JP2017205039A - Lactic acid bacterium survival improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a lactic acid bacterium survival improver that improves the survival of lactic acid bacteria in food and drink products, does not impair the flavors of the food and drink products, and can be easily prepared.SOLUTION: A lactic acid bacterium survival improver contains molasses as an active ingredient. A lactic acid bacterium survival improver composition contains: molasses; and pomegranate extract, rugosa extract, vanilla extract or rooibos extract, in combination.SELECTED DRAWING: None

Description

  The present invention relates to a lactic acid bacteria survival improver or improver composition, and a lactic acid bacterium-containing food or drink to which the improver or improver composition is added.

In recent years, useful microorganisms that work in the human intestine, that is, probiotics, have been known to have useful physiological actions such as inhibition of colonization of pathogens and activation of immunity, and attention has been paid to the health effects of fermented foods year by year. ing.
Above all, fermented milk and lactic acid bacteria beverages such as yogurt are easy to adjust flavor variations by adding fruit juice, fruit sauce, sweetener, acidulant, flavor, etc. compared to other fermented foods. This makes it possible to design products that target the market, and together with the ease of choosing food and beverage scenes, has formed a large market.

In order to expect higher health effects, it is desirable to keep the lactic acid bacteria contained in foods and drinks for a longer period of time, but the lactic acid bacteria will gradually decrease during storage with the passage of time after product manufacture. There is a problem.
In addition, fermented milk and lactic acid bacteria beverages are stipulated by the Ministry of Health, Labor and Welfare's “Ministerial Ordinance on Component Standards for Milk and Dairy Products” (so-called ministerial ordinance for milk etc.), and the number of lactic acid bacteria that survive is determined within the quality assurance period. Must satisfy this standard.
In other words, if the lactic acid bacteria can survive for a longer time, in addition to expecting higher health benefits, the product quality assurance period can be set longer, and there are benefits such as improved distribution efficiency and reduced food waste Will occur.

  For this reason, several methods for improving the survival of lactic acid bacteria have been reported. For example, a method using phospholipids derived from milk as an active ingredient (Patent Document 1), a method using a guava leaf extract (Patent Document 2), a method using dead cells of lactic acid bacteria as an active ingredient (Patent Document 3), propionic acid A method using a fermented product of a fungus (Patent Document 4), a method using several kinds of amino acids (Patent Document 5), a method of using an emulsion containing tocopherol and ferulic acid (Patent Document 6), pomegranate, cinnamon serrata, A method using an extract such as Amano (Patent Document 7) has been proposed.

In addition, for Bifidobacterium, gadget, pheasant, kitpi, goldfish, soyou, chimpi, toyo, mitsumouka, i-bright, oyster, duck, cardamom, catnip, safflower, sweet violet, chives, hysop, From Penny Royal, Peppermint, White Hour Fund, Magwalt, Mother Wort, Marigold, Yarrow, Lemon Balm, Rosehip, Rosemary, Mulberry Bark, Persimmon Leaves, Radish Seed, Parsley, Artemisia, and Citrus Fruit and / or Peel Use of extract (Patent Document 8), use of one or more extract selected from turmeric, dodomi, Tochu, rice bran, kakiha, shiso, clove, cinnamon and strawberry tea (Patent Document 9), etc. Has been proposed.
However, the mechanism related to the survival of lactic acid bacteria has not been elucidated, and it has been expected that there are materials that can improve the survival in addition to known components and techniques.

On the other hand, methods for improving the flavor of foods and drinks containing lactic acid bacteria include purple brown rice, gymnema, licorice, lotus germ, green tea, yellow leaves, rooibos tea, mugwort, lacanca, moon peach leaves, ginkgo biloba, stamens to enhance the function of lactic acid bacteria. , Maria Thistle, Dokdami, Daigo, Karin, Ganoderma, Hawthorn, Eggplant, Eleutherococcus, Sockeye, Shiitake, Turmeric, Cranberry, Raspberry, Blueberry Extract (Patent Document 10), derived from sweet potato for flavor improvement The use of an extract (Patent Document 11) is proposed.

While interest in improving eating habits and improving health has increased, demand for fermented milk and beverages using lactic acid bacteria has increased, while demand for food and beverage safety has also increased.
Under such circumstances, there is a demand for a new technology that exceeds the conventional technology, that is, to provide a lactic acid bacteria survival improver that is excellent in improving the survival of lactic acid bacteria, does not affect the flavor of food and drink, and is easy to prepare a preparation. Yes.

JP 2007-97447 A JP 2010-119305 A JP 2008-5811 A International Publication No. 2009/069498 International Publication No. 2012/023578 JP 2004-222652 A JP 2012-224551 A JP 2000-83654 A International Publication No. 2006/129508 JP-A-2005-13211 JP 2001-69909 A

An object of the present invention is to provide a survival improver for lactic acid bacteria that is excellent in the survival of lactic acid bacteria in food and beverage products, does not impair the flavor of the food and beverage products, and can be easily prepared. Objective. Another object of the present invention is to provide a flavoring composition containing the survival improver.
Furthermore, it aims at providing the lactic acid bacteria containing food / beverage products which can improve the survival property of lactic acid bacteria by containing this flavoring composition, and can anticipate the health effect more.
Another object of the present invention is to provide a lactic acid bacterium-containing food / beverage product that improves the survival of lactic acid bacteria by containing the flavoring composition and that is excellent in economic efficiency due to a reduction in waste loss due to the extension of the quality assurance period.

