JP6858126B2 - Plant-derived lactic acid bacteria growth agent, fermented product to which the growth agent is added, and preparation method - Google Patents

Description

The present invention belongs to the field of microbial fermentation and food processing technology, and in particular, in fermented foods, a plant-derived lactic acid bacterium growth agent that plays an important role in the number of plant-derived lactic acid bacteria viable, and the growth agent are utilized. Regarding the fermented product produced and the method for preparing the same.

Probiotics are living microorganisms that have beneficial effects on the host, settling in the human intestine and reproductive system, and improving the balance of the host's microorganisms by producing certain health effects. It is a general term for living microorganisms that have beneficial effects on the body. Currently, the most powerful products in the world research are complex active probiotics consisting mainly of various microorganisms, which are widely applied in the fields of bioengineering, industry and agriculture, food safety and life / health, and their probiotics. Features have been convinced and accepted by a wider range of consumers. Lactic acid bacteria, which belong to one of the probiotics, are well tolerated in the human digestive system, balance the intestinal flora, promote digestion and absorption in the human body, regulate cholesterol, regulate blood lipids, and regulate blood lipids in the human body. It has health functions such as strengthening immunity, preventing cancer and suppressing tumor growth. Therefore, the development of pure plant-derived lactic acid bacteria products with a high viable count has positive significance for improving the health of consumers. The probiotic products currently on the market are pure probiotics, mainly containing Streptococcus thermophilus and Lactobacillus del Bruecki subspecies Bulgaricus as the main fermenting agents and at the same time adding other functional probiotics. There are very few fermented tics products, and all viable bacterial products have not been tested for germs.

Plant-derived lactic acid bacteria grow slowly in milk, have poor lactic acid-producing ability, and are difficult to curd. Many studies at home and abroad have tried to solve this problem, but there are some defects and it is difficult to actually produce it. In Non-Patent Document 1 and Non-Patent Document 2, the promoting action of plant-derived lactic acid bacteria such as different protein components in fish peptone on milk fermentation was studied, but the fish peptone used was reagent grade; at the same time, the fermentation time. It was relatively long (24 hours), costly, and difficult to meet the production requirements of the actual product. Patent Document 1 discloses a formulation of an active plant-derived lactic acid bacterium growth agent, and the viable content of the plant-derived lactic acid bacterium is increased. However, the composition of the reagents used is complicated, and the fermentation time is relatively long (24 to 72 hours). Patent Document 2 discloses fermented milk of plant-derived lactic acid bacteria and a method for preparing the same, and by adding mainly appropriate amounts of amino acids and nucleotides, the limiting factor of growth and reproduction of plant-derived lactic acid bacteria in milk is released. However, the additive composition is complicated, the cost is high; and the fermentation time when the pure plant-derived lactic acid bacterium is fermented is relatively long (15 hours). In Non-Patent Document 3, the proliferative effect of soybean peptide on plant-derived lactic acid bacteria was studied, and the viable cell count was relatively high, but the fermentation time was relatively long (48 h).

There are relatively few studies on the growth of plant-derived lactic acid bacteria in foreign countries, and a Japanese company used grain residue extract to grow plant-derived lactic acid bacteria, but it has a proliferative effect only on some plant-derived lactic acid bacteria, and The fermentation time is relatively long (more than 16 hours), and in particular, the growth effect on a certain plant-derived lactic acid bacterium (for example, plant-derived lactic acid bacterium ST-III) is not ideal. This is mainly because the genetic differences of plant-derived lactic acid bacteria are relatively large, and the nutritional needs of different strains are different.

In the above domestic and foreign studies, all the inspections for contamination of plant-derived lactic acid bacteria in purely fermented products are ignored. Even if the growth methods studied have the advantages of short fermentation time and high viable cell count, they are all meaningless without testing for germs. It is generally known that milk and common foods always contain heat-resistant Bacillus cereo-contamination and are difficult to kill, and the rapid growth of plant-derived lactic acid bacteria suppresses the growth of germs. If not, germs in fermented milk significantly exceed the norm; in particular, some bad bacteria, such as Bacillus cereus, staphylococci, etc., are significantly harmful to human health. Therefore, the method for growing plant-derived lactic acid bacteria studied is required to suppress the growth of various germs by not only having a good enrichment effect but also having a high viable cell count; and rapid growth.

