JP6801072B2 - Manufacturing method of fermented plant beverage - Google Patents

Description

The present invention also relates to the manufacture how the plant fermented beverages.

In recent years, fermented health foods obtained by fermenting plant raw materials have tended to increase in response to increasing health consciousness by consumers. For example, Patent Document 1 discloses a beverage containing a fermented plant extract.

Japanese Unexamined Patent Publication No. 2006-29887

Here, fermentation is known as an action of decomposing substances contained in foodstuffs and producing substances beneficial to the human body by allowing microorganisms such as yeast and lactic acid bacteria to act on the foodstuffs used as raw materials. On the other hand, putrefaction is a substance in which foodstuffs are decomposed by the action of fine substances to produce substances harmful to the human body. Therefore, fermentation and spoilage have much in common in the mechanism of generation, and when producing fermented foods, advanced technology is required to prevent spoilage.
In the conventional health drink containing the fermented plant extract described in Patent Document 1 and the like, a putrid odor was felt, and there was room for improvement. In addition, it is known that the more fermented the fermented plant extract, the stronger the richness and umami, but on the other hand, if the fermentation is restricted in order to suppress the generation of putrefactive odor, it is taken orally. In some cases, the flavor such as richness and umami obtained later may be reduced.

Therefore, the inventor of the present invention focused on the aroma component of the liquid composition containing the fermented plant extract in order to achieve both suppression of putrefactive odor and good richness, and as a result of diligent studies, the aroma that causes putrefactive odor. The present invention has been completed by finding that a good richness can be obtained while suppressing putrefactive odor by combining a specific aroma component with the component.

According to the present invention, a step of mixing a plant raw material and sugar in a first container containing lactic acid bacteria or yeast to extract a plant extract.
A step of fermenting the plant extract with the lactic acid bacterium or the yeast to obtain a primary fermentation broth,
The step of fermenting the primary plant fermented liquid in the second container to obtain the secondary plant fermented liquid, and
It is a method for producing a fermented plant beverage having
Further, the step of adjusting the aroma component contained in the fermented plant beverage so that the fermented plant beverage satisfies the following conditions is included.
After the step of obtaining the secondary plant fermented liquid, the step of adding the porous edible powder is not included.
The viscosity (25 ° C.) of the fermented plant beverage is 2 mPa · s or more and 60 mPa · s or less.
The plant fermented beverage is provided with a method for producing a plant fermented beverage that satisfies the following conditions.
(conditions)
The fermented plant beverage has an aroma component (A) composed of the following aroma components (a1) to (a4) and
(A1) Terpineol,
(A2) Linalool,
(A3) Phenethyl alcohol,
(A4) Limonene,
An aroma component (B) consisting of one or more selected from the group consisting of dimethyl disulfide and dimethyl trisulfide, and
Including
The peak height of the aroma component (A) relative to the peak height of the aroma component (B) when the aroma component is measured by the solid-phase microextraction-gas chromatograph mass analysis method [(A) / (B)] The peak height of the aroma component (a4) with respect to the total peak height of the aroma components (a1) to (a3), which is 5 or more and 400 or less [(a4) / (a1) + (a2) + When (a3)] is 1.05 or more, the viscosity (25 ° C.) of the plant fermented beverage is 10 [mPa · s] or more and 60 [mPa · s] or less.

According to the present invention, it is possible to provide a liquid composition for oral ingestion in which a putrid odor is effectively suppressed and a good richness can be obtained.

Hereinafter, embodiments of the present invention will be described in detail. In the present specification, the notation of "a to b" in the description of the numerical range means a or more and b or less unless otherwise specified.

<Liquid composition for oral ingestion>
The liquid composition for oral ingestion of the present embodiment contains a fermented plant extract derived from a plant raw material and the following aroma components.
The liquid in the liquid composition for oral ingestion is intended to be a liquid, gel, or sol having fluidity that can be consumed.

