JP4273157B2 - Kefir-like carbonate-containing yogurt with antiallergic effect and method for producing the same - Google Patents

Description

  The present invention relates to a kefir-like carbonic acid-containing yogurt having an antiallergic effect and a method for producing the same, and more particularly, an excess gas after production produced by using non-lactose yeast and lactose-fermenting lactic acid bacteria as seeds. A kefir-like carbonate-containing yogurt with reduced production, preferably Saccharomyces cerevisiae having an antiallergic effect as a non-lactose fermenting yeast, and at least Lactobacillus bulgaricus and Streptococcus thermophilus as a lactose-fermenting lactic acid bacterium The present invention relates to a kefir-like carbonic acid-containing yogurt that is effective in improving type I allergic symptoms produced by using a mixed lactic acid bacterium as an inoculum.

Conventionally, kefir traditionally eaten from Central Asia to a wide area of the former Soviet Union is well known as fermented milk made using the symbiotic relationship between yeast and lactic acid bacteria.
Kefir is a sour milk made by adding inoculum called kefir grains in the shape of cauliflower composed of yeast and lactic acid bacteria to milk and fermenting it. In addition to moderate acidity, it can taste a refreshing carbonic feeling It is a feature. Kefir is also well-recognized as a food with good health and functionality, and has been found to have anti-allergic, gastrointestinal, diabetes, hypertension, and anticancer effects.
Particularly in recent years, patients with type I allergic diseases such as atopic dermatitis, hay fever and food allergies are increasing year by year mainly in developed countries, and therefore allergy treatment with kefir is highly expected.

Thus, although it is a kefir excellent in taste and health function, there are technical problems in industrial production using conventional kefir grains.
That is, some yeasts that make up kefir grains contain bacterial species that assimilate lactose and perform alcoholic fermentation, resulting in a large amount of ethanol and carbon dioxide. Therefore, the problem is that the container often expands or ruptures due to excessively generated carbon dioxide gas.

  As a means to prevent such troubles, kefir suppresses excessive carbon dioxide generation by using a specific yeast species, specifically non-lactose-fermenting yeast species, and lactic acid bacteria species as seed bacteria without using kefir grains. A method for producing a similar carbonate-containing yogurt has already been proposed (see Patent Documents 1 to 5).

According to these, the lactose non-fermentable yeast is the only yeast inoculum, and by fermenting milk using this yeast and lactic acid bacteria in combination, alcohol fermentation from lactose by the yeast can be suppressed, and excess This enables industrial production of kefir-like carbonic acid-containing yogurt without worrying about gas generation.
In this case, the lactose non-fermentable yeasts undergo alcoholic fermentation by using glucose and galactose accumulated in the process of lactic acid fermentation by lactic acid bacteria, and generate a small amount of ethanol and carbon dioxide.

  However, to date, the method of fermenting milk using lactose non-fermentable yeast as the only yeast inoculum together with lactic acid bacteria can provide kefir-like carbonate-containing yogurt that suppresses excessive carbon dioxide production, but is desirable. It has not yet been possible to provide a kefir-like carbonic acid-containing yogurt with an antiallergic effect.

  Under such circumstances, recently, Enterococcus faecalis (see Patent Documents 6 to 7), Lactobacillus reuteri (see Patent Document 7), Lactobacillus acidophilus (see Patent Document 8), Lactobacillus Strains having an antiallergic action are found among lactic acid bacteria species such as Paracasei (see Patent Document 9), and antiallergic agents using these strains have been proposed.

  As a result, it became possible to produce kefir-like carbonic acid-containing yogurt with antiallergic effects by using these useful lactic acid strains and lactose non-fermenting yeast in combination. Absent.

  The reason for this is that all of the above lactic acid bacteria species are poorly proliferative in milk. Therefore, when using these lactic acid bacteria as seed bacteria to produce kefir-like carbonate-containing yogurt, it takes a long time to solidify into yogurt (card formation). Because.

