JP5750785B2 - Lactic acid bacteria growth promoter - Google Patents

Description

  The present invention relates to a lactic acid bacteria growth promoter and a method for producing fermented milk using the same.

Lactic acid bacteria are a general term for microorganisms that generally produce lactic acid by fermentation, and play an important role in improving the flavor, texture, nutritional value of foods, or imparting preservability.
Conventionally, as fermented foods using lactic acid bacteria, for example, fermented milk products made from milk of mammals typified by yogurt and cheese, and plants such as vegetables typified by various pickles and ryakuyo are used as raw materials. Pickled vegetables, as well as miso and soy sauce are known.
In addition, in recent years, the physiological effects of various lactic acid bacteria such as the improvement of the intestinal flora by ingesting live lactic acid bacteria or the action of regulating the intestines have been clarified. It has been researched and developed.

Therefore, if lactic acid fermentation can achieve growth promotion of lactic acid bacteria, increase of bacterial cell concentration, shortening of fermentation time, etc., it can be said that the industrial utility value is extremely large. So far, lactic acid bacteria growth promoting substances have been searched. It has been broken. For example, sake lees, sake lees extract or enzymatic decomposition product of sake lees (see Patent Literatures 1 to 3), distillation residue of barley shochu (see Patent Literature 4), cocoa mass (Patent Literature 5), calcium salt (Patent Literature 6), Buttermilk (patent document 7), cytidine and thymidine, fermented wort (patent document 8), banana extract (patent document 9) and the like have been reported to have an effect of promoting the growth of lactic acid bacteria.
However, for example, sake lees have a peculiar smell of sake and may adversely affect the flavor of the fermented food, so that there are problems such as limiting the amount of use or limiting the fermented food to be used.

  On the other hand, pineapple fruits are used as flavors of processed foods and foods, or as fermentation raw materials for lactic acid fermented fruits (Patent Document 10). However, it is completely known that the fruits of pineapples have the effect of promoting the growth of lactic acid bacteria. It is not done.

JP-A-3-172171 Japanese Patent Laid-Open No. 5-15366 Japanese Patent No. 2835548 JP 2000-342247 A JP 2006-223244 A Japanese Patent No. 2673333 JP 2000-102380 A Japanese Patent Laid-Open No. 03-130071 Special table 2009-514519 JP 2009-153419 A

  The present invention relates to providing a lactic acid bacteria growth promoter that does not impair the flavor of food, and a method for producing fermented milk using the same.

  As a result of repeated searches for plant materials that can be used in foods, the present inventor surprisingly has an excellent growth promoting effect on lactic acid bacteria, particularly plant lactic acid bacteria, in the fruit of a pineapple genus plant or an extract thereof. And found useful as a lactic acid bacteria growth promoter.

That is, this invention provides the lactic acid bacteria growth promoter which uses the fruit of a pineapple genus plant, or its extract as an active ingredient.
The present invention also provides a method for promoting the growth of lactic acid bacteria, comprising culturing lactic acid bacteria in the presence of a fruit of a pineapple genus plant or an extract thereof.
Moreover, this invention provides the manufacturing method of fermented milk characterized by fermenting milk using lactic acid bacteria in presence of the fruit of a pineapple genus plant, or its extract.
Moreover, this invention provides the solid fermented milk obtained with the manufacturing method of the said fermented milk.

  If the lactic acid bacteria growth promoter of this invention is used, the growth of lactic acid bacteria, especially plant lactic acid bacteria can be promoted. Moreover, according to this invention, fermented milk with good flavor, especially solid type fermented milk which is difficult to produce by fermentation using plant lactic acid bacteria can be produced efficiently in a short time.

