JP2015159749A - Yogurt containing lactic acid bacterium derived from traditional fishery fermented food product in ishikawa prefecture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide yogurt having excellent flavor, obtained by utilizing lactic acid bacterium derived from a traditional fishery fermented food product in Ishikawa Prefecture; and to provide frozen yogurt and a production method thereof.SOLUTION: To provide yogurt produced by using as a starter, at least one kind of lactic acid bacterium selected from a group comprising sushi fermented with horse mackerel, sushi fermented with yellowtail, sushi fermented with mackerel, turnip sushi, Japanese radish sushi, cuttlefish pickled in malted rice, and cuttlefish salted and mixed with its own ink, which are traditional fishery fermented food products in Ishikawa Prefecture. Frozen yogurt is also provided.

Description

  The present invention relates to a yogurt containing a lactic acid bacterium derived from a traditional marine fermented food in Ishikawa Prefecture and a method for producing the yogurt.

  Ishikawa Prefecture is a treasure trove of fermented foods rarely seen nationwide, and in Noto and Ishikawa Prefecture, fermented foods that make use of abundant marine resources, that is, fermented marine products are traditionally produced. Examples of marine fermented foods include Aji nalesushi, burashi nazushi, sabarashi zushi, kaburazushi, radish zushi, pickled squid, and squid black.

  For example, Aji Nalesushi pickles horse mackerel with salt and vinegar, spreads cooked rice, horse mackerel, yam and pepper in order, repeats several layers, lays rice at the end, puts a lid and puts weight on it, Placed in a cool dark place, usually fermented for more than 4 weeks. This kind of fermented ferment is based on lactic acid fermentation of cooked rice, which imparts preservability and produces a characteristic odor and sourness.

  Lactic acid bacteria have been included in brewed foods and pickles since ancient times, and the lactic acid fermentation has imparted flavors to foods. In Ishikawa Prefecture, in addition to so-called brewed foods such as sake, miso, and soy sauce, there are many unique traditional fermented foods such as Narezushi mentioned above, and lactic acid bacteria are involved in them. The present inventors have applied for patents for various research results relating to lactic acid bacteria isolated from traditional fermented foods in Ishikawa Prefecture (Patent Documents 1 to 4).

  Lactic acid fermentation is a reaction in which lactic acid bacteria metabolize (ferment) sugar and convert most of it to lactic acid. There are two types of fermentation, one is called homofermentation, and 2 mol of lactic acid is produced from 1 mol of glucose (glucose). The main lactic acid bacteria known to perform this fermentation are Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus delbrueckii subspecies bulgaricus, Enterococcus faecalis, such as lactis (Lactococcus lactis). The other is called heterofermentation, in which 1 mol of glucose produces ethyl alcohol, acetic acid, glycerin, carbon dioxide, etc. in addition to 1 mol of lactic acid. The main lactic acid bacteria known to perform this fermentation are Lactobacillus brevis, Lactobacillus buchneri, Leuconostoc mesenteroides, and the like. In addition, there are also conditional heterofermentation-type lactic acid bacteria that perform heterofermentation only under specific conditions, and include Lactobacillus plantarum, Lactobacillus sakei, and the like.

Yogurt generally uses various lactic acid bacteria such as Lactobacillus delbrueckii subsp. It is made from dairy products such as milk and skim milk powder by fermenting action, and is paste-like or liquid, or those frozen and containing 10 ⁷ or more lactic acid bacteria per ml (food (Described in “Ministerial Ordinance on Component Standards of Milk and Dairy Products” based on the Sanitation Law). This standard also applies to frozen yogurt.

  As mentioned above, as a starter for producing yogurt, bacterial species having characteristics suitable for milk fermentation, such as Lactobacillus delbrueckii subsp.bulgaricus, Streptococcus thermophiles, etc. are mainly used, but even in bacterial species not generally used for yogurt production. It can be used by optimizing fermentation conditions and the like. For example, a technique for adding sake lees to raw material milk in order to promote the fermentability of lactic acid bacteria derived from plant raw materials has been reported (Patent Document 5).