[Aroma component]
The liquid composition for oral ingestion of the present embodiment contains the aroma component (A) and the aroma component (B) in a specific ratio.
The aroma component (A) is generally known as an aroma component having a good palatability.
In the liquid composition for oral ingestion of the present embodiment, the aroma component (A) is classified into the following aroma components (a1) to (a4), and these are contained in a well-balanced manner. Further, the aroma components (a1) to (a4) are refreshing scents mainly contained in citrus fruits and flowers, and are components that characterize the scent of the liquid composition for oral ingestion. That is, as a result of analyzing the aroma component of the liquid composition for oral ingestion containing the fermented plant extract, the putrefactive odor felt before tasting was suppressed after the tasting, and eventually It was found that the liquid composition for oral ingestion also contained the aroma component (A) in common and also contained the aroma components (a1) to (a4) in a well-balanced manner. In other words, it was found that the aroma components (a1) to (a4) are effective as the aroma components that reduce the putrid odor when compared before and after tasting.

Terpineol, an aroma component (a1), is a general term for unsaturated alcohols produced by dehydration of one molecule of water from 1,8-terpin, and is a kind of monoterpene alcohol. Terpineol includes α-terpineol, β-terpineol, γ-terpineol, and δ-terpineol (also referred to as 4-terpineol and terpine-4-ol). Terpineol typically has a lilac-like aroma. Terpineol is contained in fruits such as apples and citrus fruits and herbs. Terpineol is preferably, for example, 0.1 to 20 ppm.

Linalool, an aroma component (a2), is a type of monoterpene alcohol and typically has a lily of the valley, lavender-like aroma. Linalool is contained in fruits such as apples, grapes and citrus fruits, fruits and vegetables such as tomatoes, and nuts. Linalool is preferably, for example, 0.1 to 10 ppm.

2-Phenylethanol, which is an aroma component (a3), is also called phenethyl alcohol and is a kind of alcohol. Typically, it has a rose-like aroma. 2-Phenylethanol is contained in flowers such as citrus fruits, roses and carnations. 2-Phenylethanol is preferably, for example, 0.1 to 10 ppm.

Limonene, an aroma component (a4), is a type of monoterpene monoterpene, typically contained in citrus peels and has a lemon-like aroma. Limonene is preferably, for example, 0.01 to 100 ppm.

Dimethyl disulfide and dimethyl trisulfide, which are the aroma components (B), are typically known to be highly irritating and have a putrid odor.

In the liquid composition for oral ingestion of the present embodiment, the peak of the aroma component (A) is relative to the peak height of the aroma component (B) when the aroma component is measured by solid-phase microextraction-gas chromatography-mass spectrometry. By setting the height [(A) / (B)] to 5 or more and 400 or less, it is possible to achieve both suppression of putrefactive odor and good richness. The [(A) / (B)] is preferably 10 or more and 350 or less. That is, it is intended that the higher the value of [(A) / (B)], the stronger the good scent and the weaker the putrid odor.
In the liquid composition for oral ingestion of the present embodiment, the details of the mechanism for obtaining such an effect are not clear, but one of the factors is that the liquid composition for oral ingestion is contained in the mouth, and the aroma component (a1). )-(A4) It is presumed that the masking effect on the putrid odor and the richness are enhanced.
In general, the scent that humans perceive is not only the scent that can be felt by entering the nasal cavity from the tip of the nose with inspiration (the scent of the tip of the nose), but also that the scent is removed from the throat to the nose when food is put into the mouth. It is known that there is a scent (return scent), and it is considered that the return scent also includes a scent newly generated by reacting with saliva in the mouth with respect to the nasal tip scent.
The liquid composition for oral ingestion of the present embodiment is healthy, unlike tea-based beverages that are consumed in large quantities to quench thirst or for taste, or are consumed with meals. It is a beverage suitable for beauty and beauty applications. Therefore, there is a high tendency for it to be contained in the mouth little by little or taken alone, so that the return scent is more likely to be emphasized.
Therefore, since the liquid composition for oral ingestion of the present embodiment contains aroma components (a1) to (a4), a good aroma can be obtained, and this is enhanced in the mouth and perceived as a return aroma, resulting in putrefaction. It is considered that a rich feeling can be obtained while suppressing the odor. In other words, in the conventional liquid composition for oral ingestion, the putrid odor felt before ingestion was felt as it was in the return scent after ingestion, but the liquid composition for oral ingestion of the present embodiment has. In the return scent after ingestion, the putrid odor felt before ingestion can be reduced.

