JP2005269976A - Lactic acid fermentation food containing at high concentration lactic acid bacterium inhabiting intestine and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a lactic acid fermentation food containing at a high concentration lactic acid bacteria inhabiting the intestines for a long period and expected to bring remarkable effect on health function, and to provide a method for producing the lactic acid fermentation food. <P>SOLUTION: The lactic acid fermentation food is obtained by inoculating a prescribed quantity of lactic acid bacteria inhabiting the intestines as an essential spawn to a main raw material containing as the main ingredient a raw material prepared by mixing milk with soymilk at a prescribed ratio, and fermenting the product. (1) The concentration of the lactic acid bacteria inhabiting the intestines contained in the lactic acid fermentation food obtained when culturing in the most suitable growth temperature range is much higher than that of lactic acid fermentation food obtained by using only milk or soymilk as the main raw material. (2) The acidity of produced lactic acid of the lactic acid fermentation food obtained when culturing in the most suitable growth temperature range is much higher than that of lactic acid fermentation foods obtained by using only milk or soymilk as the main raw material. (3) The survival ratio of the lactic acid bacteria inhabiting the intestines is high even after long preservation. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a lactic acid fermented food containing a high concentration of intestinal inhabiting lactic acid bacteria and a method for producing the same, and more specifically, the main raw material prepared by mixing milk and soy milk, Contains a high concentration of intestinal lactic acid bacteria obtained after inoculation with fermenting lactic acid bacteria and fermenting them, so it contains a high concentration of intestinal lactic acid bacteria expected to have a significant effect on health functions. The present invention relates to a lactic acid fermented food and a method for producing the same.

Lactic acid bacteria that inhabit the intestine play an important role in human health and are known to have various disease-improving effects such as intestinal regulation, serum cholesterol lowering, immunity enhancement, and antitumor effects. (See Non-Patent Document 1).
Ingestion of such intestinal inhabiting lactic acid bacteria alive and establishment in the intestine is effective in preventive medicine, and application to yogurt has been attempted as a method therefor. Usually, when intestinal inhabiting lactic acid bacteria are ingested in the form of yogurt, it is known that all the bacterial cells do not reach the intestine alive and most of them are killed by gastric juice having a low pH. Therefore, when yogurt is produced using intestinal lactic acid bacteria, it is important to keep the number of viable bacteria as high as possible in the yogurt mix in the fermentation stage in anticipation of being killed by gastric juice in advance. come.

However, intestinal inhabiting lactic acid bacteria are less proliferative in milk than so-called dairy lactic acid bacteria such as Bulgarian bacteria and Thermophilus bacteria. It is difficult to maintain.
In order to solve this problem, yeast extracts and peptides are considered to be added to yogurt mix for the purpose of promoting the growth of intestinal lactic acid bacteria. The addition of is impossible. In order to obtain a high viable cell count, a longer fermentation time of the mix may be considered as a solution, but in that case, a long fermentation time of 24 to 36 hours is required to obtain a sufficient cell count. Become.
In other words, long-time fermentation cannot be said to be a practical method because of its high risk, considering the increase in production costs and the possibility of contamination by bacteria during fermentation.

Furthermore, many intestinal inhabiting lactic acid bacteria have poor viability in yogurt compared to Bulgarian bacteria and Thermophilus bacteria, so it is also difficult to maintain a high number of bacteria over a long period of time. It is mentioned as a point.
An effective means to solve this is to make the intestinal inhabiting lactic acid bacteria survive in yogurt in advance, but as described above, the yogurt mix can be fermented for a long time to increase the initial bacterial count, Adding a large amount of a growth promoting substance such as yeast extract or peptide to the mix does not solve the problem.

On the other hand, milk or dairy products and soy milk or soy milk products are used as main ingredients, and these are fermented with lactic acid bacteria or yeast for dairy industry to produce lactic acid bacteria fermented foods and drinks that are creamy (solid), liquid or frozen. (See Patent Document 1).
“Science of Fermented Milk”, Akiyoshi Hosono, p104-147, 2002, I-Kay Corporation JP 2000-217510 A

  The lactic acid bacteria fermented foods and drinks that have been proposed in the past are characterized by being delicious and delicious lactic acid bacteria fermented foods and drinks that have no unpleasant odors, and are produced using intestinal inhabiting lactic acid bacteria. It is not a lactic acid fermented food that contains a high concentration of intestinal inhabiting lactic acid bacteria and is expected to have a significant effect on health functions.

