TW201906537A - Non-carbonated liquid food and drink containing microbial cells, and method for improving dispersibility of precipitates or aggregates of microbial powders in foods and drinks - Google Patents

Abstract

The present invention provides an effective means for improving, in a non-carbonated beverage containing microbial cells such as those of lactic acid bacteria, the dispersibility of precipitates and agglomerates of microbial cells produced during manufacture and storage. This microbial cell-containing non-carbonated beverage is characterized in containing (A) a microbial cell powder and (B) at least one sucrose fatty acid ester selected from the group consisting of sucrose stearate esters having an HLB of 8-12, sucrose oleate esters having an HLB of 14-16, sucrose laurate esters having an HLB of 15-17, sucrose palmitate esters having an HLB of 14.5-15.5, and sucrose myristate esters having an HLB of 15-17.

Description

   Non-carbonated liquid food and beverage containing microbial cells and method for improving dispersibility of precipitates or aggregates of microbial cell powder in food and beverage   

The present invention relates to a non-carbonated liquid food and beverage containing microbial cells such as lactic acid bacteria, and a method for improving the dispersibility of precipitates or aggregates of microbial cell powder in such food and beverage.

Based on the recent health consciousness, lactic acid bacteria are attracting attention as a functional component having a physiologically beneficial physiological activity. So far, lactic acid bacteria are known to have various physiological activities such as intestinal regulating effect, anti-allergic effect, cholesterol-lowering effect, blood pressure-lowering effect, skin-beautifying effect, and sleeping effect, depending on the strain. In addition, studies on novel physiologically active lactic acid strains are being performed, for example, it has been reported that Lactobacillus amylovorous CP1563 strain is effective in improving lipid metabolism and / or sugar metabolism (Patent Document 1), or by destroying the Strains to improve the lipid metabolism improvement effect (Patent Document 2). In terms of the simple daily intake of such lactic acid bacteria, it is predicted that beverages containing lactic acid bacteria will meet consumers' health awareness, and demand will increase in the future.

As a method for producing a lactic acid bacteria-containing beverage, for example, there are the following methods: a method of blending fermented milk, which is obtained by adding lactic acid bacteria to raw milk and fermenting it; or a method of blending bacterial cell powder, the bacterial cell The powder is obtained by drying bacterial cells of lactic acid bacteria by freeze-drying or the like. However, the beverage containing lactic acid bacteria produced by this method has problems such as coagulation or precipitation of milk protein or bacterial cell powder in fermented milk during storage, or turbidity caused by fermented milk.

Hitherto, in order to suppress the occurrence of precipitation of milk proteins and the like in beverages containing lactic acid bacteria and improve storage stability, a method of adding stabilizers such as pectin, gums, and soybean polysaccharides has been proposed (Patent Documents 3 and 4), and fermented fiber is added. Of soybeans and soybean polysaccharides (Patent Document 5) and the like.

In addition, emulsifiers such as glycerin fatty acid esters and sucrose fatty acid esters are used for the purpose of emulsifying, dispersing, soaking, washing, foaming, defoaming, and demoulding in food processing. In most cases, they are used to prevent storage. It is used for the purpose of separating oil and fat components. For example, Patent Document 6 discloses that by using a polyglycerol fatty acid ester and a sucrose fatty acid ester in combination, a milk beverage having a good emulsified state and excellent storage stability is obtained. Patent Document 7 discloses that by incorporating the following anti-precipitation agent for protein beverages, even if the protein beverage is a high-salt beverage or a low-viscosity beverage, dispersion stability can be improved; the anti-precipitation agent for protein beverages contains (A) Emulsifiers such as sucrose fatty acid esters with an average HLB of 14 or less, 5 components including (B) crystalline cellulose, (C) Sanxian gum, (D) gellan gum, and (E) monosaccharides It is an essential component and contains (A) to (D) 4 components in a specific ratio.

However, the inventions described in Patent Documents 3 to 7 all stabilized by inhibiting the aggregation of milk proteins or promoting the dispersion of milk fat components, and did not improve the dispersibility of precipitates or aggregates of microbial cells such as lactic acid bacteria.

On the other hand, Patent Document 8 describes "a composition comprising: a lactic acid bacterium having an immune-activating effect; and a composition that enhances the immune-activating effect of a lactic acid bacterium, which contains an ester bond of a polyhydric alcohol and a saturated fatty acid as an effective The "component" is exemplified by "food and drink" as the "composition", and the "ester-bonded product of polyhydric alcohol and saturated fatty acid" is exemplified by "sucrose fatty acid ester". However, in the invention described in Patent Document 8, a polyhydric alcohol and a saturated fatty acid ester bond are used only as a component for improving the immune-activating effect of lactic acid bacteria. In terms of the relationship with this effect, "food and beverage" is a "drink" Or others (solid matter, etc.) are not particularly different. In other words, Patent Document 8 does not disclose that a case in which a polyol and a saturated fatty acid ester bond, particularly a sucrose fat having a specific range of HLB is blended into a "beverage" (for example, a lactic acid bacteria drink) is not disclosed. In the case of an acid ester, it has the effect of improving the dispersion stability of lactic acid bacteria (powder). It is disclosed in Example 3 and FIG. 3 of Patent Document 8 that sucrose palmitate (Ryoto Sugar Ester P-1570, P-1670) and sucrose stearate (Ryoto Sugar Ester S-1570, S) are used as the sucrose fatty acid ester. -1670) or sucrose oleate (Ryoto Sugar Ester O-1570), but the "mixture of lactic acid bacteria (JCM5805 strain) and the sample described in Figure 3" prepared in this example was added to the cell suspension (Example 1 ), In which the cell suspension is used to verify the immune-activating effect of spleen cells, not a "drink". Each of the above-mentioned sucrose fatty acid ester products has only been tested for its immune-activating effect when added to cells, and has not verified whether the improvement in dispersion stability when added to a beverage exerts a practical effect.

Patent Document 9 describes a food composition containing a lactic acid bacterium belonging to Lactobacillus kunkeei or a microbial cell-treated product thereof. As a food composition, beverages are also exemplified, but not disclosed in the food composition. Further, a sucrose fatty acid ester having a specific range of HLB is blended. In the example of Patent Document 9, it is described that a "lactic acid bacteria capsule" is obtained by filling a mixture of a specific lactic acid bacteria powder and a sucrose fatty acid ester (usually powder or paste) in a hard capsule, but the composition is not a "drink", The compound names of HLB and fatty acid (residue) of sucrose fatty acid esters are also unknown.

