JPH04104761A - Preparation of functional fermented milk and functional lactobacillus drink - Google Patents

Abstract

PURPOSE:To easily prepare the subject fermented milk, etc., containing a polysaccharide kefiran and expected to have hygienic and remedying effects by inoculating a capsular polysaccharide-producing Lactobacillus sp. KPB-167 strain to animal milk, etc., and fermenting the milk. CONSTITUTION:Lactobacillus sp. KPB-167 strain is inoculated in an amount of 0.5-5%(V/V) to an animal milk used as a raw material and the milk is fermented at 20-45 deg.C for 20-100hr to obtain the objective fermented milk. A lactobacillus drink is prepared by similarly inoculating the Lactobacillus sp. KPB-167 strain to animal milk whey, fruit juice, vegetable juice, etc., and culturing the strain.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is directed to the use of capsular polysaccharide producing bacteria, Lugtobacillus sp, K.
The present invention relates to a method for producing fermented milk and lactic acid bacteria beverages that use PB-167 to enhance digestive function, have antitumor properties, and other functionalities.

[Prior art] Fermented milk kefir (also called kefir) is a traditional fermented milk from the Caucasus region of the Soviet Union, which is known for its long lifespan, and is actively produced in Eastern European countries including the Soviet Union as a health food. There is. Kefir is manufactured using a starter called kefir grain, which is a symbiotic border of lactic acid bacteria and yeast, and uses capsular polysaccharide (kefiran) produced by capsular polysaccharide-producing lactic acid bacteria as a support. Kefiran produced by this capsular polysaccharide producing bacterium is
It is obtained from kefir grains by heat extraction, etc., and is known to have excellent physiological activities such as antitumor activity (JP-A-52-128207, JP-A-56-409, JP-A-56-410). Public bulletin). However, kefir grains are composed of various microflora, and it is difficult to isolate the bacteria that produce capsular polysaccharide kefiran, and lactic acid bacteria that can produce capsular polysaccharide kefiran have not been used.

The present inventors previously reported that a new strain of lactic acid bacteria, Lactobacillus sp., KPB-
167 was isolated and published in FERMP No. 9886 (FERMP
-9886), and invented a method for culturing this strain to produce capsular polysaccharide.
637).

[Problems to be Solved by the Invention] In order to produce foods, particularly fermented milk or lactic acid bacteria drinks, from the physiologically active kefiran described above, kefir grains are used as a starter to ferment the kefir grains, or kefir grains are extracted from the kefir grains, and then other The only option available was to not add it to fermented milk fermented with lactic acid bacteria or to lactic acid bacteria drinks. In the former method, it is difficult to efficiently produce kefiran because various lactic acid bacteria and various yeasts that cannot produce polysaccharides other than capsular polysaccharide-producing bacteria coexist in kefir production.
It was impossible to manufacture products with consistent quality.

Furthermore, the latter method has been difficult to adopt industrially because it takes time, effort, and cost to extract kefiran from kefir grains.

In addition, when producing fermented milk, whey separation occurs due to lactic acid fermentation, which causes defects in the product, so carrageenan, agar, gelatin, locust Bingham, guar gum, starch, etc. are added as sticky materials to homogenize the product. However, there is a need for a method for producing fermented milk without the addition of these sticky materials, that is, a method for producing fermented milk without whey separation.

[Means for Solving the Problems] As a result of intensive research for the purpose of solving the above problems, the present inventors discovered that Lactobacillus sp, KPB-167, which the present inventors had first isolated from kefir grains, When fermented milk and lactic acid bacteria beverages were produced using the conventional method for producing fermented milk and lactic acid bacteria drinks, the pods produced by kefir grains had physiologically active effects such as enhancing digestive function and antitumor activity. The present invention was accomplished by finding a method for producing fermented milk that contains membrane polysaccharides and that does not cause whey separation due to lactic acid fermentation.

The present invention uses capsular polysaccharide producing bacteria Lactobacillus sp, KPB as lactic acid bacteria in the production of fermented milk and lactic acid bacteria beverages.
This is a functional fermented milk and a functional lactic acid bacteria drink characterized by using -167.

Lactobacillus sp, strain KPB167, used in the present invention is a strain deposited as FIKEN Bacteria No. 9886, and is a type of long bacillus belonging to the genus Lactobacillus isolated from kefir grains, and its mycological properties are It is as follows.

A. Bacterial morphology (1) Cell size, 1-1.5X15-60 (μ
m) (2) Shape: Rod-shaped (3) Motility: None 4) Presence of spores: None 5) Durham staining positive B, Growth status in medium Bacteria were smeared on Milg whey agar medium and incubated at 30°C. Colony morphology after 1 week of anaerobic culture (gas bag method or glove box method) Medium composition Milk whey 8 Ragdose Casamino acid L-cystine hydrochloride Sodium acetate Tween 80*8 Mineral B**8 Agar H 00m12 g o, 5g 0.05g 0.5g O, 1g i g 5.5 *10% skim milk was adjusted to pH 4.6 with lactic acid, boiled for 30 minutes, and the precipitate was filtered off.

Zero*Product name of polyoxyethylene sorbitan monooleate.

This composition: MgSO4・7H1O MnSO4・4H,0 FeSO,・7H,O aCQ Distilled water g 0, 15 g 0, 18 g 0.1 g 100 = Colony properties and shapes Mita Shape size: 2-4M Protuberance: Convex Circular periphery Mita Smooth surface: Smooth C0 Physiological properties ■ Growth temperature = 30°C (optimal), 20-35°C (growth range) ■ Growth pl (+5.5-6 (optimal), 5-7. 5 (Growth range) ■Attitude towards oxygen: Grows under aerobic and anaerobic conditions, but grows better in the presence of CO1.

■Pigment formation: None ■Catalase: Negative ■Optical rotation of lactic acid produced from sugars: D (L) type Color tone: White Color transparency: Transparent Hardness: Viscous Structure: Homogeneous, dewdrop-like ■Acid from sugars and gas production: Acid production Gas production -(-)-arabinonose D-(+)-xylonose α-L-rhamnose lab ribose gel coast mannose D(-)-fructose galactose sucrose maltose cellobiose lactose trehalose melubi Ausraffinose meletide toast mannitol to sorbitol + (19) esculin (20) salicin (21) amygdalin The present invention produces fermented milk and lactic acid bacteria beverages by using the above-mentioned bacterial strains in the same manner as in the case of using lactic acid bacteria for general fermented milk and lactic acid bacteria drinks. can be manufactured.

In the method for producing fermented milk, animal milk such as cow's milk and goat's milk, skim milk thereof, etc. are used as raw materials.

The raw milk is concentrated or diluted to an appropriate concentration and then sterilized and used by conventional methods.

For example, it may be sterilized by heating at 90°C for 30 minutes or 95°C for 5 minutes, or it may be sterilized at an even higher temperature for a short time. After sterilization, it is aseptically cooled to a fermentation temperature suitable for lactic acid fermentation, and Lactobacillus sp, KPB-
167 and fermentation is carried out. The inoculum concentration varies depending on the type and concentration of the raw milk, but for example, it is 0.5 to 5%.
(V/V) Preferably about 1 to 2% (V/V) is inoculated. When fermentation is carried out at a temperature of 20 to 45°C, preferably 25 to 30°C, for about 20 to 100 hours, lactic acid will be sufficiently produced in the medium and the raw milk will become semi-solid, and what is more characteristic is that capsules will form. As the polysaccharide-producing bacteria proliferate, the polysaccharide kefiran accumulates, resulting in fermented milk becoming stringy and viscous. During fermentation, it is preferable to replace the gas phase with CO or gas in order to promote the growth of kefiran-producing bacteria, and it is also preferable to perform stirring to improve the mixing state during fermentation.

Fermented milk after fermentation is expected to have health and medical effects because it contains the capsular polysaccharide kefiran, which has physiological activities such as antitumor activity, and because it is viscous, there is no need for whey separation, and it is constantly homogenized. A new functional fermented milk with improved properties. In addition, when making fermented milk or after fermentation, add flavor by adding fruit-scented additives or fruit juice, or add an appropriate amount of lactic acid bacteria that produce flavor components to the fermentation starter. It can also be flavored.

The method for producing lactic acid bacteria beverages uses, for example, whey obtained from animal milk such as cow's milk or goat's milk, whey produced as a byproduct during the production of cheese or butter, as well as fruit juice, vegetable juice, etc. as raw materials. If necessary, a sugar source such as lactose, sucrose, or glucose or nutrients may be added to promote the growth of the inoculum.