  As a result of earnest research to solve the problems of the prior art, the present inventor has surprisingly been able to improve the survival of lactic acid bacteria. Found to have. In addition, by using molasses in combination with pomegranate, hermanus, vanilla, and rooibos solvent extracts, it has been found that the effect is synergistically increased, and in addition, it has been found that it also has a flavor improving effect. The invention has been completed.

That is, the present invention is as follows.
[1] A lactobacillus survival improver comprising molasses as an active ingredient.
[2] An effective amount of the lactic acid bacteria survival improver according to 1 above, and an extract of one or more plant bodies selected from the group consisting of pomegranate, hermanus, vanilla and rooibos A composition for improving survival of lactic acid bacteria.
[3] The lactic acid bacteria survival improver composition as described in 2 above, wherein the extract is a solvent extract with water or an aqueous ethanol solution.
[4] The lactic acid bacteria survival improver composition according to 2 or 3 above, wherein the extract is contained in an amount of 0.3 to 1000 parts by mass with respect to 100 parts by mass of the solid content of molasses.

[5] Contains a lactic acid bacterium characterized by containing an effective amount of the lactic acid bacteria survival improver composition of 1 or the lactic acid bacteria survival improver composition of 2-4 and a flavoring agent for foods and drinks. A flavor composition for food and drink.
[6] A food / beverage product containing lactic acid bacteria, wherein an effective amount of the above-mentioned lactic acid bacteria survival improver or 1 to 4 lactic acid bacteria survival improver composition is added.
[7] A lactic acid bacteria-containing food or drink comprising 0.001 to 0.5% by mass of the flavoring composition according to 5 above in a concentration after addition.

[8] Addition of 0.001 to 0.5% by mass of the lactic acid bacteria survival improver composition described in 1 or the lactic acid bacteria survival improver composition described in 2 to 4 above to a food or drink containing lactic acid bacteria. A method for improving the survival of lactic acid bacteria in a food or drink containing lactic acid bacteria.
[9] A method for improving the survival of lactic acid bacteria in foods and drinks containing lactic acid bacteria, which comprises adding 0.001 to 0.5% by mass of the above 5 flavoring composition to foods and drinks containing lactic acid bacteria.
[10] One or two or more plant extracts selected from the group consisting of pomegranate, hermanus, vanilla and rooibos in a range of 0.3 to 1000 parts by mass with respect to 100 parts by mass of the solid content of molasses A method for producing a lactic acid bacteria survival improver composition, which comprises adding the composition.
[11] The addition amount of pomegranate extract, hermanus extract, vanilla extract and rooibos extract is 0.3 to 30 parts by mass and 0.3 to 30 parts by mass, respectively, with respect to 100 parts by mass of the solid content of molasses. 10 to 500 parts by mass, 10 to 500 parts by mass, The method for producing a lactic acid bacteria survival improver composition.

The lactic acid bacteria survival improver characterized by containing the molasses of the present invention as an active ingredient shows an excellent improvement effect of lactic acid bacteria survival even when molasses is used alone, A synergistic effect can be exhibited by using a composition for improving survival of lactic acid bacteria in combination with other materials selected from a hermanus extract, a vanilla extract and a rooibos extract.
Furthermore, since the lactic acid bacteria survival improver or improver composition of the present invention does not have a peculiar off-flavor, it does not affect the flavor of the applied lactic acid bacteria-containing food or drink. It is an excellent food material that improves flavor by masking odors.

[1] Lactic acid bacteria survival improver and active ingredient of survival improver composition (1) Molasses Molasses used in the present invention is a sucrose produced as a by-product when sugar is produced. It is a liquid containing sucrose, also called molasses, molasses, or Morasess.
Explaining the production method using sugarcane as a raw material, the sugarcane is squeezed into sugar juice and residue (bagasse), and the obtained sugar juice is heated from 100 ° C. to 103 ° C. and concentrated to a supersaturated state. . When crystal seeds (powdered sugar) are added to this, the sugar crystallizes, so it is separated into crude sugar and molasses by centrifugation. Since molasses is rich in molasses at this stage, it can be concentrated again to obtain sugar crystals by the same operation. This operation is usually repeated about 3 times, and the last remaining molasses is called waste molasses. It is a dark brown viscous liquid with a characteristic caramel-like burning odor.

  In general, molasses is composed of 15-30% moisture, 60-80% sugar, 1-3% minerals, polyphenols, proteins, organic acids and the like. The sugar is mainly sucrose, other fructose and glucose, and the mineral is mainly potassium, other sodium, calcium, magnesium and iron.

Commonly distributed in the market are sugar cane molasses derived from sugar cane, sugar beet molasses derived from beet (sugar beet), or refined molasses (refined molasses) produced when purifying raw sugar (crude sugar) Any of them can be used in the present invention. Hereinafter, it is simply referred to as “molasses”.
Because molasses is rich in sugar, it is used as a raw material for industrial alcohol, confectionery material, or livestock feed. However, it has not been known at all about the effect of improving the survival of lactic acid bacteria.

Molasses in the present invention is a product that is generally available on the market. For example, “Liquid sugar SBL” (trade name) manufactured by Hayashi Trading Co., Ltd. can be obtained and used.
In the present invention, molasses can be used as it is, but for the purpose of lowering the viscosity and making it easy to handle, it is preferable to dilute with water or an aqueous solvent such as ethanol or propylene glycol and use it.

