JPH0552183B2 - - Google Patents
Info
- Publication number
- JPH0552183B2 JPH0552183B2 JP60081131A JP8113185A JPH0552183B2 JP H0552183 B2 JPH0552183 B2 JP H0552183B2 JP 60081131 A JP60081131 A JP 60081131A JP 8113185 A JP8113185 A JP 8113185A JP H0552183 B2 JPH0552183 B2 JP H0552183B2
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- acid bacteria
- bacteria
- bacterial cells
- bacterial
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 42
- 241000894006 Bacteria Species 0.000 claims description 34
- 235000014655 lactic acid Nutrition 0.000 claims description 21
- 239000004310 lactic acid Substances 0.000 claims description 21
- 230000001580 bacterial effect Effects 0.000 claims description 20
- 102000016943 Muramidase Human genes 0.000 claims description 11
- 108010014251 Muramidase Proteins 0.000 claims description 11
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 11
- 235000010335 lysozyme Nutrition 0.000 claims description 11
- 239000004325 lysozyme Substances 0.000 claims description 11
- 229960000274 lysozyme Drugs 0.000 claims description 11
- 239000012141 concentrate Substances 0.000 claims description 8
- 235000014103 egg white Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- 210000001124 body fluid Anatomy 0.000 claims description 4
- 239000010839 body fluid Substances 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 2
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 2
- 229930182843 D-Lactic acid Natural products 0.000 claims 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 claims 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 238000012258 culturing Methods 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002101 lytic effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、乳酸菌を比較的大量に摂取するた
めの食品素材に関するものであつて、健康指向食
品の製造及び販売に属する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a food material for ingesting a relatively large amount of lactic acid bacteria, and belongs to the production and sale of health-oriented foods.
（従来の技術）
従来知られている生菌飲料は、例えば獸乳を乳
酸醗酵させて濃度調整し、乳酸菌の死滅温度以下
で熱処理したもの（特公昭56−39851号）、又は牛
乳等に偏性嫌気性ビフイドバクテリウム菌を培養
し、得られた培養物を適宜加工して上記菌を含有
する飲食品を製造するに当り、前記菌と共にビフ
イドバクテリウム菌酸素耐性変異株を培地に接種
して混合培養する方法（特公昭57−21303号）な
どが知られている。(Prior art) Conventionally known live bacteria beverages include, for example, those prepared by subjecting dried milk to lactic acid fermentation to adjust the concentration and heat-treating it below the killing temperature of lactic acid bacteria (Japanese Patent Publication No. 56-39851), or those that are concentrated in milk, etc. When culturing anaerobic Bifidobacterium and appropriately processing the resulting culture to produce food and drink products containing the above bacteria, an oxygen-resistant mutant strain of Bifidobacterium is used as a medium together with the above bacteria. Methods such as inoculation and mixed culture (Special Publication No. 57-21303) are known.
前記のように生菌含有乳酸菌飲料は、菌体と培
養液の混合物であつて、１ml中１×109以下の菌
体含有量であつて、比較的少ないという実情にあ
つた。 As mentioned above, lactic acid bacteria beverages containing live bacteria are a mixture of bacterial cells and a culture solution, and the actual situation is that the bacterial cell content is relatively small, 1×10 9 or less per ml.
又培養液より菌体自体をとり出し、そのものを
加工して飲料又は食品として供給することはなか
つた。 Furthermore, the bacterial cells themselves were not extracted from the culture solution and processed to be supplied as drinks or foods.
（発明により解決すべき課題）
前記のように従来の生菌入り乳酸菌飲料は、培
養液を含む為に菌体濃度は小さく、よつて菌体自
身のもつ微量栄養成分を効果的に利用することは
期待薄であつた。また多量に生菌を飲用に供する
と人体の腸内菌叢が変るおそれがあつた。(Problems to be Solved by the Invention) As mentioned above, conventional lactic acid bacteria drinks containing live bacteria have a small concentration of bacteria because they contain a culture solution, and therefore it is difficult to effectively utilize the micronutrient components of the bacteria themselves. I had low expectations. In addition, if large amounts of live bacteria were provided for drinking, there was a risk that the intestinal flora of the human body would change.
