JP2004344146A - Product enclosed with microorganism having thermal resistance and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a product enclosed with microorganisms having thermal resistance, enabling eating and as useful living microorganisms through protecting the microorganisms from heat enable to be mixed with a food requiring a cooked process, and to provide a method for producing the product. <P>SOLUTION: This product enclosed with the microorganisms having thermal resistance comprises a solid comprising a coagulating agent, the microorganisms scattered in the solid and foam scattered in the solid. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
This invention protects microorganisms such as useful enteric bacteria such as yogurt, which is a health food, from the heat of cooking, and protects them from acid alkali such as gastric juice and bile and supplies them to the intestine to enhance intestinal regulation. The present invention relates to a microbial inclusion having heat resistance or chemical agent resistance.
[0002]
[Prior art]
Conventionally, useful enteric bacteria such as yogurt are known to be killed by gastric juice and bile when eaten, and that very few enteric useful bacteria reach the intestine alive. For this reason, there has been a health food in which useful intestinal bacteria are encapsulated in capsules or microcapsules. There is also a yogurt product in which a small amount of gelatin, pectin, or agar is added to yogurt, but this is used as an additive to maintain a smooth texture and shape of the product. There are also powders of bacteria that have been hardened by pressure. In addition, there is a method in which cells are mixed with alginate, injected into a coagulated salt solution with a nozzle, solidified, and dried (for example, see Patent Documents 1 and 2). There is still nothing to add to things that require heat processing, such as cookies.
[0003]
[Patent Document 1]
JP-A-8-242773
[Patent Document 2]
JP-A-60-141281
[0004]
[Problems to be solved by the invention]
This had the following disadvantages.
(A) A method for entrapping dried intestinal bacteria in capsules or microcapsules has gastric juice resistance, but heat resistance is difficult. In addition, the process is complicated and expensive, and the film is broken when chewed, so that there is no effect of protecting useful enteric bacteria from gastric juice. (B) Foods that assist in the coagulation of yogurt with a small amount of gelatin or agar are pleasant to the touch when eaten, but the bacteria are killed at temperatures above 40 ° C. Further, since the concentration of agar is used at a low concentration of 0.2 to 0.5%, the strength of the gel is weak, and the shape of the gel collapses or the gel melts only by adding water or applying vibration. It has little effect on protecting intestinal useful bacteria from gastric juice and bile. (D) The method of mixing bacterial cells with alginate, injecting it into a coagulated salt solution with a nozzle, solidifying it, and drying it is also difficult in heat resistance. In addition, the bacteria concentrated by a centrifugal separator are taken out and washed several times to increase the cost. It is not possible to increase the density of bacteria by merely mixing them, and it is difficult to allow microorganisms to penetrate into the details of the gel network structure. These conventional products die at the high temperature of baking cookies and the like, and are difficult to mix with foods that require heat processing.
[0005]
[Means for Solving the Problems]
As shown in the structural conceptual diagram of FIG. 1, the foam has a foam structure in which microorganisms and air bubbles are dispersed in a solid such as a solidified solid solidified by a coagulant, thereby preventing heat conduction and having heat resistance. It also has a structure that protects microorganisms from acids such as gastric juice, alkalis such as bile, chemicals such as bactericides, and external stimuli. Then, as shown in FIG. 2, if bubbles are also introduced into the capsule structure coating, the heat resistance increases.
When the solidified solid is a gel, the microorganism is surrounded by the gel, and the diffusion rate according to the concentration gradient of acids, alkalis, and the like contained in gastric juice and bile is reduced. As a result, the penetration rate of the acid, alkali, or disinfectant is reduced, and the resistance to the chemical agent is increased. The chemical resistance is gastric juice resistance, that is, acid resistance, bile resistance, that is, alkali resistance, and a bactericide. Even conventional yogurt, when eaten after a meal, reaches the intestines, albeit a little, due to the thin stomach acid. Hardening with a coagulant increases the probability of reaching the intestine.
If microorganisms are dispersed in the solidified solid, even if they are broken by chewing when ingesting, the microorganisms are always dispersed in the solidified solid because the microorganisms are dispersed in the solid. I have. On the other hand, in the method of covering microorganisms with a film such as a microcapsule, the film is broken when chewed at the time of ingestion, and has no chemical agent resistance.
