JP2001120178A - Milk fermented food containing bifidobacterium - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a milk fermented food having sufficient stability as an ingesting food and excellent flavor by using Bifidobacteria belonging to Bifidobacterium catenulatum and Bifidobacterium pseudocatenulatum which have not been usually used for foods. SOLUTION: This Bifidobacterium-containing milk fermented food is obtained by fermenting a milk medium with Bifidobacterium selected from Bifidobacterium catenulatum and Bifidobacterium pseudocatenulatum.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented milk food containing bifidobacteria, and more particularly, to fermented milk with a bifidobacterium belonging to the species Bifidobacterium catenulatum or Bifidobacterium pseudocatenulatum. The present invention relates to a bifidobacterium-containing milk fermented food obtained by the above method.

[0002]

2. Description of the Related Art Bifidobacterium is a useful bacterium that grows in the human intestine. It is known to have physiological effects such as activation of immunity (edited by Toshimitsu Mitsuoka, research on bifidobacteria, etc.).

[0003] However, in general, bifidobacteria are compared with fermented foods produced by fermenting milk with lactic acid bacteria or the like.
There was a problem that production and quality control of fermented milk food were difficult.

[0004] For this reason, various attempts have been made to produce fermented milk foods using bifidobacteria, and a method of adding a growth factor of bifidobacteria and a method of mixing and culturing with a specific lactic acid bacterium have been proposed. .

[0005] Bifidobacteria that have been proposed for use in fermented milk foods are mainly Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium longum. Infantis, Bifidobacterium
Address Sentis, and all products on the market are Bifidobacterium breve,
It is limited to those using Bifidobacterium bifidum and Bifidobacterium longum.

[0006] On the other hand, the present inventors have conducted research on the distribution of bifidobacteria in the intestinal tract of adult humans, and have recently found that Bifidobacterium catenulatum and Bifidobacterium pseudocatenulatum are different species. Bifidobacterium belonged to the dominant bacterial species (Matsuki et al., Appl. Environ. Microob.
iol ".vol.65 no.10 (1999): in
press).

[0007]

Conventionally, live lactic acid bacteria and bifidobacteria are used as, for example, milk-fermented products, and the main reason for ingesting these products is to supplement or increase lactic acid bacteria or bifidobacteria that have been reduced in the intestinal tract. It is expected to have the health effect and bioactive effect of the same kind of lactic acid bacteria and bifidobacteria living in the intestine, but on the other hand, because it is taken orally as a food, the stability of properties is of course It is also important that the flavor is satisfactory.

[0008] The Bifidobacterium catenulatum sp. And Bifidobacterium spp.
Bifidobacterium belonging to Pseudocatenulatum can also be expected to be effective by ingesting it, but there was no report that fermented products were produced, let alone using it as a fermented food. .

[0009] Accordingly, an object of the present invention is to produce a novel fermented milk product that is easy to handle and has an excellent flavor by using the above-mentioned bifidobacteria that has not been used in foods.

[0010]

DISCLOSURE OF THE INVENTION The present inventors have developed a milk utilizing a Bifidobacterium belonging to Bifidobacterium catenulatum or Bifidobacterium pseudocatenulatum which has not been used in foods. As a result of intensive studies to obtain fermented foods, we succeeded in obtaining a milk fermented food stably containing a large number of these bifidobacteria and having an excellent flavor as a milk fermented food.

[0011] Accordingly, the present invention provides a fermented milk product containing bifidobacteria obtained by fermenting a milk culture medium with a bifidobacterium selected from Bifidobacterium catenulatum or Bifidobacterium pseudocatenulatum. Is what you do.

The present invention also relates to a method of filling a sealed container at 10 ° C.
The number of bifidobacteria selected from Bifidobacterium catenulatum or Bifidobacterium pseudocatenulatum after storage for 14 days at 1 × 10
An object of the present invention is to provide the above bifidobacterium-containing fermented milk food containing ⁷ CFU / ml or more.

[0013] Further, the present invention provides a method of the present invention, wherein the pH of the solution is 3.
The present invention provides the above bifidobacterium-containing milk-fermented food that is fermented so as not to fall below 6.

