JP2018033334A - Method for reducing sugar concentration in vegetable or fruit juice, and method for producing lactic acid bacterium-containing vegetable or fruit juice using the method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vegetable or fruit juice imparted with high added value while reducing the sugar concentration thereof.SOLUTION: Provided is a method for reducing the sugar concentration in a vegetable or fruit juice comprising: the following steps (1) and (2): the step (1) where the pH of a vegetable or fruit juice is controlled to 5 to 9; and the step (2) where lactic acid bacterium is added to the vegetable or fruit juice obtained in the step (1), the lactic acid bacterium is propagated to reduce the sugar concentration in the vegetable or fruit juice by lactic acid fermentation, and further, its pH is reduced with lactic acid produced by the lactic acid bacterium.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for reducing the sugar concentration in vegetable or fruit juice, and a method for producing lactic acid bacteria-containing vegetable or fruit juice using the method.

Vegetable and fruit juices themselves are widely used as nutritional materials.
On the other hand, lactic acid bacteria are widely used for producing fermented foods. Recently, the use of lactic acid bacteria useful for maintaining health has attracted attention, and various lactic acid bacteria having such functionality have been isolated.
For example, Patent Document 1 discloses a lactic acid bacterium having innate immunity activation ability.

Lactic acid fermentation by lactic acid bacteria is mostly performed on milk, but lactic acid fermentation on “sugar-containing products” other than milk and fermented foods obtained thereby are also known.
For example, Patent Document 2 discloses a food and drink in which a specific lactic acid bacterium is grown and lactic acid fermented in 100% fruit juice juice.
However, in many cases, the main purpose of lactic acid fermentation was to improve the body involved in the digestive organs of lactic acid bacteria and to make food and drink such as juices delicious. Moreover, it was not easy to grow lactic acid bacteria in vegetable or fruit juice.

On the other hand, a vegetable or fruit juice has a high sugar content, and a technique for reducing the sugar content from the juice is also known.
For example, Patent Document 3 discloses a method for producing reduced-sugar juice or / and fruit in which fruit juice or / and fruit is used as a raw material, and yeast is added thereto and fermented.

  However, in recent years, the demand for foods and drinks using lactic acid fermentation and the desire to reduce the intake of sugar into the body are increasing, and such known techniques are insufficient and further development is hoped for. It is rare.

International Publication No. 2015/056770 International Publication No. 2011/115114 Japanese Patent Laid-Open No. 54-157861

  This invention is made | formed in view of the said background art, The subject exists in providing the vegetable or fruit juice to which high added value was provided, while reducing the sugar concentration of vegetable or fruit juice.

As a result of intensive studies to solve the above-mentioned problems, the present inventor has found that a useful food or drink can be obtained by giving priority to “reduction of sugar contained in natural products”.
That is, if vegetable or fruit juice is processed under specific conditions, the sugar concentration of the vegetable or fruit juice can be reduced, and further, the vegetables to which the characteristics of the lactic acid bacteria used for reducing the sugar concentration are added. Alternatively, the present inventors have found that fruit juice can be provided and have completed the present invention.

That is, this invention provides the method of reducing the sugar concentration in vegetable or fruit juice characterized by having the following processes (1) and (2).
(1) Step of adjusting the pH of the vegetable or fruit juice to 5 or more and 9 or less (2) Adding lactic acid bacteria to the vegetable or fruit juice obtained in the above step (1), growing the lactic acid bacteria, A step of reducing the pH by the lactic acid produced by the lactic acid bacteria while reducing the sugar concentration in the fruit juice

  Moreover, this invention provides the manufacturing method of the lactic acid bacteria containing vegetable or fruit juice characterized by using the method to reduce the sugar concentration in the said vegetable or fruit juice.

According to the present invention, by adding lactic acid bacteria having various functions to vegetables or fruit juices under specific conditions, the lactic acid bacteria can grow and reduce the sugar concentration in the vegetables or fruit juices. Can be made.
The present inventor tried to reduce the amount of sugar contained ("decrease in sugar") until the "excellent property called natural product" possessed by vegetable or fruit juice was changed and once it was eliminated. Tried to prioritize.) And it discovered that useful food-drinks could be made as a result.