  As a means for solving this problem, a method of increasing the growth ability of inoculum by adding a lactic acid bacteria growth promoting substance such as soybean peptide or yeast extract to the yogurt mix can be considered. This is not a realistic solution because it adversely affects the taste of yogurt.

That is, it is difficult to industrially produce kefir-like carbonic acid-containing yogurt having an antiallergic effect even with useful lactic acid strains already found in this way.
Japanese Patent Publication No. 49-11432 JP-A 63-263044 JP-A-64-47338 JP-A-1-317355 JP-A-9-154483 JP-A-11-199495 JP 2000-095597 JP-A-2004-026729 JP2005-139160

The first object of the present invention is a kefir-like carbonic acid-containing yogurt produced by using yeast and lactic acid bacteria in combination as an inoculum, and is capable of suppressing excessive gas production, particularly after production, and atopic dermatitis, hay fever Providing a kefir-like carbonic acid-containing yogurt effective in improving type I allergies such as perennial rhinitis,
The second object of the present invention is to provide a method by which such a kefir-like carbonic acid-containing yogurt can be easily produced industrially.

  In order to solve the above-mentioned problems, the present inventors have made ingenious efforts, and as a result, lactose non-fermenting yeast Saccharomyces cerevisiae, particularly lactose non-fermenting yeast Saccharomyces cerevisiae S4-A strain (patent biological deposit center deposit number) FERM AP-21124) was found to have an effect of improving type I allergic symptoms, and the present invention was completed by producing kefir-like carbonate-containing yogurt using this yeast and lactose-fermenting lactic acid bacteria as seeds. .

The kefir-like carbonic acid-containing yogurt which is effective in improving type I allergic symptoms and suppresses excessive carbon dioxide production after production according to claim 1 of the present invention is a yeast that is non-fermentative in lactose and has an antiallergic action Saccharomyces cerevisiae S4-A strain (patent biological deposit center deposit number FERM AP-21124) derived from horse milk, which is a bacterium Saccharomyces cerevisiae , and lactose-fermenting lactic acid bacteria.

Claim 2 of the present invention, in the kefir-like carbonated yogurt claim 1 Symbol placement, the lactose fermenting lactic acid bacteria, characterized in that it is a mixed lactic acid bacteria comprising at least Lactobacillus bulgaricus and Streptococcus thermophilus .

According to claim 3 of the present invention, Saccharomyces cerevisiae S4-A derived from horse milk, which is a milk component including yeast cream, skim milk powder, and whey powder as needed, and yeast milk Saccharomyces cerevisiae. An essential inoculum for the main raw material containing as a main ingredient a raw material prepared by adding and mixing appropriate amounts of non-fermentable sugars, shape-preserving agents, and water separation preventing agents of the strain (patent biological deposit center deposit number FERM AP-21124) wherein having an anti-allergic action and in non-lactose fermenting with a combination of yeast Saccharomyces cerevisiae and lactose fermenting lactic acid bacteria with reduced excess carbon dioxide produced after manufacture, characterized in that allowed to fermentation by a predetermined amount inoculated as This is a method for producing a kefir-like carbonic acid-containing yogurt effective in improving type I allergic symptoms.

Claim 4 of the present invention is a method of manufacturing a kefir-like carbonated yogurt according to claim 3 Symbol placement, inoculum of the yeast Saccharomyces cerevisiae and lactose fermenting lactic acid bacteria, respectively the main raw material 0.5 -10% by mass.

