JP2005124502A - Method for producing processed food and processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a processed food enabling easily ingesting much more lactic acid bacteria compared with a conventional food. <P>SOLUTION: This processed food is generally obtained by passing through a process of culturing given lactic acid bacteria, a process of sterilizing the cultured lactic acid bacteria to produce a lactic acid bacterium producing material comprising mainly the killed bacteria of lactic acid bacteria, a process of adding the produced lactic acid bacterium producing material to the raw material to the processed food, and a process of subjecting to given process the raw material containing the lactic acid bacterium producing material. In this case, the processed food can be produced in the form of confectionery, dietary supplement, troche or the like. The processed food may be added, if necessary, with e.g. vitamin C, fruits, sweetner, spices and coloring matter. The processed food enables easily ingesting much more lactic acid bacteria compared with a conventional food. As the movement of white blood corpuscle in the body is activated through ingesting the processed food, immune strength can be rapidly improved. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a process for producing a processed food containing a lactic acid bacterium-producing substance mainly composed of lactic bacteria that are not alive (dead bacteria of lactic acid bacteria), and a processed food containing the lactic acid bacteria-producing substance.

  Conventionally, a substance that activates leukocytes, that is, a part of “BRM / Biological Response Modifier” has been applied as a pharmaceutical in the field of cancer treatment and the like. And according to recent researches on BRM, it has become clear that “lactic acid bacteria” contained in a part of foods that are regularly consumed have an excellent immunostimulatory effect comparable to pharmaceuticals. Lactic acid bacteria are generally well known as foods that improve the condition of the stomach. It has also been clarified that this lactic acid bacterium is excellent in activating "white blood cells" that play a major role in immune functions.

  Here, according to recent research, in order to activate leukocytes to the extent that disease is not brought close to (or to overcome disease) by eating lactic acid bacteria, about 1 trillion lactic acid bacteria per day are used. It has become clear that it is necessary to ingest.

  On the other hand, for example, natural lactic acid bacteria foods that Japanese have eaten for a long time include miso, soy sauce, doburoku, and pickles. The amount of lactic acid bacteria contained in these foods is at most several million per meal. In addition, the amount of lactic acid bacteria that can be ingested in a day is limited to about tens of millions to several hundreds of billions even if it is a live lactic acid bacteria-containing beverage or yogurt, or a pharmaceutical lactic acid bacteria preparation. On the other hand, if the amount of these foods is ingested in a large amount while ignoring the original guideline amount because the effect of lactic acid bacteria is expected, the stomach may be broken.

  Therefore, in the case of lactic acid bacteria foods that have been conventionally provided, it is almost impossible to ingest about 1 trillion lactic acid bacteria per day without damaging the physical condition for the purpose of activating leukocytes. It has been.

Therefore, in view of the above-described background, the object of the present invention is to easily ingest much more lactic acid bacteria (preferably about 1 trillion lactic acid bacteria per day) than before without destroying the physical condition. The object is to provide a process for producing processed foods.
Another object of the present invention is to provide a processed food that makes it possible to easily ingest much more lactic acid bacteria than before without breaking the physical condition.

(1) In order to achieve the above object, the method for producing a processed food of the present invention comprises:
Culturing one or more kinds of predetermined lactic acid bacteria;
Sterilizing the cultured lactic acid bacteria to produce a lactic acid bacteria-producing substance mainly composed of dead bacteria of lactic acid bacteria;
Adding the lactic acid bacteria production substance to the raw material of the processed food;
Applying a predetermined process to the raw material containing the lactic acid bacterium-producing substance.

  (2) Moreover, in order to achieve the said objective, the manufacturing method of the processed food of this invention produces | generates the lactic acid bacteria production substance containing the lactic acid bacteria which are not mainly alive, and adds the said lactic acid bacteria production substance.

  (3) In this case, in the production method described above, it is preferable to add at least one of vitamin C, fruit, sweetener, fragrance and colorant.

  (4) Moreover, it is preferable that the processed food manufactured through the method mentioned above is any of confectionery, a dietary supplement, and a troche.

  (5) Moreover, in order to achieve the said objective, the processed food of this invention contains the lactic-acid-bacteria production substance which mainly consists of 1 type or 2 or more types of killed bacteria of the predetermined lactic acid bacteria.