As an outline of the production means, first, a coagulant, a foaming agent, and a culture solution are added and foamed. Next, coagulation fermentation, that is, coagulation and fermentation, or fermentation and coagulation are performed simultaneously. When adding the microorganisms, the temperature may be reduced to the growth temperature of the microorganisms so that the microorganisms are inoculated and the microorganisms may be inoculated anywhere before the coagulation and fermentation step so as not to die at high temperatures. By this foam coagulation fermentation, fermentation is performed in a state in which bubbles and microorganisms are dispersed in a culture solution containing a coagulant, the microorganisms proliferate, active ingredients such as lactic acid are produced, and the microorganisms are confined in the network structure of the foamed gel. In addition, a homogeneous product can be easily obtained. Therefore, the size can be reduced to the level of powder. By making the powder, the grainy feeling when eaten is eliminated, and it can be mixed with various foods. In the case of agar, it exists as a molecule of a random coil in a solution state, but associates upon cooling to form a three-dimensional network structure of a double helix structure. By this coagulation fermentation, microorganisms are fermented in a state in which the microorganisms are dispersed in a culture solution solidified with a coagulant, the microorganisms proliferate, and active ingredients such as lactic acid are produced abundantly. A homogeneous product containing the active ingredient is easily obtained. Bacteria have a size of 0.2 to 10 μm, most of which are rod-like, spherical or fibrous and have a size of 0.5 to 1 μm. On the other hand, if yogurt is mixed with a coagulant such as agar to simply coagulate, it is difficult to produce a homogenous product because the yogurt and coagulant are partially separated, and it is difficult to increase the density of microorganisms just by mixing them. It is not possible, and it is difficult to penetrate microorganisms into the details of the gel network.
Microorganisms such as lactic acid bacteria solidified with a coagulant are dried or desolvated to reduce the amount of water and the like, so that they can be stored at room temperature. In addition, heat conduction is reduced and heat resistance is further increased. The penetration rate of gastric juice and bile penetrates further, and the resistance to chemical agents is further increased. Also, the density of microorganisms can be increased. Even when the amount of the coagulant is small, by drying, the strength of the solid is increased and the resistance to the chemical agent is increased.
Since the coagulation fermentation is used as it is or after being used after drying, it is not necessary to take out the cells with a centrifugal separator. Also, such as when mixing the microorganisms, usually so that the microorganisms do not die, the temperature setting is severe, but in the case of the present invention, if there are microorganisms that have not died even a little, after coagulation, fermentation Therefore, there is no problem even if the temperature is somewhat high.
The coagulant used in the present invention includes a gelling agent or an adhesive such as agar, pectin, gelatin, mannan such as konjac, galaginan, xanthan gum, alginic acid, alginate, locust bean gum, starch, funori, and gum arabic. In addition, the combination of coagulants preferably has a chemical resistance to gastric juice and bile and has an enteric property in the intestine in order to allow useful enteric bacteria to reach the intestine alive. If heat resistance is required, a material that is resistant to heat is preferred. Examples of the microorganism include, but are not particularly limited to, kefir bacteria used in yogurt, Caspian sea yogurt bacteria, and Lactobacillus Lactobacillus genus Lactobacillus. L. acidophilus, L. acidophilus L. gasseri, L. L. casei, L. Bulgaricus (L. bulgaricus), E. coli of the genus Enterococcus. E. faecium, E. E. fecalis, Streptococcus sp. Thermophilus, S. thermophilus. S. salivarius, Bacillus sp. Coagulans, B. coagulans; Natto (B. natto) and the like can be exemplified. Bifidobacteria include Bifidobacterium genus Bifidobacterium. Bifidum, B. B. infantis, B. infantis; B. breve, B. Longum (B. longum) and the like can be exemplified. The foaming agent or surfactant is not particularly limited, but is gelatin, protein such as egg white, egg yolk, milk, or a protein decomposed product, saponin, lecithin and the like.
A microbial inclusion having heat resistance and chemical agent resistance comprising the structure or the production method as described above, and a production method thereof.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
Embodiments of the present invention will be described below.