Prior art literature

Patent literature

Patent Document 1: Japanese Patent No. 5690416

Patent Document 2: Japanese Patent No. 5804802

Patent Document 3: Japanese Patent Application Laid-Open No. 2005-185132

Patent Document 4: Japanese Patent Application Laid-Open No. 2006-325606 (Japanese Patent No. 4017175)

Patent Document 5: Japanese Patent Application Laid-Open No. 2014-19 (Japanese Patent No. 5867791)

Patent Document 6: Japanese Patent Application Laid-Open No. 11-75683 (Japanese Patent No. 3509566)

Patent Document 7: Japanese Patent Application Laid-Open No. 2000-312572

Patent Document 8: Japanese Patent Application Laid-Open No. 2016-5452

Patent Document 9: WO2013 / 099883

When ingesting microbial cells such as lactic acid bacteria through non-carbonated liquid food and beverage (typically non-carbonated beverage), in order to expand the scope of the final product form, it is preferable to include microbial cells in the non-carbonated liquid food and beverage. When the powder is intended to ingest a physiologically active substance existing inside the bacterial cells, it is preferable that the non-carbonated liquid food or drink contains a microbial cell powder obtained by destroying the microbial cells. However, in this case, the microbial cell powder is liable to form a precipitate or an aggregate in a non-carbonated liquid food or drink during storage. Especially in non-carbonated beverages, the following problem has been found: When the microbial cell powder is a microbial cell powder that is destroyed, the sediment of the bacterial cell powder is likely to adhere to the bottom surface of the container, or the bacterial cell powder in the liquid or the sediment. It is easy to agglomerate to form solid agglomerates, so it is difficult to ingest physiologically active substances, and the appearance of non-carbonated beverages is also poor. In addition, in the production of foods and drinks other than non-carbonated liquid foods and drinks, such as frozen foods and drinks, the following problems have also been found: microbial cell powder (especially destruction-processed bacterial cell powder) aggregates in solution, and microbial bacteria cannot be coagulated. The body is filled evenly in the container.

Therefore, in one aspect, the present invention is to provide a non-carbonated liquid food or beverage containing powder of microbial cells such as lactic acid bacteria, and to improve the precipitate or agglomerates of the microbial cell powder generated during manufacture and storage. Effective means of decentralization.

In order to solve the above-mentioned problems, the present inventors have conducted diligent research, and as a result, have found that by blending a microbial cell powder such as lactic acid bacteria and the like in a non-carbonated beverage with a specific type of sucrose fatty acid ester having a specific HLB, the The dispersibility of the precipitate or agglomerates of microbial cell powder produced during the manufacture and storage of carbonated beverages, thereby completing the present invention. Sucrose fatty acid esters have previously been widely used as food additives (emulsifiers) in various food and beverage products, but the present invention is based on their unexpected properties (uses), that is, only specific types of sucrose fats Those with specific HLB in the acid ester can improve the dispersibility of the precipitates and aggregates of the microbial cell powder contained in non-carbonated beverages. Furthermore, the present inventors have also discovered that not only non-carbonated beverages but also other non-carbonated liquid food and beverages, or foods and beverages produced using a solution (dispersion) of microbial cell powders that eventually become solid, can be used in When the same problem occurs during production and storage, the dispersibility of the precipitates and aggregates of microbial cells is similarly improved by using a specific sucrose fatty acid ester.

In addition, in order to solve the above problems, the applicant has previously blended polyglycerol fatty acid esters with microbial cell powders in carbonated or non-carbonated beverages, or used polyglycerol fatty acid esters and organic acid monomers together. A patent application has been made for the invention in which glyceride is mixed with microbial cell powder (Japanese Patent Application No. 2016-240827, hereinafter, the invention of this application is referred to as "previous invention"). Compared with the previous invention, the present invention has a better effect of improving the dispersibility of precipitates and aggregates of microbial cells.

That is, the present invention includes the following inventions.

[Item 1]

A non-carbonated liquid food and beverage containing microbial cells, which is characterized by: (A) microbial cell powder, (B) selected from sucrose stearate having HLB of 8-12, sucrose oil having HLB of 14-16 At least one kind of sucrose fatty acid ester in the group consisting of acid ester, sucrose laurate with HLB of 15-17, sucrose palmitate with HLB of 14.5-15.5, and sucrose myristate with HLB of 15-17.

[Item 2]

The non-carbonated liquid food and beverage containing microbial cells according to item 1, wherein the content of the sucrose fatty acid ester (B) in the non-carbonated liquid food and beverage is 0.001 to 0.2% by mass.

[Item 3]

The non-carbonated liquid food or drink containing microbial cells according to item 1 or 2, wherein the microbial cell powder (A) is a microbial cell powder for destruction treatment.

[Item 4]

The non-carbonated liquid food or drink containing microbial cells according to any one of items 1 to 3, wherein the microbial cell powder (A) is a bacterial cell powder of a lactic acid bacteria.

[Item 5]

The non-carbonated liquid food or drink containing microbial cells according to item 4, wherein the lactic acid bacteria are lactic acid bacteria belonging to the genus Lactobacillus.

[Item 6]

The non-carbonated liquid food and beverage product containing a microbial cell according to any one of items 1 to 5, wherein the non-carbonated liquid food and beverage product further includes dairy products.

[Item 7]

The non-carbonated liquid food or beverage containing a microbial cell according to any one of items 1 to 6, wherein the non-carbonated liquid food or beverage is a non-carbonated beverage.

[Item 8]

A method for improving the dispersibility of precipitates or aggregates of microbial cell powder in manufacturing or storage of food and beverage, characterized in that the microbial cell powder and sucrose fatty acid ester coexist in a solution.

[Item 9]

The method for improving dispersibility according to item 8, wherein the food or drink is a non-carbonated liquid food or drink.

[Item 10]

The method for improving dispersibility according to item 9, wherein the non-carbonated liquid food or drink is a non-carbonated beverage.

According to the present invention, there is provided a non-carbonated liquid food and drink product containing microbial cell powder such as lactic acid bacteria which is useful as a functional ingredient for improving health maintenance, and has excellent dispersion stability during manufacture and storage. The non-carbonated liquid food and drink of the present invention has good dispersibility of precipitates or aggregates of microbial cells produced during storage. For example, in non-carbonated beverages, the precipitates or aggregates are not fixed to the bottom of the container, so even if precipitation occurs, Or condensate, just shake the container before drinking to disperse it. In addition, according to the present invention, the dispersibility of microbial cells during production can be improved. Therefore, the non-carbonated liquid food and drink can be uniformly filled with microbial cells. That is, when it is easy to produce a precipitate or agglomerate, and the microbial cell is a destruction process, the action and effect of the present invention can be fully exerted. Furthermore, the method for improving the dispersibility of precipitates or aggregates of microbial cells of the present invention can achieve the same effect even when it is applied to the manufacture of other food and beverage products that have a solid shape, in addition to non-carbonated liquid food and beverage products. .