Further, the present invention provides the above-mentioned fermented milk product containing bifidobacteria, which is filled in a sealed container.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Bifidobacterium catenulatum used in the fermented milk-containing food containing bifidobacteria of the present invention was found in 1974 in Scardovi.
Are strains isolated and identified from human adult feces and the like (Scardovi Y. and F. Croci).
ani; "Int.J.Syst.Bacterio
1 ", 24: 6-20, (1974)), and Bifidobacterium pseudocatenulatum is described in 1979.
Was isolated and identified from human infant stool by Skardovi et al.
Y., L. Dtrobatelli, B. Biavati
And G. Zani; Int. J. Syst. Bacte
riol: 291-311 (1979)).

In the present invention, Bifidobacterium catenulatum species and Bifidobacterium belonging to Bifidobacterium pseudocatenulatum species used for producing fermented milk foods (hereinafter referred to as "the present invention" There is no particular limitation on the "inventive bifidobacterium"), and any fermented milk product can be used as long as it has no problem with the flavor of the obtained fermented milk product.

According to the study of the present inventors, when the above-mentioned Bifidobacterium of the present invention is inoculated and cultured in a milk medium, it has a sufficient proliferation property to produce a fermented milk food.
It also has an excellent flavor.

The method for isolating the bifidobacterium of the present invention from a sample containing various bifidobacteria and identifying the bifidobacterium is not necessarily limited, and can be determined by a DNA-DNA homology test or the like. 16SrR proposed earlier
According to the method using a species-specific primer targeting the NA gene (Japanese Patent Application Laid-Open No. 11-123093), DNA is extracted directly from a colony or from a cultured cell, and the DNA and Bifidobacterium catenulatum are extracted. Alternatively, it can be easily identified by examining the reactivity with a primer specific to Bifidobacterium pseudocatenulatum.

This primer was prepared by paying attention to the species-specific gene sequence in the V2 and V3 areas of the 9 variable regions in all of the 16S rRNA gene of Bifidobacterium. According to the above, it is difficult to distinguish Bifidobacterium catenulatum or Bifidobacterium pseudocatenulatum species from other bacterial species, which were difficult to distinguish in the conventionally used glycolytic properties test. it can.

In the milk-fermented food of the present invention, the bifidobacterium of the present invention may be cultured in a medium containing milk as a main component (hereinafter referred to as “milk medium”) by a general fermentation method of bifidobacteria. For example, as the milk medium, any of milk, whole milk powder, skim milk, reduced milk from these milk powders and the like, which are usually used for lactic acid bacteria culture and having a milk solid content of about 8 to 10% by weight, can be used.

Although not necessarily required in the present invention, yeast extract, soybean peptide, a bifidobacterium growth-promoting substance serving as a fermentation aid, or a reducing agent such as L-ascorbic acid, as long as the flavor is not adversely affected. Can also be used.

Further, the culture conditions for obtaining the fermented milk product of the present invention are not particularly limited.
Under an anaerobic condition of about 0 ppm or less, at a temperature of about 30 to 40 ° C., the pH is within a range of up to 3.6, preferably, a pH of 4.3.
It is desirable to perform fermentation until it is in the range of about 5.5.

In the present invention, the bifidobacteria of the present invention, Bifidobacterium catenulatum sp. And Bifidobacterium pseudocatenulatum sp., May be used alone or in combination. Of course, other bifidobacteria (Bifidobacterium breve, Bifidobacterium, Bifidum, Bifidobacterium) may be used as long as they do not interfere with the fermentation of the Bifidobacterium of the present invention.
Longum, same as Infantis, same as Addressentis, etc.), lactic acid bacteria (Lactobacillus casei, same as Bulgaricus, same as Acidophilus, same as Delbriki)
Bulgaricus, Fermentum, Helveticus, Plantarum, Lactococcus lactis ss. Cremoris, Lactocys ss. Thermophilus, etc.)
Or yeast (Candida kefir, Sterata, S. tropicalis, S. utilis, S. zeiranoides, C. vulcanomaces marxanas var. Marxanas, S. lactis, Pichia anomara, S.
Membrane Faciens, Rodruula Gratinas, Lubra, Saccharomyces cerevisiae,
It is also possible to carry out mixed culture by combining Bayanus, Unisporus, Zygosaccharomyces bailey, Roxy, etc.).

