 × 10 11 bacterium / 100 g lactic acid bacteria, it contains lactic acid bacteria beverages according to the ministerial ordinance, beverages outside the defined range of fermented milk, or some of them, and on the definition category All beverages classified as soft drinks are included.
本発明は、乳酸菌の含有量が高い場合にも、飲料液中の均質状態を保持し、たんぱく質の凝集等による沈澱が抑制された乳性飲料、及びその製造方法、並びに乳性飲料の沈澱抑制方法を提供することを目的とする。 The present invention relates to a dairy beverage that maintains a homogeneous state in a beverage liquid even when the content of lactic acid bacteria is high, and in which precipitation due to protein aggregation or the like is suppressed, a method for producing the same, and precipitation suppression of dairy beverages It aims to provide a method.
上記課題を解決するために、本発明は以下に示す構成を備える。
即ち、
乳酸菌と無脂乳固形分を含有する乳性飲料であって、飲料中に含有される乳酸菌の菌体数（個／１００ｇ）が１．０×１０９〜２．４×１０１１であると共に、水不溶性の発酵セルロース粒子と、大豆多糖類と、を更に含有することを特徴とする（発明１）。
In order to solve the above problems, the present invention has the following configuration.
That is,
It is a dairy beverage containing lactic acid bacteria and non-fat milk solids, and the number of lactic acid bacteria contained in the beverage (pieces / 100 g) is 1.0 × 10 9 to 2.4 × 10 11 Further, the composition further comprises water-insoluble fermented cellulose particles and soybean polysaccharide (Invention 1).
また、前記発酵セルロースは、単糖類若しくは二糖類を酢酸菌で発酵させることによって得られ、前記乳性飲料中において三次元網目構造の微粒子を形成することを特徴とする（発明２）。 The fermented cellulose is obtained by fermenting monosaccharides or disaccharides with acetic acid bacteria, and forms fine particles having a three-dimensional network structure in the milk beverage (Invention 2).
また、前記発酵セルロースの微粒子は、粒度分布積算値の５０％累積頻度径が４０〜６０μｍであり、且つ９０％累積頻度径が１４０〜３００μｍであることを特徴とする（発明３）。 Further, the fine particles of the fermented cellulose have a 50% cumulative frequency diameter of a particle size distribution integrated value of 40 to 60 μm and a 90% cumulative frequency diameter of 140 to 300 μm (Invention 3).
また、前記発酵セルロースの含有量が０．００１６ｗｔ％〜０．０２０ｗｔ％であることを特徴とする（発明４）。 Further, the content of the fermented cellulose is 0.0016 wt% to 0.020 wt% (Invention 4).
また、添加物としてペクチンを更に含有することを特徴とする（発明５）。 In addition, pectin is further contained as an additive (Invention 5).
また、前記乳酸菌にはエンテロコッカス・フェカリス（Ｅｎｔｅｒｏｃｏｃｃｕｓ ｆａｅｃａｌｉｓ）が１０％以上含まれることを特徴とする（発明６）。 Further, the lactic acid bacterium contains 10% or more of Enterococcus faecalis (Invention 6).
また、本発明は、乳性飲料の製造方法に係り、乳酸菌と無脂乳固形分を含有する乳性飲料の製造方法であって、１．０×１０９〜２．４×１０１１個／１００ｇの乳酸菌と、水不溶性の発酵セルロース粒子と、大豆多糖類とを含有させ、前記発酵セルロースは前記乳性飲料中において三次元網目構造の微粒子を形成することを特徴とする（発明７）。 Moreover, this invention relates to the manufacturing method of a milky drink, is a manufacturing method of the milky drink containing lactic acid bacteria and non-fat milk solid content, Comprising: 1.0 * 10 < 9 > -2.4 * 10 < 11 > / 100 g of lactic acid bacteria, water-insoluble fermented cellulose particles and soybean polysaccharide are contained, and the fermented cellulose forms fine particles having a three-dimensional network structure in the milk beverage (Invention 7).
また、本発明は、乳性飲料の沈澱抑制方法に係り、乳酸菌と無脂乳固形分を含有する乳性飲料の沈殿抑制方法であって、１．０×１０９〜２．４×１０１１個／１００ｇの乳酸菌と、水不溶性の発酵セルロース粒子と、大豆多糖類とを含有させると共に、前記発酵セルロースが前記乳性飲料中において三次元網目構造の微粒子を形成することを特徴とする（発明８）。 The present invention also relates to a method for inhibiting precipitation of a dairy beverage, and is a method for inhibiting precipitation of a dairy beverage containing lactic acid bacteria and non-fat milk solids, which is 1.0 × 10 9 to 2.4 × 10 11. Each / 100 g of lactic acid bacteria, water-insoluble fermented cellulose particles, and soybean polysaccharide are contained, and the fermented cellulose forms fine particles having a three-dimensional network structure in the milk beverage (invention). 8).
また、前記発酵セルロース微粒子の粒度分布積算値の５０％累積頻度径が４０〜６０μｍであり、かつ９０％累積頻度径が１４０〜３００μｍであることを特徴とする（発明９）。 The 50% cumulative frequency diameter of the integrated particle size distribution of the fermented cellulose fine particles is 40 to 60 μm, and the 90% cumulative frequency diameter is 140 to 300 μm (Invention 9).
また、前記発酵セルロースの含有量が０．００１６ｗｔ％〜０．０２０ｗｔ％であることを特徴とする（発明１０）。 The fermented cellulose content is 0.0016 wt% to 0.020 wt% (Invention 10).
本発明によれば、乳酸菌の含有量が高い乳性飲料であっても、飲料液中の均質状態を保持し、たんぱく質等の凝集による沈澱を抑制することが可能な乳性飲料及びその製造方法、並びに乳性飲料の沈澱抑制方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, even if it is a dairy drink with high content of lactic acid bacteria, the dairy drink which can maintain the homogeneous state in a drink liquid, and can suppress precipitation by aggregation of protein etc., and its manufacturing method And a method for suppressing precipitation of milky beverages.
以下、本発明の実施形態について説明する。
本実施形態に係る乳性飲料は、乳酸菌と、無脂乳固形分とを含有する。
Hereinafter, embodiments of the present invention will be described.
The dairy beverage according to the present embodiment contains lactic acid bacteria and non-fat milk solids.
本実施形態において使用される乳酸菌は、発明の要件である含有量以上のエンテロコッカス・フェカリス（Enterococcus faecalis）菌を含有していれば、一般的に食品に用いられるその他の菌種の使用ついて特に制限は無く、例えば、ラクトバチルス（Lactobacillus）属、ラクトコッカス（Lactococcus）属、ペディオコッカス（Pediococcus）属、ロイコノストック（Leuconostoc）属、ビフィドバクテリウム（Biffidobacterium）属、ストレプトコッカス（Streptococcus）属に属する乳酸菌等を使用することができ、また、これらの乳酸菌を複数組み合わせて使用しても良い。
本実施形態においては、乳又は乳製品を原料としてこれらを乳酸菌発酵させて得られるはっ酵乳や、乳酸菌乾燥粉末等を適宜配合することで、本実施形態に係る乳性飲料に所定の菌数の乳酸菌を含有させることができる。
The lactic acid bacteria used in the present embodiment are not particularly limited as long as they contain Enterococcus faecalis bacteria in excess of the content required for the invention, and other bacterial species generally used in foods. For example, in the genus Lactobacillus, Lactococcus, Pediococcus, Leuconostoc, Biffidobacterium, Streptococcus The lactic acid bacteria etc. which belong can be used, and you may use these lactic acid bacteria in combination.