Example 1 This will be described with reference to FIGS. (First step): Agar, which is a coagulant and a dietary fiber, is mixed with water, boiled and dissolved to produce a coagulant solution. In this example, a coagulant solution was prepared using a 45: 1 weight ratio of water to agar. The coagulant is required to be in an amount equal to or greater than the degree of coagulation in the ninth step, and is desirably equal to or higher than the concentration usually consumed as agar. The agar used was Kanten Cook from Ina Food Industry. (Second step): Sugar and sugar beet are mixed to produce a mixed sugar. In this embodiment, the weight ratio of sugar to beet sugar was 5: 1. The sugar has both a role of sweetness and a role of a culture solution of the fungus. (Third step): The mixed sugar of the second step is mixed with the coagulant solution of the first step to produce a sugar coagulant solution. In this example, a sugar coagulant solution was prepared with a weight ratio of coagulant solution to mixed sugar of 8: 1. (Fourth step): A skim milk solution as a culture solution is produced at a weight ratio of water to skim milk of 4: 1. When the sugar coagulant solution is mixed, warm it to a temperature at which the solution does not solidify. In this example, the test was performed at 50 ° C. Before heating, leave one tenth to make the seed solution. Milk and skim milk itself has a foaming effect and also acts as a foaming agent. The bubbles disappear over time, but when mixed with agar, the bubbles are more likely to form and hardly disappear. (Fifth step): An equal weight of the culture foaming agent solution of the fourth step is added to and mixed with the sugar coagulant solution obtained in the third step to produce a culture foaming agent coagulant solution. (Sixth step): One tenth of the culture foaming agent liquid of the fourth step and yogurt are mixed at a weight ratio of 1: 2, and warmed to a temperature suitable for fermentation to produce a seed solution. By making the seed a solution, it becomes easier to disperse it in the culture foaming agent coagulant solution. There is an optimal temperature for the growth of microorganisms, and if the temperature is raised too high it will die. On the other hand, if the temperature of the seed solution is too low, when it is mixed with the culture foaming agent coagulant solution, it coagulates at the stage of stirring, and the microorganisms cannot be sufficiently dispersed in the culture foaming agent coagulant solution. In this example, the test was performed at 35 ° C. Kefir yogurt or Caspian sea yogurt was used. (Seventh step): The culture foaming agent coagulant solution of the fifth step is foamed by foaming. While stirring with a whisk, cool to a degree that does not solidify. In this example, the temperature was lowered to 43 ° C. Smaller bubbles are more difficult to break. Therefore, it is necessary to foam sufficiently. Ultrasound may be used to make the foam fine enough. For example, ultrasonic waves are applied after foaming with a whisk. (Eighth step): The foamed culture foaming agent coagulant solution of the seventh step and the seed solution of the sixth step are mixed at a weight ratio of 6: 1 and stirred to disperse and inoculate the seeds of the microorganism. Depending on the type of coagulant, foaming agent, and microorganism, the temperature and weight ratio of the culture coagulant solution and the seed solution are adjusted so that the culture foaming agent coagulant solution does not solidify, bubbles are not easily eliminated, and microorganisms are hardly killed. Need to decide. When the amount of inoculated microorganism is small, it is necessary to increase the fermentation time. Here, the concentration of agar became approximately 0.8%. (Ninth step): The liquid mixture of the eighth step is immediately cooled and solidified before bubbles disappear. After that, ferment at an appropriate temperature. In this example, the test was performed at 25 ° C. The optimum fermentation temperature varies depending on the type of microorganism. In the case of agar, it gels around 40 ° C. Therefore, once the temperature is lowered and solidified before the bubbles disappear, even if the temperature is raised, the bubbles do not disappear and fermentation can be performed in a foamed structure. As the fermentation proceeds, lactic acid increases, so the degree of fermentation was judged based on the aroma. It is desirable to immediately proceed to the ninth step so that the useful intestinal bacteria will not be killed by heat and the bubbles will not disappear in the eighth step. However, even with some death, fermentation in the ninth step can increase the number of microorganisms. Although the seed solution is produced in the sixth step, the seeds of the microorganisms in powder or solid state may be directly introduced in the eighth step. The product obtained in the ninth step may be used as it is, but as in Example 10, by drying, the heat resistance is increased. Milk may be used instead of skim milk solution. Sugars, vitamins, minerals, and the like may be mixed with the culture solution to facilitate propagation of useful intestinal bacteria. In the case of an anaerobic bacterium, carbon dioxide gas, nitrogen gas or the like is added.