  (6) In this case, it is preferable that the processed food described above further contains at least one of vitamin C, fruit, sweetener, flavor, and colorant.

  (7) Moreover, it is preferable that the processed food mentioned above is either confectionery, a dietary supplement, and a troche.

  (8) Moreover, in order to achieve the said objective, the confectionery of this invention is processed food manufactured according to the method in any one of said (1) thru | or (4), or said (5) or (6 ) Contains the processed foods described.

According to the present invention described in the above (1), (2), (5), and (8), the following excellent effects are achieved.
As a result of recent research, it has become clear that “dead bacteria” is far more advantageous than “live bacteria” in order to reliably obtain the effects of lactic acid bacteria. There are two main reasons for the fact that killed bacteria are far more advantageous.
First, killed bacteria can ingest a large amount of lactic acid bacteria at one time. For example, even a commercially available beverage containing live lactic acid bacteria has a high content of lactic acid bacteria, and only about 10 billion lactic acid bacteria can be ingested per 100 ml. That is, if 1 trillion lactic acid bacteria are ingested per day, the calculation is that a drink containing 10 liters of lactic acid bacteria must be taken every day. On the other hand, in the case of dead bacteria of lactic acid bacteria, it is possible to ingest up to several trillion lactic acid bacteria per gram. That is, with only 1 gram of dead bacteria, it is possible to ingest several hundred lactic acid bacteria of a typical live lactic acid bacteria beverage.
Secondly, the ability of killed lactic acid bacteria is further enhanced during the production process. That is, dead bacteria of lactic acid bacteria are produced by heat-treating lactic acid bacteria and then drying, but the active ingredient of lactic acid bacteria (polysaccharide on the cell wall) is appropriately treated so that the ability to activate leukocytes is enhanced. It has become.
Therefore, according to the processed food of the present invention containing a lactic acid bacteria-producing substance, it is possible to ingest much more lactic acid bacteria without breaking the physical condition by ingesting a relatively small amount of food. It is. Ingesting this also activates the function of white blood cells in the body, so that it is possible to dramatically improve the biological defense system (immunity) without causing side effects like pharmaceuticals. .

  According to the present invention described in the above (3) and (6), it is possible to provide the processed food of the present invention having nutrition, taste, fragrance, color and the like according to various preferences of consumers.

  According to the present invention described in the above (4) and (7), when processed food is provided in the form of confectionery, consumers such as women and children enjoy a taste while simultaneously ingesting a large amount of lactic acid bacteria. It becomes possible to do. In addition, when the processed food is provided in the form of a dietary supplement, a consumer who wants to take a predetermined nutrient can take a large amount of lactic acid bacteria together with the nutrient. Furthermore, when the processed food is provided in the form of a troche, the consumer can easily ingest a large amount of lactic acid bacteria.

  Hereinafter, based on an accompanying drawing, a 1st embodiment and a 2nd embodiment of the present invention are described in detail.

[First Embodiment]
First, based on FIG. 1, 1st Embodiment of the manufacturing method of the processed food of this invention is described. FIG. 1 is a flowchart showing a method for manufacturing processed food according to the first embodiment.

  When manufacturing the processed food according to the first embodiment, first, predetermined lactic acid bacteria are cultured (step S1). Here, the lactic acid bacteria to be cultured are not necessarily limited to one kind of lactic acid bacteria, and may be a combination of two or more kinds of lactic acid bacteria. Examples of lactic acid bacteria that can be used in the present invention include bifidobacteria, casei bacteria, enterococcus faecalis bacteria, lactococcus lactis bacteria, and the like. It should be noted that these lactic acid bacteria are merely examples, and lactic acid bacteria that can be used in the present invention include all lactic acid bacteria.

  Next, the lactic acid bacteria production substance is produced | generated by heat-sterilizing the lactic acid bacteria cultured in step S1 (step S3). In the description of the present specification and claims, “lactic acid bacteria-producing substance” refers to a substance mainly composed of lactic acid bacteria that are not alive, that is, a substance composed of dead bacteria of lactic acid bacteria. In other words, the lactic acid bacterium-producing substance means a killed sterilized lactic acid bacterium. Examples of such lactic acid bacteria-producing substances (immunolactic bacteria) include lactic acid bacteria-producing substances obtained by sterilizing bifidobacteria (bifido-immune lactic acid bacteria); lactic acid bacteria-producing substances obtained by sterilizing casei bacteria (casei immunity) Lactic acid bacteria); Lactic acid bacteria-producing substances obtained by sterilizing Enterococcus faecalis (fecalis immune lactic acid bacteria); Lactic acid bacteria-producing substances obtained by sterilizing Lactococcus lactis bacteria (lactis immune lactic acid bacteria) The health effects of the above-mentioned lactic acid bacteria production substance will be described later.