In this embodiment, fermented milk obtained by fermenting these with lactic acid bacteria using milk or a dairy product as a raw material, a dry powder of lactic acid bacteria, and the like, by appropriately blending the milk beverage according to this embodiment with a predetermined number of bacteria Lactic acid bacteria can be included.
前記エンテロコッカス・フェカリス（Enterococcus faecalis）菌は、所謂腸球菌と称される乳酸菌であり、桿状の形を有する乳酸桿菌と比較すると、約１／５程度と非常に微細な粒形を成していることから、一度に多量の経口摂取が可能であるという特徴を有している。
また、前記エンテロコッカス・フェカリス菌は、複数の株種を有しており、前記株種によって、生理活性作用の強さ等も異なるが、殺菌された死滅菌であっても、腸内細菌の餌となることによる整腸作用があり、近年においては、免疫力向上、抗アレルギー作用等、身体に対して好ましい様々な機能を備えていることが報告されている。
The Enterococcus faecalis bacterium is a so-called enterococcus lactic acid bacterium and has a very fine particle shape of about 1/5 compared to a lactic acid bacterium having a rod-like shape. Therefore, it has a feature that a large amount of oral intake is possible at a time.
Further, the Enterococcus faecalis strain has a plurality of strains, and the strength of physiological activity varies depending on the strain, but even if it is sterilized death sterilization, enteric bacteria food In recent years, it has been reported that it has various functions preferable to the body, such as immunity improvement and antiallergic action.
また、無脂乳固形分は、乳又は乳製品等の乳原料から水分及び乳脂肪分を除いた固形分をいう。乳原料としては、ウシ、ウマ、ヤギ、ヒツジ等の哺乳動物の乳のほか、脱脂粉乳、全粉乳、バターミルク粉、無糖練乳、脱脂加糖練乳、全脂加糖練乳等の乳製品が挙げられ、これらを水に還元したものも含まれる。これらの乳若しくは乳製品等の乳原料、又は乳酸菌を含有させるために使用するはっ酵乳等及び／又は乳酸菌乾燥粉末等を適宜配合することで、本実施形態に係る乳酸菌飲料に乳酸菌を含有させることができる。 The non-fat milk solid content refers to a solid content obtained by removing moisture and milk fat from milk raw materials such as milk or dairy products. Examples of dairy ingredients include milk from mammals such as cows, horses, goats, and sheep, as well as dairy products such as skim milk powder, whole milk powder, butter milk powder, sugar-free condensed milk, defatted condensed milk, and whole fat condensed milk. In addition, those obtained by reducing these to water are also included. The lactic acid bacteria beverage according to the present embodiment may contain lactic acid bacteria by appropriately blending milk raw materials such as milk or dairy products, or fermented milk used to contain lactic acid bacteria and / or dry powder of lactic acid bacteria. Can do.
本実施形態に係る乳性飲料は、飲料中に含有する乳酸菌の菌体数が１．０×１０９〜２．４×１０１１個／１００ｇとなるものである。 The milk beverage according to this embodiment has a number of lactic acid bacteria contained in the beverage of 1.0 × 10 9 to 2.4 × 10 11 cells / 100 g.
なお、乳酸菌の菌体数は、生菌及び死滅菌の菌対数の合計であり、常法に従って検鏡計数法、濁度法、コールカウンター法、酵素結合免疫吸着測定法（ＥＬＩＳＡ法）等により測定することが可能である。なお、本実施形態に係る乳酸菌飲料における乳酸菌の菌体数は、上述のはっ酵乳や乳酸菌乾燥粉末等を適当量配合することで、所望の数値範囲に調整することができる。 The number of bacterial cells of lactic acid bacteria is the sum of the number of live and dead sterilized bacteria, and according to conventional methods, such as microscopic counting method, turbidity method, call counter method, enzyme-linked immunosorbent assay (ELISA method), etc. It is possible to measure. In addition, the number of lactic acid bacteria in the lactic acid bacteria beverage according to this embodiment can be adjusted to a desired numerical range by blending appropriate amounts of the above-mentioned fermented milk, lactic acid bacteria dry powder, and the like.
また、無脂乳固形分の含有量は、一般に「乳及び乳製品の成分規格等に関する省令」（昭和２６年１２月２７日厚生省令第５２号）に記載された方法により測定される。本実施形態に係る乳酸菌飲料における無脂乳固形分の含有量は、上述した乳又は乳製品等の乳原料やはっ酵乳、若しくは脱脂粉乳等を適当量配合することで、所望の数値範囲に設定することができる。 The content of non-fat milk solids is generally measured by the method described in “Ministerial Ordinance on Component Standards of Milk and Dairy Products” (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52). The content of non-fat milk solids in the lactic acid bacteria beverage according to this embodiment is set to a desired numerical range by blending an appropriate amount of the above-described milk raw materials such as milk or dairy products, fermented milk, or skim milk powder. can do.
また、本実施形態に係る乳性飲料においては、無脂乳固形分の含有量が０．４〜５．０質量％であることが好ましく、１．０〜３．０質量％であることがさらに好ましい。無脂乳固形分の含有量がこの範囲にあることで、本実施形態に係る乳性飲料が止渇飲料としての清涼感を有するものとなる。 Moreover, in the dairy drink which concerns on this embodiment, it is preferable that content of non-fat milk solid content is 0.4-5.0 mass%, and it is 1.0-3.0 mass%. Further preferred. When the content of the non-fat milk solid content is within this range, the milk beverage according to the present embodiment has a refreshing feeling as a dry beverage.
（発酵セルロース）
発酵セルロースは、グルコース、マルトース等の単糖類若しくは二糖類を、アセトバクター属等の酢酸菌を用いて発酵させることで生成される。
植物性由来のセルロースを解重合することによって得られる結晶セルロースと比較して、繊維質が細かく、緻密に絡み合う形態である旨の特徴を備え、従来からナタデココの原料として食用に用いられていた。
水に対しては不溶であるが、溶液中に分散させた場合には、三次元網目構造の微粒子の状態で液中に均一に分散することから、液中のたんぱく質等の粒子の凝集、沈澱を抑制し、溶液の性状安定に有効に寄与する。
また、添加によっても液中の粘度が変化しにくいことから、乳酸菌の含有量を高めるため、はっ酵乳、及び／又は乳酸菌粉末等の多く添加しても、沈澱を防ぎつつ、且つ清涼感を有する好適な止渇飲料を提供することができる。
なお、添加する発酵セルロースは、上記の特徴を有していれば特に種類の制約は無く、例えばサンアーティスト（登録商標）ＰＧ（発酵セルロース２０％含有、三栄原エフ・エフ・アイ株式会社製）等の市販品を用いることもできる。
添加する発酵セルロース量は、０．００１６ｗｔ％〜０．０２０ｗｔ％であることが好ましく、０．００２ｗｔ％〜０．０１０ｗｔ％であることがより好ましい。
(Fermented cellulose)
Fermented cellulose is produced by fermenting monosaccharides or disaccharides such as glucose and maltose using acetic acid bacteria such as Acetobacter.
