JP2023057878A - Novel fermented milk and use thereof - Google Patents

Abstract

To produce fermented milk that has reduced sourness, well matches meal, and can be utilized in a wide range of scenes of meal.SOLUTION: The present invention discloses fermented milk fermented with: Lactobacillus delbrueckii; Streptococcus thermophiles; and at least one lactic acid bacteria selected from the group consisting of Pediococcus pentosaceus, Lactobacillus paracasei, Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus helveticus, and Leuconostoc mesenteroides. The inventive fermented milk promotes the absorption of nutritional compositions and is suitable for easting with meal such as vegetables.SELECTED DRAWING: Figure 2

Description

The present invention relates to novel fermented milk. The fermented milk of the present invention is suitable for eating with meals. INDUSTRIAL APPLICABILITY The present invention is useful in the food manufacturing field.

Fermented milk such as yogurt has been recognized as one of the fermented foods that are good for health and has been eaten for many years. The sour taste of fermented milk is mainly due to lactic acid produced during fermentation by lactic acid bacteria. Lactic acid not only suppresses the growth of bad bacteria in the intestine, but also contributes to the refreshing aroma and flavor of fermented milk.

In the method for producing fermented milk, instead of using a single lactic acid bacterium, multiple types of lactic acid bacteria and bifidobacteria are used. For example, Patent Literature 1 describes a bacterium characterized by containing Lactococcus lactis subsp. Yogurt is described. Further, in Patent Document 2, a fermentation base is fermented using Lactococcus lactis having a cell wall-enveloped proteinase (PrtP) and Bifidobacterium genus bacteria. A method for producing fermented milk is described, characterized in that

In addition, Patent Documents 3 to 5 relate to fermented milk obtained by fermenting a fermented milk mix in the presence of lactic acid bacteria and others, and in the actual production of fermented milk, Lactobacillus delbrueckii subsp. : NITE BP-02411) and Streptococcus salivarius subsp.

Furthermore, in Patent Document 6, when stored at 1 to 10 ° C. for 15 to 24 days, the number of viable bacteria of the genus Bifidobacterium on the final day of storage is 1.0E + 7 cfu / g or more, and lacto Fermented milk having a viable count of Bacillus bacteria of 1.0E+7 cfu/g or more, wherein the Lactobacillus bacteria are Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus amylovorus, The fermented milk is described as being one or more selected from the group consisting of Lactobacillus gallinarum and Lactobacillus johnsonii. Furthermore, Patent Document 7 describes an antidepressant composition or a composition for improving a sense of well-being, which contains a fermented product of Lactobacillus helveticus as an active ingredient. Inoculate 500 mL of a lactic acid bacteria starter of Lactobacillus helveticus NITEBP-01671 strain and 5 mL of a mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus, fill a 500 mL resin container, seal, and anaerobic conditions, An example of producing fermented milk by immediately cooling after culturing at 37° C. for 7 hours is described.

On the other hand, the use of fermented products by lactic acid bacteria and the like in seasonings is being considered. For example, Patent Document 8 describes a fermented seasoning having a high antiseptic effect characterized by containing, as an active ingredient, a liquid culture medium of a microorganism belonging to the genus Bifidobacterium. In addition, Patent Document 9 describes dressings characterized by containing and emulsifying acidic soymilk, water-soluble hemicellulose, and vinegar or citrus fruit juice. , Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium longum. It is described that dressings were obtained using sterilized lactic acid-fermented soymilk obtained by heat sterilization of the fermentation liquid fermented up to 4.

Japanese Patent No. 3364491 Japanese Patent No. 4448896 JP 2019-176780 A International publication WO2020/013307 JP 2020-14452 A JP 2020-167971 A JP 2021-45054 A JP-A-6-38704 Japanese Patent No. 3915328

Morifuji et al. Exopolysaccharides from milk fermented by lactic acid bacteria enhance dietary carotenoid bioavailability in humans in a randomized crossover trial and in ratsAm J Clin Nutr 2020;111:903-914.

Fermented milk is often eaten as a dessert or between meals as it is or in combination with sweet fruit or sauce. By suppressing the strong acidity derived from lactic acid produced in the fermentation process, it goes well with meals and has the potential to be used in a wide range of meal situations.

On the other hand, exopolysaccharides of lactic acid bacteria have been reported to increase the bioavailability of dietary carotenoids in randomized crossover studies in humans and in rats (Non-Patent Document 1). Consuming fermented milk in combination with meals may enhance the absorption of certain nutrients.

The present inventors have studied the flavor design of fermented milk that can be utilized in a wide range of meal situations. Then, the production of fermented milk that has a cheese-like flavor that is often used in meals, suppresses sourness, and emphasizes umami, was studied earnestly. As a result, the present inventors have found that the problem can be solved by using a combination of specific lactic acid bacteria in the fermentation production of fermented milk, and completed the present invention.

The present invention provides the following.
[1] Lactobacillus delbrueckii;
Streptococcus thermophiles; and Pediococcus pentosaceus, Lactobacillus paracasei, Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus Fermented milk fermented with at least one lactic acid bacterium selected from the group consisting of Lactobacillus helveticus and Leuconostoc mesenteroides.
[2] The fermented milk according to 1, fermented with Lactobacillus delbrueckii; Streptococcus thermophiles; and Pediococcus pentosaceus, Lactobacillus paracasei, and Lactobacillus acidophilus.
[3] The fermented milk according to 1 or 2, which contains 3 to 30 g of lipid and 0.5 to 5 g of salt equivalent per 100 g.
[4] The fermented milk according to any one of 1 to 3, which is sterilized fermented milk.
[5] A food composition comprising the fermented milk according to any one of 1 to 4.
[6] The fermented milk according to any one of 1 to 4 or the food composition according to 5, for eating with vegetables.
[7] Carotenoid absorption enhancers, including Lactobacillus delbrueckii, Streptococcus thermophiles, and lipids.
[8] A group in which the carotenoid consists of β-carotene, α-carotene, lycopene, lutein, γ-carotene, δ-carotene, fucoxanthin, zeaxanthin, canthaxanthin, antheraxanthin, violaxanthin, astaxanthin, and β-cryptoxanthin 8. The agent according to 7, which is any selected from
[9] The agent according to 7 or 8, which contains milk protein.
[10] The agent according to any one of 7 to 9, which is in the form of fermented milk.
[11] The agent according to any one of 7 to 10, which is a fermented milk containing 6 to 30 g of lipid per 100 g.
[12] The agent according to any one of 7 to 11, which is a fermented milk containing 3 to 13 g of milk protein per 100 g.
[13] The agent according to 12, for use of 0.1 to 30 g per 100 μg RAE carotenoid.