  By using lactic acid bacteria isolated from the above-mentioned traditional Ishikawa Prefecture fermented marine foods as starters, yogurt is prepared, and frozen yogurt is used to produce lactic acid bacteria isolated from new unprecedented sources. A high-quality milk fermented product with new added value can be produced. In regard to lactic acid bacteria derived from fishery fermented foods, techniques relating to inoculum culture and storage methods and fermentation methods for producing yogurt and frozen yogurt have not been established yet.

JP 2013-048586 A JP 2013-193996 A JP 2013-202008 A JP 2013-208071 A JP 2009-195251 A

  This invention makes it a subject to provide the yogurt with good flavor using the lactic acid bacteria derived from the traditional marine fermented food of Ishikawa Prefecture, frozen yogurt, and its manufacturing method.

  In order to solve the above-mentioned problems, the present inventors have made extensive studies and separated a plurality of lactic acid bacteria from Ishikawa Prefecture's traditional aquatic fermented foods and used them in the preparation of yogurt. The inventors have found that frozen yogurt can be produced, and have further studied the present invention.

The present invention has been completed based on the above findings, and provides the following [1] to [16].
[1] A yogurt comprising lactic acid bacteria derived from a fish fermented food.
[2] The fermented fishery product is at least one selected from the group consisting of aji naizushi, aburi nazushi, a sabarazu shizushi, kaburazushi, radish zushi, squid pickles, and squid black sashimi. The yogurt according to [1], which is characterized in that it exists.
[3] The yogurt according to the above [1] or [2], wherein the lactic acid bacterium is a lactic acid bacterium belonging to Lactobacillus plantarum.
[4] The yogurt according to the above [3], wherein the lactic acid bacterium is Lactobacillus plantarum ANP7-1 (accession number: NITE P-1224).
[5] The yogurt according to any one of [1] to [4], further comprising blueberry juice.
[6] The yogurt according to any one of [1] to [5], further comprising sake lees.
[7] The yogurt according to any one of [1] to [6], wherein the yogurt is frozen yogurt.
[8] A method for producing the yogurt according to any one of [1] to [7], wherein a lactic acid bacterium derived from a fish fermented food is used as a starter.
[9] The fermented fishery product is at least one selected from the group consisting of aji naizushi, aburi nazushi, a sabarazu zushi, kaburazushi, radish zizushi, squid pickled, and squid black made. The manufacturing method according to [8], wherein the manufacturing method is provided.
[10] The production method according to [8] or [9] above, wherein lactic acid bacteria that have been freeze-dried or cryopreserved are used as a starter by using milk or skim milk powder as a protective agent.
[11] The production method according to any one of [8] to [10], wherein the lactic acid bacterium is a lactic acid bacterium belonging to Lactobacillus plantarum.
[12] The production method according to [11], wherein the lactic acid bacterium is Lactobacillus plantarum ANP7-1 (Accession Number: NITE P-1224).
[13] The method according to any one of [8] to [12], wherein the blueberry juice is added to the yogurt raw material or the yogurt after fermentation.
[14] The method according to any one of [8] to [13], wherein a yogurt raw material containing sake lees is used.
[15] An intestinal immunity activation method comprising ingesting the yogurt according to any one of [1] to [7].
[16] A method for preserving lactic acid bacteria, characterized by freeze-drying or cryopreserving lactic acid bacteria derived from a fermented fishery product with milk as a protective agent.

  According to the present invention, tasty yogurt and frozen yogurt using lactic acid bacteria derived from a traditional marine fermented food in Ishikawa Prefecture, and a method for producing the same can be provided. The yogurt and frozen yogurt of the present invention have a good taste without wrinkles and high palatability.