FIG. 1 is a photograph showing the external appearance of the bottom surface of a container based on the evaluation criteria for precipitation (refer to the item of Example 1, (1)).

FIG. 2 is a photograph of the appearance of the bottom surface of the container of Reference Examples 1 and 2. FIG.

1. Non-carbonated liquid food and drink containing microbial cells

The non-carbonated liquid food and beverage product of the present invention is a non-carbonated (non-carbonated) liquid food and beverage product, which contains microbial cell powder (A) and is used to improve the precipitation of the microbial cell powder generated during manufacture and storage. The dispersible component of a substance or an aggregate is a specific sucrose fatty acid ester (B) having a specific HLB (in this specification, it may only be described as "sucrose fatty acid ester (B)").

The type of non-carbonated liquid food and drink is not particularly limited as long as it can be mixed with microbial cells such as lactic acid bacteria or yeast, and examples include non-carbonated beverages (milk drinks, fruit juice / vegetable juice drinks, tea drinks, and coffee drinks). , Functional drinks, sports drinks, etc.), soups (clear soup, thick soup, noodle soup, etc.), sauces (ketchup, pasta sauce, demi-glace sauce, etc.), seasonings (soy sauce, Seasoning sauce, dipping sauce, broth, cooking seasoning liquid, pickle seasoning liquid, seasoning sauce, etc.). As the non-carbonated liquid food and drink in the present invention, a non-carbonated beverage is particularly preferred.

Here, "liquid food and drink" is used as a term that includes, in addition to beverages and liquid foods equivalent to general foods, foods equivalent to pharmaceuticals that can be ingested to maintain or improve health, such as health foods, Beverages and liquid foods for functional foods, health functional foods, or special purpose foods. Healthy foods include foods provided under the names of nutritional supplements, health supplements, supplements, etc. Health functional foods include specific health foods and nutritional functional foods that are defined by the Japanese Food Hygiene Law or Health Promotion Law and can indicate specific health effects or functions of nutritional ingredients, reduction of disease risk, etc .; and are defined by the Japanese Food Labeling Law, Functionally labeled food that can be submitted to the Minister of Consumers for scientifically based functional content. The special-purpose foods include foods for patients, foods for the elderly, foods for infants, and foods for pregnant women, which are indicated as being suitable for a specific subject or a patient with a specific disease.

[Microbial powder]

Regarding the microbial cells used for the preparation of microbial cell powder contained in the non-carbonated liquid food and drink of the present invention, the bacterial cells of the lactic acid bacteria are representative, but are not limited thereto. For example, they can also be yeast cells. . In addition to lactic acid bacteria and lactic acid bacteria, lactic acid bacteria include broad-spectrum lactic acid bacteria, and also include lactobacillus bifurcate. The bacteria of the lactic acid bacteria are not limited as long as they are general consumers of food and drink. For example, the bacteria include lactic acid bacteria (Lactobacillus), Bifidobacterium, Leuconostoc, and Lactococcus. ), Lactobacillus (Pediococcus), Enterococcus, Streptococcus, Weissella, etc., among which lactic acid bacteria belonging to the genus Lactobacillus are preferred Bacterial cells. These lactic acid bacteria may be used singly or in combination of two or more.

Examples of the lactic acid bacteria belonging to the genus Lactobacillus include Lactobacillus amylolophilus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, and Kefir Lactobacillus helveticus, Lactobacillus kefir, Lactobacillus paracasei, lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus yojei, Lactobacillus curlii, Lactobacillus chickenii (Lactobacillus gallinarum) and so on.

The genus Bifidobacterium is also called bifidobacterium, and examples of such lactic acid bacteria include: Bifidobacterium infantis, Bifidobacterium adolescentes, Bifidobacterium breve, Bifidobacterium longanum, Bifidobacterium pseudorageosus, and animal bifidobacterium For example, B. bifidus, B. bifidus, B. reiterii, B. bifidus, B. pseudodurans, and B. macrobiosis.

Examples of the lactic acid bacteria belonging to the genus Candida albicans include Candida albicans, Candida albicans, and the like.

Examples of the lactic acid bacteria belonging to the genus Lactococcus include Lactococcus lactis, Lactococcus plantarum, Lactococcus raffinus, and Lactococcus lactis.

Examples of the lactic acid bacteria belonging to the genus Micrococcus include, for example, Pediococcus pentosans and Pediococcus harmful bacteria.

Examples of the lactic acid bacteria belonging to the genus Enterococcus include Enterococcus faecalis, Enterococcus hei, and Enterococcus faecium.

Examples of the lactic acid bacteria belonging to the genus Streptococcus include: Streptococcus thermophilus, Streptococcus lactis, Streptococcus diacetococcus, Streptococcus faecalis, and the like.

Examples of the lactic acid bacteria belonging to the genus Weissella include: Weisseria sinensis, Weissella fusion, Salt-resistant Weissella, Weissella graminea, Weissella candida, Weissella kimchi Bacteria, Weissella korea, Weissella microscopica, Weissella mesenteroides, Weissella soil, Weissella Thailand, Weissella green, etc.

The strains belonging to the aforementioned lactic acid bacteria used in the non-carbonated liquid food and drink of the present invention may be any of natural isolated strains, deposited strains, preserved strains, commercially available strains, and the like.

The microbial cells used in the non-carbonated liquid food and drink of the present invention, preferably those selected from the lactic acid bacteria belonging to the genus Lactobacillus, can be cultured in a medium generally used for culturing the microbial cells. Proliferate and recover by culturing.

The culture medium usually contains a carbon source, a nitrogen source, an inorganic salt, and the like, and any medium may be used as long as it is effective for culturing the above bacterial species, and either a natural medium or a synthetic medium may be used. Examples of the carbon source include lactose, glucose, sucrose, fructose, galactose, and molasses. Examples of the nitrogen source include casein hydrolysate, whey protein hydrolysate, soybean protein hydrolysate, yeast extract, and meat extract. Organic nitrogen compounds. Moreover, as an inorganic salt, phosphate, sodium, potassium, magnesium, manganese, iron, zinc, etc. can be used, for example. Examples of the culture medium suitable for the cultivation of lactic acid bacteria include MRS liquid medium, GAM medium, BL medium, Briggs Liver Broth, animal milk, skim milk, and whey whey. Preferably, a sterilized MRS medium can be used. In the case of use in food applications, a culture medium composed of only food materials and food additives may be used. As a natural medium, tomato juice, carrot juice, other vegetable juices, apple, pineapple, grape juice, and the like can also be used.