Compared with crystalline cellulose obtained by depolymerizing plant-derived cellulose, it has a feature that the fiber is fine and intertwined, and has been conventionally used for food as a raw material for natadeco.
Although it is insoluble in water, when dispersed in a solution, it is uniformly dispersed in the liquid in the form of fine particles with a three-dimensional network structure, so that particles such as proteins in the liquid are aggregated and precipitated. And effectively contributes to stabilizing the properties of the solution.
In addition, since the viscosity in the liquid is hardly changed by addition, the content of lactic acid bacteria is increased, so even if a large amount of fermented milk and / or lactic acid bacteria powder is added, precipitation is prevented and a refreshing feeling is provided. A suitable dry beverage can be provided.
The fermented cellulose to be added is not particularly limited as long as it has the above characteristics. For example, Sun Artist (registered trademark) PG (containing 20% fermented cellulose, manufactured by Saneihara FFI Co., Ltd.) Commercial products such as these can also be used.
The amount of fermented cellulose to be added is preferably 0.0016 wt% to 0.020 wt%, and more preferably 0.002 wt% to 0.010 wt%.
（大豆多糖類）
また、本実施形態に係る乳性飲料は、上記発酵セルロースの他、大豆多糖類からなる増粘剤を含有している。
大豆多糖類とは、植物の細胞壁に含まれる水溶性のヘミセルロースであり、一般的に増粘多糖類と称されて、飲料等の粘性を増大させる添加剤として用いられている。
本願にあっては、大豆多糖類を添加することによって、発酵セルロースの沈澱抑制効果を相乗的に高める効果を発揮する。
前記大豆多糖類は一般的に流通している市販品を用いることもでき、例えばＳＭ-９００（三栄源
エフエフアイ社製）等を用いることができる。
(Soy polysaccharide)
Moreover, the dairy drink which concerns on this embodiment contains the thickener which consists of soybean polysaccharide other than the said fermented cellulose.
Soy polysaccharides are water-soluble hemicelluloses contained in plant cell walls, and are generally called thickening polysaccharides and are used as additives for increasing the viscosity of beverages and the like.
In this application, by adding soybean polysaccharide, the effect which raises the precipitation inhibitory effect of fermented cellulose synergistically is exhibited.
As the soybean polysaccharide, a commercially available product that is generally available can be used. For example, SM-900 (manufactured by San-Ei Gen FFI Co., Ltd.) or the like can be used.
また、本実施例に係る乳性飲料には、前記大豆多糖類の他、同じく増粘剤として機能するペクチンを更に含有させることもできる。
その他、増粘剤としては、上述の他、ガラクトマンナン類、ゼラチン、コラーゲン、寒天、アルギン酸ナトリウム、アラビアガム、タマリンドシードガム等が添加可能であるが、ｐＨと粘度の観点から、大豆多糖類以外としては、ペクチンが好ましい。
なお、増粘剤としては、この他にカラギーナン、キサンタンガム、ジェランガム等が知られているが、後述する実施例にて示すように、乳性飲料の分離を抑制できないため、かかる観点においては、これらの増粘剤を使用しないことが好ましい。
また、その他、公知の飲料に含まれる材料（成分）、例えば、増粘剤、ビタミン類、甘味付与剤、酸味料、香料、ミネラル分、機能性成分等を、本実施形態による効果を損なわない範囲で配合してもよい。
Moreover, the dairy beverage according to the present embodiment may further contain pectin that functions as a thickener in addition to the soybean polysaccharide.
In addition to the above, as a thickener, galactomannans, gelatin, collagen, agar, sodium alginate, gum arabic, tamarind seed gum, etc. can be added. As such, pectin is preferable.
In addition, as the thickener, carrageenan, xanthan gum, gellan gum and the like are known in addition to this, but as shown in the examples described later, since separation of dairy beverages cannot be suppressed, in this respect, these It is preferable not to use a thickener.
In addition, other materials (components) contained in known beverages, such as thickeners, vitamins, sweeteners, acidulants, fragrances, minerals, functional ingredients, etc., do not impair the effects of this embodiment. You may mix | blend in the range.
また、本実施例に係る乳性飲料に使用する水は、飲用に適した水であればよく、例えば、純水、硬水、軟水、イオン交換水等のほか、これらの水を脱気処理した脱気水等が挙げられる。 Moreover, the water used for the dairy beverage according to the present embodiment may be water that is suitable for drinking, for example, pure water, hard water, soft water, ion-exchanged water, etc., and these waters were deaerated. Examples include deaerated water.
この他、ビタミン類としては、例えば、ビタミンＣ、ビタミンＥ、ビタミンＤ、ビタミンＫ及びビタミンＢ群等が本実施形態による効果を損なわない範囲で添加可能である。 In addition, as vitamins, for example, vitamin C, vitamin E, vitamin D, vitamin K, vitamin B group, and the like can be added as long as the effects of the present embodiment are not impaired.
また、本実施例に係る乳性飲料に添加する甘味付与剤としては、糖類又は甘味料を使用することができ、糖類としては、例えば、ショ糖、果糖、ブドウ糖、果糖ブドウ糖液糖、還元麦芽糖等が挙げられる。甘味料としては、例えば、砂糖、グラニュー糖、異性化糖、キシリトール、パラチノース、エリスリトール等のほか、アスパルテーム、アセスルファムカリウム、ネオテーム、ステビア抽出物、サッカリン、スクラロース等の高甘味度甘味料が挙げられる。また、ソルビトール等の糖アルコールを含んでいてもよいし、シュガーレスバルク甘味料、バルク砂糖甘味料等を含んでいてもよい。 In addition, as a sweetening agent to be added to the milk beverage according to the present embodiment, sugars or sweeteners can be used. Examples of sugars include sucrose, fructose, glucose, fructose glucose liquid sugar, and reduced maltose. Etc. Examples of the sweetener include sugar, granulated sugar, isomerized sugar, xylitol, palatinose, erythritol and the like, as well as high-intensity sweeteners such as aspartame, acesulfame potassium, neotame, stevia extract, saccharin, and sucralose. Moreover, sugar alcohols, such as sorbitol, may be included, and a sugarless bulk sweetener, a bulk sugar sweetener, etc. may be included.
また、本実施例に係る乳性飲料に添加する酸味料としては、例えば、クエン酸、クエン酸三ナトリウム、アジピン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸、又はそれらの塩類が挙げられ、中でも、クエン酸、クエン酸三ナトリウム、乳酸、リンゴ酸、酒石酸、アジピン酸等が好ましく、クエン酸が特に好ましい。 Moreover, as the sour agent added to the milk beverage according to the present embodiment, for example, citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, or those Among them, citric acid, trisodium citrate, lactic acid, malic acid, tartaric acid, adipic acid and the like are preferable, and citric acid is particularly preferable.
