JP6770874B2 - Lactic acid bacteria count reduction inhibitor and fermented dairy products containing it - Google Patents

Description

The present invention relates to an agent for suppressing a decrease in the number of lactic acid bacteria during light irradiation and a fermented dairy product containing the same.

In recent years, studies have been conducted on various physiologically active actions of useful microorganisms such as lactic acid bacteria, and it has been reported that these microorganisms have effects such as improving bowel flora, improving bowel movements and strengthening immunity. .. As consumers become more health conscious, interest in foods using these useful microorganisms is increasing, and fermented dairy products such as fermented milk drinks and yogurt can easily ingest these useful microorganisms. Therefore, many products are sold.

By the way, since the physiological action of fermented dairy products often depends on the number of lactic acid bacteria in the product, it is known that tea extract, chlorella extract, iron salt, etc. are added as growth promoting substances when culturing lactic acid bacteria. Has been done.

However, when transporting or selling the product, the product may be exposed to light for a long time, such as being exposed to sunlight or being continuously illuminated in the showcase. Since the number of bacteria present in the product decreases, it has been desired to suppress the decrease in the number of bacteria even in an environment under light irradiation.

So far, the applicant has added food additives such as L-cysteine hydrochloride and vitamin C to fermented dairy products in order to suppress a decrease in the number of bacteria even during light irradiation. (Patent Document 1 and Patent Document 2).

However, although it was possible to suppress the decrease in the number of lactic acid bacteria under light irradiation by adding L-cysteine hydrochloride or vitamin C to fermented dairy products, it is a food additive due to recent nature and health consciousness. There was a demand from consumers to avoid the intake of lactic acid as much as possible.

Japanese Unexamined Patent Publication No. 2002-17254 Japanese Unexamined Patent Publication No. 2001-157547 Special Table 2009-514519

Therefore, it is an object of the present invention to provide a technique for suppressing a decrease in the number of lactic acid bacteria in an environment exposed to light by using a natural product rather than a food additive. It is a thing.

As a result of diligent research to solve the above problems, the present inventors have made one or more active ingredients selected from banana extract, banana juice, processed banana extract and processed banana juice obtained from bananas. By adding it to fermented milk, it was found that the decrease in the number of lactic acid bacteria during light irradiation was suppressed, and the present invention was completed.

That is, in the present invention, the following components (A) to (D):
(A) Banana extract (B) Banana juice (C) Processed banana extract (D) Number of lactic acid bacteria during light irradiation, characterized in that one or more selected from the processed banana juice is the active ingredient It is a decrease inhibitor.

Further, the present invention is a fermented dairy product containing the above-mentioned lactic acid bacterium count reduction inhibitor and lactic acid bacteria.

Further, in the present invention, lactic acid bacteria are cultivated in a medium containing milk as a main raw material to prepare a lactic acid bacterium culture, and then the following components (A) to (D):
A method for producing a fermented dairy product, which comprises blending one or more selected from (A) banana extract (B) banana juice (C) processed banana extract (D) processed banana juice. ..

Furthermore, the present invention is a dialysis treatment solution for banana extract or banana juice, which contains a fraction of the banana extract or banana juice having a molecular weight of 300 Da or less.

Further, the present invention is a fermented dairy product containing the above dialysis treatment solution and lactic acid bacteria.

The agent for suppressing a decrease in the number of lactic acid bacteria during light irradiation of the present invention can suppress a decrease in the number of lactic acid bacteria under light irradiation. In particular, when a processed product of banana extract or a processed product of banana juice is used as the agent for suppressing the decrease in the number of lactic acid bacteria during light irradiation of the present invention, the fermented dairy product to which these are added does not have much banana flavor. For example, it is possible to adjust the flavor to a liking by adding fruit juice or the like other than banana. Therefore, the agent for suppressing a decrease in the number of lactic acid bacteria during light irradiation of the present invention can be used in various fermented dairy products.