Accordingly, a first object of the present invention is to produce intestinal inhabiting lactic acid bacteria at a high concentration over a long period of time, which is produced using intestinal inhabiting lactic acid bacteria as an inoculum. Therefore, it is to provide a lactic acid fermented food that is expected to have a significant effect on the health function.
In addition, the second object of the present invention is to contain a high concentration of the desired intestinal inhabiting lactic acid bacteria in a shorter fermentation time than in the past in order to eliminate the risk of increased production costs and contamination of bacteria during fermentation. It is to provide a method for producing a lactic acid fermented food having a high survival rate of intestinal lactic acid bacteria after storage.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have inoculated intestinal inhabitant lactic acid bacteria as inoculum into the main raw material consisting of milk and soy milk, and fermented it in a shorter fermentation time than before. We found that fermented foods containing high concentrations of inhabiting lactic acid bacteria can be produced, and the fermented foods obtained in this way have a high survival rate of intestinal inhabiting lactic acid bacteria even after long-term storage, and high intestinal inhabitability over a long period of time. Since it contains lactic acid bacteria, it has been found that fermented foods such as yogurt with extremely high health effects can be produced, and the present invention has been achieved.

The invention of claim 1 for solving the above-mentioned problem is that an intestinal inhabiting lactic acid bacterium is used as an essential inoculum for a main raw material containing as a main component a raw material prepared by mixing milk and soy milk at a predetermined ratio. It is a lactic acid fermented food obtained by inoculating a predetermined amount and fermenting,
(1) The concentration of the intestinal inhabiting lactic acid bacteria contained in the lactic acid fermented food obtained when cultivated at the optimum growth temperature range is much higher than the lactic acid fermented food obtained only from milk or soy milk. And (2) the lactic acid fermented food produced when cultured at the optimal growth temperature range has a much higher lactic acid acidity than lactic fermented food obtained only from milk or soy milk,
(3) The survival rate of the intestinal lactic acid bacteria is high after long-term storage,
It is a lactic acid fermented food containing intestinal inhabiting lactic acid bacteria at a high concentration.

  The invention of claim 2 is the lactic acid fermented food of claim 1, wherein the intestinal inhabiting lactic acid bacteria used for the inoculum are Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus crispatus, lacto It is an intestinal inhabiting lactic acid bacterium selected from Bacillus amyloporus and Lactobacillus gallinarum.

  The invention of claim 3 is the lactic acid fermented food of claim 1 or claim 2, wherein the intestinal inhabiting lactic acid bacteria are selected from lactic acid bacteria that have settled in the human intestinal tract, It is at least one selected from intestinal lactic acid bacteria isolated from human feces, and mutants of intestinal lactic acid bacteria induced by known methods such as chemical substances and UV irradiation.

  The invention of claim 4 is characterized in that, in the lactic acid fermented food according to any one of claims 1 to 3, a lactic acid bacterium for dairy industry is used in combination as an inoculum in addition to the intestinal inhabiting lactic acid bacterium.

  The invention of claim 5 is characterized in that, in the lactic acid fermented food according to any one of claims 1 to 4, the mixing ratio (mass ratio) of milk and soy milk is 9: 1 to 6: 4. .

Invention of Claim 6 is the lactic acid fermented food in any one of Claims 1-5, The said intestinal inhabitability contained in the lactic acid fermented food obtained by culture | cultivating at 37 degreeC for 8 to 10 hours The concentration of lactic acid bacteria is 1 × 10 ^{9 to} 5 × 10 ⁹ colonies / ml, and the acidity of the produced lactic acid acid is 0.7 to 0.9% by mass.

The invention of claim 7 is the lactic acid fermented food according to any one of claims 1 to 5, wherein the intestinal habitat contained in the lactic acid fermented food obtained by culturing at 37 ° C for 4 to 6 hours. The concentration of lactic acid bacteria is 1 × 10 ⁸ to less than 1 × 10 ⁹ colonies / ml, and the food product has reduced acidity with a generated lactic acid acidity of 0.3 to 0.5% by mass. .