また、本実施例に係る乳性飲料に添加する香料としては、例えば、乳又は乳製品から得られる香料、柑橘その他果実から抽出した香料、植物の種実、根茎、木皮、葉等又はこれらの抽出物、合成香料等が挙げられる。 In addition, as the fragrance added to the dairy beverage according to the present embodiment, for example, fragrance obtained from milk or dairy products, fragrance extracted from citrus and other fruits, plant seeds, rhizome, bark, leaves, etc. or their extraction And synthetic fragrances.
また、本実施例に係る乳性飲料に添加するミネラル分としては、例えば、カルシウム、カリウム、クロム、銅、フッ素、ヨウ素、鉄、マグネシウム、マンガン、リン、セレン、ケイ素、モリブデン及び亜鉛等が挙げられる。 Examples of minerals added to the milk beverage according to the present embodiment include calcium, potassium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum, and zinc. It is done.
また、本実施例に係る乳性飲料に添加する機能性成分としては、例えば、コラーゲン、コンドロイチン硫酸、グルコサミン、ヒアルロン酸、プラセンタ、牡蠣エキス、キトサン、プロポリス、ローヤルゼリー、トコフェロール、ポリフェノール、梅エキス、アロエ、霊芝、アガリクス等が挙げられる。 Examples of the functional ingredient added to the milk beverage according to this example include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe , Ganoderma, Agaricus and so on.
また、本実施形態に係る乳性飲料には、その他、各種エステル類、乳化剤、保存料、調味料、着色料（色素）、油、ｐＨ調整剤、品質安定剤等を含有してもよい。 In addition, the dairy beverage according to the present embodiment may contain various esters, emulsifiers, preservatives, seasonings, colorants (pigments), oils, pH adjusters, quality stabilizers, and the like.
本実施形態に係る乳性飲料は、ｐＨが３．０〜４．５であることが好ましく、３．５〜４．０であることがより好ましい。乳性飲料におけるｐＨがこの範囲にあることで、はっ酵乳に由来するヨーグルト様の爽やかな風味と、乳性飲料のボディ感との両立が可能となる。なお、乳性飲料のｐＨは、常法に従ってｐＨメーターにて測定することができる。また、本実施形態に係る乳性飲料のｐＨは、使用するはっ酵乳やｐＨ調整剤の配合量、またはっ酵乳の発酵度合い等を調整することにより、前記範囲に設定することが可能である。 The milk beverage according to this embodiment preferably has a pH of 3.0 to 4.5, more preferably 3.5 to 4.0. When the pH of the dairy beverage is within this range, it is possible to achieve both the yogurt-like fresh flavor derived from fermented milk and the body feeling of the dairy beverage. In addition, pH of milky drink can be measured with a pH meter according to a conventional method. Moreover, pH of the dairy drink which concerns on this embodiment can be set to the said range by adjusting the compounding quantity of the fermented milk and pH adjuster to be used, or the fermentation degree of fermented milk.
また、本実施形態に係る乳性飲料は、Ｂｒｉｘ（Ｂｘ）が２．０〜２０であることが好ましく、４〜１７であることがより好ましい。ここで、Ｂｘは一般に糖度を表す指標であるが、本実施形態においては、乳性飲料における溶存固形分濃度の指標としてＢｘを用いることができる。本実施形態に係る乳性飲料は、Ｂｘが前記範囲にあることで、十分なはっ酵乳の風味を活かした乳性飲料を製造することができ、また甘味調整においても飲用に適した甘味が付与されたものとなる。なお、乳性飲料のＢｘは、常法に従って屈折計にて測定することができる。また、本実施形態に係る乳性飲料のＢｘは、使用するはっ酵乳、糖類、脱脂粉乳等の配合量を調整することにより、前記範囲に設定することが可能である。 Moreover, as for the dairy drink which concerns on this embodiment, it is preferable that Brix (Bx) is 2.0-20, and it is more preferable that it is 4-17. Here, Bx is an index generally indicating sugar content, but in the present embodiment, Bx can be used as an index of the dissolved solid content concentration in the dairy beverage. The dairy beverage according to the present embodiment can produce a dairy beverage that makes full use of the flavor of fermented milk and has sweetness suitable for drinking even in the sweetness adjustment because Bx is in the above range. Will be. In addition, Bx of a dairy drink can be measured with a refractometer according to a conventional method. Moreover, Bx of the dairy drink which concerns on this embodiment can be set to the said range by adjusting compounding quantities, such as fermented milk, saccharides, and skim milk powder to be used.
本実施形態に係る乳性飲料は、容器に充填された形で提供されることが好ましい。この場合において、使用される容器は特に限定されず、金属缶、ＰＥＴボトル、金属箔やプラスチックフィルムと複合された紙容器、瓶等の通常用いられる飲料用容器であればよい。また、本実施形態に係る乳性飲料は、常温においても性状が安定し分離しにくいため、透明の飲料用容器（例えば、ＰＥＴボトル等）を用いても良い。なお、本実施形態に係る乳性飲料が容器に充填された容器詰飲料として提供される場合、通常は希釈せずにそのまま飲用できるものであるが、これに限定されるものではない。 The dairy beverage according to the present embodiment is preferably provided in a form filled in a container. In this case, the container used is not particularly limited, and may be a commonly used beverage container such as a metal can, a PET bottle, a paper container combined with a metal foil or a plastic film, or a bottle. In addition, since the milk beverage according to this embodiment has stable properties and is difficult to separate even at room temperature, a transparent beverage container (for example, a PET bottle or the like) may be used. In addition, when the dairy drink which concerns on this embodiment is provided as a container-packed drink with which the container was filled, it can drink normally, without diluting, However, It is not limited to this.
本実施形態に係る乳性飲料は、前記所定の範囲内となるように乳酸菌と発酵セルロース及び大豆多糖類を含有する以外、従来公知の方法により製造することができる。例えば、水に、乳酸菌及び無脂乳固形分を含有する組成物並びに発酵セルロース類等を添加し、さらに所望により上述した他の成分を添加して攪拌し、必要に応じてｐＨの調整を行い、飲料原液を調製する。そして、その後均質化して殺菌処理を行い、容器に充填する工程により製造することができる。 The dairy beverage according to the present embodiment can be produced by a conventionally known method except that it contains lactic acid bacteria, fermented cellulose, and soybean polysaccharide so as to be within the predetermined range. For example, a composition containing lactic acid bacteria and non-fat milk solids and fermented cellulose is added to water, and the other components described above are added and stirred as desired, and the pH is adjusted as necessary. Prepare a beverage stock solution. And it can manufacture by the process of homogenizing after that, performing a sterilization process, and filling a container.
