JP2000116320A - Yogurt including capsules of lactobacillus and its manufacture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a yogurt including capsules of lactobacillis having lactobacillis protected against gastric acid and enabling to maximize the survival rate of the lactobacillis before reaching the bowels by uniformly dispersing a number of lactobacillis in a liquid yogurt by encapsulating them with a specific covering material. SOLUTION: This yogurt includes a number of encapsulated lactobacillis and set that the encapsulated lactobacillis encapsulated with a covering material having acid resistance and enteric properties, the specific density of the liquid yogurt 20 is set to be same or approximately same as a predetermined specific density of the capsule 10 to enable the capsules keeping uniform dispersing state in the liquid yogurt 20, and the number of the capsules 10 are uniformly dispersed in the liquid yogurt 20. The predetermined specific density of the capsules 10 is 0.9 to 1.5, and the preferable specific density of the liquid yogurt 20 is 0.9 to 1.5.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a yogurt containing lactic acid bacterium capsules, and more particularly to a capsule in which lactic acid bacteria are encapsulated and encapsulated with an acid-resistant and enteric coating is uniformly dispersed in a liquid yogurt. As a drinkable liquid yogurt, the lactic acid bacteria capsule in the mouth is minimized from being chewed, the lactic acid bacteria can be protected in the stomach acid, and the survival of the lactic acid bacteria to the intestine is maximized. The present invention relates to a yogurt containing a lactic acid bacterium capsule which can be converted into a lactic acid bacteria capsule. In addition, the present invention quickly converts the yogurt containing the lactic acid bacteria capsule by a simple process,
The present invention relates to a method for producing yogurt containing lactic acid bacteria capsules, which can be easily mass-produced at low cost.

[0002]

2. Description of the Related Art Conventional liquid yogurt containing lactic acid bacteria has not been encapsulated by an acid-resistant and enteric coating, so that the liquid yogurt is not encapsulated in the liquid yogurt. There was a problem that most of the lactic acid bacteria contained were killed in the process of passing through the stomach.

In addition, conventional yogurt containing lactic acid bacteria capsules is mixed with semi-solid yogurt, which is not a drinkable liquid but is scooped with a spoon and eaten, so that the yogurt containing lactic acid bacteria capsules is scooped and eaten with a spoon. When the lactic acid bacteria capsule is bitten by the teeth in the mouth, the effect of the lactic acid bacteria being encapsulated in the capsule, that is, the survival amount of the lactic acid bacteria from the stomach to the intestine due to the acid resistance and enteric solubility of the capsule However, there is a problem that the effect of maintaining the temperature at a considerable level cannot be sufficiently obtained.

[0004] A conventional method for producing yogurt containing lactic acid bacteria capsules is to add lactic acid bacteria capsules to semi-solid yogurt that is scooped and eaten with a spoon. Therefore, it was impossible to produce a product in which lactic acid bacteria capsules were uniformly dispersed in liquid yogurt that could be drunk in order to maximize the survival of the lactic acid bacteria capsules to the intestine of the lactic acid bacteria.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and has a large number of lactic acid bacteria capsules.
In order to maintain a uniform dispersion state in the liquid yogurt, the specific gravity of the liquid yogurt and the specific gravity of the lactic acid bacteria capsule are the same or substantially the same as each other. By ensuring that the lactic acid bacteria capsules are evenly dispersed, it is possible to minimize the bite of the capsules in the mouth as a drinkable liquid yogurt, the lactic acid bacteria are protected in stomach acid, To provide a yogurt containing a lactic acid bacterium capsule capable of maximizing the surviving amount of the lactic acid bacteria.

Another object of the present invention is to provide a method for producing yogurt containing lactic acid bacteria capsules, in which liquid yogurt and the lactic acid bacteria capsules are first prepared so that the specific gravity of the liquid yogurt and the specific gravity of the lactic acid bacteria capsules are the same or almost the same. As such, after being provided, a step of filling the lower part of the yogurt container with the lactic acid bacteria capsule, and filling the liquid yogurt inside the yogurt container with the lactic acid bacteria capsule filled in the lower part of the yogurt container, As the liquid yogurt is filled in the yogurt container, the lactic acid bacteria capsules are automatically and uniformly dispersed in the liquid yogurt, and the yogurt made of the lactic acid bacteria capsules can be easily mass-produced at a low cost with a simple process. Yoga with lactic acid bacteria capsules It is to provide a preparative method of manufacturing.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The structure of the present invention will be described below with reference to the accompanying drawings according to an embodiment. Yogurt containing lactic acid bacteria capsule of the present invention,
As shown in FIGS. 1 and 2 (a) and (b), the lactic acid bacterium 1 [indicated by a number of points in FIG. 2] is contained and is acid-resistant and enteric-soluble [here, enteric-soluble]. "" Is a concept denoting that it is degraded or dissolved in the intestine by intestinal digestive enzymes and intestinal pH conditions, and also includes hydrophobicity within the range in which intestinal digestive enzymes and intestinal pH conditions can act. A number of capsules 10 (ie, "lactic acid bacteria capsules 10") encapsulated with a coating material 10a (hereinafter, "enteric" is used in this sense). The specific gravity of the liquid yogurt 20 is the same as or approximately the same as the specific gravity of the lactic acid bacteria capsule 10 so that a uniform dispersion state can be maintained in the liquid yogurt 20. Capsule 10 Several are uniformly dispersed.