[14] The fermented milk according to any one of 1 to 4, which has a viscosity of 9 Pa s or more, or the fermentation according to any one of 1 to 4, which has a viscosity of 9 Pa s or more. 7. Food composition according to 5 or 6, comprising milk.
[15] A method for producing fermented milk, comprising the following steps:
Fermenting a raw material mixture containing milk proteins, dairy products, vegetable oils and fats, and a carbon source containing at least one of heat-denatured whey proteins and enzyme-treated whey proteins effective in preventing casein aggregation with lactic acid bacteria;
The resulting fermentation broth is homogenized; and the homogenized fermentation broth is filled into containers.
[16] The production method according to 15, wherein the milk protein comprises heat-denatured whey protein.
[17] Homogenization is carried out at a homogenization pressure of 3-15 MPa, where the homogenization is carried out under conditions equivalent to treating 5 kg of fermentation broth at a flow rate of 135 L/h for 10-30 minutes. Or the production method according to 16.
[18] The production method according to any one of items 15 to 17, comprising a step of sterilizing the fermentation liquid after the fermentation step.
[19] The production method according to any one of 15 to 18, for producing fermented milk containing 1 to 15 g of protein per 100 g.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide fermented milk with reduced sourness, strong umami taste, and high affinity with meals.

By ingesting the fermented milk of the present invention and a meal such as vegetables at the same time, carotenoids can be taken into the body more efficiently than in the case of eating the meal alone.

In a preferred embodiment, the viscosity during the manufacturing process can be kept low while the fermented milk has a relatively high viscosity.

In a preferred embodiment, sterilized fermented milk can maintain its flavor even after long-term storage without loss.

Example of manufacturing process Results of sensory evaluation TRL fraction β-carotene concentration Example of manufacturing process Comparison of shear viscosity of manufactured fermented milk and mayonnaise

Specific description of the invention

[fermented milk]
Lactobacillus delbrueckii; Streptococcus thermophiles; and Pediococcus pentosaceus, Lactobacillus paracasei, Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus helveticus, and Leuconostoc mesenteroides. .

Regarding the present invention, when referring to fermented milk, unless otherwise specified, it is a ministerial ordinance based on the Food Sanitation Act of Japan, which is a ministerial ordinance concerning ingredient standards for milk and dairy products (Ministerial Ordinance for Milk, etc., Dec. 27, 1951). Fermented milk defined by Ministry of Health, Labor and Welfare Ordinance No. 52, revised by Ministry of Health, Labor and Welfare Ordinance No. 87 of 2019) is preferable. In this ministerial ordinance, fermented milk refers to milk or milk containing non-fat milk solids equivalent to or higher than milk, fermented with lactic acid bacteria or yeast, and made into paste or liquid, or frozen. The milk solids content is defined as 8.0% or more. For the live bacteria type, the number of lactic acid bacteria (or yeast) is 10 million or more per 1 ml. For the sterilized type, heat it at 75 degrees Celsius or higher for 15 minutes, or use a method that has an equivalent or higher sterilization effect. It is defined as heat sterilized. Fermented milk includes solid fermented milk such as yogurt (set type yogurt), pasty fermented milk (soft type yogurt), liquid fermented milk (drink type yogurt), and the like.

(Lactic acid bacteria, etc.)
Lactobacillus delbrueckii is used for the fermented milk of the present invention. Among Lactobacillus delbrueckii, those classified as Lactobacillus delbrueckii subsp. bulgaricus are preferably used. In a particularly preferred embodiment, among Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus OLL1251 (accession number: FERM BP-10741) is used.

Streptococcus thermophiles are used for the fermented milk of the present invention. In a particularly preferred embodiment, among Streptococcus thermophiles, Streptococcus thermophiles OLS3290 (accession number FERM BP-19638) is used.

By using a combination of Lactobacillus delbrueckii and Streptococcus thermophiles, the fermented milk of the present invention can exhibit the effect of promoting the absorption of nutrients as described later.

(Deposit of Microorganisms)
Lactobacillus delbrueckii subsp. bulgaricus OLL1251 was registered on April 25, 2018 (acceptance date) at the National Institute of Technology and Evaluation Patent Microorganisms Depositary Center (2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan, Room 122). , under the Budapest Treaty under the accession number NITE BP-02703.

Streptococcus thermophilus OLS3290 has been internationally deposited on January 19, 2004 (acceptance date) with accession number FERM BP-19638 at the Patent Microorganisms Depositary of the National Institute of Technology and Evaluation under the Budapest Treaty.

(Lactic acid bacteria for imparting flavor)
In the fermented milk of the present invention, in addition to two kinds of lactic acid bacteria, Lactobacillus delbrueckii and Streptococcus thermophiles, at least one kind selected from the group consisting of Pediococcus pentosaceus, Lactobacillus paracasei, Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus helveticus, and Leuconostoc mesenteroides of lactic acid bacteria. Two or more kinds of lactic acid bacteria selected from the group consisting of Pediococcus pentosaceus, Lactobacillus paracasei, Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus helveticus, and Leuconostoc mesenteroides may be used, or three or more kinds may be used. These lactic acid bacteria are thought to contribute to imparting a cheese-like flavor to fermented milk, suppressing acidity, and enhancing umami.

In a preferred embodiment, the combination of lactic acid bacteria used in the fermented milk includes a high temperature fermenter and a mesophilic fermenter. For example, Lactobacillus delbrueckii; Streptococcus thermophiles; and Pediococcus pentosaceus, Lactobacillus paracasei, and Lactobacillus acidophilus. It is considered that the use of these five kinds of lactic acid bacteria is highly effective in suppressing sourness and emphasizing umami in the resulting fermented milk.

In another preferred embodiment, in addition to two types of lactic acid bacteria, Lactobacillus delbrueckii and Streptococcus thermophiles, at least one lactic acid bacterium strain belonging to Lactococcus lactis and Leuconostoc mesenteroides may be used in combination for imparting flavor, preferably lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, and Leuconostoc mesenteroides subsp. cremoris may be used in combination.

In another preferred embodiment, in addition to two types of lactic acid bacteria, Lactobacillus delbrueckii and Streptococcus thermophiles, Lactococcus lactis, preferably Lactococcus lactis subsp. lactis, may be used in combination for imparting flavor.

