JP2002204655A - Fermented milk beverage - Google Patents
Fermented milk beverageInfo
- Publication number
- JP2002204655A JP2002204655A JP2001003633A JP2001003633A JP2002204655A JP 2002204655 A JP2002204655 A JP 2002204655A JP 2001003633 A JP2001003633 A JP 2001003633A JP 2001003633 A JP2001003633 A JP 2001003633A JP 2002204655 A JP2002204655 A JP 2002204655A
- Authority
- JP
- Japan
- Prior art keywords
- bifidobacterium
- fermented milk
- bacteria
- product
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、優れた爽快感、牛
乳感を有し、ビフィドバクテリウム属細菌の生残性の良
好なビフィドバクテリウム属細菌含有発酵乳飲食品及び
その製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented milk food and drink containing a Bifidobacterium bacterium having an excellent refreshing feeling and a feeling of milk and having good survival of Bifidobacterium bacterium. It is about.
【０００２】[0002]
【従来の技術】従来から乳酸菌やビフィドバクテリウム
属細菌を含有する発酵乳は、良好な風味を有し、かつ整
腸作用、免疫賦活作用等の生理活性をも有する健康飲料
として広く飲食されている。特に、ビフィドバクテリウ
ム属細菌は、人や動物の腸内に棲息する有用菌であり、
下痢、便秘症、感染症等の予防または治療、腸内の有害
細菌の増殖抑制等その有用性が臨床的に明らかにされて
いることから、優れた食品素材として注目されている。2. Description of the Related Art Fermented milk containing lactic acid bacteria or Bifidobacterium bacteria has been widely eaten and consumed as a health drink having a good flavor and also having physiological activities such as an intestinal action and an immunostimulatory action. ing. In particular, Bifidobacterium bacteria are useful bacteria that live in the intestines of humans and animals,
Since its usefulness such as prevention or treatment of diarrhea, constipation, and infectious disease, and suppression of the growth of harmful bacteria in the intestine has been clinically clarified, it is attracting attention as an excellent food material.
【０００３】これら菌の生理作用は、発酵乳中に存在す
る菌数に依存するため、優れた生理効果を得るために
は、製造時の菌の発酵を可能な限り進行させることが望
ましい。このため、通常は、菌の増殖が定常期へと至る
ｐＨ（４．０〜４．５程度）まで発酵が行われることと
なり、その結果最終製品のｐＨも４．５以下となるもの
が多い。また、乳蛋白質であるカゼインの等電点がｐＨ
４．６であることから、製品の安定性保持のためには、
製品ｐＨを４．５以下まで低下させることが望ましく、
このことも製品のｐＨを規定する要因となっている。[0003] The physiological action of these bacteria depends on the number of bacteria present in the fermented milk. Therefore, in order to obtain excellent physiological effects, it is desirable that fermentation of the bacteria at the time of production proceeds as much as possible. For this reason, usually, fermentation is performed until the pH at which the growth of the bacteria reaches the stationary phase (about 4.0 to 4.5), and as a result, the pH of the final product is often 4.5 or less. . The isoelectric point of casein, a milk protein, is pH
Since it is 4.6, in order to maintain product stability,
It is desirable to lower the product pH to 4.5 or less,
This is also a factor that determines the pH of the product.
【０００４】このようなｐＨの低い発酵乳飲食品におい
て、その酸味によりかもし出される嗜好性は、長年に渡
って多くの消費者から好まれてきた。ところが、幼児等
低年齢層の消費者にとっては、却ってこの酸味による風
味への影響、すなわち牛乳が本来的に有している爽快感
等の減退が嫌忌される場合が多い。[0004] In such fermented milk food and drink having a low pH, the palatability exhibited by the acidity has been favored by many consumers for many years. However, consumers of the young age group, such as infants, often dislike the influence of the acidity on the flavor, that is, the decrease in the refreshing sensation inherent in milk.
【０００５】このため、近年では各種の製造技術等を駆
使して安定性を高められた、比較的ｐＨの高い発酵乳
（ｐＨ５．２程度）が市販されるようになったが、この
ようなｐＨでは、乳酸菌やビフィドバクテリウム属細菌
が高い増殖活性を有しているため、製品保存時の温度条
件等によっては代謝産物である有機酸が放出されてしま
い、結局のところ風味、安定性が低下してしまうという
問題があった。また、ビフィドバクテリウム属細菌は偏
性嫌気性細菌であるため生残性が悪く、これを使用した
製品についてはこの菌の活性、生残性を良好に保つこと
が、特に要求されることとなる。[0005] Therefore, in recent years, fermented milk having a relatively high pH (about pH 5.2) whose stability has been enhanced by making full use of various production techniques and the like has come to be marketed. At pH, lactic acid bacteria and Bifidobacterium genus bacteria have high growth activity, and depending on the temperature conditions during storage of the product, organic acids that are metabolites are released, and eventually the flavor and stability However, there is a problem that is reduced. Bifidobacterium bacteria are obligate anaerobic bacteria and therefore have poor viability, and products using them are required to maintain good activity and viability of these bacteria. Becomes
【０００６】[0006]
【発明が解決しようとする課題】従って、本発明は、製
品ｐＨの比較的高い爽快感のあるビフィドバクテリウム
属細菌入り発酵乳製品として、保存時の風味劣化が少な
く、菌の生残性の良好なものを提供することを目的とす
る。Accordingly, the present invention provides a refreshing fermented milk product containing Bifidobacterium genus bacteria having a relatively high product pH, with less deterioration in flavor during storage and survival of bacteria. The purpose is to provide a good one.
