JPH08169A - Fermentation mixture for making fermented food products - Google Patents
Fermentation mixture for making fermented food productsInfo
- Publication number
- JPH08169A JPH08169A JP6167319A JP16731994A JPH08169A JP H08169 A JPH08169 A JP H08169A JP 6167319 A JP6167319 A JP 6167319A JP 16731994 A JP16731994 A JP 16731994A JP H08169 A JPH08169 A JP H08169A
- Authority
- JP
- Japan
- Prior art keywords
- dried
- fermentation mixture
- food products
- fermented food
- powder
- 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.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は発酵食品の種菌に関す
る。TECHNICAL FIELD The present invention relates to an inoculum of fermented food.
【0002】[0002]
【従来の技術】近年、家庭でヨーグルトなど発酵食品を
作る事が普及してきた。しかし、これまでは、単に牛乳
に主として乳酸菌、酪酸菌、酵母、を含有する種菌を加
え、室温もしくは加温して、風味よく簡便に衛生上安全
にヨーグルト状のものを作ることに終始してきた。一
方、食品成分の栄養学的生理的意義がより深く解明され
てくるに従い、例えば食物繊維など、いわゆる食品の機
能性成分の有用成分の活用法を見い出す事が重要な課題
となった。これまでは、これらをソフトカプセルにつめ
たり、錠剤、顆粒、ドリンク剤としてそのまま食する、
いわゆる健康食品の形状が主であったからである。2. Description of the Related Art In recent years, making fermented foods such as yogurt at home has become widespread. However, until now, we have simply added to milk milk an inoculum containing mainly lactic acid bacteria, butyric acid bacteria, and yeast, and warmed it to room temperature or to make yogurt-like products that are tasty, convenient, and hygienic. . On the other hand, as the nutritional and physiological significance of food ingredients has been further elucidated, it has become an important issue to find a method of utilizing useful ingredients of so-called functional ingredients of food such as dietary fiber. So far, these are packed in soft capsules, or eaten as tablets, granules, and drinks,
This is because the shape of so-called health food was the main one.
【0003】[0003]
【発明が解決しようとする課題】そこで、ヨーグルトな
どの発酵食品の生理的、栄養学的機能を高め、食品の機
能性成分をより摂取しやすい形にすることが課題であ
る。Therefore, it is an object to enhance the physiological and nutritional functions of fermented foods such as yogurt so that the functional components of the foods are more easily ingested.
【0004】[0004]
【課題を解決するための手段】家庭用のヨーグルトなど
発酵食品を作るための種菌に機能性成分をあらかじめ添
加したものがあれば、種菌を牛乳中、あるいは豆乳中に
いれるとこれらの機能性成分は溶解又は嫌濁し、発酵乳
ができた時に食べ易いものとなる。[Means for Solving the Problems] If there are pre-added functional ingredients to inoculum for making fermented foods such as yogurt for home use, these functional ingredients can be added to milk or soy milk. Dissolves or becomes turbid and becomes easy to eat when fermented milk is formed.
【0005】以下、詳細に説明する。種菌の微生物は、
例えばストレプトコッカス・サーモフィラス、ストレプ
トコッカス・ラクティス、ストレプトコッカス・クレモ
リス、ラクトバチルス・ブルガリクス、エンテロコッカ
ス・フェーカリス、エンテロコッカス・フェシウム、エ
ンテロコッカス・デュランス、エンテロコッカス・エビ
ウム、ストレプトコッカス・サリバリウス、ストレプト
コッカス・ボービス、ストレプトコッカス・イクイヌ
ス、ラクトバチルス・ギャセリー、ラクトバチルス・ア
シドフィルス、ラクトバチルス・ファーメンタム、ラク
トバチルス・ロイテリー、ラクトバチルス・カゼイ、ラ
クトバチルス・アラビノーサス、ラクトバチルス・プラ
ンタラム、ビフィドバクテリウム・ブレーベ、ビフィド
バクテリウム・ロンガム、ビフィドバクテリウム・アド
レッセンティス、ビフィドバクテリウム・インファンテ
ィス、ビフィドバクテリウム・ビフィダム、ロイコノス
トック・メッセントロイデス、ロイコノストック・クレ
モリス、等が使用できる。The details will be described below. Inoculum microorganisms are
For example, Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, Lactobacillus bulgaricus, Enterococcus faecalis, Enterococcus faecium, Enterococcus durants, Enterococcus rebicatus, Salicobas, Salivarius, S. Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus casei, Lactobacillus arabinosus, Lactobacillus plantarum, Bifidobacterium breve, Bifidobacterium longum, Bifido Bacteria Adressentis, Bi Idobakuteriumu-infantis, Bifidobacterium bifidum, Leuconostoc blocks instant messaging Troy Death, Leuconostoc cremoris, etc. can be used.