Adding a growth agent during the fermentation process is a feasible solution to reduce the growth and lactic acid production time of plant-derived lactic acid bacteria in milk. Searching for the components of the growth agent is the key to increasing the activity of plant-derived lactic acid bacteria (increasing the number of viable bacteria), shortening the fermentation time, and controlling harmful germs. Fermented products produced with a plant-derived lactic acid bacterium growth agent are first of all relatively highly required in terms of the viable cell count of the product, and at the same time, the fermentation time should be shortened and the content of other harmful germs should be reduced as much as possible. Required; Also, the viable cell count within the storage time is relatively high, ensuring the long-term efficacy of the product. In the food industry field, research on highly efficient lactic acid bacillus growth agents has become the focus and forefront of biotechnology research in the technical field.

Chinese Patent No. CN102715235A: 2012-10-10 << Drinks of live plant-derived lactic acid bacteria and their preparation methods >> Chinese Patent No. CN103004984A: 2013-04-03 << Fermented milk of plant-derived lactic acid bacteria and its preparation method >>

Paper << Study of Growth Limiting Factors in Skim Milk System of Plant-derived Lactic Acid Bacteria ST-III >> [Chen et al., Food and Fermentation Industry, 2008, 34 (10): 53-57] << Classification and Separation Research of Effective Foreign Additives Fish Peptone Components >> [Chen et al., Dairy Science and Technology, 2010, 4: 201-204] Paper << Optimization of fermentation process of plant-derived lactic acid bacteria ST-III skim milk >> [Hanahochin et al., Agricultural Engineering Bulletin, 2014, 30 (23711): 276-284]

The technical problem to be solved by the technical solution of the present invention is that the existing plant-derived lactic acid bacterium growth agent has a growth effect on some specific plant-derived lactic acid bacteria, the fermentation time is relatively long, and the growth effect. It is to provide a new type of growth agent for the defect that is not remarkable. By adding the growth agent, the content of plant-derived lactic acid bacteria can be clearly increased, the fermentation time is relatively short, the mouthfeel is good, and contamination by various germs can be reduced. Solve difficult problems. At the same time, the growth agent is used to improve various kinds of fermented foods, and further provide fermented foods having a high content of plant-derived lactic acid bacteria and methods for preparing the same.

To achieve the above invention object, a vegetable lactobacilli proliferation agent technical solution, a vegetable lactobacilli proliferation agents, vegetable proteins said vegetable lactobacilli proliferation agent through the material comprising the protease or protease It is an enzymatically decomposed mixture after the decomposition reaction. The protease is one of a plant protease, an animal protease or a microbial protease or a mixture thereof; a substance containing a protease is a substance containing a plant protease, a substance containing an animal protease or a substance containing a microbial protease. Or it is a mixture.

To achieve the above invention object, the technical solution of the fermentation product with added plant lactobacilli proliferation agent, a fermented product with added plant lactobacilli proliferation agent, said vegetable lactobacilli proliferation agent It is an enzymatically decomposed mixture after a vegetable proteolytic reaction through a protease or a substance containing a protease, and the weight percent of the fermented product containing a plant-derived lactic acid rod- growing agent is 0.1 to 20%. The protease in the above-mentioned vegetable lactic acid rod growth agent is one of plant protease, animal protease or microbial protease or a mixture thereof; the substance containing protease is a substance containing plant protease, a substance containing animal protease or a microorganism. One of the substances containing protease or a mixture thereof. The fermented product is fermented milk or live-bacterial drinking water or live-bacterial cosmetics.

The vegetable protein can be selected from soybean protein, green bean protein, chick protein, pea protein, sora bean protein, green bean protein, wheat protein or a mixture thereof. The above-mentioned plant protease is usually selected from a fruit protease, a vegetable protease, a medicinal plant protease (for example, Luo Han Guo protease, a long potato protease) or a mixture thereof. Substances containing these plant proteases are fruits, vegetables or medicinal plants. When selecting an animal protease, it can be specifically a pancreatic protease, a gastric protease, chymotrypsin or a mixture thereof.