[0008] The specific gravity of the lactic acid bacteria capsule 10 is 0.9 to 1.5, and the liquid yogurt 20
Is preferably about 0.9 to 1.5.

As another embodiment of the yogurt containing lactic acid bacteria capsule of the present invention, a capsule 10 containing a lactic acid bacterium 1 and encapsulated with an acid-resistant and enteric-coated coating material 10a [immediately, "Lactic acid bacterium capsule 10"] Whether the specific gravity of the lactic acid bacterium capsule 10 is the same as the predetermined specific gravity of the liquid yogurt 20, so that a large number of the lactic acid bacterium capsules 10 can maintain a uniform dispersion state in the liquid yogurt 20;
Or approximately the same degree, whereby a large number of the lactic acid bacteria capsules 10 are uniformly dispersed in the liquid yogurt 20.

Preferably, the specific gravity of the liquid yogurt 20 is 0.9 to 1.5, and the specific gravity of the lactic acid bacteria capsule 10 is about 0.9 to 1.5.

In the above embodiment of the yogurt containing lactic acid bacteria capsules of the present invention and the lactic acid bacteria capsule 10 of the other embodiment, the lactic acid bacteria 1 are mixed with a mixture 2 of hardened oil and starch or the like. It is desirable that the mixture mixed with the lactic acid bacteria capsule 10 is contained in the lactic acid bacteria capsule 10, and the surface layer of the mixture is dried and coated (coa
a mixture 10 of hardened oil and starch, etc. on the surface layer of the mixture.
In this case, the encapsulation is carried out as 0a [in such a case, this corresponds to the case of FIG. 2 (b) as a "simple coating (coating)" structure]. An arrangement in which the mixture of pectins is encapsulated as a coating 10a [in such cases, "
The configuration of "double coating" corresponds to the case of FIG. 2 (a)].

The liquid yogurt 20 is fermented by adjusting the types and composition ratios of raw milk (milk), skim milk, milk powder, saccharides, stabilizers, bases and other additives, and by fermentation. Liquid yogurt 20 having a specific gravity of

The specific gravity of the liquid yogurt 20 is preferably in the range of 0.9 to 1.5 and the specific gravity of about 0.9 to 1.5, preferably raw milk (milk), skim milk, milk powder, sugar,
It is a specific gravity value according to each kind and composition ratio of each of the stabilizer and the base and other additives.

The lactic acid bacterium capsule 10 is coated with the coating (coa).
The lactic acid bacteria capsule 10 having the predetermined specific gravity can be manufactured depending on the type and the mixing ratio of the ting) product 10a, and the type and the mixing ratio of the hardened oil mixed with the lactic acid bacteria 1 and the starch.

The specific gravity of the lactic acid bacteria capsule 10 is preferably 0.9 to 1.5, and the specific gravity is preferably about 0.9 to 1.5. The specific gravity is based on the type of hardened oil mixed with lactic acid bacteria 1 and the type and blending ratio of starch.

Preferably, the lactic acid bacteria capsule 10 is present in the liquid yogurt 20 as 0.1% to 1.0% by weight of the liquid yogurt 20.

The liquid yogurt 20 contains more than 100 million lactic acid bacteria (tails) per ml as in the case of ordinary yogurt.
1 m of the liquid yogurt as lactic acid bacteria encapsulated in
More than 1 million lactic acid bacteria (tail) per liter.

The size of the lactic acid bacteria capsule 10 is 1 in diameter.
mm to 3 mm is desirable. The lactic acid bacterium 1 is a normal lactic acid bacterium, and refers to a microorganism that produces lactic acid, acetic acid, and the like by decomposing and utilizing a carbohydrate such as glucose or lactose,
Morphologically, it is Gram-positive as a bacterium or coccus, does not produce endospores, has no motility, has physiological properties of facultative anaerobic, catalase-negative, and uses sugar as its sole energy source. Used to convert consumed sugar (glucose) to lactic acid by 50% or more.

At present taxonomically, Lactobacillus (Lactobacillus)
cillus), Leuconostoc, Pediococcus
(Pediococcus), the genus Streptococcus belongs to lactic acid bacteria, and the production amount of lactic acid is 50 to glucose.
Bifidus bacteria of less than 10% are also included. Bifidobacterium morphologically has various forms according to the culture conditions as Lactobacillus, and Lactobacillus (Lac
tobacillus), but is non-acid resistant and has the property of converting glucose to lactic acid and acetic acid in a ratio of 2: 3.

According to yogurt (fermented milk), FAO / WHO,
Lactobacillus bulgaricas
icus), Streptococcusth
ermophilus) and the addition of any added prosthesis (such as de-milking, whey powder, or milk powder) as a coagulated milk product obtained by lactic acid fermentation from milk or milk products (sterilized milk or concentrated milk) by the action of milk. None, and it is defined that the microbial must be abundant and vital. However, in addition to the above two types of lactic acid bacteria, Lactobacillus acid
Other lactic acid bacteria such as Bacillus ophilus or Bifidobacterium have also been used in the manufacture of yogurt.

As shown in FIGS. 1 to 5, the method for producing yogurt containing lactic acid bacteria capsules according to the present invention comprises a lactic acid bacterium 1 which is both acid-resistant and enteric-coated.
ing) Capsule 10 encapsulated with thing 10a [immediately, "
A lactic acid bacterium capsule 10 "] as a lactic acid bacterium capsule 10 having a predetermined specific gravity, and a liquid yogurt 20 having a specific gravity the same or substantially the same as the predetermined specific gravity of the lactic acid bacterium capsule 10. And the liquid yogurt 20 provided in the second step comprises the lactic acid bacteria capsule 10 provided in the first step.
A third step of filling the lower part 100b of the yogurt container 100 that can be put into the first yogurt container 100a, and the liquid yogurt 20 provided by the second step is filled in the first step.
The lactic acid bacterium capsule 10 provided by the process is replaced with the yogurt container 100 lower portion 100 by the third process.
b) filling the inside 100a of the yogurt container 100 in the state of being filled in b.

At this time, it is preferable that the specific gravity of the lactic acid bacteria capsule 10 is 0.9 to 1.5, and the specific gravity of the navy liquid yogurt 20 is about 0.9 to 1.5. .

In the lactic acid bacteria capsule 10, it is preferable that the lactic acid bacteria 1 is mixed with a mixture 2 such as hardened oil and starch, and the mixture thus mixed is contained in the lactic acid bacteria capsule 10. The surface layer of the mixture is dried to produce a coating 10a, or the surface layer of the mixture is further coated with a mixture 2 of a hardened oil and starch or the like.
(In such a case, it corresponds to the case of FIG. 2 (b) as a configuration of "simple coating (coating)"), and the coating of such simple coating (coating) 10a. A configuration in which a mixture of gelatin and peptin is further encapsulated as a coating 10a in such a configuration [in such a case, the configuration of "double coating" corresponds to the case of FIG. 2 (a)]. Is desirable.

The lactic acid bacterium capsule 10 is coated with the coating (coa).
The lactic acid bacteria capsule 10 having the predetermined specific gravity can be manufactured depending on the type and the mixing ratio of the ting) product 10a, and the type of hardened oil mixed with the lactic acid bacteria 1 and the type and the mixing ratio of starch.

The predetermined specific gravity of 0.9 to 1.5 of the lactic acid bacterium capsule 10 is desirably the kind and the mixing ratio of the coating material 10a, and the kind of the hardened oil mixed with the lactic acid bacterium 1. It is a specific gravity value depending on the type and blending ratio of starch.

The liquid yogurt 20 is made from raw milk (milk).
By adjusting the composition ratio of each of skim milk, milk powder, sugars, stabilizers, and other additives, and fermenting, it is possible to produce a liquid yogurt 20 having the above specific gravity.

The specific gravity of the liquid yogurt 20 is preferably in the range of about 0.9 to 1.5, preferably in the form of raw milk (milk), skim milk, milk powder, saccharides, stabilizers, and other additives. And the specific gravity according to the composition ratio.

As another embodiment of the method for producing yogurt containing lactic acid bacteria capsules according to the present invention, a liquid yogurt 20 having a specific gravity is prepared.
And a capsule 10 containing the lactic acid bacterium 1 and encapsulating with an acid-resistant and enteric-coated coating material 10a [immediately, "lactic acid bacterium capsule 10"]. The bacterium capsule 1 having the same or substantially the same specific gravity as the specific gravity of the yogurt 20
0, and the liquid yogurt 20 provided in the first step contains the lactic acid bacteria capsule 10 provided in the second step.
A third step of filling the lower portion 100b of the yogurt container 100, which is to be put into the container, and the liquid yogurt 20 provided in the first step, and the lactic acid bacteria capsule 10 provided in the second step, Third
Depending on the process, the lower part 100b of the yogurt container 100
And a fourth step of filling the inside 100a of the yogurt container 100 in the state of being filled.

At this time, it is preferable that the predetermined specific gravity of the liquid yogurt 20 is 0.9 to 1.5 and the specific gravity of the lactic acid bacteria capsule 10 is about 0.9 to 1.5.

In the lactic acid bacteria capsule 10, it is preferable that the lactic acid bacteria 1 is mixed with a mixture 2 such as hardened oil and starch, and the mixture thus mixed is contained in the lactic acid bacteria capsule 10. The surface layer of the mixture is dried to produce a coating 10a, or the surface layer of the mixture is further coated with a mixture 2 of a hardened oil and starch or the like.
Is encapsulated as a coating (coadng) object 10a (such a case corresponds to the case of FIG. 2 (b) as a configuration of “simple coating (coating)”).
In addition to the composition of (ating), a mixture of gelatin and pectin is encapsulated as a coating material 10a (in such a case, the composition of "'double coating" is used in the case of FIG. 2A). Applicable] is desirable.

The liquid yogurt 20 is made from raw milk (milk).
By adjusting the type and composition ratio of each of skim milk, milk powder, sugars, stabilizers, and other additives, and fermenting,
The liquid yogurt 20 having the predetermined specific gravity can be manufactured.

The predetermined specific gravity of 0.9 to 1.5 of the liquid yogurt 20 is preferably in the range of each kind and composition of crude oil (milk), defatted pores, milk powder, sugars, stabilizers, and other additives. It is a specific gravity value based on the ratio.

The lactic acid bacteria capsule 10 is coated with the coating (coa
The lactic acid bacteria capsule 10 having the predetermined specific gravity can be manufactured depending on the type and the mixing ratio of the ting) product 10a, and the type of hardened oil mixed with the lactic acid bacteria 1 and the type and the mixing ratio of starch.

The specific gravity of the lactic acid bacteria force capsule 10 is about 0.1.
About 9 to 1.5 are desirable specific gravity values according to the type and blending ratio of the coating material 10a, the type of hardened oil mixed with the lactic acid bacterium 1 and the type and blending ratio of flour. is there.

The method for charging the lactic acid bacteria capsule 10 into the inside 100a of the yogurt container 100 is such that a charging device for charging the lactic acid bacteria capsule 10 in an appropriate amount is installed on a passage through which the yogurt container 100 passes. When the yogurt container 100 passes through this passage, the lactic acid bacteria capsule 10 placed in the charging device
Is put into the yogurt container 100 as the predetermined amount of the lactic acid bacteria capsule 10 by a predetermined amount.

Whether the lactic acid bacteria capsule 10 is charged or not is determined by attaching the lactic acid bacteria capsule to the discharge port of the lactic acid bacteria capsule.
Controlled by sensor signals.

After the fourth process, the product is packaged through a process of covering with a cap to form a complete product.

[0038]

The operation of the present invention according to the above construction will be described.
It is as follows. That is, the action of the yogurt containing the lactic acid bacterium capsule of the present invention having the above-described configuration is as follows.

The yogurt containing lactic acid bacteria capsules according to the present invention comprises a large number of 10 lactic acid bacteria capsules in liquid yogurt 2.
0, the liquid yogurt 20
The liquid yogurt 20 and the lactic acid bacteria capsule 1 are arranged such that the specific gravity of the lactic acid bacteria capsule 10 and the specific gravity of the lactic acid bacteria capsule 10 are the same or almost the same.
Since there is no or almost no difference in specific gravity from 0, if the lactic acid bacteria capsule 10 is uniformly dispersed in the liquid yogurt 20, a uniform dispersion state can be maintained for a long time. Therefore, it is of great value as a product of excellent quality.

Accordingly, the yogurt containing lactic acid bacteria capsules of the present invention is a drinkable liquid yogurt 20 in which the lactic acid bacteria capsule 10 is uniformly dispersed, so that the yogurt containing lactic acid bacteria capsules is chewed with teeth in the mouth. chew)
The lactic acid bacterium capsule 10 can be chewed in the mouth by minimizing the bite of the lactic acid bacterium 10 because it can be swallowed without any action, and the lactic acid bacterium 1 is protected in the stomach acid, and the lactic acid bacterium 1 survives to the intestine. Maximization of the quantity is possible.

The lactic acid bacteria capsule 10 has a coating (coati).
ng) Since the substance 10a is acid-resistant as described above, the lactic acid bacteria 1 encapsulated in the lactic acid bacteria capsule 10 against gastric acid
Is protected. As described above, the lactic acid bacterium 1 is prevented from being killed by stomach acid, and the lactic acid bacterium 1 reaches the intestine by maximizing the survival amount to the intestine. The lactic acid bacteria capsule 10 that has passed through the stomach has its coating (c).
The lactobacillus 1 encapsulated in the lactic acid bacterium capsule 10 is decomposed or dissolved by the intestinal digestive enzymes and the pH condition of the intestine, and the lactic acid bacterium 1 contained in the lactic acid bacterium 1 It has a useful effect. Specifically, it is as follows.

Yogurt has a higher nutritional and healthier setting than milk before fermentation. For example, in nutritional terms, lactic acid produced by fermentation can improve product storage. Enhances the product, imparts a soft and sour taste to the product, has an inhibitory effect on the growth of harmful microorganisms, enhances the digestion and absorption of milk protein and lactose, increases the availability of minerals, and promotes the contents of the stomach into the intestinal tract. It acts to speed up the transfer and promote the secretion of gastric juice.

Lactic acid bacteria have an antagonistic action by competing with the growth of various microorganisms, and have an action of producing lactic acid or acetic acid to suppress the growth of acid-sensitive bacteria and to kill the bacteria.
It is also known to have effects such as improvement of the intestinal flora, intestinal function, blood cholesterol lowering function, and anticancer effect.

In order to obtain such an effect, lactic acid bacteria and yogurt containing lactic acid bacteria must be ingested and passed through the stomach to reach the intestine. The pH of the stomach is 1-2 and the stomach is completely empty about 4 hours after a meal. p
99.9% of common bacteria are killed in 30 minutes or less in H4 or less, and 99% or less in 15 minutes in normal stomach of pH 3 or less.
% Of microorganisms, and after one hour, it is almost impossible to find living microorganisms. Examination of lactic acid bacteria used in the production of yogurt shows that lactic acid bacteria including bifidobacteria survive depending on pH and time.
%, And it is known that the number of viable bacteria rapidly decreases after a lapse of time even when the pH becomes about 2 to 4. In order for such good lactic acid bacteria and good yogurt to exert their effects, in order for the lactic acid bacteria to survive and reach the intestine, they must pass safely through the stomach where gastric acid is secreted.

The conventional yogurt containing lactic acid bacteria capsules for solving such problems has a constitution in which the lactic acid bacteria capsules are mixed with a semi-solid yogurt that can be eaten by scooping with a spoon. Because it was not a liquid that could be drunk as a solid, the lactic acid bacteria capsule was bitten by the teeth in eating and scooping yogurt containing lactic acid bacteria capsules with a spoon, and the effect of lactic acid bacteria being encapsulated in the capsule, that is, lactic acid bacteria Due to the acid resistance and enteric solubility of the capsule, there was a problem that the effect of maintaining the survival amount at a considerable level until reaching the intestine via the stomach was not sufficiently obtained.

Coating of the lactic acid bacteria capsule 10
Since the substance 10a is acid-resistant, the lactic acid bacteria capsule 10 is not dissolved in gastric acid.
Since the coating material 10a is enteric-soluble, it is decomposed or dissolved in the intestine by intestinal digestion and intestinal pH, so that the lactic acid bacteria 1 encapsulated in the lactic acid bacteria capsule 10 are dispersed in the intestine. become.

The yogurt containing lactic acid bacteria capsules according to the present invention is added to 100 million or more lactic acid bacteria (tails) per 1 ml of liquid yogurt 20, and is added in a form of lactic acid bacteria capsules 10 per 1 ml of liquid yogurt 20 per 1 ml. Animal
(Tail) Have more lactic acid bacteria.

Such a lactic acid bacterium has a temperature of 37 ° C. and a pH of 1.2.
When 2 hours have passed with the HC1 solution, the survival rate of lactic acid bacteria not encapsulated in the lactic acid bacteria capsule 10 is 0.00
It is less than 1%, and the survival rate of the lactic acid bacteria 1 encapsulated in the lactic acid bacteria capsule 10 is 10% or more.

In the case of yogurt containing no lactic acid bacterium capsule 10, when stomach acid has a pH of 1.2, about 10,000 to 100,000 (tail) lactic acid bacteria can reach the intestine per ml of yogurt. In addition, the liquid yogurt 20 containing the lactic acid bacteria capsule 10 is designed so that more than 100,000 lactic acid bacteria (tail) per 1 ml of the liquid yogurt 20 can enter the intestine. Become. When stomach acid has a pH of 3.5, yogurt containing no lactic acid bacteria capsule 10 reaches the intestine with a survival rate of lactic acid bacteria of 1% or less.
In the case of the liquid yogurt 20 containing, the survival rate of lactic acid bacteria can reach the intestine with a survival rate of 25% or more,
The yogurt containing lactic acid bacteria capsules of the present invention can obtain a much better lactic acid bacteria effect than the effect of lactic acid bacteria obtained by ordinary drinking yogurt without the lactic acid bacteria capsule 10.

The amount of the lactic acid bacteria capsule 10 put into the liquid yogurt 20 is 0.1% to 1% by weight of the liquid yogurt 20 in consideration of the taste, texture, economy and effects of the drink yogurt. Is most desirable.

The lactic acid bacteria capsule 10 has a size of 1
Since it is about 3 mm to 3 mm, it is a size that can be drunk without burden in the mouth without being bitten by teeth.

The operation of the method for producing yogurt containing lactic acid bacteria capsules according to the present invention having the above-mentioned structure is as follows. That is, in the method for producing yogurt containing lactic acid bacteria capsules of the present invention, the first step and the second step of the embodiment, and the first step and the second step of the other embodiment, First, the liquid yogurt 20 and the lactic acid bacteria capsule 10 are provided assuming that the specific gravity of the liquid yogurt 20 and the specific gravity of the lactic acid bacteria capsule 10 are the same or almost the same.

The above-mentioned liquid yogurt 20 is produced at a predetermined specific gravity by adjusting each kind of raw milk (milk), skim milk, powdered milk, sugars, stabilizers and other additives and the composition ratio thereof. This is easily possible by fermentation.

It is desirable that the specific gravity of the liquid yogurt 20 is 0.9 to 1.5 and the specific gravity is about 0.9 to 1.5. Raw milk (milk), skim milk, milk powder, sugar ,
It is a specific gravity value depending on the type and composition ratio of each of the stabilizer and other additives.

The lactic acid bacteria capsule 10 is manufactured to have a predetermined specific gravity depending on the type and mixing ratio of the coating material 10a, the type of hardened oil mixed with the lactic acid bacteria 1, and the type and mixing ratio of starch. Is possible, easily.

The specific gravity of 0.9 to 1.5 and the specific gravity of about 0.9 to 1.5 of the lactic acid bacterium capsule 10 are desirably the kind and the mixing ratio of the coating material 10a, and These are specific gravity values according to the type of hardened oil mixed with the lactic acid bacteria 1 and the type and mixing ratio of starch.

By the third step of the embodiment and the third step of the other embodiment, as shown in FIG. 3, the liquid yogurt 20 filled in the yogurt container 100 is An appropriate number of the lactic acid bacteria capsules 10 according to an appropriate amount can be easily filled into the lower portion 100b of the yogurt container 100 without any resistance.

The suitable number of the lactic acid bacteria capsules 10 is 100 lactic acid bacteria per 1 ml of the liquid yogurt 20.
It is filled to the number that maintains about ten thousand (tail) to maximize the action of lactic acid bacteria.

According to the fourth step of the joy and the fourth step of the other embodiment, the lactic acid bacteria capsule 10 is moved to the lower part of the yogurt container 100 as shown in FIGS. After the lactic acid bacteria capsule 10 is filled in the lower part 100b of the yogurt container 100 through the third step of filling the yogurt container 100b, the liquid yogurt 20 is filled into the inside of the yogurt container 100.
0a, the liquid yogurt 2
When 0 is injected into the inside 100a of the yogurt container 100 from above, the liquid yogurt 20 gradually fills the inside 100a of the yogurt container 100 upward from the base 100c of the yogurt container 100. Accordingly, the lactic acid bacteria capsule 10 in the lower portion 100b of the yogurt container 100 is dispersed while being mixed with the liquid yogurt 20, and the lactic acid bacteria capsule 10 is dispersed in the liquid yogurt 20 by the vortex caused by the continuous filling of the liquid yogurt 20. It becomes evenly dispersed.

Therefore, the lactic acid bacteria capsule 10
Is uniformly dispersed in the liquid yogurt 20,
The liquid yogurt 20 is placed in the yogurt container 100
When the inside 100a of the lactic acid bacterium is fully filled, the plurality of lactic acid bacterium capsules 10 are uniformly dispersed in the whole of the liquid yogurt 20.

At this time, since a large number of the lactic acid bacteria capsules 10 are dispersed in the liquid yogurt 20, the specific gravity of the liquid yogurt 20 and the specific gravity of the lactic acid bacteria capsule 10 are the same or almost the same. With such a configuration, there is no specific gravity difference or no difference between the liquid yogurt 20 and the lactic acid bacteria capsule 10, so that a large number of the lactic acid bacteria capsules 10 are uniformly dispersed throughout the liquid yogurt 20. As a result, a uniform dispersion state can be maintained for a long period of time.

Accordingly, the lactic acid bacteria capsule 10 can be uniformly and quantitatively placed in the yogurt container 100, and it is easy to produce products of excellent quality.

The lactic acid bacteria capsule 10 is filled with the inside 100 a of the yogurt container 100 and the liquid yogurt 20.
The following is a description of the problems of other methods other than the method according to the present invention. Immediately, the method in which the liquid yogurt 20 is first mixed with the lactic acid bacteria capsule 10 and filled in the inside 100a of the yogurt container 100 is performed by the method described above.
As the product 10a is in a hydrated state, the lactic acid bacterium capsule 10 becomes cold in the nose hole from which the liquid-type yogurt 20 is discharged, so that the liquid lactic acid capsule 10 is filled in the inside 100a of the yogurt container 100. Infusion of yogurt 20 becomes difficult, and the lactic acid bacteria capsule 1
0 is sucked into the vacuum passage for injecting the liquid yogurt 20, and the vacuum passage is cooled, so that the yogurt container 1 is cooled.
It is difficult to inject the liquid yogurt 20 into the inside 100a of the 00, and the filling of the liquid yogurt 20 becomes difficult.

On the other hand, the method of filling the liquid yogurt 20 into the inside 100a of the yogurt container 100 and then injecting the lactic acid bacteria capsule 10 is such that the lactic acid bacteria capsule 10 is automatically and uniformly dispersed in the liquid yogurt 20. The lactobacillus capsules 10 that are swollen on one side become entangled with each other in a hydrated state, thereby further deteriorating the quality of the product. Let it.

Therefore, the method according to the present invention is the most desirable method, and the liquid yogurt 20 is filled into the inside 100a of the yogurt container 100 while the lactic acid bacteria capsule 10 is filled in the lower portion 100b of the yogurt container 100. The liquid yogurt 2
As 0 is filled in the yogurt container 100, the lactic acid bacterium capsule 10 can be automatically and uniformly put into the yogurt container 100, so that the yogurt containing the lactic acid bacterium capsule of excellent quality can be quickly prepared by a simple process. It can be easily mass-produced at low cost.

[0066]

According to the yogurt containing lactic acid bacteria capsules of the present invention, the specific gravity of the liquid yogurt 20 and the lactic acid bacteria capsules are so set that a large number of the lactic acid bacteria capsules 10 can be uniformly dispersed in the liquid yogurt 20. Since the specific gravity of each of the lactic acid bacteria capsules 10 is the same or substantially the same as each other, and a large number of the lactic acid bacteria capsules 10 are uniformly dispersed in the liquid yogurt 20, the capsules can be taken in the mouth as drinkable liquid yogurt. Is minimized, the lactic acid bacteria can be protected in the stomach acid, and the survival of the lactic acid bacteria to the intestine can be maximized. In addition, there is an effect that a high-quality product can be produced for a long period of time in a state where a large number of the lactic acid bacteria capsules 10 are uniformly dispersed.

According to the method for producing yogurt containing lactic acid bacteria capsules of the present invention, first, the liquid yogurt 20 and the lactic acid bacteria capsule 10 are combined with each other so that the specific gravity of the liquid yogurt 20 and the specific gravity of the lactic acid bacteria capsule 10 are mutually different. After being provided with the same or almost the same degree, the lactic acid bacteria capsule 10 is placed in a yogurt container 10.
Through the step of filling the lower part 100b of the yogurt container 100 with the liquid yogurt 20 inside the yogurt container 100.
a, the liquid yogurt 2
Since the lactic acid bacterium capsules 10 are automatically dispersed in the liquid yogurt 20 as 0 is filled in the yogurt container 100, a certain amount of the lactic acid bacterium capsules 10 is uniformly and easily poured into the liquid yogurt 20. The yogurt containing the lactic acid bacterium capsule can be easily mass-produced quickly and inexpensively by a simple process.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view showing the configuration of an embodiment using yogurt containing lactic acid bacteria capsules according to the present invention.

FIG. 2 is a partially cut-away perspective view showing an enlarged configuration of the lactic acid bacteria capsule of the present invention. FIG. 2 (a) shows one embodiment of the lactic acid bacteria capsule, and FIG. 2 (b) shows another example of the lactic acid bacteria capsule. Another embodiment is shown.

FIG. 3 is a longitudinal sectional view showing a state in which a lower part of a yogurt container is filled with lactic acid bacteria capsules as a third step in the method for producing yogurt containing lactic acid bacteria capsules according to the present invention.

FIG. 4 is a diagram illustrating a fourth step of the method for producing a lactic acid bacteria capsule yogurt according to the present invention, in which a liquid yogurt in a state where the lactic acid bacteria capsule is filled in the lower part of the yogurt container is filled inside the yogurt container. (A) is a longitudinal sectional view showing an initial stage of filling with liquid yogurt, and (b) is a longitudinal sectional view showing a state where liquid yogurt is filled in about half of a yogurt container. FIG.

FIG. 5 is a longitudinal sectional view showing a state where the fourth step is completed by the method for producing yogurt containing lactic acid bacteria capsules according to the present invention.

[Explanation of symbols]

 1 ... lactic acid bacteria 10. . . . . Lactic acid bacteria capsule 10a. . . . . Coating 20. . . . . Liquid yogurt, 100. . . . . Yogurt container, 100a. . . Inside a yogurt container, 100b. . . Lower part of yogurt container, 100c. . . Base of yogurt container

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Bek Ben Hak Daikanminkoku Seoul Kannank Akkzondong Hende Apartment, 87-1106 (72) Inventor Rizunkyu Daikanminkoku Kyungkydo Ilsan Si Munsonmaur Saniku Apartment, 404 −702 F term (reference) 4B001 AC02 AC03 AC05 AC06 AC17 AC31 AC44 BC05 EC05 EC99 4B065 AA21X AA30X AA39X AA49X BD06 CA42

Claims (8)

[Claims] 1. A capsule 10 containing a lactic acid bacterium 1 and encapsulated by an acid-resistant and enteric coating 10a (hereinafter referred to as "lactic acid bacterium capsule 10").
The specific gravity of the liquid yogurt 20 is the same as or approximately the same as the predetermined specific gravity of the lactic acid bacteria capsule 10 so that a large number of the liquid yogurts 20 can maintain a uniform dispersion state in the liquid yogurt 20. A lactic acid bacteria capsule-made yogurt, wherein a large number of the lactic acid bacteria capsules are uniformly dispersed. 2. The liquid yogurt 2 wherein the specific gravity of the lactic acid bacteria capsule 10 is 0.9 to 1.5.
2. The yogurt according to claim 1, wherein said specific gravity of 0 is about 0.9 to 1.5. 3. Capsules 10 containing lactic acid bacteria 1 and encapsulated by an acid-resistant and enteric coating 10a (hereinafter referred to as "lactic acid bacteria capsules 10").
The specific gravity of the lactic acid bacterium capsule 10 is the same as or approximately the same as the predetermined specific gravity of the liquid yogurt 20 so that a large number can maintain a uniform dispersion state in the liquid yogurt 20. A lactic acid bacteria capsule-containing yogurt, wherein a large number of the lactic acid bacteria capsules are uniformly dispersed. 4. The lactic acid bacteria capsule 1 wherein the predetermined specific gravity of the liquid yogurt 20 is 0.9 to 1.5.
4. The yogurt according to claim 3, wherein said specific gravity of 0 is about 0.9 to 1.5. 5. A lactic acid bacterium capsule 10 containing a lactic acid bacterium 1 and encapsulating with an acid-resistant and enteric-coated coating material 10a (hereinafter referred to as "lactic acid bacterium capsule 10"). A second step of providing the liquid yogurt 20 as a liquid yogurt 20 having a specific gravity the same or substantially the same as the predetermined specific gravity of the lactic acid bacteria capsule 10; and the first step. A third step of filling the lactic acid bacteria capsule 10 provided in the lower part 100b of the yogurt container 100 in which the liquid yogurt 20 provided in the second step is put into the inside 100a; The liquid yogurt 20 provided in the first step is mixed with the lactic acid bacteria capsule 10 provided in the first step. 3 in a state of being filled in the lower portion 100b of the yogurt container 100 by step, the fourth step and the production method of lactic acid bacteria encapsulated yoghurt, characterized in that it consists of filling the interior 100a of the yogurt container 100. 6. The liquid yogurt 2 wherein the predetermined specific gravity of the lactic acid bacteria capsule 10 is 0.9 to 1.5.
The method for producing yogurt containing lactic acid bacteria capsules according to claim 5, wherein the specific gravity of 0 is about 0.9 to 1.5. 7. A first step in which the liquid yogurt 20 is provided as a liquid yogurt 20 having a predetermined specific gravity, and a coating which contains lactic acid bacteria and is both acid-resistant and enteric-coated.
g) a second step of providing the capsule 10 encapsulated with the product 10a as a lactic acid bacteria capsule 10 whose specific gravity is the same or almost the same as the predetermined specific gravity of the liquid yogurt 20; The provided lactic acid bacteria capsule 1
A third step of filling the lower part 100b of the yogurt container 100 in which the liquid yogurt 20 provided in the second step is put into the inside 100a, and a liquid yogurt provided in the first step 20
The lactic acid bacteria capsule 10 provided in the second step is replaced with the yogurt container 10 in the third step.
A step of filling the inside 100a of the yogurt container 100 with the lower part 100b being filled in the lower part 100b. 8. The lactic acid bacteria capsule 1 wherein the predetermined specific gravity of the liquid yogurt 20 is 0.9 to 1.5.
8. The method for producing lactic acid bacteria-encapsulated yogurt according to claim 7, wherein the specific gravity of 0 is about 0.9 to 1.5.