JP2018183191A - Streptococcus thermophilus fermentation promoter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide lactic acid bacteria fermentation promoters suitable for use in food production.SOLUTION: The present invention provides fermentation promoters for Streptococcus thermophilus containing a solution that is prepared by bringing about a sugar coloring reaction by exposing an alkali solution containing reducing sugar to a temperature condition of 5°C or more and 135°C or less, and fermentation promoting methods for Streptococcus thermophilus and production methods for fermented foods such as fermented milk, using the fermentation promoters.SELECTED DRAWING: Figure 4

Description

  The present invention relates to a fermentation accelerator for Streptococcus thermophilus using a sugar-alkali solution.

  Lactic acid bacteria are bacteria used for the production of fermented products containing many foods. The promotion of the growth and fermentation of lactic acid bacteria provides a great industrial advantage from the viewpoint of rationalizing the growth and fermentation process of lactic acid bacteria. Among lactic acid bacteria, Streptococcus thermophilus is used for the production of many fermented foods including yogurt, and it is particularly important to promote the fermentation of Streptococcus thermophilus. On the other hand, in foods such as yogurt, the taste is also a very important factor, so a fermentation accelerator that adversely affects the flavor is not desired. Moreover, considering that it is used for food production, it is important that the fermentation promoter can be produced at a low cost and that it exhibits a fermentation promotion effect in a small amount. If the effect can be exhibited in a very small amount, it is useful that the existing production equipment can be used as it is without, for example, equipment enhancement such as equipment for adding a fermentation accelerator.

  As a technology to promote the growth and fermentation of lactic acid bacteria, the growth promoter of lactic acid bacteria (patent document 1) containing acidic butter milk containing dead bacteria of lactic acid bacteria (Patent Document 1), the amount of reducing sugar and the weight average molecular weight are adjusted to a certain range And a method for promoting the growth of gram-positive bacteria such as lactic acid bacteria (Patent Document 3) using an agar-containing lactic acid bacteria growth promoter (Patent Document 2) and an extract derived from the genus Bacillus. However, it is still desired to develop a fermentation accelerator for lactic acid bacteria that is effective even in a small amount, can be prepared at low cost, and has little influence on the flavor.

  Patent Document 4 describes a method for producing lactic acid by culturing an alkaliphilic lactic acid bacterium L-120 strain belonging to Enterococcus in a medium containing a cellulose saccharified solution having a pH of 9 to 11. However, Patent Document 4 does not describe a method for promoting the fermentation of Streptococcus thermophilus.

  By the way, it is known that sugars such as glucose cause a coloring reaction under alkaline conditions or heating conditions. By this coloring reaction, the sugar-containing material changes color (brown) from brown to black. Depending on the reaction conditions, the sugar coloring reaction may be caramelized (mainly by heating at or near the melting point of each sugar at about 100 ° C. to 200 ° C.), Maillard reaction (aminocarbonyl reaction; with amino compound) Reaction), alkali isomerization reactions (Lobry de Bruyn and Alberda van Ekenstein rearrangement reactions), etc., which are thought to be caused by one or a combination of various reactions (eg, Non-Patent Document 1). It is said that many kinds of substances are generated in the coloring reaction of sugar, and the mechanism is very complicated and not fully elucidated.

International Publication WO2008 / 001497 JP 2014-094001 A International Publication WO2007 / 052081 International Publication WO2011 / 049205

Fumitaka Hayase, “Browning”, Journal of the Japan Food Industry Association, 36 (1), p.89-90, (1989)

  An object of the present invention is to provide a fermentation promoter for Streptococcus thermophilus suitable for use in food production.

  As a result of intensive studies to solve the above problems, the present inventors have determined that a colored solution obtained by causing a coloring reaction of sugar in an alkaline solution containing a reducing sugar in a predetermined temperature range is a Streptococcus thermos. The inventors found that the fermentation of phyllus can be effectively promoted and have completed the present invention.

That is, the present invention includes the following.
[1] A fermentation promoter for Streptococcus thermophilus comprising a solution prepared by exposing an alkaline solution containing a reducing sugar to a temperature of 5 ° C or higher and 135 ° C or lower to cause a coloring reaction of sugar.
[2] The fermentation promoter according to [1] above, wherein the temperature is 35 ° C. or higher.
[3] The fermentation promoter according to [1] or [2] above, wherein the exposure to the temperature is performed by heating an alkaline solution containing a reducing sugar at 35 to 100 ° C.
[4] The fermentation promoter according to any one of [1] to [3] above, wherein the alkaline solution containing reducing sugar contains 0.05 to 80% by weight of reducing sugar.
[5] Any of the above [1] to [4], wherein the reducing sugar is at least one selected from the group consisting of glucose, galactose, fructose, arabinose, rhamnose, xylose, lactose, lactulose, galactooligosaccharide, and dextrin The fermentation promoter according to crab.
[6] The fermentation promoter according to any one of [1] to [5] above, wherein the alkaline solution containing a reducing sugar contains 0.05 to 30% by weight of hydroxide.
[7] The fermentation accelerator according to any one of [1] to [6] above, wherein the alkaline solution containing a reducing sugar contains at least one of sodium hydroxide and potassium hydroxide as a hydroxide.
[8] The fermentation accelerator according to [7] above, wherein the reducing sugar is lactose and the hydroxide is sodium hydroxide or potassium hydroxide.
[9] The fermentation accelerator according to any one of [1] to [8] above, wherein the alkaline solution containing reducing sugar contains a food material containing reducing sugar.
[10] The fermentation promoter according to [9] above, wherein the food material is at least one of fruit juice and reduced skim milk.

[11] Streptococcus, comprising preparing an alkaline solution containing a reducing sugar at a temperature of 5 ° C or higher and 135 ° C or lower to cause a coloring reaction of the sugar, thereby producing a fermentation promoting action against Streptococcus thermophilus -The manufacturing method of the fermentation promoter for thermophilus.
[12] The method according to [11] above, wherein the temperature is 35 ° C. or higher.
[13] The method according to [11] or [12] above, wherein the exposure to the temperature is performed by heating an alkaline solution containing a reducing sugar at 35 to 100 ° C.
[14] The method according to any one of [11] to [13] above, wherein the alkaline solution containing reducing sugar contains 0.05 to 80% by weight of reducing sugar.
[15] Any of the above [11] to [14], wherein the reducing sugar is at least one selected from the group consisting of glucose, galactose, fructose, arabinose, rhamnose, xylose, lactose, lactulose, galactooligosaccharide, and dextrin The method of crab.
[16] The method according to any one of [11] to [15] above, wherein the alkaline solution containing a reducing sugar contains 0.05 to 30% by weight of hydroxide.
[17] The method according to any one of [11] to [16] above, wherein the alkaline solution containing a reducing sugar contains at least one of sodium hydroxide and potassium hydroxide as a hydroxide.
[18] The method according to [17] above, wherein the reducing sugar is lactose and the hydroxide is sodium hydroxide or potassium hydroxide.
[19] The method according to any one of [11] to [18] above, wherein the alkaline solution containing a reducing sugar contains a food material containing a reducing sugar.
[20] The method according to [19] above, wherein the food material is at least one of fruit juice and reduced skim milk.

[21] Fermentation by Streptococcus thermophilus, comprising adding the fermentation promoter according to any of [1] to [10] above to a fermentation substrate, culturing and fermenting Streptococcus thermophilus on the fermentation substrate How to promote.
[22] The method according to [21] above, wherein Streptococcus thermophilus and Lactobacillus bulgaricus are mixed and cultured in the fermentation substrate.
[23] A method for producing a fermented milk food, comprising fermenting milk or a fermentation substrate containing a milk-derived product by the method according to [21] or [22] above.
[24] The method described in [23] above, wherein the milk fermented product is fermented milk.

  According to the present invention, fermentation of Streptococcus thermophilus can be promoted even with a small amount of fermentation promoter.

