JP2002238494A - Method for producing lactobacillus fermented liquor, and food using the same as raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide food and medicine such as lactic acid bacteria beverage, where unpleasant taste, smell or bitterness of yeast is ameliorated and reduced. SOLUTION: The objective method for producing lactobacillus fermented liquor is characterized by fermenting dry yeast with lactobacillus, and the food and medicine using the fermented liquor as a raw material are provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a novel fermented lactic acid bacterium and a food / medicine using the fermented liquor as a raw material.

[0002]

2. Description of the Related Art Yeast has been used in the manufacturing process of fermented foods for a long time. The brewing industry using yeast, such as bread and beer, as well as miso, soy sauce, and sake, which are indispensable for Japanese dining tables, is modern. Earlier, it occupied an important position in industry.

[0003] In recent years, as the biochemical elucidation of the components in yeast cells has progressed, active efforts have been made to actively use yeast in view of the nutritional characteristics and pharmacological effects of yeast. The nutritional properties of yeast include (1) a good balance of high-quality, high-protein, essential amino acids, (2) abundant vitamins,
It is rich in mineral content, (3) rich in nucleic acids and polysaccharides, etc., and is used as a general vitamin supplement, gastrointestinal drug, and feed fortifier because of the above effects.

[0004] However, when yeast is to be incorporated into processed foods for the purpose of fortification, there are often restrictions on the use and amount of the yeast, because of the undesirable odor, bitterness, and taste unique to yeast. That is, if the tablet type, the smell of yeast, bitterness, etc. will not be felt much, but in order to obtain the desired effect, it is necessary to ingest a large amount of tablets,
It is difficult to take continuously every day. On the other hand, if it is in the form of a beverage, it is easy to ingest the required amount (effective amount),
It is very difficult to drink due to the smell and bitterness of yeast.

[0005] Therefore, as a method of masking the unpleasant odor of yeast, conventionally, addition of chemical substances and flavors, heat treatment,
Enzyme treatment has been proposed and implemented. However, these methods have drawbacks such as insufficient effect, complicated operation, not economical, and hygienic problems.Yeast is a health food material despite its high nutritional value. Is not fully utilized at present.

On the other hand, a technique has been proposed in which live yeast is treated with a yeast cell wall lysing enzyme, followed by lactic acid fermentation. In this case, however, there is a problem of microbial contamination during the enzyme treatment, and the yeast is contained in yeast cells by the enzyme treatment. Proteins, peptides and the like are completely eluted and some of them are decomposed into amino acids, which is not preferable in terms of flavor.

Various methods have been proposed to improve or reduce the unpleasant taste and unpleasant odor of raw materials by fermenting cereals, vegetables, livestock meat and the like with yeast, lactic acid bacteria, koji mold and the like.
The idea of improving and reducing the unpleasant taste, unpleasant odor, and bitterness of the yeast itself by lactic acid bacteria fermentation has not been developed so far.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing a lactic acid bacterium fermented liquid of yeast which does not have the above-mentioned disadvantages, and a food or a medicine using the fermented liquid as a raw material.

[0009]

In view of such circumstances,
The present inventor can easily ingest high nutritional value yeast easily and deliciously, as a result of intensive studies to provide a desirable processed food, by fermenting dry yeast with lactic acid bacteria,
It has been found that a highly palatable beverage can be obtained in which the unique unpleasant odor, bitterness and taste of yeast are masked.

That is, the present invention relates to the inventions described in the following items. Item 1 characterized by fermenting dry yeast with lactic acid bacteria,
A method for producing a fermented lactic acid bacterium. Item 2 Fermentation is carried out under aerobic conditions. Item 1
The manufacturing method as described. Item 3. The method according to Item 1 or 2, wherein the fermentation is performed in the presence of a malt extract. Item 4 Lactobacillus rhamnosus and Lact as lactic acid bacteria
Item 4. The method according to any one of Items 1 to 3, wherein at least one selected from the group consisting of obacillus plantarum is used. Item 5. The method according to any one of Items 1 to 4, wherein the dried yeast is a dried brewer's yeast. Item 6. A food product obtained from a fermented lactic acid bacterium obtained by fermenting dry yeast with lactic acid bacteria. Item 7 The food according to Item 6, which has an intestinal action. Item 8 A constipation drug containing, as a raw material, a lactic acid bacteria fermented solution that can be obtained by fermenting dry yeast with lactic acid bacteria. Item 9: An intestinal medicine containing, as a raw material, a lactic acid bacteria fermented solution that can be obtained by fermenting dry yeast with lactic acid bacteria.