When molasses is added to a food or drink containing lactic acid bacteria as a lactic acid bacteria survival improver, it is usually used in an amount of 10 to 10000 ppm, preferably 50 to 1000 ppm, more preferably 100 to 500 ppm as a solid content of molasses. be able to.
When the addition amount is less than 10 ppm, the effect of improving the survival of lactic acid bacteria may not be sufficiently exhibited. On the other hand, when the addition amount exceeds 10,000 ppm, the effect on the flavor of the beverage containing lactic acid bacteria and coloring problems may occur. There is a possibility that.

(2) Extract of plant body It is also useful to combine with other materials as the lactic acid bacteria survival improver composition of the present invention. Specific examples of materials that can be combined include pomegranate extract, hermanus extract, vanilla extract, rooibos extract, or combinations thereof.
When these extracts are used in combination with molasses, they can be combined and used as a single agent, or can be added as separate preparations.

(A) Pomegranate extract The pomegranate extract used in the present invention refers to an extract of a Pomegranate family (Punica granatum L.), preferably a product obtained by extracting the skin of a pomegranate plant. Say.
The extraction treatment in the present invention is preferably extraction with a solvent, and the solvent used therefor is water or a polar organic solvent, and the organic solvent may be a hydrated product.
Examples of the polar organic solvent include alcohol, acetone, ethyl acetate and the like. Among these, water or an aliphatic alcohol having 2 to 4 carbon atoms such as ethanol, propanol, or butanol is desirable, and water or an aqueous ethanol solution is particularly desirable from the viewpoint of safety to the human body and handling. When using an ethanol aqueous solution, usually a 10 to 95% aqueous solution is used, preferably a 20 to 80% aqueous solution is used, and most preferably a 30 to 70% aqueous solution is used.

  In the present invention, when the pomegranate extract is used in combination with molasses, the appropriate amount (solid content) of the pomegranate extract is usually 0.3 to 30 parts by mass, preferably 0. It is used at 8 to 20 parts by mass, more preferably 1 to 10 parts by mass. When the amount used is less than 0.3 parts by mass, the synergistic effect may not be exhibited. When the amount used exceeds 30 parts by mass, the flavor of the lactic acid bacteria-containing beverage may be affected.

(B) Hermanus extract The Hermanus extract used in the present invention refers to an extract of the Rosa rugosa Thunb. Plant Hermanus (also referred to as Hermanus), and preferably extracts the florets from the Hermanus plant. This is what you get.
The extraction treatment in the present invention is preferably extraction with a solvent, and the solvent used therefor is water or a polar organic solvent, and the organic solvent may be a hydrated product.
Examples of the polar organic solvent include alcohol, acetone, ethyl acetate and the like. Of these, water or an aliphatic alcohol having 2 to 4 carbon atoms such as ethanol, propanol, or butanol is desirable, and water or an aqueous ethanol solution is particularly desirable from the viewpoint of safety to the human body and handling. When using an ethanol aqueous solution, usually a 10 to 95% aqueous solution is used, preferably a 20 to 80% aqueous solution is used, and most preferably a 30 to 70% aqueous solution is used.

  In the present invention, in the case of using the Hermanus extract together with molasses, the proper amount (solid content) of the Hermanus extract is usually 0.3 to 30 parts by mass, preferably 0.8 to 100 parts by mass of the molasses solids. -20 parts by mass, more preferably 1-10 parts by mass. When the amount used is less than 0.3 parts by mass, the synergistic effect may not be exhibited. When the amount used exceeds 30 parts by mass, the flavor of the lactic acid bacteria-containing beverage may be affected.

(C) Vanilla extract The vanilla extract used in the present invention refers to an extract of an orchid perennial plant belonging to the genus Orchidaceae Vanilla, and is a curing process for drying, fermenting and ripening green-ripened vanilla beans. The thing obtained by extracting and processing the vanilla beans which passed through.
The extraction treatment in the present invention is preferably extraction with a solvent, and the solvent used therefor is water or a polar organic solvent, and the organic solvent may be a hydrated product.
Examples of the polar organic solvent include alcohol, acetone, ethyl acetate and the like. Of these, water or an aliphatic alcohol having 2 to 4 carbon atoms such as ethanol, propanol, or butanol is desirable, and water or an aqueous ethanol solution is particularly desirable from the viewpoint of safety to the human body and handling. When using an ethanol aqueous solution, usually a 10 to 95% aqueous solution is used, preferably a 20 to 80% aqueous solution is used, and most preferably a 30 to 70% aqueous solution is used.

  When the vanilla extract is used in combination with molasses in the present invention, the appropriate amount of vanilla extract (as an extract) is usually 10 to 500 parts by mass, preferably 20 to 400 parts per 100 parts by mass of the molasses solids. It is used in parts by weight, more preferably 50 to 200 parts by weight. When the amount used is less than 10 parts by mass, the synergistic effect may not be exhibited. When the amount used exceeds 500 parts by mass, the flavor of the lactic acid bacteria-containing beverage may be affected.