It is a photograph which shows the influence of the temperature on the color tone of the 50% lactose solution prepared with 25% NaOH solution. In order from the leftmost column, there are a sample held at −20 ° C., 5 ° C., 25 ° C. and 37 ° C., and a sample heat treated at 95 ° C. It is a figure which shows the influence of the temperature with respect to the S. thermophilus fermentation promotion effect of a lactose-NaOH solution (addition rate: 0.0025% (vol / wt)). Black square: -20 ° C, black triangle: 5 ° C, black diamond: 25 ° C, x: 37 ° C, white square: 95 ° C, white circle: control. The unit H of the fermentation time on the horizontal axis is time [hour (s)] (the same applies hereinafter). It is a figure which shows the influence of the temperature with respect to the S. thermophilus fermentation promotion effect of a lactose-NaOH solution (addition rate: 0.0125% (vol / wt)). Black square: -20 ℃, black triangle: 5 ℃, black diamond: 25 ℃, white circle: control. It is a figure which shows the S. thermophilus fermentation promotion effect (addition rate of a lactose-NaOH solution 1%) of a 0.1% lactose solution prepared using a 0.1% NaOH solution. Black square: unheated lactose-NaOH solution, black triangle: heated lactose-NaOH solution, white circle: control. It is a figure which shows the S. thermophilus fermentation promotion effect (addition rate of a lactose-NaOH solution 10%) of a 0.1% lactose solution prepared using a 0.1% NaOH solution. Black square: unheated lactose-NaOH solution, black triangle: heated lactose-NaOH solution, white circle: control. It is a figure which shows the influence which the density | concentration of NaOH solution has on the fermentation promotion effect. Black square: 0% NaOH, Black triangle: 0.8% NaOH, Black diamond: 1.6% NaOH, Black circle: 8% NaOH, X: 27% NaOH, White circle: Control. It is a figure which shows the influence which the density | concentration of a sugar concentration and a NaOH solution has on the fermentation promotion effect. Black square: 25% lactose / 27% NaOH, black triangle: 50% lactose / 27% NaOH, black diamond: 70% lactose / 40% NaOH, white circle: control. It is a figure which shows the influence on the S. thermophilus fermentation promotion effect of the addition rate of heat-processed "70% Lac / 40% NaOH". Black square: 0.0005%, Black triangle: 0.00075%, Black diamond: 0.001%, ×: 0.00125%, White circle: Control. It is a figure which shows the S. thermophilus fermentation promotion effect of a lactose-KOH solution. Black square: Lactose-KOH solution, white circle: control. It is a figure which shows the S. thermophilus fermentation promotion effect of the sugar-alkali solution prepared using various saccharides. Black square: glucose, black triangle: galactose, black diamond: fructose, black circle: arabinose, ×: rhamnose, white square: xylose, white triangle: xylitol, white circle: control. It is a figure which shows the S. thermophilus fermentation promotion effect of the sugar-alkali solution prepared using various saccharides. Black square: Lactulose, Black triangle: Sucrose, Black diamond: Trehalose, Black circle: Dextrin, White circle: Control. It is a figure which shows the S. thermophilus fermentation promotion effect of the sugar-alkali solution prepared using various saccharides. Black square: sorbitol, black triangle: mannitol, black diamond: fructooligosaccharide, black circle: galactooligosaccharide, white circle: control. It is a photograph which shows the color tone after the heating of the sugar-alkali solution prepared using various sugars. A is a sugar-alkali solution prepared using glucose, galactose, fructose, xylose, arabinose, and rhamnose in order from the left, and B is a sugar-alkali solution prepared using xylitol, mannitol, and sorbitol in order from the left. It is a photograph which shows the color tone after the heating of the sugar-alkali solution prepared using various sugars. It is a figure which shows the S. thermophilus fermentation promotion effect of the solution which added NaOH and heated to grape 100% fruit juice. Black square: grape juice, black triangle: grape juice + 10% NaOH, white circle: control. It is a figure which shows the S. thermophilus fermentation promotion effect of the solution which added and heated NaOH to grapefruit 100% fruit juice. Black square: Grapefruit juice, black triangle: Grapefruit juice + 10% NaOH, White circle: Control. It is a figure which shows the S. thermophilus fermentation promotion effect of the solution which added NaOH and heated to 100% orange fruit juice. Black square: Orange juice, Black triangle: Orange juice + 10% NaOH, White circle: Control. It is a figure which shows the S. thermophilus fermentation promotion effect of the solution which added NaOH and heated to apple 100% fruit juice. Black square: Apple juice, Black triangle: Apple juice + 10% NaOH, White circle: Control. It is a photograph which shows the color tone after a heating of the solution which added NaOH to fruit juice or reduced skim milk (SMP). It is a figure which shows the S. thermophilus fermentation promotion effect of the sugar-alkali solution prepared using reduced skim milk (SMP). Black square: 10% SMP added, black triangle: 10% SMP + 5% NaOH added, white circle: control. It is a figure which shows the fermentation promotion effect of the sugar-alkali solution with respect to S. thermophiles OLS3059 strain. It is a figure which shows the fermentation promotion effect of the sugar-alkali solution with respect to S. thermophiles OLS3294 strain. It is a figure which shows the fermentation promotion effect of the sugar-alkali solution with respect to S. thermophiles OLS3289 strain. It is a figure which shows the fermentation promotion effect of the sugar-alkali solution with respect to S. thermophiles OLS3469 strain. It is a figure which shows the fermentation promotion effect of the sugar-alkali solution with respect to S. thermophiles OLS3058 strain. It is a figure which shows the fermentation promotion effect of the sugar-alkali solution with respect to S. thermophiles OLS3290 strain. It is a figure which shows the fermentation promotion effect of the sugar-alkali solution in the mixed fermentation of S. thermophilus and L. bulgaricus using the acidity as an index. It is a figure which shows the fermentation promotion effect of the sugar-alkali solution in the mixed fermentation of S. thermophilus and L. bulgaricus by using L-lactic acid concentration as an index.

Hereinafter, the present invention will be described in detail.
In the present invention, when an alkaline solution containing a reducing sugar (hereinafter sometimes referred to as “sugar-alkaline solution”) causes a coloring reaction under a temperature condition of 5 ° C. or higher, the solution causes fermentation of Streptococcus thermophilus. Based on the knowledge found by the present inventors that it has a promoting action.

  The present invention provides a fermentation enhancement for Streptococcus thermophilus comprising a solution prepared by exposing an alkaline solution containing a reducing sugar to a temperature typically between 5 ° C. and 135 ° C. to cause a coloring reaction of the sugar. It relates to the agent.

  In the present invention, “reducing sugar” refers to a sugar that generates an aldehyde group or a ketone group (reducing end) in a basic solution. In the present invention, the reducing sugar is a monosaccharide, disaccharide, oligosaccharide (in the present invention, the average degree of polymerization is 3 to 30), or polysaccharide (average degree of polymerization: 31 or more, for example, 31 to 1000). Or any combination thereof. The monosaccharide reducing sugar may be hexose (aldohexose or ketohexose) or aldose. Preferable examples of monosaccharide reducing sugars include, but are not limited to, glucose, galactose, fructose, arabinose, rhamnose, xylose, and the like. Preferable examples of disaccharide reducing sugars include, but are not limited to, lactose, lactulose, maltose, and the like. Preferred examples of oligosaccharide reducing sugars include, but are not limited to, galactooligosaccharides, xylo-oligosaccharides, isomaltoligosaccharides, and the like. Preferable examples of polysaccharide reducing sugars include, but are not limited to, dextrin and the like. The solution containing reducing sugar and alkali according to the present invention may contain one or more reducing sugars.

  In the present invention, a food material containing a reducing sugar may be used for preparing the sugar-alkali solution. That is, the sugar-alkali solution according to the present invention may include one or more food materials containing reducing sugar, and in that case, the solution also includes “reducing sugar”. In the present invention, the “food material” means a raw material used for food production, and may or may not be used alone as a food or food additive. The food material containing the reducing sugar may be in any shape such as liquid, semi-liquid, or solid (powder, granule, etc.), but is preferably one that can be dissolved in an aqueous solution. Examples of food materials containing reducing sugar include fruit juice, vegetable juice, reduced skim milk, milk, whey (whey), whey protein concentrate (WPC), whey permeate, other milk materials, and reduced sugar-containing beverages. , Fermented milk, high fructose corn syrup (glucose fructose liquid sugar; HFCS), honey, fruit or vegetable extract (aqueous extract) and the like, but are not limited thereto. Among these, milk materials such as whey (whey), whey protein concentrate, and whey permeate contain lactose, which is a reducing sugar, at a high concentration, and are preferably used in the present invention. In the present invention, “fruit juice” includes fruit juices and processed products thereof (concentrates, concentrated reduced products, diluted products, and sweetened products thereof). Generally, fruit juice contains abundant reducing sugars such as fructose and glucose. Examples of fruit juices include, but are not limited to, orange, grapefruit, citrus fruit juices such as Wenzhou oranges, grape juice, apple juice, mango juice, peach juice, pineapple juice, strawberry juice, None juice, lemon juice, banana juice, melon juice and so on. The fruit juice may also be a mixed juice of two or more fruit juices. Examples of food materials containing reducing sugar include mixed juice of fruit juice and vegetable juice. “Vegetable juice” includes juices of vegetables (for example, tomatoes, carrots, etc.) and processed products thereof (concentrates, concentrated reductants, dilutions, and sweetened products thereof). In one embodiment, the sugar-alkali solution of the present invention may comprise at least one of fruit juice, reduced skim milk, whey (whey), whey protein concentrate, and whey permeate.

  The sugar-alkali solution of the present invention is usually 0.05% by weight or more, preferably 0.05 to 80% by weight, for example 5% to 75% by weight, or 10% to 70% by weight of reducing sugar, based on the total weight of the solution. Contains weight percent. In one embodiment, the sugar-alkali solution of the present invention preferably contains a reducing sugar at a high concentration, for example, 20% by weight or more, or 50% by weight or more, based on the total weight of the solution. The concentration of these reducing sugars is the final concentration after solution preparation. In addition, weight% (w / w%) with respect to the total weight may be expressed as% (wt / wt) or wt / wt (%).