【０００７】[0007]
【課題を解決するための手段】上記課題を解決するため
に本発明者らは鋭意研究を行った結果、ビフィドバクテ
リウム属細菌入り発酵乳飲食品を製造する際に、発酵後
の発酵乳にアルカリ塩を添加しｐＨを５．４以上とする
ことにより、優れた爽快感を有するとともに、保存時の
風味劣化の抑制された発酵乳飲食品を製造できることを
見出した。また、上記発酵乳飲食品の製造に用いるビフ
ィドバクテリウム属細菌として、ビフィドバクテリウム
・ビフィダムを用いることにより、保存時のビフィドバ
クテリウム属細菌の生残性が顕著に改善されることを見
出し本発明を完成した。Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted intensive studies. As a result, when producing fermented milk food and drink containing Bifidobacterium bacteria, fermented milk after fermentation was produced. It has been found that, by adding an alkali salt to the mixture and adjusting the pH to 5.4 or more, it is possible to produce a fermented milk food or drink having an excellent refreshing feeling and a suppressed deterioration in flavor during storage. Further, by using Bifidobacterium bifidum as the Bifidobacterium genus bacteria used in the production of the fermented milk food and drink, the survival of the Bifidobacterium genus bacteria during storage is significantly improved. And completed the present invention.
【０００８】すなわち本発明は、製品ｐＨが５．４以上
のビフィドバクテリウム属細菌含有発酵乳飲食品であっ
て、原料乳の発酵が少なくともビフィドバクテリウム・
ビフィダムを含む１種又は２種以上の乳酸菌又はビフィ
ドバクテリウム属細菌により行われ、かつ発酵後の発酵
乳にアルカリ塩が添加されたものであることを特徴とす
るビフィドバクテリウム属細菌含有発酵乳飲食品を提供
するものである。[0008] That is, the present invention relates to a fermented milk food or drink containing a Bifidobacterium genus bacterium having a product pH of 5.4 or more, wherein the fermentation of the raw milk is at least Bifidobacterium.
Bifidobacterium-containing bacterium which is obtained by adding one or more lactic acid bacteria or bifidobacterium genus bacteria including bifidum, and wherein an alkali salt is added to fermented milk after fermentation. It is intended to provide fermented milk food and drink products.
【０００９】また本発明は、製品ｐＨが５．４以上のビ
フィドバクテリウム属細菌含有発酵乳飲食品を製造する
際に、原料乳の発酵を少なくともビフィドバクテリウム
・ビフィダムを含む１種又は２種以上の乳酸菌又はビフ
ィドバクテリウム属細菌により行い、当該発酵工程後の
任意の段階で、飲食品中にアルカリ塩を添加することを
特徴とするビフィドバクテリウム属細菌含有発酵乳飲食
品の製造方法を提供するものである。Further, the present invention relates to a method for producing a fermented milk food or drink containing a Bifidobacterium genus bacterium having a product pH of 5.4 or more, wherein fermentation of the raw milk is performed by using at least one of Bifidobacterium bifidum and A fermented milk food or drink containing a Bifidobacterium genus bacterium, characterized by adding two or more lactic acid bacteria or Bifidobacterium bacterium and adding an alkali salt to the food or drink at any stage after the fermentation step. Is provided.
【００１０】[0010]
【発明の実施の形態】本発明においてビフィドバクテリ
ウム属細菌含有発酵乳飲食品とは、乳等省令により定め
られている発酵乳や乳製品乳酸菌飲料、ビフィドバクテ
リウム属細菌単独で発酵された発酵乳等の生菌含有タイ
プの飲料や発酵乳を含有する乳性飲料、更には、ケフィ
ア等のうち、原料乳の発酵を少なくとも１種以上のビフ
ィドバクテリウム属細菌を用いて行ったもののことであ
る。ここで、発酵乳とは牛乳・山羊乳などの生乳、脱脂
粉乳、全脂粉乳、生クリーム等の原料乳をそのままある
いは必要に応じて希釈した溶液中で乳酸菌及びビフィド
バクテリウム菌を併用して、あるいはビフィドバクテリ
ウム属細菌を単独で使用して発酵した発酵物のことであ
る。用いる原料乳は製品の風味や菌株の特性を考慮し
て、これらを単独又は複数組み合わせて用いればよい。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a fermented milk food or drink containing a Bifidobacterium bacterium refers to a fermented milk or dairy product lactic acid bacterium beverage specified by a ministerial ordinance such as milk, and a fermentation with Bifidobacterium bacterium alone. Fermented milk was fermented with at least one Bifidobacterium bacterium, and fermented milk was fermented using live bacteria-containing beverages such as fermented milk and dairy beverages containing fermented milk. It is about things. Here, fermented milk is used in combination with lactic acid bacteria and bifidobacterium bacteria in raw milk such as cow milk and goat milk, skim milk powder, whole milk powder, raw cream such as fresh cream, or as needed, in a diluted solution. Or a fermented product obtained by fermentation using Bifidobacterium bacteria alone. Raw milk to be used may be used alone or in combination of two or more in consideration of the flavor of the product and the characteristics of the strain.