The lactic acid bacteria growth promotion effect by each fruit juice or each fruit juice and sake lees mixture is shown. The solidified state of each fermented milk after 36 hours of lactic acid fermentation is shown. Prepare a starter using pineapple juice 1 or pineapple juice 1 and sake lees (1%) as a starter medium, and Lactobacillus plantarum SN13T strain as an inoculum. Each starter is pineapple juice 1 (final concentration 5 and 10% (w / v)). ) -Containing milk medium [No. 1 and 2, no. 6 and 7], milk medium containing pineapple puree (final concentrations 5 and 10% (w / v)) [No. 3 and 4, no. 8 and 9], or milk medium [No. 5 and 10].

In the present invention, the term “pineapple genus plant” refers to a plant belonging to the genus Bromeliaceae, Ananas, or a related plant thereof (for example, a bromeliad pineapple (Bromelia pinguin, English name pinguin)). Means. Among these, a pineapple (scientific name: Ananas comosus English: pineapple) is preferable.
The pineapple is preferably an edible variety of pineapple classified into Cayenne, Red Spanish, Blanco and Queen.

In this invention, it is preferable to use the fruit of a pineapple genus plant as a fruit processed material which gave this physical treatments, such as grinding, shredding, squeezing, and drying. Specific examples of the processed fruit include fruit juice, paste, fruit slice, residue and the like, and fruit juice and paste are preferred from the viewpoint of promoting the growth of lactic acid bacteria.
Here, “fruit juice” refers to a juice obtained by squeezing a fruit, preferably a pulp (100% fruit juice), a concentrated fruit juice, a concentrated reduced fruit juice, and a diluted product thereof.
The “paste-like” refers to a fruit (preferably, a pulp obtained by crushing or grinding) (a puree) and a puree-like product (a puree).
The “residue” means a product obtained by subjecting a discarded part (by-product) of the manufacturing process such as fruit juice, paste or pulp slice to the above physical treatment, and the discarded part includes fruit skin and pulp.
The fruit processed product can be appropriately diluted, adjusted for pH, sterilized, concentrated, filtered, dried or powdered.
For example, to a processed fruit product, a pH adjuster such as sodium citrate is added to adjust the pH to 4 to 8, preferably to pH 5 to 6, and sterilization (at 60 to 120 ° C. for 30 seconds to 20 minutes, What gave 90-105 degreeC for 1-10 minutes etc.) can be used.

In addition, in the lactic acid bacteria growth promoter of the present invention, in addition to using the fruit of a pineapple genus plant, various solvent extracts of the fruit (including processed fruits) may be used as long as the lactic acid bacteria growth promoting action can be exerted. it can.
The extraction means is not particularly limited, and examples thereof include solid-liquid extraction, liquid-liquid extraction, immersion, decoction, leaching, reflux extraction, ultrasonic extraction, microwave extraction, and stirring.

  The extraction solvent may be either a polar solvent or a nonpolar solvent. For example, water; alcohols such as methanol, ethanol, butanol (preferably alcohols having 1 to 4 carbon atoms); propylene glycol, butylene glycol, etc. Polyhydric alcohols; Esters such as ethyl acetate; Hydrocarbons such as n-hexane; Halogenated hydrocarbons such as chloroform; Supercritical carbon dioxide, etc. These may be used alone or in combination of two or more. can do.

Extraction conditions are not specifically limited, For example, it can carry out for 1 minute-several days at 4-120 degreeC, Preferably it is 80-105 degreeC, You may carry out by pH 5-6 at this time.
In order to remove impurities, impurities, and the like from the pineapple fruit extract, separation and purification techniques such as activated carbon treatment, liquid chromatography, liquid-liquid separation, gel filtration, and distillation may be used as appropriate.

Lactic acid bacteria to which the fruit of the pineapple genus plant or an extract thereof can be applied as a lactic acid bacteria growth promoter are not particularly limited. For example, Lactobacillus bacteria, Streptococcus bacteria, Leuconostoc bacteria, Pediococcus bacteria, Bacillus Genus bacteria, lactococcus bacteria, enterococcus bacteria, terragenococcus bacteria, bifidobacteria bacteria and the like.
Of these, plant lactic acid bacteria isolated from plant sources such as cereals, vegetables, fruits, flowers, and medicinal plants are generally less proliferative than animal lactic acid bacteria isolated from animal sources such as livestock meat and milk. It is difficult to produce a solid type yogurt. Therefore, the lactic acid bacteria growth promoter of the present invention can be more effectively applied to plant lactic acid bacteria.