ここで、本実施形態に係る乳性飲料が、さらにペクチン等以外の増粘剤を含有する場合、ペクチン等の増粘剤とを同時に溶解させても良く、また分けて溶解させても良い。ペクチン等の増粘剤とを分けて溶解させることで、乳酸菌又は無脂乳固形分による凝集の発生を防ぐことができ、製造工程全般において飲料原液を安定な状態に維持することができる。 Here, when the dairy beverage according to the present embodiment further contains a thickener other than pectin or the like, the thickener such as pectin or the like may be dissolved simultaneously or separately. By separately dissolving the thickener such as pectin, it is possible to prevent the occurrence of aggregation due to lactic acid bacteria or non-fat milk solids, and the beverage stock solution can be maintained in a stable state throughout the production process.
以上説明した本実施形態に係る乳性飲料は、乳酸菌を通常よりも高濃度で含有しているにも関わらず、沈澱等が生じること無く安定した性状を保持すると共に止渇飲料としての清涼感をも有する。
さらに乳性飲料の風味が改善され、かつ乳酸菌に由来する異味や異臭が抑制されたものとなる。本実施形態に係る乳性飲料は、常温流通が可能なものである。
The dairy beverage according to the present embodiment described above, although containing lactic acid bacteria at a higher concentration than usual, maintains a stable property without causing precipitation or the like and has a refreshing feeling as a dry beverage. It also has.
Furthermore, the flavor of the milk beverage is improved, and the off-flavors and off-flavors derived from lactic acid bacteria are suppressed. The dairy beverage according to the present embodiment can be distributed at room temperature.
以上説明した実施形態は、本発明の理解を容易にするために記載されたものであって、本発明を限定するために記載されたものではない。したがって、前記実施形態に開示された各要素は、本発明の技術的範囲に属する全ての設計変更や均等物をも含む趣旨である。 The embodiment described above is described for facilitating understanding of the present invention, and is not described for limiting the present invention. Therefore, each element disclosed in the embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.
以下、実施例等により本発明をさらに具体的に説明するが、本発明の範囲はこれらの実施例等に限定されるものではない。
なお、以下に示す各評価は、飲料の開発を担当する訓練された５人のパネラーによる目視、及び試飲により行ったものである。
なお、沈澱抑制効果としては、沈澱が発生した場合でも、容器底部に沈澱が滞留せず、容器を振った場合に直ちに再分散する場合は、沈澱抑制効果有りとした。
EXAMPLES Hereinafter, although an Example etc. demonstrate this invention further more concretely, the scope of the present invention is not limited to these Examples etc.
In addition, each evaluation shown below was performed by visual observation and tasting by five trained panelists in charge of beverage development.
In addition, as a precipitation suppression effect, even when precipitation occurred, precipitation did not stay at the bottom of the container, and when it was immediately redispersed when the container was shaken, it was regarded as having a precipitation suppression effect.
１．発酵セルロースの適正添加量（従来の結晶セルロースとの比較）
発酵セルロース、及び比較例として結晶セルロースの添加量を夫々変化させ、乳性飲料の性状変化等の測定を実施した。
1. Appropriate amount of fermented cellulose (compared with conventional crystalline cellulose)
The amount of fermented cellulose and the amount of crystalline cellulose added as a comparative example were changed, and changes in the properties of milky beverages were measured.
（発明試料１〜発明試料３）
水に、はっ酵乳０．２７７％、大豆多糖類０．１％、及びエンテロコッカス・フェカリス菌粉末製品（乳酸菌数４．０×１０１２／ｇ）を添加し、含有乳酸菌の菌体数が８．０×３．５５×１０１０個／１００ｇとなるように調整された乳性飲料ベースにおいて、最終濃度が表１に示す濃度になるように、発酵セルロース（サンアーティスト（登録商標）ＰＧ（発酵セルロース２０％含有）；三栄原エフ・エフ・アイ株式会社製 以下同様）を夫々添加して、発明試料１〜３を得た。
(Invention Sample 1 to Invention Sample 3)
Fermented milk 0.277%, soybean polysaccharide 0.1%, and Enterococcus faecalis powder product (lactic acid bacteria 4.0 × 10 12 / g) were added to water, and the number of lactic acid bacteria contained was 8. In a dairy beverage base adjusted to 0 × 3.55 × 10 10 pieces / 100 g, fermented cellulose (Sun Artist (registered trademark) PG (fermented cellulose) so that the final concentration becomes the concentration shown in Table 1. Inventive samples 1 to 3 were obtained by adding 20%) and Saneihara FFI Co., Ltd.
（比較試料、比較試料２）
発明試料１〜３と同様の乳性飲料ベースに、夫々最終濃度が表１になるように、結晶セルロース（セオラス（登録商標）ＳＣ９００（結晶セルロース７３％含有）、旭化成ケミカルズ株式会社製、以下同様）を添加して、比較試料１、２を得た。
(Comparative sample, Comparative sample 2)
Into the same milky beverage base as in Invention Samples 1 to 3, so that the final concentration is as shown in Table 1, crystalline cellulose (Ceolus (registered trademark) SC900 (containing 73% crystalline cellulose), manufactured by Asahi Kasei Chemicals Corporation, and so on. ) Was added to obtain comparative samples 1 and 2.
（表１）
表１に示すとおり、本願で用いる発酵セルロースの場合、従来の増粘剤であるアルギン酸エステル剤よりも少ない濃度で、沈澱抑制効果を発揮し、少なくとも０．００１ｗｔ%〜０．０２ｗｔ％の添加濃度で有効に沈澱抑制効果を奏することが判明した。 As shown in Table 1, in the case of the fermented cellulose used in the present application, the precipitation suppressing effect is exhibited at a concentration lower than that of the conventional alginate ester which is a thickener, and an additive concentration of at least 0.001 wt% to 0.02 wt%. Thus, it was found that it effectively exhibits a precipitation suppressing effect.
２．含有乳酸菌量に対する効果確認
含有乳酸菌量の変化に伴う、発酵セルロースの沈澱抑制等の効果を確認した。
2. Confirmation of effect on amount of contained lactic acid bacteria The effect of inhibiting precipitation of fermented cellulose, etc. accompanying changes in the amount of contained lactic acid bacteria was confirmed.
（発明試料４〜発明試料９）
水に、はっ酵乳０．２７７％、大豆多糖類０．１％、及びエンテロコッカス・フェカリス菌粉末製品（乳酸菌数４．０×１０１２／ｇ）を添加し、含有する乳酸菌の菌体数を表２に示す個数に調整した乳性飲料ベースにおいて、発酵セルロースの添加量を０．００１ｗｔ％とし、発明試料４〜９を得た。
(Invention Sample 4 to Invention Sample 9)
Add 0.277% fermented milk, 0.1% soybean polysaccharide, and Enterococcus faecalis powder product (number of lactic acid bacteria 4.0 × 10 12 / g) to water, and display the number of lactic acid bacteria contained In the milk beverage base adjusted to the number shown in 2, the amount of fermented cellulose added was 0.001 wt%, and invention samples 4 to 9 were obtained.
（表２）
表２に示す評価結果は、４５℃環境下において、２週間経時した後に目視によって確認したものである。
表２に示すとおり、乳酸菌数１．２×１０１１個／１００ｇを超過する含有量となった場合でも、沈澱が抑制され、好適な性状を保持することが確認された。
The evaluation results shown in Table 2 were confirmed by visual observation after a lapse of 2 weeks in a 45 ° C. environment.