  Next, a freeze-drying process is performed on the lactic acid bacteria production material generated in step S3 (step S5). In addition, the kind of apparatus which can be used in this freeze-drying process is not specifically limited, It is possible to use the freeze-drying apparatus generally used.

  Next, the lactic acid bacteria production substance after the freeze-drying process in step S5 is pulverized (step S7). Furthermore, this powdery lactic acid bacteria production substance is added to the raw material of processed food (step S9). In the present embodiment, the raw materials for processed foods include raw materials for various processed foods such as raw materials for confectionery (straw, baked confectionery, fresh confectionery, etc.), raw materials for dietary supplements, and raw materials for troches.

  Next, by subjecting the raw material containing the lactic acid bacteria-producing substance to a predetermined process (step S11), a processed food having a lactic acid bacteria-producing substance containing killed bacteria of the predetermined lactic acid bacteria (confectionery such as strawberries, nutrition Manufacturing supplements, troches, etc.)

In the present invention, if necessary, any of vitamin C, sweeteners, flavors, colorants, processed fruits, or two or more kinds of the processed food raw materials described above may be used. Combinations may be added. Thereby, it becomes possible to provide the processed food of the present invention having nutrition, taste, fragrance, color and the like according to various preferences of consumers.
Here, specific examples of processed fruits include those obtained by freeze-drying fruits such as blueberries, grapefruits, acerola, la france, persimmons, and sasae and further processing them into granules. Specific examples of sweeteners include xylitol. Specific examples of the colorant include vitamin B2 and vegetable pigments.

  As described above, the first embodiment of the present invention has been described in detail, taking sweets such as candy, nutritional supplements, troches and the like as examples of processed foods. In addition, it should be noted that the example of the processed food given in the above-described embodiment is merely an example of the processed food, and the present invention can be applied to any processed food.

[Excellent health benefits of processed foods]
According to the processed food containing the above-mentioned lactic acid bacteria-producing substance (immunolactic acid bacteria), the following excellent health effects are achieved.

  Recent research on lactic acid bacteria has shown that the health benefits of eating lactic acid bacteria are produced by the “polysaccharides” that make up the cell walls of lactic acid bacteria. In other words, lactic acid bacteria ingested as food do not act "actively" while living like lactic acid bacteria in the intestines, but the lactic acid bacteria themselves are considered to act as active ingredients. Therefore, the health effects of lactic acid bacteria do not change to “basic” whether they eat live or dead lactic acid bacteria.

  However, as a result of further research in recent years, it has become clear that “dead bacteria” is far more advantageous than “live bacteria” in order to reliably obtain the effects of lactic acid bacteria. There are two main reasons for the fact that killed bacteria are far more advantageous.

First, killed bacteria can ingest a large amount of lactic acid bacteria at one time. For example, even a commercially available beverage containing live lactic acid bacteria has a high content of lactic acid bacteria, and only about 10 billion lactic acid bacteria can be ingested per 100 ml. That is, if 1 trillion lactic acid bacteria are ingested per day, it is calculated that 10 liters of lactic acid bacteria-containing beverage must be consumed every day.
On the other hand, dead bacteria of lactic acid bacteria can ingest up to several trillion lactic acid bacteria per gram. That is, with only 1 gram of dead bacteria, it is possible to ingest several hundred lactic acid bacteria of a typical live lactic acid bacteria beverage.

  Secondly, the ability of killed lactic acid bacteria is further enhanced during the production process. That is, dead bacteria of lactic acid bacteria are produced by heat-treating lactic acid bacteria and then drying, but the active ingredient of lactic acid bacteria (polysaccharide on the cell wall) is appropriately treated so that the ability to activate leukocytes is enhanced. It has become.