The cultivation is performed at 20 to 50 ° C, preferably 25 to 42 ° C, and more preferably about 37 ° C, under anaerobic conditions. The temperature conditions can be adjusted by a thermostatic bath, a heating jacket, a sheath, and the like. The anaerobic condition refers to a low-oxygen environment in which bacteria can multiply, for example, by using an anaerobic chamber, an anaerobic box, or a closed container or bag containing a deoxidizing agent, or simply sealing the culture container And made into anaerobic conditions. The forms of cultivation are standing culture, shaking culture, and tank culture. The culture time is not particularly limited, and may be, for example, 3 hours to 96 hours. The pH of the medium at the beginning of the culture is preferably maintained at, for example, 4.0 to 8.0.

For example, when using lactic acid bacteria and Lactobacillus CP1563 strain (registration number FERM BP-11255) as microbial cells, the lactic acid bacteria can be planted in a food-grade lactic acid bacteria culture medium, and it takes about one night at about 37 ° C. (Approximately 18 hours).

The "microbial cell powder" used in the non-carbonated liquid food and drink of the present invention can be obtained by drying the culture solution of the microbial cell using a method and a machine known in the technical field to make a powder. The specific drying method is not particularly limited, and examples thereof include spray drying, drum drying, hot air drying, vacuum drying, freeze drying, and the like, and these drying means may be used alone or in combination.

The microbial cell powder can also be used to destroy microbial cells by damaging the cell structure of the microbial cells. The microbial cell powder can be made into a "destructive treatment microbial cell" that is more fine than the microbial cell powder that is only dried by methods such as freeze drying. Body powder. " The destruction-treated microbial cell powder is obtained by directly recovering the entire microbial cell (ie, all components constituting the cells) of the destroyed microbial cell.

The microbial cell destruction process can be performed using methods and machines known in the technical field, for example, by physical crushing, grinding process, enzyme dissolution process, chemical treatment, or autolysis process.

Physical crushing can be performed by either wet (treatment of microbial cells in the state of suspension) or dry (treatment of microbial cells in the state of microbial cells powder), and can be performed by using a homogenizer, ball mill, bead mill, Stirring of planetary mills, etc., damage of microbial cells by pressure using jet mills, French presses, cell crushers, etc., or filtration by filters.

The enzyme solubilization process is performed by destroying the cell wall of a microbial cell using an enzyme such as lysozyme.

Drug treatment is performed, for example, by using a surfactant such as glycerin fatty acid ester and soybean phospholipid to destroy the cell structure of a microbial cell.

The self-dissolving treatment is performed by dissolving a microbial cell with an enzyme of the microorganism itself.

Among the above-mentioned processes, as far as no additional reagents or components are required, physical crushing is preferred, and dry physical crushing is more preferred.

More specifically, the physical crushing can be performed by a method such as: using a known dry planetary mill cell crusher (GOT5 Galaxy 5 or the like), powdering microbial cells in various balls (for example, a 10 mm ball made of zirconia, 5mm ball made of zirconia and 1mm ball made of alumina) coexisted, and treated at a rotation speed of 50 ~ 10,000rpm (for example, 190rpm) for 30 minutes to 20 hours (for example, 5 hours); the microbial cell powder is sprayed in a known dry method Mill cell crusher (Jet-O-Mizer, etc.) at a feed rate of 0.01 to 10,000 g / min (for example, 0.5 g / min) and a discharge pressure of 1 to 1,000 kg / cm ² (for example, 6 kg / cm ² ) Methods for processing 1 to 10 times (for example, 1 time). In addition, it can also be performed by a method such as suspending the microbial cell suspension in a well-known ball mill cell crusher (DYNO-MILL crushing device, etc.) using glass beads at a peripheral speed of 10.0 to 20.0 m / s (for example, about 14.0m / s), processing flow rate of 0.1 ~ 10L / 10min (for example, about 1L / 10min), and processing at the crushing tank temperature of 10 ~ 30 ℃ (for example, about 15 ℃) for 1 ~ 7 times (for example, 3 ~ 5 times) ; The microbial cell suspension is in a known wet jet mill cell crusher (JN20 Nano Jet Pal, etc.) at a discharge pressure of 50 to 1,000 MPa (for example, 270 MPa) and a processing flow rate of 50 to 1,000 ml / min (for example, 300 ml) / min) method of processing 1 to 30 times (for example, 10 times).

The destruction-treated microbial cells obtained by the above method can be used directly in the case of dry type, and can be dried into powder in the case of wet type. The specific drying method is not particularly limited, and examples thereof include spray drying, drum drying, hot air drying, vacuum drying, freeze drying, and the like, and these drying means may be used alone or in combination.

The content of the microbial cell powder (A) in the non-carbonated liquid food and drink of the present invention is not particularly limited, and is preferably an amount that can expect physiological activity (such as an improvement effect on lipid metabolism and / or sugar metabolism), for example, 0.001 ~ 1.0% by mass, more preferably 0.01 ~ 0.1% by mass.

[Sucrose fatty acid ester]

In the non-carbonated liquid food and drink of the present invention, sucrose fatty acid ester having a specific HLB is blended with the microbial cell powder, that is, sucrose stearate having an HLB of 8 to 12, and sucrose oleate having an HLB of 14 to 16. , Sucrose laurate with HLB of 15 to 17, sucrose palmitate with HLB of 14.5 to 15.5, or sucrose myristate with HLB of 15 to 17. These sucrose fatty acid esters may be used either singly or in combination of two or more kinds.

Sucrose fatty acid esters are compounds approved as food additives (food emulsifiers) in the Japanese Food Hygiene Law. They are nonionic surfactants using sucrose as a hydrophilic group and fatty acids that are ester-bonded as a lipophilic group. There are 8 hydroxyl groups in one molecule of sucrose, and monoesters to octyl esters exist by ester-bonding the hydroxyl groups with one or more fatty acids. Sucrose glyceride is generally manufactured as "a composition containing a plurality of compounds from a monoester to an octyl ester" and sold. HLB varies depending on the ratio of the type of fatty acid and the respective ester compound (the blend composition of the ester compound). Generally speaking, if more fatty acid-containing ester compounds are contained, the sucrose fat of the composition The larger the HLB of the acid ester (hydrophilicity), and the more ester compounds containing more fatty acid bonds, the smaller the HLB of the sucrose fatty acid ester of the composition (lipophilicity). In other words, if the average value of the number of fatty acid bonds per molecule of sucrose (average number of bonds) is smaller, the HLB of the sucrose fatty acid ester is larger, and if the average number of fatty acids is larger, the sucrose fatty acid ester is larger The smaller the HLB.