  In the present invention, the “alkali solution” refers to an aqueous solution (for example, an aqueous solution of hydroxide) in which a hydroxide (hydroxide salt) is dissolved. The alkaline solution can be prepared by adding a hydroxide to the aqueous solution and dissolving it. That is, the sugar-alkali solution of the present invention contains a reducing sugar and a hydroxide. The hydroxide used for the preparation of the sugar-alkali solution of the present invention is preferably a hydroxide that can be used for food production, and may be an alkali metal hydroxide, typically a hydroxide. Sodium oxide or potassium hydroxide. It is preferable that at least one of sodium hydroxide and potassium hydroxide is dissolved in the sugar-alkali solution of the present invention.

  The sugar-alkali solution of the present invention contains a hydroxide. Specifically, the hydroxide is usually 0.05% by weight or more, preferably 40% by weight or less, more preferably 0.05% by weight based on the total weight of the solution. -30 wt%, such as 0.5 wt% or more, 0.5 wt% to 30 wt%, 5 wt% to 25 wt%, or 10 wt% to 20 wt%. In one embodiment, the sugar-alkali solution of the present invention may contain a high concentration of hydroxide, for example 20% by weight or more, based on the total weight of the solution. The concentration of these hydroxides is the final concentration after preparation of the sugar-alkali solution.

  In one embodiment, the sugar-alkali solution of the present invention comprises lactose as the reducing sugar and sodium hydroxide or potassium hydroxide as the hydroxide. In this case, the hydroxide concentration is as described above, and may be, for example, 0.05 to 30% by weight. Moreover, the density | concentration of a reducing sugar is as above-mentioned, for example, may be 0.05 to 80 weight%.

  The sugar-alkali solution of the present invention can be prepared by a conventional method. The sugar-alkali solution of the present invention may be, for example, a solution obtained by adding reducing sugar or a food material containing reducing sugar to an alkaline solution and dissolving it. The sugar-alkali solution of the present invention can also be prepared by dissolving a hydroxide in an aqueous solution containing reducing sugar or a liquid food material containing reducing sugar. Alternatively, the sugar-alkali solution of the present invention can be prepared by dissolving reducing sugar or a food material containing reducing sugar and a hydroxide in an aqueous solution. The sugar-alkali solution of the present invention may be prepared under a temperature condition of less than 5 ° C, or may be prepared under a temperature condition of 5 ° C or higher, for example, at room temperature (20 to 25 ° C or the like). In the present invention, “solution” means a liquid in which a solute is uniformly dispersed in a solvent by visual observation, a liquid in which a solute is dispersed in a single molecular unit in the solvent, and an association or colloid of the solute. Includes liquids (such as colloids) in which particles are dispersed in a solvent. A solution in which a part of the solute or insoluble component is not dissolved but is further present as a precipitate in such a liquid in which the solute is uniformly dispersed in the solvent is also referred to as “solution” in the present invention. To be included.

  The sugar-alkali solution of the present invention is an alkaline solution (usually 0.05% by weight or more, preferably 0.5 to 50% by weight, more preferably 1 to 40% by weight, such as 5 to 20% by weight or 20 to 50% by weight alkali. The solution may be prepared by adding a reducing sugar to the solution and dissolving it. It is also preferable to use the solution thus obtained containing, for example, 0.05 to 80% by weight, for example 10% to 70% by weight, of reducing sugar as a sugar-alkali solution in the present invention.

The sugar-alkali solution of the present invention may contain other components in addition to water, reducing sugar and hydroxide. For example, when the sugar-alkali solution of the present invention is prepared using a food material containing reducing sugar, components other than the reducing sugar contained in the food material are present in the sugar-alkali solution of the present invention. To do. On the other hand, the sugar-alkali solution of the present invention does not need to contain an amino compound (amino acid, peptide, and protein) for the coloring reaction, and does not contain an amino compound in an amount capable of causing coloring by the Maillard reaction. It may be free of amino compounds. The sugar-alkali solution of the present invention also does not contain an alkaline copper reagent for sugar determination.

  In the present invention, the sugar-alkali solution as described above is preferably 5 ° C or higher, typically 5 ° C or higher and 135 ° C or lower (in one embodiment, 20 ° C or higher, preferably 35 ° C or higher, more preferably Exposure to temperatures of 50 ° C. or higher, more preferably 80 ° C. or higher, and / or 100 ° C. or lower, preferably 99 ° C. or lower, more preferably 98 ° C. or lower). In a preferred embodiment of the present invention, the temperature at which the sugar-alkaline solution is exposed is typically below 5 ° C. to 135 ° C., or alternatively, below the melting point of the sugar used in the solution ( For example, the lower limit of the melting point may be 5 ° C. or more and below the lower limit. “Exposing a sugar-alkaline solution to a temperature of 5 ° C. or higher and 135 ° C. or lower” means that the temperature of the solution is a predetermined temperature or temperature range of 5 ° C. or higher and 135 ° C. or lower over a certain period of time by refrigeration, heat retention, storage, etc Or the solution is heated at a predetermined temperature of 5 ° C. or higher and 135 ° C. or lower for a predetermined time. It should be noted that the expression “exposing a sugar-alkaline solution to a temperature below the melting point” of the sugar used in the solution is similarly interpreted except that a temperature below the melting point is used.

  When the sugar-alkali solution of the present invention is exposed to a temperature of 5 ° C. or higher, the sugar coloring reaction is caused by the heat of dissolution of sugar (heat generated when the sugar is dissolved in the liquid) and / or the heat applied artificially. And the reaction is promoted. The sugar-alkali solution of the present invention is 5 ° C. or higher, preferably 5 ° C. to 50 ° C., more preferably 20 ° C. or higher, such as 35 ° C. to 40 ° C., for a fixed time, such as 10 minutes to 24 hours, preferably 1 hour. By holding for -12 hours, more preferably 3-6 hours, a coloring reaction can be caused. In the present invention, “holding” the temperature includes not only keeping the same temperature for the sugar-alkaline solution but also keeping the temperature within a certain range (for example, 35 ° C. to 40 ° C.). In order to maintain the temperature of the sugar-alkali solution of the present invention, for example, the container containing the sugar-alkali solution of the present invention may be refrigerated, stored at room temperature or at room temperature, or an incubator or the like. You may heat-retain using an incubator. In addition, the sugar-alkali solution of the present invention is 30 ° C or higher, typically 35 ° C or higher and 135 ° C or lower (ie 35 ° C to 135 ° C), preferably 35 ° C to 100 ° C, more preferably 50 to 100 ° C. For example, by heat treatment at 80 ° C. or higher and / or 99 ° C. or lower, more preferably 70 to 98 ° C. for a certain time, for example, 10 minutes or longer, preferably 20 minutes to 2 hours, more preferably 20 minutes to 1 hour, It can quickly cause a color reaction. The sugar-alkali solution of the present invention may be heated at the above temperature after being held at a temperature of 5 ° C. or higher, for example, 5 ° C. to 35 ° C., preferably 35 to 135 ° C., for example 35 to 35 ° C. You may heat at the temperature of 100 degreeC. Here, “heating the sugar-alkali solution” at the above temperature means applying heat to the solution so that the sugar-alkali solution reaches the above temperature. In the present invention, “causes a sugar coloring reaction” means that a sugar coloring reaction is caused, and as a result, a sugar-alkali solution is colored. Specifically, the sugar-alkaline solution changes from colorless or other colors to brown to black or becomes darker brown to black than the original color of the solution (brown / blackening) due to the coloring reaction of sugar. . By increasing the sugar and / or hydroxide concentration of the sugar-alkaline solution, or in addition thereto, increasing the temperature and / or time of heating or holding the sugar-alkali solution, thereby increasing the sugar-alkali The coloring reaction of sugar in the solution can also be promoted. Note that the sugar-alkali solution may be heated after the coloring reaction is started by, for example, heat of dissolution in the sugar-alkali solution.

As described above, a solution (colored liquid) colored brown to black can be prepared from the sugar-alkali solution. This coloring liquid has the effect | action which accelerates | stimulates fermentation of Streptococcus thermophilus notably, and can be used for the fermentation promotion with respect to Streptococcus thermophilus. The present invention provides a fermentation accelerator for Streptococcus thermophilus comprising the colored liquid prepared as described above (hereinafter referred to as fermentation promotion liquid). This fermentation promotion liquid may be a composition containing a reducing sugar, a hydroxide, water, a product generated along with a coloring reaction, and a component derived from a food material containing a reducing sugar in some cases.