In addition, the fermented dairy product to which the agent for suppressing the decrease in the number of lactic acid bacteria during light irradiation of the present invention is added suppresses the decrease in the number of bacteria in an environment exposed to light such as transportation and display, which is useful for improving health. It is a thing.

In the present invention, light refers to natural light such as sunlight or artificial light from an artificial light source, and the wavelength of light is not particularly limited. Examples of artificial light sources include light bulbs, halogen lamps, acetylene lamps, fluorescent lamps, high-pressure mercury lamps, ultra-high pressure mercury lamps, sodium lamps, xenon lamps, metal halide lamps, neon lamps, LEDs, lasers, and the like. Further, the illuminance (unit: lux) of light irradiation described in the present invention is not particularly limited.

The agent for suppressing a decrease in the number of lactic acid bacteria during light irradiation of the present invention suppresses a decrease in the viable number of lactic acid bacteria.

The active ingredients of the lactic acid bacterium count decrease inhibitor (hereinafter referred to as "the present invention inhibitor") of the present invention include component (A) banana extract, component (B) banana juice, and component (C) banana extract. Processed product and component (D) One or more selected from the processed product of banana juice is used.

The varieties of bananas (plants belonging to the genus Musaceae of the Musaceae family, whose fruits are edible) used to obtain the inhibitor of the present invention are not particularly limited, but are, for example, giant cavendish, northern banana, and granane. , Morado, island banana, senorita, lacatan, plantain, etc., and these can be mixed and used.

Examples of the component (A) banana extract that is the active ingredient of the inhibitor of the present invention include extracts such as banana bark, leaves, pericarp, and flesh, and among these, the extract of flesh is particularly preferable. .. The method for producing the banana extract of component (A) is not particularly limited, but it can be easily obtained by, for example, the method described in JP-A-2009-514519. Specifically, for example, 0.4 times the amount of water is added to the peeled banana pulp, and the smooth paste formed by a food blender is centrifuged at 8000 rpm for 20 minutes to obtain a supernatant. .. This supernatant is sterilized in an autoclave at 121 ° C. for 15 minutes, and further centrifuged at 8000 rpm for 20 minutes, and the obtained supernatant is used as a banana extract.

In addition, examples of the component (B) banana juice that is the active ingredient of the inhibitor of the present invention include fruit juice of flesh and peel, and among these, fruit juice of flesh is particularly preferable. Ingredient (B) The method for producing banana juice is not particularly limited, but for example, peeled banana pulp is crushed, and an enzyme such as pectinase or amylase is added thereto for enzyme treatment. After the decomposition of pectin is completed, the paste is filtered, and the obtained filtrate is used as banana juice. If necessary, the banana juice may be dehydrated and concentrated. Since banana juice is marketed by Fructa, Chiquita, etc., it can also be used.

Further, the processed product of the component (C) banana extract, which is the active ingredient of the inhibitor of the present invention, is the one treated with the above component (A), while the processed product of the component (D) banana juice. Is processed using the above component (B).

As the treated product of the above component (C) and the component (D), for example, a dialysis treatment solution obtained by membrane separation, a heated product obtained by heat treatment, a distilled product obtained by distillation, and a precipitate are removed. Examples thereof include the supernatant obtained from the above, the filtrate obtained by filtration, and the like, and among these, the dialysis treatment solution obtained by membrane separation is particularly preferable. Examples of the dialysis treatment solution obtained by membrane separation include a semipermeable membrane dialysis treatment solution treated with a semipermeable membrane such as a cellophane membrane, and an electrodialysis treatment liquid treated with an ion exchange membrane. An electrodialysis treatment solution is preferable. Examples of this electrodialysis treatment solution include a concentrate obtained by electrodialysis treatment (hereinafter, also referred to as “electrodialysis treatment permeate”) and a desalting solution, both of which are used as the active ingredient of the inhibitor of the present invention. Of these, an electrodialysis-treated permeate is particularly preferable. The molecular weight of the electrodialysis-treated permeate can be adjusted by the separation membrane used in the following electrodialysis apparatus, but those containing a fraction having a molecular weight of 300 Da or less are preferable.