【００１１】本発明においては、原料乳の発酵をビフィ
ドバクテリウム・ビフィダムを用いて行う。ビフィドバ
クテリウム・ビフィダムを用いれば、後述する高ｐＨの
製品中において、高い生残性が得られるためである。特
に、ビフィドバクテリウム・ビフィダムの生菌数が最終
製品に対して１×１０8ｃｆｕ／ｍｌ以上の場合には、
保存時の生残性の改善効果が高く好ましい。In the present invention, the raw milk is fermented using Bifidobacterium bifidum. This is because the use of Bifidobacterium bifidum can provide high viability in high-pH products described below. In particular, when the viable cell count of Bifidobacterium bifidum is 1 × 10 8 cfu / ml or more with respect to the final product,
The effect of improving the survivability during storage is high, which is preferable.
【００１２】発酵に用いるビフィドバクテリウム・ビフ
ィダムは特に限定されず、ビフィドバクテリウム・ビフ
ィダムＹＩＴ４００７株（ＦＥＲＭ ＢＰ−７９１）、
ビフィドバクテリウム・ビフィダムＹＩＴ４０６９（Ｆ
ＥＲＭ Ｐ−１１７８８）、ビフィドバクテリウム・ビ
フィダムＹＩＴ４０７０株（ＦＥＲＭ Ｐ−１１７９
１）等いずれも好適に使用し得るが、保存時の生残性改
善効果の点からＹＩＴ４００７株が好ましい。また、発
酵時には、その他のビフィドバクテリウム属細菌、例え
ば、ビフィドバクテリウム・ブレーベ、ビフィドバクテ
リウム・ロンガム、ビフィドバクテリウム・アニマリ
ス、ビフィドバクテリウム・アドレセンティス、ビフィ
ドバクテリウム・アンギュラータム、ビフィドバクテリ
ウム・カテヌラータム、ビフィドバクテリウム・シュー
ドカテヌラータム等のビフィドバクテリウム属細菌を併
用してもよく、特にビフィドバクテリウム・ブレーベを
用いれば、より高い生残性改善効果が得られるため好ま
しい。これらは１種または２種以上を組み合わせて使用
することができる。The Bifidobacterium bifidum used for the fermentation is not particularly limited, and may be Bifidobacterium bifidum strain YIT4007 (FERM BP-791),
Bifidobacterium bifidum YIT 4069 (F
ERM P-11788), Bifidobacterium bifidum YIT4070 strain (FERM P-1179).
Any of 1) and the like can be suitably used, but the YIT4007 strain is preferred from the viewpoint of the effect of improving the survival during storage. During fermentation, other Bifidobacterium bacteria such as Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium animalis, Bifidobacterium adressens, Bifidobacterium Bifidobacterium bacteria such as Angulartam, Bifidobacterium catenulatum and Bifidobacterium pseudocatenulatum may be used in combination, and in particular, higher survival is obtained with Bifidobacterium breve. It is preferable because the effect of improving the properties can be obtained. These can be used alone or in combination of two or more.
【００１３】また、同様に乳酸菌を併用してもよく、こ
のような乳酸菌としてラクトバチルス・カゼイ、ラクト
バチルス・アシドフィルス、ラクトバチルス・ガッセ
リ、ラクトバチルス・ゼアエ、ラクトバチルス・ジョン
ソニー、ラクトバチルス・デルブルッキー サブスピー
シーズ．デルブルッキイ、ラクトバチルス・デルブルッ
キィ サブスピーシーズ．ブルガリカス等のラクトバチ
ルス属細菌、ストレプトコッカス・サーモフィルス等の
ストレプトコッカス属細菌、ラクトコッカス・ラクチ
ス、ラクトコッカス・プランタラム、ラクトコッカス・
ラフィノラクチス等のラクトコッカス属細菌、ロイコノ
ストック・メセンテロイデス、ロイコノストック・ラク
チス等のロイコノストック属細菌、エンテロコッカス・
フェーカリス、エンテロコッカス・フェシウム等のエン
テロコッカス属細菌等を例示することができる。これら
は１種又は２種以上を組み合わせて使用することがで
き、中でもラクトバチルス・アシドフィルスを併用する
ことが製品の後発酵による風味変化が少ない点から好ま
しい。なお、これらのビフィドバクテリウム・ビフィダ
ム以外の菌はビフィダムとは別に発酵してから、ビフィ
ダムで発酵した発酵乳と混合して用いてもよい。Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus zaeae, Lactobacillus johnsonii, Lactobacillus del lactobacillus may also be used in the same manner. Brooke Subspecies. Delbrookii, Lactobacillus delbrookii Subspecies. Lactobacillus bacteria such as Bulgaricus, Streptococcus bacteria such as Streptococcus thermophilus, Lactococcus lactis, Lactococcus plantarum, Lactococcus.
Lactococcus bacteria such as Raffinolactis, leuconostoc bacteria such as Leuconostoc mesenteroides, Leuconostoc lactis, and Enterococcus sp.
Enterococcus bacteria such as E. faecalis, Enterococcus faecium and the like can be exemplified. These can be used alone or in combination of two or more. Among them, it is preferable to use Lactobacillus acidophilus in combination, since the flavor change due to post-fermentation of the product is small. The bacteria other than Bifidobacterium bifidum may be fermented separately from bifidum, and then mixed with fermented milk fermented by bifidum.