In another preferred embodiment, in addition to two types of lactic acid bacteria, Lactobacillus delbrueckii and Streptococcus thermophiles, Lactobacillus helveticus may be used in combination for imparting flavor.

In another preferred embodiment, in addition to two types of lactic acid bacteria, Lactobacillus delbrueckii and Streptococcus thermophiles, Lactococcus lactis, preferably Lactococcus lactis subsp. lactis, and Lactobacillus helveticus may be used in combination for imparting flavor.

You may use lactic acid bacteria other than the lactic acid bacteria mentioned above for fermented milk. Moreover, you may use another lactic acid bacterium for the combination of the lactic acid bacterium mentioned above. Examples of such lactic acid bacteria include L. amylovorus, L. brevis, L. buchneri, L. casei, Lactobacillus casei. Bacillus casei subsp. rhamnosus, L. crispatus, L. delbrueckii subsp. lactis, Lactobacillus fir L. fermentum, L. gallinarum, L. gasseri, L. helveticus, L. helveticus subsp. subsp. jugurti), Lactobacillus johnsonii (L. johnsonii), Lactobacillus kefir (L. kefir), Lactobacillus oris (L. oris), Bacillus paracasei subsp. ), L. paraplantarum, L. pentosus, L. plantarum, L. reuteri, Lactobacillus salivarius (L. salivalius), Lactobacillus zeae (L. zeae).

Bifidobacterium may also be used in the fermented milk. Examples of such are Bifidobacterium bifidum (B. bifidum), Bifidobacterium longum (B. longum), Bifidobacterium adolescentis (B. adolescentis), Bifidobacterium animalis (B. animalis), Bifidobacterium breve (B. breve), Bifidobacterium catenulatum (B. catenulatum), Bifidobacterium globosum (B. globosum), Bifidobacterium infantis (B. infantis), Bifidobacterium lactis (B.lactis), Bifidobacterium pseudocatenulatum (B. pseudocatenulatum), Bifidobacterium suis (B. suis) and the like. Among these, Bifidobacterium bifidum is more preferable, and Bifidobacterium bifidum OLB6378 (accession number NITE BP-31) is more preferable.

Propionic acid bacteria may also be used in the fermented milk. Propionibacterium includes the genus Propionibacterium, the genus Acidipropionibacterium, the genus Propionisimonas, the genus Propioniferax, and the genus Propionimicrobium. , Propionivibrio, and although not particularly limited, bacteria belonging to the genus Propionibacterium are preferred. Propionibacterium genus bacteria include, for example, Propionibacterium freudenreichii, Propionibacterium thoenii, Propionibacterium jensenii, Propionibacterium - Propionibacteria such as Propionibacterium avidum, Propionibacterium acnes, Propionibacterium lymphophilum, Propionibacterium granulosam. Among these, Propionibacterium Freudenreich is more preferable, and Propionibacterium Freudenreich ET-3 strain (FERM BP-8115) is more preferable.

The ratio of each lactic acid bacterium is not particularly limited. A person skilled in the art can appropriately design the ratio to be used so that the fermentation effect of each lactic acid bacterium can be obtained. For example, a mixture of Lactobacillus delbrueckii, Streptococcus thermophiles, and Pediococcus pentosaceus, Lactobacillus paracasei, and Lactobacillus acidophilus, respectively, as activated starters at 0.1-1%, 0.1-1%, respectively, of the fermentation mix. And 0.001 to 0.01% inoculation can be used.

Regarding the present invention, when describing lactic acid bacteria belonging to the genus Lactobacillus, unless otherwise specified, the taxonomy is based on the Lactobacillaceae family, which has been commonly used for lactic acid bacteria, consisting of two genera, the genus Lactobacillus and the genus Pediococcus. The correspondence between the lactic acid bacteria of the genus Lactobacillus relating to the present invention and the classification method based on the report ¹⁾ by Zheng et al. and the report ²⁾ by Liu & Gu is shown below.
Classification by two genera: Classification by rearrangement
Lactobacillus delbrueckii subsp. bulgaricus: Lactobacillus delbrueckii subsp. bulgaricus (no change)
Lactobacillus paracasei: Lactobacillus paracasei
Lactobacillus acidophilus: Lactobacillus acidophilus (no change)
Lactobacillus helveticus: Lactobacillus helveticus (no change)
Although two species were transferred from the genus Pediococcus to the genus Lapidilactobacillus during the reorganization, Pediococcus pentosaceus related to the present invention is not changed by the reorganization.
1) Zheng J et al., A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int J Syst Evol Microbiol (2020) 70, 2782- 2858.
2) Liu DD & Gu CT, Proposal to reclassify Lactobacillus zhaodongensis, Lactobacillus zeae, Lactobacillus argentoratensis and Lactobacillus buchneri subsp. silagei comb. nov., respectively and Apilactobacillus kosoi as a later heterotypic synonym of Apilactobacillus micheneri. Int J Syst Evol Microbiol (2020) 70, 6414-6417.

(composition)
The fermented milk of the present invention contains non-fat milk solids (SNF), lipids (sometimes expressed as fat content), and sodium (sometimes expressed as salt equivalents).

The content of non-fat milk solids in 100 g of the fermented milk of the present invention is 8 to 25 g, preferably 9 to 20 g, regardless of the composition and content of other ingredients. Preferably 10-15 g. The lipid in the fermented milk is 3 to 30 g, preferably 5 to 25 g, more preferably 10 to 20 g, regardless of the composition and content of other ingredients. The fermented milk of the present invention can have a composition with a large amount of solids and a composition with a large amount of lipids as compared with general fermented milk. In addition, the fermented milk of the present invention can contain more protein and less fat than common dressings and mayonnaise. The amount of salt equivalent in 100 g of the fermented milk of the present invention is 0.5 to 5 g, preferably 0.6 to 4 g, more preferably, regardless of the composition and content of other ingredients. is 0.8 to 3 g. This range is suitable for eating with meals.

The fermented milk of the present invention may contain proteins, sugars (sometimes expressed as carbohydrates), ash, and moisture. The protein content in 100 g of fermented milk can be 1 to 15 g, preferably 3 to 12 g, more preferably 5 to 15 g, regardless of the composition and content of other ingredients. 8 g. The sugar content in the fermented milk can be 3 to 20 g, preferably 5 to 16 g, more preferably 7 to 12 g, regardless of the composition and content of other ingredients. be. The ash content in the fermented milk can be 1-5 g, preferably 1.3-4 g, more preferably 1.5-2 g.