Claim 1 of the present invention is Saccharomyces cerevisiae S4-A strain derived from horse milk, which is a yeast Saccharomyces cerevisiae that is non-lactose and has an anti-allergic action (patent biological deposit center deposit number FERM AP-21124). ) and a kefir-like carbonated yogurt, characterized by containing lactose fermenting lactic acid bacteria,
Saccharomyces cerevisiae S4-A strain derived from horse milk is a microorganism that improves dermatitis and suppresses itchiness associated with the onset of dermatitis in a model mouse with atopic dermatitis that has induced dermatitis by drug application As a strain isolated from horse milk liquor collected by the present inventors in the Inner Mongolia Autonomous Region of the People's Republic of China, and is surely effective in improving type I allergies such as atopic dermatitis, hay fever and perennial rhinitis. In addition, by fermenting milk using the S4-A strain and lactose-fermenting lactic acid bacteria together, alcohol fermentation using lactose by the S4-A strain can be suppressed, while lactose decomposition produced by the lactose-fermenting lactic acid bacteria Since the glucose and galactose, which are the products, are used by the S4-A strain, alcohol fermentation slightly occurs. Kefir-like carbonic acid-containing yogurt that does not generate sucrose can be easily produced industrially, and excessive gas generation after production is suppressed, thus preventing expansion and rupture of the container during storage of this kefir-like carbonic acid-containing yogurt There is a remarkable effect that there is an effect .

Claim 2 of the present invention, in the kefir-like carbonated yogurt claim 1 Symbol placement, the lactose fermenting lactic acid bacteria, characterized in that it is a mixed lactic acid bacteria comprising at least Lactobacillus bulgaricus and Streptococcus thermophilus Is,
Since the yeast Saccharomyces cerevisiae and the lactose-fermenting lactic acid bacterium are mixed with lactic acid bacteria containing at least Lactobacillus bulgaricus and Streptococcus thermophilus as the inoculum, the time until yogurt card formation can be shortened, thereby improving production efficiency. In addition to the improvement, the production of excessive carbon dioxide gas can be reliably suppressed, and there is a further remarkable effect that it is effective in improving type I allergy.

According to claim 3 of the present invention, Saccharomyces cerevisiae S4-A derived from horse milk, which is a milk component including yeast cream, skim milk powder, and whey powder as needed, and yeast milk Saccharomyces cerevisiae. An essential inoculum for the main raw material containing as a main ingredient a raw material prepared by adding and mixing appropriate amounts of non-fermentable sugars, shape-preserving agents, and water separation preventing agents of the strain (patent biological deposit center deposit number FERM AP-21124) wherein having an anti-allergic action and in non-lactose fermenting with a combination of yeast Saccharomyces cerevisiae and lactose fermenting lactic acid bacteria with reduced excess carbon dioxide produced after manufacture, characterized in that allowed to fermentation by a predetermined amount inoculated as , A method for producing kefir-like carbonic acid-containing yogurt that is effective in improving type I allergic symptoms,
The kefir-like carbonic acid-containing yogurt of the present invention has a remarkable effect that it can be easily produced industrially.

Claim 4 of the present invention is the method for producing kefir-like carbonic acid-containing yogurt according to claim 3 , wherein the inoculum of the yeast Saccharomyces cerevisiae and lactose-fermenting lactic acid bacteria is 0.5 to It is characterized by being 10% by mass,
If the amount of both inoculums is too large, the acidity / foaming feeling due to lactic acid or carbonic acid may increase, and if the amount of inoculation is too small, it may take time until fermentation or the carbonic acid may weaken. Within the range of the inoculation amount, the kefir-like carbonic acid-containing yogurt of the present invention, which is superior, can be produced industrially easily.

Hereinafter, the present invention will be described in detail. In the following description,% indicates mass%.
The yeast Saccharomyces cerevisiae used in the present invention is not particularly limited as long as it is a lactose non-fermentative and has an antiallergic action.
The yeast strain S4-A used in the present invention is a yeast strain isolated from horse milk liquor that has been traditionally produced in the People's Republic of China and Inner Mongolia Autonomous Region by the present inventors. Can be used.
This strain can be isolated by appropriately diluting horse milk liquor and then smearing the diluted solution on a potato dextrose agar medium. And since the strain obtained in this way has abundant food experience, it is a strain with no problem in safety.