(D) Rooibos extract The rooibos extract used in the present invention refers to an extract of the Faboideae Aspalathus linearis plant of the leguminous family that grows naturally in the highlands of South Africa, preferably among rooibos plants A product obtained by extracting leaves and stems. Beverages made by drying rooibos leaves and stems are a type of health tea called rooibos tea and do not contain caffeine. In the present invention, commercially available rooibos tea can be appropriately obtained and used.
The extraction treatment in the present invention is preferably extraction with a solvent, and the solvent used therefor is water or a polar organic solvent, and the organic solvent may be a hydrated product.
Examples of the polar organic solvent include alcohol, acetone, ethyl acetate and the like. Of these, water or an aliphatic alcohol having 2 to 4 carbon atoms such as ethanol, propanol, or butanol is desirable, and water is particularly desirable from the viewpoint of safety to the human body and handling.

  In the present invention, when the rooibos extract is used in combination with molasses, the proper amount (solid content) of the rooibos extract is usually 10 to 500 parts by mass, preferably 20 to 400 parts by mass with respect to 100 parts by mass of the molasses solids. Parts, more preferably 50 to 200 parts by weight. When the amount used is less than 10 parts by mass, the synergistic effect may not be exhibited, and when the amount used exceeds 500 parts by mass, the flavor of the lactic acid bacteria-containing food or drink may be affected.

Each of the above pomegranate extract, hermanus extract, vanilla extract, rooibos extract,
Alternatively, two or more kinds can be used in combination. When combined, the appropriate amount (solid content) is 0.6 to 1000 parts by mass, preferably 1.0 to 700 parts by mass, and more preferably 2.0 to 500 parts by mass, based on 100 parts by mass of molasses. Used in the department. When the total amount used is less than 0.6 parts by mass, the synergistic effect may not be exhibited. When the total amount used exceeds 1000 parts by mass, the flavor of the lactic acid bacteria-containing food or drink may be affected.
In addition, as an appropriate ratio between extracts, as mentioned above, a pomegranate extract: a hermanus extract: a vanilla extract: a rooibos extract = 0.3-30: 0.3-30: 10-500: 10 There are 500.
In addition, when using in combination of two or more kinds from pomegranate, hermanus, vanilla and rooibos, a method of mixing each extract of each plant is common, but a mixture of a plurality of plants is collectively An extract obtained by subjecting to an extraction operation can also be used.

Molasses is a by-product during sugar production and is a viscous residue containing impurities after repeated separation of sugar liquid or sucrose crystals. Therefore, it is a complicated structure composed of various components.
In addition, pomegranate extract, hermanus extract, vanilla extract and rooibos extract are all made from plant bodies that are organic complexes, so that the resulting extract has a wide variety of components in chemical structure and characteristics. It is a composition that is contained in a complicated state and compounding ratio.
Therefore, in order to directly specify the lactic acid bacteria survival improver composition containing molasses of the present invention and the lactic acid bacteria survival improver composition containing molasses and the above-mentioned plant body extract by the structure and characteristics, identification of the components And quantification is essential, but identifying and quantifying all the components is far from impossible or practically impractical from a common technical perspective.

[2] Food / beverage products containing lactic acid bacteria In the present invention, food / beverage products containing lactic acid bacteria mainly refer to dairy products containing live lactic acid bacteria, particularly fermented milk and lactic acid bacteria beverages. According to the Ordinance of Milk, etc., fermented milk is obtained by fermenting milk or milk containing non-fat milk solids equal to or higher than this with lactic acid bacteria or yeast and making it paste-like or liquid, or by freezing these. . On the other hand, a lactic acid bacteria beverage is a beverage obtained by processing or fermenting milk or the like with lactic acid bacteria or yeast, or using it as a main ingredient. Non-fat milk solid content of 3% or more, lactic acid bacteria or yeast number of milk product lactic acid bacteria beverages of 1 million or more per ml, and non-fat milk solid content of less than 3%, lactic acid bacteria or yeast number of 1 mL There are over 1,000,000 milk main ingredient lactic acid bacteria drinks per unit.
Examples of dairy products other than fermented milk and lactic acid bacteria beverages include non-heat treated cheese (natural cheese), fermented butter, fermented buttermilk, and the like.
These fermented milk and lactic acid bacteria beverages are made by fermenting milk from livestock such as cattle, goats and sheep with microorganisms, and have traditionally developed in various forms around the world in connection with the formation of pastoral culture. It was. Today, fermented milk using milk as a raw material is produced commercially, and products such as yogurt, cheese and butter are available.
In addition, fermented foods such as miso, pickles such as pickles, kimchi, sauerkraut (pickled cabbage from Germany) and pickles are also rich in plant lactic acid bacteria.

  There are various microorganisms used in the production of fermented milk and lactic acid bacteria beverages, but it is lactic acid bacteria that make the basic properties of fermented milk. Lactic acid bacteria is a general term for bacteria that ferment sugar to produce lactic acid. Taxonomically, bacteria are classified into the genus Lactobacillus, Streptococcus, and Lactococcus. The

Lactobacillus delbrukki Subspecies is typically used in the production of fermented milk, especially yogurt. Bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus), Streptococcus thermophilus (Streptococcus thermophilus), Lactococcus lactis subspices lactis (Lactococcus lactis)
s subsp. lactis), Lactococcus lactis subsp. cremoris, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus gaseri (Lactobacillus gaseri) Is used.