Example 2: Foaming agent added type In the first step of Example 1, gelatin as a foaming agent is added. Agar, which is a coagulant / dietary fiber, and gelatin, which is a foaming agent, are mixed in water, boiled and dissolved to produce a foamed coagulant solution. In this example, the operation was carried out at a weight ratio of water, agar and gelatin of 45: 0.8: 0.2 to prepare a foamed coagulant solution. In this step, it is necessary to raise the temperature to a temperature at which the coagulant and the foaming agent melt. The foaming agent may be foamed, but is desirably added to such an extent that bubbles are not easily eliminated during the coagulation process. The second and subsequent steps are the same as in the first embodiment. As described above, there is provided a method for producing a microbial inclusion, which comprises mixing a coagulant, a foaming agent, a culture solution, and microorganisms, foaming and coagulating and fermenting the mixture, and confining the microorganisms and bubbles in the coagulant.
Example 3: Bubble volume control type When all of the culture foaming coagulant solutions of Examples 1 and 2 are foamed and foamed, the film of the foam becomes thin and may be easily broken during drying. Therefore, it is necessary to reduce the amount of bubbles. In the seventh step of Example 1 or Example 2, a part is foamed and added to the rest to adjust the amount of bubbles. At that time, since the bubbles are easily floated, it is necessary to cool and solidify the bubbles immediately after mixing to fix the bubbles. In this example, half of the cultured foaming coagulant solution produced in the fifth step was foamed, the remaining cultured foaming coagulant solution was added, and then the microorganism was inoculated and stirred, and immediately cooled and coagulated. Thus, as described above, a microorganism characterized by mixing a coagulant, a foaming agent, a culture solution, and microorganisms, partially foaming, coagulating and fermenting, and confining the microorganisms and regulated bubbles in the coagulant. This is a method for producing an enclosure.
Example 4: Carbonated water foaming type In the seventh step of the first and second embodiments, foaming is performed not with a whisk but with carbonated water. Since the concentration of the coagulant or the culture solution is reduced by the carbonated water, the coagulant solution or the culture solution needs to be thickened. This type also has a new texture due to carbonic acid. As described above, a method for producing a microorganism-filled material, comprising mixing a coagulant, a foaming agent, a culture solution, and microorganisms, foaming the mixture with carbonated water, coagulating and fermenting, and confining the microorganisms and bubbles in the coagulant. It is.
Example 5: Decompression type In Examples 1 and 2, when bubbling is performed under reduced pressure and returned to normal pressure and coagulated, fine bubbles are formed, and after drying, the bubbles are not easily broken. As described above, the present invention provides a method for producing a microbial inclusion, characterized by foaming under reduced pressure, coagulating and fermenting at normal pressure, and confining microorganisms and air bubbles in a coagulant.
Example 6 : In the first step of Examples 1 to 5, a plurality of coagulants such as starch, pectin, gelatin, funori and gum arabic may be combined. It is possible to provide a mixed type of coagulant which can adjust chemical resistance and heat resistance and is characterized by an optimal combination of coagulants which is easily dissolved in intestinal fluid. Add dietary fiber such as mannan, bran, burdock and mushrooms. The types of mushrooms are not limited, such as shiitake mushrooms, enoki mushrooms, and agarsk. By reinforcing dietary fiber, it is possible to provide a dietary fiber-reinforced type characterized by supplying an environment in which useful enteric bacteria are proliferated in the intestine. In the step before coagulation, minerals such as Ca, Mg, and Fe, various vitamins, or food extracts or foods are added. The food may be herbs or spices, or fermented. Mg has a laxative function and herbs have a medicinal function. That is, it is possible to provide a product characterized by being able to simultaneously supply nutrients and functions to living bodies such as humans and animals by enhancing at least one of minerals, vitamins, and food extract.
Example 7 : Various bacteria coexist in the intestine. Therefore, in Examples 1 to 6, it is possible to provide a mixed type of bacteria characterized by making a combination of bacteria that easily settle in the intestine of each individual by combining a plurality of bacteria. When anaerobic bacteria are used as seeds, the process is performed in a sealed state such as carbon dioxide or nitrogen gas, or a reducing agent such as vitamin C or an oxygen absorbent is added so that the anaerobic bacteria can be fermented. Proliferates bifidobacteria and the like. When foaming, foaming is performed in the absence of oxygen such as carbon dioxide gas or nitrogen gas so that oxygen does not enter. In the case of the carbonated water foaming type of the fourth embodiment, carbon dioxide gas is generated, so that it can be manufactured without much concern about mixing of oxygen. Thus, a method characterized by growing anaerobic bacteria can be provided. In addition, a mixture of anaerobic bacteria and aerobic bacteria can be used. During coagulation and fermentation, culture in a sealed container or restrict the inflow of oxygen to prevent oxygen from entering from outside. After an aerobic bacterium grows and oxygen is consumed at first, an anaerobic bacterium grows. That is, the present invention provides a method characterized by allowing aerobic bacteria and anaerobic bacteria to coexist and grow.