  Here, examples of the plant lactic acid bacteria include Lactobacillus plantarum (Lactobacillus splantarum), Lactobacillus hilgardi (Lactobacillus hilgardi), Lactobacillus sturbum (Lactobacillus bratum), Lactobacillus bacteria, Leuconostoc mesenteroides and other Leuconostoc bacteria, Enterococcus munditi, Enterococcus abium and other Enterococcus bacteria; Tetragenococcus halofu Tetragenococcus genus bacteria such as Tetragenococcus halophilus; Pediococcus pentosaceus, Pediococcus acidus lucid, etc .; Bacillus bacteria etc. can be mentioned.

More specifically, as the plant lactic acid bacteria, Lactobacillus plantarum SN13T strain (NITE P-7), Lactobacillus plantarum SN26T strain (NITE P-8), Lactobacillus plantarum SN35N strain (NITE P-6), Lactobacillus Plantarum strain SN35M (NITE P-5), Lactococcus lactis subspecies Lactis SN26N strain (NITE P-9), Enterococcus species SN21I strain (NITE P-11), Enterococcus munti SN29N strain (NITE P-10) and Enterococcus abium (NITE BP-142), Lactobacillus plantarum JCM 1149 strain, Lactobacillus plantarum JCM 8348 strain, Lactobacillus plantarum IFO307 Ltd. (JCM 1057 strain), Lactobacillus Hirugarudi NBRC15886, Pediococcus pentosaceus LP28 strain, and the like.
Among these, Lactobacillus plantarum is preferable, and Lactobacillus plantarum SN13T strain (NITE P-7) and Lactobacillus plantarum SN35N strain (NITE P-6) are particularly preferable.

As shown in the Examples below, lactic acid fermentation proceeds rapidly by growing lactic acid bacteria in the presence of a fruit of a pineapple genus plant or an extract thereof. Therefore, the fruit of a pineapple genus plant or an extract thereof can be used as a lactic acid bacteria growth promoter when lactic acid fermentation is performed, thereby exhibiting the effect of promoting lactic acid bacteria growth and efficiently producing various fermented products in a short time. It becomes possible.
Fermentation may be performed by inoculating a fermentation raw material with lactic acid bacteria according to a known method in the presence of a fruit of a pineapple genus plant or an extract thereof. For example, a fermented raw material such as milk (preferably containing 0.1 to 20% (w / v) of milk (in terms of dry matter) in 1 L of a medium containing the raw material) a fruit of a pineapple genus plant or an extract thereof, In 1 L of medium, it is preferably 0.1 to 20% (w / v), more preferably 0.1 to 10% (w / v), still more preferably 0.5 to 2 (w / v) in terms of dry matter. %), Inoculated with lactic acid bacteria, and cultured at 25 to 45 ° C. for 10 to 80 hours. Hereinafter, the case of producing fermented milk will be described as an example.

  For example, when yogurt fermentation is performed, an aqueous solution mainly composed of milk whose non-fat milk solid content is adjusted to 8.0% (w / v) or more is used at a temperature of 65 to 130 ° C. for 1 second to 30 minutes. Is sterilized by heating for a period of time, and then cooled to a temperature of 30 to 45 ° C. to prepare a liquid medium containing milk (hereinafter also referred to as “milk medium”). To this milk medium, in 1 L of medium, the fruit of the pineapple genus plant of the present invention or the extract thereof is added so as to be 0.1 to 5% (w / v) in terms of dry matter, and the fruit of the pineapple genus plant or A milk medium containing the extract is prepared. Subsequently, this medium is inoculated with 0.1 to 6% (w / v) of lactic acid bacteria prepared as a starter and having a high concentration. After inoculation, fermentation is performed at a temperature of 30 to 45 ° C. for 3 to 72 hours until the amount of lactic acid bacteria reaches 10 million cells / mL or more.