  Yogurt, which is representative of fermented milk, has once been the main type of hard type in which sugar, agar, and flavor are added to skim milk, whole milk, and semi-fat milk as main ingredients. Afterwards, soft type with pulp (stirred and fluidized after fermentation), sweetener after fermentation, liquid (drink) type with fruit juice mixed and stirred, plain without adding sweeteners only with milk ingredients New product forms such as type and frozen type are being developed one after another. The lactic acid bacteria survival improver or survival improver composition of the present invention can be widely applied regardless of the product form.

  The amount of addition of the lactic acid bacteria survival improver or survival improver composition of the present invention to the lactic acid bacteria-containing food or drink is preferably 0.001 to 0.5 mass%, particularly preferably 0.01. It is -0.3 mass%. If the amount is less than 0.001% by mass, a sufficient survival effect cannot be exhibited. On the other hand, if the amount exceeds 0.5% by mass, the appearance and flavor of the lactic acid bacteria-containing food or drink may be affected. It is preferable to add the lactic acid bacteria survival improver or the survival improver composition of the present invention to the lactic acid bacteria-containing food or drink in the step of adding an additive such as a sweetener or a fragrance. Although it may be added to the starter in advance, it is not preferable because an excessive amount needs to be added to the starter in order to contain an effective amount in the final food or drink.

The present invention will be described in more detail with reference to the following examples. However, the following examples are used only for illustrative purposes, and the present invention is not limited thereto.
The lactic acid bacteria used in the experiment are NBRC strains collected and stored by the National Institute of Technology and Evaluation Biotechnology Center (abbreviated as NBRC).
As the molasses, “Liquid Sugar SBL” manufactured by Hayashi Shokai Co., Ltd. was used.

[Production Example 1: Pomegranate extract]
50 parts by mass of dried pomegranate peel was pulverized, 1000 parts by mass of 50% aqueous ethanol was added, and the mixture was extracted by heating under reflux for 1 hour. After removing insolubles by filtration, 50 parts by mass of activated carbon was added to the filtrate, followed by stirring at room temperature for 1 hour.
The activated carbon was removed by filtration and concentrated under reduced pressure. Subsequently, the concentrate was lyophilized to obtain 15 parts by mass of a pomegranate extract as a light brown powder.

[Production Example 2: Hermanus extract]
20 parts by mass of dried Hermanus florets were pulverized, 300 parts by mass of a 50% aqueous ethanol solution was added, and the mixture was extracted by heating under reflux for 30 minutes.
Insoluble matter was removed by filtration, and the filtrate was concentrated under reduced pressure and freeze-dried to obtain 6 parts by mass of a powdered Hermanus extract article.

[Production Example 3: Vanilla extract]
100 parts by mass of a vanilla bean cut from a cured vanilla bean (Madagascar) cut to about 1 cm was added to 300 parts by mass of a 45% aqueous ethanol solution, and extraction was performed at 40 ° C. over 8 hours.
After extraction, the solid matter was filtered off using a filter paper, followed by concentration under reduced pressure. Subsequently, the concentrate was lyophilized to obtain 10 parts by mass of a dark brown powdery vanilla extract.

[Production Example 4: Rooibos extract]
95 ° C. ion-exchanged water was added to 50 parts by mass of rooibos leaves (from South Africa), and the mixture was extracted with stirring for 5 minutes.
After extraction, the solid matter was filtered off using filter paper, and the filtrate was concentrated under reduced pressure and lyophilized to obtain 5 parts by mass of a powdered rooibos extract.

[Example 1]
Molasses was diluted 2 times with ion-exchanged water to prepare the lactic acid bacteria survival improver of the present invention.

[Example 2]
The lactic acid bacteria survival improver of Example 1 was added to fermented milk having a non-fat milk solid content of 15% to prepare a food product containing lactic acid bacteria of the present invention.
Specifically, ion-exchanged water is added to 150 g of skim milk powder (manufactured by Yotsuba Milk Industry Co., Ltd.) to make 1000 g, sterilized at 85 ° C. for 2.5 minutes, cooled to 35 ° C., and Lactobacillus delbruchy subspecies. Bulgaricus (NBRC 13953) and Streptococcus thermophilus (NBRC 111149) were added so that each cfu (colony forming unit) was 1.0 × 10 ⁶ / mL, and cultured at 35 ° C. for 20 hours to prepare fermented milk.
To this fermented milk, the lactic acid bacteria survival improver of Example 1 was added so that the solid content as molasses would be 140 ppm, and the food / beverage products containing lactic acid bacteria of this invention (Example 2) were prepared.

[Test Example 1]
The lactic acid bacteria-containing food / beverage product of Example 2 was stored for 3 weeks in the dark at 5 ° C., and the number of surviving bacteria (cfu / mL) was measured.
As a control (Comparative Example 1), fermented milk to which no acid bacteria survival improver was added was stored under the same conditions, and the number of surviving bacteria (cfu / mL) was measured.
The effect of improving the survival of lactic acid bacteria was evaluated by comparing the measured values of both. The measurement results are shown in Table 1. The evaluation of flavor was performed by 10 trained panelists in Ogawa Incense.
From the results of Table 1, the lactic acid bacteria survival improver of the present invention showed an effect of improving the survival of lactic acid bacteria, and also showed excellent effects of imparting rich taste and masking of off-flavors in terms of flavor.