  That is, according to the present invention, a lactic acid bacteria-containing vegetable or fruit juice having a reduced sugar concentration can be provided. Moreover, if a suitable lactic acid bacterium is used, the lactic acid bacterium containing vegetable or fruit juice to which the high added value was further provided by this lactic acid bacterium can be provided there.

  In the present invention, the (delicious) sourness of natural vegetable or fruit juice is temporarily eliminated by adding an alkaline substance, etc., and then the sourness is restored by lactic acid produced by lactic acid bacteria, and the process is preferably repeated. In the present invention, even if the “(delicious) sourness” and the like possessed by such a natural product is eliminated at least once by adding a specific process, an excellent “sugar targeting the lifestyle-related diseases” is finally obtained. A reduced concentration of vegetable or fruit juice "can be provided.

  According to the present invention, a vegetable or fruit juice having a reduced sugar concentration can be provided, and lifestyle-related diseases can be prevented or ameliorated by foods and drinks that are often drunk daily.

It is a graph which shows the measurement result of the total sugar concentration after lactic acid bacteria culture | cultivation with the orange juice after neutralization. It is a graph which shows the measurement result of the total sugar concentration after lactic acid bacteria culture | cultivation by the apple juice after neutralization.

  Hereinafter, the present invention will be described, but the present invention is not limited to the following specific embodiments, and can be arbitrarily modified within the scope of the technical idea.

[Method for reducing sugar concentration in vegetable or fruit juice]
The method for reducing the sugar concentration in the vegetable or fruit juice of the present invention comprises the following steps (1) and (2).
(1) Step of adjusting the pH of the vegetable or fruit juice to 5 or more and 9 or less (2) Adding lactic acid bacteria to the vegetable or fruit juice obtained in the above step (1), growing the lactic acid bacteria, A step of reducing the pH by the lactic acid produced by the lactic acid bacteria while reducing the sugar concentration in the fruit juice

  The method for reducing the sugar concentration in the vegetable or fruit juice may further include other steps as necessary. Hereinafter, step (1) and step (2) will be described in order.

<Step (1)>
In step (1), the pH of the vegetable or fruit juice is adjusted to 5 or more and 9 or less.

The vegetable or fruit juice is not particularly limited, for example, orange juice, mandarin juice, grapefruit juice, strawberry juice, blueberry juice, raspberry juice, apple juice, grape juice, peach juice, plum juice, pineapple juice, banana juice, Mango juice, acerola juice, plum juice, pear juice, pear juice, apricot juice, melon juice, kiwi juice, watermelon juice and other fruit juices; carrot juice, tomato juice, spinach juice, cabbage juice, broccoli juice, bitter melon juice, Examples include vegetable juices such as komatsuna juice and lettuce juice.
One kind of the vegetable or fruit juice may be used, or two or more kinds of each may be used in combination, or one or more kinds of vegetable juice and fruit juice may be used in combination.

In addition, as the vegetable or fruit juice, juice obtained from vegetables or fruits may be used, or commercially available vegetable or fruit juices may be used. The juice can be obtained by any method, such as squeezing vegetables or fruits, grinding them down, or applying them to a mixer / juicer.
The vegetable or fruit juice may be one obtained by diluting the one obtained by the above method with water or the like, but it is desirable that the amount of natural fruit juice or natural vegetable juice is large in view of sufficiently exerting the effects of the present invention (preferably Is preferably 15% or more, more preferably 50% or more, still more preferably 90% or more), and substantially 100% fruit juice (vegetable juice) is particularly preferably used.

  In order not to cause the growth of microorganisms other than lactic acid bacteria, the vegetable or fruit juice may be subjected to a sterilization treatment such as an autoclave treatment in advance.

In the step (1), it is essential that the pH of the vegetable or fruit juice is 5 or more and 9 or less, preferably 5.5 or more and 8.5 or less, particularly preferably 6 or more and 8 or less. preferable.
Within the above range, lactic acid bacteria are likely to grow in the following step (2).