Example 8: Direct dispersion coagulation method A method in which a microbial powder mixed with a concentrated microbial solution, microbial powder, or hydrophobic oil is directly mixed with a coagulant, dispersed and coagulated. In the case of foaming, a method in which microbial powder or a mixture of microbial powder in hydrophobic oil or the like is directly mixed with a foamed coagulant, dispersed and coagulated. Microbial powder may be mixed with the foaming coagulant before foaming. A mixture of bacteria in a hydrophobic substance such as soybean oil, olive oil, sesame oil, germ oil, coconut oil, rapeseed oil, grape seed oil, etc. is dispersed in a foamed foaming coagulant solution and coagulated. Increase. In the first step, such as in Example 1, after the coagulant solution is prepared, the temperature is lowered to a temperature below the freezing point. While foaming, lower the temperature. If agar, lower to around 40 ° C. Bacterial powder or a mixture of bacterial powder in a hydrophobic oil or the like is added to a coagulant solution, stirred, dispersed, and coagulated. Alternatively, in the eighth step of Example 1, instead of the seed solution, bacterial powder is added, or a mixture of bacterial oil and hydrophobic oil or the like is added. This has the effect of simultaneously adding nutrients for the bacteria to grow in the intestine. In the case of an anaerobic bacterium, it is advisable to perform the treatment by encapsulating carbon dioxide gas or to add a reducing agent such as vitamin C. The coagulation solution may contain at least one of dietary fiber, minerals, vitamins, or an extract of food. The solvent of the coagulant may be a substance other than water. In the case where the gelling agent is alginic acid such as sodium alginate, at a temperature at which bacteria of 40 ° C. or less do not die, a microbial powder or a concentrated microbial solution is dispersed in a coagulant solution or a foamed coagulant solution. It may be immersed in a solution containing Ca ions and solidified. That is, a foaming coagulant solution or a mixture of a foaming coagulant solution, a culture solution, dietary fiber, minerals, vitamins, and at least one of food extract extracts mixed with bacterial powder or a hydrophobic substance mixed with bacterial powder. Is dispersed and solidified.
Example 9: Strength strengthening type Certain chemical substances such as Ca ions, Mg ions, K ions, and charged substances of polymers, which promote solidification or enhance the strength of solids with a cross-linked structure, etc., and increase the penetration rate of H ions, HO ions, etc. You may slow down. It may be added in the coagulation step of Examples 1 to 8, or may be soaked after coagulation. As described above, according to the present embodiment, it is possible to provide a microbial inclusion in which coagulation is promoted by a chemical substance or solid strength is enhanced in Examples 1 to 8 and the like.
Example 10: Dry type By drying, the bacteria become asleep and can be stored at room temperature. Bacterial density also increases. By eliminating moisture, heat conduction decreases, heat resistance increases, solid strength increases, and the penetration rate of chemicals such as acids, alkalis, and germicides further decreases, resulting in acid resistance. Also, chemical resistance such as alkali resistance is increased. The product obtained by coagulation fermentation or coagulation in Examples 1 to 9 is cut into a suitable size and dried. Alternatively, the product obtained by coagulation fermentation or coagulation in Examples 1 to 8 may be dried and then cut into an appropriate size. The drying method may be a process such as shade drying, cold air drying, warm air drying, reduced pressure drying at normal temperature, reduced pressure drying at low temperature, or freeze drying. The solvent may be squeezed out using centrifugal force, squeezing, or the like, or the above drying method may be used after squeezing out the solvent. By squeezing out the solvent, it can be dried quickly. In addition, if the ratios of water and the solvent are reduced from the beginning, such as by increasing the amount of coagulant or increasing the concentration of the culture solution, the examples 1 to 9 are easily dried. For example, in the first step of Example 1, the weight ratio of water to agar is 45: 2. The dried product may be used in the form of powder or granules. The product obtained in Example 1 was cut into a suitable size and dried in the shade. About 7 mm square thing was put in the electric oven of 120 degreeC, and the heat resistance experiment was performed by heating time 2 minutes 30 seconds, 5 minutes, and 7 minutes. A non-foamable type obtained by drying Example 1 was also subjected to a comparative experiment at the same time. The milk was placed in a bottle disinfected with boiling water, sealed, and left at room temperature (about 20 ° C.). With a heating time of 