JPH01181745A - Lactic fermentation beverage and production method thereof - Google Patents

Abstract

PURPOSE:To obtain a lactic fermentation beverage having improved flavor and taste by mixing processed fruits, processed vegetables, and animal or plant milk products in a specific proportion, sterilizing, cooling, subjecting lactic fermentation inoculated with a usual lactobacillus for food, separating cell bodies from the fermentation mixture and adding the remaining solution. CONSTITUTION:A mixture containing more than 20wt.% of process fruits, calculated as raw juice, 3-10wt.% of processed vegetables, calculated as raw juice, and 3-10wt.% of animal or vegetable milk, based on the solid content, is sterilized, cooled down, subjected to lactic fermentation by inoculating with a usual lactobacillus for food such as Lactobacillus bulgaricus. Then, cell bodies are separated, the remaining solution is, when needed, concentrated and/or adjusted to give a lactic fermentation beverage.

Description

[Detailed description of the invention] <Industrial application field> The present invention relates to a lactic acid fermented beverage and a method for producing the same.

Fruits and vegetables contain various minerals and vitamins in a well-balanced manner, but each juice has its own unique flavor. In some cases they are liked, while in others they are resistant.

Therefore, there is a need for a beverage that is universally suitable for drinking and that utilizes the minerals, vitamins, etc. inherent in fruits and vegetables and has improved flavor.

The present invention relates to a lactic acid fermented beverage and a method for producing the same that meet such demands.

<Prior art and its problems> Conventionally, various lactic acid fermented beverages made by lactic acid fermentation of dairy products have been proposed and consumed. In addition, in order to increase the number of lactic acid viable bacteria and take advantage of its medicinal effects, a small amount of green onions was added to dairy products such as skim milk powder, and this was then fermented with lactic acid.
In order to alleviate soybean odor and prevent coagulation, soybean milk has been fermented with lactic acid by adding a small amount of fruit juice to soybean milk and fermenting it with lactic acid. Lactic acid fermented beverages have also been proposed.

However, since all of these lactic acid fermented beverages are originally made from dairy products as the main ingredient in order to utilize the proteins, minerals, vitamins, etc. in dairy products, they inevitably have a so-called vinegary taste that is too strong when drinking. The problem is that resistance cannot be avoided.

On the other hand, from a health and nutritional point of view or to improve flavor, lactic acid fermented beverages (Japanese Patent Laid-Open No. 1159-1989
Publication No. 68, Japanese Patent Publication No. 58-15109, Japanese Patent Publication No. 1983
2-96091 etc.) have also been proposed.

However, although these lactic acid fermented beverages have the advantage of having a relatively low so-called vinegar taste and a feeling of resistance when drinking, the lactic acid fermentation is generally inefficient and difficult to achieve, and in particular,
There is a problem in that it lacks a complex sense of unity in which the flavors are harmonious, including its depth and gentleness.

<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides a further improved lactic acid fermented beverage and a method for producing the same, which solves the conventional problems such as soft soil and meets the above-mentioned requirements. It is something.

However, as a result of intensive research from the above viewpoint, the present inventors found that
When a mixture containing processed fruits as the main raw material and small amounts of processed vegetables and dairy products as auxiliary raw materials is subjected to lactic acid fermentation, the mixture containing these ingredients in predetermined proportions produces a product that is excellent for drinking due to the harmonized and efficient lactic acid fermentation. The present inventors have discovered that a lactic acid fermented beverage with a complex and integrated flavor can be obtained, and have completed the present invention.