It is a figure which shows the result of having evaluated the growth degree of the Lactobacillus plantarum ANP7-1 by the presence or absence of supplementary nutrition in a soybean whey culture medium. It is a figure which shows the result which compared the growth temperature dependence of Lactobacillus plantarum ANP7-1 with control lactic acid bacteria (Lactobacillus sakei), A is a result of Lactobacillus plantarum ANP7-1, B is a result of control lactic acid bacteria. FIG. It is a figure which shows the result of having evaluated the preservation | save stability of Lactobacillus plantarum ANP7-1, A is a figure which shows the result of quick freeze preservation, and B is the result of quick freeze preservation. It is the figure which showed pH transition (A) and solidification rate (B) when yogurt was manufactured with Lactobacillus plantarum ANP7-1 using the milk which added the freeze-dried sake lees as a yogurt raw material. It is the figure which showed the manufacturing scheme of the frozen yogurt containing a blueberry. It is a figure which shows the result of having examined the IgA antibody production inducibility of Lactobacillus plantarum ANP7-1 with respect to a mouse | mouth Peyer's board origin immune cell.

  The present invention provides a yogurt characterized by containing a lactic acid bacterium derived from a marine fermented food. There are no particular restrictions on the fermented fishery products. For example, Ishikawa Prefecture's traditional fermented fishery products, Ajinaresushi, Buburashizashi, Sabarashizushi, Kabazuzushi, Daikonzushi, squid pickled, squid black Examples include making. The fishery fermented food can be produced by a known method. Moreover, commercially available marine fermented foods can be easily obtained. Separation and identification of lactic acid bacteria from fishery fermented foods can be performed by known methods.

  Lactic acid bacteria contained in the yogurt of the present invention are not particularly limited. For example, lactic acid bacteria belonging to the genus Lactobacillus, lactic acid bacteria belonging to the genus Streptococcus, lactic acid bacteria belonging to the genus Enterococcus, lactic acid bacteria belonging to the genus Lactococcus Lactic acid bacteria belonging to the genus Leuconostoc, lactic acid bacteria belonging to the genus Pediococcus, lactic acid bacteria belonging to the genus Bifidobacterium, and the like. Of these, lactic acid bacteria belonging to the genus Lactobacillus are preferred, and lactic acid bacteria belonging to Lactobacillus plantarum are more preferred. Particularly preferred is Lactobacillus plantarum ANP7-1. ANP7-1 is a lactic acid bacterium isolated from Ajinarezushi, a traditional marine fermented food from Noto, Ishikawa Prefecture. It is an independent administrative corporation product evaluation dated February 3, 2012 under the accession number NITE P-1224. It has been deposited with the National Institute for Technology and Technology (NPMD) (Room 2-2-8-8, Kazusa Kamashichi, Kisarazu City, Chiba Prefecture 292-0818).

  The yogurt of the present invention is produced using a lactic acid bacterium derived from a marine fermented food as a starter, and the lactic acid bacterium used for the starter is preferably a lactic acid bacterium that has been freeze-dried or cryopreserved using milk or skim milk powder as a protective agent. When using milk, it is preferable that the wet weight (g) of the microbial cell added with respect to milk (ml) is about 1: 0.5 to about 1: 2, and about 1: 0.8 to about 1 : 1.5 is more preferable, and about 1: 1 is more preferable. When using skim milk powder, the concentration of skim milk powder is preferably about 2 to 50% (w / v) of the cell suspension, more preferably about 5 to 30% (w / v). About 5 to 20% (w / v), more preferably about 5 to 10% (w / v). In any case, other protective agents (for example, glycerol, sucrose, trehalose, etc.) may be used in combination. Freeze-drying storage or cryopreservation can be performed by a known method. For example, it can be stored frozen by washing the cultured cells, preparing a cell suspension containing the protective agent and freezing it. In addition, the cells for freeze-drying storage can be prepared by once completely freezing and then drying using a freeze dryer. The present invention includes a method for preserving lactic acid bacteria characterized by freeze-drying or cryopreserving lactic acid bacteria derived from marine fermented foods using milk as a protective agent.