  The yeast strain S4-A has the following mycological properties and is a bacterial species identified as Saccharomyces cerevisiae by nucleotide sequence analysis of the 28S rDNA D1 / D2 region.

  Table 1 shows the results of comparing the assimilation of carbons of the yeast strain S4-A and the standard yeast Saccharomyces cerevisiae (S-288C).

Furthermore, as a remarkable characteristic of the yeast strain S4-A, when this strain is orally administered to a model mouse for the development of atopic dermatitis in which dermatitis is induced by application of a drug, clear improvement of skin inflammation and dermatitis are observed. It is to suppress the itch that accompanies the onset.
From this, it can be said that the yeast strain S4-A is a microorganism having a function of improving the type I allergic reaction caused by an increase in the amount of IgE antibody.

In addition, since the antiallergic action is observed in the cultured cells themselves, this strain can be used for various fermented foods for the purpose of exerting the antiallergic effect.
In particular, since this strain is non-lactose fermentable, it can be used for the production of kefir-like carbonic acid-containing yogurt that suppresses excessive carbon dioxide generation by using it together with lactose-fermenting lactic acid bacteria.

Usually, a medium containing bactotryptone, yeast extract, malt extract and glucose as components is suitable for yeast culture, and the yeast Saccharomyces cerevisiae S4-A strain of the present invention can also be cultured in the same medium.
On the other hand, from the viewpoint of cost, it is desirable to culture in a liquid medium composed of yeast extract 1 to 2% and glucose 1 to 5%, and the S4-A strain cultured in the liquid medium of the same composition is used as an inoculum as it is. it can.
In addition, the inoculum of the yeast Saccharomyces cerevisiae S4-A strain can also be prepared in a medium containing milk, in which case it is 10% skim milk and 1-2% yeast extract and an assimilating sugar of this strain. What is necessary is just to add glucose, galactose, or sucrose arbitrarily in 1 to 5% of range.

Regarding this strain, the other culture conditions are not different from those of normal yeast. For example, a liquid medium composed of yeast extract 1 to 2% and glucose 1 to 5%, culture temperature 20 ° C. to 37 ° C., culture time 18 By incubating or shaking culture in a range of ˜24 hours, an inoculum of the yeast Saccharomyces cerevisiae S4-A strain having a bacterial count concentration of about 6 × 10 ^{6 to} 9 × 10 ⁶ colonies / ml can be produced. .

In the production of the kefir-like carbonic acid-containing yogurt of the present invention, lactose non-fermenting yeast and S4-A strain and lactose-fermenting lactic acid bacteria having antiallergic action are used as seeds.
Saccharomyces cerevisiae strain S4-A cannot decompose lactose, which is the main sugar in milk, but cannot undergo alcoholic fermentation, but it is decomposed in the process of lactic acid fermentation by lactose-fermenting lactic acid bacteria and accumulated in milk That is, alcohol fermentation is performed by assimilating glucose and galactose, and as a result, carbon dioxide and alcohol can be imparted to the yogurt.

  In this case, the lactic acid bacteria that can be used in combination with the yeast strain S4-A are not particularly limited as long as they have lactose fermentability and are excellent in growth ability in milk. It is desirable to use a lactic acid bacterium species excellent in bioacidity, that is, a mixed lactic acid bacterium of Lactobacillus bulgaricus and Streptococcus thermophilus commonly used in yogurt production as a seed bacterium.

  And the mixing ratio of both lactic acid bacteria at that time will not have any problem if it is a ratio used for normal yogurt manufacture.

  Lactobacillus bulgaricus and Streptococcus thermophilus mixed lactic acid bacteria and other bacterial species, such as Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus johnsonii, Lactobacillus gasseri, Lactobacillus crispatus, Lactobacillus amylovorus , Lactobacillus gallinarum, Lactobacillus reuteri, Lactobacillus helveticus, Lactococcus lactis, Lactococcus cremoris, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bibi At least one selected from Fidobacterium longum and Bifidobacterium addresscentis can be used in combination as an inoculum.