That is, the present invention provides processed fruit products of 20% by weight or more in terms of raw fruit juice, processed vegetable products of 3 to 10% by weight in terms of raw vegetable juice, and animal or vegetable dairy products of 3 to 10% in terms of non-fat milk solids. A lactic acid-fermented beverage whose main ingredient is a fermented liquid using a mixture of food-grade lactic acid bacteria containing 10% by weight or a concentrated liquid of the fermented liquid, a lactic acid-fermented drink whose fermented liquid contains Kokutai, and crushed or squeezed fruits. The processed fruit obtained by
A mixture containing 3 to 10% by weight of processed vegetables obtained in the same manner in terms of raw vegetable juice, and 3 to 10% of animal or vegetable dairy products in terms of non-fat milk solids is sterilized. A method for producing a lactic acid fermented beverage, which involves adding pre-cultured general lactic acid bacteria for food to perform lactic acid fermentation, then separating the bacterial cells to obtain a fermented liquid, and concentrating and/or adjusting this as necessary. etc.

In the present invention, the main raw material to be fermented is a processed fruit that becomes 20% by weight or more in terms of raw fruit juice during the lactic acid fermentation described below. F! When carrying out lactic acid fermentation of various processed fruit products either singly or in combination, there are cases where the lactic acid fermentation is extremely inefficient, and the flavor of the resulting fermented liquid is too pronounced to drink. Naturally, there are some products that are unsuitable for this purpose, and of course, there are some products that are naturally low in minerals, vitamins, and other ingredients. In order to achieve the objective, it is necessary to use a processed fruit product containing at least 20 M% or more in terms of fresh fruit juice as the main raw material. In this case, the fruits include apples, oranges,
Gray 1, lemon, grapefruit, pineapple, melon, strawberry, etc. are used, and these processed products include cleaning, sorting, peeling, core removal, etc.
It can be obtained by conventional methods that suitably combine various operations such as crushing, squeezing, filtration, separation, heating, cooling, and homogenization.

In addition, in the present invention, the processed vegetable products used together as auxiliary raw materials for fermentation are obtained from tomatoes, carrots, capocha, lettuce, etc. in almost the same way as the processed fruit products described above, but they are obtained by lactic acid fermentation. Tomato or carrot processed products are preferable in terms of efficiency and the flavor of the obtained lactic acid fermentation liquid, and these processed vegetables, including the tomato or carrot processed products, have a raw vegetable juice equivalent of 3% during lactic acid fermentation described below. ~
It is necessary to use N in combination within a range of 10% by weight.

If a processed vegetable product outside this range is used, the resulting fermented liquid will lose its flavor balance.

Furthermore, in the present invention, the dairy products used in combination as auxiliary raw materials to be fermented include cow's milk, animal milk such as goat's milk, and plant milk such as soybean, but skim milk powder is preferable from the viewpoint of workability, and skimmed milk powder may also be used. It is important to use these dairy products together in a range of 3 to 10% by weight in terms of non-fat milk solid content during the lactic acid fermentation described below. If the dairy product is used in an amount exceeding this range, the flavor balance of the resulting fermented liquid will be lost, and if the amount used is less than this range, the efficiency of lactic acid fermentation will be poor.

The above-mentioned mixture of processed fruit products, processed vegetable products, and dairy products is prepared in an aqueous system whose concentration, pH, and sugar content are adjusted as necessary prior to lactic acid fermentation, for example, 100-12
Sterilize by heating to about 0°C and cool. At this time, prior to heat sterilization, or at least prior to the lactic acid fermentation described below, the pH of the processed fruit is neutralized with an alkaline agent so that the pH of the mixture becomes 4.5 or higher, preferably 4.7 or higher. It is best to adjust the pH by deacidification treatment using an ion exchange resin or the like. If the pH is lower than 4.5, the efficiency of lactic acid fermentation will deteriorate.

In the present invention, as explained above, sterilized and cooled PH
@ A mixture of processed fruit products, processed vegetable products, and dairy products is subjected to lactic acid fermentation using general food-grade lactic acid bacteria.
ugaricus), Lactobacillus helveticus (L, helveticus), Streptococcus
Thermophilus (St, thermophilus)
It is preferable to use one or two or more selected from the following. Although these may be used singly, in terms of harmonious lactic acid fermentation and the flavor of the resulting fermented liquid, it is preferable to use two or more of these. It is preferable to allow lactic acid bacteria of the genus Lactobacillus and Streptococcus to coexist, and by carrying out lactic acid fermentation of these lactic acid bacteria in the above-mentioned pH adjustment range, processed fruit products, processed vegetable products, and dairy products can be combined. The lactic acid fermentation of the mixture can be carried out efficiently, so that a drinkable beverage with excellent complex and integrated flavor can be efficiently obtained by the lactic acid fermentation.