Here, as the electrodialysis treatment apparatus used for electrodialysis, for example, the cathode and the anode are alternately partitioned by a plurality of cation exchange membranes and anion exchange membranes, and the cathode chamber, the anode chamber, and the plurality of desorption are performed. Examples include those having a salt chamber and a plurality of concentration chambers. In such an electrodialysis treatment apparatus, a liquid in which an ionic substance is concentrated (concentrated liquid) and a liquid in which the ionic substance is removed (desalted liquid) can be obtained. That is, the portion partitioned by the cation exchange membrane on the anode side and the anion exchange membrane on the cathode side is the concentration chamber, and the liquid returning to the concentration chamber is the concentrate. The portion partitioned by the anion exchange membrane on the anode side and the cation exchange membrane on the cathode side is the desalting chamber, and the liquid returning to the desalting chamber is the desalting liquid. Since the electrodialysis treatment apparatus is commercially available under the name of Microacylizer S3 (manufactured by Astom Co., Ltd.), these can also be used.

As a specific method for obtaining the electrodialysis treatment permeate and the desalting solution, for example, the component (A) or the component (B) is left as it is or removed in the desalting chamber of the electrodialysis treatment apparatus. An example is to perform electrodialysis treatment by refluxing a product diluted with ionized water or the like and refluxing water or the like to a concentration chamber.

The conditions of the above electrodialysis are not particularly limited, but for example, an amount equivalent to 5 to 100% by mass (hereinafter, simply referred to as "%") of the component (A) or the component (B) in the concentration chamber, preferably 10. The electric conductivity of the desalting chamber is balanced (0 millisiemens per centimeter (mS / cm)) by circulating a voltage of 10 to 200 V between the cathode and the anode by refluxing an amount of water equivalent to ~ 60%. Examples thereof include a method obtained by performing electrodialysis treatment until it becomes possible and collecting the concentrated solution. As the liquid to be refluxed to the concentration chamber, for example, an electrolyte solution such as saline solution or citric acid water can be used in addition to water.

In the inhibitor of the present invention, one or more selected from the components (A) to (D) obtained as described above can be used as they are, or these can be further spray-dried, freeze-dried, etc. It may be used in the form of a powder dried by the above means. A fermented dairy product can be obtained by blending the inhibitor of the present invention in fermented milk together with other auxiliary materials that are normally approved to be added to fermented dairy products.

The amount of the inhibitor of the present invention added to the fermented dairy product is not particularly limited, but is preferably 0.1 to 10% by mass (hereinafter, simply indicated by "%"), and is 0.5 to 2%. Is more preferable, and 0.5 to 1% is particularly preferable. Specifically, when the component (A) is used as an active ingredient, 0.1 to 10% is preferable, 0.5 to 2% is more preferable, and 0.5 to 1% is particularly preferable. When the component (B) is used as an active ingredient, 0.1 to 10% is preferable, 0.5 to 2% is more preferable, and 0.5 to 1% is particularly preferable. Further, when the component (C) is used as an active ingredient, 0.07 to 7.3% is preferable, 0.37 to 1.46% is more preferable, and 0.37 to 0.73% is particularly preferable. Furthermore, when the component (D) is used as an active ingredient, 0.07 to 7.3% is preferable, 0.37 to 1.46% is more preferable, and 0.37 to 0.73% is particularly preferable.

The time for adding the inhibitor of the present invention to the fermented dairy product is preferably after the completion of culturing the lactic acid bacterium, but the present invention is not limited to this, and the inhibitor may be added before or during the culturing of the lactic acid bacterium. It is also possible to add it in multiple times. In particular, when the inhibitor of the present invention is added to the lactic acid bacterium culture obtained after the lactic acid bacterium culture is completed, the decrease in the number of lactic acid bacteria during light irradiation can be strongly suppressed.