[0011]

DETAILED DESCRIPTION OF THE INVENTION In the present invention, dried yeast is used. Dried yeast is obtained by drying and pulverizing live yeast by methods such as drum drying, spray drying, and through-flow drying.
The water content is 10% or less. In the present invention, active dry yeast may be used, or inactive dry yeast may be used.

[0012] Commercially available yeast raw materials include live yeast, yeast extract, and dried yeast. The reasons for using dried yeast in the present invention are as follows.

[0013] Raw yeast includes mannan, glucan, protein,
Due to the existence of extremely strong cell walls composed of fat and the like, there is a drawback that digestibility is poor and the utilization rate of abundant nutrients contained in the cells is low. The yeast extract is an extract obtained by extracting water-soluble components after autolyzing or enzymatically decomposing live yeast. The yeast-derived protein is decomposed into peptides and amino acids by enzymatic decomposition and the like, and the taste is too strong to limit the amount of compounding. Is difficult. On the other hand, the dried yeast has a strong cell wall structure loose in the drying step, and has an increased cytoplasmic permeability, so that it has good digestibility and absorption, and its taste is not as strong as yeast extract. For this reason, dry yeast is used as a raw material in the present invention.

As a raw material of the dried yeast, brewer's yeast, baker's yeast, tolula yeast, petroleum yeast, sake yeast, and the like are suitable, and in particular, brewer's yeast obtained as a by-product during brewing of beer is cheaply and stably available. It is more preferable because it is possible.

In the present invention, any lactic acid bacteria can be used without particular limitation, and may be any of a facultative hetero-fermentation type, an absolute homo-fermentation type, and an absolute hetero-fermentation type. Among these, bacteria belonging to the genus Lactobacillus are preferred from the viewpoint of fermentability of the dried yeast, and lactobacilli of the facultative heterofermentative type of the genus Lactobacillus are more preferred. Furthermore, in view of the masking effect of the flavor of dried yeast, Lactobacillus plantarum, Lactobacillus
Rhamnosus, Lactobacillus casei, Lactobacillus alimentarius, Lactobacillus coriniformis and the like are preferred, and in particular Lactobacillus plantarum,
Lactobacillus rhamnosus is preferred. These can be used alone or in any combination.

Lactococci such as Streptococcus lactis and Enterococcus faecium can also be used as lactic acid bacteria in the method of the present invention. However, these cocci are preferably used in combination with lactic acid bacteria belonging to the genus Lactobacillus for fermentation of dry yeast. .

In the method of the present invention, after preparing a suspension of dried yeast of about 1 to 30% by weight, preferably about 5 to 20% by weight, a saccharide source that can be assimilated by lactic acid bacteria is added to the suspension. About 0.5 to 20% by weight, preferably 1 to 10% by weight
It is desirable to add to such an extent. The carbohydrate source is not particularly limited as long as the lactic acid bacteria can assimilate, for example, glucose, xylose, fructose, saccharose, maltose, trehalose, palatinose, lactose, galactose, galactooligosaccharide, fructooligosaccharide, Examples include soybean oligosaccharides, maltooligosaccharides, isomaltooligosaccharides, xylo-oligosaccharides, sugar alcohols obtained by hydrogenating these sugars, and malt extract. Among these, malt extract is most preferable in view of the masking effect of the flavor of the dried yeast. Here, the malt extract is obtained by saccharifying malt by a method substantially similar to the brewing operation in beer brewing, filtering the saccharified solution, and then concentrating the powder, or further drying the powder, and is commonly used in the field of food. Can be used. These carbohydrate sources may be added alone or in combination.

In preparing the suspension of dried yeast, animal milk, reduced skim milk, soybean powder, soybean separated protein, soymilk, Whey: One or more of grinds, squeezed juices, and squeezed juice concentrates of vegetables and fruits can be used in a range that does not inhibit fermentation by lactic acid bacteria.

The medium prepared as described above is desirably subjected to heat sterilization at 90 ° C. for about 5 minutes prior to fermentation.

The fermentation can be carried out, for example, at about 25 to 42 ° C., preferably about 30 to 38 ° C., according to a standard method, by inoculating a starter with about 0.5 to 2% by weight of the dried yeast suspension. The starter uses lactic acid bacteria used for fermentation,
It can be prepared by culturing according to a standard method using a known medium such as 10-15% reduced skim milk to which yeast extract, peptone and the like are added.