  Therefore, according to the processed food of the present invention containing a lactic acid bacteria-producing substance composed of dead bacteria of lactic acid bacteria, it is possible to destroy much more lactic acid bacteria than in the past by ingesting a relatively small amount of food. It is possible to take it easily. Ingesting this also activates the function of white blood cells in the body, so that it is possible to dramatically improve the biological defense system (immunity) without causing side effects like pharmaceuticals. .

  And, when the processed foods with the above-mentioned excellent health effects are provided in the form of “confectionery”, consumers such as women and children can enjoy large amounts of lactic acid bacteria at the same time while enjoying the taste. become. In addition, when the processed food is provided in the form of a “nutritional supplement”, a consumer who wants to take a predetermined nutrient can take a large amount of lactic acid bacteria together with the nutrient. Furthermore, when the processed food is provided in the form of a “troche”, the consumer can easily ingest a large amount of lactic acid bacteria.

[Second Embodiment]
Next, creams such as custard cream and cheese cream will be cited as examples of processed foods, and a second embodiment of the present invention will be described based on FIG. FIG. 2 is a flowchart showing a method for manufacturing a confectionery (wafer with cream) according to the second embodiment.

  When producing the confectionery according to the second embodiment, first, as in the case of the first embodiment, the predetermined lactic acid bacteria are cultured (step S21), and further, the cultured lactic acid bacteria are sterilized by heating, A lactic acid bacteria production substance is produced | generated (step S23). Next, the lactic acid bacteria production substance produced | generated in step S23 is freeze-dried (step S25), and also the lactic acid bacteria production substance freeze-dried is pulverized (step S27).

  Next, the powdery lactic acid bacteria production substance is added to the raw material of the cream (processed food) (step S29). And the cream containing a lactic acid bacteria production substance is manufactured by giving a predetermined process with respect to the said raw material containing a lactic acid bacteria production substance (step S31). In addition, if necessary, as in the case of the first embodiment, any one of vitamin C, sweetener, fragrance, colorant, and granular fruit, or two or more of these ingredients may be added to the cream raw material. Combinations may be added.

  Next, a pre-manufactured wafer (a kind of plate-like baked confectionery) is prepared, and the cream produced through the above-described steps is applied to one side of the wafer (step S35). If necessary, another wafer is stacked on the wafer. Thereby, the wafer with cream which is a kind of confectionery is completed (step S37).

  Also by the confectionery which concerns on 2nd Embodiment mentioned above, the same outstanding health effect as 1st Embodiment is achieved.

  The present invention provides a processed food that makes it possible to easily ingest much more lactic acid bacteria (preferably about 1 trillion lactic acid bacteria per day) as compared with the conventional one without destroying the physical condition, and the processed food It is preferably used to provide a manufacturing method.

It is a flowchart which shows the manufacturing method of the processed food which concerns on 1st Embodiment. It is a flowchart which shows the manufacturing method of the confectionery which concerns on 2nd Embodiment.

Claims (8)

A method for producing a processed food containing a lactic acid bacteria-producing substance,
Culturing one or more kinds of predetermined lactic acid bacteria;
Sterilizing the cultured lactic acid bacteria to produce a lactic acid bacteria-producing substance mainly composed of dead bacteria of lactic acid bacteria;
Adding the lactic acid bacteria production substance to the raw material of the processed food;
And a step of subjecting the raw material containing the lactic acid bacteria-producing substance to a predetermined process. Producing lactic acid bacteria production material consisting mainly of lactic acid bacteria that are not alive,
A method for producing a processed food, comprising adding the lactic acid bacteria-producing substance.   The method for producing a processed food according to claim 1, further comprising a step of adding at least one of vitamin C, fruit, sweetener, flavor, and colorant.   The method for producing a processed food according to any one of claims 1 to 3, wherein the processed food is any one of confectionery, a dietary supplement, and a troche.   A processed food comprising a lactic acid bacterium-producing substance mainly composed of killed bacteria of one or more kinds of predetermined lactic acid bacteria.   The processed food according to claim 5, further comprising at least one of vitamin C, fruit, sweetener, flavor and colorant.   The processed food according to claim 5 or 6, wherein the processed food is any one of confectionery, a dietary supplement, and a troche. Processed food manufactured according to the method of any one of Claims 1 thru | or 4, or the confectionery characterized by including the processed food of Claim 5 or 6.

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