One preferred embodiment is fermented milk containing 3-30 g of lipid and 0.5-5 g of salt equivalent per 100 g.

The fermented milk of the present invention may be sterilized. The fermented milk of the present invention may be fermented at 37 to 43°C, or may be fermented at a relatively low temperature, specifically 30 to 35°C, preferably at 30 to 35°C. fermented.

(viscosity)
The viscosity of the fermented milk of the present invention can be set appropriately. From the viewpoint of eating with vegetables, the viscosity of the fermented milk can be 9 Pa s or more, preferably 10 Pa s, preferably 15 Pa s, and 20 Pa s or more. is more preferable, and 30 Pa·s or more is even more preferable. The upper limit of the viscosity can be set from various viewpoints, but from the viewpoint of ease of production, it is preferably 100 Pa s or less, more preferably 80 Pa s or less, and 60 Pa s or less. More preferred. Regarding the present invention, when referring to the viscosity of fermented milk, unless otherwise specified, at a product temperature of 10 ° C., a B-type viscometer (for example, TVB10 type viscometer, Toki Sangyo Co., Ltd.) No.4 rotor used, 4 rpm (0.063 cm/s), viscosity when rotating for 60 seconds. The viscosity of fermented milk can also be measured with a Brookfield viscometer under the conditions of No. 4 rotor, 60 rpm (0.94 cm / s), and rotation for 60 seconds, and the viscosity in this case is 2.5 Pa s or more. It is preferably 3.0 Pa·s or more, more preferably 3.5 Pa·s or more, and even more preferably 4.0 Pa·s or more.

(others)
The present invention is particularly suitable for application to fermented milk containing a large amount of Lactobacillus delbrueckii subsp. bulgaricus (hereinafter sometimes simply referred to as bulgaricus). This is because fermented milk containing a large amount of bulgaricus tends to have a strong sour taste, but the application of the present invention makes it compatible with meals. Fermented milk containing a large amount of bulgaricus means that the number of bulgaricus bacteria is 1.0 × 10 ⁷ cfu / g or more, preferably 2.5 × 10 ⁷ cfu / regardless of the number and type of other lactic acid bacteria. g or more, more preferably 5.0×10 ⁷ cfu/g or more, and still more preferably 1.0×10 ⁸ cfu/g or more. Although the upper limit of the number of bulgaricus bacteria contained in the fermented milk is not particularly limited, it can be, for example, 5×10 ¹⁰ cfu/g or less. In the present invention, when referring to fermented milk, the number of lactic acid bacteria refers to the number of lactic acid bacteria in the fermented milk, unless otherwise specified. refers to the number of bacteria at the end of fermentation in the manufacturing process.

The fermented milk of the present invention can be used as a food material by adding it to various food compositions. Examples of food compositions include seasoning compositions, and more specific examples include dressings, salad creams, dips and sauces. Examples of food compositions other than seasoning compositions include salads, fried foods, soups, cold shabu-shabu, marinades, yogurt rice, sandwiches, smoothies, pasta sauces, and the like. The content of the fermented milk of the present invention in the food composition can be set appropriately depending on the food, for example, it can be 1 to 90%, it may be 2 to 70%, or it may be 3 to 50%. %, or 5 to 40%. In addition, the fermented milk of the present invention is suitable for eating with meals such as vegetables. Examples of preferred diets are green and yellow vegetables, such as spinach, carrots, broccoli, kale, pumpkin, radish, basil, parsley, peppers, okra, watercress, komatsuna, green peppers, perilla, chrysanthemum, tomatoes, Cherry tomatoes, Chinese chives, stalk garlic, mitsuba, mulukhiya, salad greens, lettuce, rocket salad, scallions and the like. Vegetables may be raw or cooked. In general, absorption of nutrients is worst in the raw state, but the fermented milk of the present invention is also suitable for eating with raw vegetables. When eaten with a meal, the amount of the fermented milk of the present invention can be appropriately adjusted according to the meal. ~50g, or 20-40g.

Foodstuffs include those for humans as well as non-human animals, unless otherwise specified. Unless otherwise specified, foods include general foods, functional foods, nutritional compositions, and therapeutic foods (things that serve the purpose of treatment. A doctor gives a diet prescription and a dietitian etc. prepares a menu according to it). foods cooked according to the above), dietary therapy foods, ingredient-adjusted foods, nursing care foods, and therapeutic support foods. Foods include not only solids but also liquids such as beverages, drinks, liquid foods, and soups, unless otherwise specified. Functional foods refer to foods that can impart predetermined functionality to living organisms. Functional foods, special purpose foods, dietary supplements, health supplements, supplements (for example, tablets, coated tablets, sugar-coated tablets, capsules, liquids, etc.), beauty foods (for example, diet foods), etc. It includes general health foods. In the present invention, "functional food" includes health foods to which health claims based on food standards of Codex (FAO/WHO Joint Food Standards Committee) are applied.

The fermented milk or the food composition using the same of the present invention can indicate the function and purpose of use (application) according to the function of the lactic acid bacteria used, and can be administered and administered to a specific subject. It is possible to indicate that the intake is recommended. Labeling can be done directly or indirectly. Examples of direct labeling are descriptions on tangible objects such as the product itself, packages, containers, labels, tags, etc. Examples of indirect labeling are: Websites, storefronts, pamphlets, exhibitions, seminars such as media seminars, books, newspapers, magazines, television, radio, mail, e-mail, voice, etc., including advertising and publicity activities by place or means. Examples of intended use (applications) to be displayed include "improving the intestinal environment", "improving intestinal flora", "regulating stomach condition", "improving bowel movements", and "postprandial uric acid". "Reduces increase in blood levels", "Maintains immune function in healthy people", "Reduces body fat", "Reduces nasal discomfort caused by dust and house dust", "Keeps skin moisturized, Alleviates skin dryness, enhances skin barrier function, relieves stress and improves sleep quality (deep sleep, refreshed awakening), maintains healthy gums , "Reduces eye fatigue in those who feel eye fatigue", "Maintains healthy blood flow (peripheral blood flow) and maintains body temperature (peripheral body temperature)", "Walking function that declines with age" improve the As will be described later, the fermented milk of the preferred embodiment is useful for promoting the absorption of nutrients. can indicate that it belongs to

[Nutritional Absorption Promoter]
The present invention also provides carotenoid absorption enhancers, including Lactobacillus delbrueckii, Streptococcus thermophiles, and lipids.