Here, the fermented dairy products include fermented soybean milk, fermented milk specified by the Ordinance of the Ministry of Milk, etc., beverages such as dairy lactic acid bacteria beverages, hard yogurt, soft yogurt, plain yogurt, kefir, cheese and the like. Is. Further, the fermented dairy product of the present invention includes foods and drinks using various lactic acid bacteria, for example, plain type, flavored type, fruit type, sweet type, soft type, drink type, solid (hard) type, frozen type and the like. Fermented milk, lactic acid bacteria beverage, kefir, cheese, etc. are included.

These fermented dairy products include sweeteners such as syrup and other food materials such as various sugars, thickeners, emulsifiers, and various vitamins, as required for the above-mentioned lactic acid bacteria culture. Obtained by blending arbitrary ingredients. Specific examples of these food materials include sugars such as sucrose, glucose, fructose, carrageenan, trehalose, lactose, xylose, and malt sugar, sorbitol, xylitol, erythritol, lactitol, palatinit, reduced water candy, and reduced malt sugar water candy. High-sweetness sweeteners such as sugar alcohols, aspartame, somatine, sucralose, assesulfam K, stevia, agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, gellan gum, carboxymethyl cellulose, soybean polysaccharide, propylene glycol alginate, etc. Various thickeners (stabilizers), sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitol fatty acid ester, emulsifiers such as lecithin, milk fat such as cream, butter, sour cream, citric acid, lactic acid, acetic acid, apple Acidulants such as acid, tartrate, gluconic acid, various vitamins such as vitamin A, vitamin B, vitamin C, vitamin E, minerals such as calcium, magnesium, zinc, iron, manganese, yogurt, berry, etc. Flavors such as orange, carrageenan, perilla, citrus, apple, mint, grape, apricot, pair, custard cream, peach, melon, banana, tropical, herb, tea, coffee, etc. Can be mentioned.

The lactic acid bacterium to be cultivated to obtain the fermented dairy product is not particularly limited as long as it is a lactic bacterium usually used for food production. For example, Lactobacillus casei, Lactobacillus casei, Lactobacillus casei, etc. (Lactobacillus paracasei), Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus cremoris, Lactobacillus helveticus, Lactobacillus helveticus, Lactobacillus helveticus Lactobacillus fermentum, Lactobacillus yoghurti, Lactobacillus yoghurti, Lactobacillus subspecies. Bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus), Lactobacillus delbrueckii subspice. Lactobacillus delbrueckii subsp. Delbrueckii, Lactobacillus johnsonii and other Lactobacillus bacteria, Streptococcus thermophilus and other Streptococcus thermophilus, and Lactobacillus subsp. Lactobacillus subsp. Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Lactis. Bifidobacterium genus Lactococcus lactis subsp. Cremoris, Lactococcus plantarum, Lactococcus raffinolactis, Enterococcus faecalis, Enterococcus faecalis, Enterococcus faecalis, Enterococcus faecalis Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium addresscentis, etc. adolescentis), Bifidobacterium bifidum, Bifidobacterium catenulatum, Bifidobacterium pseudocatenulatum, Bifidobacterium angulatum Bifidobacterium spp. And other bacteria can be mentioned. Among these lactic acid bacteria, Lactobacillus bacteria are preferable, and among these, Lactobacillus casei or Lactobacillus gasseri is more preferable, and in particular, Lactobacillus casei YIT9029 (FERM BP-1366, consignment date: January 12, 1981). , Independent Administrative Institution Industrial Technology Research Institute Patent Organism Depositary Center (1-1-1, Higashi-1-1, Tsukuba-shi, Ibaraki-shi, Japan 305-8566, Central 6th) is preferable.

Further, in order to obtain the fermented milk product, although culture conditions for culturing lactic acid bacteria is not particularly limited, for example, lactic acid bacteria in medium containing milk as a main raw material, the number of bacteria in the culture medium 1.0 × 10 ³ to 1 Conditions include inoculation at a temperature of about .0 × 10 ⁹ cfu / ml and culturing this at a temperature of about 30 to 40 ° C. for about 1 to 7 days. Further, as the culture conditions at this time, a method suitable for culturing the lactic acid bacteria used from standing, stirring, shaking, aeration, etc. may be appropriately selected.