As shown in Table 2, even when a content in excess of the lactic acid number 1.2 × 10 11 pieces / 100 g, a precipitate is suppressed, it was confirmed to retain a suitable property.
３．発酵セルロースの沈澱抑制効果の確認（乳酸菌数２，０００億個／１００ｇ）
発酵セルロースの添加量を調整することによって、沈澱抑制効果の変化を確認した。
水に、はっ酵乳５．６％、大豆多糖類０．１％、及びエンテロコッカス・フェカリス菌粉末製品（乳酸菌数４．０×１０１２／ｇ）を添加し、含有乳酸菌の菌体数が２．０×１０１１個／１００ｇとなるように調整した乳性飲料ベースに対し、発酵セルロースを表３に示す量となるように夫々添加し、更にｐＨ、Ｂｒｉｘ、酸度を夫々表３に示す値となるように調整して発明試料１０〜１４、及び比較試料３を得た。
上記発明試料及び比較試料に係る試料を４５℃の環境下において２週間経時させた後、目視にて沈澱抑制効果を確認した。
3. Confirmation of precipitation inhibition effect of fermented cellulose (number of lactic acid bacteria: 200 billion / 100 g)
The change of the precipitation inhibitory effect was confirmed by adjusting the addition amount of fermented cellulose.
Fermented milk 5.6%, soybean polysaccharide 0.1%, and Enterococcus faecalis powder product (lactic acid bacteria number 4.0 × 10 12 / g) were added to water, and the number of lactic acid bacteria contained was 2. to 0 × 10 11 cells / 100g adjusted milk beverage base so that, the fermented cellulose was added s respectively such that the amount shown in Table 3, further pH, Brix, and a value indicating the acidity, respectively Table 3 Inventive samples 10 to 14 and comparative sample 3 were obtained.
The samples according to the invention sample and the comparative sample were aged for 2 weeks in an environment of 45 ° C., and then the effect of suppressing precipitation was visually confirmed.
（表３）
表３に示すように、乳酸菌数が２．０×１０１１個／１００ｇと非常に高含有の乳性飲料であっても、０．０１ｗｔ％以上の発酵セルロースの添加によって、有意な沈澱抑制効果が得られることが判明した。 As shown in Table 3, even if the number of lactic acid bacteria is 2.0 × 10 11 cells / 100 g and a very high content milk beverage, a significant precipitation inhibiting effect can be obtained by adding 0.01 wt% or more of fermented cellulose. Was found to be obtained.
４．発酵セルロースの沈澱抑制効果の確認（乳酸菌数６００億個／１００ｇ）
発酵セルロースの添加量を調整することによって、沈澱抑制効果の変化を確認した。
水に、はっ酵乳０．１８％、大豆多糖類０．１％、及びエンテロコッカス・フェカリス菌粉末製品（乳酸菌数４．０×１０１２／ｇ）を添加し、含有乳酸菌の菌体数を６．０×１０１０個／１００ｇとなるように調整した乳性飲料ベースに対し、発酵セルロースを表４に示す量となるように夫々添加し、更にｐＨ、Ｂｒｉｘ、酸度を夫々表４に示す値に調整して、発明試料１５〜２０、及び比較試料４、５を得た。
得られた試料は、夫々４５℃の環境下で１週間経時後、沈澱抑制効果を目視にて確認した。
4). Confirmation of precipitation suppression effect of fermented cellulose (number of lactic acid bacteria: 60 billion / 100 g)
The change of the precipitation inhibitory effect was confirmed by adjusting the addition amount of fermented cellulose.
To the water, fermented milk 0.18%, soybean polysaccharide 0.1%, and Enterococcus faecalis powdered product (lactic acid bacteria number 4.0 × 10 12 / g) were added, and the number of lactic acid bacteria contained was 6. To the dairy beverage base adjusted to 0 × 10 10 pieces / 100 g, fermented cellulose was added so as to have the amounts shown in Table 4, and the pH, Brix, and acidity were adjusted to the values shown in Table 4, respectively. Inventive samples 15 to 20 and comparative samples 4 and 5 were obtained by adjustment.
The obtained samples were each visually confirmed for the effect of inhibiting precipitation after aging for 1 week in an environment of 45 ° C.
（表４）
表４に示すように、含有する乳酸菌数が６．０×１０１０個／１００ｇの乳性飲料の場合、少なくとも０．００１６ｗｔ％の発酵セルロースの添加により有意な沈澱抑制効果が得られることが判明した。
以上のことから、発酵セルロースを微量添加することによって、一般的なはっ酵乳よりも含有乳酸菌数の多い乳性飲料においても、高い沈澱抑制効果が発揮されることが判明した。
As shown in Table 4, in the case of a milk beverage containing 6.0 × 10 10 cells / 100 g of lactic acid bacteria, it was found that a significant precipitation suppression effect can be obtained by adding at least 0.0016 wt% fermented cellulose. did.
From the above, it was found that by adding a small amount of fermented cellulose, a high precipitation-inhibiting effect can be exerted even in a dairy beverage containing more lactic acid bacteria than in general fermented milk.
５．ペクチン添加の有無による沈澱抑制効果の変化
ペクチン及び大豆多糖類の添加有無による、発酵セルロースの沈澱抑制効果の変化について確認した。
水に、はっ酵乳０．１８％、及びエンテロコッカス・フェカリス菌粉末製品（乳酸菌数４．０×１０１２／ｇ）を添加し、含有乳酸菌の菌体数を６．０×１０１０個／１００ｇとなるように調整した乳性飲料ベースに対し、大豆多糖類のみを０．１ｗｔ％添加したもの、ペクチンのみを０．１５ｗｔ％添加したもの、及び大豆多糖類を０．１ｗｔ％、ペクチンを０．１５ｗｔ％添加したものの３種のベース試料を準備し、これらベース試料に発酵セルロースを表５に示す量となるように夫々添加し、更にｐＨ、Ｂｒｉｘ、酸度を夫々表５に示す値となるように調整して、発明試料２１〜２２及び比較試料６〜９を得た。
得られた試料は、夫々４５℃の環境下で１週間経時後、目視にて沈澱抑制効果を確認した。
5. Changes in Precipitation Inhibitory Effect with and without Addition of Pectin The changes in the precipitation inhibition effect of fermented cellulose with and without addition of pectin and soybean polysaccharide were confirmed.
Fermented milk 0.18% and Enterococcus faecalis powder product (lactic acid bacteria number 4.0 × 10 12 / g) are added to water, and the number of lactic acid bacteria contained is 6.0 × 10 10 cells / 100 g. To the dairy beverage base prepared as described above, 0.1 wt% of soybean polysaccharide alone, 0.15 wt% of pectin alone, 0.1 wt% soybean polysaccharide, and 0. Three types of base samples with 15 wt% added were prepared, and fermented cellulose was added to these base samples so as to have the amounts shown in Table 5, respectively, and pH, Brix, and acidity were set to values shown in Table 5, respectively. Inventive samples 21-22 and comparative samples 6-9 were obtained.