A sucrose fatty acid ester having a desired HLB can be produced by a known method (for example, a transesterification reaction of a higher alcohol ester of sucrose and a fatty acid), or can be obtained from a commercially available product. Examples of the sucrose stearate having an HLB of 8 to 12 include "Ryoto (registered trademark) sugar ester" manufactured by Mitsubishi Chemical Foods Co., Ltd., the product name "S-970" (HLB = about 9), and "S -1170 "(HLB = about 11); as sucrose oleate with HLB of 14-16, the same company" O-1570 "(HLB = about 15); as sucrose laurate with HLB of 15-17, Examples include the same company "L-1695" (HLB = approximately 16); As sucrose palmitate with an HLB of 14.5 ~ 15.5, examples include the same company "P-1570" (HLB = approximately 15); As an HLB, 15-17 As sucrose myristate, the same company "M-1695" (HLB = about 16) can be cited.

In addition, the HLB of the above products is listed in the catalogue (http://www.mfc.co.jp/product/nyuuka/ryoto_syuga/list.html). "About"), but the above integer is expressed as a rough value by rounding down to a decimal point. For example, if the HLB is "about 9", it is estimated to be "8.5 or more and less than 9.5". When using other products, HLB can also refer to the catalog value. When the catalog value is unknown, or when the sucrose fatty acid ester is prepared by itself, the HLB can be determined according to a known method. The calculation method of HLB includes Atlas method, Griffin method, Davies method, Kawakami method, etc., and there are also methods to determine the retention time using high performance liquid chromatography. In the present invention, when (i) the composition of the sucrose fatty acid ester (mixture) is known, the HLB of each compound is calculated by the Griffin method, and the weighted average value is set to the HLB of the sucrose fatty acid ester; in (ii) ) When the composition of the sucrose fatty acid ester (mixture) is unknown, the HLB of the sucrose fatty acid ester can be determined by high-performance liquid chromatography based on the retention time by comparison with a sample of a sucrose fatty acid ester known to the HLB.

The content of the specific sucrose fatty acid ester (B) having the specific HLB in the non-carbonated liquid food and drink of the present invention can be appropriately adjusted while taking into consideration the effect of improving the dispersibility of the microbial cell powder (A). The lower limit of the content of the sucrose fatty acid ester (B) in the non-carbonated liquid food and beverage, preferably non-carbonated beverage is preferably 0.001% by mass, more preferably 0.01% by mass, even more preferably 0.02% by mass, and particularly preferably It is 0.04 mass%, and the most preferable is 0.05 mass%. In addition, the upper limit of the content of the sucrose fatty acid ester (B) in the non-carbonated liquid food and drink, preferably non-carbonated beverage is preferably 0.2% by mass, more preferably 0.15% by mass, and even more preferably 0.11% by mass. If the lower limit is lower than this, the effect of dispersibility cannot be expected, and if the upper limit is higher than this, it is not desirable from the viewpoint of taste, cost, and turbidity of liquid color.

[Other ingredients, etc.]

The non-carbonated liquid food and drink of the present invention may contain water in addition to the above-mentioned essential components, microbial cell powder (A) and sucrose fatty acid ester (B), and may further contain other ingredients as needed within a range that does not impair the effects of the present invention. (Optional). Any ingredient may be appropriately selected from other raw materials commonly used in general beverages, and examples thereof include dairy products, fruit juices / vegetable juices, thickening stabilizers (milk protein stabilizers), sour flavors, sweeteners, flavors, and defoamers. , Pigments, and other additives.

As the moisture, for example, ion-exchanged water can be used. In addition, water contained in raw materials such as dairy products, fruit juices, and vegetable juices can also be used as water in non-carbonated liquid food and beverage. The content of water in the non-carbonated liquid food and drink of the present invention can be adjusted to an appropriate range or the content of the microbial cell powder (A) and sucrose fatty acid ester (B) in consideration of the content of other ingredients, etc. Good range.

Dairy may be dairy derived from either animals or plants. For example, animal milk such as cow milk, goat milk, sheep milk, horse milk, and plant milk such as soy milk can be used, and cow milk is generally used. These dairy products can be used alone or in combination of two or more.

The form of the dairy product is not particularly limited, and may be any of whole milk, skimmed milk, whey, and milk powder, milk protein concentrate, and reduced milk made from concentrated milk. Moreover, fermented milk fermented with microorganisms, such as a lactic acid bacterium and a bifidobacterium, can also be used as a dairy product. These dairy products can be used alone or in combination of two or more.

When the non-carbonated liquid food and drink of the present invention is blended with dairy products, the amount of non-fat milk solid content (SNF) contained in the non-carbonated liquid food and drink is not particularly limited, from the viewpoint of taste and storage stability It is preferably 0.1 to 10% by mass, more preferably 0.1 to 4% by mass, still more preferably 0.1 to 2% by mass, and most preferably 0.2 to 1.2% by mass. Here, the so-called non-fat milk solid component (SNF) refers to a component excluding milk and fat components among components constituting dairy products. It mainly contains proteins, carbohydrates, minerals and vitamins.

The pH of the non-carbonated liquid food and drink of the present invention is not particularly limited as long as it is acidic, preferably less than 6.5, more preferably less than 6.0, even more preferably less than 4.5, even more preferably less than 4.2, especially It is preferably less than 4.0.

When manufacturing the non-carbonated liquid food and beverage of the present invention, depending on the raw materials used, for example, when fermented milk, fruit juice, etc. are used as arbitrary ingredients, as long as the pH is in the above range, there is no need to adjust the pH, and if it is not in the above range, In this case, pH adjustment is performed using a pH adjuster. As the pH adjusting agent, an organic or inorganic edible acid or a salt thereof generally used as an acid flavoring agent may be used, and examples thereof include citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, Organic acids such as succinic acid and gluconic acid; inorganic acids such as phosphoric acid; or sodium, calcium or potassium salts thereof. The use amount of the pH adjuster is not particularly limited as long as it can be set to a desired pH and does not affect the taste of the beverage.

The sugar content (Brix value) of the non-carbonated liquid food and drink of the present invention is not particularly limited. From the viewpoint of taste or calories, it is preferably from 0.1 to 16, more preferably from 0.1 to 11, and even more preferably from 0.1 to 5. The Brix value (unit: Bx) is an indication of a refractometer for sugar at 20 ° C. For example, the Brix value (unit: Bx) is a soluble solid content component measured at 20 ° C using a digital refractometer "Rx-5000" (manufactured by Atago).