  The pH can be adjusted (increased) using a known method. Specifically, for example, it can be performed by adding an alkaline substance such as sodium hydroxide or potassium hydroxide. A method for adding the alkaline substance is not particularly limited, but it is preferably diluted with water.

<Step (2)>
In the step (2), lactic acid bacteria are added to the vegetable or fruit juice obtained in the above step (1), the lactic acid bacteria are grown, the sugar concentration in the vegetable or fruit juice is reduced by lactic acid fermentation, and the lactic acid bacteria The pH is lowered by the lactic acid produced by

The “sugar concentration in the vegetable or fruit juice” to be decreased may be the total sugar concentration in the vegetable or fruit juice, or may be the glucose concentration in the vegetable or fruit juice. “Total sugar concentration” includes sugars such as monosaccharides such as glucose and fructose; disaccharides such as sucrose; oligosaccharides; polysaccharides such as starch;
The sugar concentration can be measured by a known method, for example, using the method described in Examples.

The lactic acid bacteria are not particularly limited, and examples thereof include lactic acid bacteria belonging to the genus Lactobacillus, the genus Leuconostoc, the genus Pediococcus, the genus Enterococcus, and the genus Streptococcus. It is done.
The lactic acid bacterium is preferably a lactic acid bacterium of the genus Lactobacillus, Leuconostoc or Enterococcus in that the sugar concentration in the vegetable or fruit juice can be greatly reduced. .

The lactic acid bacterium is preferably a lactic acid bacterium having innate immunity activation ability.
The innate immunity activation ability can be measured by a known method. For example, innate immunity activation ability by slow muscle contraction is measured by Ishii K., Hamamoto H., Kamimura M., Sekimizu K., J. Biol. Chem. Jan. 25; 283 (4): 2185-91. (2008).
That is, in the case of the above measurement, 0.05 mL of the above sample was administered into a decapitation muscle specimen of a 5-year-old silkworm and the body length was measured when the C value reached the maximum (about 10 minutes later) before injection. The body length after injection is subtracted from the body length and the C value (Contraction Value), which is the value obtained by dividing the value by the body length before injection, is measured.
In this specification, C value = 0.15 is defined as 1 unit (U), and when it is 1 U / mg or more, it is judged to have innate immunity activation ability.

  The lactic acid bacteria in this invention can use 1 type (s) or 2 or more types within the same genus or species, or straddling a genus or species.

The lactic acid fermentation time is not particularly limited, but is preferably 0.2 days or more and 6 days or less, more preferably 0.5 days or more and 5 days or less, and particularly preferably 1 day or more and 4 days or less.
Within the above range, the sugar concentration in the vegetable or fruit juice can be sufficiently reduced.

The temperature of the lactic acid fermentation is not particularly limited, but is preferably 20 ° C or higher and 40 ° C or lower, more preferably 22 ° C or higher and 38 ° C or lower, and particularly preferably 25 ° C or higher and 35 ° C or lower.
Within the above range, the sugar concentration in the vegetable or fruit juice can be sufficiently reduced. In addition, “useful substances such as enzymes in the living body” contained in the vegetable or fruit juice can be inactivated.

Decreasing the ratio of total sugar concentration after step (2) or step (4) to 80% or less with respect to the ratio of total sugar concentration before step (2) or step (4) It is preferable to make it.
In other words, it is preferable to reduce the ratio of the total sugar concentration after the step (2) to 80% or less with respect to the ratio of the total sugar concentration before the step (2). It is preferable to reduce the ratio of the total sugar concentration after the step (4) to 80% or less with respect to the ratio of the total sugar concentration before).
That is, it is preferable to reduce the total sugar concentration to 80% or less before and after the step (2) and step (4) for reducing the sugar concentration (that is, before and after one step).

  Decreasing the ratio of the total sugar concentration after the step (2) or the step (4) to 80% or less with respect to the ratio of the total sugar concentration before the step (2) or the step (4). However, it is more preferable to reduce it to 75% or less, and it is particularly preferable to reduce it to 70% or less.