Further, in the liquid composition for oral ingestion of the present embodiment, the peak height of the aroma component (a4) with respect to the total peak height of the aroma components (a1) to (a3) [(a4) / (a1) + ( When a2) + (a3)] is 1.05 or more, the viscosity (25 ° C.) is 10 [mPa · s] or more and 60 [mPa · s] or less. That is, if (a4) limonene is in excess of the total amount of (a1) terpineol, (a2) linalool, and (a3) phenethyl alcohol, the suppression of putrefactive odor may not be sufficient. Therefore, by setting the viscosity of the liquid composition for oral ingestion to 10 [mPa · s] or more, thickening is obtained, and the masking effect of (a1) terpineol, (a2) linalool, and (a3) phenethyl alcohol in the mouth is enhanced. Therefore, it is considered that the suppression of putrid odor can be improved. Further, when (a4) limonene is excessive, the richness tends to decrease, but when the viscosity is 10 [mPa · s] or more, the richness is easily obtained. On the other hand, when the viscosity is 60 [mPa · s] or less, a good throat passage can be obtained.

Further, the peak heights of the aroma components (a1) and (a2) [{(a1) + (a2)} / (a3)] with respect to the peak height of the aroma component (a3) are preferably 0.01 or more. , 30 or less. By doing so, the balance of the obtained scent is improved, and the masking effect is more easily obtained.

Further, when the liquid composition for oral ingestion of the present embodiment is measured by solid-phase microextraction-gas chromatograph mass spectrometry, the maximum peak or at least the second peak obtained is any of the aroma components (a1) to (a4). It is preferable that it becomes. As a result, the masking effect of the aroma components (a1) to (a4) can be remarkably obtained.

In the present embodiment, the content of each aroma component of the liquid composition for oral ingestion adjusts the fermentation conditions in addition to adjusting the selection of the plant raw material of the fermented plant extract described later, the material added to the raw material, and the like. It can also be controlled by doing.

In the liquid composition for oral ingestion of the present embodiment, each of the above-mentioned aroma components may be derived from a plant raw material described later, or may be artificially added. In addition, the liquid composition for oral ingestion of the present embodiment may contain aroma components other than the above-mentioned aroma components as long as the effects in the present invention are not impaired.

In addition, the liquid composition for oral ingestion of the present embodiment may further contain a food additive. Specific examples of the food additive include salt, spices, enzymes, starches, dextrins, extracts (eg, yeast extract, vegetable extract, seafood extract, etc.), antioxidants, preservatives, coloring agents, fragrances, etc. However, it is not limited to these.

[Fermented plant extract]
The fermented plant extract contains a concentrated extract of a fermented product derived from a plant raw material. As a result, a good richness can be obtained. The plant raw material can be used without particular limitation as long as it is an edible plant, but from the viewpoint of realizing a fermented health food having a good balance in nutrition and health, fungi mushrooms, root vegetables and leaves. It preferably contains a fermented extract derived from a plant raw material selected from each category of stems, fruits and vegetables, and fruits.

The above fungi include shiitake mushrooms, maitake mushrooms, enokitake mushrooms, beech mushrooms, nameko mushrooms, mushrooms, oyster mushrooms, oyster mushrooms, eryngii mushrooms, oyster mushrooms, oyster mushrooms, shimeji mushrooms, white mushrooms, oyster mushrooms, mushrooms, mushrooms, oyster mushrooms, mushrooms, oyster mushrooms, mushrooms, oyster mushrooms, mushrooms , Yamabushitake, etc. It is preferable to select 3 or more from these.

Examples of the above-mentioned root vegetables include daikon, gobo, carrot, potato, lentil, ginger, dioscorea opposita, turnip, yam, sweet potato, sweet potato, lily root, rakkyo, hatsuka daikon, beet, wasabi, horseradish, and Chinese artichoke. It is preferable to select 5 or more from these.

The above leaf stems include onions, myoga, broccoli, cabbage, garlic, cabbage, cucumber, rape blossoms, leek, asparagus, spinach, komatsuna, mizuna, bud cabbage, arugula, lettuce, white vegetables, takana, parsley, spring chrysanthemum, and green onion. , Udo, Tara bud, Fuki, Creson, Japanese mustard spinach, Japanese mustard spinach, Salad green onion, Green leaf, Purple cabbage, Sunny lettuce, Tea leaves, Garbage, Eshalot, Kumazasa, Aojiso, Ashitaba, Mitsuba, Moroheiya, Charville, Wakegi, Yomogi, Examples include rosemary, basil, oregano, sage, wakame, cabbage, lettuce, seri, celery, taasai, lettuce, bok choy, Japanese mustard spinach, nozawa green onion, green onion, bamboo shoot, artichoke, lettuce, and fukinoto. It is preferable to select 8 or more types from these, and it is more preferable to select 10 or more types.