The fermented dairy product containing the inhibitor of the present invention thus obtained can suppress a decrease in the number of lactic acid bacteria when stored under light irradiation.

It has been conventionally known that a banana extract is added to a medium and cultured in order to promote the growth of lactic acid bacteria (Patent Document 3). However, the inhibitor of the present invention does not have the idea of increasing the growth of lactic acid bacteria at all, but suppresses the decrease in the number of lactic acid bacteria caused by light irradiation. Therefore, the banana extract promotes the growth of lactic acid bacteria. It is based on a different technical idea. The inhibitor of the present invention does not have the effect of suppressing a decrease in the number of lactic acid bacteria during shading, but is effective only during light irradiation.

Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.

Manufacturing example 1
Production of electrodialysis permeate and desalting solution for banana juice (1):
Concentrated banana juice (Brix68.2) was diluted 5-fold with deionized water, and this was diluted with an electrodialysis treatment device (membrane cartridge: AC-220-550, molecular weight cut-off 300 Da, product name: Microacylizer S3, device manufacturer: 500 g was put into the desalting chamber of Astom Co., Ltd.). The Brix of the 5-fold diluted solution of concentrated banana juice was 13.9. 300 g of deionized water was placed in the concentration chamber. Using a 5% aqueous sodium sulfate solution as the electrode solution, electrodialysis treatment was performed for about 8 hours until the electrical conductivity of the desalting chamber became equilibrium, and then the desalted solution (Brix13.9) and the concentrated solution (Brix1.9) were subjected to electrodialysis treatment. ). This concentrated solution was used as an electrodialysis-treated permeate of banana juice.

Here, the Brix value is a value corresponding to the mass percentage of the sucrose solution at 20 ° C., which is the sugar content measured by the Brix refractometer and is a value that serves as a guide for the solid content concentration.

Manufacturing example 2
Banana extract production:
250 g of peeled banana pulp and 100 mL of water were placed in a food blender to form a smooth paste. The paste was centrifuged at 8000 rpm for 20 minutes to obtain a supernatant. The supernatant was sterilized in an autoclave at 121 ° C. for 15 minutes, and further centrifuged at 8000 rpm for 20 minutes. The obtained supernatant was used as a banana extract (Brix17).

Trial example 1
Test to suppress decrease in lactic acid bacteria count in light irradiation storage:
Using 10% skim milk powder as the basal medium, the culture medium was prepared by heat sterilization at 100 ° C. for 15 minutes. This medium was inoculated with 0.1% of a starter of Lactobacillus casei (YIT9029) (initial number of bacteria: 1.5 × 10 ⁶ cfu / ml) and cultured at 37 ° C. for 24 hours to obtain a lactic acid bacterium culture. It was. Syrup and water are added to this lactic acid bacterium culture, and the electrodialysis treatment permeate (Brix 1.9) obtained in Production Example 1 is further added so as to be 0.73% with respect to the lactic acid bacterium beverage to prepare a lactic acid bacterium beverage. did. This lactic acid bacteria beverage was designated as Example 1.

In addition, a lactic acid bacterium beverage was prepared by the same method as in Example 1 except that a water-diluted solution of concentrated banana juice (Brix17) was added to the lactic acid bacterium beverage so as to be 1%. It was set to 2.

Further, a lactic acid bacterium beverage was prepared by the same method as in Example 1 except that the banana extract (Brix17) was added so as to be 1% with respect to the lactic acid bacterium beverage, and this was designated as Example 3.

Further, the lactic acid bacteria beverage is prepared by the same method as in Example 1 except that the desalting solution (Brix13.9) obtained in Production Example 1 is added so as to be 1.22% with respect to the lactic acid bacteria beverage. It was prepared and designated as Example 4.

On the other hand, a lactic acid bacterium beverage was prepared by the same method as in Example 1 except that the banana component was not contained, and this was designated as Comparative Example 1.

Photostability tester for lactic acid bacteria beverages of Examples 1 to 4 and Comparative Example 1 (1200 lux, 10 ° C. environmental conditions, product name: Program photostability tester LST-2000, device manufacturer: Tokyo Rika Kikai Co., Ltd.) The viable cell count was measured immediately after the start of storage and 7 days after storage by the dilution plate method. In addition, the survival rate ((a)) of the bacteria in this lactic acid bacteria beverage was calculated by the following formula [Equation 1]. Furthermore, from the amount of each banana component added to the lactic acid bacteria beverage and its Brix, the Brix ((b)) derived from the banana component in the lactic acid bacteria beverage and the survival rate per unit solid content concentration (Brix 1) in the lactic acid bacteria beverage (Brix 1) The theoretical value) ((c)) was obtained.

Furthermore, the flavor of the lactic acid bacteria beverage immediately after the start of storage was evaluated according to the following evaluation criteria. The results are shown in Table 1.

<Flavor evaluation criteria>
Score: Content 5: No banana flavor.
4: There is almost no banana flavor.
3: The banana flavor is slightly felt.
2: You can feel the flavor of banana.
1: The banana flavor is strongly felt.

As is clear from Table 1, Example 1 to which the electrodialysis treatment permeate was added, Example 2 to which the banana juice was added, Example 3 to which the banana extract was added, and Example 4 to which the desalted solution was added were shown. Compared with Comparative Example 1, which is an additive-free lactic acid bacterium beverage, the survival rate was higher, and it was confirmed that the effect of suppressing the decrease in the number of lactic acid bacteria was suppressed when stored under light irradiation. In particular, Example 1 to which the electrodialysis treatment permeate was added had the highest effect of improving the survival rate per Brix 1, and was extremely excellent in the effect of suppressing a decrease in the number of lactic acid bacteria during light irradiation.

Further, in Example 1 in which the electrodialysis treatment permeate was added, although the Brix derived from the banana component in the lactic acid bacteria beverage was low, the effect of suppressing the decrease in the number of lactic acid bacteria during light irradiation was high, and the banana flavor was almost felt. I couldn't. Therefore, it was confirmed that the electrodialysis-treated permeate has good usability because it can be prepared to have a desired flavor by adding fruit juice or the like other than banana.

Manufacturing example 3
Production of electrodialysis permeate and desalting solution for banana juice (2):
Concentrated banana juice (Brix68.2) was diluted 5-fold with deionized water, and this was diluted with an electrodialysis treatment device (membrane cartridge: AC-220-550, molecular weight cut-off 300 Da, product name: Microacylizer S3, device manufacturer: 500 g was put into the desalting chamber of Astom Co., Ltd.). The Brix of the 5-fold diluted solution of concentrated banana juice was 12.3. 300 g of deionized water was placed in the concentration chamber. Using a 5% aqueous sodium sulfate solution as the electrode solution, electrodialysis treatment was performed for about 8 hours until the electrical conductivity of the desalting chamber became equilibrium, and then the desalted solution (Brix12.3) and the concentrated solution (Brix0.87) were subjected to electrodialysis treatment. ). This concentrated solution was used as an electrodialysis-treated permeate of banana juice.

Examination Examination 1:
Test to suppress decrease in lactic acid bacteria count in light-shielded storage:
Using 10% skim milk powder as the basic medium, add the electrodialysis permeate (Brix 0.87) obtained in Production Example 3 to 1.82%, heat sterilize at 100 ° C for 15 minutes, and incubate. The medium was adjusted. 0.1% of Lactobacillus casei (YIT9029) starter was inoculated into this culture medium (initial number of bacteria: 1.5 × 10 ⁶ cfu / ml), and the cells were cultured at 37 ° C. for 24 hours to prepare a lactic acid bacterium culture. Obtained. Syrup and water were added to this lactic acid bacterium culture to prepare a lactic acid bacterium beverage (test product 1) containing 0.41% of an electrodialysis treatment permeate.