Lactic acid bacteria are facultative anaerobic bacteria, and the usual lactic acid bacteria fermentation solution production process is performed by static fermentation under anaerobic conditions. Also in the method of the present invention, a masking effect of dry yeast can be obtained in stationary fermentation under anaerobic conditions. However, the present inventor has found that by performing fermentation under aerobic conditions such as stirring the fermented solution with a propeller stirrer or the like during fermentation, the masking effect of the unpleasant odor of the dried yeast is further enhanced as compared with static fermentation. I found it. Therefore, in the method of the present invention, the fermentation step using lactic acid bacteria is preferably performed aerobically.

The fermentation time can be appropriately set depending on the concentration of the dried yeast and other components. Usually, the fermentation time is about 8 to 48 hours so that a fermentation liquid suitable for a desired final product can be obtained based on the amount of lactic acid produced. The end point of the fermentation may be appropriately determined.

The fermented lactic acid bacterium thus obtained is masked for the taste and odor of yeast, and the protein contained in brewer's yeast is not decomposed into amino acids. Is excellent,
It is suitable as a raw material for food.

In the present invention, the lactic acid bacteria fermented liquor produced as described above has a dry yeast content in the final product of 0.5 to 0.5%.
Dilute to about 10.0% by weight, and add additives such as sweeteners, fruit juice, vegetable juice, sour agents, flavoring agents, coloring agents, and fortifying agents, which are usually used in foods, as needed. Can be obtained. Of course, the fermented liquid may be used directly as a lactic acid fermented beverage.

The lactic acid bacteria drinks are mainly non-dairy lactic acid bacteria drinks that do not use milk as a raw material. However, lactic acid bacteria drinks using milk as a part of the raw material (such as live lactic acid lactic acid drinks and sterilized lactic acid lactic acid drinks) ).

With respect to other food forms, the fermented lactic acid bacterium of the present invention can be used as it is or after being processed by concentration, drying, etc., and then mixed with any food. For example, it can be prepared into foods in the form of powdered beverages, tablets, capsules, candy, jelly, yogurt, chocolate, fried confectionery, baked confectionery, bread, cakes and the like. Also in these foods, the taste of yeast and the smell of yeast are masked, and they are excellent in flavor and easy to ingest.

The term "food" in the present specification includes lactic acid bacteria beverages and other foods prepared from the above-mentioned lactic acid bacteria fermented liquid.

The food prepared from the fermented lactic acid bacterium obtained by the method of the present invention contains good-quality proteins and essential amino acids in a well-balanced manner, is rich in vitamins and minerals, and is rich in vitamin supplementation and nutritional enhancement. Can be expected.

Therefore, the food of the present invention can be used as a health food, a functional food, a food for specified health use, or a food for the sick, intended for people who tend to eat unevenly or who have an irregular diet. Can be.

Further, in the method of the present invention, since the dry yeast is fermented as it is, it contains the cell wall or a part thereof. Since the main component of the cell wall is β-glucan, which is known to function like dietary fiber in the body, it exerts intestinal action in combination with lactic acid bacteria.

Specifically, as shown in the following examples,
The food prepared using the lactic acid bacteria fermented liquid obtained by the method of the present invention as a raw material includes the number of defecations, the shape and hardness of the stool (softness), the volume of the stool, the feeling after stool (clearness), and the like.
It has the effect of improving bowel movement and convenience. In addition, by improving bowel movement and stool, an effect of improving skin roughness, breakouts, abdominal bloating, and the like that accompanies it can be expected.

Therefore, the food of the present invention is useful for
It can be used for applications such as health foods, functional foods, foods for specified health use, or foods for the sick.

The food prepared from the fermented lactic acid bacterium obtained by the method of the present invention contains a cell wall mainly composed of β-glucan which functions as a dietary fiber in the body or a part thereof. Therefore, in combination with lactic acid bacteria, it can be expected to have an immunostimulating effect and an effect of regulating immune function.

Therefore, the food of the present invention can be used for applications such as health foods, functional foods, foods for specified health use, or foods for the sick, for enhancing immunity or for regulating the immune function.

The fermented lactic acid bacterium can be used not only as a food material but also as a drug material, a culture medium material, an animal drug material, a feed material and the like.