Streptococcus thermophilus is cultured in a fermentation substrate to which the fermentation promotion liquid or fermentation accelerator of the present invention is added, and an index indicating the progress of the fermentation state is examined over time. As a result, a control (fermentation promotion liquid or fermentation promoter) is obtained. In the case where the fermentation proceeds faster than the non-added group), it can be confirmed that the fermentation promoting liquid or the fermentation promoting agent has a fermentation promoting action. As an index indicating the progress of the fermentation state, for example, an increase in the amount of L-lactic acid produced by Streptococcus thermophilus by fermentation, an increase in acidity of the fermented product accompanying an increase in the amount of L-lactic acid, or a decrease in pH value should be used. However, the indicator is not limited to these. The index value indicating the progress of the fermentation state is improved compared to the control, and the difference in the index value compared to the control increases over time during the fermentation (preferably over at least 2 hours), and thereafter for a certain time ( For example, when the index value improved as compared with the control over at least 1 hour or more), it can be determined that the fermentation promoting liquid or the fermentation promoting agent has a fermentation promoting effect on Streptococcus thermophilus. The acidity (weight percent concentration of lactic acid) of the fermented product is, for example, 0.1N NaOH (= 0.1 mol / 0.1%) required until phenolphthalein is gradually added dropwise to the fermented product and turns pale red (about pH 8.5). L NaOH) is determined and can be calculated from it by conventional methods. The L-lactic acid concentration can be measured, for example, by high performance liquid chromatography (HPLC) using a temperature of 40 ° C. and a mobile phase of 2 mM CuSO ₄ (II) · 5H ₂ O and 5% 2-propanol. For specific test procedures, reference can be made to the description of Examples described later.

  The fermentation promoting liquid of the present invention can also promote the growth of Streptococcus thermophilus. Therefore, the fermentation promotion liquid or fermentation promoter of the present invention can also be used as a growth promoter for Streptococcus thermophilus. The present invention also provides a growth promoter for Streptococcus thermophilus comprising the fermentation promoter or fermentation promoter of the present invention.

  The fermentation promotion liquid of the present invention can be used as an active ingredient of the fermentation promoter for Streptococcus thermophilus of the present invention. You may use the fermentation promotion liquid of this invention as an active ingredient of the fermentation promoter for Streptococcus thermophilus of this invention with the form of the colored liquid prepared as mentioned above. Alternatively, the fermentation promotion liquid of the present invention is a fermentative promoter for Streptococcus thermophilus after processing such as concentration, dilution, filtration, sterilization, homogenization, drying, gelation, granulation, and / or powdering. It may be used as an active ingredient. These treatments usually do not result in irreversible inactivation of the fermentation promoting action. The fermentation promoter for Streptococcus thermophilus according to the present invention includes not only a preparation directly using the prepared colored liquid but also a preparation containing such a processed liquid that has been subjected to such treatment.

  The fermentation promoter or growth promoter for Streptococcus thermophilus according to the present invention is used in the technical field of production of other ingredients, typically foods or food additives such as carriers, excipients, or preservatives. It may further contain adjuvants. The fermentation promoter or growth promoter for Streptococcus thermophilus may be a composition further comprising such other components. The fermentation promoter for Streptococcus thermophilus may be liquid, but may be in any other form such as powder, granule, gel, solid, encapsulated body. Powdering, granulating, gelling, solidifying, encapsulating and the like can be performed according to known pharmaceutical techniques.

As described above, the present invention exposes an alkaline solution containing a reducing sugar to a temperature of 5 ° C. or higher, typically 5 ° C. or higher and 135 ° C. or lower to cause a sugar coloring reaction, thereby preventing Streptococcus thermophilus. There is also provided a method for producing a fermentation promoter for Streptococcus thermophilus, which comprises preparing a solution having a fermentation promoting action (fermentation promoting solution). Regarding this production method, various conditions such as the type and concentration of reducing sugar and hydroxide to be used, the temperature at which the alkaline solution containing reducing sugar is exposed, the composition and preparation method of the alkaline solution containing reducing sugar, and the like are as described above. is there. This production method may include a step of formulating the above-mentioned fermentation promoting liquid having a fermentation promoting effect on Streptococcus thermophilus into a fermentation promoter as an active ingredient. This production method may include subjecting the fermentation promotion liquid to a treatment such as concentration, dilution, filtration, sterilization, homogenization, drying, gelation, granulation, and / or powdering. These treatments usually do not result in irreversible inactivation of the fermentation promoting action.

  The present invention also provides a method for promoting fermentation by Streptococcus thermophilus using the fermentation promoter of the present invention. More specifically, the present invention provides a fermentation with Streptococcus thermophilus comprising adding the fermentation promoter of the present invention to a fermentation substrate, culturing Streptococcus thermophilus on the fermentation substrate and fermenting the fermentation substrate. It also provides a way to promote. Alternatively, the present invention also relates to a fermentation method using Streptococcus thermophilus comprising adding the fermentation promoter of the present invention to a fermentation substrate and culturing Streptococcus thermophilus on the fermentation substrate. The present invention also includes adding the fermentation promoter of the present invention to a fermentation substrate, culturing Streptococcus thermophilus on the fermentation substrate, and recovering the lactic acid bacteria product produced by Streptococcus thermophilus It also relates to a method for manufacturing a product. Furthermore, this invention also provides the growth method of Streptococcus thermophilus including promoting the proliferation of Streptococcus thermophilus using the fermentation promoter of this invention. In these methods, Streptococcus thermophilus may be inoculated into the fermentation substrate before adding the fermentation promoter of the present invention to the fermentation substrate, or at the same time as or after the addition to the fermentation substrate. May be inoculated.

  In the present invention, the “fermentation substrate” means a substrate compound (such as a carbohydrate) or a substrate material that can be used for fermentation of Streptococcus thermophilus. Fermentation substrates include, but are not limited to, milk, milk-derived products, cereal saccharified products, soy milk, soy extract, fruits, vegetables, fruit juices, vegetable juices, fruit or vegetable extracts, or at least one of them. Examples thereof include a fermentation base (for example, a yogurt base). “Milk” in the present invention is raw milk, raw milk after component adjustment (component standardization), milk from which milk fat has been removed or reduced (eg, skim milk), powdered milk such as skim milk powder and whole milk powder, reduced skim milk, dilution Includes milk, concentrated milk, and other processed milk. The “milk” may be pretreated for use in food production, such as homogenization, sterilization / cooling, and / or filtration. The “milk” in the present invention may be milk (animal milk) of any non-human mammal, for example, cow milk, goat milk, buffalo milk, horse milk, camel milk, sheep milk, and the like. The “milk-derived product” may or may not contain lactose, but preferably contains lactose. Examples of the “milk-derived product” include curd (curd), cream, buttermilk, buttermilk powder, whey, milk protein (casein, whey protein, etc.), and degradation products thereof (casein-degrading peptide, etc.). In the present invention, one or more fermentation substrates may be used in combination.

The fermentation promotion liquid or fermentation promoter of the present invention basically exhibits a higher fermentation promotion effect as the sugar and hydroxide concentrations used in the preparation of the fermentation promotion liquid are higher. Therefore, the addition amount of the fermentation promotion liquid or fermentation accelerator of the present invention required for promoting the fermentation of Streptococcus thermophilus can be reduced as the sugar and hydroxide concentrations used in the preparation of the fermentation promotion liquid are higher. Those skilled in the art can appropriately adjust the specific addition amount. Generally, the fermentation accelerator of the present invention has a fermentation promotion liquid of 0.0001% (vol / wt) or more, preferably 20% (vol / wt) or less, more preferably 0.0005 to the total weight of the fermentation substrate. What is necessary is just to add in the quantity used as 10% (vol / wt), for example, 0.001-1% (vol / wt) or 0.01-5% (vol / wt). Here,% (vol / wt) represents the ratio (%) of the volume (ml) of the fermentation promoting liquid to the total weight (g). Thus, the fermentation promotion liquid or fermentation promoter of the present invention can promote the fermentation of Streptococcus thermophilus with the addition of a very small amount. This means that not only the production cost of the fermented food can be suppressed, but also the influence on the flavor of the fermented food can be significantly reduced or prevented.

  The fermentation promoter of the present invention can be used for any Streptococcus thermophilus strain. Examples of Streptococcus thermophilus strains include, for example, S. thermophilus OLS3059 strain (Accession No. FERM BP-10740), S. thermophilus OLS3294 strain (Accession No. NITE P-77), S. thermophilus OLS3289 strain (ATCC 19258), Examples include, but are not limited to, S. thermophilus OLS3469 (IFO 13957 / NBRC 13957), S. thermophilus OLS3058, and S. thermophilus OLS3290 (accession number FERM BP-19638).

  The S. thermophilus OLS3059 strain was issued on February 29, 1996 (original deposit date), and is the National Institute for Product Evaluation Technology Patent Biological Deposit Center (NITE-IPOD) (Kazusa Kamashichi, Kisarazu City, Chiba, Japan 2-5) −8 Room 120) is deposited internationally under the Budapest Treaty under the deposit number FERM BP-10740. The deposited strain was transferred from domestic deposit (original deposit) to international deposit based on the Budapest Treaty on November 29, 2006.