The above fruits and vegetables include eggplant, tomato, cherry tomato, mung bean, red paprika, yellow paprika, orange paprika, pumpkin, zucchini, bean sprout, melon, shishito, okura, black sesame, broccoli sprout, alfalfa sprout, cress sprout, Examples include soybean sprouts, strawberries, melons, watermelons, sanchus, mung bean sprouts, avocados, green beans, bitter melons, moroccoins, red beans, corn, green peppers, green peppers, soybeans, and lacquer. It is preferable to select 8 or more types from these, and it is more preferable to select 10 or more types.

The above fruits include apples, pineapples, bananas, biwa, cherry, mango, grapes, grapefruits, kiwifruits, oranges, sweet summers, kumquats, iyokan, lemons, yuzu, kabosu, pomegranates, peaches, pears, plums, and persimmons. , Blueberry, raspberry, fig, papaya, blue papaya, prunes, karin, pear, cherry, apricot, plum, cassis, cranberry, citron, olive, makiberry, acai and the like. It is preferable to select 8 or more types from these, and it is more preferable to select 10 or more types.

Further, it is preferable that the plant raw material contains three or more kinds selected from the group consisting of black rice, black beans, black rice cake, rice cake brown rice, rice cake, millet, barley, and red rice.

<Manufacturing method of liquid composition for oral ingestion>
A method for producing a liquid composition for oral ingestion includes a plant extract extraction step, a primary fermentation step, and a secondary fermentation step. The details will be described below.
In the present specification, "fermentation" refers to a phenomenon in which a component existing in a system is decomposed by an enzyme existing in a microorganism. On the other hand, "aging" refers to a phenomenon in which a component existing in a system is decomposed by another enzyme existing in the system, which is not an enzyme existing in the cells of a microorganism.

(Extraction process of plant extract)
First, the unheated plant raw material, sugar, lactic acid bacteria and / or yeast are mixed in a container, and the osmotic pressure of the sugar is used to extract a plant extract from the plant raw material.
By adding sugar, plant raw materials are decomposed into metabolites such as lactic acid, carbon dioxide and ethanol by rotting in the fermentation process described later, and by lactic acid fermentation and alcoholic fermentation generated in the cells of lactic acid bacteria and yeast. ..
Examples of the sugar include raw sugar, white sugar, white sugar, citrus sugar, rare sugar, oligosaccharide, Wasanbon sugar, brown sugar and the like. These may be used alone or in combination of two or more.
Further, by using the plant raw material in the non-heated state, it is possible to prevent various components contained in the plant raw material from being heat-denatured at the preparation stage. The non-heated state refers to a plant raw material that has not been heat-treated so as to have a temperature higher than 50 ° C.
The mixing method is not particularly limited, and a known method can be used.

The lactic acid bacterium and / or yeast may be added to the container, or may be attached to the container in advance. For example, a wooden barrel such as a cypress barrel or a sugi barrel inhabited with yeast or lactic acid bacterium is used. Is preferable.

The extraction step is preferably performed at 50 ° C. or lower, more preferably 4 ° C. or higher and 30 ° C. or lower, and further preferably 10 ° C. or higher and 25 ° C. or lower, from the viewpoint of efficiently extracting the plant extract while suppressing the growth of various germs. preferable.

Further, the extraction time is preferably 3 days or more and 50 days or less from the viewpoint of suppressing spoilage while extracting the plant extract without inactivating the enzyme derived from the plant raw material.

(Primary fermentation process)
The obtained plant extract is heated and fermented. Fermentation is preferably adjusted as appropriate according to the state of the plant extract, climatic conditions, etc., but may be set as follows, for example.
The primary fermentation temperature is preferably 10 ° C. or higher and 50 ° C. or lower, and more preferably controlled at 30 ° C. or higher and 50 ° C. or lower from the viewpoint of improving the fermentation efficiency by lactic acid bacteria or yeast.
Further, the primary fermentation time is not particularly limited as long as it can be fermented without deactivating the enzyme derived from the plant raw material and can be controlled under conditions where ripening does not occur, but it is preferable. It is 0.5 months or more and 5 years or less, more preferably 1 month or more and 1 year or less, and further preferably 1 and a half months or more and 6 months or less.