【0006】また、種菌に添加する食物の機能性成分等
は、食物繊維としては、ペクチン、ペクチン酸、ポリデ
キストロース、リンゴファィバー、レバン、レバン部分
分解物、グアガム、グアガム部分分解物、キサンタンガ
ム、ローガストビーンガム、アラビアガム、マンナン、
コンニャク粉等、ビタミン又はプロビタミンとしては、
ビタミンA、ビタミンE、ビタミンD、ビタミンC、β
−カロチン、エルゴステロール等、不飽和脂肪酸として
は、α−リノレン酸、γ−リノレン酸、リノール酸、エ
イコサペンタエン酸、ドコサヘキサエン酸(DHA)
等、藻類としてはクロレラ、スピルリナ、アサクサノ
リ、コンブ、ワカメ等、キノコ類としては、シイタケ、
マイタケ、シメジ、エノキダケ等、野菜類としては、ニ
ンジン、パセリ、シソ葉、ダイコン、ダイコンの葉、キ
ャベツ等が使用される。The functional components of foods added to the inoculum include pectin, pectic acid, polydextrose, apple fiber, levan, partially decomposed levan, guar gum, partially decomposed guar gum, xanthan gum and raw as dietary fiber. Gust bean gum, gum arabic, mannan,
As vitamins or provitamins such as konjac flour,
Vitamin A, Vitamin E, Vitamin D, Vitamin C, β
-As unsaturated fatty acids such as carotene and ergosterol, α-linolenic acid, γ-linolenic acid, linoleic acid, eicosapentaenoic acid, docosahexaenoic acid (DHA)
As algae, Chlorella, Spirulina, Asakusanori, kelp, seaweed, etc., As mushrooms, shiitake mushrooms,
Examples of vegetables such as maitake mushrooms, shimeji mushrooms, and enoki mushrooms include carrots, parsley, perilla leaves, Japanese radish, Japanese radish leaves, and cabbage.
【0007】具体的例として、下記(A)−(D)を挙
げる。これらの組成物を、各々牛乳又は豆乳1リットル
に添加し、混ぜ(A)−(C)は40〜45℃で15〜
24時間加温し、(D)は室温で20時間放置した。各
々凝固後冷蔵し、良好な風味のものが得られた。これら
の混合物は、アルミ袋等に密封し冷蔵することにより、
数ヶ月以上劣化なく保管可能である。The following (A)-(D) are given as specific examples. Each of these compositions was added to 1 liter of milk or soy milk and mixed (A)-(C) at 15-
After heating for 24 hours, (D) was left standing at room temperature for 20 hours. Each was solidified and then refrigerated to obtain a good flavor. By sealing and refrigerating these mixtures in aluminum bags,
It can be stored for several months without deterioration.
【0008】 (A)種菌乾燥物 エンテロコッカス・フェカリス粉末 200mg (天野製薬株式会社) 計300mg ラクトバチルス・アシドフィルス粉末 100mg (天野製薬株式会社) DHA粉末 100mg ポリデキストロース粉末 10mg 粉末ビタミンE 20mg 粉末ビタミンC 10mg(A) Dried inoculum Enterococcus faecalis powder 200 mg (Amano Pharmaceutical Co., Ltd.) 300 mg Lactobacillus acidophilus powder 100 mg (Amano Pharmaceutical Co., Ltd.) DHA powder 100 mg Polydextrose powder 10 mg Powder vitamin E 20 mg Powder vitamin C 10 mg
【0009】 (B)種菌乾燥物{市販ヨーグルト(※)の凍結乾燥物} 1g α−リノレン酸 100mg 粉末βカロチン 2000単位 リンゴファイバー 5g 粉末ビタミンD3 100単位 (※):明治乳業株式会社、明治ブルガリアヨーグルト(B) Dried inoculum {freeze-dried yogurt (*) on the market} 1 g α-linolenic acid 100 mg powder β-carotene 2000 units apple fiber 5 g powdered vitamin D 3 100 units (*): Meiji Dairy Co., Ltd., Meiji Bulgarian yogurt
【0010】 (C)種菌乾燥物{市販ヨーグルトの凍結乾燥物(同上)} 1g 乾燥シイタケ粉末 0.5g 凍結乾燥ニンジン粉末 0.5g 凍結乾燥キャベツ粉末 0.5mg 粉末β−カロチン 2000単位 乳果オリゴ糖 0.5g(C) Dried inoculum {Lyophilized commercial yogurt (same as above)} 1 g Dry shiitake powder 0.5 g Freeze dried carrot powder 0.5 g Freeze dried cabbage powder 0.5 mg Powder β-carotene 2000 units Milk fruit oligo Sugar 0.5g
【0011】 (D)種菌乾燥物{ケフィア種菌(有限会社中垣技術士事務所)} 1g クロレラエキス粉末 0.1g γ−リノレン酸 100mg(D) Dried inoculum {Kefir inoculum (Nakaki Engineering Co., Ltd.)} 1 g Chlorella extract powder 0.1 g γ-linolenic acid 100 mg
Claims (1)
藻類、藻類乾燥物、藻類抽出物、キノコ、乾燥キノコ、
キノコ抽出物、乾燥野菜の一つ以上を含有する事を特徴
とする発酵食品用の種菌剤。Dietary fiber, vitamins or provitamins, unsaturated fatty acids,
Algae, dried algae, algae extract, mushrooms, dried mushrooms,
An inoculum for fermented foods, which contains one or more of mushroom extract and dried vegetables.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16731994A JP3407982B2 (en) | 1994-06-15 | 1994-06-15 | Inoculant for fermented food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16731994A JP3407982B2 (en) | 1994-06-15 | 1994-06-15 | Inoculant for fermented food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH08169A true JPH08169A (en) | 1996-01-09 |
JP3407982B2 JP3407982B2 (en) | 2003-05-19 |
Family
ID=15847551
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP16731994A Expired - Fee Related JP3407982B2 (en) | 1994-06-15 | 1994-06-15 | Inoculant for fermented food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3407982B2 (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1996037113A1 (en) * | 1995-05-26 | 1996-11-28 | Kabushiki Kaisha Yakult Honsha | Yoghurt containing bifidobacterium and process for producing the same |
WO1999047006A1 (en) * | 1998-03-19 | 1999-09-23 | Sunstar Inc. | Foods, medical treatments and method relating to effects of promoting the growth of lactobacillus bifidus, preventing allergy and lowering human cholesterol level |
KR100378154B1 (en) * | 2000-06-05 | 2003-03-29 | 신갑균 | A functional yogurt using a mushroom and process for preparation thereof |
KR100449886B1 (en) * | 2001-11-22 | 2004-09-22 | 주식회사 바이오허브 | The method of manufacturing a mushroom lactic acid fermented solution and the s0lution manufactured thereby |
KR100454760B1 (en) * | 1997-01-22 | 2005-01-13 | 후지 세이유 가부시키가이샤 | Fermented Soymilk Manufacturing Method |
KR100534066B1 (en) * | 2001-09-04 | 2005-12-06 | 주식회사 바이오허브 | Mushroom lactic acid fermented solution including effective ingredients for decreasing the value of blood sugar, and method for manufacturing the solution |
JP2014143987A (en) * | 2013-01-30 | 2014-08-14 | Ito En Ltd | Method for improving mellowness of lactic acid bacteria-containing food and drink product |
-
1994
- 1994-06-15 JP JP16731994A patent/JP3407982B2/en not_active Expired - Fee Related
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1996037113A1 (en) * | 1995-05-26 | 1996-11-28 | Kabushiki Kaisha Yakult Honsha | Yoghurt containing bifidobacterium and process for producing the same |
KR100454760B1 (en) * | 1997-01-22 | 2005-01-13 | 후지 세이유 가부시키가이샤 | Fermented Soymilk Manufacturing Method |
WO1999047006A1 (en) * | 1998-03-19 | 1999-09-23 | Sunstar Inc. | Foods, medical treatments and method relating to effects of promoting the growth of lactobacillus bifidus, preventing allergy and lowering human cholesterol level |