  The S. thermophilus OLS3294 strain was issued on February 10, 2005 (date of deposit). The National Institute of Technology and Evaluation, Patent Microorganisms Deposit Center (NPMD) (2-5-8 Kazusa Kama feet, Kisarazu City, Chiba Prefecture, Japan) 122 Room No.) is deposited under the deposit number NITE P-77.

  The S. thermophilus OLS3290 strain was founded on January 19, 2004 (original deposit date), and is the National Institute for Product Evaluation Technology Patent Biological Deposit Center (NITE-IPOD) (Kazusa Kamashiri, Kisarazu City, Chiba Prefecture, Japan) 5-8 Room 120) is deposited internationally under the Budapest Treaty under the deposit number FERM BP-19638. The deposited strain was transferred from domestic deposit (original deposit) to international deposit based on the Budapest Treaty on September 30, 2013.

  The S. thermophilus OLS3289 strain is available from the American Type Culture Collection (ATCC) under accession number ATCC 19258.

  S. thermophilus OLS3469 can be obtained from the National Institute of Technology and Evaluation Biotechnology Center (NBRC) (2-5-8, Kazusa Kamashi, Kisarazu, Chiba, Japan) under the accession number NBRC 13957. it can.

  The fermentation (culture) conditions for Streptococcus thermophilus can be set according to a conventional method. For example, fermentation can be normally performed at 35-50 degreeC, Preferably it is 40 to 45 degreeC. Although fermentation time changes with fermentation substrates and fermentation conditions, it can be made into about 2 to 24 hours, for example. If necessary, the pH of the fermentation substrate may be appropriately adjusted (for example, adjusted to around pH 6.5) before fermentation.

  Streptococcus thermophilus can be prepared according to a conventional method. The inoculation amount of Streptococcus thermophilus may be any inoculation amount that can be used for fermentation of Streptococcus thermophilus, for example, 0.01 to 5 in a ratio of the inoculation amount (ml) to the total weight (g) of the fermentation substrate. It can be set in the range of% (v / w%). Note that the volume ratio% (v / w%) to the total weight may be expressed as% (vol / wt) or vol / wt (%). Since the fermentation promotion liquid or fermentation promoter of the present invention can significantly promote the fermentation of Streptococcus thermophilus, the inoculation amount of Streptococcus thermophilus is, for example, 1/10 to 2 of the general inoculation amount (inoculum number) It can also be reduced to about / 3.

In the method of the present invention, it is also preferable to perform mixed culture (co-culture) of Streptococcus thermophilus and Lactobacillus bulgaricus. The fermentation promotion liquid or fermentation promoter of the present invention can promote fermentation by Streptococcus thermophilus even in mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus. In a preferred embodiment, the mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus is performed using a fermentation substrate containing milk or a milk-derived product.

  In general yogurt production, mixed culture (mixed fermentation) of Streptococcus thermophilus and Lactobacillus bulgaricus is performed. Streptococcus thermophilus is often used in the production of fermented foods including various cheeses such as mozzarella cheese. The method for promoting fermentation of Streptococcus thermophilus according to the present invention is also very useful for improving the efficiency of production of fermented foods. The present invention also provides a method for producing a fermented food by fermenting a fermentation substrate by the method for promoting fermentation of Streptococcus thermophilus according to the present invention. Streptococcus thermophilus is generally used as a starter in the production of fermented foods. The fermentation substrate used in the fermented food is preferably edible per se (for example, for non-human mammals such as humans or livestock). In the method for producing fermented foods, one or more fermentation substrates may be used in combination.

  In a preferred embodiment, the present invention relates to a method for producing a fermented milk food, comprising fermenting a fermentation substrate containing milk or a milk-derived product by the method for promoting fermentation of Streptococcus thermophilus according to the present invention. The fermentation substrate is fermented using Streptococcus thermophilus or a microorganism containing Streptococcus thermophilus. The fermentation substrate comprising milk or milk-derived product may be milk or milk-derived product itself. The definitions of milk and milk-derived products are as described above. The fermentation substrate containing milk or milk-derived products may also be milk or milk-derived products with other substrate compounds (such as carbohydrates) or substrate materials, or other ingredients added. Examples of fermented foods (milk fermented foods) produced by this method include, but are not limited to, fermented milk, fermented milk containing lactic acid bacteria, cheese, fermented cream, and fermented butter. In the present invention, fermented milk refers to fermented milk using lactic acid bacteria or lactic acid bacteria and other fermenting microorganisms (typically yeast). Examples of fermented milk include yogurt. In the present invention, yogurt refers to a product obtained by fermenting milk with Streptococcus thermophilus and Lactobacillus (Lactobacillus bulgaricus, etc.). Examples of the cheese include mozzarella cheese, camembert cheese, quark cheese, gouda cheese, and cheddar cheese. In this method for producing a fermented milk food, one or more fermentation substrates may be used in combination. For example, you may use the fermentation substrate containing 2 or more types of milk, for example, raw milk and skim milk powder. Alternatively, milk and milk-derived products may be used in combination as a fermentation substrate, for example, raw milk, skim milk powder and whey protein may be used in combination. Furthermore, you may use combining the fermentation substrate containing milk or milk-derived products, and the fermentation substrate which does not contain milk or milk-derived products. A fermentation base in which a necessary amount of water or other components such as sweeteners are added to and mixed with these fermentation substrates can also be used as the fermentation substrate.

  The method for producing a milk fermented food according to the present invention is basically a conventional milk fermentation except that the fermentation promoter of the present invention is added to the fermentation system in an appropriate amount to promote the fermentation of Streptococcus thermophilus. It can be carried out by the same method as the method for producing food. After completing the fermentation to a state suitable for each milk fermented food, the fermented product may be processed, filled in a container, etc. to produce the fermented milk food. For example, fermented milk can be manufactured by inoculating and fermenting lactic acid bacteria containing Streptococcus thermophilus to milk added with the fermentation promoter of the present invention according to the above-mentioned fermentation promotion method. Common yogurt is obtained by inoculating milk to which the fermentation promoter of the present invention has been added according to the above-mentioned fermentation promotion method with Streptococcus thermophilus and Lactobacillus (typically Lactobacillus bulgaricus). It can be produced by fermenting milk in a mixed culture. However, the production procedure of fermented milk including yogurt is not limited to these.

  In the method for producing a fermented food according to the present invention, a lactic acid bacterium known to be used for the production of a fermented food (for example, a fermented milk food) can be suitably used together with Streptococcus thermophilus. As Lactobacillus bulgaricus (Lactobacillus bulgaricus or Lactobacillus delbrueckii subsp. Bulgaricus), any strain that can be used for the production of fermented foods can be used, but is not limited to the following, for example, Lactobacillus delbrueckii subsp. Bulgaricus OLL1073R- 1 strain (Accession number FERM BP-10741), Lactobacillus bulgaricus OLL1181 strain (Accession number FERM BP-11269), L. bulgaricus OLL1255 strain (Accession number NITE BP-76) and the like.

  The Lactobacillus bulgaricus OLL1073R-1 strain, dated February 22, 1999 (original deposit date), is the Japan Patent Evaluation Center (NITE-IPOD), National Institute of Technology and Evaluation (NITE-IPOD) (Kazusa Kamashika, Kisarazu City, Chiba Prefecture, Japan) 5-8 Room 120) is deposited internationally under the Budapest Treaty under the deposit number FERM BP-10741. This strain was transferred from domestic deposit (original deposit) to international deposit on November 29, 2006.

  The Lactobacillus bulgaricus OLL1181 strain, dated July 16, 2010 (original deposit date), is the Japan Patent Evaluation Center (NITE-IPOD), National Institute of Technology and Evaluation (NITE-IPOD) 8 Room 120) has been deposited internationally under the Budapest Treaty under the deposit number FERM BP-11269.

  The Lactobacillus bulgaricus OLL1255 strain was founded on February 10, 2005 (original deposit date) on the basis of the Patent Microorganisms Deposit Center (NPMD), National Institute for Product Evaluation and Technology (NPMD), 2-5-8 Kazusa Kamashi, Kisarazu City, Chiba Prefecture, Japan 122 Is deposited internationally under the Budapest Treaty under the deposit number NITE BP-76. This strain was transferred from domestic deposit (original deposit) to international deposit on April 1, 2009.

  In the production of a fermented milk food, other raw materials may be added in addition to milk at an appropriate stage. Other ingredients include sweeteners (sucrose, stevia, sucralose, etc.), acidulants, preservatives, flavors, thickeners, food additives such as calcium lactate, agar, gelatin, fruit juice, pulp, fruit sauce, cream , Aloe mesophyll, jam and the like. In order to avoid an increase in miscellaneous taste, it is preferable not to add a yeast extract known as a bifidobacteria growth promoter.