When selecting a microbial protease, specifically, the protease of Likeniformis, the protease of Black Aspergillus, the protease of Bacillus amyloliquefaciens, the protease of Bacillus subtilis, the protease of Rizomcol Miehei, the protease of Rice Aspergillus, and the protease of lactose fermenting yeast. It can be one or a mixture of proteases, Mucor-Psillus proteases, Aspergillus meleus proteases, and Cryphonectria parasitica (Chrysanthemum blight) proteases.

The present invention further provides that it is possible to said vegetable lactobacilli proliferation agent reaches 1.0 × 10 9 ^cfu / g in viable increased surface vegetable lactobacilli.

The method for producing fermented milk of the above fermented product includes a step (1) of mixing milk and a plant-derived lactic acid rod growth agent with a weight ratio of 100: 0.1 to 20 and a step (2) of sterilizing and cooling to 37 ° C. , a step of inoculating until a final concentration of vegetable Lactobacillus reaches ^{1.0 × 10 5 -1.0 × 10 8} cfu / g (3), is fermented until curds, fermentation time does not exceed 12h Step (4) and.

In the method for producing live bacterium drinking water, a step (1) of mixing pure water and a plant-derived lactic acid lactic acid rod growth agent with a weight ratio of 100: 0.1 to 20 and a mixed solution of the above step (1) are preheated. The step (2) of raising the temperature to 65 ° C, achieving homogenization at 20 MPa, sterilizing, and cooling to 37 ° C, and inoculating and fermenting for 16 hours, the final concentration of plant-derived lactic acid rod bacteria is 2.0 × Vitamin C was added at a ratio of 200 mg / 100 ml in the product of the step (3) to reach 10 ⁹ cfu / g and the product of the step (3), and the final concentration of the plant-derived lactic acid rod was 2. The step (4) of diluting to 0 × 10 ^{8 cfu / g is included.}

The above-mentioned method for producing live bacterial cosmetics includes a step (1) of mixing the cosmetic and a plant-derived lactic acid bacillus growth agent with a weight ratio of 100: 0.1 to 20, a step of sterilizing (2), and a step of inoculating and fermenting. (3) and.

The plant-derived lactic acid bacillus growth agent and its fermented product provided by the technical solution of the present invention have the following advantages. (1) Since the growth agent belongs to a naturally edible mixture, no side effects occur on the human body; (2) The fermentation time is shortened when the growth agent is used, so that contamination by harmful germs can be prevented. ; (3) viable for viable cell count when implementing the growth of vegetable lactobacilli by the proliferation agent has reached 1.0 × 10 9 ^cfu / g, the number of live bacteria is produced by other growth agents Much more than the number; (4) Since the cost of using the growth agent is low, the production cost of plant-derived lactic acid bacillus products can also be reduced.

In order to explain the technical solution of the present invention more clearly, the present technical solution will be introduced concretely by combining experiments and test results. A vegetable lactic acid rod growth agent (hereinafter, lactic acid rod bacterium is simply referred to as lactic acid bacterium) is an enzymatically decomposed mixture after a plant protein decomposition reaction through a protease; the vegetable protein is soybean protein or green bean protein, chick protein, and sardine. You can choose from bean protein, sora bean protein, green bean protein, wheat protein or a mixture of these proteins. The above-mentioned plant protease is usually selected from a fruit protease, a vegetable protease, a medicinal plant protease (for example, Luo Han Guo protease, a long potato protease) or a mixture thereof. Substances containing these plant proteases are fruits, vegetables or medicinal plants. When selecting an animal protease, it can be specifically pancreatic protease, gastric protease, or chymotrypsin.

When selecting a microbial protease, specifically, the protease of Likeniformis, the protease of Black Aspergillus, the protease of Bacillus amyloliquefaciens, the protease of Bacillus subtilis, the protease of Rizomcol Miehei, the protease of Rice Aspergillus, and the protease of lactose fermenting yeast. It can be one or a mixture of proteases, Mucor-Psillus proteases, Aspergillus meleus proteases, and Cryphonectria parasitica (Chrysanthemum blight) proteases.