  The lactic acid bacteria contained in the yogurt of the present invention can be cultured by a known method. The medium only needs to contain a carbon source, a nitrogen source, a mineral, and the like that are usually used for culturing lactic acid bacteria, and a natural medium or a synthetic medium can be used. Preferably, a liquid medium is used. The culture temperature is preferably about 5-45 ° C, more preferably about 25-37 ° C. The pH of the medium is preferably about 4 to 8, for example, and more preferably about 6 to 7. At the same time, the pH may be controlled, and the pH can be adjusted using acid or alkali. Usually, the culture time is preferably about 24 hours or more, more preferably about 48 to 96 hours. The culture may be performed under aerobic conditions or under anaerobic conditions. Preferably it is performed under anaerobic conditions.

  Examples of the carbon source include glucose, fructose, galactose, mannose, lactose, sucrose, cellobiose, molasses, glycerol and the like, preferably glucose, sucrose and the like. Examples of the nitrogen source include inorganic nitrogen sources such as ammonia and ammonium salts, and organic nitrogen sources such as urea, amino acids, and proteins that can be used alone or in combination of two or more, preferably ammonium. Salts, amino acids and the like. Further, as the mineral source, for example, potassium monohydrogen phosphate, magnesium sulfate, etc., mainly containing K, P, Mg, S and the like can be used. In addition to these, nutrients such as various vitamins such as peptone, meat extract, yeast extract, corn steep liquor, casamino acid, biotin, and thiamine can be added to the medium as necessary. The concentration of the carbon source, nitrogen source, etc. in the medium is not particularly limited as long as it is a normal concentration at which lactic acid bacteria can grow. Usually, the carbon source concentration at the start of culture is preferably about 0.1 to 15% (w / v), more preferably about 1 to 10% (w / v). The concentration of the nitrogen source at the start of culture is usually about 0.1 to 15% (w / v), preferably about 1 to 15% (w / v), more preferably about 1 to 10% (w / v). And it is sufficient.

  The lactic acid bacteria contained in the yogurt of the present invention can be cultured in a medium containing soybean whey. Soy whey is a large amount of whey-like solution that is discarded when soybean products such as tofu are produced from soybean extract. It contains abundant nutrients such as protein, but its low availability. It must be discarded. The medium containing soybean whey may be composed solely of soybean whey or may be obtained by adding other components to soybean whey. Other components are not particularly limited, and examples include nutrients such as peptone, meat extract, yeast extract, corn steep liquor, casamino acids, various vitamins such as biotin and thiamine.

  The method for preparing soybean whey used for culturing lactic acid bacteria is not particularly limited, and can be selected from known soybean whey preparation methods according to the purpose. For example, a coagulant (for example, calcium chloride, calcium sulfate, magnesium chloride, glucono delta lactone, etc.) is added to soy milk to produce a coagulum, and the supernatant (soy whey) is collected. The collected soybean whey is concentrated as necessary and used for cultivation of lactic acid bacteria. The concentration factor is not particularly limited, and a concentration factor suitable for the growth of lactic acid bacteria to be cultured may be appropriately selected. The concentration factor is preferably about 2 to 5 times, and more preferably about 2 to 3 times. As the concentration method, for example, a known method such as a reverse osmosis concentration method, a heat concentration method, a reduced pressure concentration method, or an interface forward freezing concentration method can be used.

  The yogurt of the present invention can be produced by a known method using a lactic acid bacterium derived from a marine fermented food as a starter. As the yogurt raw material, a milk raw material and a compounding agent added as necessary can be mixed and sterilized. The milk raw material contained in the yogurt raw material is not particularly limited as long as the raw material is milk. In addition to milk such as cow milk and goat milk, nonfat dry milk, condensed milk, fresh cream, milk protein, and the like can also be used. What is known as a compounding agent of other conventional yogurt raw materials such as fats and oils and sweeteners can be added to these milk raw materials as necessary. Examples of the compounding agent include saccharides, stabilizers, emulsifiers, acidulants, pH adjusters, flavoring agents, colorants, flavor adjusters, antioxidants and the like.