【００１４】このような、菌の発酵は、用いる菌の増殖
が定常期に至るまで行うことが、菌数を増加させ、製品
保存時の風味劣化を抑制するために望ましい。因みに、
上記の菌の増殖が定常期へと至るのは、おおむねｐＨ
５．４〜４．６であることから、発酵はこのようなｐＨ
域まで行うことが好ましい。本発明においては、上記発
酵乳にアルカリ塩を加え、最終的に得られる製品のｐＨ
を５．４以上とする。アルカリ塩の添加により製品保存
時の風味劣化が抑制され、一方で、ｐＨ５．４を下回る
と、ビフィドバクテリウム属細菌含有発酵乳飲食品の酸
味が増し爽快感が減退し、また、製品の安定性も低下す
るためである。また、製品ｐＨの上限は６．５とするこ
とが好ましい。ｐＨ６．５以上では、渋みが発現し、風
味が悪くなるためである。特に、風味面からはｐＨ５．
６〜６．０が好ましい。It is desirable that the fermentation of the bacteria be performed until the growth of the bacteria used reaches the stationary phase in order to increase the number of bacteria and suppress the deterioration of flavor during storage of the product. By the way,
The growth of the above bacteria reaches the stationary phase, generally at pH
Since 5.4 to 4.6, the fermentation is performed at such a pH.
It is preferable to perform the process up to the range. In the present invention, an alkali salt is added to the fermented milk, and the pH of the finally obtained product is adjusted.
Is set to 5.4 or more. Addition of an alkali salt suppresses the deterioration of flavor during storage of the product. On the other hand, if the pH is lower than 5.4, the acidity of the fermented milk food or drink containing the genus Bifidobacterium increases, and the refreshing feeling is reduced. This is because the stability also decreases. The upper limit of the product pH is preferably set to 6.5. If the pH is 6.5 or more, astringency is developed, and the flavor becomes worse. In particular, pH5.
6-6.0 is preferred.
【００１５】ここで、本発明のアルカリ塩とは、発酵乳
飲食品のｐＨを５．４以上に、特に前述の５．６〜６．
０内へと調整する食品添加物のことであり、具体的に
は、アルカリ金属塩やアルカリ土類金属塩が挙げられ
る。すなわち、上記のとおり、通常の発酵乳飲食品製造
において、高い菌数を得るためには、一定レベル以上ま
で発酵を進行させる必要があり、その結果発酵乳のｐＨ
は５．４未満となってしまうため、ｐＨを５．４以上と
するためには、これをアルカリ側へと誘導する必要があ
るのである。Here, the alkali salt of the present invention refers to a fermented milk food or drink having a pH of 5.4 or more, especially the above-mentioned 5.6 to 6.
It is a food additive that is adjusted to 0, specifically, an alkali metal salt or an alkaline earth metal salt. That is, as described above, in the production of normal fermented milk food and drink, in order to obtain a high bacterial count, it is necessary to progress the fermentation to a certain level or more, as a result, the pH of the fermented milk
Is less than 5.4, so that it is necessary to guide it to the alkali side in order to adjust the pH to 5.4 or more.
【００１６】用いるアルカリ塩は、飲食品への利用が可
能なものであれば特に限定されないが、各種化合物のカ
リウム塩又はナトリウム塩であることがビフィドバクテ
リウム・ビフィダムの生残性改善効果の点から好まし
い。具体的には、炭酸カリウム、リン酸水素二カリウ
ム、炭酸ナトリウム、炭酸水素ナトリウム等が挙げら
れ、ビフィドバクテリウム・ビフィダムの生残性改善効
果の点から炭酸カリウムが特に好ましい。The alkali salt to be used is not particularly limited as long as it can be used for foods and drinks. Potassium salts or sodium salts of various compounds are effective for improving the viability of Bifidobacterium bifidum. Preferred from the point. Specific examples include potassium carbonate, dipotassium hydrogen phosphate, sodium carbonate, sodium hydrogen carbonate, and the like, and potassium carbonate is particularly preferable from the viewpoint of improving the survival of Bifidobacterium bifidum.
【００１７】本発明において、ビフィドバクテリウム属
細菌含有飲食品の製造は、例えば以下のようにして行う
ことができる。まず、原料乳である生乳、脱脂粉乳溶
液、全粉乳溶液等を殺菌し、これにビフィドバクテリウ
ム・ビフィダムを接種し発酵する。発酵の際には、必要
に応じ他の乳酸菌あるいはビフィドバクテリウム属細菌
を併用して行ってもよい。In the present invention, the production of foods and beverages containing Bifidobacterium bacteria can be performed, for example, as follows. First, raw milk as raw milk, skim milk solution, whole milk solution and the like are sterilized, and then inoculated with Bifidobacterium bifidum and fermented. At the time of fermentation, if necessary, other lactic acid bacteria or Bifidobacterium bacteria may be used in combination.