（課題解決の為の手段）
然るにこの発明は、乳酸菌培養液と菌体を分離
して菌体自体をとり出し、この菌体自体を使用し
ているので市販の乳酸菌飲料の10倍以上という含
有菌体量が飛躍的に増大すると共に、加熱殺菌を
せず卵白リゾチームを利用することによつて、生
菌の栄養成分を保有させたまま糖類添加したの
で、保存性が著しく向上した。(Means for solving the problem) However, in this invention, the lactic acid bacteria culture solution and the bacterial cells are separated, the bacterial cells themselves are taken out, and the bacterial cells themselves are used, so the content is more than 10 times that of commercially available lactic acid bacteria drinks. The amount of bacterial cells increased dramatically, and by using egg white lysozyme without heat sterilization, sugar was added while retaining the nutritional components of live bacteria, resulting in a marked improvement in storage stability.
即ちこの発明は乳酸菌を培養した菌体液から分
離した菌体（水分90％）にリゾチームを加えて殺
菌し、これに保存性向上用の甘味料を加えて水分
および味覚を調整したので、単位量当りの生菌体
量は著しく向上すると共に、適量の糖類を添加す
ることによつて保存性が著しく向上した。前記リ
ゾチームは例えば0.01％〜0.05％加えて十分殺菌
の目的を達成できた。前記における糖類は、例え
ばブドウ糖、果糖、はちみつ、フラクトオリゴ糖
又は乳糖である。また製品の水分は20％〜70％で
あつて、糖類の添加により甘味調整となるばかり
でなく、雑菌の繁殖が阻止され、これにより保存
性が向上したのである。 That is, in this invention, lysozyme was added to the bacterial cells (90% moisture) isolated from the bacterial body fluid in which lactic acid bacteria were cultured to sterilize them, and a sweetener was added to improve the preservability to adjust the moisture content and taste. The amount of viable cells per serving was significantly improved, and the storage stability was also significantly improved by adding an appropriate amount of sugar. The purpose of sterilization could be sufficiently achieved by adding the lysozyme in an amount of, for example, 0.01% to 0.05%. The saccharide mentioned above is, for example, glucose, fructose, honey, fructooligosaccharide or lactose. Furthermore, the moisture content of the product ranges from 20% to 70%, and the addition of sugar not only adjusts the sweetness, but also prevents the growth of bacteria, thereby improving shelf life.
（作用）
この発明は、培養液と菌体とを分離したので、
単位量に対する摂取できる菌量が飛躍的に増加し
た。そして加熱することなく卵白チゾチームで殺
菌することにより、微量栄養成分がこわされず、
蛋白変性もおこさないで生菌のもつ成分をそのま
ま保存できた。(Function) In this invention, since the culture solution and the bacterial cells are separated,
The amount of bacteria that can be ingested per unit amount has increased dramatically. By sterilizing egg whites with thizozyme without heating, trace nutrients are not destroyed.
The components of live bacteria could be preserved as they were without protein denaturation.
また糖類を添加したので、雑菌の繁殖が防止さ
れた。 Also, the addition of sugars prevented the growth of bacteria.
（実施例 １）
乳酸菌を32℃で24時間培養した後、菌体と培養
液とを遠心分離する。ついで分離した菌体ペース
ト100Kgに対し、卵白リゾチーム0.01Kgを加え、
40℃で３時間処理する。前記リゾチームの作用に
より前記菌体を溶菌し、これによりあわせて雑菌
処理もできる。ついで前記処理を終えて得た乳酸
菌体ペースト100Kgにはちみつ40Kgを加えて均一
に混合した所、水分70％の乳酸菌体濃縮液140Kg
を得た。(Example 1) After culturing lactic acid bacteria at 32°C for 24 hours, the bacterial cells and culture solution are centrifuged. Next, 0.01 kg of egg white lysozyme was added to 100 kg of the isolated bacterial paste.
Treat at 40°C for 3 hours. By the action of the lysozyme, the bacterial cells are lysed, and as a result, various germs can be treated. Next, 40 kg of honey was added to 100 kg of the lactic acid bacteria paste obtained after the above treatment and mixed uniformly, resulting in 140 kg of lactic acid bacteria body concentrate with a moisture content of 70%.
I got it.
（実施例 ２）
乳酸菌を32℃で24時間培養した後、菌体と培養
液とを遠心分離する。ついで分離した菌体ペース
ト100Kgに卵白リゾチーム0.01Kgを加え、40℃で
４時間処理し、前記リゾチームの溶菌作用により
殺菌した後得た乳酸菌体ペースト100Kgにフラク
トオリゴ糖200Kgと異性化乳糖150Kgを加えて均一
に混合した所、水分20％の乳酸菌体濃縮液450Kg
を得た。(Example 2) After culturing lactic acid bacteria at 32°C for 24 hours, the bacterial cells and culture solution are centrifuged. Next, 0.01 kg of egg white lysozyme was added to 100 kg of the isolated bacterial cell paste, and the mixture was treated at 40°C for 4 hours. After sterilization by the lytic action of the lysozyme, 200 kg of fructooligosaccharides and 150 kg of isomerized lactose were added to the 100 kg of lactic acid bacterial cell paste obtained. When mixed uniformly, 450 kg of lactic acid bacteria concentrate with 20% moisture
I got it.