In the above method for producing a plant-derived lactic acid bacterium growth agent, a vegetable protein and a plant protease are subjected to an enzymatic decomposition reaction in an aqueous solution at 25 ° C to 80 ° C for 0.5 to 8 hours.
(Example 1)

In order to confirm the action of the growth agent, 0.5 to 10% of the above-prepared plant-derived lactic acid bacterium growth agent was added to milk, sterilized at 95 ° C. for 10 minutes, and inoculated to have a final concentration of 1.0 × 10. ⁵ -1.0 × give ¹⁰ 8 cfu / g of vegetable lactic acid bacteria ST-III, fermented until curd (not exceeding 12h), the pollution by counting the number of aerobic bacteria total colony through LB plates It is inspected and the viable count of plant-derived lactic acid bacteria is counted through an MRS plate. The results of the curdling test obtained by this method are summarized in Table 1.

Pure fermented milk experimental results of plant-derived lactic acid bacteria

According to the experimental results in Table 1, the growth agent can promote the rapid growth and coagulation of the plant-derived lactic acid bacterium ST-III in milk, and the number of viable bacteria within the quality retention period of 30 days. It was proved that the change was not large, there was no contamination by various germs; and the viable count of plant-derived lactic acid bacteria was relatively high.
(Example 2)

An enzymatic decomposition reaction is carried out with soy protein and fig protease to produce a growth agent, and the growth agent is mixed with raw milk, inoculated and fermented to observe the state of curdling, and the sample is serially diluted and counted. Was refrigerated for 30 days and then counted; in order to compare the effects of the growth agents, a comparative test was conducted using soybean peptone and casein peptone as the growth agents, and the results are summarized in Table 2.

Results of comparative tests using soybean peptone and casein peptone as growth agents

As can be seen from Table 2, the enrichment effect of the enrichment agent according to the technical solution of the present invention far exceeded the effects of soybean peptone and casein peptone.
(Example 3)

By a method similar to the above example, a growth agent is produced by performing an enzymatic decomposition reaction with a protease of soy protein and pineapple, the growth agent is mixed with raw milk, fermented and inoculated, and the state of curdling is observed. The results are summarized in Table 3.

（実施例４） Experimental effect of producing a growth agent by performing an enzymatic decomposition reaction with soy protein and pineapple protease

(Example 4)

An enzymatic decomposition reaction was carried out with the above soy protein and 100% pineapple juice to produce a growth agent, and the growth agent was mixed with raw milk for fermentation and inoculation, and the state of curdling was observed. The results are summarized in Table 4. ..

（実施例５） Experimental effect of producing a growth agent by performing an enzymatic decomposition reaction with soy protein and 100% pineapple juice

(Example 5)

Table 5 summarizes the test results of the growth agents produced by performing enzymatic decomposition reactions with soybean protein and some of the following plant proteases.

（実施例６） Extract effects of different plant proteases

(Example 6)

Other vegetable proteins can be used in place of the above soy protein, and other vegetable proteins were enzymatically decomposed with pineapple juice to produce a growth agent, and the test results are summarized in Table 6 below.

（実施例７） Experiment effect of enrichment of proliferator by enzymatically decomposing different vegetable proteins with pineapple juice

(Example 7)

Animal proteases can also be used instead of the above plant proteases, and animal proteases were enzymatically decomposed with soy protein to produce proliferators, and the test results are summarized in Table 7 below.

（実施例８） Enrichment experiment effect by different animal proteases

(Example 8)

A microbial protease can be used instead of the above plant protease, and the microbial protease is enzymatically decomposed with soy protein to produce a growth agent, and the test results are summarized in Table 8 below.

（実施例９） Enrichment experiment with different microbial proteases

(Example 9)

The plant-derived lactic acid bacterium growth agent is soybean + 100% pineapple juice.
Instead of the plant-derived lactic acid bacterium ST-III, a strain of another plant-derived lactic acid bacterium can also be used.

Growth test with different plant-derived lactic acid bacteria

By using the above-mentioned plant-derived lactic acid bacterium growth agent, a plurality of types of fermented products having a high viable cell count can be produced, and the following Examples 10 to 18 describe the production process of many types of fermented products.
(Example 10: Fermented milk of plant-derived lactic acid bacteria)

Fermented milk formulation of plant-derived lactic acid bacteria: raw milk 80%, growth agent 2% (solid content), appropriate amount thickener, sucrose 7%, orange juice 5%.

Preparation method: The above mixed solution is preheated, heated, homogenized at 65 ° C. and 20 MPa, sterilized by heat retention at 95 ° C. for 10 minutes, and then cooled to 37 ° C. Inoculated (ST-III inoculum at a final concentration of ^{1.0 × 10 6 cfu / g)} , is fermented until curds. As a result, the viable cell count of plant-derived lactic acid bacteria was 1.0 × 10 ⁹ cfu / g, and the viable cell count within the 21-day quality retention period ^{exceeded 3.0 × 10 8} cfu / g, which was sour. , Sweet and delicious. Currently, fermented dairy products of pure plant-derived lactic acid bacteria have not yet been seen in domestic and overseas markets.
(Example 11: Fast-dissolving fermented milk powder of plant-derived lactic acid bacteria)

The fermented milk of the plant-derived lactic acid bacterium previously obtained in Example 10 is spray-dried until the water content becomes a powder of about 20%. The suction temperature of the spray drying is 110 ° C., the blowing temperature of the spray drying is 37 ° C., the outlet temperature of the powder is 35 ° C.; Water content <5%. The method of using the fermented yogurt of the fermented milk powder is a step in which the fermented milk powder obtained above and warm water (50 ° C.) are mixed at a weight ratio of 1: 4 and then kept warm for 30 minutes to produce a fast-melting fermented milk. including. Viable counts vegetable lactic acid bacteria becomes 3.0 × ¹⁰ 8 cfu / g. Currently, fast-dissolving fermented dairy products of plant-derived lactic acid bacteria have not yet been seen in domestic and overseas markets.
(Example 12: Yogurt soft serve ice cream of plant-derived lactic acid bacteria)

Ingredients: Raw milk 40%, growth agent 6% (solid content), white sugar 10%, skim milk powder 10%, single cream 20%, stabilizer 4% (main ingredients are carboxymethyl cellulose and starch). raw materials were uniformly mixed, 65 ° C., subjected to homogenization under a pressure of 200 bar, 10min sterilized at 99 ° C.; inoculation was cooled to 37 ℃ (ST-III inoculum final concentration of 1.0 × 10 ⁷ cfu / g) and ferment for 12 hours. The fermentation product is stirred at 45 ° C. at a rotation speed of 150 rpm for 20 min to break the emulsion, cooled to 15 ° C., allowed to stand, and ripened after 16 hours. It is allowed to stand at 0 ° C. for 12 hours of aging, and homogenization is performed at 0 ° C. under a pressure of 40 bar. Finally, put it in a soft serve ice cream machine and produce yogurt soft serve ice cream at -30 ° C. The resulting product is sour, include sweet and tasty, and probiotics viable vegetable lactic acid bacteria function (viable cell count in the 3 ^{months> 4.0 × 10 8 cfu / g} ) is. Currently, yogurt soft serve ice cream products of plant-derived lactic acid bacteria have not yet been seen in domestic and overseas markets.
(Example 13: Live bacterial beverage of plant-derived lactic acid bacteria)

(1) Preparation of fermented milk base material: skim milk powder 15%, growth agent 4% (solid content), appropriate amount thickener, sucrose 7%, fruit juice 10%. Method for preparing fermented milk base material: The liquid material is preheated, heated, homogenized, held at 105 ° C. for 10 minutes, sterilized, and cooled to 37 ° C. Inoculum (final concentration of ST-III inoculum is 1.0 × ¹⁰ 6 cfu / g) to ferment until the curd.

(2) Production of live fungus type drinking yogurt Material preparation: White sugar 10%, water 45%, stabilizer (pectin) 0.5%, and dissolve by stirring the stabilizer, appropriate amount of white sugar and water in the above ratio. After homogenization at high pressure, sterilize and cool. About 40% of the fermented milk base material is added, and the mixture is uniformly stirred to adjust the acidity to pH 4.4 and adjust the aroma. Aseptically homogenized at 20 MPa to obtain a viable beverage of plant-derived lactic acid bacteria. 1 month when month refrigerated at 4 ° C., the viable cell count> 1.0 × ¹⁰ 8 cfu / g of vegetable lactic acid bacteria. Viable bacteria beverage vegetable lactic acid bacteria currently markets are relatively small, for commonly used direct-loading fungus powder, the cost is high, small viable count, only 2.0 × 10 7 ^cfu / g Met.
(Example 14: Live bacterial water of plant-derived lactic acid bacteria)

Preparation of high-density fermented milk of plant-derived lactic acid bacteria: skim milk powder 10%, growth agent 5% (solid content).