  The invention of claim 8 is characterized in that in the lactic acid fermented food according to any one of claims 1 to 7, the intestinal inhabiting lactic acid bacterium used for the inoculum is a lactic acid bacterium having gastric juice-resistant properties.

  The invention of claim 9 is characterized in that, in the lactic acid fermented food according to any one of claims 1 to 8, the food is dry powdered or tableted.

  Invention of Claim 10 is a manufacturing method of the lactic-acid fermented food in any one of Claim 1-9, Comprising: The raw material prepared by mixing milk and soy milk in a predetermined ratio is included as a main component. Inoculate and ferment a predetermined amount of intestinal inhabiting lactic acid bacteria as an essential inoculum for the main raw material, or inoculate and ferment with a predetermined amount of dairy lactic acid bacteria in addition to the intestinal inhabiting lactic acid bacteria It is the manufacturing method of the lactic-acid fermented food which contains the intestinal inhabiting lactic acid bacteria in the high concentration.

The lactic acid fermented food containing the intestinal inhabiting lactic acid bacteria of claim 1 of the present invention in a high concentration is essential for the main raw material containing as a main component a raw material prepared by mixing milk and soy milk at a predetermined ratio. It is a lactic acid fermented food obtained by inoculating a predetermined amount of intestinal inhabiting lactic acid bacteria as an inoculum and fermenting,
(1) The concentration of the intestinal inhabiting lactic acid bacteria contained in the lactic acid fermented food obtained when cultivated at the optimum growth temperature range is much higher than the lactic acid fermented food obtained only from milk or soy milk. And (2) the lactic acid fermented food produced when cultured at the optimal growth temperature range has a much higher lactic acid acidity than lactic fermented food obtained only from milk or soy milk,
(3) The survival rate of the intestinal lactic acid bacteria is high after long-term storage,
The survival rate of intestinal lactic acid bacteria is high even after long-term storage, and the intestinal inhabiting lactic acid bacteria are contained in a high concentration over a long period of time, so a significant effect is expected in terms of health functions. , Has a remarkable effect.

  The invention of claim 2 is the lactic acid fermented food of claim 1, wherein the intestinal inhabiting lactic acid bacteria used for the inoculum are Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus crispatus, lacto It is characterized by being an intestinal inhabiting lactic acid bacterium selected from Bacillus amyloporus and Lactobacillus gallinarum, and it is possible to reliably maintain the intestinal inhabiting lactic acid bacterium at a high concentration over a longer period of time. Play.

  The invention of claim 3 is the lactic acid fermented food of claim 1 or claim 2, wherein the intestinal inhabiting lactic acid bacteria are selected from lactic acid bacteria that have settled in the human intestinal tract, It is at least one selected from intestinal lactic acid bacteria isolated from human feces, intestinal lactic acid bacteria mutants induced by known methods such as chemical substances and UV irradiation. In addition, the intestinal inhabiting lactic acid bacterium can be maintained at a high concentration over a long period of time, and it is easy to obtain and inexpensive.

  The invention according to claim 4 is characterized in that, in the lactic acid fermented food according to any one of claims 1 to 3, lactic acid bacteria for dairy industry are used in combination with intestinal inhabiting lactic acid bacteria as an inoculum. With the combined use of lactic acid bacteria for use, various flavors can be produced, and it is possible to meet various requests from users.

  The lactic acid fermented food according to claim 5 is the lactic acid fermented food according to any one of claims 1 to 4, wherein a mixing ratio (mass ratio) of milk and soy milk is 9: 1 to 6: 4. And has a further remarkable effect that the intestinal inhabiting lactic acid bacteria can be contained at a high concentration in a short fermentation time.

Invention of Claim 6 is the lactic acid fermented food in any one of Claims 1-5, The said intestinal inhabitability contained in the lactic acid fermented food obtained by culture | cultivating at 37 degreeC for 8 to 10 hours The concentration of lactic acid bacteria is 1 × 10 ^{9 to} 5 × 10 ⁹ colonies / ml, and the acidity of the produced lactic acid is 0.7 to 0.9% by mass. In addition, it is a type preferred by those who like a sour taste, and has a further remarkable effect of maintaining a high concentration of intestinal inhabiting lactic acid bacteria over a longer period of time.