Specifically, lactic acid fermentation uses PH that has been sterilized and cooled as described above.
Add the lactic acid bacteria that have been pre-cultured separately to the prepared mixture in an amount of approximately 10' to 10'/l, depending on its properties, activity, and desired quality of the fermented liquid. The lactic acid fermentation is preferably carried out at 25 to 45°C for about 4 to 20 hours, and more preferably at 37 to 42°C for 5 to 15 hours. If the fermentation temperature is too low, it will take a long time to complete the fermentation, and if the fermentation temperature is too high, the flavor of the resulting fermented liquid will be poor.

Figure 1 shows a mixture of 60 parts by weight of orange juice, 6 parts by weight of carrot juice, 6 parts by weight of skim milk powder, and 28 parts by weight of water, which had been adjusted to pH 4.7 in advance, and heat sterilized at 110°C. After cooling to 40°C, separately precultured Lactobacillus bulgaricus was incubated at 8X IO'.
This is a graph illustrating the fermentation situation when the lactic acid fermentation is carried out at 40°C and the lactic acid fermentation is carried out smoothly in the present invention. I understand. In addition, in the figure, lactic acid is calculated by converting the titratable acid content.

The fermented liquid thus obtained is useful in itself, so it can be used as a product (e.g. chilled product, Or, after sterilization, it can be made into a regular bottle or canned product), and if necessary, it can be concentrated and/or adjusted to make it into a product. It is possible to proceed with further drying, but this is not desirable as quality deterioration and measures to prevent moisture absorption of the dried product are major obstacles.Of course, sugars and flavorings can also be added in the final stage of product production, and carbonation may occur. You can also do that.

Each product utilizes minerals, vitamins, etc. contained in processed fruits, processed vegetables, and dairy products, and has an excellent complex and integrated flavor that is suitable for drinking. In fact, with other conditions being the same, there are lactic acid fermented beverages that differ only in that the amount of processed fruit is less than the specified amount, or products that simply contain processed vegetables or dairy products that are outside the specified amount range. Even if we perform a sensory evaluation on a lactic acid fermented beverage that differs only in certain aspects, the lactic acid fermented beverage according to the present invention will be significantly tested as a positive result with a 1% risk rate (20 examiners x 3 repetitions x 2-point or 3-point preference ranking method)
.

<Example> - Example 1 Orange juice (W degree 12%, fresh orange washed,
After sorting and peeling, crush with a crusher, then 2m
■ Juice squeezed with a pulper equipped with a filter material with φ pore size) and adjusted to pH 4.7 with sodium bicarbonate30
Part II, carrot juice (sugar content 6%, squeezed in the same manner as for orange juice above, excluding peeling)
1 part of 5-fold, 5 parts by weight of skim milk powder, and 60 parts by weight of water were mixed, heat sterilized at 110°C, and cooled to 40°C.
Lactobacillus bulgaricus, which had been pre-cultured separately, was added at a concentration of 6 x 10" cells/l, and fermented at 40°C for 7 hours. The pH of the resulting fermented liquid was 3.9, and the lactic acid produced was 500 mg%. Centrifuged liquid of this fermentation liquid 99
A desired lactic acid fermented beverage was obtained by adjusting the ratio of 1+sand@200g+flavor (citrus) 0.5g.