Preparation method: The liquid material is preheated to raise the temperature, homogenized at 65 ° C. and 20 MPa, held at 115 ° C. for 10 minutes for sterilization, and cooled to 37 ° C. When inoculated (the final concentration of ST-III inoculation amount is 5.0 × 10 ⁶ cfu / g) and fermented for 16 hours, the viable number of plant-derived lactic acid bacteria becomes 2.0 × 10 ⁹ cfu / g. It was added into pure water to dilute the stable Jozai containing 0.2% vitamin C200mg / 100ml and pectin, final concentration producing viable water 2.0 × ¹⁰ 8 cfu / g. Currently, live bacterial water products of plant-derived lactic acid bacteria have not yet been seen in domestic and overseas markets.
(Example 15: Probiotic preparation of plant-derived lactic acid bacteria)

Preparation of high-density fermented milk of plant-derived lactic acid bacteria: skim milk powder 12%, growth agent 5% (solid content).

Preparation method: The liquid material is preheated to raise the temperature, homogenized at 65 ° C. and 20 MPa, held at 115 ° C. for 10 minutes for sterilization, and cooled to 37 ° C. When inoculated (the final concentration of ST-III inoculation amount is 2.0 × 10 ⁷ cfu / g) and fermented for 12 hours, the viable number of plant-derived lactic acid bacteria becomes 1.5 × 10 ⁹ cfu / g. The fermented liquor is centrifuged to add 5% sucrose and 0.01% L-cysteine to the fungus mud, and vacuum dried or freeze-dried to obtain a plant-derived lactic acid bacterium powder. The plant-derived lactic acid bacterium powder obtained by vacuum drying is pulverized, mixed with lactose and blended, and produced as flakes or bacterium powder capsules. The viable cell count was 1.0 × 10 ¹⁰ cfu / g, and the residual rate exceeded 40% after being dried and stored at room temperature for 1 year. The medium used in the probiotic preparations of plant-derived lactic acid bacteria currently on the market is inedible and requires separation of bacterial cells, resulting in high production cost.
(Example 16: Mixed fermented milk of plant-derived lactic acid bacteria)

Formulation of fermented milk of plant-derived lactic acid bacteria: 80% raw milk, 2% growth agent (solid content), appropriate amount of thickener, 7% sucrose.

Preparation method: The liquid material is preheated to raise the temperature, homogenized at 65 ° C. and 20 MPa, held at 90 ° C. for 8 minutes for sterilization, and cooled to 37 ° C. Inoculate (the final concentration of ST-III inoculation is 2.0 × 10 ⁶ cfu / g, Lactobacillus del Bruecki subspecies Bulgaricus powder 0.02 g / kg, Streptococcus thermophilus powder 0.03 g / kg) and curd. Ferment until, and add or do not add fruits such as strawberries and kiwi. As a result, the viable cell count is 4.0 × ¹⁰ 8 cfu / g next vegetable lactic acid bacteria exceeds the viable count is 2.0 × ¹⁰ 8 cfu / g in the shelf-life of 21 days, and sour , Sweet and delicious. Currently contains vegetable lactic acid bacteria in the fermented milk with on the market, generally obtained by introducing bacteria powder directly, high cost, viable cell count is low (1.0 × 10 7 ^cfu / g near.).
(Example 17: Lactic acid bacteria beverage containing plant-derived lactic acid bacteria)

Fermented milk base material: The fermented milk produced in Example 10 is used as the fermented milk base material.