The invention of claim 7 is the lactic acid fermented food according to any one of claims 1 to 5, wherein the intestinal habitat contained in the lactic acid fermented food obtained by culturing at 37 ° C for 4 to 6 hours. The concentration of lactic acid bacteria is 1 × 10 ⁸ to less than 1 × 10 ⁹ colonies / ml, and the food product has reduced acidity with a generated lactic acid acidity of 0.3 to 0.5% by mass. For example, it is a type preferred by people who like yogurt with little sourness, and has a further remarkable effect of maintaining a high concentration of intestinal inhabiting lactic acid bacteria over a longer period of time.

  The lactic acid fermented food according to claim 8 is the lactic acid fermented food according to any one of claims 1 to 7, wherein the intestinal inhabiting lactic acid bacterium used for the inoculum is a lactic acid bacterium having a gastric juice-resistant property. It is not killed even when exposed to gastric juice, and has a further remarkable effect that the intestinal inhabiting lactic acid bacteria can be reliably maintained at a high concentration over a long period of time.

  The lactic acid fermented food according to claim 9 is the lactic acid fermented food according to any one of claims 1 to 8, wherein the lactic acid fermented food is dry powdered or tableted. It is possible to increase the value, and to further improve the ease of eating, storage, handling, and the like.

  Invention of Claim 10 is a manufacturing method of the lactic-acid fermented food in any one of Claim 1-9, Comprising: The raw material prepared by mixing milk and soy milk in a predetermined ratio is included as a main component. Inoculate and ferment a predetermined amount of intestinal inhabiting lactic acid bacteria as an essential inoculum for the main raw material, or inoculate and ferment with a predetermined amount of dairy lactic acid bacteria in addition to the intestinal inhabiting lactic acid bacteria It is a method for producing a lactic acid fermented food containing a high concentration of intestinal inhabiting lactic acid bacteria, and the survival rate of intestinal inhabiting lactic acid bacteria is high even after long-term storage, and the target intestinal in a shorter fermentation time than before Since a lactic acid fermented food containing a high concentration of inhabiting lactic acid bacteria can be produced, there is a remarkable effect that the cost for production and the risk of contamination of bacteria during fermentation can be eliminated.

Hereinafter, the present invention will be described in detail.
The main raw material of the lactic acid fermented food according to the present invention is obtained by mixing milk and soy milk, and the inoculum used for fermentation is selected from intestinal lactic acid bacteria.

  Of these, milk, which is a constituent of the main raw material, is not limited to animal milk itself. For example, reduced skim milk or whey is used alone or mixed with animal milk.

  On the other hand, with respect to soy milk, which is another ingredient constituting the main raw material, the production method is not particularly limited, and a known method, for example, after soaking whole soybeans in water overnight, grinding, What was obtained after heating and filtering by the method can be used. In addition, so-called prepared soymilk that has been made easy to drink by adding sugar, vegetable oil, emulsifier, fragrance and the like can also be used as one of the main ingredients.

According to the present invention, the mixing ratio (mass ratio) of milk and soy milk can be arbitrarily set as long as it is in the range of milk: soy milk = 9: 1 to 1: 9, but is most suitable for the growth of intestinal inhabiting lactic acid bacteria. As conditions, milk: soy milk = 9: 1 to 6: 4 is preferable.
When the mixing ratio of milk exceeds 9 and soy milk becomes less than 1, the concentration of intestinal lactic acid bacteria contained in the lactic acid fermented food obtained may not be so high, so that the mixing ratio of milk is less than 6 and soy milk is 4 If it exceeds 1, the concentration of intestinal inhabiting lactic acid bacteria contained in the obtained lactic acid fermented food may not be so high, which is not preferable.
In addition, the main raw material consisting of milk and soy milk thus prepared can be used as it is as a fermented food, but depending on the type of lactic acid fermented food of the present invention, additives such as sweeteners, fruit juices, pulps, Vegetable juice, a gelling agent, a fragrance | flavor, etc. can be added arbitrarily.

  In the production of the lactic acid fermented food of the present invention, the intestinal inhabiting lactic acid bacteria used as an essential inoculum can be arbitrarily selected from lactic acid bacteria that have settled in the human intestinal tract, and the separation source is not particular As an example, Lactobacillus acidophilus L55 [(Accession Number) FERM P-18852], which is a strain isolated from human feces, can be used. Furthermore, a mutant strain of intestinal lactic acid bacteria induced by a known method such as a chemical substance or UV irradiation can be used.

Specific examples of intestinal inhabiting lactic acid bacteria include, for example, Enterococcus genus and Lactobacillus lactic acid bacteria. Among them, Lactobacillus bacterium that is relatively excellent in gastric juice resistance and easily reaches the intestines. It is desirable to use lactic acid bacteria belonging to Acidophilus, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus crispatas, Lactobacillus amylobolus, or Lactobacillus gallinarum.
In addition, these intestinal inhabiting lactic acid bacteria can be used as a single bacterium, but can also be used in combination of two or more.

In the present invention, in addition to the intestinal inhabiting lactic acid bacterium as an essential inoculum, a lactic acid bacterium for dairy industry used for producing fermented milk such as ordinary yogurt can be used in combination. By using lactic acid bacteria for dairy industry in combination, various flavors can be produced, and various requests from users can be met.
Specific examples of lactic acid bacteria for dairy industry include Lactobacillus bulgaricus, Lactobacillus zeae, Lactobacillus casei, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactococcus lactis, and the like.
In addition, these lactic acid bacteria for dairy industry can be used as a single bacterium, but can also be used in combination of two or more.

  The mixing ratio of the intestinal inhabiting lactic acid bacteria and the dairy lactic acid bacteria can be arbitrarily set. For example, the intestinal inhabiting lactic acid bacteria: dairy lactic acid bacterium mixing ratio is about 2: 1, about 1: 1, about 1: 0. For example, when 5 types are used in combination of 2 or more types, for example, about 1: 1: 1 is used, and for example, when 4 types are used, about 1: 1: 1: 1 is used. Various flavors can be produced depending on the type of bacteria used and the blending ratio thereof, and various requests from users can be met.

In preparing the inoculum, a conventional method can be used. For example, the inoculum can be obtained by culturing intestinal lactic acid bacteria in a skim milk medium. In this case, the culture temperature is preferably 35 to 40 ° C. (optimum growth temperature zone) which is the optimum growth temperature of the bacteria.
Furthermore, by adding an appropriate amount of yeast extract or milk protein hydrolyzate, which is a growth promoting substance for lactic acid bacteria, to the same medium as necessary, the culture time can be shortened, and at the same time, a highly active inoculum can be obtained. .

  As an example, a 0.1% by mass yeast extract-added skim milk medium is inoculated with 1% by mass of the aforementioned Lactobacillus acidophilus L55, which is an intestinal inhabiting lactic acid bacterium isolated from human feces having gastric juice resistance, and 37 ° C. Inoculation with 16 to 2 billion colonies / ml can be obtained by culturing for 16 hours.

The lactic acid fermented food of the present invention is fermented by inoculating a predetermined amount of intestinal inhabiting lactic acid bacteria as an essential inoculum with respect to a main raw material containing as a main component a raw material prepared by mixing milk and soy milk at a predetermined ratio. (1) The concentration of the intestinal inhabiting lactic acid bacteria contained in the lactic acid fermented food obtained when cultivated in the optimum growth temperature range (35 to 40 ° C.) Or, it is much higher than lactic acid fermented foods obtained only from soy milk, and (2) the lactic acid acid content of lactic acid fermented foods obtained when cultivated at the optimum growth temperature range is mainly milk or soy milk. It is much higher than the obtained lactic acid fermented food. (3) It is a lactic acid fermented food with a high survival rate of the intestinal inhabiting lactic acid bacteria after long-term storage. Incubate for 8-10 hours The concentration of the intestinal habitat lactic acid bacteria contained in lactic acid fermentation in food to be is a 1 × 10 ⁹ ~5 × 10 ⁹ colony number / ml, and produced lactic acid acidity by 0.7 to 0.9 mass% Preferably there is.