【００１８】発酵条件は通常の発酵乳飲食品製造時の発
酵条件に従えばよく、おおむね３０〜４０℃でｐＨ５．
０〜５．３程度まで発酵すればよい。発酵方法は、静置
発酵、攪拌発酵、振盪発酵等から用いる菌の発酵に適し
た方法を適宜選択して用いればよい。また、ビフィドバ
クテリウム属細菌を発酵は可能な限り嫌気性を保った状
態で行うことが好ましい。更に、発酵の際、原料乳中に
原料乳の他、各種糖質等を含ませてもよい。The fermentation conditions may be in accordance with the fermentation conditions used in the production of ordinary fermented milk foods and drinks.
What is necessary is just to ferment to about 0-5.3. As the fermentation method, a method suitable for fermentation of the bacterium used, such as stationary fermentation, stirring fermentation, or shaking fermentation, may be appropriately selected and used. Further, it is preferable that fermentation of Bifidobacterium bacterium is performed while maintaining anaerobic state as much as possible. Furthermore, at the time of fermentation, various sugars may be contained in the raw milk in addition to the raw milk.
【００１９】本発明においては、次いで、発酵乳を均質
化し、その他の食品素材、すなわち各種糖質や乳化剤、
増粘剤、甘味料、酸味料、果汁等を適宜添加することが
できる。具体的には、蔗糖、異性化糖、グルコース、フ
ラクトース、パラチノース、トレハロース、ラクトー
ス、キシロース等の糖類、ソルビトール、キシリトー
ル、エリスリトール、ラクチトール、パラチニット、還
元水飴、還元麦芽糖水飴等の糖アルコール類、アスパル
テーム、アセスルファムカリウム、スクラロース、ステ
ビア等の高甘味度甘味料、蔗糖脂肪酸エステル、グリセ
リン脂肪酸エステル、レシチン等の乳化剤、カラギーナ
ン、キサンタンガム、グァーガム、ペクチン、ローカス
トビーンガム等の増粘（安定）剤、クエン酸、乳酸、リ
ンゴ酸等の酸味料、レモン果汁、オレンジ果汁、ベリー
系果汁等の果汁類等が挙げられる。この他にも、ビタミ
ンＡ、ビタミンＢ類、ビタミンＣ、ビタミンＤ、ビタミ
ンＥ等のビタミン類やカルシウム、鉄、マンガン、亜鉛
等のミネラル類等を添加することが可能である。In the present invention, the fermented milk is then homogenized, and other food materials, that is, various sugars and emulsifiers,
Thickeners, sweeteners, acidulants, fruit juices and the like can be added as appropriate. Specifically, sugars such as sucrose, isomerized sugar, glucose, fructose, palatinose, trehalose, lactose, xylose, sorbitol, xylitol, erythritol, lactitol, palatinit, sugar alcohols such as reduced starch syrup, reduced maltose syrup, aspartame, High-potency sweeteners such as acesulfame potassium, sucralose, stevia, emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, lecithin, thickening (stabilizing) agents such as carrageenan, xanthan gum, guar gum, pectin, locust bean gum, citric acid, Examples include acidulants such as lactic acid and malic acid, and juices such as lemon juice, orange juice and berry juice. In addition, vitamins such as vitamin A, vitamin B, vitamin C, vitamin D, and vitamin E, and minerals such as calcium, iron, manganese, and zinc can be added.
【００２０】これら添加物は、そのままの状態で発酵乳
中に添加してもよいが、通常水（温水）に溶解した後、
シロップ溶液として殺菌したうえで添加する。また、本
発明のアルカリ塩の添加は、発酵乳調製後の任意の段階
で行う。添加する段階、方法に特段の制約はなく、前記
シロップ液等に混合するかあるいは、調合後の半製品に
添加するなどの方法が挙げられる。These additives may be added to fermented milk as it is, but usually after dissolving in water (warm water),
It is sterilized as a syrup solution and added. Further, the addition of the alkali salt of the present invention is performed at any stage after the preparation of fermented milk. There are no particular restrictions on the stage and method of addition, and examples include a method of mixing with the syrup solution or the like, or a method of adding to a prepared semi-finished product.
【００２１】このようにして得られる本発明の発酵乳飲
食品は、プレーンタイプ、フレーバードタイプ、フルー
ツタイプ等いずれの種類の製品とすることも可能であ
り、また、プレーンタイプ、ソフトタイプ、ドリンクタ
イプ、固形（ハード）タイプ、フローズンタイプ等いず
れの形態の製品とすることも可能である。The fermented milk food and drink of the present invention thus obtained can be any type of product such as plain type, flavored type, fruit type, etc. The product can be in any form such as a type, a solid (hard) type, a frozen type, and the like.
【００２２】[0022]
【実施例】以下、実施例を挙げて本発明を更に詳細に説
明するが、本発明はこれらに限定されるものではない。EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.
【実施例１】（１）発酵乳飲食品の製造 １３５℃で３秒殺菌した全粉乳２０％を含む溶液に、ビ
フィドバクテリウム・ビフィダムＹＩＴ４００７株、ビ
フィドバクテリウム・ブレーベＹＩＴ４０６５株及びラ
クトバチルス・アシドフィルスＹＩＴ００７０株をそれ
ぞれ０．１％接種し、３７℃で１５時間発酵した後、ホ
モゲナイザーを用いて１５ＭＰａで均質化してｐＨ５．
３の発酵乳を６００ｇ得た。Example 1 (1) Production of Fermented Milk Food and Beverage Bifidobacterium bifidum YIT4007 strain, Bifidobacterium breve YIT4065 strain and Lactobacillus were added to a solution containing 20% of whole milk powder sterilized at 135 ° C. for 3 seconds. Acidophilus YIT0070 strain was inoculated at 0.1% each, fermented at 37 ° C. for 15 hours, and homogenized at 15 MPa using a homogenizer to obtain a pH5.