Example 3
The lactobacillus survival improver composition of the present invention was added to fermented milk having a non-fat milk solid content of 10% to prepare a lactic acid bacteria-containing food or drink of the present invention.
Specifically, ion-exchanged water is added to 100 g of skim milk powder (manufactured by Yotsuba Milk Industry Co., Ltd.) to make 1000 g, sterilized at 85 ° C. for 2.5 minutes, cooled to 35 ° C., and Lactobacillus delbruchy subspecies. Bulgaricus (NBRC13953) and Streptococcus thermophilus (NBRC13957) were added so that cfu would be 1.0 × 10 ⁶ / mL, respectively, and cultured at 35 ° C. for 48 hours to prepare fermented milk.
To this fermented milk, the lactic acid bacteria survival improver of Example 1 was added so that the solid content as molasses was 200 ppm, and the food and drink containing lactic acid bacteria of the present invention (Example 3) was prepared.

[Test Example 2]
The food and drink containing lactic acid bacteria of Example 3 was stored for 2 weeks in the dark at 10 ° C., and the number of surviving bacteria (c
fu / mL).
As a control (Comparative Example 2), fermented milk to which no lactic acid bacteria survival improver was added was stored under the same conditions, and the number of surviving bacteria (cfu / mL) was measured. By comparing these measured values, the effect of improving the survival of lactic acid bacteria was evaluated.
The measurement results are shown in Table 2. Evaluation of the flavor was conducted by 10 trained panelists in the Ogawa perfume company in the same manner as in Test Example 1.
From the results shown in Table 2, the lactic acid bacteria survival improver of the present invention showed the effect of improving the survival of lactic acid bacteria, and also showed excellent effects by imparting rich taste and masking acid odor in terms of flavor.

Example 4
The lactic acid bacteria survival improver of the present invention was added to fermented milk having a nonfat milk solid content of 8% and a milk fat content of 0.5% to prepare a food product containing lactic acid bacteria of the present invention.
Specifically, ion-exchanged water is added to 80 g of skim milk powder (manufactured by Yotsuba Milk Industry Co., Ltd.) to 1000 g, held at 85 ° C. for 2.5 minutes, sterilized, cooled to 35 ° C., and Lactobacillus delbrukki Subspecies. Bulgaricus (NBRC13953) and Streptococcus thermophilus (NBRC111149) were added so that the cfu would be 1.0 × 10 ⁶ / mL, respectively, and cultured at 35 ° C. for 20 hours to prepare fermented milk.
To this fermented milk, the lactic acid bacteria survival improver of Example 1 was added so that the content as molasses was 200 ppm to prepare a food and drink containing lactic acid bacteria of the present invention (Example 4).

Example 5
Molasses and the pomegranate extract of Production Example 1 were diluted with ion-exchanged water to prepare a lactic acid bacteria survival improver composition of the present invention containing 500,000 ppm of molasses and 2,500 ppm of pomegranate extract.

Example 6
In Example 4, instead of the lactic acid bacteria survival improver of Example 1, the lactic acid bacteria survival improver composition of Example 5 had a content of 500 ppm as molasses and a pomegranate extract content of 2. It added so that it might be set to 5 ppm, and prepared the food-drinks containing lactic acid bacteria of this invention (Example 6).

Example 7
A book containing molasses, pomegranate extract of Production Example 1 and Hermanus extract of Production Example 2 with ion-exchanged water, containing 200,000 ppm of molasses, 2,500 ppm of pomegranate extract, and 5,000 ppm of Hermanus extract The lactic acid bacteria survival improver composition of the invention was prepared.

Example 8
In Example 4, in place of the lactic acid bacteria survival improver of Example 1, the lactic acid bacteria survival improver composition of Example 7 has a content of 200 ppm as molasses and a content of pomegranate extract of 2. It added so that content of 5 ppm and a Hermanus extract might be 5 ppm, and prepared the food-drinks containing lactic acid bacteria of this invention (Example 8).

[Test Example 3]
The lactic acid bacteria-containing foods and drinks of Example 4, Example 6, and Example 8 were stored under fluorescent lamp 1200Lux irradiation at 10 ° C. for 3 weeks, and the number of surviving bacteria (cfu / mL) was measured.
As a control (Comparative Example 3), fermented milk to which no lactic acid bacteria survival improver was added was stored under the same conditions, and the number of surviving bacteria (cfu / mL) was measured. By comparing these measured values, the effect of improving the survival of lactic acid bacteria was evaluated. Table 3 shows the measurement results. The evaluation of the flavor was performed by 10 trained panelists in Ogawa Incense.
From the results of Table 3, the lactic acid bacteria survival improver (Example 4) or the lactic acid bacteria survival improver composition (Examples 6 and 8) of the present invention shows the effect of improving the survival of lactic acid bacteria. Also, in terms of flavor, excellent effects were achieved by imparting rich taste and masking acid odor.

Example 9
The lactic acid bacteria survival improvement agent of this invention was added with respect to raw milk type fermented milk, and the lactic acid bacteria containing food-drinks of this invention were prepared.
Specifically, to 500 g of milk, Lactobacillus delbrukki Subspecies. Bulgaricus (NBRC13953) and Streptococcus thermophilus (NBRC111149) were each added to 1.0 × 10 ⁶ / mL and cultured at 35 ° C. for 16 hours to prepare fermented milk.
To this fermented milk, the lactic acid bacteria survival improver of Example 1 was added so that the content as molasses was 200 ppm, and the food and drink containing lactic acid bacteria of the present invention (Example 9) was prepared.