Inoculate a predetermined amount of intestinal inhabiting lactic acid bacteria as an essential inoculum and ferment at the optimal growth temperature range for the main raw material containing as a main ingredient a raw material prepared by mixing milk and soy milk at a predetermined ratio, Alternatively, in addition to the intestinal inhabiting lactic acid bacteria, inoculation with a predetermined amount of lactic acid bacteria for dairy industry and fermentation at the optimum growth temperature range results in a very high concentration of intestinal inhabiting lactic acid bacteria and a maximum of 1 × 10 ^{9 to} 5 × 10 ⁹ A level of colonies / ml is reached. The obtained lactic acid fermented food of the present invention has an acidity in a moderate range such as that of ordinary yogut, and is a type preferred by those who like the acidity of this level. Can be maintained at a high concentration over a longer period of time. When the produced lactic acid acidity exceeds 0.9% by mass, it becomes too sour.

The other lactic acid fermented food of the present invention is a lactic acid fermented food with reduced sourness, which is an essential inoculum for the main raw material containing as a main ingredient a raw material prepared by mixing milk and soy milk at a predetermined ratio. Inoculate a predetermined amount of intestinal inhabiting lactic acid bacteria, or inoculate a predetermined amount in combination with lactic acid bacteria for dairy industry in addition to the intestinal inhabiting lactic acid bacteria, and incubate at 37 ° C. for 4 to 6 hours. The concentration of the intestinal inhabiting lactic acid bacteria contained in the sample is controlled to be 1 × 10 ⁸ to less than 1 × 10 ⁹ colonies / ml, and the generated lactic acid acidity is 0.3 to 0.5% by mass. It is preferable to do.

The obtained lactic acid fermented food of the present invention is a type preferred by those who like yogurt with reduced acidity.
When the produced lactic acid acidity is less than 0.3% by mass, for example, it has a flavor like a simple milk and there is too little sour.

  A lactic acid fermented food containing an intestinal inhabiting lactic acid bacterium at a high concentration, which is an object of the present invention, is obtained by inoculating the intestinal inhabiting lactic acid bacterium as an inoculum into a main raw material consisting of milk and soy milk and fermenting it. However, as a food form in this case, in addition to hard type yogurt, there are so-called soft type yogurt, liquid type yogurt, or frozen type yogurt (frozen yogurt) in which the card is broken. Examples include yogurt, sweetened yogurt, drinking yogurt, and fruit yogurt.

Furthermore, the lactic acid fermented food of the present invention can be provided as it is as food as described above, but can also be used to produce milk drinks and soft drinks by mixing it with milk, fruit juice, vegetable juice, etc. In addition, it can be applied to raw materials for dressings made by mixing with seasonings, vinegar, oils and fats.
The form of the lactic acid fermented food of the present invention may be solid, liquid, elastic, fluid such as yogurt, foamed, or a combination thereof. Well, not particularly limited. However, the lactic acid fermented food of the present invention can be lyophilized, powdered, or tableted to improve ease of eating, storage, handling, etc., and can be applied to confectionery materials such as ramune confectionery.

  EXAMPLES Next, although an Example is given and this invention is demonstrated in more detail, this invention is not restrict | limited at all by these Examples.

  Commercial unprepared milk and unprepared soymilk are mixed, and the mixing ratio (mass ratio) is milk: soymilk = 10: 0, 9: 1, 8: 2, 6: 4, 5: 5, 4: 6, 2 respectively. 9 types of yogurt mixes prepared to be 1: 8, 1: 9, and 0:10 were prepared in units of 1 kg. These mixes are boiled and sterilized, then cooled to 37 ° C, and then inoculated with 1% by mass of Lactobacillus acidophilus L55, which is an intestinal inhabiting lactic acid bacterium isolated from human feces and excellent in gastric juice tolerance, Immediately after, 100g each was filled into a yogurt cup, and after aluminum sealing, it was cultured at 37 ° C for 12 hours.