  In particular, by using the lactic acid strain having antiallergic action in combination with the yeast S4-A strain of the present invention, the antiallergic effect of both strains can be expected synergistically.

  The kefir-like carbonate-containing yogurt of the present invention is made from animal milk as a raw material, but if necessary, milk ingredients such as fresh cream, skim milk powder, and whey powder can be added to the raw milk to make a mix for yogurt. it can.

  The sweet ingredients that can be added are not particularly limited as long as they are non-fermentable sugars of the Saccharomyces cerevisiae S4-A strain used in the present invention, and can be added to the raw milk according to the degree of sweetness. Specific examples include sugar alcohols such as xylitol, trehalose, erythritol, sorbitol, mannitol, lactitol, and inositol.

  Furthermore, gelatin or agar can be added for the purpose of enhancing the shape retention of yogurt or preventing water separation, and a fragrance can be added for the purpose of imparting an appropriate fragrance.

  The yogurt mix thus prepared is used after being treated under the same sterilization conditions as in the case of normal yogurt production.

  In the present invention, the desired kefir-like carbonic acid is obtained by inoculating and fermenting the above-mentioned yogurt mix with both yeasts Saccharomyces cerevisiae S4-A strain and lactose-fermenting lactic acid bacteria that are non-lactose and anti-allergic. Containing yogurt can be produced, and in that case, the inoculum of the yeast and lactic acid bacteria can be added arbitrarily as long as it is in the range of 0.5 to 10% of the amount of yogurt mix.

  However, if the amount of both inoculums is too large, the acidity / foaming feeling due to lactic acid or carbonic acid will become strong, and if the amount of inoculation is too small, it will take time until fermentation or the carbonic acid will weaken. It is preferable to inoculate the inoculum with 1% yeast and 3% lactic acid bacteria.

  The post-fermentation type kefir-like carbonate-containing yogurt is made through a fermentation process in a thermostatic chamber following filling of the mix container, just like normal yogurt, but at that time, the container is sealed with paper, aluminum seal, Furthermore, a screw-type lid can be used.

  Fermentation can be carried out in a wide temperature range of 20 to 39 ° C, but it is desirable to ferment at 35 to 37 ° C in consideration of the time required for the curd to solidify and the flavor and carbonated feeling of the finished yogurt. The culture time at that time is 8 to 18 hours. In this case, if the fermentation time is short, yogurt with a weak acidity and carbonic feeling can be obtained, and if the fermentation time is long, a yogurt with a strong acidity and carbonic feeling can be obtained. Therefore, the fermentation time is appropriately set according to preference.

The quality of the kefir-like carbonic acid-containing yogurt thus produced is as follows: acidity: 1 to 1.2%, ethanol content: 0.1 to 0.3%, container internal pressure: 0.03 to 0.05 MPa, number of lactic acid bacteria: 1 × 10 ^{9 to} 3 × 10 ⁹ / ml, number of yeasts: 3 × 10 ^{6 to} 6 × 10 ⁶ colonies / ml.

Furthermore, the internal pressure of the container after storage at 10 ° C. for 4 weeks is 0.06 to 0.07 MPa, which is almost the same as that immediately after production. That is, it turns out that alcohol fermentation is suppressed and excess carbon dioxide gas is not produced | generated.
On the other hand, a pre-fermentation type yogurt can be produced through a process of cooling and stirring and filling a container after fermenting a yogurt mix inoculated with an inoculum at an appropriate temperature in a tank.

  EXAMPLES Next, although an Example is given and this invention is demonstrated still in detail, this invention is not limited to an Example, unless it deviates from the main point of this invention.

(Example 1)
Test method: Allergy suppression effect (preparation of yeast cells)
A colony of the yeast Saccharomyces cerevisiae S4-A strain grown on potato dextrose agar medium consists of 1.0% bactotryptone, 0.5% yeast extract, 0.3% malt extract, and 5.0% glucose. 100 ml of liquid medium was inoculated and cultured with shaking at 30 ° C. for 24 hours.
Subsequently, this culture solution was transferred to 10 liters of a liquid medium having the same component composition, and cultured with aeration and stirring at 30 ° C. for 24 hours. After completion of the culture, the cells were collected by centrifugation and further washed twice with distilled water. Thereafter, the washed cells were pulverized by freeze-drying, and the obtained powder cells were subjected to a mouse administration test.

(Animal species)
NC / Nga mouse Female 5 weeks old 32

(Division)
Each group of mice was given a solid feed (Oriental Yeast Co., Ltd.) and water ad libitum.
(1) Control group: group (8 animals) in which 0.3 ml of distilled water / animal / day was orally administered for 74 days
(2) S4-A strain 0.1 mg group: group (8 animals) in which S4-A cells 0.1 mg / animal / day was forcibly orally administered for 74 days
(3) S4-A strain 1.0 mg group: group (8 mice) forcibly orally administered S4-A cells 1.0 mg / animal / day for 74 days
(4) S4-A strain 10.0 mg group: group (8 mice) in which S4-A cells 10.0 mg / animal / day were forcibly administered orally for 74 days

(Method and period of administration of test cells)
The powder cells of the S4-A strain were suspended in distilled water and then forcibly administered with an oral sonde. The period was continuously administered from 14 days before sensitization with picryl chloride [PCl: 2, 4, 6-trinitrochlorobenzene, Tokyo Chemical Industry Co., Ltd.] to 60 days after sensitization (74 days in total).

(Sensitization with PCl)
A 5% PCl solution was dropped onto the back, abdomen, and hind leg footpads of mice whose hairs had been hunted in the back and abdomen in advance with 50 μl, 50 μl, and 25 μl of micropipette, respectively, and applied (Day 0 of sensitization). .
On the 4th day after the first sensitization, 10 μl of a 1% PCl solution was applied to the front and back of the left and right auricles, and a total of 40 μl was applied to the back. Thereafter, the same sensitization was repeated 8 times (56 days) every 7 days.

(Observation of skin inflammation)
Skin inflammation was observed based on Leung et al.'S Clinical Skin Condition Score.
That is, for the auricle and back skin after PCl application, (1) erythema / redness / bleeding, (2) edema / papules, (3) crust / dry, (4) tissue detachment / wrinkle in 4 stages each (Score 0; asymptomatic, score 1; onset less than 25% of the skin area, score 2; onset in the range of 25% to less than 50% of the skin area, score 3; The total score of these scores was taken as the clinical score.
The clinical score of the back and auricle was measured on the 2nd and 7th days after applying the PCl solution. In addition to the evaluation by clinical score, the thickness of the auricle was also measured using Thickness Dial Gage. The auricle thickening was measured on the 1st and 6th days after application of the PCl solution.

(Measurement of scratching behavior by itching)
In order to examine the degree of itching associated with worsening skin symptoms, the mouse's back scratching behavior was measured using a mouse automatic pruritus measuring device (MicroAct).
First, an operation was performed in which a small powerful magnet (1 mm wide, 3 mm long) was implanted in the hind limb of a mouse. This operation was performed at least one day before measuring scratching behavior. When a mouse placed in the observation box is scratched by the hind limb, the magnetic field in the observation box changes due to the movement of the magnet embedded in the hind limb. The change in the magnetic field is detected by the electromagnetic coil of the observation box, and information is transmitted to the connection box.
The Connection box organizes the sent information and displays it as a waveform on the computer screen. By analyzing this waveform, the number of scratching actions can be measured.
Scratching behavior was measured 24 hours after application of the PCl solution, and S4-A strain cells were administered 60 minutes before measuring the scratching behavior, and then 50 minutes after administration, the mice were transferred to the observation box and allowed to acclimate for 10 minutes. The scratching behavior was measured for 60 minutes.

Test result: Allergy suppression effect (relief of skin inflammation by S4-A strain)
The observation results of skin inflammation in the back and auricle are shown in FIGS. 1 and 2, respectively.
As shown in FIG. 1, as a result of observing the skin inflammation on the back, the control group showed worsening of symptoms after the 32nd day of sensitization, and the clinical score increased. On the other hand, in the case of the S4-A strain administration group, the 0.1 mg administration group did not show a significant clinical score reduction effect as compared to the control group, but the 1 mg administration group started from the 41st day of sensitization and the 10 mg administration group did not. From the 39th day of sensitization, the increase in clinical score was significantly suppressed.

  As shown in FIG. 2, the skin inflammation of the auricle was also observed in the same manner. As a result, in the control group, the symptom worsened after the 11th day of sensitization and the clinical score increased. In the case of the group, the clinical score was significantly lower in the 0.1 mg-administered group on the 13th and 32nd days of sensitization than in the control group, but no significant reduction effect was observed on other days. On the other hand, in the 1 and 10 mg administration groups, the increase in clinical score was significantly suppressed from day 13 of sensitization.

  Further, the measurement results of auricle thickening are shown in FIG. From FIG. 3, in the control group, the auricle thickening increased immediately after the start of sensitization, and increased to about 2.5 times that before sensitization on the 61st day after sensitization. On the other hand, in the S4-A strain administration group, the increase in ear thickening was significantly suppressed after the 10th day of sensitization in the 0.1 mg and 1 mg administration groups compared to the control group, and in the 10 mg administration group after the 5th day of sensitization. It was also found that the increase in auricular thickening was also significantly suppressed.

(Measurement of scratching behavior by itching)
The measurement result of the number of scratching behaviors is shown in FIG. Compared to the first day of sensitization, the number of scratching behaviors was significantly increased in the control group after day 5, whereas in the S4-A strain administration group, administration of 1 mg was carried out in the 0.1 mg administration group from day 26 after sensitization. In the group, after 47 days after sensitization, the number of scratching behaviors increased significantly compared to the first day of sensitization. In the 10 mg administration group, no significant increase in scratching behavior was observed throughout the test period.

  Thus, it was found that the yeast Saccharomyces cerevisiae S4-A strain of the present invention has the ability to dramatically improve type I allergic symptoms by oral ingestion and can be applied to antiallergic foods.

(Example 2)
Next, a production example of a kefir-like carbonic acid-containing yogurt having an antiallergic action using the yeast Saccharomyces cerevisiae S4-A strain and a mixed lactic acid bacterium as an inoculum is shown.

(Inoculum preparation of yeast S4-A strain)
A colony of Saccharomyces cerevisiae S4-A strain was inoculated into 100 ml of a liquid medium containing 0.5% concentration of yeast extract and 1% of glucose as components, followed by immersion culture at 30 ° C. for 20 hours. The inoculum of the S4-A strain thus obtained was a viable count of 6 × 10 ⁷ colonies / ml.

(Inoculum preparation of lactic acid strain)
As the inoculum of Lactobacillus bulgaricus and Streptococcus thermophilus, those cultured in a 10% reduced skim milk medium at 37 ° C. for 16 hours according to a conventional method were used. The Lactobacillus acidophilus inoculum used was cultured in a 10% reduced skim milk medium containing a yeast extract with a concentration of 0.1% at 37 ° C. for 16 hours.

(Production of kefir-like carbonate-containing yogurt)
A yoghurt mix containing 1000 g of milk, 250 g of skim milk powder, 250 g of fresh cream, 100 g of xylitol and 3200 g of water was homogenized (150 Kg / ml), sterilized (95 ° C., 40 seconds), and then cooled to 40 ° C.
Next, after adding 50 g of inoculum of yeast strain S4-A, 50 g of inoculum of Lactobacillus bulgaricus, 50 g of inoculum of Streptococcus thermophilus, and 50 g of inoculum of Lactobacillus acidophilus to this mix and stirring for 10 minutes Each glass bottle with an iron screw lid was filled with 90 g each and covered.
Fermentation was carried out in a constant temperature room at 37 ° C. for 10 hours, and after fermentation, it was cooled and stored in a refrigerator.
The quality of the yogurt thus obtained was as follows: acidity: 1.0%, yeast number: 3.5 × 10 ⁶ colonies / ml, lactic acid bacteria number: 1.5 × 10 ⁹ colonies / ml. Furthermore, when the ethanol concentration in the yogurt was measured with an F kit for ethanol measurement (Roche), it was 0.17%.
Moreover, it was 0.05 MPa as a result of measuring the pressure in a container using a can tester (Yokoyama meter).
In a taste test for 10 panelists, everyone felt the sourness and flavor of yeast in addition to the original sourness and flavor of yogurt.

The kefir-like carbonate-containing yogurt of the present invention is a yeast Saccharomyces cerevisiae Saccharomyces cerevisiae S4-A strain (patent biological deposit center deposit number) FERM AP-21124) and lactose-fermenting lactic acid bacteria can be fermented together and easily manufactured industrially, and in particular, excessive gas production after production can be suppressed. Therefore, during storage of this kefir-like carbonate-containing yogurt, It has the effect of preventing the swelling and rupture of, and has a remarkable effect of being effective in improving type I allergy such as atopic dermatitis, hay fever, perennial rhinitis,
Since the kefir-like carbonic acid-containing yogurt of the present invention can be easily produced industrially by the production method of the present invention, the industrial utility value is high.

It is a graph which shows the effect of S4-A stock | strain administration with respect to the clinical score of a mouse | mouth back in the confirmation test of the allergy suppression effect using a mouse | mouth. It is a graph which shows the effect of S4-A strain administration with respect to the clinical score of a mouse | mouth ear part in the confirmation test of the allergy suppression effect using a mouse | mouth. It is a graph which shows the effect of S4-A strain administration with respect to mouse | mouth ear thickening in the confirmation test of the allergy suppression effect using a mouse | mouth. It is a graph which shows the effect of S4-A stock | strain administration with respect to the scratching behavior of a mouse | mouth in the confirmation test of the allergy suppression effect using a mouse | mouth.

Claims (4)

Saccharomyces cerevisiae S4-A strain (patent biological deposit center deposit number FERM AP-21124) derived from horse milk liquor, which is a non-lactose fermentative and antiallergic yeast Saccharomyces cerevisiae , and contains lactose-fermenting lactic acid bacteria A kefir-like carbonic acid-containing yogurt effective in improving type I allergic symptoms, wherein excessive carbon dioxide production after production is suppressed. The lactose fermenting lactic acid bacteria, at least Lactobacillus bulgaricus and claim 1 Symbol placement kefir-like carbonated yogurt characterized in that it is a mixed lactic acid bacteria comprising Streptococcus thermophilus. Saccharomyces cerevisiae S4-A strain derived from horse milk, which is a milk component containing milk cream, skim milk powder, and whey powder as needed, and yeast Saccharomyces cerevisiae (patent biological deposit center deposit number) FERM AP-21124) is a non-fermentable lactose as an essential inoculum and is an anti-fermentative and anti-fermenting agent for the main raw material containing as a main ingredient a raw material prepared by adding and mixing appropriate amounts of non-fermentable sugar, shape-retaining agent, and water separation inhibitor in combination with the yeast Saccharomyces cerevisiae and lactose fermenting lactic acid bacteria with antiallergic suppressing excess carbon dioxide produced after manufacture, characterized in that allowed to fermentation by a predetermined amount inoculated, the improvement of the type I allergic symptoms A method for producing an effective kefir-like carbonate-containing yogurt. The method for producing a kefir-like carbonate-containing yogurt according to claim 3 , wherein the inoculum of the yeast Saccharomyces cerevisiae and the lactose-fermenting lactic acid bacterium is 0.5 to 10% by mass with respect to the main raw material, respectively. .

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