600 g of fermented milk No. 3 was obtained.
【００２３】３０％パラチノース、１４％にんじんジュ
ース、０．７％ＤＨＡ含有精製魚油、０．０３％ラクト
フェリンおよび０．３％香料を温水に混合、溶解し、１
１５℃で５秒間殺菌してシロップ液４００ｇを調製し
た。こうして得られた発酵乳６００ｇとシロップ液４０
０ｇを混合し、全量１０００ｇの発酵乳飲食品（比較品
１；ｐＨ５．３５）を得た。更に、ｐＨ調製剤溶液を加
えて表１に示す発酵乳飲食品（実施品１〜８）を製造し
た。Mix and dissolve 30% palatinose, 14% carrot juice, 0.7% DHA-containing purified fish oil, 0.03% lactoferrin and 0.3% fragrance in warm water.
The solution was sterilized at 15 ° C. for 5 seconds to prepare 400 g of a syrup solution. 600 g of fermented milk thus obtained and syrup liquid 40
0 g were mixed to obtain a total of 1000 g of fermented milk food and drink (comparative product 1; pH 5.35). Further, a pH adjusting agent solution was added to produce fermented milk foods and drinks (Examples 1 to 8) shown in Table 1.
【００２４】[0024]
【表１】 [Table 1]
【００２５】（２）風味評価 前記（１）で調製した実施品１〜８及び比較品１を紙容
器に充填し、専門パネラー１０名による官能評価に供し
た。評価は爽快感、牛乳感を指標として、製造直後、２
週間保存後（１０℃）の製品に対して行った。結果を表
２に示す。(2) Evaluation of Flavors The practical products 1 to 8 and the comparative product 1 prepared in the above (1) were filled in a paper container and subjected to sensory evaluation by ten expert panelists. Immediately after production, the evaluation was based on the feeling of exhilaration and the feeling of milk.
The test was performed on the product after storage for a week (10 ° C.). Table 2 shows the results.
【００２６】[0026]
【表２】 [Table 2]
【００２７】その結果、製造直後の製品では、アルカリ
塩添加の有無による、爽快感、牛乳感等の差はわずかで
あったが、１週間保存後では、無添加の製品で酸味やく
どさが目立った。As a result, in the product immediately after production, there was little difference in refreshing feeling, milk feeling, etc. depending on the presence or absence of the addition of the alkali salt, but after one week of storage, the acidity and tingling of the product without the addition were reduced. Remarkable.
【００２８】（３）生残性改善効果 前記（１）にて製造した実施品１、２、５〜８及び比較
品１の生菌数を定法に従い測定したところ、製造直後の
製品中には２．５×１０8ｃｆｕ／ｍｌのビフィドバク
テリウム・ビフィダムが存在していた。次いで、各製品
を紙容器に充填し、1週間保存後（１０℃）の生菌数を
測定して、保存後のビフィドバクテリウム・ビフィダム
の生存率を算出した。結果を表３に示す。(3) Survivability improvement effect The viable cell count of the product 1, 2, 5 to 8 and the comparative product 1 produced in the above (1) was measured according to a standard method. 2.5 × 10 8 cfu / ml Bifidobacterium bifidum was present. Next, each product was filled in a paper container, the viable cell count after storage for one week (10 ° C.) was measured, and the survival rate of Bifidobacterium bifidum after storage was calculated. Table 3 shows the results.
【００２９】[0029]
【表３】 [Table 3]
【００３０】その結果、アルカリ塩の添加された製品全
ての生残性が改善されており、中でもカリウム塩として
存在する化合物を添加した場合の改善効果が高く、炭酸
カリウムが特に良好であった。なお、ラクトバチルス・
アシドフィルス及びビフィドバクテリウム・ブレーベの
生残性に変化は見られなかった。As a result, the survival properties of all the products to which the alkali salts were added were improved, and especially when the compound existing as a potassium salt was added, the improvement effect was high, and potassium carbonate was particularly good. In addition, Lactobacillus
No change was seen in the viability of Acidophilus and Bifidobacterium breve.
【００３１】[0031]
【実施例２】発酵乳飲食品のｐＨ及びアルカリ塩の添加
量について、風味面及び生残性改善効果をもとに検討を
行った。 （１）発酵乳飲食品の製造 １３５℃で３秒殺菌した全粉乳２０％を含む溶液に、ビ
フィドバクテリウム・ビフィダムＹＩＴ４００７株、ビ
フィドバクテリウム・ブレーベＹＩＴ４０６５株及びラ
クトバチルス・アシドフィルスＹＩＴ００７０株をそれ
ぞれ０．１％接種し、３３℃で発酵し、１５ＭＰａで均
質化した後のｐＨが６．０（比較品２）、５．３（比較
品１）、５．０（比較品３）、４．６（比較品４）とな
る発酵乳を得た。発酵乳には実施例１と同様にシロップ
液を混合し、更に、比較品１、３、４には炭酸カリウム
を添加し、表４．１、表４．２に示す実施品９〜２１を
調製した。Example 2 The pH of fermented milk food and drink and the amount of alkali salt added were examined based on the effect of improving flavor and survival. (1) Production of Fermented Milk Food and Beverage Bifidobacterium bifidum YIT4007 strain, Bifidobacterium breve YIT4065 strain and Lactobacillus acidophilus YIT0070 strain were added to a solution containing 20% of whole milk powder sterilized at 135 ° C. for 3 seconds. After inoculating 0.1% each, fermenting at 33 ° C., and homogenizing at 15 MPa, the pH was 6.0 (comparative product 2), 5.3 (comparative product 1), 5.0 (comparative product 3), Fermented milk which was 4.6 (comparative product 4) was obtained. A syrup solution was mixed with the fermented milk in the same manner as in Example 1, and potassium carbonate was added to Comparative Products 1, 3, and 4, and Examples 9 to 21 shown in Table 4.1 and Table 4.2 were used. Prepared.