For example, pharmaceuticals made from the above-mentioned lactic acid bacteria drink are useful as constipation drugs, intestinal medicines, laxatives (laxatives), because they have the effect of regulating bowel movements and improving bowel movements and feces. is there.

Such a pharmaceutical composition is put into practical use as a general pharmaceutical preparation by using the fermented lactic acid bacterium of the present invention as a pharmaceutical raw material and using it together with a suitable non-toxic pharmaceutically acceptable carrier. .

As the dosage unit form of the above pharmaceutical preparation, various forms can be selected, and typical examples are solid preparations such as tablets, pills, granules and capsules; powders such as powders for internal use Preparations: liquid preparations such as solutions, suspensions, emulsions, syrups and the like.

The above-mentioned pharmaceutically acceptable carriers used in the pharmaceutical preparation of the present invention include binders, disintegrants, surfactants, absorption promoters, and adsorbents which are usually used depending on the use form of the preparation. Examples include diluents or excipients such as agents, lubricants, fillers, extenders, and humectants. These are appropriately selected and used according to the dosage unit form of the obtained preparation.

Further, the pharmaceutical preparation of the present invention may contain a preservative, a sweetening agent, a coloring agent, an antioxidant, a preservative, a flavor, a flavoring agent, and other pharmaceuticals, if necessary, to prepare a pharmaceutical preparation. You can also.

The above pharmaceutical preparation can be prepared according to a conventional method in the above-mentioned form. In addition, the pharmaceutical preparation,
Usually administered orally.

The amount of the food or pharmaceutical preparation of the present invention to be taken is appropriately selected depending on the purpose of ingestion, the form of the food or the pharmaceutical preparation, the age, sex, and other conditions of the ingestor. As per 0.01 adult per day
The dose is preferably about 20 g, preferably about 0.1 to 10 g, and can be taken once a day or divided into two to four times a day.

[0043] The food or pharmaceutical preparation of the present invention can have a period of intake depending on the purpose.

For example, in order for a person with constipation to improve the symptoms of constipation, it takes about 1 day to 12 weeks until the symptoms are improved.
Preferably, it is preferably taken continuously for about 3 days to 3 weeks, and after improvement, 1 to 7 days a week, preferably 2 to 3 weeks.
It is desirable to maintain the bowel habit by ingesting for about 4 days.

For a person with constipation, a person who tends to be constipated, a person who tends to be constipated, a person who tends to be constipated, etc., about 1 to 7 days, preferably 2 to 4 days a week to maintain the defecation habit. At a moderate rate, the food or pharmaceutical formulation of the present invention can be taken continuously to condition the stomach and make it less prone to constipation.

In order for a person with loose stool to improve the stool hardness, the stool is usually taken continuously for about 1 day to 24 weeks, preferably for about 3 days to 12 weeks, until the stool hardness is improved. It is preferable to maintain the bowel habit by ingesting about 1 to 7 days, preferably about 2 to 4 days a week after the improvement.

[0048] The proportion of loose stool to those who tend to loose stool, those who tend to loose stool, and those who tend to loose stool is 1 to 7 days per week, preferably 2 to 4 days. Thus, the food or pharmaceutical preparation of the present invention can be continuously taken.

[0048]

EXAMPLES Hereinafter, the effects of the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. "%" Means% by weight unless otherwise specified.

Test Example 1 A fermentation test of dry yeast was performed using various lactic acid bacteria.

Dry beer yeast 15%, glucose 3%
After adjusting the added suspension, the mixture was sterilized at 90 ° C. for 10 minutes, and immediately cooled to obtain a lactic acid bacteria fermentation medium. Each of these mediums was inoculated with 1% of each of 9 types of lactic acid bacteria starters that had been cultured in advance, and was fermented at 37 ° C. for 28 hours. The starter uses lactic acid bacteria used for fermentation,
It was prepared by culturing for 20 hours at 36 ° C. using a medium consisting of 12% reduced skim milk to which yeast extract was added.

Table 1 below shows the lactic acidity of the fermented liquor after the fermentation and the results of flavor evaluation. In addition, the flavor evaluation was performed by 6 expert panelists, from 1 (unfavorable) to 5 (favorable).
Were scored based on the total score of the five-step evaluation.

[0052]

[Table 1]

The unfermented Comparative Example 1 had a strong yeast taste, while the lactic acid bacteria-fermented Examples 1 to 9 had little yeast taste compared to Comparative Example 1, and had a yeast odor and taste masking. The effect was shown. In addition, as shown in Table 1, a facultative heterofermentative bacterium of the genus Lactobacillus (Coriniformis, Alimentarius, Casei, Rhamnosus and Plantarum) showed a good yeast odor or yeast taste masking effect.

Test Example 2 The type of fermented carbohydrate source and the fermentation conditions during fermentation were examined.

A medium in which the fermented carbohydrate source of Test Example 1 was replaced with various carbohydrates (3% added in terms of solid content) was similarly prepared,
Starting with Lactobacillus rhamnosus 37
Fermentation was carried out at 20 ° C. for 20 hours under static fermentation (Examples 10 to 17) or with a stirrer under stirring conditions (Examples 18 to 25). The lactic acidity of the fermented liquor after completion of the fermentation and the results of flavor evaluation are shown below. In order to analyze the flavor in more detail, one of six expert panelists evaluated the five flavor items (egg taste, bitterness, roughness, taste, and fresh odor).
Scores were given on a total of 5 (unfavorable) to 5 (preferred) evaluations. The results are shown in Tables 2 and 3.

[0056]

[Table 2]

[0057]

[Table 3]

As shown in Tables 2 and 3, fermented liquor having good flavor was obtained in general, but higher flavor was improved by using malt extract as a fermentation sugar source and stirring fermentation. confirmed.

Example 26 Using the fermented solution of lactic acid bacteria of dried yeast obtained in Example 25, each component was mixed according to the following formulation, and a lactic acid bacteria beverage was prepared by a conventional method.

Test Example 3 Beverage A obtained in Example 26 and Beverage B obtained by replacing the fermented solution of lactic acid bacteria of drink A with the fermented solution obtained in Example 17 (Example 2)
7) Beverage C replaced with fermented liquid obtained in Example 10
(Example 28), using beverage C (Comparative Example 3) replaced with the unfermented lactic acid bacterium solution of Comparative Example 2, sensory for 50 general consumers (25 males, 25 females: average age 36 years) An evaluation was performed. Table 4 shows the results.

[0061]

[Table 4]

As can be seen from the results shown in Table 4, the unpleasant odor and unpleasant taste of the yeast are masked by fermenting the dry yeast, which is usually inferior in flavor, with a lactic acid bacterium, particularly a lactobacillus facultative heterotype lactic acid bacterium. In addition, it is possible to obtain a yeast-containing beverage having a remarkably excellent palatability, and it is possible to improve its masking effect by using malt extract as a fermentation homogenous source or by fermenting under aerobic (stirring) conditions. it is obvious.

Test Example 4 The effects of dried brewer's yeast tablets and a beverage made from a fermented solution of lactic acid bacteria on dried brewer's yeast on defecation (constipation and stool) were examined for adults who were conscious of constipation symptoms.

As the dried brewer's yeast tablet, a brewer's yeast obtained in the form of a tablet using a carrier commonly used for tablet production was used. As the lactic acid bacteria fermented beer yeast beverage, the dried beer yeast is used as a lactic acid bacteria ( Lactob
acillus rhamnosus ), and a beverage obtained by blending a lactic acid bacteria fermented solution obtained by fermentation and heat sterilization was used.

Nine volunteers received 25 dried beer yeast tablets daily (3.75 g as dry yeast amount).
The “tablet group”>, 8 cans of lactic acid bacteria fermented beer yeast drink per day (160 g, 3.75 g as dry yeast amount) for 8 persons
<Hereinafter referred to as “drink group”>, each of which was ingested for 3 weeks. The tablet group also received approximately the same amount of water as the beverage at the time of ingestion. A two-week non-ingestion period was provided before the ingestion period, and a questionnaire survey on defecation was conducted. Defecation volume is φ25m
It was made to fill in by looking at the number of cylinders of mx 85 mm (1: 1
Less than 2, less than 2: 3, less than 3: 3, less than 4: 4,
5: 4 or more). The feeling after defecation is 1: clean, 2:
Ordinary 3: Filled out according to the criteria of not clear. During the test period, lactic acid bacteria preparations, lactic acid bacteria drinks, dietary fiber,
Meals except for those who have refrained from taking foods or drugs that may affect bowel movement or stool, such as oligosaccharide-containing beverages, sugar alcohol-enriched beverages and foods, vegetable juices, and pharmaceuticals (antibiotics, intestinal preparations, laxatives) No restrictions were made. The first week of the two weeks before ingestion was set as an adjustment period, and the second week before ingestion was set as a control period.