The culture obtained by fermentation of the Bifidobacterium of the present invention may be fermented milk, sweeteners (sugar, fructose, oligosaccharides, sugar alcohols, etc.), fruit juice, water, flavors, stabilizers, or fermented milk as it is or separately. Various containers, preferably containers having a low oxygen permeability (for example, 10
0 ml / m 2/24 h or less, more preferably 10 ml / m ²
m ² / 24h or less) and can be used for food. Specifically, it can be yogurt, liquid yogurt, lactic acid bacteria drink, cheese, ice cream and the like.

Further, the obtained culture may be dried and processed into a powder or a tablet by a method which does not kill bacteria by adding an appropriate excipient.

[0026]

Next, the present invention will be described in more detail with reference to Test Examples and Examples, but the present invention is not limited to these Examples.

Test Example 1 Fermentability in milk medium: 10% skim milk powder and yeast extract 0.0
The milk medium supplemented with 3% is sterilized at 100 ° C. for 30 minutes,
250 ml was dispensed into a 00 ml medium bottle. After inoculating 1% of each of various Bifidobacteria of the present invention shown in Table 1 below, 37
The cells were cultured at 24 ° C. for 24 hours, and the viable cell count at that time was examined. This was stored at 10 ° C. for 15 days, and the number of viable cells after 3, 7, and 15 days was also examined. Further, for the sample stored for 15 days, the pH was measured and the flavor was evaluated. Table 1 also shows these results.

[0028]

[Table 1]

As is clear from these results, all Bifidobacterium catenulatum spp. Bifidobacteria and Bifidobacterium pseudocatenulatum spp. Bifidobacteria grow well in the milk medium, and The persistence was also good. The flavor was low in acetic acid taste and excellent as a fermented milk food.

EXAMPLE 1 Bifidobacterium pseudocatenulatum (JCM1200) was prepared by adding a yeast extract (0.05%) to a milk medium (whole milk powder 6 W / V%, skim milk powder 13 W / V%).
Was inoculated at 1% and cultured at 37 ° C. for 24 hours. The obtained fermented product had a pH of 5.3 and a viable cell count of 4.52 × 10 ⁷ CFU / m.
l.

Water was added to 450 g of the fermented product and 150 g of syrup to adjust the total amount to 1000 g, and then filled in a sealed container to produce a fermented milk food. When the flavor was evaluated, the obtained fermented milk product had little acetic acid odor and was good in flavor. The number of bacteria after storage was also good.

[0032]

Industrial Applicability According to the present invention, a Bifidobacterium classified into either Bifidobacterium catenulatum or Bifidobacterium pseudocatenulatum, which has not been used in foods, has been used to make a very A milk fermented food product that was easy to handle and had an excellent flavor was obtained.

The fermented milk product of the present invention contains the bifidobacterium of the present invention, which is the most predominant bacterial species in the intestinal tract of a human adult. And can be expected to have excellent physiological effects. that's all

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 2/38 A23L 2/38 P C12N 1/20 C12N 1/20 A // (C12N 1/20 (C12N 1/20 C12R 1:01) C12R 1:01) (72) Inventor Kaoru Tochiya 1-19 Higashi-Shimbashi, Minato-ku, Tokyo F-term (reference) 4B001 AC06 AC30 BC13 BC14 EC99 4B014 GB18 GG18 GP27 GY02 4B017 LC02 LC03 LK21 LP15 4B065 AA21X BB24 BC02 BC14 CA42

Claims (4)

[Claims] 1. A fermented food containing bifidobacteria obtained by fermenting a milk medium with a bifidobacterium selected from Bifidobacterium catenulatum or Bifidobacterium pseudocatenulatum. 2. The number of Bifidobacteria selected from Bifidobacterium catenulatum or Bifidobacterium pseudocatenulatum after filling in a sealed container and storing at 10 ° C. for 14 days is 1 × 10 5 ⁷ CFU / m
2. The fermented milk food containing bifidobacteria according to claim 1, which is at least 1. 3. The fermented food product containing bifidobacteria according to claim 1, wherein the fermentation is carried out under anaerobic conditions so that the pH does not fall below 3.6. 4. The fermented food containing bifidobacteria according to claim 1, which is filled in a sealed container.