Each of the obtained samples was visually confirmed for the effect of inhibiting precipitation after aging for 1 week in an environment of 45 ° C.
（表５）
ペクチンのみが添加された試料においては、発酵セルロースを添加しても、沈澱抑制効果が発揮されなかった（比較試料６、７）。
大豆多糖類のみ添加した場合、単独での沈澱抑制効果が得られないが、発酵セルロースの添加によって、沈澱抑制効果が得られた。但し、長期間（２週間）の経時により沈澱抑制効果が弱まる傾向が明らかとなった（比較試料８、発明試料２１）。
また、大豆多糖類とペクチンを共に添加した場合、発酵セルロースを添加しなくても若干の沈澱抑制効果はあるものの、その効果は不十分であった（比較試料９）。一方大豆多糖類とペクチンを共に添加した試料の場合、発酵セルロースの添加によって、沈澱抑制効果が飛躍的に高まることが明らかとなった（発明試料２２）。
In the sample to which only pectin was added, the precipitation-inhibiting effect was not exhibited even when fermented cellulose was added (Comparative Samples 6 and 7).
When only soybean polysaccharide was added, the precipitation suppressing effect by itself was not obtained, but the precipitation suppressing effect was obtained by adding fermented cellulose. However, it became clear that the effect of suppressing precipitation was weakened over time (2 weeks) (Comparative Sample 8, Invention Sample 21).
Moreover, when soybean polysaccharide and pectin were added together, although there was some precipitation suppression effect without adding fermented cellulose, the effect was insufficient (Comparative Sample 9). On the other hand, in the case of the sample to which both soybean polysaccharide and pectin were added, it was revealed that the precipitation suppression effect was dramatically increased by adding fermented cellulose (Invention Sample 22).
（考察）
以上の実施例に示す手順によって製造された乳性飲料は、大豆多糖類と発酵セルロースを所定量添加することによって、従来の乳酸菌飲料等と比較して、乳酸菌を含有量が高い乳性飲料であっても、飲料液中の均質状態を保持し、たんぱく質凝集等による沈澱が抑制された、好適な乳性飲料、及びその製造方法、並びに乳性飲料の沈澱抑制方法を提供することが可能となった。
(Discussion)
The dairy beverage produced by the procedure shown in the above examples is a dairy beverage with a high content of lactic acid bacteria compared to conventional lactic acid bacteria beverages and the like by adding a predetermined amount of soybean polysaccharide and fermented cellulose. Even in this case, it is possible to provide a suitable dairy beverage that maintains a homogeneous state in the beverage liquid and in which precipitation due to protein aggregation or the like is suppressed, a method for producing the same, and a method for suppressing the precipitation of dairy beverages. became.
本発明は、乳酸菌を所定量含有するとともに、飲料液中の均質状態が保持され、たんぱく質凝集等による沈澱が抑制された好適な乳性飲料として有用であり、特に乳酸菌の含有量が従来の乳酸菌飲料と比較して高含有である乳性飲料に対して特に好適である。
INDUSTRIAL APPLICABILITY The present invention contains a predetermined amount of lactic acid bacteria and is useful as a suitable dairy beverage in which a homogeneous state in a beverage liquid is maintained and precipitation due to protein aggregation or the like is suppressed. It is particularly suitable for dairy beverages that are higher in content than beverages.
Claims (10)
飲料中に含有される乳酸菌の菌体数（個／１００ｇ）が１．０×１０９〜２．４×１０１１であると共に、
水不溶性の発酵セルロース粒子と、
大豆多糖類と、を更に含有することを特徴とする乳性飲料。 A dairy beverage containing lactic acid bacteria and non-fat milk solids,
The number of lactic acid bacteria contained in the beverage (number / 100 g) is 1.0 × 10 9 to 2.4 × 10 11 ,
Water-insoluble fermented cellulose particles,
A milk beverage characterized by further containing soybean polysaccharide.
１．０×１０９〜２．４×１０１１個／１００ｇの乳酸菌と、水不溶性の発酵セルロース粒子と、大豆多糖類とを含有させ、
前記発酵セルロースは前記乳性飲料中において三次元網目構造の微粒子を形成することを特徴とする乳性飲料の製造方法。 A method for producing a dairy beverage containing lactic acid bacteria and non-fat milk solids,
1.0 × 10 9 to 2.4 × 10 11 cells / 100 g of lactic acid bacteria, water-insoluble fermentable cellulose particles, and soybean polysaccharides are contained,
The said fermented cellulose forms the microparticles | fine-particles of a three-dimensional network structure in the said dairy drink, The manufacturing method of the dairy drink characterized by the above-mentioned.
１．０×１０９〜２．４×１０１１個／１００ｇの乳酸菌と、水不溶性の発酵セルロース粒子と、大豆多糖類とを含有させると共に、
前記発酵セルロースが前記乳性飲料中において三次元網目構造の微粒子を形成することを特徴とする乳性飲料の沈殿抑制方法。 A method for inhibiting precipitation of a dairy beverage containing lactic acid bacteria and non-fat milk solids,
1.0 × 10 9 to 2.4 × 10 11 cells / 100 g of lactic acid bacteria, water-insoluble fermented cellulose particles, and soybean polysaccharides are contained,
The fermented cellulose forms fine particles having a three-dimensional network structure in the dairy beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012136228A JP5868791B2 (en) | 2012-06-15 | 2012-06-15 | Milk beverage and method for producing milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012136228A JP5868791B2 (en) | 2012-06-15 | 2012-06-15 | Milk beverage and method for producing milk beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2014000019A true JP2014000019A (en) | 2014-01-09 |
| JP5868791B2 JP5868791B2 (en) | 2016-02-24 |
Family
ID=50033883
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012136228A Active JP5868791B2 (en) | 2012-06-15 | 2012-06-15 | Milk beverage and method for producing milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5868791B2 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015111357A1 (en) * | 2014-01-23 | 2015-07-30 | カルピス株式会社 | Acidic lactic beverage and method for producing same |
| CN106472686A (en) * | 2016-10-17 | 2017-03-08 | 光明乳业股份有限公司 | A kind of viable type contains nearly diseases caused by retention of fluid product of breast and preparation method thereof |
| CN106616144A (en) * | 2016-10-17 | 2017-05-10 | 光明乳业股份有限公司 | Viable bacterium type gas beverage and method for preparing same |
| JPWO2016068251A1 (en) * | 2014-10-30 | 2017-08-10 | 株式会社明治 | Acidic milk beverage and method for producing the same |
| JP2018050619A (en) * | 2016-09-26 | 2018-04-05 | アサヒ飲料株式会社 | Lactic beverage and method for producing the same |
| JP2019187353A (en) * | 2018-04-27 | 2019-10-31 | アサヒ飲料株式会社 | Beverage, packed beverage, aggregation inhibition method of bacterial cell or bacterial cell processed product |
| WO2020179435A1 (en) | 2019-03-06 | 2020-09-10 | 大司 風見 | Undiluted bacterial cell dispersion and production method therefor |
| CN112385759A (en) * | 2020-09-22 | 2021-02-23 | 西南大学 | Preparation method of purple sweet potato and blueberry compound beverage |
| JP7425543B2 (en) | 2018-05-14 | 2024-01-31 | アサヒ飲料株式会社 | milky drinks |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005245217A (en) * | 2004-03-01 | 2005-09-15 | Sanei Gen Ffi Inc | Acidic milk beverage and method for producing the same |
| WO2007013613A1 (en) * | 2005-07-29 | 2007-02-01 | Suntory Limited | Composition containing fucoidan or fucoidan hydrolysate and immunopotentiating material |