(active ingredient)
The agent of the present invention contains Lactobacillus delbrueckii, Streptococcus thermophiles, and lipids as active ingredients. Lactobacillus delbrueckii, and Streptococcus thermophiles are described above. The lipid contained in the agent of the present invention is not particularly limited as long as it is edible and can be blended with fermented milk, but preferably contains at least one of milk fat and vegetable oil, preferably both. . Examples of vegetable oils include olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, blended oil, corn oil, rapeseed oil, palm oil, palm kernel oil, sunflower oil, cottonseed oil, coconut oil, and peanut oil. The agent of the present invention may contain milk protein as an active ingredient.

(carotenoid)
The agent of the present invention can be used for promoting absorption of orally ingested carotenoids. In the context of the present invention, carotenoids refer to β-carotene, α-carotene, lycopene, lutein, γ-carotene, δ-carotene, fucoxanthin, zeaxanthin, canthaxanthin, antheraxanthin, violaxanthin, astaxanthin, and β-cryptoxanthin. including.

The agent of the present invention can be in the form of fermented milk. In the case of fermented milk, the lipid content per 100 g can be 6 g or more, preferably 8 g or more, more preferably 9 g or more, and even more preferably 10 g or more. This is because it is considered that within this range, carotenoid absorption can be promoted synergistically with the absorption promoting effects of Lactobacillus delbrueckii and Streptococcus thermophiles. Although the upper limit is not particularly limited, it can be less than general dressings and mayonnaise, for example, it can be 30 g or less, may be 25 g or less, may be 20 g or less, or may be 15 g or less. good.

When the agent of the present invention is fermented milk, the content of milk protein per 100 g is preferably 3-13 g, more preferably 4-11 g, even more preferably 5-9 g.

The agent of the present invention is preferably used in an amount of 0.1 to 30 g, preferably 0.3 to 25 g, more preferably 0.6 to 20 g, per 100 μg retinol equivalent (RAE) of carotenoid. The retinol equivalent can be calculated by the following formula.

Retinol equivalent (μgRAE) = retinol (μg) + β-carotene (μg) x 1/12 + α-carotene (μg) x 1/24 + β-cryptoxanthin (μg) x 1/24 + other provitamin A carotenoids (μg) x 1/24

[Method for producing fermented milk]
The present invention provides a method for producing fermented milk, comprising the following steps.
Fermenting a raw material mixture containing milk proteins, dairy products, vegetable oils and carbon sources with at least two kinds of lactic acid bacteria;
The resulting fermentation broth is homogenized; and the homogenized fermentation broth is filled into containers.

(raw materials, fermentation process)
The raw material mixture, which is a mixture of raw materials for fermented milk, contains dairy products. Dairy products that can be used include cow's milk, pasteurized milk, skim milk, whole milk powder, skim milk powder, whole milk concentrate, skimmed milk concentrate, cream, butter, buttermilk and whey. Milk proteins include milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), α-lactalbumin (α-La), β-lactoglobulin (β-Lg ), heat-denatured whey proteins and enzyme-treated whey proteins. In addition, as milk proteins that may be used as raw materials for the fermented milk of the present invention, whey protein materials described in JP-A-2021-35332, and heat-denatured milk proteins described in JP-A-2004-248544 are mentioned. In preferred embodiments, the milk proteins comprise heat denatured whey proteins. This is because the heat-denatured whey protein has a median particle size of 2 to 10 μm by homogenization and can prevent aggregation of casein. Homogenization of the milk protein containing the heat-denatured whey protein is performed by a raw material homogenization step of homogenizing the raw material mixture. Through the raw material homogenization step, the particle diameter of the particles contained in the raw material liquid containing the heat-denatured whey protein is about 0.1 to 100 μm.

The raw material mixture may contain other raw materials. Other raw materials include sugar, sweeteners, saccharides, flavors, water, and the like. If necessary, gelling agents such as gelatin, agar, pectin, carboxymethylcellulose (CMC), xanthan gum, carrageenan, tamarind seed gum, guar gum, gum arabic, locust bean gum, gellan gum, soybean polysaccharides, modified starch, etc. , thickeners and stabilizers.

In the production method of the present invention, the amount of protein in the prepared fermented milk mix is not particularly limited, but is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, More preferably, it is 5 to 8% by mass. The production method of the present invention is particularly suitable for producing fermented milk with such a high composition.

The production method of the present invention includes a step of adding a lactic acid bacteria starter to the raw material mixture and fermenting the mixture. The starter contains at least two lactic acid bacteria. A bulk starter can be prepared and added to the raw material mixture, and the amount of the bulk starter added can be 0.5 to 5%, preferably 1 to 3%. A bulk starter can be prepared by sterilizing powdered skim milk, adding the cells used in the starter, and fermenting the mixture.

In the production method of the present invention, the fermentation temperature can be 30 to 47°C, may be 37 to 43°C, but is preferably 30 to 35°C. Fermentation can be carried out until the pH reaches 4.0 to 4.8 at the end of fermentation, preferably until the pH reaches 4.2 to 4.6 at the end of fermentation.

(Homogenization process)
The production method of the present invention includes a homogenization step. Homogenization conditions are 3 to 20 MPa, preferably 3 to 15 MPa when a high-pressure homogenizer (for example, manufactured by Sanwa Engineering Co., Ltd.) is used, and even when an ultrasonic or polytron homogenizer is used. It can be carried out under conditions that give equivalent homogenization.

In a preferred embodiment, the fermentation liquid is homogenized at a homogenization pressure of 3 to 15 MPa, and the homogenization is performed under conditions equivalent to treating 5 kg of the fermentation liquid at a flow rate of 135 L/hour for 10 to 30 minutes. can be done.

The production method of the present invention is particularly suitable for producing fermented milk having a high composition. Fermented milk with a high composition is, for example, fermented milk containing 1 to 15 g of protein, 1 to 30 g of lipid, 2 to 20 g of sugar, and 0.5 to 5 g of salt equivalent per 100 g.

(Other processes)
The production method of the present invention may include a step of sterilizing the fermentation liquid after the fermentation step. Sterilization conditions are not particularly limited, but include 90° C. 10 minutes, 75° C. 15 minutes, or equivalent sterilization conditions.

The production method of the present invention includes a step of filling a container with fermented milk. Examples of containers include various packaging containers such as metal cans, glass bottles (bottles and the like), plastic containers (PET bottles and the like), packs, pouches, film containers, and paper boxes. The volume of the container can be made suitable.