2 minutes and 30 seconds, the foaming type fermented for 2 days and the non-foaming type fermented for about 3 days. When heated for 5 minutes, the surface became slightly brown, and the foamed type fermented after 2 days and the non-foamed type after 6 days. The non-foamed type seems to have taken longer to ferment because fewer microorganisms survived. When heated for 7 minutes, the surface became dark brown and the foamed type fermented after 2 days, while the non-foamed type did not. The dried product may be taken in the form of granules. The size ranges from a size that can maintain the resistance to the chemical agent to a size that can be swallowed. For example, the minimum size is sufficient if it is about the thickness of a microcapsule type coating. The tablet may be used as it is, or the surface may be coated with sugar coating or oiling to make it easy to swallow. By heating the dried product moderately, it becomes a crispy and comfortable food. Because of its heat resistance, it is possible to mix dried and crispy foods with various foods and heat them. For example, it can be added to foods such as bread, cheese, rice cake, kamaboko, fried egg, etc., cakes, cookies, biscuits, chocolate, rice crackers, buns, snacks and the like. You may wear it later.
Example 11: Oil adsorption type The dried product obtained in Example 10 is immersed in edible oil. Thereby, water resistance is increased and chemical agent resistance is also increased. Because it is strong against heat, it may be fried in oil. Examples of the oil include soybean oil, olive oil, sesame oil, germ oil, coconut oil, rapeseed oil, grape seed oil and the like. The temperature of the oil may be about 35 ° C. to 50 ° C. so that the oil easily penetrates when immersed in the oil. Thus, the dried microbial inclusion obtained in Example 10 can be provided in a microbial inclusion characterized by being immersed in edible oil to enhance water resistance.
Example 12: Tablet type Tablet type makes it easier to take. In addition, when tableting, it can be hardened together with various nutrients and can be ingested effectively at the same time. As an embodiment, the dried type of Example 10 or the oil-adsorbed type of Example 11 may be tableted as it is, or germ, cocoa, vegetable, potato, oligosaccharide pollen, konjac of soybean, barley, corn, rice, bran, etc. An edible powder such as fruit powder and various vitamins, minerals, and pastes may be solidified together and formed into tablets. The tablet may be in the form of a cube, a sphere, a spindle, a disk, a triangle, a hexagon, or the like. In order to make it easy to swallow, the surface may be coated with sugar coating or the like. As described above, Example 10 or Example 11 is used as it is, or a mixture of at least one of food powder, vitamins, minerals, paste, or food extract is solidified and tabletted. Microorganism inclusions can be provided.
Example 13: powder type The dried product obtained in Example 10 is powdered or granulated. It may be used as it is, or the powder may be mixed with other foods and solidified. Powdering or granulating makes it easier to mix with other substances.
[0007]
【The invention's effect】
By dispersing microorganisms and air bubbles in a solidified solidified with a coagulant, a foamed structure that prevents heat conduction is obtained. Therefore, it can be added to foods to which microorganisms could not be added alive. In addition, the microorganisms can be protected from acids such as gastric juice, alkalis such as bile, and chemical agents such as bactericides, and many useful bacteria can be transported in large quantities to the intestine alive. The function is maintained by chewing.
Coagulation fermentation, foam coagulation fermentation, or a method for solidifying microorganisms with a foamed coagulant can provide a simple, inexpensive, and highly heat-resistant product. When the coagulant is agar or the like, dietary fiber can be ingested at the same time, an environment where useful intestinal bacteria can easily propagate and colonize in the intestine is provided, and the intestinal purification action and diet effect of the dietary fiber can be expected.
The dried microbial inclusions can be stored at room temperature for a long period of time, and have higher heat resistance and chemical agent resistance than non-dried microbial inclusions. It can be used for various foods that require heat processing, and can be used as foods and sweets that have an intestinal action. For example, it can be added to foods such as cakes, cookies, biscuits, chocolate, rice crackers, candy, snacks, etc., kamaboko, fried eggs and the like. The powdered form can be put into dressings or added to various foods. It can be made into a portable supplement by tableting. By being added to a wide range of foods in this way, even people who are not good at yogurt can easily eat anywhere. These products can be used for non-human animals and also for pet food.