Further, the primary fermentation is preferably carried out in a container different from the container used in the extraction step, and more preferably carried out in a second container having an antibacterial action.

At the time of the primary fermentation, the action of the lactic acid bacteria or yeast already contained in the extraction step may be continued, or the lactic acid bacteria or yeast may be newly added.

(Second fermentation process)
Secondary fermentation is performed at a temperature lower than the primary fermentation temperature. As a result, the active ingredient of the plant raw material can be obtained to the maximum by utilizing the action of the enzyme existing in the cell of lactic acid bacteria or yeast. In the secondary fermentation, the fermented product is in a more perishable state, so it is important to control the work and conditions highly and precisely so that new germs do not grow.

The secondary fermentation temperature is preferably controlled to 4 ° C. or higher and 25 ° C. or lower, more preferably 5 ° C. or higher and 20 ° C. or lower, from the viewpoint of suppressing spoilage while improving the fermentation efficiency by lactic acid bacteria and yeast. preferable.

The secondary fermentation time is not particularly limited, but is preferably 3 days or more and 4 months or less, and more preferably 5 days or more and 2 months or less.

Further, the secondary fermentation is preferably carried out in a container different from the container used in the primary fermentation step, and more preferably carried out in a second container having an antibacterial action.

At the time of the secondary fermentation, the action of the lactic acid bacteria or yeast already contained in the extraction step or the primary fermentation step may be continued, or a new lactic acid bacterium or yeast may be added.

Here, lactic acid bacteria or yeast are generally said to be anaerobic bacteria capable of growing even in an oxygen-free state. On the other hand, it is said that the growth state of lactic acid bacteria and yeast is better under aerobic conditions. Therefore, in the secondary fermentation step, for example, it is preferable to carry out the secondary fermentation while introducing oxygen.

(Post-process)
The secondary plant fermented liquor is further subjected to a step of adjusting pH and sugar content, a step of filling a container for provision to consumers, a step of sterilization, etc., and then provided as a liquid composition for oral intake. ..

As described above, the liquid composition for oral ingestion according to the present embodiment can be obtained.

The pH (20 ° C.) of the liquid composition for oral ingestion of the present embodiment is preferably 2.5 to 4.5 from the viewpoint of obtaining good palatability.
The Brix value (20 ° C.) of the liquid composition for oral ingestion of the present embodiment is preferably 35 ° to 65 °. By doing so, it becomes easy to obtain good palatability.

The viscosity (25 ° C.) of the liquid composition for oral ingestion of the present embodiment is preferably 2 mPa · s or more and 60 mPa · s or less, and more preferably 3 mPa · s or more and 50 mPa · s or less. .. By setting the viscosity of the liquid composition for oral ingestion to the lower limit or more, the putrefactive odor is suppressed and a good richness can be obtained, although the return scent can be easily obtained. On the other hand, by setting the viscosity of the liquid composition for oral ingestion to the upper limit value or less, it is possible to improve the throat and maintain a good flavor.

The liquid composition for oral ingestion of the present embodiment may be packaged in a container. Examples of the container include a sealed container made of a simple substance such as glass, paper, plastic (polyethylene terephthalate or the like), aluminum, and steel, or a composite material or a laminated material thereof.

In addition, the liquid composition for oral ingestion of the present embodiment may be provided to consumers as a product labeled as a beauty food, a health food, a functional food, or a food for specified health use.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above can be adopted.

Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

(Example 1)
First, a wooden barrel inhabited with yeast and lactic acid bacteria was filled with the following unheated plant raw materials and raw sugar, and then allowed to stand at 18 ° C. (environmental temperature) for one week. Then, the plant raw material was taken out from the wooden barrel, and the solution remaining in the wooden barrel was used as a plant extract.