According to the production method of the present invention, it is possible to produce fermented milk with high viscosity while keeping viscosity low in the production process using existing equipment by using homogenization treatment and specific milk protein raw materials. can. The production method of the present invention is not particularly limited in the number and type of lactic acid bacteria used in fermented milk, and can be applied to the production of various fermented milks.

[Production of fermented milk 1: Fermentation with multiple types of lactic acid bacteria]
(Production method)
The manufacturing process is shown in FIG. The mixture base (dairy product, milk protein, vegetable oil, sugar, thickener) that had been batch sterilized at 90°C for 10 minutes was heated to 35°C and inoculated with 5 strains of lactic acid bacteria and bifidobacteria. The blending ratios are shown in the table below, but salt and stabilizers were added after fermentation.

Among the strains to be inoculated, Lactobacillus delbrueckii subsp. bulgaricus OLL1251 and Streptococcus thermophiles OLS3290 were activated twice in a medium containing 10% skim milk powder and 0.1% yeast extract. The amount added was 0.5% for each. Other lactic acid bacteria (Pediococcus pentosaceus, Lactobacillus. paracasei, Lactobacillus. acidophilus) used VEGE092 (Danisco Co., Ltd.), and the amount added was 0.00285%. Bifidobacterium bifidum OLB6378 was used as the bifidobacterium, and the amount added was 0.02%. The starter vaccination rate is shown in the table below.

It was fermented at 35°C and terminated when the pH reached 4.4. Thereafter, salt and a stabilizer were mixed, heated to 75°C, held for 15 minutes, and then cooled to 10°C or less.

(Method for analyzing characteristic values of fermented milk)
The produced fermented milk was analyzed by the following method. In addition, in the following experiments, analysis was performed by the following methods, unless otherwise specified.

(acidity (lactic acidity), %)
A 9.0 g sample was taken, 500 μL of a phenolphthalein indicator was added, and titration was performed using 0.1N-NaOH for 30 seconds until the fine red color did not disappear.

(pH)
Measured by the glass electrode method using a pH meter HM-30R (Mettler Toledo, Inc.).

(viscosity)
Using a TVB10 type viscometer (Toki Sangyo Co., Ltd.), viscosity of fermented milk (1) (M4 rotor, 60 rpm (0.94 cm / s), viscosity when rotating for 60 seconds) and viscosity (2) (M4 rotor , 4 rpm (0.063 cm/s), viscosity during rotation for 60 seconds) was measured. Unless otherwise specified, the product temperature was 10°C during the viscosity measurement.

(Number of lactic acid bacteria)
Bacteria counts were determined on samples at the end of fermentation at pH 4.4. Lactobacillus delbrueckii subsp. bulgaricus OLL1251 was formed after aerobic culture at 37°C for 72 hours using BCP-added plate count agar plate (Eiken Chemical Co., Ltd.), which is the official medium for measuring the number of lactic acid bacteria. The colonies were counted (rough spherical colonies identified visually). Lactococcus lactis subsp. lactis OLS3807 was formed after aerobic culture at 15°C for 72 hours using BCP-added plate count agar medium (Eiken Chemical Co., Ltd.), which is the official medium for measuring the number of lactic acid bacteria. This was done by counting the colonies that were infected. The number of Lactobacillus helveticus OLL204947 was determined by counting colonies formed after aerobic culture at 37°C for 72 hours using MRS agar medium supplemented with 0.1 mg/L of clindamycin hydrochloride monohydrate. gone.

The number of lactic acid bacteria other than the above is the number of Lactobacillus delbrueckii subsp. The number of lactic acid bacteria other than

(Propionic acid bacteria count, Bifidobacterium count)
Bacteria counts were determined on samples at the end of fermentation at pH 4.4. Propionibacterium freudenreichii ET-3 was counted by counting formed colonies after anaerobically culturing at 30°C for 7 days using a bacteria P detection medium, which is a medium for measuring the number of propionibacteria. Bifidobacterium bifidum OLB6378 was counted by counting formed colonies after anaerobic culture at 37° C. for 72 hours using a TOS agar plate medium for measuring the number of bifidobacteria.

(Analysis results of characteristic values)
The analysis results of fermented milk 1 are shown in the table below. In the table, the number of bulgaric bacteria means the number of bacteria of Lactobacillus delbrueckii subsp. bulgaricus. The same applies to other tables.

[Production of fermented milk 2: Fermentation with two kinds of lactic acid bacteria]
(Production method)
Fermented milk 2 was produced in the same production method and blending ratio as fermented milk 1. However, VEGE092 and Bifidobacterium were not added. The starter vaccination rate is shown in the table below.

(Analysis results of characteristic values)
The analysis results of fermented milk 2 are shown in the table below.

[Production of fermented milk 3: production of fermented milk without using bifidobacteria]
(Production method)
Fermented milk 3 was produced in the same production method and blending ratio as those of fermented milk 1. However, bifidobacteria were not added. Starter coverage is shown in the table below.

(Analysis results of characteristic values)
The analysis results of fermented milk 3 are shown in the table below.

[Production of fermented milk 4-9]
Lactobacillus delbrueckii subsp. bulgaricus OLL1251 and Streptococcus thermophiles OLS3290, other lactic acid bacteria, commercial starter (Probat901), or propionibacteria or bifidobacteria were used to produce fermented milks 4 to 9 in the same manner as fermented milk 1. .

[sensory evaluation]
Sensory evaluation of the produced fermented milk was carried out for the purpose of confirming the compatibility with meals. Assuming a salad as an example of a meal, compatibility with raw vegetables was confirmed.

The fermented milks 1 to 3 were evaluated for five items: umami, saltiness, sourness, richness, and compatibility with raw vegetables. Umami, saltiness, sourness and richness were evaluated by eating the evaluation samples as they were. The compatibility with raw vegetables was evaluated by eating cucumber cut into strips of about 1 cm (about 1.5 g) and adding about 3 g of each fermented milk produced.

For the evaluation, "Experimental Method for Sensation and Perception" (Asakura Shoten) was referred to, and the evaluation was made on a scale of 7 levels from -3 to +3. All of the panelists who conduct the evaluation are experts with five or more years of test experience who have undergone in-house sensory evaluation training and who have performed sensory evaluation tests in their work. Three panelists were informed of the items to be evaluated in this test, and fermented milk 2 was set as a reference sample with a score of 0, and evaluation was performed according to the following criteria.