Example 10
In the fermented milk of Example 9, instead of the lactic acid bacteria survival improver of Example 1, molasses was added to 200 ppm, and the Hermanus extract of Production Example 2 was added to 5 ppm, and the present invention (Example 10). The lactic acid bacteria containing food / beverage products were prepared.

[Test Example 4]
The lactic acid bacteria-containing food and drink of Example 9 and Example 10 were stored under fluorescent lamp 1200Lux irradiation at 10 ° C. for 3 weeks, and the number of surviving bacteria (cfu / mL) was measured.
As a control (Comparative Example 4), fermented milk to which no lactic acid bacteria survival improver was added was stored under the same conditions, and the number of surviving bacteria (cfu / mL) was measured. By comparing these measured values, the effect of improving the survival of lactic acid bacteria was evaluated. Table 4 shows the measurement results.
From the result of Table 4, the lactic acid bacteria survival improvement agent or improvement agent composition of this invention showed the outstanding effect. Moreover, the effect was further enhanced by using a hermanus extract in combination with molasses.

Example 11
The lactic acid bacteria survival improvement agent of this invention was added with respect to raw milk type fermented milk, and the lactic acid bacteria containing food-drinks of this invention were prepared.
Specifically, to 500 g of milk, Lactobacillus delbrukki Subspecies. Bulgaricus (NBRC13953) and Streptococcus thermophilus (NBRC111149) were each added to 1.0 × 10 ⁶ / mL and cultured at 35 ° C. for 24 hours to prepare fermented milk.
To this fermented milk, the lactic acid bacteria survival improver of Example 1 of the present invention was added so that the content as molasses was 200 ppm to prepare a food and drink containing lactic acid bacteria of the present invention (Example 11).

Example 12
In the fermented milk of Example 11, the vanilla extract of Production Example 1 was further added to 100 ppm to prepare a food and drink containing lactic acid bacteria of the present invention (Example 12).

Example 13
In the fermented milk of Example 11, the rooibos extract of Production Example 4 was further added to 100 ppm to prepare a food and drink containing lactic acid bacteria of the present invention (Example 13).

[Test Example 5]
The lactic acid bacteria-containing foods and drinks of Examples 11 to 13 were stored for 3 weeks in the dark at 5 ° C., and the number of surviving bacteria (cfu / mL) was measured.
As a control (Comparative Example 5), fermented milk to which no lactic acid bacteria survival improver was added was stored under the same conditions, and the number of surviving bacteria (cfu / mL) was measured. By comparing these measured values, the effect of improving the survival of lactic acid bacteria was evaluated. Table 5 shows the measurement results.
From the results in Table 5, the lactic acid bacteria survival improver or improver composition of the present invention showed an excellent effect. Moreover, the effect was further enhanced by using vanilla extract or rooibos extract in combination with molasses.

Example 14
The lactobacillus survival improver composition of the present invention was added to fermented milk having a non-fat milk solid content of 10% to prepare a lactic acid bacteria-containing food or drink of the present invention.
Specifically, ion-exchanged water is added to 100 g of skim milk powder (manufactured by Yotsuba Milk Industry Co., Ltd.) to 1000 g, kept at 85 ° C. for 2.5 minutes, sterilized, cooled to 35 ° C., and Lactobacillus delbrukki Subspecies. Bulgaricus (NBRC13953), Streptococcus thermophilus (NBRC111149), Lactobacillus casei (NBRC15883) were added to 1.0 × 10 ⁶ / mL, respectively, and cultured at 30 ° C. for 48 hours to prepare fermented milk. .
To this fermented milk, 200 ppm of molasses and 5 ppm of the pomegranate extract of Production Example 1 were added to prepare a food and drink containing lactic acid bacteria of the present invention (Example 14).

Example 15
In the fermented milk of Example 14, the Hermanus extract of Production Example 2 was further added to 5 ppm to prepare a food and drink containing lactic acid bacteria of the present invention (Example 15).

[Test Example 6]
The lactic acid bacteria-containing food and drink of Examples 14 and 15 were stored for 2 weeks in the dark at 10 ° C., and the number of surviving bacteria (cfu / mL) was measured.
As a control (Comparative Example 6), fermented milk to which no lactic acid bacteria survival improver composition was added was stored under the same conditions, and the number of surviving bacteria (cfu / mL) was measured.
By comparing these measured values, the effect of improving the survival of lactic acid bacteria was evaluated. Table 6 shows the measurement results.
From the result of Table 6, the lactic acid bacteria survival improvement agent composition of this invention showed the outstanding effect. The effect was further enhanced by using molasses in combination with pomegranate extract and hermanus extract.

Example 16
The lactobacillus survival improver composition of the present invention was added to fermented milk having a non-fat milk solid content of 10% to prepare a lactic acid bacteria-containing food or drink of the present invention.
Specifically, ion-exchanged water is added to 100 g of skim milk powder (manufactured by Yotsuba Milk Industry Co., Ltd.) to 1000 g, kept at 85 ° C. for 2.5 minutes, sterilized, cooled to 35 ° C., and Lactobacillus delbrukki Subspecies. Bulgaricus (NBRC13953), Streptococcus thermophilus (NBRC111149), Lactococcus lactis subspecies lactis (NBRC100933) were added to 1.0 × 10 ⁶ / mL, respectively, and cultured at 30 ° C. for 48 hours. Was prepared.
To this fermented milk was added 500 ppm of molasses, 5 ppm of the pomegranate extract of Production Example 1 and 5 ppm of the Hermanus extract of Production Example 2 to prepare a food and drink containing lactic acid bacteria of the present invention (Example 16).