  For example, in the case of fermented milk beverages, milk (containing 1% (w / v) or more in an aqueous solution) or an aqueous solution prepared by mixing other raw materials with it at a temperature of 65 to 130 ° C. for 1 second to 30 minutes. Heat sterilize for hours and then cool to 30-45 ° C. Subsequently, this is inoculated with 0.1 to 6% (w / v) of lactic acid bacteria as a starter. After the inoculation, fermentation is performed at a temperature of 30 to 45 ° C. for 12 to 72 hours in the presence of the fruit of the pineapple genus plant of the present invention or an extract thereof. The fermented milk drink may be used as a drink as it is, or may be further diluted or sterilized. At this time, in 1 L of an aqueous solution prepared with raw materials such as milk, the content of the fruit of the pineapple genus plant of the present invention or the extract thereof is 0.1 to 2% (w / v) in terms of dry matter. Is preferred.

  In the production of the above fermented milk, in addition to milk as a fermentation raw material, gelatin, agar, sugar, fragrance, pulp, nitrogen source, pH adjuster, and other lactic acid bacteria growth promoting components are usually used for the production of fermented milk. Raw materials can also be used. For example, sugars such as sucrose, glucose, fructose, palatinose and trehalose; sugar alcohols such as sorbitol, xylitol, erythritol and reduced starch syrup; high-intensity sweeteners such as aspartame and acesulfame potassium; Emulsifiers such as carrageenan, xanthan gum, guar gum, etc .; acidulants such as citric acid, lactic acid, malic acid; fruit juices such as lemon juice, orange juice, cuwi juice, pear juice; vitamins; calcium, iron, Minerals such as manganese and zinc; herbal medicines such as licorice, katsura, and ginger; or food additives such as herbs, sodium glutamate, gardenia pigments, silicone, and phosphates can be used.

  Examples of milk that is a fermentation raw material include animal milk such as cow's milk, goat milk, and sheep milk, with milk being particularly preferred. Such milk may be either non-sterilized milk or pasteurized milk, and concentrated milk or condensed milk prepared from these milks, skim milk, partially skimmed milk or powdered milk obtained by drying these powders. Etc.

In the production of the fermented milk of the present invention, the culture of lactic acid bacteria used as a starter is not particularly limited, and the culture medium, culture conditions, etc. may be adopted using known methods, but the pineapple genus of the present invention described above is used. It is preferable to use a plant fruit or an extract thereof as it is, or a solution obtained by adjusting pH or sterilizing it, and further adding a sake lees thereto.
The content of the fruit of the pineapple genus plant or the extract thereof in 1 L of the starter medium is not particularly limited, but is 0.1 to 20% (w / v), more 10 to 20% (w / v) in terms of dry matter. ), And when using sake lees in combination, the mass ratio of the fruit of the pineapple genus plant or its extract: liquor is 1: 0.01 to 0.1, more 1 : 0.05 to 0.09 is preferable. By using a lactic acid bacterium cultured under such conditions as a starter, the fermentation promoting effect can be further improved.
Here, as the “sake lees”, commercially available products or freeze-dried and spray-dried liquors can be used, but the remaining residue after squeezing the sake from “Moromi”, that is, to the liquor mother cultivating a large amount of yeast. Steamed rice and koji are added, and alcohol fermentation is performed for about 3 weeks to obtain “aged moromi”, which is a fermentation product. Further, instead of sake lees, rice shochu lees or rice shochu may be freeze-dried or spray-dried.

  The fermented product (fermented milk) produced using the lactic acid bacteria growth promoter of the present invention thus obtained has a rapid progress of lactic acid fermentation as shown in the examples described later, that is, usually has a very low growth ability. Even when using a plant lactic acid bacterium that is said to be difficult to produce solid type fermented milk, it quickly becomes solid (solid fermented milk). Moreover, the fermented milk is imparted with an excellent flavor and a fragrance specific to pineapple, and is also excellent in texture, appearance and color of the fermented milk.