Plant raw materials are apples, pineapples, daikon, gobos, carrots, onions, potatoes, lettuce, bananas, lentils, garlic, tea leaves, cabbage, ginger, shidoke, spinach, melon, asparagus, dust, maitake, myoga, green bean sprouts. , Nagaimo, Fuki, Komatsuna, Biwa, Sakurambo, Tara bud, Mango, Avocado, Grape, Enokitake, Tomato, Green beans, Melon, Strawberry, Grapefruit, Kiwi fruit, Wakame, Broccoli, Califlower, Brussels sprouts, Eggplant, Green pepper, Mikan , Sweet summer, Kinkan, Iyokan, Lemon, Yuzu, Cabbage, Cucumber, Red paprika, Yellow paprika, Orange paprika, Cub, Pumpkin, Fig, Papaya, Blue papaya, Yamaimo, Parsley, Onion, Lettuce, Pomegranate, Radish, Creson, Takana, white vegetables, pinch vegetables, rape blossoms, luccola, water vegetables, bonito, peach, pear, watermelon, plum, lettuce, okura, bitter gourd, kumazasa, green jiso, spring chrysanthemum, salad vegetables, green leaf, purple cabbage, broccoli sprout, alfalfa sprout Sanchu, Cress Sprout, Sunny Lettuce, Persimmon, Blueberry, Raspberry, Ashitaba, Beet, Mini Tomato, Mitsuba, Charville, Moroheiya, Zucchini, Sprouts, Bean Sprouts, Nameko, Mushroom, Hiratake, Hanabiratake, Eringi, Rakkyo, Udo, Shito , Bean sprouts, Morocco ingen, lily root, yomogi, lettuce, cabbage, melon, black sesame, rosemary, basil, oregano and sage were used in a well-balanced manner.

Next, after transferring the obtained plant extract to a tank different from the above wooden barrel, the plant extract is allowed to stand at 40 ° C. (environmental temperature) for 2 months to prepare the primary plant fermented liquid. Prepared.
Next, the obtained primary plant fermented liquor is transferred to a metal container and stored at 18 ° C. (environmental temperature) for 1 week to prepare a secondary plant fermented liquor, and then a liquid composition for oral ingestion. I got something.

(Example 2)
First, a wooden barrel inhabited with yeast and lactic acid bacteria was filled with the following unheated plant raw materials and raw sugar, and then allowed to stand at 18 ° C. (environmental temperature) for one week. Then, the plant raw material was taken out from the wooden barrel, and the solution remaining in the wooden barrel was used as a plant extract.

Plant raw materials are apples, radishes, pineapples, carrots, Chinese cabbage, cabbage, bananas, onions, potatoes, green papaya, asparagus, okura, persimmon, pumpkin, cabbage, cucumber, mango, bitter gourd, komatsuna, sweet potato, sweet potato, and sunny. Lettuce, purple cabbage, squid, zucchini, chingen greens, Chinese cabbage, zuiki, tomatoes, pears, eggplants, rice cakes, melons, melons, melons, lemons, yuzu, oranges, spinach, green leaf, broccoli, prune, grapes , Chisha, Maitake, Enokitake, Takenoko, Shimeji, Shiitake, Kinkan, Kabos, Sudachi, Kanatsu, Ponkan, Yasaku, Buntan, Peach, Mibuna, Sagittarius, Nira, Green onion, Fennel, Wasabi, Soybean sprouts, Celoli , Plum, spring chrysanthemum, strawberry, strawberry, apricot, chestnut, cherry, peach, biwa, eringi, mushroom, garlic, corn, pepper, shito, rakkyo, yurine, nahana, coriander, cresson, olive, comb, wakame, aosa, Hijiki, Chinese cabbage radish, black rice, black beans, black rice cake, black sesame, rice cake brown rice, rice cake, mint, biwa leaf, hato wheat, parsley, sansho, kibi, sora beans, edamame, green onion, azuki, barley, soybeans, Red rice, green onion, glue, rice cake, edible chrysanthemum, and perilla were used in a well-balanced manner.

Next, the obtained plant extract was transferred to a tank different from the wooden barrel, and then the plant extract was allowed to stand at room temperature for 2 months to prepare a primary plant fermented liquid.
Next, the obtained fermented primary plant liquor was transferred to a metal container and stored at 18 ° C. (environmental temperature) for 1 week to prepare a fermented secondary plant liquor.
Then, an appropriate amount of lemon concentrated fruit juice, yuzu juice, grape concentrated fruit juice, apple concentrated fruit juice, plum extract, and citric acid was added to the secondary plant fermented liquid to obtain a liquid composition for oral intake.

(Example 3)
A liquid composition for oral ingestion was obtained in the same manner as in Example 2 except that brown sugar was used instead of raw sugar.

(Example 4)
A liquid composition for oral ingestion was obtained in the same manner as in Example 2 except that collagen was added to the obtained secondary plant fermentation broth.

(Comparative Example 1)
A conventional liquid composition for oral ingestion (corresponding to Patent Document 1) was used.