Decreasing the glucose concentration ratio after the step (2) or the step (4) to 70% or less with respect to the glucose concentration ratio before the step (2) or the step (4). Are preferred (two “or” are in the same order).
In other words, it is preferable to reduce the glucose concentration ratio after the step (2) to 70% or less with respect to the glucose concentration ratio before the step (2). It is preferable to reduce the glucose concentration ratio after the step (4) to 70% or less with respect to the previous glucose concentration ratio.
That is, it is preferable to reduce the glucose concentration to 70% or less before and after the step (2) and the step (4) for reducing the sugar concentration (that is, before and after one step).

  It is preferable to reduce the glucose concentration ratio after the step (2) or the step (4) until the glucose concentration ratio after the step (2) or the step (4) becomes 70% or less with respect to the glucose concentration ratio of the step (2) or the step (4). Is more preferably reduced to 45% or less, particularly preferably 20% or less.

Furthermore, the method for reducing the sugar concentration in the vegetable or fruit juice of the present invention preferably includes the following steps (3) and (4).
(3) A step of adjusting the pH of the vegetable or fruit juice lowered by lactic acid produced by lactic acid bacteria to 5 or more and 9 or less (4) Further reducing the sugar concentration in the vegetable or fruit juice by lactic acid fermentation and producing the lactic acid bacteria For lowering pH with lactic acid

The step (3) is preferably performed after the step (2) or the step (4) as described below. Moreover, the said process (4) is performed after this process (3).
When the sugar concentration is not sufficiently reduced, when the growth of lactic acid bacteria is not sufficient, when the production of lactic acid is not sufficient, or when the taste does not increase sufficiently, not only steps (1) and (2) but also steps It is preferable to add (3) and (4).

As described above, the method for reducing the sugar concentration in the vegetable or fruit juice of the present invention preferably includes the steps (3) and (4) when the sugar concentration is not sufficiently reduced. 3) and (4) can be repeated.
When the above is not sufficient, it is preferable to repeat steps (3) and (4). Specifically, for example, the order of the steps (1) and (2) is essential, but the steps (1), (2), (3), and (4) can be used. (2), (3), (4), (3), (4) can be used, and steps (1), (2), (3), (4), (3), (4), (3), (4), etc. can also be used.

Hereinafter, steps (3) and (4) will be described in order.
In the step (3), the pH of the vegetable or fruit juice lowered by the lactic acid produced by the lactic acid bacteria is adjusted to 5 or more and 9 or less.

In the step (3), as in the step (1), the pH of the vegetable or fruit juice is preferably 5 or more and 9 or less, more preferably 5.5 or more and 8.5 or less. It is particularly preferable to set it to 8 or less.
The method for adjusting (raising) the pH and the like are the same as in step (2).
Within the above range, lactic acid bacteria are likely to grow in the following step (4).

  In the step (4), the sugar concentration in the vegetable or fruit juice is further reduced by lactic acid fermentation, and the pH is lowered by lactic acid produced by the lactic acid bacteria.

The “sugar concentration in the vegetable or fruit juice” to be reduced may be the total sugar concentration in the vegetable or fruit juice, or the glucose in the vegetable or fruit juice, as in the step (2). It may be a concentration.
The sugar concentration can be measured by a known method, for example, using the method described in Examples.
The preferable time and temperature of the lactic acid fermentation are the same as those in the step (2).

In addition, the method for reducing the sugar concentration in the vegetable or fruit juice of the present invention is performed by performing the above steps (1) and (2) or following the above steps (1) and (2). By performing steps (3) and (4) one or more times, the lactic acid bacteria are grown to 1 × 10 ⁶ cells / mL or more with respect to the whole vegetable or fruit juice, and the lactic acid fermentation is performed in the vegetable or fruit juice by lactic acid fermentation. It is preferred to reduce the sugar concentration.

The number of lactic acid bacteria relative to the whole vegetable or fruit juice is preferably 1 × 10 ⁶ cells / mL or more, more preferably 1 × 10 ⁷ cells / mL or more, and 1 × 10 ⁸ cells / mL or more. It is particularly preferred.
Within the above range, the sugar concentration in the vegetable or fruit juice can be sufficiently reduced.