  Examples of sugars include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide , Theande-oligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohol (maltitol, erythritol, sorbitol, reduced palatinose, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar) and the like can be used. High sweetness such as aspartame, aritame, monatin, licorice extract (glycyrrhizin), sweet tea extract (phyrozultin), rakanka extract (mogroside), saccharin, sodium saccharin, acesulfame potassium, sucralose, neotame, thaumatin, lacanka extract A sweetener may be used.

  Examples of the stabilizer include gum arabic, carrageenan, agar, alginic acids (alginic acid, alginate), low methoxyl pectin (LM pectin), high methoxyl pectin (HM pectin), guar gum, tara gum, locust bean gum, tamarind seed gum , Psyllium seed gum, water-soluble soybean polysaccharide, glucomannan, starch, modified starch, processed starch, dextrin, gellan gum, xanthan gum, pullulan, curdlan, cellulose, carboxymethylcellulose salt, methylcellulose, chitin, chitosan, gelatin, etc. .

Various fruit flavors and flavors such as sugar flavors can also be added. As the fragrance, any of natural fragrance, synthetic fragrance and composite fragrance can be used.
The yogurt of the present invention preferably contains blueberry juice, particularly blueberry juice from Noto, Ishikawa Prefecture. Blueberry juice may be added to the yogurt raw material or after fermentation.

  Sake lees may be added to the yogurt raw material. Solidification of yogurt can be promoted by using a yogurt raw material containing sake lees. It is preferable to use a sufficiently dried sake lees, for example, a freeze-dried liquor can be suitably used. The amount of sake lees added is preferably about 0.01 to 20.0% (w / v), more preferably about 0.05 to 10.0% (w / v) with respect to the yogurt raw material, -5.0% (w / v) is more preferable.

Yogurt fermentation may be performed by adding starter lactic acid bacteria to the yogurt raw material, and continuing fermentation until 10 ⁷ or more lactic acid bacteria are contained per 1 ml of the fermented product. Usually, it is carried out at 25 to 45 ° C. for 2 to 72 hours. Frozen yogurt can be produced by mixing and freezing yogurt containing lactic acid bacteria derived from the obtained marine fermented food and milk as necessary to adjust the flavor. The mixture of yogurt and milk preferably occupies at least 30% (w / w) or more of the total weight of frozen yogurt, but this does not apply as long as the conditions for imparting a yogurt-like flavor are satisfied. As ingredients other than yogurt and milk, blueberry juice or other fruit juice from Noto, Ishikawa may be added, or sourness may be adjusted by adding granulated sugar or the like. If necessary, guar gum, carrageenan, etc. may be added, and the texture may be adjusted with skim milk powder. Milk and other above-mentioned additives can all be commercially available.

  The present invention provides an intestinal immunity activation method characterized by ingesting the yogurt of the present invention. The present inventors have found that a suspension containing skim milk powder of lactic acid bacteria derived from a marine fermented food contained in the yogurt of the present invention has IgA antibody production-inducing activity against mouse Peyer's patch-derived immune cells. (See Examples). Therefore, intestinal immunity can be activated by ingesting yogurt. Yogurt is preferably consumed by domestic animals such as humans, cows, horses and pigs, and pets such as dogs and cats. The intestinal immunity activation method of the present invention is a non-therapeutic method. Here, “non-therapeutic” is a concept that does not include a medical act, that is, an act of treating a human or animal body by treatment.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in more detail, these do not limit this invention at all.

Example 1
1-1 Method of Preculture of Inoculum Lactobacillus plantarum ANP7-1 (Accession Number: NITE P-1224) was used as the inoculum. The ANP7-1 strain is a strain isolated from “Ajinarezushi” which is a traditional marine fermented food in Noto, Ishikawa Prefecture. As the medium, MRS medium (commercial product, manufactured by Difco) or soybean whey medium, which is a complete nutrient medium for lactic acid bacteria, was used.
The MRS liquid medium was prepared by dissolving 55 g with pure water at a concentration such that the final liquid volume was 1 L. When performing solid culture, a plate prepared by adding agar to a final concentration of 2% was used. The soybean whey medium was prepared according to the description of JP 2011-97865 A. Specifically, soy milk is coagulated by adding calcium chloride (coagulant) to soy milk, soy whey as a supernatant is obtained, and after removing suspended substances in soy whey, the pH is adjusted to 6.8 to caustic soda. It adjusted to 7.0, it was made to circulate, making it pass through the reverse osmosis apparatus which consists of a polyamide-type composite membrane, the reverse osmosis liquid was discharged | emitted, and it concentrated by 2 times.

  Place 4 ml of MRS liquid medium or soybean whey medium in a 4 ml vial, autoclaved at 121 ° C. for 15 minutes, cool, collect lactic acid colony colonies or cryopreserved cell fluid using a sterilized toothpick, and inoculate the medium at 30 ° C. For 1 to 3 days. Lactic acid bacteria grew well with any medium.

1-2 Inoculum culture for yogurt production (mass preparation method)
Pre-cultured lactic acid bacteria were precipitated by centrifugation, the cells were washed several times with sterile physiological saline, put into 500-1000 ml soybean whey medium, and cultured at 30 ° C. In addition to the soybean whey medium alone, a yeast extract, peptone, or a medium in which both yeast extract and peptone were added to the soybean whey medium was used.
The number of viable bacteria at the time of culture disclosure and after 24 hours of culture is shown in FIG. As can be seen from FIG. 1, without adding yeast extract or protein degradation product (peptone) as supplementary nutrient, 10 ⁶ / ml lactic acid bacteria (viable bacteria) can be produced at a rate of 10 ⁹ cells / ml in 24 hours. could be grown to ml. Moreover, pH adjustment during culture was not necessary. Subsequently, test culture was also performed using a 200 L large-scale cell preparation culture tank, and a culture solution having the same cell density (10 ⁸ cells / ml or more) was successfully obtained.

  Subsequently, the growth degree of lactic acid bacteria due to the difference in culture temperature was evaluated. The results are shown in FIG. Compared to Lactobacillus sakei (Lactobacillus sakei) (Fig. 2B) derived from plant raw materials used as a control (separated from the sake sake mother), Lactobacillus plantarum ANP7-1 (Fig. 2A) is yogurt fermentation temperature (43 ° C) It was found that the temperature was appropriate.

1-3 Preservation method of inoculum for yogurt production 1-3-1 Dry storage After preparing high-density lactic acid bacteria derived from aquatic fermented foods, how long and stable it can be preserved while maintaining the viable state, It is extremely important for strain utilization and product distribution. Thus, the stability of the cultured cells after dry powdering was examined. The cells cultured at 30 ° C. were washed twice with sterile physiological saline, completely frozen at −80 ° C., and then freeze-dried. The dried cells were stored at 4 ° C., the powder was periodically weighed with a sterilized spatula, serially diluted with physiological saline, and then applied to the MRS agar medium, and the viable cell count was calculated.
The results are shown in FIG. 3A. As can be seen from FIG. 3A, even after a storage period of 6 months, the number of viable bacteria of 10 ¹⁰ or more per 1 g of the dry powder is secured, which is 1 / 100th of the number of first occurrences (less than 10 ¹² ). The above viable cell count could be secured.

In addition, by lyophilization, the mixture was mixed with a cell protection solution containing 10% (w / v) skim milk powder and 10% (w / v) sucrose at a ratio of 2: 1 (cell protection solution ml: wet cell weight g). , Succeeded in securing a higher viable cell count (viable cell count after storage period: 7.2 × 10 ¹⁰ /5.5 times the weight (g) of the lyophilized product without the cell protective solution).

1-3-2 Cryopreservation Next, dry pulverization requires equipment such as spray drying and lyophilizer, so it is difficult to introduce in small companies, so the cells after culturing should not be pulverized. In addition, it was examined whether it can be stored as it is in a frozen state. As a frozen form, it was made into the liquid suspended in milk by 1: 1 with respect to the wet weight of a microbial cell (1 ml of milk and 1 g of microbial cells were mixed and frozen). As a result, in both cases of slow freezing (directly input at −20 ° C.) and quick freezing (added at −80 ° C. and then transferred to −20 ° C. after 24 hours), the same preservation effect (viable bacteria per 1 ml of frozen bacterial body fluid) We were able to confirm the number about ^{10 11).} The results of quick freezing are shown in FIG. 3B.

1-4 Yogurt fermentation From here on, unless otherwise specified, the cells are prepared in MRS liquid medium or soybean whey medium at 30 ° C. for 2 to 3 days, and washed with sterilized physiological saline several times. (The number of bacteria immediately after inoculation was adjusted to be 10 ⁷ to 10 ⁸ / milk (ml)).

1-4-1 Manufacture of yogurt using Lactobacillus plantarum ANP7-1 Put sterilized milk and ANP7-1 cells in the fermenter, ferment at 43 ° C for several hours, and then pack the cup before solidification gave. After that, by continuing the fermentation in the cup, the content of the cup was solidified through about 20 hours of fermentation. The cupped prototype maintained good flavor for at least 2 weeks when stored at 4 ° C. When component analysis was performed on the completed prototype by gas chromatography mass spectrometry, substances such as acetoin that contributed to the yogurt-like flavor were detected, indicating that lactic acid fermentation proceeded without delay.

1-4-2 Examination of rapid fermentation After adding soy whey, blueberry juice or lyophilized sake lees at a concentration of 0.5-3% (w / v) to milk to reinforce the nutritional source of yogurt ingredients ANP7-1 was inoculated, and it was examined whether rapid fermentation and solidification were observed. For the blueberry juice, the extract exuded by pressing the pulp was used, and for the sake lees freeze-dried, those that were generally available as a commercial product generated during sake brewing were freeze-dried and used.

  As a result, in the case of soybean whey and blueberry juice, rapid solidification was not observed even under the condition of 3% addition. This was considered because the nutrient source in the additive cannot promote the growth of lactic acid bacteria at a concentration of 3%. On the other hand, as shown in FIG. 4, solidification was clearly promoted when the lyophilized product was added. There has been a report on the growth promoting effect of plant lactic acid bacteria by sake lees (see Patent Document 5), and it has been found that the same effect can be obtained even in Lactobacillus plantarum derived from marine fermented food. When the sake lyophilized product was not added, only a solidification rate of about 60% was observed 18 hours after the start of fermentation. However, in the case where 0.5 to 3% of the sake lyophilized product was added, the solidification rate reached 90% at the same time. Reached.

Example 2
2-1 Production of Frozen Yogurt Using Yogurt (with ANP7-1 Bacteria) A method of producing frozen yogurt with blueberries using ANP7-1 microbial cells was examined. The production scheme is shown in FIG.

  As a raw material composition that can produce frozen yogurt with good flavor and texture, blueberry 1000 g (14%), granulated sugar 1250 g (17%), yogurt with ANP7-1 cells 3600 g (49%), sterile milk 1400 ml (19%) ), 125 g (1.7%) of skim milk powder, and 25 g (0.3%) of a stabilizer (guar gum, carrageenan, etc.) was added as necessary (total production amount 7400 g) (% is the ratio of weight to the whole) . It is also possible to replace milk with yogurt as necessary, and in this case, the proportion of yogurt is about 70% at the maximum.

Example 3
3-1 Examination of IgA Antibody Production Ability Using Laboratory Animal-Derived Immune Cells In order to increase the added value of fermentation products, it is necessary to impart high health functionality to yogurt. Therefore, the cells of Lactobacillus plantarum ANP7-1 were mixed with the above-mentioned cytoprotective solution containing 10% (w / v) nonfat dry milk and 10% (w / v) sucrose (cell protective solution ml: Wet cell weight g = 2: 1) A freeze-dried sample was subjected to an IgA antibody production induction test against mouse Peyer's patch-derived immune cells.