Further, a lactic acid bacteria beverage was prepared by the same method as in Test Product 1 except that the aqueous dilution of concentrated banana juice (Brix17) was added to the medium so as to have a concentration of 2.2%. The obtained lactic acid bacteria beverage contained 0.5% of banana juice, and this was designated as Test Product 2.

Further, a lactic acid bacteria beverage was prepared by the same method as in Test Product 1 except that the banana extract (Brix17) obtained in Production Example 2 was added to the medium so as to have a content of 2.2%. .. The obtained lactic acid bacteria beverage contained 0.5% of banana extract, which was designated as Test Product 3.

Further, a lactic acid bacteria beverage was prepared by the same method as in Test Product 1 except that the desalting solution (Brix12.3) obtained in Production Example 3 was added to the medium so as to have a concentration of 6.1%. .. The obtained lactic acid bacteria beverage contained 1.38% of a desalting solution, and this was designated as Test Product 4.

On the other hand, a lactic acid bacterium beverage was prepared by the same method as in Test Product 1 except that the banana component was not contained, and this was designated as Test Product 5.

The lactic acid bacteria beverages of Test Products 1 to 5 were stored at 10 ° C. in a light-shielded environment, and the survival rate ((d)) of the bacteria was calculated from the number of bacteria immediately after the start of storage and 14 days after storage. In addition, the Brix ((e)) derived from the banana component in the lactic acid bacteria beverage was determined from the content of each banana component in the lactic acid bacteria beverage and its Brix. The results are shown in Table 2.

Comparing the survival rates of the bacteria of the test products 1 to 4 and the test products 5 after 14 days of light-shielding storage, the survival rates of the test products 1 to 4 were equal to or worse than those of the test products 5. .. Therefore, it was clarified that the electrodialysis-treated permeate of banana juice, banana juice, banana extract and desalted solution do not have the effect of suppressing the decrease in the number of bacteria during light-shielded storage.

Since the lactic acid bacterium inhibitor at the time of light irradiation of the present invention can suppress a decrease in the number of lactic acid bacteria under light irradiation, it is highly useful at the time of storage in an environment exposed to light. In particular, when a processed product of banana extract or a processed product of banana juice is used as an inhibitor of the decrease in the number of lactic acid bacteria during light irradiation of the present invention, the fermented dairy products to which these are added do not have much banana flavor and other By adding fruit juice or the like, it is possible to adjust the flavor to a liking. Therefore, the agent for suppressing a decrease in the number of lactic acid bacteria during light irradiation of the present invention can be used in various fermented dairy products.
that's all

Claims (6)

An agent for suppressing a decrease in the number of lactic acid bacteria during light irradiation, which comprises a fraction having a molecular weight of 300 Da or less in a dialysis treatment solution of banana extract and / or banana juice as an active ingredient. The agent for suppressing a decrease in the number of lactic acid bacteria during light irradiation according to claim 1, wherein the dialysis treatment solution is an electrodialysis treatment solution. A fermented dairy product containing the lactic acid bacterium count decrease inhibitor during light irradiation according to claim 1 or 2 ( excluding those containing banana juice ). Lactic acid bacteria are cultivated in a medium containing milk as a main raw material to prepare a lactic acid bacterium culture, and then a fraction having a molecular weight of 300 Da or less of a banana extract and / or a dialysis treatment solution of banana juice is added to the lactic acid bacterium culture. A method for producing a fermented dairy product. The method for producing a fermented dairy product according to claim 4, wherein the dialysis treatment liquid is an electrodialysis treatment liquid. Fermented dairy products containing a fraction of a banana extract and / or a dialysis treatment solution of banana juice having a molecular weight of 300 Da or less and lactic acid bacteria ( excluding those containing banana juice ).