The above steps (3) and (4) are the above steps (1) and (2) from the viewpoint of maintaining the freshness of vegetable or fruit juice, shortening the time, simplifying the steps, ensuring the number of lactic acid bacteria, and the like. Next, it is preferable to perform 1 to 5 times, more preferably 1 to 4 times, and more preferably 1 to 3 times.
Further, by performing the above number of times, lactic acid bacteria are 1 × 10 ⁶ pieces / mL or more (more preferably 1 × 10 ⁷ pieces / mL or more, particularly preferably 1 × 10 ⁸ pieces) with respect to the whole vegetable juice or fruit juice. It is desirable to reduce the sugar concentration in the vegetable or fruit juice by lactic acid fermentation.

[Method of producing lactic acid bacteria-containing vegetable or fruit juice]
The method for producing a lactic acid bacteria-containing vegetable or fruit juice of the present invention is characterized by using a method for reducing the sugar concentration in the vegetable or fruit juice.

By using the above-described method for reducing the sugar concentration in vegetable or fruit juice, the final total sugar concentration of the lactic acid bacteria-containing vegetable or fruit juice is 60% of the total sugar concentration of the vegetable or fruit juice originally used as the raw material. % Or less, more preferably 10% or more and 55% or less, and particularly preferably 20% or more and 50% or less.
In the final lactic acid bacteria-containing vegetable or fruit juice, for the prevention or improvement of lifestyle-related diseases, the lower the total sugar concentration, the better, but when the vegetable or fruit juice used as a raw material contains a lot of polysaccharides, etc. If the total sugar concentration is too low, lactic acid bacteria are more difficult to degrade polysaccharides than monosaccharides or disaccharides, and thus the number of steps, production time, cost, and deliciousness may decrease.

By using the method for reducing the sugar concentration in the above vegetable or fruit juice, the final glucose concentration of the lactic acid bacteria-containing vegetable or fruit juice is 50% or less of the glucose concentration of the vegetable or fruit juice initially used as a raw material. Preferably, it is more preferably 1% or more and 30% or less, further preferably 2% or more and 20% or less, and particularly preferably 3% or more and 10% or less.
For prevention or improvement of lifestyle-related diseases, the lower the glucose concentration, the better. However, if the glucose concentration is too low, the number of processes, production time, cost may increase, and the taste may decrease.

  The lactic acid bacteria-containing vegetable or fruit juice may contain other methods and / or other steps in addition to the method of reducing the sugar concentration in the vegetable or fruit juice as necessary.

The “lactic acid bacteria-containing vegetable or fruit juice” obtained by the production method of the present invention may be eaten as it is or after being processed as a processed food.
Examples of the processed food include, for example, confectionery such as jelly, candy, chocolate and biscuits; taste drinks such as green tea, tea, coffee, soft drinks and drinks; dairy products such as fermented milk, yogurt and ice cream; vegetable drinks Processed foods such as fruit drinks and jams; liquid foods such as soups; processed grain products such as breads and noodles; and the like.
There is no restriction | limiting in particular as a manufacturing method of these processed foods, For example, according to the manufacturing method of various normal processed foods, it can manufacture suitably.

The lactic acid bacteria-containing vegetable or fruit juice is preferably a juice for preventing or improving lifestyle-related diseases.
Examples of the lifestyle-related diseases include diabetes, dyslipidemia, obesity, metabolic syndrome, heart disease, hypertension, cancer, arteriosclerosis, cardiovascular disease and the like.

  Moreover, it is preferable that the said lactic acid bacteria containing vegetable or fruit juice is a juice for innate immunity activation.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example and a study example, this invention is not limited to specific ranges, such as a following example.

<Materials and methods>
<< Measurement of innate immunity promoting activity of lactic acid bacteria using silkworm muscle specimens >>
The innate immunity promoting activity was measured using the method described in Patent Document 1, using silkworm muscle contraction activity as an index.
Lactic acid bacteria were spread on 0.5% calcium carbonate MRS agar medium and anaerobically cultured at 30 ° C. to form colonies. Colonies were collected, inoculated into 14 mL of MRS medium added to a 15 mL tube, and statically cultured at 30 ° C. for 2 days. The whole culture solution was added to 100 mL of MRS liquid medium and cultured at 30 ° C. for 1 day. The culture was autoclaved at 121 ° C. for 20 minutes and centrifuged at 8000 rpm and 4 ° C. for 10 minutes. The precipitate was washed with 50 mL of 0.9% NaCl and then centrifuged again at 8000 rpm and 4 ° C. for 10 minutes, and the precipitate was suspended in 1 mL of 0.9% NaCl solution.

  50 μL of this suspension was diluted and injected into a silkworm muscle specimen, and the change in the length of the silkworm specimen before and after the injection was measured. The sample amount by which the length of the silkworm muscle specimen was reduced by 15% was defined as “1 unit”. On the other hand, 100 μL of the bacterial suspension was dried with a centrifugal evaporator, and the dry weight was measured.

<< Proliferation test of each lactic acid bacterium in milk, vegetable or fruit juice >>
Pre-culture of lactic acid bacteria was carried out by anaerobic culture at 30 ° C. using MRS liquid medium. A preculture was added to 50 mL of various vegetable or fruit juices, and static culture was performed at 30 ° C. Viable counts of lactic acid bacteria were measured by spreading the culture on an MRS agar medium and anaerobically culturing at 30 ° C., and counting the number of colonies that appeared. When it reached 1.0 × 10 ⁶ cells / mL or more, it was determined that the proliferation ability was “present”.

Bitter gourd juice was prepared by adding bitter gourd to RO water and treating with juicer at 121 ° C. for 20 minutes.
Kiwi juice was prepared by adding 500 mL of RO water to 100 g of kiwi. The orange juice is “100% orange (manufactured by Tokyo Meiraku Co., Ltd.)”, the apple juice is “100% apple (manufactured by Tokyo Meiraku Co., Ltd.)”, and the vegetable mixed juice is “daily vegetables (manufactured by ITO EN Co., Ltd.)”. used.
Broccoli juice was prepared by incubating at 37 ° C. for 1 day after autoclaving.
The pH was adjusted by adding a 10N sodium hydroxide solution. Kiwi juice was adjusted to pH 7, and apple juice, orange juice and grapefruit juice were adjusted to pH 6.

Glycerol stock of three kinds of lactic acid bacteria was added to 50 mL of milk (manufactured by Meiji Co., Ltd., delicious milk), and anaerobic culture was performed at 30 ° C. for 1 day. The number of viable bacteria in the milk was calculated by spreading the milk dilution on the MRS agar medium and measuring the number of colonies that appeared after anaerobic culture at 30 ° C.
Glycerol stocks were spread on 0.5% calcium carbonate MRS agar medium and anaerobically cultured at 30 ° C. to form colonies. The colony was inoculated in 14 mL of MRS liquid medium and anaerobically cultured at 30 ° C. for 1 day, and then the precipitate centrifuged at 8000 rpm and 4 ° C. for 5 minutes was suspended in 2 mL of 0.9% NaCl, and the like. Mix well with an amount of 80% glycerol solution and store at -80 ° C.

<< Quantification of sugar concentration in vegetable or fruit juice >>
The total sugar concentration in vegetable or fruit juice was quantified by the phenol-sulfuric acid method. The phenol sulfuric acid method was performed as follows.
The culture solution was centrifuged at 8000 rpm for 10 minutes, and 100 μL of the supernatant was recovered. Next, 100 μL of 5% phenol was added and stirred vigorously with a vortex mixer for 5 seconds, and 500 μL of sulfuric acid was added and stirred vigorously with a vortex mixer until heat was generated. After standing at room temperature for 20 minutes, OD490 was measured.
The glucose concentration in the vegetable or fruit juice was quantified using Accu-Chek (Roche). Accu Check Aviva Trip Trip F was set in Accu Check Aviva, and the glucose concentration was quantified.