[Test Example 7]
The lactic acid bacteria-containing food and drink of Example 16 was stored for 2 weeks in the dark at 10 ° C., and the number of surviving bacteria (cfu / mL) was measured. As a control (Comparative Example 6), fermented milk to which no lactic acid bacteria survival improver composition was added was stored under the same conditions, and the number of surviving bacteria (cfu / mL) was measured.
By comparing these measured values, the effect of improving the survival of lactic acid bacteria was evaluated. Table 7 shows the measurement results.
From the result of Table 7, the lactic acid bacteria survival improvement agent composition of this invention showed the outstanding effect.

Example 17
The lactobacillus survival improver composition of the present invention was added to fermented milk having a non-fat milk solid content of 10% to prepare a lactic acid bacteria-containing food or drink of the present invention.
Specifically, ion-exchanged water is added to 100 g of skim milk powder (manufactured by Yotsuba Milk Industry Co., Ltd.) to 1000 g, kept at 85 ° C. for 2.5 minutes, sterilized, cooled to 35 ° C., and Lactobacillus delbrukki Subspecies. Bulgaricus (NBRC13953), Streptococcus thermophilus (NBRC111149), Lactococcus lactis subspecies cremolith (NBRC100933) were added to 1.0 × 10 ⁶ / mL, respectively, and cultured at 30 ° C. for 24 hours. Was prepared.
To this fermented milk, 200 ppm of molasses and 5 ppm of the Hamanus extract of Production Example 2 were added to prepare a food and drink containing lactic acid bacteria of the present invention (Example 17).

[Test Example 8]
The lactic acid bacteria-containing food and drink of Example 17 was stored for 2 weeks in the dark at 10 ° C., and the number of surviving bacteria (cfu / mL) was measured. As a control (Comparative Example 8), fermented milk to which no lactic acid bacteria survival improver composition was added was stored under the same conditions, and the number of surviving bacteria (cfu / mL) was measured.
By comparing these measured values, the effect of improving the survival of lactic acid bacteria was evaluated. Table 8 shows the measurement results.
From the result of Table 8, the lactic acid bacteria survival improvement agent composition of this invention showed the outstanding effect.

  Lactic acid bacteria survival improver or improver composition of the present invention is not only effective in extending the shelf life of food and drink by maintaining or suppressing the number of viable bacteria in lactic acid bacteria beverages, but also the richness of fermented milk and lactic acid bacteria beverages Excellent fermented milk and lactic acid bacteria beverages such as taste imparting and acid odor masking effects can be provided.

Claims (11)

  Lactic acid bacteria survival improver characterized by containing molasses as an active ingredient.   It contains an effective amount of the lactic acid bacteria survival improver according to claim 1 and an extract of one or more plant bodies selected from the group consisting of pomegranate, hermanus, vanilla and rooibos. A composition for improving survival of lactic acid bacteria.   The lactic acid bacteria survival improver composition according to claim 2, wherein the extract is a solvent extract with water or an aqueous ethanol solution.   The lactic acid bacteria survival improvement agent composition of Claim 2 or 3 in which an extract is contained in 0.3-1000 mass parts with respect to 100 mass parts of solid content of molasses.   An effective amount of the lactic acid bacteria survival improver according to claim 1 or the lactic acid bacteria survival improver composition according to any one of claims 2 to 4 and a flavorant for food and drink. A flavoring composition for food and drink containing lactic acid bacteria.   An effective amount of the lactic acid bacteria survival improver according to claim 1 or the lactic acid bacteria survival improver composition according to any one of claims 2 to 4 is added to the lactic acid bacteria, Foods and drinks to contain.   A lactic acid bacteria-containing food or drink comprising 0.001 to 0.5 mass% of the flavoring composition according to claim 5 at a concentration after addition.   For foods and drinks containing lactic acid bacteria, the lactic acid bacteria survival improver according to claim 1 or the lactic acid bacteria survival improver composition according to any one of claims 2 to 4 is 0.001 to 0. A method for improving the survival of lactic acid bacteria in foods and drinks containing lactic acid bacteria, characterized by adding.   A method for improving the survival of lactic acid bacteria in foods and drinks containing lactic acid bacteria, comprising adding 0.001 to 0.5% by mass of the flavoring composition according to claim 5 to foods and drinks containing lactic acid bacteria.   Add one or more plant extracts selected from the group consisting of pomegranate, hermanus, vanilla and rooibos in the range of 0.3 to 1000 parts by mass with respect to 100 parts by mass of the solid content of molasses. A method for producing a lactic acid bacteria survival improver composition characterized by the above.   The addition amount of pomegranate extract, hermanus extract, vanilla extract, rooibos extract is 0.3 to 30 parts by mass, 0.3 to 30 parts by mass, 10 to 10 parts by mass with respect to 100 parts by mass of the solid content of molasses, respectively. It is 500 mass parts and 10-500 mass parts, The manufacturing method of the lactic acid bacteria survival improvement agent composition of Claim 10 characterized by the above-mentioned.