The results (values obtained by averaging scores of 3 panelists) are shown in FIG. Compared to fermented milk 2, fermented milk 1 and fermented milk 3 had higher average scores for umami, salty taste, richness, and compatibility with raw vegetables, and tended to have slightly less sour taste. A significant difference was observed at a significance level of 5% between fermented milk 1 and fermented milk 2 in umami, and between fermented milk 2 and fermented milk 3 in the item of compatibility between umami and raw vegetables. No significant difference was observed between fermented milk 1 and fermented milk 3 at a significance level of 5% for any item.

Fermented milks 4 to 9 were similarly evaluated. The table below shows the results of comprehensive evaluation and the number of lactic acid bacteria along with the strains used.

Evaluation criteria:
A ⁺ : sourness is −1 or less, umami is 1 or more or taste is 0 or less, umami is 2 or more, richness is 1 or more, compatibility with raw vegetables is 1 or more. be.
A: Acidity is 0 or less, umami is 1 or more, richness is 1 or more, and compatibility with raw vegetables is 1 or more.
B: The sourness is 0 or less, the umami is 1 or more, the richness is 1 or more, and the compatibility with raw vegetables is a positive value.
C: acidity is 0 or less, umami is a positive value, richness is a positive value, and compatibility with vegetables is a positive value.
D: The acidity is 0 or less, and the umami is 0 or less.

The salty taste is a reference item and is not taken into account in the evaluation. A ⁺ , A, B, and C can be used as the target fermented milk.

From the above results, it was inferred that the use of three or more types of lactic acid bacteria is effective, and the use of mesophilic bacteria is particularly effective, in terms of enhancing the flavor of fermented milk and compatibility with raw vegetables. It was also suggested that this result was not affected by the presence or absence of bifidobacteria.

[Evaluation of carotenoid absorption promotion effect]
Non-Patent Document 1 reports that fermented milk using Lactobacillus delbrueckii subsp. bulgaricus OLL1251 and/or Streptococcus thermophiles OLS3290 as a starter has the effect of promoting the absorption of β-carotene, lycopene, and lutein into the body. . Fermented milk (the theoretical value in 100 g is solid 31.09 g (min), 14.23 g of lipid, 6.32 g of protein, 12.39 g of SNF, and 0.942 g of sodium chloride equivalent) were used to evaluate the carotenoid absorption promoting effect according to the method described in Non-Patent Document 1. In addition, milk protein in 100g of fermented milk is calculated with 5.60g. Also, the retinol equivalent in 235 g of vegetables is calculated to be 1900 μg.

(Method)
Open-ended test subjects: 16 men Control food: 235 g of vegetables (carrots, broccoli, spinach, tomatoes, goji berries)
Test food (1): vegetables (235 g) + low-dose fermented milk (7.5 g)
Test food (2): vegetables (235 g) + high-dose fermented milk (15 g)

Single ingestion time course blood sampling (0, 2, 4, 6, 8 hr)
Endpoint: Area under the ascending curve of α-carotene, β-carotene, lycopene, lutein, zeaxanthin, β-cryptoxanthin in TRL fraction plasma or total fraction plasma, change (delta value)

The test schedule is shown below.

(result)
The results are shown in the table below and in FIG. As a result of the experiment, when vegetables and fermented milk were ingested at the same time, the areas under the elevation curves of plasma α-carotene, β-carotene, lycopene, lutein, and zeaxanthin were significantly higher than when vegetables were ingested alone. As a result, the area under the rising curve of plasma β-cryptoxanthin tended to be high. That is, when vegetables and fermented milk are ingested at the same time, the absorption of α-carotene, β-carotene, lycopene, lutein, zeaxanthin and β-cryptoxanthin is promoted compared to when vegetables are ingested alone. show.

In addition, the results of this experiment and Non-Patent Document 1 were compared. Specifically, the difference in blood β-carotene concentration 6 hours after ingestion of the test food (test food (1), 235 g of vegetables + 7.5 g of low-dose fermented milk) and the control food (235 g of vegetables) was measured. , and compared with fermented milk equivalent to 100 g. Then, in this experiment, it turned out that it is higher than the value in nonpatent literature 1 by 6 times or more.

Numerical comparison between this experiment and Non-Patent Document 1 is shown in the table below. The fermented milk used in Non-Patent Document 1 is a non-fat type, and the fermented milk used in this experiment is a lipid-containing type. As reported in Non-Patent Document 2 (Am J Clin Nutr 2004;80:396-403), the absorption of carotenoids is improved by ingesting fat at the same time. However, the β-carotene absorption-enhancing effect of fermented milk in this experiment was similar to that of β-carotene when fat-free fermented milk and fat were ingested alone, even when comparing the same amount of fermented milk and the same amount of fat. It was found that the value was more than twice as high as the sum of absorption effects. This result suggested that eating fermented milk together could efficiently absorb nutrients.

[Study of Manufacturing Conditions 1: Examination of Viscosity Related to Manufacturability]
As described in International Publication WO2019/064956, it was known that fermented milk can be made highly viscous by undergoing a homogenization step of 20 MPa or more. This time, the homogenization pressure was 5 MPa, which was relatively low, but the viscosity of the obtained fermented milk could be increased. This is due to the fact that the lipid content in the fermented milk is 14% (defined as 5% or more in the prior patent) and the effect of multiple rounds of homogenization.

A fermented milk was produced in the same manufacturing process (FIG. 1) and the same formulation as the fermented milk 1. The viscosity during the manufacturing process is shown in the table below. A TVB10 type viscometer (Toki Sangyo Co., Ltd.) was used to measure the viscosity of the product after cooling, and the viscosity was measured when the M4 rotor was rotated at 4 rpm (0.063 cm/s) for 60 seconds. Unless otherwise specified, the product temperature was 10°C during the viscosity measurement. Viscosity was also measured under the same conditions in the following experiments, unless otherwise specified.

Although the viscosity after cooling (product viscosity) was as high as 49.3 Pa·s, we were able to keep the viscosity low during the process. It was considered that the low viscosity during the process was due to the combination of heat-denatured whey protein (YO8025) and enzyme-treated whey protein (HydroPowerPro).

[Study of manufacturing conditions 2: Comparison of process viscosity with and without special whey protein]
MPC raw material was used as an object for comparison in Study 1 of Manufacturing Conditions. The manufacturing conditions were the same as in Study 1 of the manufacturing conditions (Fig. 1), and the formulation was the same except for the type of milk protein used.

Viscosity during the manufacturing process is shown in the table below. Although the viscosity after cooling (product viscosity) is 53.5 Pa s, which is the same as the manufacturing condition study 1, the viscosity during the process, especially the viscosity from after fermentation to the heating process, is "Manufacturing condition study 1 ” was found to be twice as large as Therefore, in order to manufacture a product with the same viscosity, it is necessary to have equipment that can process a liquid with twice or more the viscosity.

We also succeeded in making the product highly viscous after cooling by homogenization before filling. It was found that multiple passes of homogenization before filling increased the product viscosity compared to no homogenization and one homogenization.

[Study of manufacturing conditions 3: Improvement of product viscosity by homogenization during filling]
We succeeded in making the product highly viscous after cooling by homogenization during filling. Fermented milk was produced under the same manufacturing conditions and composition as in Examination of Manufacturing Conditions 1, and the product viscosities were compared depending on the number of times of homogenization performed at the time of filling. Specifically, the fermented milk was circulated under treatment conditions of 15 MPa and 135 L/hour. The amount of fermented milk used for circulation was 5 kg, and the circulation time was 15 minutes. Therefore, it was expected that the liquid was passed 5 to 7 times.

The results are shown in the table below. It was found that the multiple times of homogenization at the time of filling increased the product viscosity compared to the case of no homogenization and the case of homogenization once.

In addition, the results obtained in another experiment in which homogenization was performed under similar conditions are shown in the table below. The upper part of the table below is the viscosity immediately after homogenization (corresponding to "after secondary sterilization" in Table 12), and the lower part is the viscosity measured after cooling the upper part (product).

[Study of manufacturing conditions 4: Improvement of product viscosity by sterilization temperature]
We verified whether the product viscosity can be improved even with simple equipment that does not require homogenization. The manufacturing process is shown in FIG. The sterilization temperature for the primary sterilization was 75°C for 15 minutes.

The formulations are shown in the table below.

As a result of measuring the viscosity three times, it was 31.1, 15.6, and 20.7 Pa·s. The average value of these three times is shown in the table below.

[Study of manufacturing conditions 5: Comparison of product viscosity when sterilization temperature is increased]
As a comparison with Investigation 4 of manufacturing conditions, the sterilization temperature was changed to 90°C for 10 minutes. Other manufacturing conditions (Fig. 4) and formulation were the same as in Study 4. As a result of measuring the viscosity twice, it was 1.9 and 0.7 Pa·s. The average value of 2 times is shown in the table below. The average value of the product viscosity was very low, being 1/10 or less compared to Study 4.

[Study of manufacturing conditions 6: Comparison of product viscosity when sterilization temperature is increased and thickener is added]
The sterilization temperature was the same as in Comparative Example 4, 90°C for 10 minutes. 0.10% of the same thickener as in Study 1 of Manufacturing Conditions was added for the purpose of increasing product viscosity. The other manufacturing conditions were the same as in Table 10, and the composition except for the thickener was the same as in Table 11. As a result of measuring the viscosity twice, it was 15.0 and 27.9 Pa·s. The average value of 2 times is described. It was found that the average value of the product viscosity was equivalent to Study 4.

[Evaluation of physical properties: comparison with mayonnaise and preferred viscosity range]
For the purpose of measuring compatibility with vegetables in terms of physical properties, Kewpie mayonnaise (Kewpie Co., Ltd.) was set as a seasoning benchmark, and the results measured with a rheometer were compared. Specifically, the fermented milk and mayonnaise produced in Study 4 of Production Conditions and Study 6 of Production Conditions were compared. Measurement conditions are shown below.

Device name: Physica MCR301 (manufactured by Anton Paar Japan Co., Ltd.)
Application: RHEOPLUS/32 V3.40
Jig used: CP25-2 (Serial No.19598)
Time setting: 25 points, point interval 400 ... 5 s Logarithmic measurement conditions (shear rate): d(gamma)/dt = 0.1 ... 1,000 1/s logarithm; |slope| = 6 points/digit measurement Conditions (Temperature): 20℃

The results are shown in FIG. It was found that the fermented milk prepared in Study 4 of Manufacturing Conditions had almost the same shear viscosity as mayonnaise. According to the Japanese Agricultural Standards, the viscosity standard for mayonnaise is 30 Pa·s or more. None of them reached 30 Pa·s, but judging from Fig. 5, it was thought that very similar physical properties were obtained.

Based on these results, the preferred range of viscosity for the fermented milk of the present invention was considered to be 15 to 100 Pa·s. From the results of the manufacturing condition study 4 and the manufacturing condition study 6, which could be evaluated as having the same physical properties as mayonnaise, 15 Pa s or more is preferable from the viewpoint of compatibility with vegetables, and 100 Pa s or more is preferable from the viewpoint of ease of handling. Pa·s or less is preferable.

Claims (13)

Lactobacillus delbrueckii;
Streptococcus thermophiles; and Pediococcus pentosaceus, Lactobacillus paracasei, Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus Fermented milk fermented with at least one lactic acid bacterium selected from the group consisting of Lactobacillus Helveticas and Leuconostoc mesenteroides. 2. Fermented milk according to claim 1, fermented with Lactobacillus delbrueckii; Streptococcus thermophiles; and Pediococcus pentosaceus, Lactobacillus paracasei and Lactobacillus acidophilus. The fermented milk according to claim 1 or 2, which contains 3 to 30 g of lipid and 0.5 to 5 g of salt equivalent per 100 g. Fermented milk according to any one of claims 1 to 3, which is sterilized fermented milk. A food composition comprising the fermented milk according to any one of claims 1 to 4. The fermented milk according to any one of claims 1 to 4, or the food composition according to claim 5, for eating with vegetables. Carotenoid absorption enhancers, including Lactobacillus delbrueckii, Streptococcus thermophiles, and lipids. The carotenoid is selected from the group consisting of β-carotene, α-carotene, lycopene, lutein, γ-carotene, δ-carotene, fucoxanthin, zeaxanthin, canthaxanthin, antheraxanthin, violaxanthin, astaxanthin, and β-cryptoxanthin The agent according to claim 7, which is any one. The agent according to claim 7 or 8, comprising milk protein. The agent according to any one of claims 7 to 9, which is in the form of fermented milk. The agent according to any one of claims 7 to 10, which is a fermented milk containing 6 to 30 g of lipid per 100 g. The agent according to any one of claims 7 to 11, which is a fermented milk containing 3 to 13 g of milk protein per 100 g. The agent according to claim 12, for use of 0.1 to 30 g per 100 µg RAE of carotenoid.

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