Example 1
<Measurement of innate immunity promoting activity of each lactic acid bacterium>
The separated various lactic acid bacteria were autoclaved and centrifuged, and then the bacterial cell component fraction was collected. The innate immunity promoting activity of each lactic acid bacterium was evaluated by injecting a bacterial suspension into a silkworm muscle specimen and measuring the contraction of the muscle. The results are shown in Table 1.

  As a result, the specific activity of Leuconostoc carnosum # 7-2 (lactic acid bacteria # 7-2) was 460 units / mg, and Leuconostoc gelidum # 4-2 (lactic acid bacteria # 4-2). ) Has a specific activity of 250 units / mg, Leuconostoc mesenteroides 8 / 11-3 (lactic acid bacteria 8 / 11-3) has a specific activity of 250 units / mg, and all lactic acid bacteria have high activity values. (Table 1).

Example 2
<Proliferation of each lactic acid bacterium in vegetable or fruit juice and milk>
Each of the three strains of lactic acid bacteria was inoculated into vegetable or fruit juice and milk, and the presence or absence of bacterial growth was examined. The results are shown in Tables 2-4.

Table 2 is a table showing the results of verifying whether or not lactic acid bacteria # 7-2, lactic acid bacteria # 4-2, or lactic acid bacteria 8 / 11-3 grow in vegetable or fruit juice not adjusted for pH. is there.
Table 3 is a table showing the results of verifying whether or not lactic acid bacteria # 7-2, lactic acid bacteria # 4-2, or lactic acid bacteria 8 / 11-3 that have undergone pH adjustment grow.
Table 4 is a table showing the results of verifying whether lactic acid bacteria # 7-2, lactic acid bacteria # 4-2, or lactic acid bacteria 8 / 11-3 grow in milk.

Only lactic acid bacteria 8 / 11-3, growth was observed with unneutralized vegetable or fruit juice (Table 2). On the other hand, lactic acid bacteria # 7-2 and lactic acid bacteria # 4-2 proliferated when neutralizing vegetables or fruit juice (Table 3).
Moreover, as a result of culturing each lactic acid bacterium in milk at 30 ° C. for 24 hours, proliferation was observed in all cases (Table 4).

Example 3
<Decrease in sugar content due to growth of each lactic acid bacterium in vegetable or fruit juice>
The lactic acid bacteria of each of the three strains were cultured in vegetable or fruit juice adjusted in pH, and the sugar concentration in the juice was quantified. Table 5 shows the measurement results.

  As a result of Table 5, orange juice and grapefruit juice grown with lactic acid bacteria # 7-2, orange juice and grapefruit juice grown with lactic acid bacteria # 4-2, kiwi juice and grapefruit juice grown with lactic acid bacteria 8 / 11-3 A large decrease in total sugar concentration and glucose concentration was observed.

Furthermore, six different lactic acid bacteria were cultured in neutralized orange juice or apple juice, and the total sugar concentration in the juice was measured. The measurement results are shown in FIG. 1 (orange juice) and FIG. 2 (apple juice).
1 and 2, the vertical axis represents the total sugar concentration (mg / mL). "1" on the horizontal axis is Lactococcus lactis, "2" is Lactobacillus paraplantarum, "3" is Enterococcus faecalis, "4" is Leuconostok Gelidum, “5” indicates the results of Leuconostoc carnosum, “6” indicates the results of Leuconostoc mesenteroides, and “−” indicates the results of the control (no lactic acid bacteria).

  As a result of FIGS. 1 and 2, it was found that several lactic acid bacteria are useful in the present invention.

From Example 2 and Example 3, it was found that the sugar concentration in the vegetable or fruit juice was decreased by performing the above steps (1) and (2).
In addition, if sugar remains in the vegetable or fruit juice after step (2), the sugar concentration in the vegetable or fruit juice may be further reduced by performing step (3) and step (4). It is done.

The method for reducing the sugar concentration of the vegetable or fruit juice of the present invention and the method for producing a lactic acid bacteria-containing vegetable or fruit juice using the method can provide a vegetable or fruit juice having a reduced sugar concentration, It can be widely used as a functional food for prevention and improvement of habitual diseases.