KR100378154B1 (en) * | 2000-06-05 | 2003-03-29 | 신갑균 | A functional yogurt using a mushroom and process for preparation thereof |
KR100534066B1 (en) * | 2001-09-04 | 2005-12-06 | 주식회사 바이오허브 | Mushroom lactic acid fermented solution including effective ingredients for decreasing the value of blood sugar, and method for manufacturing the solution |
KR100449886B1 (en) * | 2001-11-22 | 2004-09-22 | 주식회사 바이오허브 | The method of manufacturing a mushroom lactic acid fermented solution and the s0lution manufactured thereby |
JP2014143987A (en) * | 2013-01-30 | 2014-08-14 | Ito En Ltd | Method for improving mellowness of lactic acid bacteria-containing food and drink product |
Also Published As
Publication number | Publication date |
---|---|
JP3407982B2 (en) | 2003-05-19 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Gao et al. | Probiotics in the dairy industry—Advances and opportunities | |
Shori | The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage | |
do Espirito Santo et al. | Influence of food matrices on probiotic viability–A review focusing on the fruity bases | |
Ranadheera et al. | Importance of food in probiotic efficacy | |
Gupta et al. | Probiotic fermentation of plant based products: possibilities and opportunities | |
Kopp-Hoolihan | Prophylactic and therapeutic uses of probiotics: a review | |
Holzapfel et al. | Introduction to pre-and probiotics | |
RU2291899C2 (en) | Microorganism composition (variants) | |
Fahimdanesh et al. | Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce | |
RU2004127986A (en) | Oral composition for skin photoprotection | |
KR101927859B1 (en) | Method for improving the stability and coating efficiency of probiotics using ultrasonic wave after freeze-drying and food composition containing freeze-dried powder of probiotics prepared thereby as effective component | |
AU2019243093A1 (en) | Nutritional composition, food/drink composition using nutritional composition, and modified milk powder using nutritional composition | |
RU2008105399A (en) | FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS AND THE METHOD FOR PRODUCING THEM | |
JP6858406B2 (en) | Lactic acid bacteria composition, fermented milk and its production method, and fermented milk production kit | |
CN105941627A (en) | Symbiotic and nutritional yoghurt freeze-dried tablets and preparation method thereof | |
Ozcan et al. | Survival of Lactobacillus spp. in fruit based fermented dairy beverages | |
WO2020240595A1 (en) | Nutritional compositions, food and beverage compositions containing enhanced nutritional content | |
Shori et al. | Potential health-promoting effects of probiotics in dairy beverages | |
CN106306029A (en) | Portable full nutritional yoghurt for spaceflight, yoghurt sheet, and preparation method thereof | |
JP2007082403A (en) | Food and drink containing complex composition comprising yucca extract, quillaia extract and lactobacillus, and method for producing the same | |
JP3407982B2 (en) | Inoculant for fermented food | |
EP3328208B1 (en) | Methods for the preparation of fermented products comprising bifidobacteria | |
Sip et al. | Probiotics and prebiotics | |
Rakib et al. | Starter cultures used in the production of probiotic dairy products and their potential applications: A Review | |
KR20190001448A (en) | Oval solid yogurt and method for manufacturing thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080314 Year of fee payment: 5 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090314 Year of fee payment: 6 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100314 Year of fee payment: 7 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110314 Year of fee payment: 8 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130314 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140314 Year of fee payment: 11 |
|
LAPS | Cancellation because of no payment of annual fees |