  Manufacture of fermented milk such as yogurt may be performed by any method of a pre-fermentation type and a post-fermentation type. In the case of the pre-fermentation type, milk is inoculated with a lactic acid bacterium (starter) containing Streptococcus thermophilus, and after the fermentation is completed, the container is filled. Before filling into the container, homogenization, addition of other raw materials such as pulp, freezing and the like may be performed. In the case of the post-fermentation type, the container is filled with milk, lactic acid bacteria and other raw materials, and then fermented. The mixed culture of Lactobacillus species such as Streptococcus thermophilus and Lactobacillus bulgaricus is usually performed at 35 to 50 ° C, preferably 40 to 45 ° C. In the case of fermented milk, although it is not limited to the following method, it is usually fermented until the acidity reaches 0.7 to 0.8%, and then cooled to 10 ° C. or lower to stop the fermentation. The fermentation time can be, for example, about 1 to 24 hours, more generally about 3 to 7 hours.

  Typically, cheese is inoculated with lactic acid bacteria (starter) containing Streptococcus thermophilus in milk to which the fermentation promoter of the present invention has been added according to the above-described fermentation promotion method, and then fermented, and then rennet (milk-clotting enzyme) Can be produced by coagulating milk, separating the coagulated product (curd) from whey, molding, sterilizing, and / or fermentation / aging. However, the cheese manufacturing procedure is not limited to this.

  According to this method, since fermentation by lactic acid bacteria can be remarkably accelerated, the fermentation time can be shortened as compared with the case where the fermentation accelerator of the present invention is not used. For example, in the production of fermented milk such as yogurt by this method, the fermentation time can be preferably shortened by 1 to 4 hours compared to the case where the fermentation promoter of the present invention is not used, but depending on the fermentation conditions, etc. Since it changes, the shortening time is not limited to this. According to this method, the fermentation process in the production of the milk fermented food can be completed at an early stage, and the production of the milk fermented food can be made efficient.

  If such a method of the present invention is used, the flavor (acidity, sweetness, presence / absence of bitterness or pungent taste, etc.) is compared with a milk fermented food produced in the same manner except that the fermentation accelerator of the present invention is not added. ), Physical properties (smoothness, hardness, etc.) are almost the same, or an excellent fermented milk food can be produced.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited to these examples.

[Example 1] Fermentation promoting effect of NaOH solution in which lactose is dissolved
Lactose was dissolved in 25% (wt / wt) NaOH solution (NaOH aqueous solution) to prepare a 50% (wt / wt) lactose solution (hereinafter referred to as a sodium hydroxide (NaOH) solution in which lactose was dissolved. Also referred to as “lactose-NaOH solution”). Lactose dissolution was performed in ice water. The obtained lactose-NaOH solution was a transparent liquid with a slightly yellowish green color.

  In the temperature holding group, the obtained lactose-NaOH solution was held at −20 ° C., 5 ° C., 25 ° C., or 37 ° C. for 4 hours. In the heating group, the obtained lactose-NaOH solution was heated at 95 ° C. for 30 minutes immediately after preparation and then stored at a low temperature. Thereafter, the appearance of the solution maintained or heated was observed.

  As a result, no change in color was observed in the solution held at -20 ° C, but a slight browning was observed in the solution held at 5 ° C, and the solution held at 25 ° C was slightly blackened at 37 ° C. The retained solution turned black. Further, the solution heated at 95 ° C. for 30 minutes was strongly blackened. A photograph showing the color tone of each solution is shown in FIG.

0.0025% (vol / wt) of each lactose-NaOH solution was added to UHT pasteurized milk (milk sterilized by UHT method (ultra-high temperature sterilization method); pasteurized at 130 ° C. for 2 seconds) and heated to 43 ° C. Streptococcus thermophilus or S. thermophilus OLS3059 strain (Accession No. FERM BP-10740) as a starter in the solution after heating 1% (vol / wt) (bacterial cell concentration of 1 to 2 · 10 ⁷ cfu / mL) and inoculated and started fermentation at 43 ° C. As a control, fermentation using UHT pasteurized milk to which pasteurized water was added instead of the lactose-NaOH solution was also carried out. In addition, S. thermophilus OLS3059 strain used the microbial cell obtained by culture | cultivating for 16 hours at 37 degreeC using MRS (Difco). After culturing in MRS, the cells are collected by centrifugation (8000 g, 5 minutes), suspended in 0.8% saline, and the bacterial solution (cell concentration 1-2 to 10 ⁹ cfu / mL) Was used as a starter. In the following examples, S. thermophilus prepared by the same method is used as a starter unless otherwise specified.

The pH of the fermentation broth was measured over time. A decrease in pH in the culture medium of lactic acid bacteria means an increase in the amount of lactic acid produced with the fermentation of lactic acid bacteria, and is used as an indicator of the progress of fermentation of lactic acid bacteria. The measurement results are shown in FIG. When a lactose-NaOH solution maintained at −20 ° C., 5 ° C., and 25 ° C. was added, no pH reduction was observed compared to the control, and no fermentation promoting effect was observed. On the other hand, when a lactose-NaOH solution maintained at 37 ° C. was added, the pH was greatly reduced as compared with the control, and therefore, promotion of fermentation by S. thermophilus was observed. Moreover, the lactose-NaOH solution heated at 95 degreeC for 30 minutes showed the fermentation promotion effect higher than the lactose-NaOH solution hold | maintained at 37 degreeC.

  In addition, the lactose-NaOH solution kept at −20 ° C., 5 ° C., and 25 ° C. is added to UHT pasteurized milk in an amount of 0.015% (vol / wt), which is 5 times the amount described above, and the same test as above is performed. Carried out. As a result, the lactose-NaOH solution kept at −20 ° C. did not show a fermentation promoting effect. However, the lactose-NaOH solution held at 5 ° C and 25 ° C shows a fermentation promoting effect, and the lactose-NaOH solution held at 25 ° C has a higher fermentation promoting effect than the lactose-NaOH solution held at 5 ° C. Was obtained (FIG. 3).

  From the above results, it was shown that a solution in which sugar (lactose) is dissolved in an alkaline solution (NaOH solution) and held or heated at a temperature of 5 ° C. or higher has an action of promoting fermentation of S. thermophilus. . Furthermore, it was shown that the effect can be further enhanced by increasing the processing temperature of the solution.

[Example 2] Effect of low-concentration lactose solution prepared with low-concentration NaOH solution
A 0.1% (wt / wt) lactose solution was prepared by dissolving lactose in a 0.1% (wt / wt) NaOH solution. A sample of this 0.1% lactose solution was stored refrigerated at 5 ° C. (non-heated lactose-NaOH solution), but no coloration was observed. On the other hand, when the sample of the prepared 0.1% lactose solution was heated at 95 ° C. for 30 minutes to prepare a heated lactose-NaOH solution, the resulting solution was slightly browned. These lactose-NaOH solutions were added to UHT pasteurized milk at 1% or 10% (vol / wt) and heated to 43 ° C. After heating, the UHT pasteurized milk was inoculated with 1% (vol / wt) of S. thermophilus OLS3059 as a starter, and fermentation was started at 43 ° C. As a control, add 1% or 10% (vol / wt) of sterilized water to UHT sterilized milk, warm to 43 ° C, and inoculate 1% (vol / wt) of S. thermophilus OLS3059 as a starter after heating. The fermentation was started at 43 ° C.

  The pH of the fermentation broth was measured over time. The measurement results are shown in FIG. 4 (addition rate 1%) and FIG. 5 (addition rate 10%). At any addition rate of the lactose-NaOH solution, the non-heated lactose-NaOH solution did not show a fermentation promoting effect, whereas the heated lactose-NaOH solution showed a fermentation promoting effect. Therefore, sugar-alkaline solutions prepared at a low concentration of 0.1% sugar concentration and 0.1% alkali concentration can induce fermentation promotion effects by heating, and at least 10% addition rate can promote fermentation without problems. It was shown that an effect can be obtained.

[Example 3] Correlation between fermentation promotion effect, sugar concentration and NaOH concentration
Lactose was dissolved in 0%, 0.8%, 1.6%, 8%, and 27% (wt / wt) NaOH solutions to prepare 25% (wt / wt) lactose solutions. When a 27% NaOH solution was used, it naturally generated heat after dissolution of lactose and turned black. The prepared 25% lactose solution was heat-treated at 95 ° C. for 30 minutes. The obtained heated lactose-NaOH solution was added to UHT pasteurized milk at 0.01% (vol / wt) and heated to 43 ° C. After heating, the UHT pasteurized milk was inoculated with 1% (vol / wt) of S. thermophilus OLS3059 strain as a starter, and fermentation was started at 43 ° C. As a control, a similar test was performed using UHT pasteurized milk without the addition of heated lactose-NaOH solution.

  The pH of the fermentation broth was measured over time. The measurement results are shown in FIG. It was shown that the fermentation promotion effect increases as the concentration of the NaOH solution used to dissolve lactose increases. In addition, in the lactose solution which melt | dissolved the lactose in water (0% NaOH solution), the fermentation promotion effect was not acquired even after the heating. Lactose solutions prepared using 8% and 27% NaOH solutions showed approximately the same level of fermentation promoting effect.