After sterilizing the raw materials in a conventional manner, they were aseptically cooled to a temperature suitable for lactic acid fermentation, and Lactobacillus sp.
KPB-167 is inoculated and fermented. The amount of seedlings inoculated varies depending on the raw material, but is approximately 0.5 to 5% (V/V), preferably 1 to 2% (V/V). Fermentation temperature is 2
At a temperature of 0-45°C, preferably 25-30°C, 20-45°C
After fermentation for about 100 hours, lactic acid is produced in the medium and kefiran accumulates, and the fermented liquid becomes viscous. During fermentation, it is preferable to replace the gas phase with CO or gas in order to promote the growth of kefiran-producing bacteria. It is also possible to add a flavor component at the end of fermentation, or add an appropriate amount of lactic acid bacteria or the like that produces a flavor component to the fermentation starter and ferment it to add flavor. The fermented liquid after fermentation contains capsular polysaccharide kefiran, which has physiological activities such as antitumor activity, resulting in a novel functional lactic acid bacteria beverage with health and medical effects.

In addition, Lactobacillus sp used in the present invention.

KPB-167 is isolated from kefir grains that have been used as a starter for kefir that has been drunk for many years, and naturally the bacteria are non-toxic and safe, and the functional fermentation produced by the present invention. Milk and lactic acid bacteria drinks are naturally harmless and safe.

[Example] Next, examples of the present invention will be described, but the present invention is not limited to this manufacturing method.

Example 1. (Fermented milk) After dissolving 200g of skim milk powder in 1800ml of water,
Heat sterilization was performed at 5°C for 5 minutes. Next, after cooling to 30°C,
40 d of culture solution of Lactobacillus sp, KPB-167 was inoculated and fermented at 30°C for 72 hours. Fermentation was carried out under anaerobic conditions with stirring, replacing the gas phase with CO and gas after inoculating the bacteria. During the course of fermentation, a small amount of the fermentation liquor was sampled and the viscosity and whey separation status were observed. After fermentation, put the fermented milk in a transparent glass container and store it in the refrigerator at about 5℃.
The viscosity and whey separation status during the storage period were observed. The results are shown in Table 1. As a control, a sample using Lactobacillus bulgaricus as the inoculum is also shown. As a result, when Lactobacillus sp, KPB-167 was used as a starter, the viscosity increased with fermentation and no whey separation was observed, and furthermore, no decrease in viscosity or whey separation occurred during refrigerated storage.

The fermented milk had good taste and flavor.

Table 1 ((To) Strength: →〉+〉←〉+〉- Example 2. (Lactic acid bacteria drink) After heat sterilizing milk whey 2Q at 95℃ for 5 minutes,
Cool to 0°C. Inoculum Lactobacillus sp, KPB
-167 culture solution 4o- was inoculated, and after replacing the gas phase with CO and gas, fermentation was carried out under anaerobic conditions. Fermentation temperature is 30℃
Fermentation was completed after 72 hours. The fermented liquid after fermentation is viscous. Here, a part of the fermentation liquid is centrifuged (10
,00Orpm for 15 minutes) to the supernatant obtained.
When the same amount of cold ethanol is added and the mixture is left standing in ice water, the polysaccharide kefiran precipitates. The content of kefiran is 200~
300mg/Q-fermentation liquid. You can drink the fermented liquid as it is, but for example, add 10% (V/V) of orange juice.
V) When added, it becomes a refreshing lactic acid bacteria drink with an orange flavor.

[Effects of the Invention] According to the present invention, novel functional fermented milk and functional lactic acid bacteria beverages containing polysaccharide kefiran that have physiological activities such as antitumor activity and are expected to have health and medical effects can be efficiently produced in a simple process. It can be manufactured as follows. Furthermore, in the case of fermented milk, whey separation does not occur at all due to the thickening effect of the polysaccharide kefiran contained, and a stable homogeneous state can be maintained even during storage.

Claims (1)

[Claims] 1. In the production of fermented milk and lactic acid bacteria beverages, capsular polysaccharide producing bacterium Lactobacillus sp. KPB-167
A method for producing functional fermented milk and a functional lactic acid bacteria beverage, characterized by using. 2. Using animal milk as a raw material, Lactobacillus sp. KPB-1
67 strains were inoculated at 0.5-5% (V/V) and incubated at 20-45°C.
A method for producing fermented milk containing capsular polysaccharide kefiran, which is characterized by fermenting for about 20 to 100 hours. 3. Using animal milk whey, fruit juice, vegetable juice, etc. as raw materials, Lactobacillus sp. KPB-167 strain 0.5-5% (
V/V) A method for producing a lactic acid bacteria beverage containing capsular polysaccharide kefiran, which comprises inoculating and fermenting at 20 to 45°C for about 20 to 100 hours.