The acidity and viable cell count of the mix after 12 hours of culture were measured, and the results are shown in FIG. 1 and FIG.
As shown in FIG. 1, when the mixing ratio of milk and soy milk is 9: 1 to 5: 5, the acidity of the mix reaches 0.8 to 0.85%, and the acidity (0. 31 to 3%).
As shown in FIG. 2, when the mixing ratio of milk and soy milk was 9: 1 to 6: 4, the number of viable bacteria in the mix was 1-2 × 10 ⁹ colonies / ml. This viable cell count was 4-6 times higher than the viable cell count when only milk was cultured (3.5 × 10 ⁸ colonies / ml). From this, by using a yogurt mix prepared with a mixing ratio of milk and soy milk in the range of 9: 1 to 5: 5, the bioacid activity of L55, an intestinal inhabiting lactic acid bacterium, becomes the most active, As a result, it was found that the fermentation time can be greatly shortened.
Furthermore, by using a yogurt mix prepared with a mixing ratio of milk and soy milk ranging from 9: 1 to 6: 4, it is possible to produce a lactic acid fermented food containing 10 ⁹ colonies / ml or more viable bacteria. I found out that

  Three types of yogurt mix (1 Kg) prepared so that the mixing ratio (mass ratio) of commercially available non-prepared milk and non-prepared soy milk would be milk: soy milk = 10: 0, 9: 1 and 8: 2 were sterilized (95 (° C., 48 seconds), and then yogurt was prepared as described in Example 1. The mix was fermented at 37 ° C., and the acidity and viable cell count were measured over time.

FIGS. 3 and 4 show the acidity increase curve and the enrichment curve when the above three kinds of yogurt mix were cultured at 37 ° C. for 10 hours, respectively. From FIG. 3, the mixed mix made with milk and soy milk (milk: soy milk = 9: 1 and 8: 2) both reached an acidity (0.8%) suitable for yogurt in 8-10 hours of culture. However, the milk-only mix showed no coagulation and low acidity.
Moreover, from FIG. 4, the number of viable bacteria contained in both mixed mixes after 8-10 hours of culture (milk: soy milk = 9: 1 and 8: 2) was 1-2 × 10 ⁹ colonies / ml. It was. That is, when yogurt is produced using the intestinal lactic acid bacterium L55 as a seed fungus, the use of a yogurt mix with a mixing ratio of milk: soy milk = 9: 1 or 8: 2 makes it possible to ferment compared with a conventional milk-only mix. It was found that the time was greatly shortened and contained a high concentration of viable bacteria.

  Next, the yogurt prepared with the mixed milk of milk: soy milk of 10: 0, 9: 1 and 8: 2 was stored at 10 ° C. for 4 weeks, and the number of living bacteria was compared. The results are shown in Table 1.

  As a result, in the 4-week storage test, the viable count of yogurt made with only milk decreased by more than two orders of magnitude, and the survival rate was 0.45%, whereas it consisted of soy milk and milk. In yogurt made with mixed milk (milk: soy milk = 9: 1 and 8: 2), there was no significant decrease in viable cell count after 4 weeks of storage, and the survival rate was 35.71% and 36.75, respectively. % Was high.

The lactic acid fermented food containing the intestinal inhabiting lactic acid bacteria at a high concentration of the present invention is intestinal as an essential inoculum with respect to the main ingredients containing as a main ingredient the ingredients prepared by mixing milk and soy milk at a predetermined ratio. A lactic acid fermented food obtained by inoculating a predetermined amount of indigenous lactic acid bacteria and fermenting,
(1) The concentration of the intestinal inhabiting lactic acid bacteria contained in the lactic acid fermented food obtained when cultivated at the optimum growth temperature range is much higher than the lactic acid fermented food obtained only from milk or soy milk. And (2) the lactic acid fermented food produced when cultured at the optimal growth temperature range has a much higher lactic acid acidity than lactic fermented food obtained only from milk or soy milk,
(3) The survival rate of the intestinal lactic acid bacteria is high after long-term storage,
The survival rate of intestinal lactic acid bacteria is high even after long-term storage, and the intestinal inhabiting lactic acid bacteria are contained in a high concentration over a long period of time, so a significant effect is expected in terms of health functions. , Which has a remarkable effect of
By the production method of the present invention, it is possible to produce a lactic acid fermented food containing a desired intestinal inhabiting lactic acid bacterium at a high concentration in a shorter fermentation time than before, thereby increasing the production cost and risk of contamination of bacteria during fermentation. Since it has the remarkable effect that it can be eliminated, the industrial utility value is high.