Examples of the sweetener (sweetness adjuster) for imparting a sweetness to the non-carbonated liquid food and drink of the present invention and adjusting the sugar content (Brix value) to the above range include, for example, monosaccharides (glucose, fructose, xylose, and half Lactose, etc.), disaccharides (sucrose, maltose, lactose, trehalose, isomaltulose, etc.), oligosaccharides (fructo-oligosaccharides, malto-oligosaccharides, isomalt-oligosaccharides, galactooligosaccharides, coupling sugars, Nigero-oligosaccharide, etc.), sugar alcohols (erythritol, xylitol, sorbitol, maltitol, lactitol, reduced isomaltulose, reduced sugar, etc.), fructose syrup, etc. Isomerized sugar, etc. In addition, high-sweetness sweeteners such as sucralose, aspartame, potassium acesulfame, stevia, sodium saccharin, glycyrrhizin, dipotassium glycyrrhizinate, somatame, neotame can also be used.

Examples of the fruit juice include fruit juices such as apple, orange, citrus, lemon, grapefruit, melon, grape, banana, peach, strawberry, blueberry, and mango. Examples of the vegetable juice include vegetable juices such as tomato, carrot, pumpkin, bell pepper, cabbage, broccoli, celery, spinach, kale, and mulukhiya. Fruit or vegetable juice can be directly squeezed from fruit or vegetables, or it can be concentrated. In addition, it may be a cloudy fruit juice or vegetable juice containing insoluble solids, or a transparent fruit juice or vegetable juice from which insoluble solids are removed by precision filtration, enzyme treatment, ultrafiltration, or the like.

Examples of additives allowed in non-carbonated liquid food and drink include, for example, thickening stabilizers (soy polysaccharides, pectin, carrageenan, gellan gum, Sanxian gum, guar gum, etc.), and defoamers ( Glycerin fatty acid esters, silicon preparations, etc.), antioxidants (tocopherol, ascorbic acid, cysteine hydrochloride, etc.), flavors (lemon flavor, lemon flavor, orange flavor, grape flavor, peach flavor, apple flavor, etc.), pigments (carotenoids Pigment, anthocyanin pigment, safflower pigment, gardenia pigment, caramel pigment, various synthetic colorants, etc.). In addition, various functional components such as vitamins (vitamin B group, vitamin C, vitamin E, vitamin D, etc.), minerals (calcium, potassium, magnesium, etc.) and dietary fiber can be expected to enhance health functions.

[Production method]

The non-carbonated liquid food and drink of the present invention is obtained by a manufacturing method including the steps of: a solution or a dispersion liquid containing a microbial cell powder (A) (sometimes referred to as a "microbial cell powder solution" in this specification) 1. A solution or dispersion containing a sucrose fatty acid ester (B) (hereinafter sometimes referred to as a "sucrose fatty acid ester solution") is mixed and then homogenized.

The sucrose fatty acid ester solution can be prepared, for example, by dispersing the sucrose fatty acid ester in cold water, and then dissolving the sucrose fatty acid ester by heating to 70 ° C or higher.

The homogenization treatment may be performed by a common method using a homogenizer generally used for food processing, and the pressure is preferably about 10 to 30 MPa using the homogenizer. The temperature during homogenization may be any temperature (for example, 5 to 25 ° C), or it may be homogenization under normal heating conditions (for example, 50 to 90 ° C). In the homogenization treatment step, when the microbial cell powder solution is mixed with the sucrose fatty acid ester solution, other ingredients (such as dairy products, viscosity increasing stabilizers, sour ingredients, and antifoaming agents) can be added in advance if necessary. Any one of the above solutions or the mixed solution added to the above solution is mixed with the microbial cell powder and the sucrose fatty acid ester to be blended in the non-carbonated liquid food and beverage of the present invention.

In the method for producing a non-carbonated liquid food and drink of the present invention, the steps other than the homogenization treatment step using the above-mentioned microbial cell powder solution and sucrose fatty acid ester solution can be based on a general production method of a non-carbonated liquid food and drink. For example, the method for producing a non-carbonated liquid food or drink of the present invention may further include a sterilization treatment step, a filtration treatment step, a filling step, and the like.

The sterilization treatment step can be performed, for example, by a heat sterilization treatment having a sterilization value equal to or higher than 65 ° C. for 10 minutes. The sterilization treatment may be performed before the homogenization treatment step, or after the homogenization treatment step, before or after the step of filling the container, and may be performed not only once but at a plurality of time points described above. The sterilization method is not particularly limited, and ordinary methods such as retort sterilization, batch sterilization, autoclave sterilization, plate sterilization, and tube sterilization can be adopted.

The step of filling the container may be performed by, for example, a method of hot-packing the non-carbonated liquid food and drink product after the sterilization treatment step and cooling the filled container; or cooling the non-carbonated liquid food product A method for filling the container to a temperature suitable for filling the container and aseptically filling the container in advance with sterilization.

The type of the container for filling the non-carbonated liquid food and beverage of the present invention is not particularly limited, and glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), Metal and paper containers. In addition, the capacity is not particularly limited, and examples include 100 to 2,000 ml, and may be appropriately selected in consideration of the amount of microbial cells.

2. Method for improving the dispersibility of precipitates or aggregates of microbial cell powder in food and beverage

The method for improving the dispersibility of precipitates or aggregates of microbial cell powder in food and drink according to the present invention (sometimes referred to in this specification as "the method for improving dispersibility of the present invention") is included in a solution or dispersion The microbial cell powder (A) coexisted with sucrose fatty acid ester (B).

In the present invention, "improving dispersibility" refers to the effect that can be confirmed by the following: a solution containing a microbial cell powder containing a microbial cell powder (A) but not a sucrose fatty acid ester (B) (containing non-carbonic acid) Beverage) In comparison, the precipitate or agglomerates of the microbial cell powder produced by the mixed liquid containing the microbial cell powder (A) and the sucrose fatty acid ester (B) after standing still are easily dispersed in the solution, for example, For the microbial cell powder adhered to the bottom surface of the container, the container is mixed upside down and also adhered to the bottom surface, and the amount of remaining sediment or aggregate is small.

The method for improving the dispersibility of the present invention can also be applied to any one of food and drink during manufacturing (also referred to as an intermediate product during the manufacturing process) and food and drink during storage. In addition, the method for improving dispersibility of the present invention can be used to maintain the state of the microbial cell powder (A) in a uniformly dispersed state, that is, in a state where a precipitate or agglomerate has not been formed, or in a food or beverage during storage. .

In addition to the non-carbonated liquid food and beverage products mentioned above, the food and beverage products also include foods and beverages other than the following non-carbonated liquid food and beverage products, which eventually become solid, jelly-shaped, capsule-shaped, cream-like, paste-like products but are liquid In the form, or the use of liquid raw materials, the precipitation or aggregation of microbial cell powder (especially the destruction-treated cell powder) in the liquid (such as a solution) may be a problem during its production. Examples of such food and beverage include dairy products (yoghurt, cheese, mousse, pudding, cream, butter, ice cream, etc.).