【００３２】[0032]
【表４】 [Table 4]
【００３３】（２）風味評価 前記（１）で調製した実施品９〜２１、比較品１〜４を
紙容器に充填し、専門パネラー１０名による官能評価に
供した。評価は爽快感、牛乳感を指標として、製造直
後、２週間保存後（１０℃）の製品に対して行った。結
果を表５に示す。なお、評価基準は爽快感と牛乳感、発
酵感の総合としての絶対評価：０（なし）〜１（ある）
の５段階評価である。(2) Flavor Evaluation The practical products 9 to 21 and the comparative products 1 to 4 prepared in the above (1) were filled in paper containers and subjected to sensory evaluation by 10 expert panelists. The evaluation was performed on the product immediately after production and after storage for 2 weeks (10 ° C.), using the feeling of exhilaration and the feeling of milk as indices. Table 5 shows the results. The evaluation criterion is an absolute evaluation as a total of a feeling of exhilaration, a feeling of milk and a feeling of fermentation: 0 (none) to 1 (presence)
Is a five-step evaluation.
【００３４】[0034]
【表５】 [Table 5]
【００３５】その結果、発酵乳のｐＨが５．０と５．３
で炭酸カリウムによりｐＨ５．４〜６．０に調整した製
品で、保存を通して、優れた爽快感、牛乳感が得られ
た。また、比較品２の炭酸カリウムを添加してないｐＨ
６．０のサンプルも風味は良好であったが、発酵感が弱
く、保存後の風味劣化も大きかった。As a result, the pH of the fermented milk was adjusted to 5.0 and 5.3.
The product was adjusted to a pH of 5.4 to 6.0 with potassium carbonate, and gave excellent refreshing feeling and milky feeling during storage. In addition, the pH of Comparative Product 2 without potassium carbonate was added.
The 6.0 sample also had a good flavor, but had a weak fermentation sensation and a large deterioration in flavor after storage.
【００３６】（３）生残性改善効果 前記（１）にて調製した比較品１〜３および実施品９〜
１７の製品の生菌数を定法に従い測定したところ、比較
品１，３および実施品９〜１２、１４〜１７の製造直後
の製品中には２．１×１０8ｃｆｕ／ｍｌのビフィドバ
クテリウム・ビフィダムが存在していた。一方、比較品
２および実施品１３の製品中には３．２×１０7ｃｆｕ
／ｍｌのビフィドバクテリウム・ビフィダムが存在して
いたが、製造直後から生菌数は前者に比べ低かった。紙
容器に充填した製品の１、３週間保存後（１０℃）のビ
フィドバクテリウム・ビフィダムの生存率を表６に示
す。(3) Survivability improving effect Comparative products 1 to 3 prepared in the above (1) and practical products 9 to
The viable cell count of the 17 products was measured in accordance with a standard method. As a result, the products immediately after the production of the comparative products 1 and 3 and the working products 9 to 12 and 14 to 17 contained 2.1 × 10 8 cfu / ml of bifidobacteria. Umm Bifidham existed. On the other hand, 3.2 × 10 7 cfu was contained in the products of Comparative product 2 and Working product 13.
/ Ml of Bifidobacterium bifidum was present, but the viable cell count was lower than immediately after production. Table 6 shows the survival rates of Bifidobacterium bifidum after storage of the product filled in the paper container for one or three weeks (10 ° C.).
【００３７】[0037]
【表６】 [Table 6]
【００３８】その結果、実施品９〜１１および１４〜１
６は全て良好な生残性改善効果を示したが、実施品１３
では生残性改善効果は見られなかった。As a result, Examples 9-11 and 14-1
6 showed a good survival improvement effect,
No survival improvement effect was observed.
【００３９】[0039]
【発明の効果】本発明により得られるビフィドバクテリ
ウム属細菌入り発酵乳飲食品は、優れた爽快感、牛乳感
があり、保存時の風味劣化が少なく、ビフィドバクテリ
ウム・ビフィダムの生存率が優れているという効果があ
る。用いるアルカリ塩は、炭酸カリウム、リン酸水素二
カリウム、炭酸ナトリウム、炭酸水素ナトリウム、水酸
化ナトリウム、水酸化カリウム等が、ビフィドバクテリ
ウム・ビフィダムの生残性改善効果の点から好ましい。EFFECTS OF THE INVENTION The fermented milk food and drink containing Bifidobacterium genus bacteria obtained by the present invention has excellent refreshing feeling and milky feeling, little deterioration of flavor during storage, and survival rate of Bifidobacterium bifidum. Is effective. As the alkali salt to be used, potassium carbonate, dipotassium hydrogen phosphate, sodium carbonate, sodium hydrogen carbonate, sodium hydroxide, potassium hydroxide and the like are preferable from the viewpoint of the effect of improving the survival of Bifidobacterium bifidum.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 丹野 由紀 東京都港区東新橋１丁目１番19号 株式会 社ヤクルト本社内 (72)発明者 水澤 進 東京都港区東新橋１丁目１番19号 株式会 社ヤクルト本社内 Ｆターム(参考） 4B001 AC31 AC46 BC14 EC01 4B017 LC02 LK01 LK21 LP05 ────────────────────────────────────────────────── ─── Continued on front page (72) Inventor Yuki Tanno 1-1-19 Higashi-Shimbashi, Minato-ku, Tokyo Yakult Honsha Co., Ltd. (72) Inventor Susumu Mizusawa 1-1-1-1 Higashi-Shimbashi, Minato-ku, Tokyo No. Yakult F-term (reference) 4B001 AC31 AC46 BC14 EC01 4B017 LC02 LK01 LK21 LP05
Claims (3)
リウム属細菌含有発酵乳飲食品であって、原料乳の発酵
が少なくともビフィドバクテリウム・ビフィダムを含む
１種又は２種以上の乳酸菌又はビフィドバクテリウム属
細菌により行われ、かつ発酵後の発酵乳にアルカリ塩が
添加されたものであることを特徴とするビフィドバクテ
リウム属細菌含有発酵乳飲食品。Claims: 1. A fermented milk food or drink containing a Bifidobacterium genus bacterium having a product pH of 5.4 or more, wherein one or more lactic acid bacteria containing at least Bifidobacterium bifidum have fermented raw material milk. Alternatively, a fermented milk food or drink containing a Bifidobacterium bacterium, wherein the fermented milk and food is a product of a Bifidobacterium genus bacterium and an alkali salt added to fermented milk after fermentation.
素二カリウム、炭酸ナトリウム及び炭酸水素ナトリウム
から選ばれる１種又は２種以上であることを特徴とする
請求項１記載のビフィドバクテリウム属細菌含有発酵乳
飲食品。2. The genus Bifidobacterium according to claim 1, wherein the alkali salt is at least one member selected from potassium carbonate, dipotassium hydrogen phosphate, sodium carbonate and sodium hydrogen carbonate. Bacteria-containing fermented milk food and drink.
リウム属細菌含有発酵乳飲食品を製造する際に、原料乳
の発酵を少なくともビフィドバクテリウム・ビフィダム
を含む１種又は２種以上の乳酸菌又はビフィドバクテリ
ウム属細菌により行い、当該発酵工程後の任意の段階
で、飲食品中にアルカリ塩を添加することを特徴とする
ビフィドバクテリウム属細菌含有発酵乳飲食品の製造方
法。3. When producing a fermented milk food or beverage containing a Bifidobacterium genus bacterium having a product pH of 5.4 or more, fermentation of the raw material milk is performed by using at least one or two or more kinds containing at least Bifidobacterium bifidum. A method for producing a fermented milk food or beverage containing a Bifidobacterium genus bacterium, characterized in that the fermentation is carried out by a lactic acid bacterium or Bifidobacterium genus of the present invention, and at any stage after the fermentation step, an alkali salt is added to the food or drink. .
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| JP2010200717A (en) * | 2009-03-05 | 2010-09-16 | Morinaga Milk Ind Co Ltd | Acidic lactic acid bacteria beverage and method for producing the same |
| JP2015116140A (en) * | 2013-12-17 | 2015-06-25 | 株式会社ヤクルト本社 | Method for recovering microorganism |
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| WO2021200900A1 (en) * | 2020-03-30 | 2021-10-07 | 森永乳業株式会社 | Fermentation composition, method for producing fermentation composition, and viability improving agent |
-
2001
- 2001-01-11 JP JP2001003633A patent/JP3459636B2/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010200717A (en) * | 2009-03-05 | 2010-09-16 | Morinaga Milk Ind Co Ltd | Acidic lactic acid bacteria beverage and method for producing the same |
| JP2015116140A (en) * | 2013-12-17 | 2015-06-25 | 株式会社ヤクルト本社 | Method for recovering microorganism |
| JP2021511045A (en) * | 2018-01-19 | 2021-05-06 | ラデフ、ジフコ | How to make food from yogurt |
| JP7082205B2 (en) | 2018-01-19 | 2022-06-07 | ラデフ、ジフコ | How to make food from yogurt |
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| JP7381024B2 (en) | 2018-01-19 | 2023-11-15 | ラデフ、ジフコ | How to make food from yogurt |
| WO2021200900A1 (en) * | 2020-03-30 | 2021-10-07 | 森永乳業株式会社 | Fermentation composition, method for producing fermentation composition, and viability improving agent |
| CN115334891A (en) * | 2020-03-30 | 2022-11-11 | 森永乳业株式会社 | Fermentation composition, method for producing fermentation composition, and survival rate improving agent |
| EP4129074A4 (en) * | 2020-03-30 | 2024-03-27 | Morinaga Milk Industry Co., Ltd. | Fermentation composition, method for producing fermentation composition, and viability improving agent |
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