As a result of performing a statistical test on each group,
For the beverage group, significant improvements were observed in the number of defecations, volume, and feeling (clearness) after defecation during the ingestion period. In the tablet group, there was a tendency to improve bowel movement by ingestion, but this was not a significant difference. In addition, regarding the ease of drinking, there were some volunteers who had difficulty taking 25 tablets daily in the tablet group, but the drink group had a daily intake of 160 g, and odors and bitterness were suppressed. Drinking was not particularly difficult.

Test Example 5 The effects of the same beverage as a raw material containing a fermented solution of dried brewer's yeast on lactic acid bacteria, as in Test Example 4, were examined for stool in adults with loose stool.

One liter of fermented lactic acid bacteria beer yeast drink per day (160 g, 3.7 dry yeast amount) was given to 7 volunteers.
5 g) for 3 months. A two-week non-ingestion period was provided before the ingestion period, and a questionnaire survey was conducted on convenience. The shape and hardness of the stool were recorded according to the following evaluation. Stool shape: 1. Watery 2. Muddy 3. 3. Semi-mixed Banana shape 5. 5. Tick Rolled stool hardness: 1. Very soft 2. Soft 3 Usually 4. Hard 5. Very hard results are shown in Table 5.

[0069]

[Table 5]

As a result of a statistical test, a significant difference was observed in the shape and hardness of the stool during the ingestion period in the direction of improving the shape retention.

From the above results, it has been clarified that the lactic acid bacteria-fermented beer yeast beverage of the present invention is useful for improving bowel movement and stool.

[0072]

According to the present invention, lactic acid bacteria fermentation of dry yeast having high nutritional value but difficult to ingest as processed food is used as a raw material for lactic acid bacteria fermented liquids such as lactic acid bacteria beverages having excellent palatability. Food and pharmaceutical preparations are provided. Also,
ADVANTAGE OF THE INVENTION According to the foodstuff or pharmaceutical preparation which uses the fermented lactic acid bacterium solution of the present invention as a raw material, an intestinal regulation action is obtained, and bowel movement and stool are improved.

[Brief description of the drawings]

FIG. 1 is a diagram showing a change in the number of defecations by a lactic acid bacteria fermented beer yeast beverage.

FIG. 2 is a diagram showing a change in the number of bowel movements due to yeast tablet ingestion.

FIG. 3 is a diagram showing a change in defecation volume due to a lactic acid bacteria fermented beer yeast beverage.

FIG. 4 is a diagram showing a change in defecation volume due to yeast tablet ingestion.

FIG. 5 is a diagram showing changes in sensation (clearness) after defecation by a lactic acid bacteria-fermented beer yeast beverage.

FIG. 6 is a graph showing changes in sensation (clearness) after defecation due to ingestion of yeast tablets.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (reference) A61P 1/14 A61P 1/14 C12N 1/20 C12N 1/20 A // A23C 9/127 A23C 9/127 (C12N 1 / 20 (C12N 1/20 A C12R 1: 225) C12R 1: 225) (C12N 1/20 (C12N 1/20 A C12R 1:25) C12R 1:25) F term (reference) 4B001 AC31 AC32 AC99 BC14 EC05 4B018 LE05 MD81 MD86 ME03 ME11 MF13 4B065 AA30X AA80X BB22 BB26 BC05 BC08 CA42 CA44 4C087 AA01 AA02 AA03 BC11 BC56 CA10 NA14 ZA72 ZA73

Claims (9)

[Claims] 1. A method for producing a lactic acid bacteria fermented liquid, comprising fermenting dried yeast with lactic acid bacteria. 2. The method according to claim 1, wherein the fermentation is performed under aerobic conditions. 3. The method according to claim 1, wherein the fermentation is performed in the presence of a malt extract. 4. The method according to claim 1, wherein the lactic acid bacterium is at least one selected from the group consisting of Lactobacillus rhamnosus and Lactobacillus plantarum . 5. The method according to claim 1, wherein the dried yeast is a dried brewer's yeast. 6. A food product comprising a fermented solution of lactic acid bacteria, which can be obtained by fermenting dry yeast with lactic acid bacteria. 7. The food according to claim 6, which has an intestinal action. 8. A constipation drug containing as a raw material a lactic acid bacteria fermented liquid obtained by fermenting dry yeast with lactic acid bacteria. 9. An intestinal medicine containing, as a raw material, a fermented lactic acid bacterium obtained by fermenting dry yeast with lactic acid bacteria.