  According to the method for producing fermented milk of the present invention, the ability to grow lactic acid bacteria can be adjusted as appropriate, and fermented milk of any form such as plain type, soft type, drink type, solid (hard) type, frozen type, etc. can be produced. Is possible.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

Example 1: Fermented milk solidification test using each fruit juice <Bacteria used>
Lactobacillus plantarum plantarum SN13T strain or L. plantarum SN35N strain was used.
These are to the National Institute for Product Evaluation Technology Patent Microorganism Depositary (Address: 2-8-8 Kazusa Kamashitsu, Kisarazu City, Chiba Prefecture), Lactobacillus plantarum SN13T strain (NITE P-7) and Lactobacillus plantarum It has been deposited as SN35N strain (NITE P-6) (Deposit date: July 6, 2004).
<Preparation of fruit juice>
As pineapple juice, fruit juice derived from Okinawa pineapple fruit (fruit juice 100%: manufactured by Pineapple Winery Co., Ltd.) (hereinafter referred to as “pineapple fruit juice 1”), or fruit juice derived from Costa Rica pineapple fruit (fruit juice 100%) [hereinafter, "Pineapple juice 2" was used. These are squeezed pineapple fruits of the pineapple family pineapple genus plant. All juices were found to be turbid, but the Costa Rica pineapple juice was more turbid than the Okinawa pineapple juice.
At this time, when pineapple juice 1 or 2 (50 mL) was freeze-dried, the average was 8 g.
Pineapple fruit juice 1 or 2 is adjusted to pH 5-6 by adding Na citrate, and sterilized by heat sterilization at 100-104 ° C. for 5-10 minutes, sterilized pineapple fruit juice 1 or 2 (pineapple fruit in the total amount) The content of was 16% (w / v) in terms of dry matter.
In addition, as for orange, kiwi or pear pulp, sterilized orange juice, sterilized kiwi juice, or sterilized pear juice was prepared in accordance with the pineapple fruit.

<Preparation of starter>
Under aseptic conditions, lactic acid bacteria were inoculated into 5 mL of a starter medium, and seed culture was performed at 37 ° C. for 24 hours to prepare a starter. The sterilized pineapple juice 1 was used as it was as a starter medium.

<Preparation of milk medium>
Non-fat dry milk (PM) 13% (w / v) aqueous solution (pH adjusted to 5.0 to 5.5 with sodium citrate solution) was autoclaved at 121 ° C. for 15 minutes to prepare a sterilized milk medium. .

[Fermented milk solidification test]
A starter (Lactobacillus plantarum SN13T strain) was prepared according to the above <Preparation of starter>.
Using the sterilized pineapple juice 1 or 2 described in <Preparation of fruit juice> above, the final concentration of pineapple juice is 0% or 1.0% (w / v) in 1 L of the medium under aseptic conditions. A pineapple fruit is added to a milk medium so that it may become 0.16% (w / v) in terms of dry matter, and a pineapple fruit juice-free milk medium or a 1.0% (w / v) pineapple fruit milk medium Was prepared as the main culture medium.
1 mL of each prepared main culture medium was put into each 1.5 mL polyethylene microtube. Furthermore, put in each microtube so that the prepared starter (inoculum) becomes 1.0% (w / v), seal the microtube, and culture by shaking at 37 ° C for 40 hours. Manufactured.
Moreover, shake culture was performed in the same manner as above except that the sterilized pineapple juice was replaced with the sterilized orange juice, sterilized kiwi juice, or sterilized pear juice to produce fermented milk.
The solidification state of each fermented milk was confirmed.

  When pineapple juice 1 was used, the fermented milk solidified by about 70%. When pineapple juice 2 was used, the fermented milk was completely solidified after 40 hours of culture. On the other hand, fermented milk solidified to about 50% when cucumber juice or pear juice was used, and fermented milk only solidified to about 20% with orange juice. That is, it was confirmed that the use of pineapple fruit juice could promote the growth of lactic acid bacteria and solidify the fermented milk.