[Brief description of the drawings]
FIG. 1 is a structural conceptual diagram of the present invention.
FIG. 2 is a structural conceptual diagram of the present invention.
FIG. 3 is a process chart of the present invention.
[Explanation of symbols]
1 Bacteria 2 Solidified solid 3 Coating

Claims (10)

A coagulation solution manufacturing process for producing a coagulation solution formed with a coagulant, and a microbial mixing process of introducing and mixing the microorganisms at a temperature at which the microorganisms do not die even if the microorganisms are injected after the coagulation solution production process And a coagulation step of coagulating after the microbial mixing step, and a foaming step of dispersing air bubbles between any of the coagulation solution manufacturing step and the coagulation step. A step of producing a coagulation solution for producing a coagulation solution formed with a coagulant, a step of mixing a culture solution in which a culture solution is added to and mixed with the coagulation agent solution after or simultaneously with the step of producing the coagulation solution; A microorganism mixing step of adding and mixing microorganisms to such an extent that not all microorganisms are killed even if the microorganisms are injected after the step, a coagulation fermentation step of coagulating and fermenting after the microorganism mixing step, A foaming step of dispersing air bubbles during any of the coagulation and fermentation steps. A coagulation solution production process for producing a coagulation solution that is formed of a coagulant using dietary fiber and becomes solid at room temperature, and after or simultaneously with the coagulation solution production process, the culture solution is added to the coagulation solution and mixed. A culture liquid mixing step, a microorganism mixing step in which the microorganisms are injected and mixed at a temperature at which all the microorganisms are not killed even if the microorganisms are injected after the culture liquid mixing step, and the coagulant solution is not coagulated; A coagulation fermentation step of coagulation and fermentation by leaving or cooling after the step, and a foaming step of dispersing air bubbles during any of the coagulation fermentation steps from the coagulation solution production step, characterized in that the microbial inclusions characterized by including Production method. A coagulation solution production process for producing a coagulation solution that is formed of a coagulant using dietary fiber and becomes solid at room temperature, and after or simultaneously with the coagulation solution production process, the culture solution is added to the coagulation solution and mixed. A culture liquid mixing step, a microorganism mixing step in which the microorganisms are injected and mixed at a temperature at which all the microorganisms are not killed even if the microorganisms are injected after the culture liquid mixing step, and the coagulant solution is not coagulated; A coagulation step of coagulating in a state where fermentation is not sufficiently performed by cooling after the step, a fermentation step of heating the microorganism to a temperature sufficient for fermentation after the coagulation step to sufficiently ferment, and a coagulation fermentation process from the step of producing the coagulation solution. And a foaming step of dispersing air bubbles during any of the steps. A coagulation solution production process for producing a coagulation solution which is formed of a coagulant using dietary fiber and becomes solid at room temperature, and after or simultaneously with the production process of this coagulation solution, foaming medium is added and foamed. A culture solution mixing step of mixing and mixing the microorganisms at a temperature at which all the microorganisms do not die and the coagulant solution does not coagulate even if the microorganisms are injected after the culture solution mixing step, A coagulation step of coagulating in a state where fermentation is not sufficiently performed by cooling after the microorganism mixing step, a fermentation step of heating the microorganism to a temperature sufficient for fermentation after the coagulation step to sufficiently ferment, and A foaming step of dispersing air bubbles during any of the coagulation and fermentation steps. A method for producing an encapsulated microorganism, comprising a drying step of drying the microorganism after the coagulation step or the coagulation fermentation step of claim 1, 2, 3, 4, or 5 so that the microorganism is not killed. 3. The method according to claim 1, wherein agar is used in an amount of more than 0.5% by weight with respect to the solution after the microorganism mixing step so that the solution after the microorganism mixing step is sufficiently solidified at room temperature. 7. The method for producing a microbial inclusion according to any one of 3, 4, 5, and 6. A microbial inclusion having heat resistance, comprising: a solid formed of a coagulant; microorganisms dispersed in the solid; and air bubbles dispersed in the solid. A heat-resistant film, which is a solid film made of a coagulant and in which bubbles are dispersed. A powder of a microbial inclusion having heat resistance, comprising: a solid comprising a coagulant; microorganisms dispersed in the solid; and air bubbles dispersed in the solid.

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