Subsequently, three types of lactose-NaOH solutions with different concentrations of sugar and alkaline solution were prepared for further testing. First, lactose was dissolved in a 27% (wt / wt) NaOH solution to prepare a 25% (wt / wt) lactose solution (NaOH final concentration: 20.3%) (hereinafter referred to as “25% Lac / 27% NaOH”). Called). Also, lactose was dissolved in 27% (wt / wt) NaOH solution to prepare 50% (wt / wt) lactose solution (NaOH final concentration: 13.5%) (hereinafter referred to as “50% Lac / 27% NaOH”) ). Furthermore, lactose was dissolved in a 40% (wt / wt) NaOH solution to prepare a 70% (wt / wt) lactose solution (NaOH final concentration: 12%) (hereinafter referred to as “70% Lac / 40% NaOH”). ). All these lactose-NaOH solutions spontaneously generated heat after dissolution and turned black.

  These lactose-NaOH solutions were heated at 95 ° C. for 30 minutes, 0.00325% (vol / wt) was added to UHT pasteurized milk, and the mixture was heated to 43 ° C. After heating, the UHT pasteurized milk was inoculated with 1% (vol / wt) of S. thermophilus OLS3059 strain and fermentation was started at 43 ° C. As a control, a similar test was performed using UHT pasteurized milk without the addition of heated lactose-NaOH solution.

  The pH of the fermentation broth was measured over time. The measurement results are shown in FIG. It was shown that the fermentation promoting effect increases as the concentration of the lactose and the concentration of the NaOH solution used to dissolve the lactose increase.

  Next, “70% Lac / 40% NaOH” heated at 95 ° C. for 30 minutes is added to UHT pasteurized milk at 0.0005%, 0.00075%, 0.001%, or 0.00125% (vol / wt) and heated to 43 ° C. Warm up. After warming, the UHT pasteurized milk was inoculated with 1% (vol / wt) of S. thermophilus OLS3059 strain, and fermentation at 43 ° C. was started. As a control, a similar test was performed using sterilized water instead of the heated lactose-NaOH solution. The pH of the fermentation broth was measured over time. The measurement results are shown in FIG. As a result, even when 0.0005% was added, a clear fermentation promotion effect was obtained although it was at a low level. Moreover, the fermentation promotion effect became higher as the addition rate of 70% Lac / 40% NaOH was increased. From this, it became clear that by increasing the concentration of the sugar and the alkali solution and further increasing the heating temperature, it is possible to produce a sugar-alkali solution capable of promoting fermentation even at an extremely low addition rate.

[Example 4] Influence of type of alkaline solution on fermentation promotion effect
KOH solution was used as an alkaline solution instead of NaOH solution. Specifically, lactose was dissolved in 10% (wt / wt) KOH solution to prepare a 10% (wt / wt) lactose solution, heated at 95 ° C. for 30 minutes, and then 0.025% in UHT pasteurized milk. Added and warmed to 43 ° C. After heating, UHT pasteurized milk was inoculated with 1% (vol / wt) of S. thermophilus OLS3059 strain and fermentation was started at 43 ° C. As a control, a similar test was performed using UHT pasteurized milk without the addition of heated lactose-KOH solution.

  The pH of the fermentation broth was measured (monitored) over time. The measurement results are shown in FIG. It was revealed that lactose solution prepared with KOH solution (lactose-KOH solution) also promotes fermentation of S. thermophilus.

Example 5 Influence of Sugar Type on Fermentation Promoting Effect A similar test was conducted using different types of sugar instead of lactose. As the monosaccharide, glucose, galactose, fructose, arabinose, rhamnose, xylose, xylitol, mannitol, or sorbitol was used. Lactulose, sucrose, or trehalose was used as the disaccharide. Galactooligosaccharide or fructooligosaccharide was used as the oligosaccharide, and dextrin was used as the polysaccharide. Each sugar was dissolved in a 25% (wt / wt) NaOH solution at a concentration of 12.5% (wt / wt) to prepare a sugar-NaOH solution and heated at 95 ° C. for 30 minutes. The appearance of the sugar-NaOH solution after heating was observed. After heating, add 0.035% (vol / wt) of each sugar solution individually to UHT pasteurized milk, warm UHT pasteurized milk to 43 ° C, and then inoculate 1% (vol / wt) of S. thermophilus 1131 strain Then, fermentation was started at 43 ° C. As a control, a similar test was performed using sterilized water instead of the heated sugar-NaOH solution.

The pH of the fermentation broth was measured (monitored) over time. The measurement results are shown in FIGS. Fermentation promoting effects were obtained when glucose, galactose, fructose, arabinose, rhamnose, xylose were used for monosaccharides, lactulose was used for disaccharides, and galactooligosaccharides and dextrins were used for polysaccharides (FIGS. 10, 11, and 12).

  The color tone of the sugar-NaOH solution after heating is shown in FIGS. Monosaccharides (reducing sugars) with a fermentation-promoting effect were blackened by heating after dissolving in a NaOH solution, but monosaccharides (non-reducing sugars) with no fermentation-promoting effect were thinly browned Or remained clear and colorless (FIG. 13). Similar results were obtained with disaccharides and polysaccharides (FIG. 14).

[Example 6] Fermentation promoting effect of alkaline solution containing saccharide-containing food material The fermentation promoting effect of a sugar-alkali solution was similarly tested using fruit juice instead of sugar. It is known that fruit juice contains many sugars such as fructose. As juice, Grape 100% juice (Seven &Eye; Carbohydrate 24.7g / 200ml), Grapefruit 100% juice (Doll; Carbohydrate 16.8g / 200ml), Orange 100% Juice (Seven &Eye; Carbohydrate 20.7) g / 200 ml) and apple (apple) 100% juice (Seven &Eye; carbohydrate amount 22.1 g / 200 ml) were used. In the comparative group, the fruit juice was heated at 95 ° C. for 15 minutes. In the test group, 10% (wt / wt) NaOH was added to the fruit juice and then heated at 95 ° C. for 15 minutes.

  Each fruit juice after heating was added to UHT pasteurized milk at 0.005% (vol / wt) and heated to 43 ° C. After heating, the UHT pasteurized milk was inoculated with 1% (vol / wt) of S. thermophilus OLS3059 strain and fermentation was started at 43 ° C. Further, as a control, the same test was performed using sterilized water instead of fruit juice heated with NaOH. The pH of the fermentation broth was measured over time. The measurement results are shown in FIGS. For all tested fruit juices, fruit juice heated without adding NaOH did not show a fermentation promoting effect, whereas fruit juice heated after adding NaOH showed a fermentation promoting effect (FIGS. 15-18).

  All fruit juices were blackened by adding NaOH and then heating (FIG. 19). Grape juice was originally blackish, but was clearly blackened by heat treatment after adding NaOH.

  Next, the reduced-fat milk (SMP) was used instead of sugar, and the fermentation promotion effect of the sugar-alkali solution was similarly tested. Reduced skim milk is prepared by dissolving skim milk powder (dry powder) in water or the like, and is known to contain lactose.

Reduced skim milk (Meiji skim milk powder) was added with NaOH at a concentration of 5% (wt / wt) to prepare 10% reduced skim milk, and a heat treatment was carried out at 95 ° C. for 15 minutes. 0.005% (vol / wt) of reduced skim milk heated with NaOH added was added to UHT pasteurized milk and heated to 43 ° C. After warming, S. thermophilus in UHT pasteurized milk
1% (vol / wt) of OLS3059 strain was inoculated and fermentation was started at 43 ° C. For comparison, a similar test was performed using reduced skim milk heated without adding NaOH instead of heated reduced skim milk with addition of NaOH. Further, as a control, a similar test was performed using sterilized water instead of reduced skim milk heated with NaOH.

  The pH of the fermentation broth was measured over time. The measurement results are shown in FIG. Reduced skim milk heated without adding NaOH did not show a fermentation promoting effect, while reduced skim milk heated with NaOH added showed a fermentation promoting effect. Moreover, the reduced skim milk to which NaOH was added was blackened by heating without causing precipitation or the like (FIG. 19).

  From the above results, the composition prepared by dissolving food materials containing sugars such as fructose and lactose such as fruit juice and reduced skim milk in an alkaline solution can also promote the fermentation of S. thermophilus Became clear.

[Example 7] Fermentation promoting effect of sugar-alkali solution on various Streptococcus thermophilus strains According to Example 3, "50% Lac / 25% NaOH" was prepared and heated at 95 ° C for 30 minutes. The obtained solution was added to UHT pasteurized milk at 0.005% (vol / wt) and heated to 43 ° C. After warming, the UHT pasteurized milk was inoculated with S. thermophilus and fermentation was started at 43 ° C. As a control, heated "50% Lac /
A similar test was performed using UHT pasteurized milk without the addition of “25% NaOH”.