Example 2: Fermented milk solidification test using pineapple juice or sake lees <Preparation of sake lees and sake lees milk medium>
As the sake lees, commercially available liquors obtained by spray drying were used.
A sake lees spray-dried product (hereinafter also referred to as “Sake lees SD”) is added to the above milk medium to a final concentration of 1.5% (w / v) and contains 1.5% (w / v) sake lees. A main culture medium was prepared.

[Fermented milk solidification test]
Using the sterilized pineapple juice 1 described in the above <Preparation of fruit juice> as the starter medium, and using the Lactobacillus plantarum SN13T strain or Lactobacillus plantarum SN35N strain as the lactic acid bacteria, two starters according to the above <Preparation of starter> Were prepared respectively.

Using the main culture medium to which the sterilized pineapple juice 2 was added to the milk medium or the main culture medium to which sake lees SD was added, according to [Fermented milk solidification test] of Example 1, each starter was used as an inoculum at 37 ° C. For 48 hours, shaking culture was performed to produce fermented milk, and this solidified state was confirmed.
In addition, as a control, fermented milk was produced in the same manner as a main culture medium with nothing added to the milk medium.

As shown in Table 2, when pineapple juice was used, the growth ability of lactic acid bacteria was promoted in any Lactobacillus plantarum strain, and the fermented milk was solidified.
Conventionally, plant lactic acid bacteria have lower growth ability than animal lactic acid bacteria, and it has been very difficult to obtain solid-type fermented milk with plant lactic acid bacteria, and drink-type fermented milk has been the mainstream. From this result, it was confirmed that even if the growth ability was low like plant lactic acid bacteria, the use of pineapple juice greatly increased the growth ability of lactic acid bacteria and allowed the fermented milk to solidify.
Also, as a positive control, sake lees were used at 0.15% (w / v) in the milk medium, but there was a smell peculiar to sake and the smell and flavor of fermented milk were impaired, while pineapple juice was used. When used, the fermented milk was given a flavor and aroma specific to pineapple, so that fermented milk with high commercial value could be produced.

Example 3: Lactic acid bacteria growth promoting effect test using pineapple juice or pineapple juice / sake lees mixture as starter medium <Preparation of pineapple juice / sake lees mixture>
The sake lees SD was added to the sterilized pineapple juice 1 to a final concentration of 1.0% (w / v) to prepare a pineapple juice 1 / sake lees mixture. At this time, the mass ratio of pineapple juice: liquor was 16: 1 in terms of dry matter.

[Lactic acid bacteria growth promotion effect test]
As the starter medium, the sterilized pineapple juice 1 described in Example 1 or the pineapple juice 1 / sake lees mixture was used as it was.
According to <Preparation of starter> in Example 1 above, each of the starter media was inoculated with the Lactobacillus plantarum SN13T strain, then the bacteria were cultured, and the number of bacteria at this time was measured.

  When Lactobacillus plantarum SN13T strain was cultured with pineapple juice 1, the number of lactic acid bacteria was 15 billion per 1 mL of the medium, confirming that pineapple fruit itself has an effect of promoting the growth of lactic acid bacteria. Through multiple experiments, it is confirmed that 2 billion or more per 1 mL of medium constantly increases. In addition, when cultivated with a pineapple juice 1 / sake lees mixture with pineapple juice added to pineapple juice, the number of lactic acid bacteria was 70.0 billion per 1 ml of the medium as champion data. I also found it to increase. That is, all were good as a starter medium, but it was considered that a pineapple juice / sake lees mixture was particularly preferable.