- Example 2 60 parts by weight of apple juice (W degree 11%, obtained from fresh apples in the same manner as in the case of orange juice in Example 1) adjusted to pH 4.7 with sodium bicarbonate,
7 parts by weight of tomato juice (obtained from raw tomatoes in the same manner as the carrot juice in Example 1), 7 parts by weight of skim milk powder, and 26 parts by weight of water were mixed and sterilized by heating at 110°C. After cooling to 40°C, separately precultured Lactobacillus bulgaricus and Streptococcus thermophilus were incubated at 4X lO'/■
1 of the mixture, and fermentation was carried out at 40° C. for 8 hours. The pH of the resulting fermentation liquid was 3.7, and the produced lactic acid was 600 mg%. Centrifuged liquid of this fermented liquid 991 120g+ sugar
The desired lactic acid fermented beverage was obtained by adjusting the proportion of 0.5 g of flavor (citrus).

<Effects of the Invention> As explained above, the present invention utilizes minerals, vitamins, etc. contained in fruits and vegetables, eliminates their unique and resistant flavor, and has the so-called off-flavor. This has the effect of efficiently producing a lactic acid fermented beverage suitable for drinking that has no flavor and has a new complex and integrated flavor.

[Brief explanation of the drawing]

FIG. 1 is a graph illustrating the lactic acid fermentation situation in the present invention. Patent Applicant Kagome Co., Ltd. Agent Patent Attorney Hiroshi Iriyama Figure 1 UI (88)

Claims (1)

[Scope of Claims] 1. 20% by weight or more of processed fruit products in terms of raw fruit juice, 3 to 10% by weight of processed vegetable products in terms of raw vegetable juice, and animal or vegetable dairy products in terms of non-fat milk solids content. A lactic acid fermented beverage whose main component is a fermented liquid containing 3 to 10% by weight of a mixture of common food-grade lactic acid bacteria or a concentrated liquid of the fermented liquid. 2. The lactic acid fermented beverage according to claim 1, wherein the processed vegetable is a processed tomato or a processed carrot. 3. The lactic acid fermented beverage according to claim 1 or 2, wherein the dairy product is skim milk powder. 4. Contains 20% by weight or more of processed fruit products in terms of raw fruit juice, 3 to 10% by weight of processed vegetable products in terms of raw vegetable juice, and 3 to 10% by weight of animal or plant dairy products in terms of non-fat milk solids. A lactic acid fermented beverage containing bacterial cells, the main component of which is a fermented liquid of a mixture of food-grade general lactic acid bacteria or a concentrated liquid of the fermented liquid. 5. The lactic acid fermented beverage according to claim 4, wherein the processed vegetable is a processed tomato or a processed carrot. 6. The lactic acid fermented beverage according to claim 4 or 5, wherein the dairy product is skim milk powder. 7. 20% by weight or more of processed fruit products obtained by crushing or squeezing fruits, etc. in terms of raw fruit juice, 3 to 10% by weight of processed vegetable products obtained in the same way, in terms of raw vegetable juice, and animals or plants. After sterilizing and cooling a mixture containing 3 to 10% by weight of dairy products in terms of non-fat milk solids, pre-cultured general food-grade lactic acid bacteria are added to carry out lactic acid fermentation, and then the bacterial cells are separated to obtain a fermented liquid. A method for producing a lactic acid fermented beverage, which comprises obtaining the alcoholic acid and concentrating and/or adjusting it as necessary. 8. The method for producing a lactic acid fermented beverage according to claim 7, wherein the pH of the processed fruit is adjusted in advance so that the pH of the mixture is 4.5 or higher. 9. Lactobacillus bulgaricus (L.
bulgaricus), Lactobacillus helveticus (L. helveticus), Streptococcus thermophilus (St. thermophilus)
The method for producing a lactic acid fermented beverage according to claim 7 or 8, wherein one or more types selected from s) are used. 10. The method for producing a lactic acid fermented beverage according to claim 7, 8 or 9, wherein a processed vegetable is a tomato or a processed carrot. 11. Claims 7 and 8 in which skim milk powder is used as the animal dairy product.
, 9 or 10. The method for producing a lactic acid fermented beverage according to . 12. The method for producing a lactic acid fermented beverage according to claim 7, 8, 9, 10 or 11, wherein the lactic acid fermentation is carried out at a temperature of 25 to 45°C for 4 to 20 hours.