  Peyer's patches were separated from the mouse intestine, and immune cells were collected and mixed with lactic acid bacteria. It was confirmed by ELISA whether or not secretion of IgA antibody, which is an activity index of intestinal immunity, was improved. The ELISA method was performed in accordance with a technique (Matsuzaki et al. (2013) J. Appl. Microbiol. (Doi: 10.1111 / jam.12411)) in which IgA was bound to a plate on which an anti-IgA antibody was immobilized and detected. . A lyophilized product containing only the cell protection solution was provided as a negative control test group, and a gram-negative bacterial lipopolysaccharide fraction (LPS) known to have immunostimulatory ability was provided as a positive control test group. Background IgA production (blank) was defined as the addition of physiological saline alone.

  The results are shown in FIG. As is apparent from FIG. 6, in the test group containing Lactobacillus plantarum ANP7-1 cells, it was confirmed that IgA production induction was stronger than the positive control LPS. It became clear that it has the ability to improve. In particular, since IgA production-inducing activity was observed in a mixed state with skim milk powder, which is a milk-derived component, yogurt produced using ANP7-1 as an inoculum was considered to have immunostimulatory ability.

  The present invention is not limited to the above-described embodiments and examples, and various modifications are possible within the scope shown in the claims, and technical means disclosed in different embodiments are appropriately combined. The obtained embodiment is also included in the technical scope of the present invention. Moreover, all the academic literatures and patent literatures described in this specification are incorporated herein by reference.

Display of microorganisms Display of identification: ANP7-1
Accession Number: NITE P-1224
Date of deposit February 3, 2012 Name of deposit: National Institute for Product Evaluation Technology Patent Microorganism Deposit Center (NPMD)
Address: Room No. 122, 2-5-8 Kazusa Kamashi, Kisarazu City, Chiba Prefecture 292-0818

Claims (16)

  A yogurt characterized by containing lactic acid bacteria derived from a fishery fermented food.   The fermented fishery product is at least one selected from the group consisting of aji naizushi, aburi kashizushi, saba kazuzushi, kaburazushi, daikon zushi, squid pickled, and squid black. The yogurt according to claim 1, characterized in that   The yogurt according to claim 1 or 2, wherein the lactic acid bacterium is a lactic acid bacterium belonging to Lactobacillus plantarum.   The yogurt according to claim 3, wherein the lactic acid bacterium is Lactobacillus plantarum ANP7-1 (Accession Number: NITE P-1224).   The yogurt according to any one of claims 1 to 4, further comprising blueberry juice.   The yogurt according to any one of claims 1 to 5, further comprising sake lees.   The yogurt according to any one of claims 1 to 6, wherein the yogurt is frozen yogurt.   A method for producing the yogurt according to any one of claims 1 to 7, wherein a lactic acid bacterium derived from a marine fermented food is used as a starter.   The fermented fishery product is at least one selected from the group consisting of aji naizushi, aburi kashizushi, saba kazuzushi, kaburazushi, daikon zushi, squid pickled, and squid black. The manufacturing method according to claim 8, wherein the manufacturing method is characterized.   The production method according to claim 8 or 9, wherein lactic acid bacteria that have been freeze-dried or cryopreserved are used as a starter, with milk or skim milk powder as a protective agent.   The method according to any one of claims 8 to 10, wherein the lactic acid bacterium is a lactic acid bacterium belonging to Lactobacillus plantarum.   The method according to claim 11, wherein the lactic acid bacterium is Lactobacillus plantarum ANP7-1 (accession number: NITE P-1224).   The method according to any one of claims 8 to 12, wherein the blueberry juice is added to the yogurt raw material or the yogurt after fermentation.   The production method according to any one of claims 8 to 13, wherein a yogurt raw material containing sake lees is used.   The intestinal tract immune activation method characterized by ingesting the yogurt according to any one of claims 1 to 7.   A method for preserving lactic acid bacteria, characterized by freeze-drying or cryopreserving lactic acid bacteria derived from a fish fermented food using milk as a protective agent.