Matters related to the non-carbonated liquid food and drink of the present invention described in this specification and a method for producing the same, particularly matters related to microbial cell powder (A) and sucrose fatty acid ester (B) can be suitably used in the present invention. How to improve dispersion. For example, in the method for improving dispersibility of the present invention, the microbial cell powder that is the object of improving the dispersibility of a precipitate or an aggregate may be the above-mentioned destruction-treated microbial cell powder.

Furthermore, in the method for improving the dispersibility of the present invention, the embodiment of the food and beverage (including non-carbonated liquid food and beverage and others) at the time of manufacture can be converted into a method for producing a food and beverage with the same effect. According to other aspects, the manufacturing method of the non-carbonated liquid food and drink of the present invention described above can also be extended to the use of non-carbonic acid in the manufacturing step where the precipitation or aggregation of microbial cell powder (especially the destruction-treated cell powder) may be a problem. Manufacturing method of food and beverage other than liquid food and beverage.

Examples

Hereinafter, the present invention will be specifically described by examples, but the examples do not limit the present invention.

[Preparation Example 1] Preparation of lactic acid bacteria cell powder for destruction treatment

Lactobacillus amylovorus CP1563 (registration number FERMBP-11255) was cultured at 37 ° C for 18 hours using a food-grade lactic acid bacteria culture medium prepared by a home-made prescription, and concentrated by a filter to collect bacteria. The concentrated solution was sterilized by reaching a temperature of 90 ° C, and freeze-dried lactic acid bacteria powder was obtained by freeze-drying. Using a dry jet mill (FS-4, SEISHIN ENTERPRISE Co., Ltd.), the lactic acid bacteria freeze-dried powder obtained was crushed, and the average major diameter of the bacterial cells was reduced to less than 70% before treatment (example: 2.77 μm → 1.30 μm). Destroying lactic acid bacteria cell powder.

[Preparation Example 2] Preparation of lactic acid bacteria cell powder (non-destructive treatment product)

Lactobacillus gasseri CP2305 strain (registered number FERMBP-11331) was cultured at 37 ° C for 18 hours using a food-grade lactic acid bacteria culture medium prepared by a self-prescription, and concentrated by a filter to collect bacteria. The concentrated liquid was sterilized at a temperature of 90 ° C, and lactic acid bacteria cell powder was obtained by freeze-drying.

[Experimental Example 1] Addition effect of sucrose fatty acid ester on the dispersibility of lactic acid bacteria cell powder (Examples 1 to 6, Comparative Examples 1 to 8)

(1) Preparation of beverage samples

A sample of a milky non-carbonated beverage having the blended composition shown in Table 1 below was prepared by the following procedure.

250 g of reduced skim milk with a concentration of 20% by mass and 400g of a soybean polysaccharide solution with a concentration of 3% by mass (trade name: SM-1200, manufactured by Sanrongyuan FFI Co., Ltd.) were added, and a 10% by weight aqueous citric acid solution was added thereto 240 g and thoroughly stirred to prepare a raw material solution (I).

After adding 100 g of a 10% by mass aqueous solution of trisodium citrate having a concentration of 10% by weight to the raw material solution (I), the following sucrose fatty acid ester or reference compound commercially available as a food emulsifier was blended as shown in Table 2. Add together. These food emulsifiers are dispersed in normal temperature water at a concentration of 2% by mass, heated to about 70 ° C to dissolve them, and then cooled to normal temperature to prepare a solution in advance and use it for addition. After that, 400 g of a 1% by mass dilute solution of the lactic acid bacteria bacterial cell powder (prepared in Reference Example 1) was added, and the mixture was stirred until homogeneous, and then a silicon preparation (trade name: KM-72, 1 g of Shin-Etsu Chemical Industry Co., Ltd. was prepared as a raw material solution (II). Among them, in level 14 (Comparative Example 9), no sucrose fatty acid ester or reference compound was added, and the same amount of water was added instead, and the obtained solution was set as the raw material solution (II).

Information on the trade names of sucrose stearate and the control compound shown in Table 2 is as follows. In addition, the following product 13) "sucrose fatty acid ester A" is a sucrose stearate used as an emulsifier f in a comparative example (Comparative Example 2 and the like) of the previous invention, and the following product 13) "Sunsoft A-121E "" Is a polyglycerol fatty acid ester (penta glyceryl monolaurate) used as an emulsifier c in Examples (Example 8 and the like) of the previous invention.

1) Sucrose stearate / HLB = 5: Trade name "Ryoto Sugar Ester S-570" (Mitsubishi Chemical Foods Co., Ltd.)

2) Sucrose stearate / HLB = 7: Trade name "Ryoto Sugar Ester S-770" (Mitsubishi Chemical Foods Co., Ltd.)

3) Sucrose stearate / HLB = 9: Trade name "Ryoto Sugar Ester S-970" (Mitsubishi Chemical Foods Co., Ltd.)

4) Sucrose stearate / HLB = 11: Trade name "Ryoto Sugar Ester S-1170" (Mitsubishi Chemical Foods Co., Ltd.)

5) Sucrose stearate / HLB = 15: Trade name "Ryoto Sugar Ester S-1570" (Mitsubishi Chemical Foods Co., Ltd.)

6) Sucrose stearate / HLB = 16: Trade name "Ryoto Sugar Ester S-1670" (Mitsubishi Chemical Foods Co., Ltd.)

7) Sucrose palmitate / HLB = 15: Trade name "Ryoto Sugar Ester P-1570" (Mitsubishi Chemical Foods Co., Ltd.)

8) Sucrose palmitate / HLB = 16: Trade name "Ryoto Sugar Ester P-1670" (Mitsubishi Chemical Foods Co., Ltd.)

9) Sucrose myristate / HLB = 16: Trade name "Ryoto Sugar Ester M-1695" (Mitsubishi Chemical Foods Co., Ltd.)

10) Sucrose oleate / HLB = 15: Trade name "Ryoto Sugar Ester O-1570" (Mitsubishi Chemical Foods Co., Ltd.)

11) Sucrose laurate / HLB = 16: Trade name "Ryoto Sugar Ester L-1695" (Mitsubishi Chemical Foods Co., Ltd.)

12) Unknown sucrose stearate / HLB: Trade name "sucrose fatty acid ester A (SE-A)" (Taiwan Chemical Co., Ltd.)

13) Pentaglyceryl monolaurate / HLB = 14: Trade name "Sunsoft A-121E" (Sun Chemical Co., Ltd.)