(Comparative Example 2)
A commercially available fermented vegetable lactic acid beverage "Fastzyme" (sold by Cellup Co., Ltd.) was used.

The following measurements were made on the liquid compositions for oral ingestion of Examples and Comparative Examples. The results are shown in Table 1. In addition, "-" in the table indicates that it was hardly detected.
[Measurement of aroma components]
The liquid compositions for oral ingestion of Examples and Comparative Examples were concentrated by the Headspace (HS) -Micro Solid Phase Extraction (SPME) method and analyzed using GC-MS.
<Extraction conditions>
-SPME fiber: Product name "DVB / PDMS"
・ Volatile component extractor: MPS-2 manufactured by "Gesuteru"
・ Preliminary heating: 50 ° C, 15 min
・ Stirring speed: 500 rpm
・ Extraction of volatile components: 50 ° C, 15 min
・ Detachment time: 5min
<Gas chromatograph conditions>
-Measuring equipment: "Agilent" GCMS-5973N
-Column: Product name "DB-WAX (manufactured by J &W)" Length 30 m, caliber 0.25 mm, film thickness 0.25 μm)
-Temperature condition: 35 ° C (5 min) maintenance. Then, the temperature is raised to 220 ° C. at 4 ° C./min. After that, hold 13.75 minutes.
-Carrier: He gas, gas flow rate: 1 mL / min

[Measurement of viscosity]
Examples 1, 2 and 3 and Comparative Examples 1 and 2: Using a B-type rotational viscometer (B8L-type) and a BL adapter, the viscosity [mPa · s] was measured at a rotational speed of 30 r / min and a temperature of 25 ° C.
Example 4: B-type rotational viscometer (B8M-type), rotor No. Using No. 1, the viscosity [mPa · s] was measured at a rotation speed of 30 r / min and a temperature of 25 ° C.

[Evaluation]
The liquid compositions for oral ingestion (20 ° C.) of Examples and Comparative Examples were tasted by three skilled panelists, and the following evaluation items were rated as 5 for the strongest and 1 for the weakest. It was evaluated on a scale of 5 to 1 (the higher the value, the better). In addition, when evaluating, the beverage of Comparative Example 1 was used as a control product for evaluation. The average score of the evaluation is shown in Table 2.
-Evaluation items: "1. No putrid odor before tasting", "2. Good refreshing feeling (fruity) before tasting", "3. No putrid odor at tasting", "4. No rotting odor at tasting""Good freshness (fruity)", "5. Good richness at the time of tasting", "6. Good sharpness / aftertaste at the time of tasting"

In Examples 1 and 2, the component (a1) was the maximum peak, in Example 3, the component (a3) was the highest peak next to the acetic acid peak, and in Example 4, the component (a4) was the maximum peak.

In Examples 1 to 4, the putrid odor at the time of tasting was suppressed with respect to the putrid odor felt before tasting. On the other hand, in Comparative Example 1, the putrid odor felt before tasting was felt as it was at the time of tasting. In Comparative Example 2, the putrid odor felt before tasting was enhanced at the time of tasting. It is considered that this is because the return scent of putrid odor became stronger.
Further, Comparative Example 1 contained (b1) dimethyl disulfide and (b2) dimethyl trisulfide, and contained (a1) terpineol and (a3) phenethyl alcohol, but (A) / (B) Because it was small, it was easy to feel the smell of putrefaction. In Comparative Example 2, since the proportion of (a4) limonene was high and the viscosity was low, a putrid odor was easily felt.

Claims (6)

A step of mixing plant raw materials and sugar in a first container containing lactic acid bacteria or yeast to extract a plant extract.
A step of fermenting the plant extract with the lactic acid bacterium or the yeast to obtain a primary fermentation broth,
The step of fermenting the primary plant fermented liquid in the second container to obtain the secondary plant fermented liquid, and
It is a method for producing a fermented plant beverage having
Further, the step of adjusting the aroma component contained in the fermented plant beverage so that the fermented plant beverage satisfies the following conditions is included.
After the step of obtaining the secondary plant fermented liquid, the step of adding the porous edible powder is not included.
The viscosity of the plant fermented beverages (25 ° C.) is, 2 mPa · s or more, 60 mPa · s Ru der A method for fabricating a plant fermented beverage.
(conditions)
The fermented plant beverage has the following aroma components (a1) to (a4) and an aroma component (A).
(A1) Terpineol,
(A2) Linalool,
(A3) Phenethyl alcohol,
(A4) Limonene,
An aroma component (B) consisting of one or more selected from the group consisting of dimethyl disulfide and dimethyl trisulfide, and
Including
The peak height of the aroma component (A) relative to the peak height of the aroma component (B) when the aroma component is measured by the solid-phase microextraction-gas chromatograph mass analysis method [(A) / (B)] The peak height of the aroma component (a4) with respect to the total peak height of the aroma components (a1) to (a3), which is 5 or more and 400 or less [(a4) / (a1) + (a2) + When (a3)] is 1.05 or more, the viscosity (25 ° C.) of the plant fermented beverage is 10 [mPa · s] or more and 60 [mPa · s] or less. The total peak height of the aroma components (a1) and (a2) with respect to the peak height of the aroma component (a3) when the aroma component is measured by solid-phase microextraction-gas chromatograph mass spectrometry [{(a1). ) + (A2)} / (a3)] is 0.01 or more and 30 or less, according to the method for producing a fermented plant beverage according to claim 1. After the step of obtaining the secondary plant fermented liquid, further
1. A step of adding one or more selected from lemon concentrated juice, yuzu juice, grape concentrated juice, apple concentrated juice, plum extract, and citric acid to the secondary plant fermented liquid. Alternatively, the method for producing a fermented plant beverage according to 2. The method for producing a fermented plant beverage according to any one of claims 1 to 3, wherein the brix value (25 ° C.) of the fermented plant beverage is 35 ° to 65 °. The method for producing a fermented plant beverage according to any one of claims 1 to 4, wherein the sugar is raw sugar or brown sugar. The plant raw material is
(A) Shiitake, Maitake, Enokitake, Beech mushroom, Nameko, Mushroom, Pleurotus ostreatus, Hanabiratake, Eringi, Kikurage, Kinugasadake, Shimeji, Shiroki jellyfish, Tamogidake, Chichitake, Naratake, Hatakeshimeji, Hon-shimeji, Hon-shimeji, Hon-shimeji With 3 or more species selected from the group,
(B) Five species selected from the group consisting of radish, gobo, carrot, potato, lentil, ginger, dioscorea opposita, cub, yam, sweet potato, taro, lily root, rakkyo, radish, beet, wasabi, horseradish, and Chinese artichoke. With the above,
(C) Onion, myoga, broccoli, cabbage, garlic, cabbage, cucumber, rape blossoms, leek, asparagus, spinach, komatsuna, mizuna, Brussels sprouts, arugula, lettuce, Chinese cabbage, takana, parsley, spring chrysanthemum, green onion, udo, cod Sprouts, Fuki, Cresson, Chinese cabbage, Chinese cabbage, Salad greens, Green leaf, Purple cabbage, Sunny lettuce, Tea leaves, Garbage, Eshalot, Kumazasa, Aojiso, Ashitaba, Mitsuba, Moroheiya, Charville, Wakegi, Yomogi, Rosemary, Basil, More than 8 species selected from the group consisting of oregano, sage, wakame, cabbage, lettuce, seri, celery, taasai, suzushiro, chingen greens, air core greens, nozawa greens, green onions, bamboo shoots, artichokes, zuiki, and fukinoto.
(D) eggplant, tomato, cherry tomato, mung bean, red paprika, yellow paprika, orange paprika, pumpkin, zucchini, tougan, melon, shishitou, okura, black sesame, broccoli sprout, alfalfa sprout, cress sprout, soybean sprouts, strawberry , Melon, watermelon, sanchu, mung bean sprouts, avocado, green beans, bitter melon, morocco ingen, red beans, corn, edamame, soramame, soybean, and lacquer sei.
(E) Apple, pineapple, banana, biwa, cherry, mango, grape, grapefruit, kiwi fruit, mandarin orange, sweet summer, kumquat, iyokan, lemon, yuzu, kabosu, pomegranate, peach, pear, plum, persimmon, blueberry, raspberry , Papaya, Blue Papaya, Prun, Karin, Pear, Sakurambo, Apricot, Plum, Cassis, Cranberry, Hascup, Olive, Makiberry, and Acai.
(F) Three or more types selected from the group consisting of black rice, black beans, black rice cake, rice cake brown rice, rice cake, millet, barley, and red rice.
The method for producing a fermented plant beverage according to any one of claims 1 to 5, which comprises.