Ingredient preparation: 10% white sugar, 45% water, 0.5% stabilizer (pectin), stir and dissolve the stabilizer in the above ratio, an appropriate amount of white sugar and water, homogenize under high pressure, and then sterilize. To cool. Fermented milk base material (40%) is added and stirred uniformly to adjust the acidity to pH 4.4 and adjust the aroma. Aseptically homogenized at 20 MPa to obtain a viable beverage of plant-derived lactic acid bacteria. 1 month when month refrigerated at 4 ° C., the viable cell count> 1.0 × ¹⁰ 8 cfu / g of vegetable lactic acid bacteria. It is difficult to grow plant-derived lactic acid bacteria in milk, and live-bacterial beverages of plant-derived lactic acid bacteria currently on the market are expensive because they use direct input of bacterial powder, and the number of viable bacteria is small, 1.0 × 10. ^{It is} less than 7 cfu / g.
(Example 18: Live bacterium cosmetics containing plant-derived lactic acid bacteria)

Formulation 1: Using a vaseline moisturizing cream as a substrate, it was obtained by mixing with viable plant-derived lactic acid bacteria produced in Example 1 by 100: 1-20. When applied to the surface of the skin, it suppresses the growth of germs and has a cosmetic effect of anti-acne action.

Formulation 2: A pack production material was used as a substrate (for example, beeswax, sodium hyaluronate, collagen) and mixed with a viable plant-derived lactic acid bacterium produced in Example 1 at a ratio of 100: 1 to 20. When applied to the surface of the skin, it suppresses the growth of germs and has a cosmetic effect of anti-acne action.

In the present invention, preferred embodiments have been disclosed as described above, but these are by no means limited to the present invention, and various modifications, equal substitutions, simple improvements, etc. made on the substantial contents of the present invention are averaged. Of course, it is included in the scope of protection of the present invention.

Claims (5)

Milk and milk acid bacilli proliferating agent weight ratio of 100 which is an enzyme degradation mixture after the decomposition reaction of the plant properties proteins by proteases in pineapple: a step (1) to be mixed with 0.1 to 20, sterilizing (2 and), and the step of inoculating a final concentration of Lactobacillus plantarum reaches ^{1.0 × 10 5 -1.0 × 10 8} cfu / g (3), the step of Ru fermented until curds and (4) A method for producing a fermented product containing a lactic acid bacillus growth agent, which comprises. And skim milk powder, the weight of milk acid bacilli proliferating agent is an enzyme degradation mixture after the decomposition reaction of the plant properties proteins by proteases in pineapple ratio 100: a step (1) to be mixed by 50, the mixture of step (1) Lactobacillus plantarum is inoculated into the mixture of the step (2) of preheating and raising the temperature to 65 ° C, achieving homogenization under 20 MPa, sterilizing, and cooling to 37 ° C. And ferment for 16 hours to bring the final concentration of Lactobacillus plantarum to 2.0 × 10 ⁹ cfu / g, and in the product of step (3), vitamin C at a ratio of 200 mg / 100 ml. was added, and fermentation comprising Lactobacillus growth agent which comprises a step (4) to dilute to a final concentration of Lactobacillus plantarum with pure water is 2.0 × 10 8 ^cfu / g, the method of manufacturing the product. 0.5 to 10% of a plant-derived lactic acid bacterium growth agent prepared by performing an enzymatic decomposition reaction of cosmetics, plant-derived protein and plant protease in an aqueous solution at 25 ° C. to 80 ° C. for 0.5 to 8 hours in milk. added, and 10min sterilized at 95 ° C., by weight of vegetable lactic acid bacteria final concentration of Lactobacillus plantarum was inoculated Lactobacillus plantarum is ^{1.0 × 10 5 -1.0 × 10 8} cfu / g in A method for producing a viable cosmetic product containing plant-derived lactic acid bacteria, which comprises a step of mixing by a ratio of 100: 1 to 20. The vegetable protein according to claim 1 or 2 , wherein the vegetable protein is one selected from the group consisting of soybean protein, green bean protein, chickbean protein, sora soybean protein, red bean protein, green bean protein, and wheat protein, or a mixture thereof. method for producing a fermentation product. The claim that the vegetable protein contains a vegetable lactic acid bacterium, which is a kind selected from the group consisting of soybean protein, green bean protein, chickbean protein, sora soybean protein, pea protein, green bean protein, and wheat protein, or a mixture thereof. The method for producing a viable bacterial cosmetic according to 3.