Claims (14)

A method for reducing the sugar concentration in vegetable or fruit juice, comprising the following steps (1) and (2).
(1) Step of adjusting the pH of the vegetable or fruit juice to 5 or more and 9 or less (2) Adding lactic acid bacteria to the vegetable or fruit juice obtained in the above step (1), growing the lactic acid bacteria, A step of reducing the pH by the lactic acid produced by the lactic acid bacteria while reducing the sugar concentration in the fruit juice Furthermore, the method to reduce the sugar concentration in the vegetable or fruit juice of Claim 1 which has the following processes (3) and (4).
(3) A step of adjusting the pH of the vegetable or fruit juice lowered by lactic acid produced by lactic acid bacteria to 5 or more and 9 or less (4) Further reducing the sugar concentration in the vegetable or fruit juice by lactic acid fermentation and producing the lactic acid bacteria For lowering pH with lactic acid By performing the steps (1) and (2), or by performing the steps (3) and (4) one or more times after performing the steps (1) and (2), the lactic acid bacteria are The vegetable or fruit juice according to claim 1 or 2, wherein the vegetable or fruit juice is grown to 1 × 10 ⁶ pieces / mL or more with respect to the whole vegetable or fruit juice, and the sugar concentration in the vegetable or fruit juice is reduced by lactic acid fermentation. To reduce the sugar concentration in the water.   The method for reducing the sugar concentration in the vegetable or fruit juice according to any one of claims 1 to 3, wherein the sugar concentration to be reduced is the total sugar concentration in the vegetable or fruit juice.   The method for reducing the sugar concentration in the vegetable or fruit juice according to any one of claims 1 to 3, wherein the sugar concentration to be decreased is a glucose concentration in the vegetable or fruit juice.   Decreasing the ratio of total sugar concentration after step (2) or step (4) to 80% or less with respect to the ratio of total sugar concentration before step (2) or step (4) The method to reduce the sugar concentration in the vegetable or fruit juice of Claim 4.   Claims for reducing the glucose concentration ratio after the step (2) or the step (4) to 70% or less with respect to the glucose concentration ratio before the step (2) or the step (4). The method to reduce the sugar concentration in the vegetable or fruit juice of Claim 5 or Claim 6.   The method for reducing the sugar concentration in the vegetable or fruit juice according to any one of claims 1 to 7, wherein the lactic acid bacterium is a lactic acid bacterium having innate immunity activation ability.   A method for producing a lactic acid bacteria-containing vegetable or fruit juice, comprising using the method for reducing the sugar concentration in the vegetable or fruit juice according to any one of claims 1 to 8.   By using the method for reducing the sugar concentration in vegetable or fruit juice according to any one of claims 1 to 8, the final total sugar concentration of the lactic acid bacteria-containing vegetable or fruit juice is first determined. A method for producing a lactic acid bacteria-containing vegetable or fruit juice, characterized in that the concentration is reduced to 60% or less of the total sugar concentration of the vegetable or fruit juice used as a raw material.   By using the method for reducing the sugar concentration in the vegetable or fruit juice according to any one of claims 1 to 8, the final glucose concentration of the lactic acid bacteria-containing vegetable or fruit juice is first obtained as a raw material. A method for producing a lactic acid bacteria-containing vegetable or fruit juice, characterized in that the concentration is reduced to 50% or less of the glucose concentration of the vegetable or fruit juice used as the above.   The method for producing a lactic acid bacterium-containing vegetable or fruit juice according to any one of claims 9 to 11, wherein the lactic acid bacterium-containing vegetable or fruit juice is a juice for preventing or improving lifestyle-related diseases.   The lifestyle-related disease is at least one selected from the group consisting of diabetes, dyslipidemia, obesity, metabolic syndrome, heart disease, hypertension, cancer, arteriosclerosis, and cardiovascular disease. Of producing a lactic acid bacteria-containing vegetable or fruit juice.   The method for producing a lactic acid bacterium-containing vegetable or fruit juice according to any one of claims 9 to 13, wherein the lactic acid bacterium-containing vegetable or fruit juice is a juice for activating natural immunity.

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