The raw material solution (II) is subjected to a homogenization treatment to obtain a beverage stock solution. The homogenization treatment was performed using a laboratory homogenizer (model 15MR, manufactured by APV Gaulin) at a treatment temperature of 20 ° C and a treatment pressure of 15 MPa.

The obtained beverage stock solution was diluted to a predetermined amount (10000 g) with ion-exchanged water, and then filled into a heat-resistant PET bottle. Thereafter, sterilization was performed at a temperature of 65 ° C. for 10 minutes, and a milky non-carbonated beverage (hereinafter, referred to as a “drink sample”) was obtained in a container. The sugar content (Bx) of the beverage was 1.1, the acidity was 0.22, the pH was 3.5, and the SNF was 0.4.

(2) Dispersion evaluation test during storage of beverage samples

The beverage sample prepared in (1) was allowed to stand for 7 days in an incubator set at 5 ° C. The sample after standing was mixed upside down twice at a rate of about 1 time per second, and then the plug was opened to drain the content liquid, and then the bottom surface of the container was observed. The evaluation was performed on four levels. One point (×) was left for the lactic acid bacteria bacterial cell powder remaining on almost the entire bottom surface, two points (A) were left for some remaining cells, and three points were left for almost no remaining cells. (○), the completely non-residual person is set to 4 points (◎), and the beverage samples obtained evaluations of 3 points and 4 points (○ and ◎) are set to examples with good dispersibility, and 1 point and 2 points ( The beverage samples evaluated in X and Δ) are comparative examples with poor dispersibility. Fig. 1 is a photograph showing the appearance of the bottom surface of a container serving as an evaluation standard. The evaluation results are shown in Table 2 below.

As shown in Table 2, a beverage sample (Examples 1 to 6) containing a specific type of sucrose fatty acid ester having a specific HLB was (presumably) a beverage sample (comparative examples 1 to 6) containing a sucrose fatty acid ester other than that. And a beverage sample (Comparative Example 7) containing a polyglyceryl fatty acid ester (penta glyceryl monolaurate) evaluated as effective in the previous invention, and a beverage sample (Comparative Example 8) containing no sucrose fatty acid ester, etc. The effect of improving the dispersibility of the lactic acid bacteria cell powder which has been destroyed is excellent.

[Experimental Example 2] Additive effect of sucrose fatty acid ester on the dispersibility of lactic acid bacteria cell powder (non-destructive treatment product) (Examples 7 to 8, Comparative Examples 9 to 10)

The lactic acid bacteria cell powder (Preparation Example 2) was used instead of the lactic acid bacteria cell powder (Preparation Example 1) without destruction treatment, and was similar to Level 10 (Example 5), Level 11 (Example 6), and Level. 13 (Comparative Example 7) and Level 14 (Comparative Example 8), a beverage sample (levels 15 to 18) was prepared, and a dispersibility evaluation test was performed using the same.

The evaluation results are shown in Table 3 below. Regardless of whether or not the specific sucrose fatty acid ester is subjected to a destructive treatment, and regardless of the species of the microorganism (lactic acid bacteria), it has been confirmed that the microorganism (lactic acid bacteria) bacterial cell powder improves the dispersibility effect.

[Reference example] Confirmation of the effect of sucrose fatty acid ester addition effect

A sample (SNF0.5) of a milky non-carbonated beverage having the blended composition shown in Table 4 below was prepared by the same procedure as in the above (1) "Preparation of a beverage sample". Reference Example 1 is the same sample as in Level 12, and Reference Example 2 is the same sample as in Level 12 except that the lactic acid bacteria cell powder was not blended with the destruction treatment. These beverage samples were left to stand in an incubator set at 5 ° C. for 7 days in the same manner as in (2) “Dispersibility Evaluation Test of Beverage Samples”. After discharging the contents, observe the bottom surface of the container. Fig. 2 is a photograph showing the appearance of the bottom surface of the container of Reference Examples 1 and 2. Regarding the beverage sample of Reference Example 1 containing lactic acid bacteria cell powder, a precipitate (aggregate) was found on the bottom surface of the container, whereas, for the beverage sample of Reference Example 2 containing no lactic acid bacteria cell powder, almost no such precipitation was found. Substance (condensate). From this, it can be seen that the sediment (agglomerate) on the bottom surface of the container is not mainly milk protein and the like contained in milk such as skim milk powder, but is formed of lactic acid bacteria cell powder. That is, it was confirmed that the object in which the effect of improving the dispersibility of a specific sucrose fatty acid ester was observed in the present invention is not lactobacillus bacterial cell powder, but the milk protein targeted by the aforementioned Patent Documents 3 to 5.

[Industrial availability]

The present invention can be used in non-carbonated foods and beverages containing microbial cells such as lactic acid bacteria and the production thereof.

Claims (10)

    A non-carbonated liquid food and drink containing microbial cells, comprising: (A) microbial cell powder, (B) selected from sucrose stearate having HLB of 8-12, sucrose oleate having HLB of 14-16 , At least one sucrose fatty acid ester in the group consisting of sucrose laurate with HLB of 15 to 17, sucrose palmitate with HLB of 14.5 to 15.5, and sucrose myristate with HLB of 15 to 17.         The non-carbonated liquid food and beverage containing microbial cells according to claim 1, wherein the content of the sucrose fatty acid ester (B) in the non-carbonated liquid food and beverage is 0.001 to 0.2% by mass.         The non-carbonated liquid food or drink containing microbial cells according to claim 1 or 2, wherein the microbial cell powder (A) is a microbial cell powder for destruction treatment.         The non-carbonated liquid food or drink containing microbial cells according to claim 1 or 2, wherein the microbial cell powder (A) is a bacterial cell powder of a lactic acid bacteria.         The non-carbonated liquid food or drink containing microbial cells according to claim 4, wherein the lactic acid bacteria are lactic acid bacteria belonging to the genus Lactobacillus.         The non-carbonated liquid food and beverage product containing microbial cells according to claim 1 or 2, wherein the non-carbonated liquid food and beverage product further includes dairy products.         The non-carbonated liquid food and beverage containing microbial cells according to claim 1 or 2, wherein the non-carbonated liquid food and beverage is a non-carbonated beverage.         A method for improving the dispersibility of precipitates or agglomerates of microbial cell powder in foods and beverages during manufacture or storage. The method is to coexist microbial cell powder and sucrose fatty acid ester in a solution.         The method for improving dispersibility according to claim 8, wherein the food or drink is a non-carbonated liquid food or drink.         The method for improving dispersibility according to claim 9, wherein the non-carbonated liquid beverage is a non-carbonated beverage.