Example 4: Lactobacillus growth promoting effect test using each fruit juice and each fruit juice / sake lees mixture as a starter medium <Preparation of fruit juice, fruit juice / sake lees mixture>
As pineapple juice, concentrated reduced juice obtained by diluting concentrated fruit juice (manufactured by Nomura Dairies) to 100% fruit juice was used. The concentrated reduced fruit juice, which was adjusted to pH 5.7 by adding sodium bicarbonate, was sterilized by heating at 100 ° C. for 8 minutes to obtain a sterilized pineapple fruit juice 3.
The sake lees SD was added to the sterilized pineapple juice 3 to a final concentration of 1.0% (w / v) to prepare a pineapple juice 3 and sake lees mixture. At this time, the mass ratio of pineapple juice: liquor was 16: 1 in terms of dry matter.
In addition, for carrot juice, apple juice and banana juice, sterilized fruit juice and a mixture of each fruit juice and sake lees were prepared from the concentrated fruit juice in accordance with Pineapple Juice 3.

[Lactic acid bacteria growth promotion effect test (1)]
As the starter medium, each of the above sterilized fruit juices or each fruit juice / sake lees mixture was used as it was.
In accordance with <Preparation of starter> in Example 1 above, a culture solution of Lactobacillus plantarum strain SN13T (Lp.13T) previously cultured in an MRS medium (referred to as a pre-preculture medium) is used for each starter medium. After inoculating 1 mL per 100 mL of each starter medium (final concentration: 1 (V / v)%), the bacteria were cultured at 37 ° C. for 24 hours. The 1mL were taken from each starter medium, diluted with a dilution series was made up to ^{10 10} to 10 times, with 0.85% NaCl, anaerobic and 1mL inoculated into BCP agar medium (Nissui Pharmaceutical Co., Ltd.) After culturing under the conditions, the number of bacteria was measured. The results are shown in FIG.

  From FIG. 1, it was confirmed that the pineapple fruit has a growth promoting effect of Lactobacillus plantarum. In contrast, carrot juice, apple juice and banana juice had a weak growth promoting effect on Lactobacillus plantarum.

[Lactic acid bacteria growth promotion effect test (2)]
As the starter medium, the sterilized pineapple juice 3 or the pineapple juice 3 / sake lees mixture was used as it was. The number of bacteria was measured after culturing the bacteria in the same manner as in the lactic acid bacteria growth promoting effect test (1) except that each starter medium was inoculated with Pediococcus pentosaceus LP28 strain. Pediococcus pentosaceus LP28 strain was deposited as NITE P-700 at the Patent Evaluation Depositary Center for Product Evaluation Technology, Japan (address: 2-8-8 Kazusa-Kamashita, Kisarazu-shi, Chiba). (Deposit date: January 27, 2009).
As a result, when the Pediococcus pentosaceus LP28 strain was cultured in pineapple juice 3, the number of lactic acid bacteria was 2.2 billion per 1 mL of the medium. Therefore, the pineapple fruit itself has an effect of promoting the growth of Pediococcus pentosaceus. confirmed. In addition, when cultivated in a pineapple juice 3 / sake lees mixture with pineapple juice added to pineapple juice, the number of lactic acid bacteria was 2.4 billion per 1 mL of the culture medium. It was.

Example 5: Lactobacillus growth-promoting effect test using pineapple juice, pineapple puree or pineapple juice / sake lees-containing milk medium <Preparation of puree>
A pineapple fruit ground with a mixer (pure form) was obtained. At this time, when purey 50mL was dried, it was 8 mg.
Pineapple puree, which has been adjusted to pH 5-6 by adding Na citrate to pineapple puree, is sterilized by heat sterilization at 100-104 ° C for 5-10 minutes (contains pineapple fruit in the total amount) The amount was 16% (w / v) in terms of dry matter.

[Fermented milk solidification test]
Two types of starters described in Example 3 (using pineapple juice 1 or pineapple juice 1 and sake lees mixture as the starter medium) were used.
The sterilized pineapple fruit juice 1 described in Example 1 above, the pineapple fruit juice 1 and sake lees mixture described in Example 3 above, and the sterilized pineapple puree form were added to the milk medium, respectively, to obtain a main culture medium. At this time, the preparation method of each main culture medium was performed according to the method of Example 1, and the content of pineapple juice in each main culture medium was 0%, 5% (w / v) ( The content of pineapple fruit in the total amount is 0.8% (w / v) in terms of dry matter, 10% (w / v) (the content of pineapple fruit in the total amount is 1.6% in terms of dry matter) % (W / v)).
According to the method for producing fermented milk of Example 1, each starter was inoculated into each main culture medium for 36 hours to produce fermented milk, and this solidified state was confirmed. As a control, a main culture medium containing only a milk medium was used.