  S. thermophilus OLS3059 strain (Accession number FERM BP-10740), S. thermophilus OLS3294 strain (Accession number NITE P-77), S. thermophilus OLS3289 strain (Accession number ATCC 19258), S. thermophilus OLS3469 Six strains of the strain (Accession No. IFO 13957 / NBRC 13957), S. thermophilus OLS3058, and S. thermophilus OLS3290 (Accession No. FERM BP-19638) were used individually.

  The S. thermophilus 6 strain was prepared according to the method for preparing the S. thermophilus OLS3059 strain described in Example 1. In order to add the same number of bacteria, 1% (vol / wt) for OLS3059 and OLS3294, 1.5% (vol / wt) for OLS3289, OLS3469, OLS3058, and 3% (vol / wt) for OLS3290 / wt) inoculated into UHT pasteurized milk.

  The pH of the fermentation broth was measured (monitored) over time. The measurement results are shown in FIGS. A fermentation promoting effect was observed for all S. thermophilus strains tested. From this, it was shown that the sugar-alkali solution according to the present invention exerts a fermentation promoting effect on various S. thermophilus strains.

[Example 8] Fermentation promoting effect of sugar-alkaline solution in mixed fermentation of S. thermophilus and L. bulgaricus In this example, bacterial species Streptococcus thermophilus (S. thermophilus) and Lactobacillus The fermentation promoting effect of the sugar-alkali solution on S. thermophilus in mixed culture (co-culture) using bulgaricus (Lactobacillus bulgaricus or Lactobacillus delbrueckii subsp. Bulgaricus; L. bulgaricus) was tested.

  According to Example 3, “50% Lac / 25% NaOH” was prepared and heated at 95 ° C. for 30 minutes. The obtained sugar-alkali heated solution was added to UHT pasteurized milk in an amount of 0.005% (vol / wt) and heated to 43 ° C. After warming, the UHT pasteurized milk was inoculated with 1% (vol / wt) of S. thermophilus OLS3059 strain and 0.2% (vol / wt) of L. bulgaricus OLL1073R-1 strain (accession number FERM BP-10741). Fermentation was started at 0 ° C. As a control, fermentation using UHT pasteurized milk without added sugar-alkali heated solution was also performed. The L. bulgaricus OLL1073R-1 strain was prepared according to the method for preparing the S. thermophilus OLS3059 strain described in Example 1.

  The acidity of the fermentation broth was measured over time. Specifically, after adding 0.5 mL of phenolphthalein to 9 g of the fermentation broth, neutralization titration was performed by adding 0.1 N NaOH until the fermentation broth became light red, and the total amount of 0.1 N NaOH required. Was considered to correspond to the amount of lactic acid, and the concentration (%) of lactic acid in the fermentation broth was calculated and used as the acidity. The results are shown in FIG. The addition of the heated sugar-alkali solution increased the acidity compared to the control, indicating that fermentation was promoted.

  In addition, the L-lactic acid concentration in the fermentation broth was measured using high performance liquid chromatography (HPLC). The HPLC measurement conditions used are shown in Table 1.

It was shown that the addition of the heated sugar-alkali solution promoted the production of L-lactic acid (FIG. 28). S. thermophilus is known to produce L-lactic acid, and L. bulgaricus is known to produce D-lactic acid (Microorganisms, Vol.6, No.1, p2-3 (1990); Modern Media, Vol.57, No. .10, p277-287 (2011)). Therefore, the result that the production of L-lactic acid was promoted means that the fermentation by S. thermophilus was also promoted in the mixed fermentation (mixed culture) of S. thermophilus and L. bulgaricus.
From this, it was shown that the sugar-alkali solution of the present invention can be used for the promotion of fermentation even in the production of yogurt.

[Example 9] Effect of sugar-alkaline solution on flavor in yogurt fermentation According to Example 3, "50% Lac / 25% NaOH" was prepared and heated at 95 ° C for 30 minutes. Using this sugar-alkali heated solution, yogurt was prepared according to the blending ratio in Table 2. First, yogurt base is prepared by mixing components other than yeast extract and sugar-alkaline heated solution (Table 2), sterilized at 95 ° C, cooled to 40-45 ° C, and then added with sugar-alkali heated solution (Sugar-alkali solution group). For comparison of flavor, a test group (yeast extract group) in which yeast extract was added as a fermentation accelerator instead of sugar-alkali heated solution, and a control group in which neither sugar-alkali heated solution nor yeast extract was added were prepared (Table 2). ). These were sterilized at 90 ° C. before starter inoculation.

L. bulgaricus OLL1255 strain (Accession number NITE BP-76) (Bacteria concentration 1 · 10 ⁹ cfu / mL) and S. thermophilus OLS3294 strain (Accession number NITE P-77) (Bacterial concentration 3 · 10 ⁹ cfu / mL) ) Were mixed and cultured at a high concentration, and a starter stored frozen was prepared. The starter was inoculated with 0.05% (vol / wt) in the yeast extract group and sugar-alkaline solution group, and 0.15% (vol / wt) in the control group. After starter inoculation, fermentation was performed at 43 ° C. until the acidity reached 0.75%, and then cooled at 5 ° C. to prepare yogurt.

  The taste of the prepared yogurt was evaluated by five panelists who were skilled in yogurt sensuality. For yogurt, the yeast extract group and sugar-alkaline solution group when the evaluation score of each of the physical properties, sourness, sweetness, and miscellaneousness of the card is scored in a five-step evaluation, and the average score of the control group of each evaluation item is 1. The relative average score was calculated. Card physical properties were evaluated in consideration of “smoothness” and “hardness”. The results are shown in Table 3.

  As shown in Table 3, regarding these yogurts, there was almost no difference in physical properties, acidity, and sweetness. The miscellaneous taste was clearly inferior to the yogurt of the yeast extract group, while the yogurt of the sugar-alkali solution group was not different from the control group. Looking at the breakdown of evaluation regarding miscellaneous taste, there were three panelists who clearly felt mischievous in yogurt prepared by adding yeast extract, but in yogurt prepared by adding sugar-alkali heated solution, yeast extract As with the yoghurt (control) prepared without the addition of the sugar-alkaline heated solution, no panelist felt a bitter taste. Thus, the sugar-alkali heating solution was superior to the yeast extract in that it hardly affects the flavor of yogurt.

  In addition, in the fermentation of yogurt when a sugar-alkaline heated solution or yeast extract is added, the time until the end of fermentation is 2 hours or more than the control, even though only 1/3 of the control was inoculated with the starter. Was also shortened. This indicates that the sugar-alkali heated solution significantly promotes fermentation for yogurt production.

According to the present invention, it is possible to provide a material that can promote fermentation of S. thermophilus in a very small amount. If this material is used, the fermentation process can be shortened in the production of fermented foods with little influence on the flavor of fermented foods such as fermented milk.

Claims (12)

  A method for producing a fermented milk product, comprising adding a fermentation promoter for Streptococcus thermophilus to a fermentation substrate containing milk or a milk-derived product, culturing and fermenting Streptococcus thermophilus on the fermentation substrate, -Fermentation of a fermentation substrate containing milk or milk-derived products by a method of promoting fermentation by Thermophilus, wherein the fermentation promoter for Streptococcus thermophilus contains an alkaline solution containing reducing sugar at 5 ° C A method comprising, as an active ingredient, a solution prepared by exposing to a temperature of 135 ° C. or less and causing a sugar coloring reaction.   The method according to claim 1, wherein Streptococcus thermophilus and Lactobacillus bulgaricus are mixed and cultured in the fermentation substrate.   The method of Claim 1 or 2 whose milk fermented food is fermented milk.   The method according to claim 1, wherein the temperature at which the alkaline solution containing reducing sugar is exposed is 35 ° C. or higher.   The method of any one of Claims 1-4 which exposes the alkaline solution containing a reducing sugar to the said temperature by heating the alkaline solution containing a reducing sugar at 35-100 degreeC.   The method according to any one of claims 1 to 5, wherein the alkaline solution containing a reducing sugar contains 0.05 to 80% by weight of the reducing sugar.   The reducing sugar according to any one of claims 1 to 6, wherein the reducing sugar is at least one selected from the group consisting of glucose, galactose, fructose, arabinose, rhamnose, xylose, lactose, lactulose, galactooligosaccharide, and dextrin. Method.   The method according to any one of claims 1 to 7, wherein the alkaline solution containing a reducing sugar contains 0.05 to 30% by weight of hydroxide.   The method according to any one of claims 1 to 8, wherein the alkaline solution containing a reducing sugar contains at least one of sodium hydroxide and potassium hydroxide as a hydroxide.   The method according to claim 9, wherein the reducing sugar is lactose and the hydroxide is sodium hydroxide or potassium hydroxide.   The method according to any one of claims 1 to 10, wherein the alkaline solution containing reducing sugar contains a food material containing reducing sugar.   The method according to claim 11, wherein the food material is at least one of fruit juice and reduced skim milk.

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