| JP2008220268A (en) * | 2007-03-13 | 2008-09-25 | Asahi Kasei Chemicals Corp | Acid milk foodstuff with mild acidity |
| WO2011125742A1 (en) * | 2010-03-31 | 2011-10-13 | 旭化成ケミカルズ株式会社 | Cellulose composite |
-
2012
- 2012-06-15 JP JP2012136228A patent/JP5868791B2/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005245217A (en) * | 2004-03-01 | 2005-09-15 | Sanei Gen Ffi Inc | Acidic milk beverage and method for producing the same |
| WO2007013613A1 (en) * | 2005-07-29 | 2007-02-01 | Suntory Limited | Composition containing fucoidan or fucoidan hydrolysate and immunopotentiating material |
| JP2008220268A (en) * | 2007-03-13 | 2008-09-25 | Asahi Kasei Chemicals Corp | Acid milk foodstuff with mild acidity |
| WO2011125742A1 (en) * | 2010-03-31 | 2011-10-13 | 旭化成ケミカルズ株式会社 | Cellulose composite |
Non-Patent Citations (5)
| Title |
|---|
| FFI JOURNAL, vol. 215, 2, JPN7014003446, 2010, pages 224 - 229, ISSN: 0002957538 * |
| ニューフードインダストリー, vol. 40, 7, JPN7014003445, 1998, pages 73 - 79, ISSN: 0002957537 * |
| 健康職人, JPN7014003447, 21 October 2004 (2004-10-21), ISSN: 0002957539 * |
| 腸内常在乳酸菌 エンテロコッカスフエカリス ＦＫ−２３+LFK, JPN7015000794, 16 March 2015 (2015-03-16), ISSN: 0003037366 * |
| 食品衛生小六法 平成１５年度版, JPN7014003444, 23 October 2002 (2002-10-23), pages 151 - 152, ISSN: 0002957536 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015111357A1 (en) * | 2014-01-23 | 2015-07-30 | カルピス株式会社 | Acidic lactic beverage and method for producing same |
| JPWO2015111357A1 (en) * | 2014-01-23 | 2017-03-23 | アサヒ飲料株式会社 | Acidic milk beverage and method for producing the same |
| JPWO2016068251A1 (en) * | 2014-10-30 | 2017-08-10 | 株式会社明治 | Acidic milk beverage and method for producing the same |
| JP2018050619A (en) * | 2016-09-26 | 2018-04-05 | アサヒ飲料株式会社 | Lactic beverage and method for producing the same |
| JP7190253B2 (en) | 2016-09-26 | 2022-12-15 | アサヒ飲料株式会社 | Dairy beverage and method for producing the same |
| CN106472686A (en) * | 2016-10-17 | 2017-03-08 | 光明乳业股份有限公司 | A kind of viable type contains nearly diseases caused by retention of fluid product of breast and preparation method thereof |
| CN106616144A (en) * | 2016-10-17 | 2017-05-10 | 光明乳业股份有限公司 | Viable bacterium type gas beverage and method for preparing same |
| JP2019187353A (en) * | 2018-04-27 | 2019-10-31 | アサヒ飲料株式会社 | Beverage, packed beverage, aggregation inhibition method of bacterial cell or bacterial cell processed product |
| JP7425543B2 (en) | 2018-05-14 | 2024-01-31 | アサヒ飲料株式会社 | milky drinks |
| WO2020179435A1 (en) | 2019-03-06 | 2020-09-10 | 大司 風見 | Undiluted bacterial cell dispersion and production method therefor |
| CN112385759A (en) * | 2020-09-22 | 2021-02-23 | 西南大学 | Preparation method of purple sweet potato and blueberry compound beverage |
| CN112385759B (en) * | 2020-09-22 | 2023-03-31 | 西南大学 | Preparation method of purple sweet potato and blueberry compound beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5868791B2 (en) | 2016-02-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5868791B2 (en) | Milk beverage and method for producing milk beverage | |
| JP5690257B2 (en) | Lactic acid bacteria-containing beverage and method for producing the same | |
| JP2013009681A (en) | Method for manufacturing thickened yogurt | |
| JP6330255B2 (en) | Gel nutrition composition | |
| JP6749793B2 (en) | Off-taste masking agent, lactic acid bacteria-containing beverage and method for producing the same | |
| JP6296792B2 (en) | Method for stabilizing quality of beverage composition and beverage composition | |
| NZ568865A (en) | Acid milk beverage comprising polydextrose and a glucide, and process for its preparation | |
| JP4296133B2 (en) | Chilled beverage and method for producing the same | |
| CN101731333A (en) | Trehalose acidophilous milk and preparation method thereof | |
| CN106035666A (en) | Flavored fermented milk and preparation method thereof | |
| JP5909200B2 (en) | Food and drink containing lactic acid bacteria and method for producing the same | |
| JP5611421B1 (en) | High protein content milk beverage and method for producing the same | |
| JP2014187949A (en) | Fermented fig product and beverage blended therewith | |
| JP7438696B2 (en) | Sugar-free beverage containing lactic acid bacteria and method for producing the same, and method for suppressing off-taste in sugar-free beverage containing lactic acid bacteria | |
| CN107495050A (en) | A kind of mulse | |
| KR101445796B1 (en) | Egg yolk yogurt and method of preparing therefor | |
| JP2018050554A (en) | Transparent acidic lactic drink and production method thereof | |
| TWI760507B (en) | Non-carbonated liquid food and drink containing microbial cells, and method for improving the dispersibility of sediment or aggregate of microbial cell powder in food and drink | |
| CN105961593A (en) | Preparation method of lemon peel juice-containing set-style fermented yogurt | |
| WO2020076803A1 (en) | Pasteurized fermented milk prepared with seaweed meal | |
| EP3078273A1 (en) | Curded milk products as base for cocktail deserts | |
| JP4060871B2 (en) | Vegetable beverage composition | |
| TW201940078A (en) | Beverage, packaged beverage and method of dispersing insoluble solid included in beverage | |
| WO2019113735A1 (en) | Long shelf-life original taste milk beverage and preparation method therefor | |
| JP7182349B2 (en) | packaged jelly drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20140422 |
|
| A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20140708 |
|
| A975 | Report on accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A971005 Effective date: 20141113 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20141117 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20141204 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20141230 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20150326 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150521 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20150529 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150722 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150727 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150929 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20151001 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20151216 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20160106 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5868791 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |