JP3502316B2 - Production method of fermented beverage - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention contains juice of vegetables and / or fruits which are said to have an immunostimulatory action, and does not give a harsh taste such as harshness and dullness of such vegetables and fruits. , A method for producing a fermented beverage having a refreshing sourness and a mellow milk taste.

[0002]

2. Description of the Related Art Lactobacillus beverages are widely used as beverages that can efficiently ingest lactic acid bacteria that are useful to the human body, and their consumption is steadily increasing with the increasing health consciousness of consumers.
Also, due to diversification of consumers' tastes, various dairy beverage products such as lactic acid bacteria beverages have been developed and put on the market. On the other hand, foods have long been considered from the viewpoint of nutrients, but in recent years, a function different from the function of nutrients called biological regulation has come to be noticed. Then, in research on such foods, it has been revealed that some vegetables and fruits have an immunostimulating action. Under such circumstances, the present inventors focused their attention on the development of a new beverage mainly made of vegetables and fruits which are said to have the above immunostimulatory action, and blended the juice of such vegetables and / or fruits. To produce a lactic acid beverage. However, the obtained lactic acid bacterium beverage had an unnatural flavor with a strong pungent taste peculiar to vegetables and fruits, a harsh taste such as a dull taste, and was very difficult to drink.

[0003]

DISCLOSURE OF THE INVENTION The present invention contains a juice of vegetables and / or fruits which are said to have an immunostimulatory action, and the taste and taste of such vegetables and fruits are not felt, and the flavor is An object is to provide a method for producing a fermented beverage that is good and easy to drink.

[0004]

As a result of the research conducted by the present inventors, yeast was first added to a fermentation treatment by adding yeast to a raw material containing a juice and a milk raw material of a specific vegetable and / or fruit. After that, when lactic acid bacteria are added and subjected to fermentation treatment, a new fermented beverage with a refreshing sourness and a mellow milk taste can be obtained without feeling the astringent taste of vegetables and fruits, etc. The present invention has been completed based on this finding.

That is, the present invention, onions, ginger, cabbage, rapeseed, spinach, carrot, parsley, eggplant, peppers, cucumber, radish, turnip, garlic, banana, apple, kiwi, pineapple, watermelon, grape, pear, lemon. , Strawberry, natsumikan, oyster, and juice of one or more vegetables and / or fruits selected from the group consisting of oranges, and a method for producing a fermented beverage containing a dairy raw material, wherein the juice of vegetables and / or fruits is Production of a fermented beverage characterized by first adding yeast to a raw material containing 50 to 70% by weight of straight-line conversion and a dairy raw material to perform fermentation treatment, and then adding lactic acid bacteria to perform fermentation treatment. Is the way. Further, the present invention, onion, ginger, cabbage, arbutus, spinach, carrot, parsley, eggplant, peppers, cucumber, radish, turnip, garlic, banana, apple, kiwi, pineapple, watermelon, grape, pear, lemon, strawberry, A method for producing a fermented beverage containing one or more kinds of vegetables and / or fruits selected from the group consisting of nuts and nuts, oysters, and mandarins, and a fermented beverage containing a dairy raw material, wherein the vegetables and / or fruits juice is onion, ginger. , A raw material containing at least one vegetable sap selected from the group consisting of cabbage, leeks and garlic, and containing 25 to 75% by weight of the vegetable and / or fruit sap as a dairy raw material On the other hand, first, yeast is added to perform fermentation treatment, and then lactic acid bacteria are added to perform fermentation treatment. It is a method for producing a fermented beverage to be.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be described in detail. First, as a juice of vegetables and / or fruits used as a raw material in the present invention, onions, ginger, cabbage, leeks, spinach, carrots, parsley, eggplant, peppers, cucumbers, radish, turnips, garlic,
Examples include bananas, apples, kiwis, pineapples, watermelons, grapes, pears, lemons, strawberries, natsumikan, oysters, and mandarin orange juice. In the present invention, at least one kind or more is used from the above-mentioned vegetable and / or fruit juices, and it is particularly effective when using onion, ginger, cabbage, leeks and garlic juice. In other words, these vegetables are said to have a particularly strong immunostimulatory action, while they have a strong pungent taste such as a peculiar astringent taste and a dull taste, but the present invention solves the above problems and gives a peculiar astringent taste. This is because a fermented beverage having a refreshing sourness and a mellow milky taste can be obtained without feeling a tingle. Further, it is also effective when eggplant, radish or turnip is used, because it has a particularly pungent taste. The above-mentioned vegetable and / or fruit juice may be used by grinding the underlying vegetables and fruits with a mixer or by squeezing the juice.

The amount of the vegetable and / or fruit juice used is not particularly limited.
0.01 to 75% by weight (hereinafter, simply referred to as%), preferably 25 to 75%, more preferably 50 to 70%. Specifically, 0.1 to 50 for onions
%, 0.02-0.06% for ginger, 0.1-75% for cabbage, 0.01-5% for leek, 0.1-20% for spinach, 0.1-75 for carrots.
%, 0.01-5% for parsley, 0.1-5 for eggplant
%, Bell peppers 0.01-10%, cucumber 0.
1-50%, radish 0.1-50%, turnip 0.1-50%, garlic 0.01-0.1%, banana 0.1-20%, apple 0.1-25. %,
Kiwi 0.1-20%, pineapple 0.1-
20%, watermelon 0.1-20%, grape 0.1
~ 20%, 0.1-20% for pears, 0.0 for lemons
It can be 1 to 1%, 0.01 to 1% for strawberries, 0.01 to 1% for natsumikan, 0.1 to 20% for oysters, and 0.01 to 1% for oranges. The vegetable and / or fruit juice used in the present invention is not limited to straight ones, and concentrated ones may be used, and the amount of the concentrated ones used is appropriately adjusted according to the degree of concentration. do it.

The milk raw material used in the present invention is not particularly limited, and examples thereof include animal milk such as milk and vegetable milk such as soybean-derived soy milk. These dairy ingredients are raw milk,
It may be either milk-removed or skim milk powder. In addition, these dairy raw materials may be used alone or in combination of two or more kinds.
The amount of the dairy ingredient used is not particularly limited, but is, for example, 25 to 25.
It is good to set it to 75%, preferably about 30 to 40%.
In the fermented beverage of the present invention, various raw materials other than the above-mentioned raw materials can be used, and examples thereof include juices and saccharides, gums and the like of vegetables and / or fruits other than those mentioned above. As the vegetable and / or fruit juices other than those mentioned above, perilla juice or the like can be used. When using perilla juice, the amount used is preferably about 0.01 to 0.1%, for example. As sugars, sugar, fructose, isomerized sugar,
Glucose, fruit sugar (sugar consisting of concentrated fruit juice from which fiber is removed), honey, sugar alcohol, erythritol and the like can be used. The amount of such sugars used is, for example,
It is preferable to set it to about 0.1 to 15%. Moreover, xanthan gum or the like can be used as the gums, which can preferably prevent aggregation and separation of the milk raw material. The amount of such gums used is preferably, for example, about 0.05 to 0.3%.

In the present invention, a fermented beverage is produced by subjecting the above-mentioned raw material to fermentation treatment, but before that, preferably all or part of the raw material is sterilized at 90 to 130 ° C. for 1 second to 5 minutes, Further, it is preferable to use it after cooling to about 10 to 40 ° C. A normal sterilizer may be used for sterilization, and for example, a plate sterilizer, a tubular sterilizer, a tank with a jacket, and the like can be used. In addition, a normal cooling machine may be used for cooling, for example, a heat exchange plate,
A tubular cooler, a tank with a jacket, etc. can be used.

Next, a method for producing a fermented beverage using the above raw materials will be described. In the present invention, yeast is first added to the raw material containing the vegetable and / or fruit juice and the dairy raw material to perform fermentation treatment. This makes it possible to obtain a fermented beverage that does not have the astringent taste of vegetables and fruits, or the edgy taste. Incidentally, when yeast and lactic acid bacteria are added to the above raw materials at the same time, or when lactic acid bacteria are first added and subjected to fermentation treatment, a fermented beverage without a pungent taste of vegetables and fruits can be obtained. become unable. The reason for this is not clear, but the pH accompanying fermentation with lactic acid bacteria
It is considered that this is because the fermentation by yeast is suppressed due to the decrease of. As the yeast added here, wine yeast, Saccharomyces cerevisiae, Saccharomyces sp., And the like can be used. Among these, it is particularly preferable to use wine yeast because it can impart a fruity aroma to wine, in addition to not having a pungent taste of vegetables and fruits. The yeast described above depends on its type, but is, for example, 10 ⁶
It is advisable to add about 10 ⁷ pieces / g.

The conditions for the fermentation treatment are 27 to 32.
C., preferably 29 to 31.degree. C., 1 to 7 hours, preferably 2 to 5 hours. As a result, fermentation by yeast is moderately carried out, and the harsh taste of vegetables such as dullness and dullness can no longer be felt, and in combination with the fermentation by lactic acid bacteria described below, a novel acidity with a refreshing taste and a mellow milk taste is provided. It is possible to suitably obtain a fermented beverage. In the present invention, after the fermentation treatment under the above conditions, the temperature is lowered to, for example, 2 to 20 ° C, more preferably 5 to 12 ° C, further preferably 5 to 10 ° C, and further 15 to 30 hours, More preferably, the fermentation treatment may be performed for 18 to 25 hours. This makes it possible to obtain a fermented beverage with a better flavor.

In this way, yeast is added to the raw material containing the vegetable and / or fruit juice and the milk raw material to perform the fermentation treatment, and then the lactic acid bacterium is added to perform the fermentation treatment. The lactic acid bacteria added here are Lactobacillus
A lactic acid bacterium that is usually used when preparing yogurt such as Bulgarix, Lactobacillus acidophilus, Lactococcus lactis, and Spreptococcus thermophilus can be used. Alternatively, yogurt containing the lactic acid bacterium may be used. The amount of the lactic acid bacterium to be added depends on the kind of the lactic acid bacterium, but is preferably about 10 ⁶ to 10 ⁷ cells / g.

The conditions for the fermentation treatment are 25 to 40
C., preferably 28 to 32.degree. C., for 2 to 6 hours, preferably about 4 to 5 hours. As a result, fermentation with lactic acid bacteria is appropriately performed, and a fermented beverage having a smooth taste and a refreshing acidity and a mellow milk taste can be suitably obtained. The fermented beverage of the present invention thus obtained has a pH of 5. in order to prevent aggregation and separation of milk raw materials.
It is preferably 4 or more, preferably about 5.4 to 5.8. Further, the fermented beverage of the present invention has a brix of 9 to 2
Desirably, it is 0, preferably 12-18. As a result, it is possible to prevent a decrease in pH during storage and preferably prevent aggregation and separation of the milk raw material after being commercialized. In the present invention, the Brix value can be appropriately adjusted, for example, by adding the above-mentioned saccharide. Here, the brix is a value measured by the following method. That is, it refers to the value obtained by measuring the refractive index at 20 ° C. and converting it into the weight / weight percent of the pure sucrose solution (sucrose) (using the conversion table of the International Sugar Analysis Standardization Committee).

[0014]

【Example】

Example 1 The raw materials used for the fermented drink of this example are as follows. Among the following ingredients, cabbage juice, eggplant juice, radish juice, onion juice, carrot juice, pear juice,
Kiwi juice and pineapple juice are obtained by squeezing each vegetable and / or fruit after boiling (95 ° C., 10 minutes), grinding with a mixer. Banana paste is banana ground with a mixer. Raw material Cabbage juice 20 parts by weight Eggplant juice 2 parts by weight Daikon juice 10 parts by weight Onion juice 10 parts by weight Carrot juice 0.9 parts by weight Banana paste 1 part by weight Pear fruit juice 1 part by weight Kiwi fruit juice 1 part by weight Pineapple juice 1 part by weight Grape Fruit juice 4 parts by weight (commercially available product after tubular sterilization) Apple fruit juice 4 parts by weight (commercially available product after tubular sterilization) Milk (raw milk) 35 parts by weight Glucose 5 parts by weight Fruit sugar 5 parts by weight Xanthan gum 0.1 parts by weight

First, in advance, wine yeast (IFO2252
Co., Ltd. 1 Shirokito Tsubu Jelly (Morinaga Milk Industry Co., Ltd.)
It was added to 100 g and precultured at 30 ° C. for 6 days, and this was filled in a bottle. Cabbage juice, eggplant juice, radish juice,
Onion juice, carrot juice, banana paste, pear juice,
Kiwi juice, pineapple juice, glucose, fruit sugar and xanthan gum are mixed, sterilized by heating at 95 ° C for 1 minute and then cooled to 35 ° C, and milk, grape juice,
Apple juice was added and mixed. 300 g of the obtained mixture
Was filled in the above bottle and subjected to fermentation treatment at 30 ° C. for 5 hours, then cooled to 10 ° C. and further fermented for 20 hours.
I went on time.

Subsequently, the above-mentioned bottle was filled with 5 g of yogurt (Meiji Bulgaria yogurt), and the fermentation treatment was performed at 30%.
The fermentation beverage of the present invention was obtained by carrying out the treatment at 5 ° C for 5 hours. The obtained fermented beverage had a pH of 5.4 and a Brix of 15.0. Further, this fermented drink had a smooth mouthfeel, and had a fruity aroma similar to wine, which was not found in conventional fermented drinks, and had a refreshing sourness and a mellow milk taste, and was easy to drink. Furthermore, even after storage at 10 ° C. for 7 days, no aggregation of milk or the like was observed and the quality was similar.

[0017]

INDUSTRIAL APPLICABILITY According to the present invention, the juice of vegetables and / or fruits which are said to have an immunostimulating action is contained, and the astringent taste and dullness of such vegetables and fruits are not felt, and the flavor is good. A fermented beverage that is easy to drink can be produced.

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Claims (3)

(57) [Claims] 1. Onion, ginger, cabbage, rapeseed, spinach, carrot, parsley, eggplant, pepper, cucumber, radish, turnip, garlic, banana, apple, kiwi, pineapple, watermelon, grape, pear,
A juice of one or more vegetables and / or fruits selected from the group consisting of lemons, strawberries, natsumikan, oysters, and oranges, and a method for producing a fermented beverage containing a dairy raw material, wherein the juice of vegetables and / or fruits In straight terms
A method for producing a fermented beverage, which comprises first adding yeast to a raw material containing 50 to 70% by weight and a dairy raw material to perform a fermentation treatment, and then adding a lactic acid bacterium to perform a fermentation treatment. Wherein said juice is onion, ginger, cabbage, onions and method for producing a fermented beverage according to claim 1, wherein it is intended to include juice of one or more vegetables selected from the group consisting of garlic. 3. Onion, ginger, cabbage, arbutus, spinach, carrot, parsley, eggplant, pepper, cucumber, radish, turnip, garlic, banana, apple, kiwi, pineapple, watermelon, grape, pear,
A juice of one or more vegetables and / or fruits selected from the group consisting of lemons, strawberries, natsumikan, oysters, and oranges, and a method for producing a fermented beverage containing a dairy raw material, wherein the juice of vegetables and / or fruits Onion, show
Selected from the group consisting of moth, cabbage, leek and garlic
It contains one or more kinds of vegetable juice, and
The above vegetable and / or fruit juice is 25 in straight conversion
A method for producing a fermented beverage, which comprises first adding yeast to a raw material containing ˜75% by weight and a dairy raw material to perform the fermentation treatment, and then adding lactic acid bacteria to perform the fermentation treatment.