A starter prepared using pineapple juice as a starter medium was inoculated into a main culture medium containing 10% (w / v) of pineapple juice 1 and cultured for 16 hours. The solidification rate of fermented milk was 100%. In addition, the solidified state of fermented milk after 36-hour culture is shown in FIG.
On the other hand, when a mixture obtained by adding 1% (w / v) of sake lees to pineapple juice 1 was used as a starter medium, the solidification rate of the fermented milk was 100% after culturing for 16 hours. At this time, since the content of sake lees in the main culture medium is as small as 0.01% (w / v), solidification of the fermented milk is considered to be due to the pineapple fruit contained in the main culture medium. Moreover, the fermented milk produced by this starter had no smell peculiar to sake, and was given a scent and flavor peculiar to pineapple.
Furthermore, when the puree was added to the milk medium so as to be 5% (w / v), when cultured for 16, the solidification rate of the fermented milk became 100%, whereas pineapple juice 1 was 5% (w / V), the solidification rate of the fermented milk became 100% in 24 hours to 36 hours (see FIG. 2). From this, it was considered that a puree containing more dietary fiber than fruit juice enhances the growth of lactic acid bacteria and also improves the solidification of fermented milk.
Moreover, although plant lactic acid bacteria were slow growing and it was difficult to solidify fermented milk, if pineapple fruit juice or puree form is used, lactic acid fermentation by plant lactic acid bacteria will be accelerated and fermented milk will be produced in 16 to 24 hours. Since it was solidified, it was thought that the fermentation time could be shortened.

In this way, pineapple fruit has the effect of promoting the growth of lactic acid bacteria, especially plant lactic acid bacteria, so that pineapple fruit is added to milk medium and lactic fermentation is performed to produce solid type fermented milk with good flavor and aroma. Became possible.
Furthermore, when preparing a starter, the use of a starter medium in which about 0.5 to 1.5% of sake lees are added to the pineapple fruit has a higher effect of promoting the growth of lactic acid bacteria. It has become possible to produce solid type fermented milk that has no odor and has a pineapple flavor and aroma.

Claims (9)

A plant lactic acid bacterium growth promoter for milk fermentation comprising a fruit of a pineapple genus plant or an extract thereof as an active ingredient, wherein the plant lactic acid bacterium is Lactobacillus plantarum SN13T strain (NITE P-7) or Lactobacillus plantarum SN35N strain (NITE P) -6) A plant lactic acid bacteria growth promoter.   The plant lactic acid bacteria growth promoter according to claim 1, wherein the fruit of the pineapple genus plant is a processed fruit product. Fermented milk characterized by fermenting milk using Lactobacillus plantarum SN13T strain (NITE P-7) or Lactobacillus plantarum SN35N strain (NITE P-6) in the presence of a pineapple genus fruit or an extract thereof Manufacturing method.   The method for producing fermented milk according to claim 3, wherein a fruit of a pineapple genus plant or an extract thereof, or a lactobacillus plantarum cultivated in the presence of a pineapple genus fruit or an extract thereof and sake lees is used as a starter.   The method for producing fermented milk according to claim 4, wherein the number of bacteria of Lactobacillus plantarum in the starter is 2 billion or more per mL of the medium. Fermented milk is drink type fermented milk, The manufacturing method of fermented milk of any one of Claims 3-5 . Fermented milk is solid type fermented milk, The manufacturing method of fermented milk of any one of Claims 3-5 . Solid fermented milk obtained with the manufacturing method of fermented milk of any one of Claims 3-5 . The solid fermented milk according to claim 8, which is a solid fermented milk having a solidification rate of 100%.

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