The relationship between the mixing ratio of milk and soy milk and the acidity when intestinal lactic acid bacteria L55 is inoculated into a yogurt mix in which milk and soy milk are mixed and fermented at 37 ° C. for 12 hours is shown. It is a graph. Mixing ratio of milk and soy milk and the number of viable bacteria when inoculating intestinal lactic acid bacteria L55 into yogurt mix mixed with milk and soy milk and measuring the number of viable bacteria in the mix when fermented at 37 ° C for 12 hours It is a graph which shows the relationship. It is a graph which shows the relationship between the acidity at the time of inoculating intestinal lactic acid bacteria L55 to the yogurt mix which mixed milk and soymilk, fermenting at 37 degreeC for 10 hours, and measuring the acidity in a mix, and culture | cultivation time. It is a graph which shows the relationship between viable cell count and culture | cultivation time at the time of inoculating intestinal inhabiting lactic acid bacteria L55 to the yogurt mix which mixed milk and soymilk, fermenting at 37 degreeC for 10 hours, and measuring the viable cell count in a mix.

Claims (10)

It is a lactic acid fermented food obtained by inoculating and fermenting a predetermined amount of intestinal inhabiting lactic acid bacteria as an essential inoculum for the main raw material containing as a main ingredient a raw material prepared by mixing milk and soy milk at a predetermined ratio There,
(1) The concentration of the intestinal inhabiting lactic acid bacteria contained in the lactic acid fermented food obtained when cultivated at the optimum growth temperature range is much higher than the lactic acid fermented food obtained only from milk or soy milk. And (2) the lactic acid fermented food produced when cultured at the optimal growth temperature range has a much higher lactic acid acidity than lactic fermented food obtained only from milk or soy milk,
(3) The survival rate of the intestinal lactic acid bacteria is high after long-term storage,
A lactic acid fermented food containing a high concentration of intestinal inhabiting lactic acid bacteria.   Intestinal inhabiting lactic acid bacteria used for the inoculum are intestinal inhabiting lactic acid bacteria selected from Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus crispatas, Lactobacillus amyloporus, Lactobacillus gallinarum The lactic acid fermented food according to claim 1, wherein   Intestinal inhabiting lactic acid bacteria selected from among lactic acid bacteria that have settled in the human intestinal tract, intestinal inhabiting lactic acid bacteria isolated from human feces, known methods such as chemical substances and UV irradiation The lactic acid fermented food according to claim 1 or 2, which is at least one selected from mutant strains of intestinal lactic acid bacteria induced by.   The lactic acid fermented food according to any one of claims 1 to 3, wherein a lactic acid bacterium for dairy industry is used in combination as an inoculum in addition to the intestinal lactic acid bacterium.   The lactic acid fermented food according to any one of claims 1 to 4, wherein the mixing ratio (mass ratio) of milk and soy milk is 9: 1 to 6: 4. The concentration of the intestinal inhabiting lactic acid bacteria contained in the lactic acid fermented food obtained by culturing at 37 ° C. for 8 to 10 hours is 1 × 10 ^{9 to} 5 × 10 ⁹ colonies / ml, and the produced lactic acid acidity The lactic acid fermented food according to any one of claims 1 to 5, wherein the food has a sour taste and is 0.7 to 0.9 mass%. The concentration of the intestinal inhabiting lactic acid bacteria contained in the lactic acid fermented food obtained by culturing at 37 ° C. for 4 to 6 hours is 1 × 10 ⁸ to less than 1 × 10 ⁹ colonies / ml, and produced lactic acid The lactic acid fermented food according to any one of claims 1 to 5, wherein the food has a reduced acidity of 0.3 to 0.5% by mass.   The lactic acid fermented food according to any one of claims 1 to 7, wherein the intestinal inhabiting lactic acid bacterium used for the inoculum is a lactic acid bacterium having a gastric juice-resistant property.   The lactic acid fermented food according to any one of claims 1 to 8, wherein the lactic acid fermented food is dry powdered or tableted.   It is a manufacturing method of the lactic-acid fermented food in any one of Claims 1-9, Comprising: It is essential with respect to the main raw material which contains as a main component the raw material prepared by mixing milk and soy milk in a predetermined ratio Intestinal habitat characterized by inoculating and fermenting a predetermined amount of intestinal lactic acid bacteria as an inoculum, or inoculating and fermenting a predetermined amount of lactic acid bacteria for dairy industry in addition to the intestinal lactic acid bacteria A method for producing a lactic acid fermented food containing a high concentration of lactic acid bacteria.

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