（実施例 ３）
乳酸菌を32℃で24時間培養した後、菌体と培養
液とを遠心分離する。ついで分離した菌体液100
Kgに卵白リゾチーム0.05Kgを加え、40℃で４時間
処理し、前記リゾチームの溶菌作用により殺菌し
た後得た乳酸菌体液100Kgにフラクトオリゴ糖50
Kg、果糖20Kg、はちみつ20Kg、異性化乳糖10Kg、
ブドウ糖10Kgを加えて均一に混合した所、水分45
％の乳酸菌体濃縮液210Kgを得た。(Example 3) After culturing lactic acid bacteria at 32°C for 24 hours, the bacterial cells and culture solution are centrifuged. Then, the bacterial body fluid isolated 100
0.05 kg of egg white lysozyme was added to 100 kg of lactic acid bacteria body fluid, which was then treated at 40°C for 4 hours and sterilized by the lytic action of the lysozyme.
Kg, fructose 20Kg, honey 20Kg, isomerized lactose 10Kg,
When 10kg of glucose was added and mixed uniformly, the moisture content was 45%.
% lactic acid bacteria body concentrate (210 kg) was obtained.
（発明の効果）
即ちこの発明は、培養液と生菌体とを分離する
ので、生菌体濃度がきわめて高く、かつ消化良好
な特殊栄養食品が得られる。また糖類によつて甘
味と水分調整するので、雑菌の繁殖を阻止し、保
存性を飛躍的に向上させる効果がある。(Effects of the Invention) That is, since the present invention separates the culture solution and viable microorganisms, a special nutritional food with an extremely high concentration of viable microorganisms and good digestion can be obtained. In addition, sugars adjust the sweetness and moisture content, which has the effect of inhibiting the growth of bacteria and dramatically improving shelf life.
Claims (1)
（水分90％）に卵白リゾチームを加えて殺菌し、
これに保存性向上用の甘味料を加えて水分および
味覚を調整したことを特徴とする乳酸菌体濃縮
液。 ２ 殺菌は、卵白リゾチーム0.01％〜0.05％加え
て行つた特許請求の範囲第１項記載の乳酸菌体濃
縮液。 ３ 甘味料は、ブドウ糖、果糖、はちみつ、フラ
クトオリゴ糖又は乳糖とした特許請求の範囲第１
項記載の乳酸菌体濃縮液。 ４ 濃縮液の水分含有量は20％〜70％とした特許
請求の範囲第１項記載の乳酸菌体濃縮液。[Scope of Claims] 1. Egg white lysozyme is added to the bacterial cells (90% moisture) isolated from the bacterial body fluid in which lactic acid bacteria are cultured, and sterilized.
A lactic acid bacteria cell concentrate, which is characterized by adding a sweetener to improve preservability to adjust moisture content and taste. 2. The lactic acid bacteria cell concentrate according to claim 1, wherein the sterilization was performed by adding 0.01% to 0.05% of egg white lysozyme. 3 The sweetener is glucose, fructose, honey, fructooligosaccharide, or lactose in Claim 1
Lactic acid bacteria body concentrate described in section. 4. The lactic acid bacteria cell concentrate according to claim 1, wherein the water content of the concentrate is 20% to 70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60081131A JPS61239874A (en) | 1985-04-16 | 1985-04-16 | Concentrated liquid containing lactobacillus cell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60081131A JPS61239874A (en) | 1985-04-16 | 1985-04-16 | Concentrated liquid containing lactobacillus cell |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61239874A JPS61239874A (en) | 1986-10-25 |
| JPH0552183B2 true JPH0552183B2 (en) | 1993-08-04 |
Family
ID=13737839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60081131A Granted JPS61239874A (en) | 1985-04-16 | 1985-04-16 | Concentrated liquid containing lactobacillus cell |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61239874A (en) |
-
1985
- 1985-04-16 JP JP60081131A patent/JPS61239874A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61239874A (en) | 1986-10-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |